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

 


read more

Six Sisters’ Stuff has done it again, showing us the easy way to a delish Italian dish!  Their Slow Cooker Lasagna recipe looks like a busy day’s dream come true!

 

Lasagna without an hour of prep work?  Sign us up!

 

Please click here to visit Six Sisters’ Stuff and see the instructions that we followed!

 

Reviewer #1 – Kristy

Mission: Love a quick way to put together a dish and come home to a yummy meal!

 

Details:

  • I added fresh chopped basil that I had on hand.
  • I used ground sirloin and cooked with chopped onion, garlic powder, salt and pepper.
  • All of the products that I used were organic!

Tips & Tricks Learned:

Definitely watch it once it is done cooking. Mine cooked for 3 hours on high and was amazing as I took a couple of bites! Then I went on a shopping spree while it was on warm and I came back to a slightly drier dish.

Kristy - Lasagna 1

Pros:

Very easy, just layer and put on high or low then you will come home to a good meal.

Cons:

It needs a little spice! I think I may use spicy Italian sausage next time to get it a kick!

 Kristy - Lasagna 2

Conclusion:

YUMMO!! Mike loved it!  I thought I wasn’t going to get the crunchy edges that I love so much from pan lasagna, but you definitely get crispy edges.  Ideas to add more vegetables, I love adding shredded carrots to my tomato sauce and using zucchini slices instead of noodles!

 

 

Reviewer #2 – Sheri

Mission: Okay, I have always wanted to try this. The one thing that has been holding me back is that no one in my family will eat lasagna! Weirdos.  I personally love it, so I was excited to finally try it.

 

Details:

Now usually when I use the slow-cooker, I prefer not to have to cook anything beforehand. However, this called for browning the ground beef or sausage.

  • I opted for sausage and I made my own sauce.
  • I also only used ricotta cheese on half of the lasagna just so I could get my husband to eat it…again, weird.

You basically layer the lasagna just as you would if you were cooking it in the oven, but you don’t cook the lasagna noodles first (regular noodles, not no-bake). I was curious to see if this would actually work!

Tips & Tricks Learned:

Careful breaking up the noodles to fit in the slow-cooker. I recommend wrapping them in a towel or putting them in a storage bag before you start cracking.

Sheri - Lasagna 1

Pros:

I’m a big fan of the set it and forget it.

Cons:

The noodles were a bit soft for my taste, I prefer them a bit more al dente.

 Sheri - Lasagna 2

Conclusion:

Overall I was surprised that it actually came out well. I really wasn’t sure what to expect. I think I want to try adding veggies next time. My husband ate it but requested that next time I add prosciutto.

 

 

Reviewer #3 – Maren

Mission: I’m not generally a big fan of “American” Italian food, but I am loving learning more about this magical contraption they call the “Slow Cooker”.  I was really excited to give this recipe a try, especially since I love Six Sisters’ Stuff!

Details:

I stuck with the plan, but here are some specifics.

  • Prego Chunky Garden Combination Pasta Sauce
  • 93% Lean Ground Beef
  • Dried Parsley (as opposed to fresh)
  • I also added a little extra cheese… of course!

Also worth noting, my crock pot cooks food at warp speed.  I learned this after crying out for help to my Facebook friends when my last crock pot experience was done and bubbling out of the pot in 1/4 of the recommended cooking time!  It’s the Rival Smart-Pot 5 Quart Crock-Pot.

In my turbo crock pot, this dish was lookin’ pretty done after about 2 hours (on low), however we didn’t eat it until it had been almost 4 hours.  At the 2 hour mark, I used my “toothpick trick” (trick details forthcoming) which probably helped cool it down in there and keep the dish from overcooking.

Tips & Tricks Learned:

Spray the inside of your crock pot with cooking spray before adding any of the ingredients.  This trick not only helps get the food out, but makes clean-up pretty easy, too.

If your slow cooker starts to pop the lid with steam and make a “clink clink” sound, prop it open just a bit with a toothpick.  Works like a charm!

I picked up zuccini and mushrooms to add, but I forgot about them!  Next time, I won’t forget and I might also add just a little more sauce or water to compensate for the added ingredients and prevent the dish from getting dry.

Maren - Lasagna 1

Pros:

Where do I begin?  Although not a big pasta girl, I loved this lasagna recipe and was giddy about the two good-sized containers of leftovers that we had.  More for me!

Cons:

None!  With a little maneuvering, I was even able to get each piece out without turning it into slop!

 Maren - Lasagna 2

Conclusion:

LOVED IT!  So easy, so yummy, frickin’ awesome.  I feel excited to have this recipe in my book; since most of the items are in the cupboard, this is a great meal to make when you have a busy day at hand.

 

 

Reviewer #4 – Amanda

Mission: To take lasagna where it has never gone before – the crock pot!

 

 

Details:

  • I went with an Italian pork sausage and think I would change that for next time. I found the meat a little chewy. I think I would actually mix it with ground turkey for the flavor.
  • I also used my own homemade sauce. I used 24 oz like the recipe called for. I ended up adding a little at the end however because I like it to be a little more saucy.
  • Also, I added 3 or 4 more noodles than what was called for. 6 just didn’t seem like enough.
  • After 3 hours it was pretty much done and I should have set the crock pot to “warm” at that point because after 4 hours it was really done – almost too done (mushy noodles don’t appeal to me!).

Tips & Tricks Learned:

Use a slow cooker liner! They will literally change your life. I used Reynolds Slow Cooker Liners. They are amazing and made clean up seriously quick. Much quicker than a large pan of lasagna that is for sure! I would also suggest cutting the cook time way down. I don’t know if my crock pot runs really hot but it cooked almost completely at about 3 hours. Next time I make it I plan to switch it to “warm” at the 3 hour mark.

Amanda - Lasagna 1

Pros:

EASY! Delicious and basic ingredients for the most part.

Cons:

My kids didn’t like the ricotta cheese so I may need to omit that next time. Or maybe I will just force them to try it again! My hubby also prefers how the oven makes the top crispy so I may need to put a little section in the oven on broil to appease him too.

Amanda - Lasagna 2

Conclusion:

I will be making this again for sure! It would be ideal for a large group to have a few crock pots going.

 

 

Reviewer #5 – Janet

Mission: It seemed like an interesting recipe to try in the crock pot. I’m always game for trying new recipes and making a meal that is good left over for lunch at work.

 

Details:

I got all the ingredients at the grocery store!

  • I swapped out the ricotta for a container of cottage cheese.
  • I used dried parsley and added some shredded mozzarella cheese to the recipe as well.
  • I also had a half-full open jar of sauce that I added in addition to the full jar the recipe calls for.

Tips & Tricks Learned:Janet - Lasagna 1

The recipe only called for two layers of noodles, but I put in three. After making, I could have even put in another two layers. It all depends on the size of your crock pot.

I had put it on high for about 1 hour and then turned it to low for 2-3 hours. Once you notice that all the cheese is melted and the edges start to crust and brown, it is done.

Put extra cheese in on top, you know you want to! It is lasagna after all!

Pros:

Easy to throw together, but most lasagna recipes are that way. It made a lot and I ended up putting it all into small containers for lunch. I put half in the freezer and the other half in the fridge.

Cons:

It tasted good, but just wasn’t the same as cooking it in the oven. It fell apart and was a little too liquid-y. I wished I had put in more noodles when layering it.

Janet - Lasagna 2

Conclusion:

After getting it all started, I began to question why one would ever have the need to make lasagna in their crock pot? It might be a good way to make lasagna in the summer if you didn’t want to turn your oven on, but it just didn’t have the same flavor as it would if you were to cook in the oven. It was interesting to try, however I am not too sure that I will make it again.

The best part about this project for me though was not the food, but learning about the Six Sisters’ blog!  They have some awesome recipes and ideas; I urge you to check out their site!

 

 Lasagna Conclusion

 

The tasty Slow Cooker Lasagna and it’s photo by Six Sisters’ Stuff


read more

Six Sisters’ Stuff has shared their very own Copycat Recipe for P.F. Chang’s Mongolian Beef!

Always on the hunt for meals that the whole family will love, The Crafty Collaborative just had to try it out!

 

Please click here to visit Six Sisters’ Stuff and check out the recipe that we followed!

 

Reviewer #1 – Sarah

Mission:  To make a delicious dinner while trying to replicate the tasty P.F. Chang’s Mongolian beef.

 

Details:

  • Tasty ingredients
  • Sauté pan
  • Wok
  • Oil
  • Messy kitchen (during the cooking!)

Tips & Tricks Learned:

I replaced cornstarch with flour – at 2 T. flour to 1 T. cornstarch. It worked fairly well, but seemed to be a bit thicker than cornstarch would have been.

In addition, we love sautéed vegetables and I always have fresh veggies on-hand, so we made a mix of bell peppers and radishes as a side to this tasty entre.

Pros:

Easy to make – even for those faint of heart in the kitchen.

Relatively inexpensive for a family of four – cost under $25.00 total.

Cons:

Required a few ingredients that some may not have on hand – i.e. fresh ginger. But, such a key ingredient!

Conclusion:

This dinner turned out fabulous! It was a fairly easy process for preparing and cooking and was easy to pair with sautéed vegetables. My hubby LOVED this dinner.  The sauce was spectacular!  I’m so excited that we have leftovers! I plan to make this again for sure!!!

 

 

Reviewer #2 – Amanda

Mission:  The goal was to test the theory that this dish is a good as the one served at P.F. Chang’s Mongolian Beef.

 

Details:

  • I decided to use pork loin instead of beef (in my kitchen – I am the cook and since I don’t “do” beef no one I am serving does either)
  • I only used half the amount of oil required to cook the meat (1/2 cup)
  • I also doubled the sauce recipe in part because I am lazy and I also hate wasting fresh ingredients like ginger and garlic
  • I did not put the dish in the oven to warm through after adding the sauce and green onions. Instead I warmed the entire dish in the pan I cooked the meat in (I poured out the oil and wiped the pan out first).

Tips & Tricks Learned:

It is no joke that the garlic and ginger will burn brown VERY quickly if you don’t have the liquids ready to toss into the pan within seconds of putting the garlic and ginger into the oil. Also, dredge or coat the meat in small portions otherwise all your meat sticks together. Don’t cut the meat too thin either. I started with a serrated knife because I thought my other knives would be too dull. It caused the initial pieces to be far too small.

Pros:

The sauce was really simple and it will be great to have it for yet another meal since I doubled it. The meat got nice and crispy which added dimension to the dish.

Cons:

My children didn’t like it but that isn’t saying much since they are kids after all with unrefined pallets.

Conclusion:

This dish was fairly simple and REALLY delish! I think it could actually be great on chicken and even shrimp.

 

 

Reviewer #3 – Kristy

Mission:  I love Beef and PF Chang’s so this was a perfect recipe for me.  I try my best to eat Paleo friendly/gluten free when I can so I substituted and changed the recipe to better fit!  I found PF Chang’s complimentary recipe for Gluten Free Mongolian Beef so I went for it. Both recipes seemed easy to follow just a few changes to meet my dietary needs.

Details:

  • Instead of flank steak, I used 12 oz of beef tenderloin, which cut quite nicely and tasted even better.
  • I browned my meat in sunflower seed oil instead of vegetable oil from original version. Gluten free version called for soy bean oil…which I didn’t have so I used what I had.
  • I tossed in garlic with the beef then the soy, wine, sugar mixture.  Now here is where I may have gone wrong, I assumed rice wine vinegar and not rice wine. I am still not sure if that was a correct assumption.
  • I also used 2 tbsp. regular sugar instead of brown sugar, I wish I would have eliminated all together.
  • I used a natural soy sauce alternative instead of regular soy sauce.
  • The mixture was then reduced and tossed with green onions.  Looked delicious but some of the changes must have affected the outcome.

Tips & Tricks Learned:

Be sure your phone is camera and not record, ha!

Better meat equals a better dish!

Pros:

It was really easy!  Simple steps so not many to mess up!  It’s my kind of cooking…cut, mix and throw in the pot.

Cons:

Sugar, I wasn’t sure if the gluten version wanted brown sugar or regular sugar, next time I should call PF Changs!

Conclusion:

Overall, the recipe was very tasty, the beef was surprisingly tender. My finance found it was too salty.  I think this was because of the soy sauce.  I eyeballed it and I think I will measure next time.

We definitely, had different taste buds, I thought it was too sweet, so I would definitely eliminate the sugar next time or I think using a teaspoon of honey would have definitely been better than using sugar.

I will be making this again, it was really easy and fun to make!

 

 

The mouthwatering photo of the Copycat P.F. Chang’s Mongolian Beef  taken by Six Sisters’ Stuff


read more


%d bloggers like this: