Dinners, Dishes & Desserts has a great new take on a family favorite!  The Roasted Garlic, Chicken & White Herb Pizza has a bold flavor with the homemade tastiness we all love.

 

You had us at pizza!

 

Please click here to visit Dinners, Dishes & Desserts and see the instructions that we followed!

 

 

Reviewer #1 – Maren

Mission: Pizza from scratch.  Those are scary words.  I am still learning about making bread dough, so the thought of encountering it makes me nervous.  But I do love pizza, so this just may be the push that I needed!

Details:

  • I made Fail-Proof Pizza Dough from Lauren’s Latest, except I accidentally added 2 Tbsp of salt instead of 2 Tsp… more on that later.
  • To save time, I used rotisserie chicken.
  • I went a little heavy on the mozzarella.  I love cheese!
  • We have a baking stone, but it was way too small.  I just used a large baking sheet instead.

Tips & Tricks Learned:

Watch that flour!  The second it even looks like it’s going to firm up, get it off that heat and add your cheese.

To melt my mountain of cheese, I broiled the pizza on the top rack for a couple minutes.

I don’t eat a whole lot of meat.  I think that this pizza would be terrific as veggie-only; maybe add some mushrooms and tomatoes!

Thank goodness my husband and I both love onions and garlic.  We can’t get enough over here!

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Pros:

A great combination!  Rich flavors and oh so garlic-y!

Cons:

Oh my god the salt… My measurement blunder nearly killed the pizza.

My salt-loving husband didn’t mind, but I ended up eventually picking the toppings off and eating them without the crust!

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Conclusion:

Yum!  I’m glad that I gave this recipe a try.  Homemade pizza is not as scary as I had built it up to be!
The sauce was delish, too!  I’m looking forward to playing a little more with this recipe in the future.

 

 

Reviewer #2 – Kristy

Mission: Mike and I love making homemade pizzas, we typically make sausage and pepperoni, so this is a twist!

 

Details:

  • I used Udis Gluten Free Pizza Crusts instead of making my own. 
  • Almond flour was substituted for all-purpose flour.
  • Substituted dried parsley for fresh, didn’t have fresh on hand.
  • Used minced bottle of garlic instead of fresh.

Tips & Tricks Learned:

Watch the flour so it doesn’t burn when cooking!

Check the caps are secure on your spices…you can see I had a little oops with my parsley in the picture!

I broiled on high to get the fresh mozzarella bubbly and golden for a few minutes.

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Pros:

Easy to make and a twist on our traditional pizzas!

Cons:

Lots of garlic, I wonder if fresh garlic would taste a bit better!

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Conclusion:

Mike’s first word after his first bite, “Wow”! He said there was a lot of garlic but he loved it more than our traditional pepperoni and sausage pizza.  I prefer the traditional, I am not a fan of chicken on my pizza! Ha!

Overall, success…this is perfect for get-togethers!  Simply cut in squares and serve up as appetizers!

 

 

Reviewer #3 – Amanda

Mission: This adult version of pizza really appealed to my taste buds as our house is often catered to the kiddos.

 

Details:

  • I used some rotisserie chicken I had in my freezer from a visit at Sam’s Club where I stocked up and prepped for the busy upcoming holiday season. It works great for recipes like this!
  • I started by whipping up a batch of No Fail Pizza Dough  from Lauren’s Latest which has quickly become my go-to dough recipe as it is always good and couldn’t be easier.
  • Once I had the dough mixed up and raising I popped the garlic in the oven to roast. It is such a simple method and really gets your mouth watering because as it cooks it fills the house with the delicious, warm aroma of garlic. YUM!

Here is a simple how-to if you haven’t roasted garlic before.

  • We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!I had all the ingredients on hand minus the fresh herbs. Since the recipe does call for some of the herbs to be fresh vs. dried.

I wanted to be sure I was using the right amount so I went to Martha for a little advice on how to convert. If the recipe calls for a tablespoon of fresh herbs then you would use a teaspoon since there are 3 teaspoons in a tablespoon.

Tips & Tricks Learned:

Don’t over cook the sauce. Nothing worse than burnt dairy!

Rotisserie chicken is a real time saver – use it.

Dried herbs were totally fine but fresh is always best so if you have the means splurge.

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Pros:

This pizza was even better the next day!

I am planning to make it again for a belated holiday party for friends. I am certain it will be a hit.

Cons:

I really don’t think there are any.

This is a simple pizza with a more complex flavor than your average pepperoni and sausage pie!

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Conclusion:

Be daring and give this a try. I promise your adult taste buds will thank you!

 

 

Alicia - TCCReviewer #4 – Alicia

Mission: You had me at pizza- seriously! My two favorite things in this world is pizza and cheese.

 

Details:

I am so glad this recipe did not call for homemade crust. Anything with yeast and dough rising is not my bag of tea. It always fails and falls flat- no joke.

  • I found this delicious, ready to bake pizza dough from Trader Joes for like $2 bucks.

The rest of the ingredients and recipe were fairly simple to follow.

  • To save time, I used Tyson grilled and ready chicken breasts from the freezer section (not too shabby and the flavor was good).
  • Added black olives

Tips & Tricks Learned:

Getting the pre-made dough out of the darn bag was the death of me. It was stuck like glue. You needed arms of a blacksmith to get it out. Flour is your best friend here.

Also, be sure that when sauté the garlic, keep an eye on it. I tend to get distracted when I cook and almost had a burned mess on my hands.

I would strongly recommend using a baking stone. We got one as a wedding present 10 years ago and I never used it and eventually sold it in a garage sale. I am now kicking my own ass for selling it. What was I thinking??!!

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Pros:

This garlic cream sauce tastes like heaven.

Cons:

The cream sauce can be tedious to put together.

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!

Conclusion:

My hubby does not like pizza. WHAT THE?! Who is this person and how did we ended up together because it is my favorite.  It was DELICIOUS.  Worth noting: my desert island choices would be pizza, cheese and something carbonated with caffeine.

It takes a little time to make and come together but totally worth it.

 

We Tried It - Roasted Garlic, Chicken and Herb Pizza - Yum!


The oh-so-yummy
Roasted Garlic, Chicken & White Herb Pizza and it’s photo by Dinners, Dishes & Desserts

 


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skinnytaste has a healthy version of a lazy-day favorite with her Crock Pot Chicken Taco Chili!

This easy meal looks just as tasty as it appears easy to make.

We love an easy dinner, so we couldn’t wait to give this recipe a try!

 

Please click here to visit skinnytaste and see the instructions that we followed!

 

Reviewer #1 – Sarah

Mission: To try out a crock pot recipe in hopes it will become a family favorite!

 

Details:

I love crock pot cooking – it’s low mess, low maintenance and recipes cooked in the crock pot usually turn out tasty. This recipe was easy from the get-go and the ingredients were all easy to find with nothing being out of the ordinary.

  • I got all of the ingredients in the crock in the morning and placed four chicken breasts on the top as noted and went about my day.
  • I let it sit on low heat for 8 hours before taking out the chicken and shredding it up. By 8 hours, everything seemed to be cooked through and the chicken was very soft and ready to go at that point.
  • Once I shredded the chicken, I added it back in and gave a few good stirs to the chili before getting the cilantro chopped and prepping the other fun toppings.

Each of my family members chose their own toppings. I prepped plain Greek yogurt, shredded cheese, cilantro and chopped black olives. I used cilantro and the Greek yogurt on mine. It was very tasty!

Tips & Tricks Learned:

To turn up the heat a bit, I used a poblano pepper in addition to a red bell pepper.

Instead of using the taco seasoning the recipe called for, I added 1 tsp. of garlic powder, an additional tsp. of chili powder and 1 tsp. of paprika.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Pros:

EASY!!! Not much for prep work and an easy way to have a filling dinner.

My daughter LOVED this chili – she went on an on about it as we were eating!

Cons:

It was much more of a stew vs. a typical soup or chili. There wasn’t much of a broth at all, which I really wanted more of.

I think adding more tomato sauce or some chicken broth would help in that area. Or maybe using just three chicken breasts might help as well.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Conclusion:

This was a very easy recipe to follow and overall a good outcome. I’m not sure we will make it again, but it was a great one to try!

 

 

Reviewer #2 – Maren

Mission: Two of my favorite things in one crock pot: tacos and chili!  I was actually a little scared to try this one though, since I couldn’t quite imagine how these two favorites would taste together.

Details:

I followed Gina’s recipe to a T (mostly)!

Tips & Tricks Learned:

Always spray your crock pot’s interior with cooking spray before adding your ingredients!

As I have shared before, my Crock Pot cooks at warp speed.

I went for the “Cook on High for 4 Hours” option and my chili was bubbling in 2.  The chicken was totally done in 3 hours and was falling apart (what I call “self-shredding“) at 3 1/2 hours.  Awesome.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Pros:

I’m not sure that I have ever made anything so awesome with such little effort exuded.

I think that the corn, cilantro and added chilies are what give this chili more of a taco taste.  It still tastes like just a really good chili though, so no need to be scared about the combo.

This chili also freezes really well!

Cons:

I would pass on the frozen diced onions next time.  That was not the best idea.  I had a few bites that had hard little onion pieces in it.  I have used fresh, diced onions since my initial run and was much happier with the results.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Conclusion:

We loved it!  In fact, I used this recipe as my official 2013 entry into the Annual Chili Cook-Off that we host each year at our home with our college pals.  We didn’t win, but tied for second!  Now that’s a good chili!

 

 

Reviewer #3 – Kristy

Mission: Love a new chili dish especially in this fall weather! And find a chili recipe that my husband likes.

 

Details:

  • We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

    I added one can of red kidney beans instead of two as my husband doesn’t care for too many beans.

  • I had a can of whole tomatoes instead of diced, so I roughed chopped them then added one can of diced green chilies.
  • I used Ortega Taco Seasoning.

Tips & Tricks Learned:

Use handy dandy crock pot plastic liners for easy clean up. They are life savers!

Pros:

Simple to put together, just dump and cook!

Yummy, meal to come home to!

Cons:

The cilantro, in my opinion, wasn’t needed.

It tasted more like a traditional chili without it and more like a Mexican Tortilla Soup with it!

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Conclusion:

Delicious, and would be just as tasty with ground beef!  I was skeptical about adding the taco seasoning packet, but it had great flavor!

Quick and easy, couldn’t ask for more!

 

 

Reviewer #4 – Amanda

Mission: Put my crock pot to use making this quick chili to warm us up in this chilly weather.

 

 

Details:

I woke up excited to get this going in the crock. I love nothing more than my house filled with the aroma of good food!

  • I mostly followed the recipe minus corn. I am not a huge fan of corn in chili so I just left it out.
  • I also ended up adding 1 cup of chicken broth after it cooked on low for 3.5 hours. I just felt that it was a little thicker than I wanted it to be after adding the shredded chicken back into the pot (I used 4 pretty small chicken breasts).

Tips & Tricks Learned:

Watch your chicken! Mine was done at 3.5 hours on low and was likely done at 3 but I didn’t expect that so I was only checking and stirring once an hour.

Once my chicken was done I shredded it while it was warm then mixed it back into my pot. I then changed the temp to just warm because really everything was really cooked at this point – even the onions!

I served it up with Fritos for crunch, pepper jack cheese and a sprinkling of cilantro.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Pros:

Truly simple with VERY little prep. The only cutting was the onions. Other than that I had some cans to open and a little mixing to get it put together.

This could be completely cooked in less than 4 hours on low which is awesome.

It would be great for family event or a lazy Sunday.

Cons:

My only complaint is how thick it was before I added the broth but that was easily fixed so really this dish is a complete winner!

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Conclusion:

This chili is bomb and was crazy simple to throw together. Even my bean-hating hubby gave it a thumbs up! I will definitely be making this again.

I ended up freezing a couple of jars and look forward to seeing how it holds up in the freezer too.

 

 

Alicia - TCCReviewer #5 – Alicia

Mission: To create a healthier version of chili with chicken – yes, please!

 

Details:

My family does not like beans. Kidney, black, brown, grey – whatever, we do not like and will not eat! The texture is really gross and it turns into gag city around here. I know, I know – beans are so good for you. Blah!

  • I totally skipped over the beans and did not add them at all.
  • I also used 2 frozen chicken breasts instead of 3-4.

Tips & Tricks Learned:

The recipe said to cook on low for 10 hours and on high for 6 hours. What the?! That seemed really long to me and especially with chicken.

Mine cooked on low for 6 and it turned out perfectly.

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Pros:

Combine and wait – how easy is that?

Cons:

None

We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!

Conclusion:

Like the wise man Ron Popeil once said, ” Set it and forget it”.   I am all about crock pot cooking! So easy and delicious and this recipe is no slouch. I thought it really had a great flavor and would definitely make this again, minus the beans.

 We Tried It!  Crock Pot Chicken Taco Chili from skinnytaste!


The yummy
Crock Pot Chicken Taco Chili and photo by skinnytaste

 


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Jennifer, over at Savoring the Thyme has unlocked the secret to a truly tasty and budget-savvy meal with her Greek Inspired Chicken.  Even better is that this not-so-boring chicken can be kid friendly!

 

Better brush up on your Sirtaki!  Opa!

 

Please click here to visit Savoring the Thyme and see the instructions that we followed!

 

Reviewer #1 – Sheri

Mission: I’ve been dying to try Savor the Thyme’s recipe. When I first spotted it on Pinterest, I drooled on my computer. Any excuse for me to use feta in a recipe. Not to mention, I’m tired of the same old chicken. I’m trying to only serve lean protein and we’re all getting bored with it. “Chicken again?”

Details:

  • The directions we’re easy to follow.  Just flour the chicken breasts (season first) and cook them in the frying pan with some olive oil.
  • The fun part was putting together the Greek goodness. Olives, Feta, and tomatoes! Yum.

Tips & Tricks Learned:

Use a cutting board that has a lip around the edge so the tomatoes and olives don’t go rolling off when you try to slice them.

Sheri - Greek Chicken 1

Pros:

Simple and so delicious! And it has feta!

Cons:

None, aside from the fact that I should have made more of the topping just to throw on a salad.

Sheri - Greek Chicken 2

Conclusion:

First of all my husband was pleased not to have to eat the same old chicken recipes I usually make! This one had a ton of flavor and was truly easy to make. It’s definitely something I can whip up quick when I get home from work. Did I mention I LOVE feta!? I’m sure this would be a great crowd pleaser for a group as well. It’s not only flavorful, it’s eye appealing as well. I’m going to try this a little different next time…marinating the chicken in Greek dressing first. We’ll see how it goes.

 

 

Reviewer #2 – Kristy

Mission: To cook healthier meals for the New Year…always a resolution! And this looked delicious!

 

Details:

  • I am trying hard to follow the Paleo diet so I had to use almond flour to coat the chicken instead of all-purpose flour.
  • I changed it up a bit by sautéing the spinach with the garlic (yummy…I used lots of garlic) then I topped the finished dish with fresh chopped basil.
  • Despite trying to keep the Paleo diet I still topped with the crumbled feta.  A gal still needs cheese, it makes everything a little more scrumptious. And what’s Greek inspired if it doesn’t contain olives and feta!?!

Tips & Tricks Learned:

Be certain to defrost the chicken…I was too lazy to and it took a bit longer for my chicken to cook.  It came out a bit dry because of this.

Kristy - Greek Chicken 1

Pros:

Very easy to make, healthy and the ingredients were super cheap!

Cons:

Nothing really, my chicken was dry but that was because of my own laziness!

Kristy - Greek Chicken 2

Conclusion:

Mike and I both thoroughly enjoyed it. I will definitely be saving this to make it again! Very healthy dish that is super quick to make!

 
 

Reviewer #3 – Janet

Mission: My first thoughts, Yum! But the picture looks too good to be true, no way could I make mine look that yummy.

 

Details:

  • I had feta on hand, so before that went bad, I decided to whip up the meal. I grabbed the rest of the goods at the grocery store.
  • I used soy flour and coconut oil that I also had on hand.

Tips & Tricks Learned:

I let the chicken cook for quite a while…uncooked chicken frightens me.

The coconut oil worked really well for cooking, I just always forget to use it to substitute olive and veggie oil.

The recipe was really easy to follow, I didn’t deviate much from it.

Pros:

Did I really make something this delicious and fresh tasting? And it actually looked like something I could serve to guests? Awesome!

Plus, it actually keeps really well left over for those who are making it just for themselves.

Cons:

Nothing here, except cooking chicken in the skillet makes my apartment stink for the next 4 days. Can’t wait until I get a house someday!

Janet - Greek Chicken

Conclusion:

I already have this on my docket of go-to meals. It was so yummy, light and fresh, it almost made me forget it was winter!

I am so proud of myself for actually making something that somewhat resembled the picture and that would actually be appetizing for my fiance or guests. This is a must try recipe!

 

 

Reviewer #4 – Sarah

Mission: To find a delicious, healthy and quick meal for my family.

 

Details:

YUM! This recipe sounded great from the get-go and really turned out amazing.

  • This recipe had minimal ingredients, that were all easy to find, so that was a plus from the start.
  • Our family tries to steer clear of gluten as much as possible, so I substituted almond flour for the regular flour it called for.
  • In addition, I added chopped onion when the tomatoes and olives were tossed in the oil as we love onions in this house!

This recipe was so easy to prep and cook so we will definitely be making it again! I couldn’t believe how quick it all came together – I think I was in the kitchen no more than 20 – 25 minutes before it was done and on the table.

Next time we make this, I may try using kalamata olives in place of the black olives for a little extra zing.

Tips & Tricks Learned:

Make sure your oil of choice is hot before you start cooking your chicken. The chicken breasts I used were a bit thick, so the cooking time was more like 5-6 minutes per side vs. the 3-4 it called for.

Sarah - Greek Chicken 1

Pros:

Easy, healthy and delicious! This would be a great go-to recipe for entertaining.

Cons:

Nothing!

Sarah - Greek Chicken 2

Conclusion:

So delicious and my husband and kids loved it! I can’t wait to make it again!!!

 

 

Reviewer #5 – Amanda

Mission: Try a new way to spruce up the good ole chicken breast (let’s be honest – it can be rather boring!).

 

Details:

  • I used 5 chicken breasts instead of a package of three but I think the lbs. were about the same.
  • I did finish the dish with some thinly cut fresh baby spinach.

Tips & Tricks Learned:

I am a true chicken-over-cooker at heart and have a VERY hard time not turning the meat several times and NOT cutting into it to check the doneness at the end. Both of these issues usually result in over cooked chicken but I got lucky this time and that did not happen. I did however; lose a lot of the delicious, crispy goodness due to my excessive turning. Moral of the story boys and girls, just turn it once. That really is all you need!

Pros:

Easy, quick, cheap, fairly on hand ingredients or at least ones that even I can get in the back woods I call home.

Cons:

Well my children. They are the only con. Having zero to do with the dish itself (it was truly insanely delish and would be a major crowd pleaser for a group of adults) my kids didn’t like the fact that there was “stuff” on top of the chicken. I kind of new that would happen but for the sake of a picture I topped it anyway. They lived by either not eating it or scraping it off.

Amanda - Greek Chicken

Conclusion:

I will DEFINITELY be making this again. My hubby ate two servings and raved about it (which can be rare since I do usually overcook chicken). The flavor was SO good!

 

Greek Chicken Conclusion

 

The delectable Greek Inspired Chicken and it’s photo by Savoring the Thyme


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Stick a Fork In It has done the heavy lifting for us by narrowing down the barrage of crock pot recipes and delivering this one perfect formula for Crockpot Barbecue Chicken!

Generally speaking, “Crock Pot” = easy, and we like that!  Let’s see if this carefully curated recipe is all it’s cracked up to be!

 

Please click here to visit Stick a Fork In It and see the instructions that we followed!

 

 

Reviewer #1 – Maren

Mission: Whip up some tasty sandwiches for my family with minimal effort!

 

Details:

  • Since I’m not a huge BBQ connoisseur, I stuck with the recommendation and used Sweet Baby Ray’s Barbecue Sauce.  I needed more guidance on the “1 bottle BBQ sauce.”  I narrowly escaped a meltdown in the BBQ aisle when faced with Sweet Baby Ray’s in 400 different varieties and 3 different sizes.  After much searching, I finally found the “Original” flavor and decided that the most logical choice would be the mid-sized bottle, which was 28 ounces.  I mean, I’m the middle child and I’m perfect, so that must mean something.
  • I only checked on it a couple of times, flipping the breasts over and spooning the sauce over the top.

Tips & Tricks Learned:

My most recommended trick for any crock pot recipe is to first spray the crock with Pam Olive Oil Cooking Spray.  Makes clean-up a breeze.  Those liners gross me out because they look like shower caps.

The chicken practically shredded itself when I was removing it from the crock pot!  I hardly needed to even piece it apart with the fork!  I put it in a bowl, and then stirred in some of the extra sauce for more flavor.  It was incredible on a bun!

Pros:

Wow!  This was ridiculously easy!

Cons:

None!

We Tried It!  Crockpot BBQ Chicken!

Conclusion:

This recipe was great, I hardly had to do anything!  Who doesn’t love a meal like that?  I think that this would be a great item to make for a group, or bring to a party.  I imagine that it is highly customizable with the plethora of sauce choices out there.  I will definitely be hanging on to this one!

 

 

Reviewer #2 – Amanda

Mission: Bust out an easy crock pot recipe to please any crowd!

 

 

Details:

I ended up making a few small changes.

  • I did use Sweet Baby Ray’s Barbecue Sauce but opted for chicken drummies instead of breasts (it is all I had on hand).
  • I cooked them for 5 hours (hour 4 with the cover off and on high in hopes of thickening the sauce a bit).
  • After removing the meat from the pot I still felt like the sauce didn’t coat it well enough and needed to get them a little more crusty so I opted to put them on a foil (Reynolds Non-stick Foil) lined pan on broil for about 10 minutes or so. This created a nice crust and seemed to secure the sauce to the meat a little better. Downside it also dried my meat out a bit. Bummer.

Tips & Tricks Learned:

Not sure to be honest. It seemed like the pic was not realistic to the end results although the sauce tasted great.

Pros:

Would have been easy had it turned out how it looked in the blog post from Stick a Fork in it.

Cons:

Wasn’t what I was hoping for. The sauce was definitely too runny.

We Tried It!  Crockpot BBQ Chicken!

Conclusion:

Maybe if I had used less sauce and also chicken breast this may have turned out differently? Not sure I will make it again although I feel like this COULD be a good method. Might have to stick to the grill for now…

 

 

Reviewer #3 – Janet

Mission: Make an easy meal in the crock pot!

 

 

Details:

Tips & Tricks Learned:

The chicken breasts can be thrown in before being thawed. This made it much cleaner and easier to put together.

The recipe is pretty basic, so if you are looking to use some spices up or like I did, use apple cider vinegar instead of white vinegar (because its been sitting in the cupboard for months!! It doesn’t go bad, right??), this recipe is flexible enough to do so.

Pros:

Perfect for a family meal and for people who live alone.

The leftovers could be shredded to make BBQ sandwiches.

So easy, a caveman could do it

Cons:

None that I know of.

We Tried It!  Crockpot BBQ Chicken!

Conclusion:

This is a recipe that works for my lifestyle because it is so easy, doesn’t make much mess, and gives me leftovers for my work lunch for the rest of the week. This recipe isn’t made to show off your culinary skills, so it probably is best to serve your family when you are short on time. Overall a decent crock pot recipe.

 

 

Reviewer #4 – Kristy

Mission: I am from the South, of course I love barbeque so I had to try this recipe!  Then to top it all off, it’s in a crock-pot…easy cooking, just my style!

 

Details:

  • 6 ingredients: chicken breasts, BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder.
  • I only had 4 chicken breasts so I only used about ¾ of the Sweet Baby Ray’s Barbecue Sauce which is Mike’s favorite!
  • I didn’t have brown sugar on hand so I substituted for ¼ cup honey instead.

Tips & Tricks Learned:

Use the plastic disposable crock pot liners…they are amazing when it’s clean up time.  Reynolds Slow Cooker Liners are my favorite. I unfortunately, was out and had to soak the pot for 2 days and scrubbed for what seemed like endless hours. Not worth the aggravation.

Don’t overcook.  I had left my crock pot on low for 6 hours and I think because I had less chicken…mine came out a little on the dry side. Be sure to check along the way so the chicken is just as you would like it.

Pros:

Easy and delicious! Just throw everything in the crock pot and forget about it!

Cons:

Cleaning the crock pot is not fun.

We Tried It!  Crockpot BBQ Chicken!

Conclusion:

Great recipe, Mike loved it!  I still prefer BBQ chicken on the grill…especially my dad’s but this is great when you are on a time pinch!  Perfect for topping a salad when you have leftovers!

 

 

 

The great shot of Crockpot Barbecue Chicken taken by Stick a Fork In It


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Mexican food, check.  Avocado, check. What’s not enticing about Spicy Avocado Chicken EnchiladasThe Novice Chef shares her Cinco de Mayo recipe featuring that green goodie, avocado, chicken and salsa verde.

 

Please click here to visit The Novice Chef and see the recipe that we followed!

 

Reviewer #1 – Sheri

Mission:  When I first saw this Pinned on Pinterest all I could say was YUM, YUM, YUM!

Not only am I an avocado lover but I love making enchiladas for my husband and I. I had never seen a recipe like this before. No traditional red enchilada sauce? I immediately struck the Pin and went to the site, The Novice Chef.

Seeing I recently got my husband to start eating avocados I was excited to share this with him. I even called my parents and suggested I go on over and make them for us all.

Details:

I would like to thank The Novice Chef for not using the word “roux” in the recipe even though I was tossing butter and flour into a pan. If you want to know what that’s all about go read my bio.

I started with making the sauce. It’s pretty simple. Butter, garlic, serrano pepper (which I had to substitute with cubanelle), chicken stock, cumin, cilantro, and sour cream. Adding the sour cream to hot chicken stock kind of turned my stomach a bit but all the ingredients coming together smelled amazing.

After finishing the sauce I started my enchilada assembly line and stuffed and rolled those babies.

I poured the remaining sauce over the enchiladas and hoped for the best. After all I was feeding my parents…my dad can be quite the critic when it comes to new things.

Tips & Tricks Learned:

I baked the chicken breasts ahead of time and let them cool a bit. No need to burn the fingers.

Pros:

Super yummy and filling. Not too difficult to do.

Cons:

I’m not a fan of cilantro. It wasn’t over powering, but I would leave it out next time.

Conclusion:

These were delicious, but I have a few suggestions. When I make “my” enchiladas I always add black beans. They add to the flavor and texture. So I would definitely add them the next time I make this recipe.

A suggestion from my husband and my father: hot sauce! They added a little bit of hot sauce and said it “blended the flavors together.” Just the right kick.

I was glad everyone enjoyed them. I will never again use enchilada sauce out of a can.

 

 

Reviewer #2 – Sarah

Mission: To try out a new recipe on my family that sounded quick, easy and delicious! We LOVE Mexican food, so was really hoping for a delicious meal that I can make again.

 

Details:

With this recipe, I changed just a few of the key ingredients based on what I already had on-hand and wanted to tame the heat a bit since we have two young kiddos to feed as well.

  • I substituted the Serrano pepper for a pablano pepper, used up the Manchango and sharp cheddar cheese I already had on-hand.
  • For the salsa, I used my favorite Jack’s Special Medium Garden Salsa from Costco. Delish!
  • In addition, my husband and kids aren’t fans of avocado, so I ended up only using half of one within four of the enchiladas and then made four without.

Tips & Tricks Learned:

I prepped all of my ingredients earlier in the day during my kiddos nap time – it made the actual “make” time very easy. For my family, we made half of the enchiladas without any avocado and half with.

Pros:

Super easy to make and really tasty!

It was a hit with my husband, even though my kids didn’t seem as keen on it.

Also made enough for left overs which made lunch the next day great 🙂

Cons:

Uses some ingredients that may take a special trip to the store.

 

Conclusion:

Definitely plan to make again – would be a wonderful dish to make for a quick dinner with friends!

 

 

Reviewer #3 – Maren

Mission: I could eat Mexican food every damn day, so I was excited to see a variation like this one by The Novice Chef!

We are currently shacking up with my in-laws, so I was hoping to make something both full of new flavors and that everyone would like.

Details:

  • In wall of salsa at my grocery store, I only saw a couple in “Salsa Verde” form.  I picked Guy Fieri’s Mean & Green Salsa Verde solely because I love him… and the packaging was cooler.
  • My mother-in-law doesn’t like spicy food or avocados; so I only used 2 avocados, and fortunately my Salsa Verde was already “Medium” as recommended by The Novice Chef.
  • I couldn’t find “Cabot Monterrey Jack” cheese or figure out what the hell it was, so I just used regular Monterey Jack. (I later learned that this is just a brand.  Oh.  Smart moment.
  • I actually made my chicken a couple of months ago – it’s Chocolate Therapy’s Crockpot Chicken Taco’s recipe!  Easiest thing ever, and absolutely perfect in any mexican dish!  Makes a boat-load if it’s just you and your honey, like us – so be sure to take advantage and freeze it in smaller portions!
  • I also ended up adding twice the amount of cheese in an attempt to win over my taste testers.

Tips & Tricks Learned:

My cilantro was also frozen… I wouldn’t do that again.  It tasted fine but was mushy and really grossed me out when I was adding it to the sauce.

I wouldn’t add the flour until after the chicken broth.  Instant blob.  Thankfully, I was able to break it up while the broth and spices melded.  Phew!

Always wear gloves while cutting peppers.  Always.  That is, unless you like the feeling of your eyeballs bursting into flames when you take your contacts out 4 hours later.

Pros:

These were great!  Everyone loved them!  We were so excited to wolf these things down, I barely got a photo before they were gone!

The salsa verde had a strong “smokey” smell, which scared me, but the flavor was great.

They weren’t too spicy, and the avocado simply added a creamy texture and milder flavor – my [anti-spicy/anti-avocado] mother-in-law went back for seconds!  She thought they had a nice “Zing.”  My father-in-law however, thought they had “No zing.” 🙂

Cons:

I could have used a little more spice, but I liked the salsa that I used.  Next time I’ll add another serrano pepper!

Conclusion:

Everyone loved these enchiladas, regardless of whether they thought they were spicy or not!  They certainly had a unique flavor which was a nice way to switch up your “Taco Night”.  I felt like I was eating something that I had ordered from a restaurant!

 

The lovely Spicy Avocado Chicken Enchiladas photo taken by The Novice Chef


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