Chipotle-Mango BBQ Chicken Salad

Salad sans dressing

Ingredients:

Chipotle-Mango BBQ Sauce:

1 mango, peeled and chopped

1 chipotle pepper in adobo sauce, plus 2 t. adobo sauce

1/2 c. ketchup

1/2 c. apple juice

1/4 onion, chopped

4 cloves garlic, smashed and peeled

juice from 1/2 lemon

2 T. unseasoned rice vinegar

2 T. brown sugar

1 T. canola oil

2 t. paprika *

2 t. salt

1 t. black pepper

*I only had 1 t. paprika, so I substituted the rest with just a 1/2 t. cayenne pepper.

Dressing:

2 T. prepared Chipotle-Mango BBQ sauce

2 T. plain Greek yogurt

1-2 t. lime juice, give or take a little

salt and pepper

Salad:

2 chicken breasts

2 ears sweet corn, shucked

1 vine-ripe tomato, cut into wedges

1/4 c. chopped cilantro

1 bag Dole Romaine Salad mix *

*I used just a head of Romaine

Recipe:

Chipotle-Mango BBQ Sauce:

1. Combine all ingredients for BBQ sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.

Dressing:

1. Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and pepper if necessary.

Salad:

1. Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ sauce for at least 15 minutes, or up to 3 hours.

2. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing.

3. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.

4. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

Rating: 4 of 5

I really liked this salad. My only complaint is the heat of the dressing, but that is easily remedied by taking out the chipotle pepper before blending. I thought the chicken marinade was perfect and just the right flavor to go with the salad and cilantro. For the corn, I brushed it with olive oil and then grilled it. Loved the flavor in the salad. Super easy salad to make although it does require a little bit of prep time. I'd definitely make this again.

Source: Iowa Girl Eats, Chipotle-Mango BBQ Chicken Salad

Hummus and Cucumber Tomato Salad Stuffed Pita

Ingredients:

1 T. extra virgin olive oil

1 t. freshly squeezed lemon juice *

1/2 - 1/4 t. salt, depending on taste **

1/8 t. cracked black pepper

2 medium roma tomatoes, diced ***

1 cucumber, peeled and diced ****

1/4 c. red onion, thinly sliced *****

4 whole wheat pita pockets

1 c. hummus

* I was totally not paying attention and put in lime juice rather than lemon.

** I did just under 1/4 t.

*** I used about 12 grape tomatoes

**** I used half of a large cucumber

*****Completely spaced getting some red onion so I just used dried chopped onion

Recipe:

1. In a medium bowl, combine oil, lemon juice, salt, and pepper. Add in tomatoes, cucumber, and red onion, toss to coat.

2. Open each pita pocket carefully and spread 1/4 c. hummus in each pocket and stuff in some of the cucumber mixture using a slotted spoon. Serve any remaining cucumber and tomato salad on the side.

Rating: 3.75 of 5

I would, by myself, actually rate this a little higher, but I don't think that LaDon would. Loved the garlicky hummus with the salad. Felt so light and fresh together. I'm sure lemon juice would be delicious, but I loved the lime in there! I actually liked it so much the way I made it, I don't think I'll add red onion in next time.

Source: Simply Fresh Cooking, Hummus and Cucumber Tomato Salad Stuffed Pita

Lemon Crinkle Cookies

Ingredients:

1/2 c. butter, softened

1 c. granulated sugar

1/2 t. vanilla extract

1 whole egg

1 t. lemon zest

1 T. fresh lemon juice

1/4 t. salt

1/4 t. baking powder

1/8 t. baking soda

1 1/2 c. all-purpose flour

1/2 c. powdered sugar

Recipe:

1. Preheat oven to 350 degrees. Grease light color baking sheets with non-stick cooking spray (or use parchment paper) and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

5. Pour powdered sugar onto a large plate.

6. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

7. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).

8. Remove from oven and cool cooking on pan for about 3 minutes. Transfer to cooling rack. *

*I actually add an extra step of sprinkling the cookies with a bit more powdered sugar when they had come out of the oven.....yes, in addition to the sugar you already roll it in.

Rating: 4.75 of 5

These are light and refreshing. The lemon is sooooo delicious. To quote my friend: "Joy and laughter and baby tears and goodness and happiness. These cookies are the bomb." And that is all we have to say about them.

Source: LDSliving.com, Lemon Crinkle Cookies

Slow Cooker Chicken Tikka Masala

Ingredients:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces

1/2 large yellow onion, finely diced

4 cloves garlic, minced

2 T. freshly, finely grated ginger *

1 jalapeno, stemmed, sliced in half and seeds removed

1 29-oz can tomato puree

1 1/2 c. plain yogurt **

2 T. extra virgin olive oil

2 T. lemon juice

2 T. Garam Masala

1 T. cumin

1/2 T. paprika

2 t. salt, or to taste

3/4 t. cinnamon

3/4 t. freshly ground black pepper

1-3 t. cayenne pepper***

2 bay leaves

1 c. heavy cream****

1/2 T cornstarch

prepared long grain white rice or Basmati rice

chopped cilantro, for serving

*I just used my ground ginger

** I had vanilla flavored on hand

*** This depends on how much kick you want in your food. I went for 2ish t.

**** Um....COMPLETELY forgot to put the cream in! Just now realizing this two days after making.

Recipe:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne pepper. Stir until combined.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken. Cover chicken with the remaining sauce.

3. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours OR high heat for 4.

4. In a mixing bowl, whisk together heavy cream and cornstarch. Pour mixture into slow cooker and gently stir.

5. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Rating: 4 of 5

Based on taste. If it were on just ease, then it would be a 5. I mean, seriously, how does it get better than a crock pot?? Okay, so considering I completely spaced the cream, I thought this dish was super delicious. I've gotta think that the cream might tone down the amount of "kick" this dish has. It taste just like authentic Tikka Masala (well, at least the one time I've had it. There are a lot of Indians in our neck of the woods). Just from past eating experiences, everything Indian always tastes better with pita bread, which I didn't have time to make, so this dish would have been even better! If you're new to Indian food, then this is a good starter dish. Also, I loved how it made our apartment smell! So many good spices in this one. Um....delicious.

Source: Cooking Classy, Slow Cooker Chicken Tikka Masala

Copycat: Dole Pineapple Whips

Ingredients:

2 20-oz. can Dole crushed pineapple

2 T. pineapple juice (from canned pineapple)

2 T. lemon juice

2 T. lime juice

1/3 c. sugar

1 1/2 c. heavy whipping cream, whipped

Recipe:

1. Drain pineapple and reserve 2 tablespoons of the juice; set aside.

2. Place pineapple, lemon and lime juice, pineapple juice, and sugar in a blender or food processor. Cover and blend until smooth.

3. Pour mixture into 2 1-quart freezer zipped bags. Lay flat in freezer.

4. Freeze 1 to 1 1/2 hours or until slushy.

5. Once pineapple mixture has reached desired consistency, whip the cream and then fold the whipped cream and pineapple mixture together.

6. Return to freezer until completely frozen, about 1 hour. Serve.

Rating: 3.5 of 5

This is close, but it's not it. And if you like your Dole whips just like they serve them, then you're going to be able to tell the difference. This is the ONE thing I would splurge on when Emily and I would go to DL with the kids during the week. I love this stuff and it has to be right. I feel like the pineapple taste isn't strong enough and the cream gives it the wrong texture. A little too slippery of an after taste. But, it is close. And it is easy to make. It's still good. And.... I still eat it for breakfast.

Source: PrudencePennywise.blogspot.com, Dole Pineapple Whips

Rosemary and Lemon Chicken

Ingredients:

2 chicken breasts, in bone without skin *

14 asparagus spears **

1 lemon, cut into 5 rinds

2 4-inch Rosemary springs

2 T. olive oil

3 T. butter

1/2 c. chicken or vegetable stock

salt and pepper

* I never had chicken in bone, so I just used 3 medium sized boneless, skinless chicken breasts

** I didn't have any asparagus on hand, so we just went without (SO sad. I love asparagus!)

Recipe: (it's kind of unclear so I added what I think should be done)

1. In a small pan, melt the butter in the boil with the rosemary and lemon. *

2. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. **

3. Turn a few times, to cook well on both sides.

4. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in. ***

5. After the chicken is cooked, remove from the pan onto a plate and cover with foil. Let it rest.

6. Cook the asparagus in the leftover sauce.

7. Serve.

* I poured the olive oil into a pie plate and added salt and pepper to it. I then rolled the chicken in it until it was completely covered in the oil, salt, and pepper.

** I added the chicken stock to the rosemary and lemons and stirred that all together. Then I added the chicken. I brought the whole things to a boil and then turned it down and let it simmer until the chicken was cooked through, about 25-30 minutes.

*** I took the chicken, rosemary, and lemons out, and then added about a 1/2 c. milk and 1 T. flour to the stock left in the pan until it boiled for a few minutes to make a thicker and slightly more creamy sauce to put on the chicken. If I had the asparagus, I would have done this after I had cooked the asparagus.

Rating: 3 of 5

This one is okay. Not great. I think it would be a lot better if you just juiced the lemon instead of slicing it into rinds. The rind-y taste was too strong for my liking. The sauce turned out great and was really good over rice. Easy recipe, short ingredients list, and almost so delicious. Next time.

Source: shopcookmake.blogspot.com, Rosemary and Lemon Chicken

Chicken Gyros

Ingredients:

For the tzatziki sauce: *

16 oz. plain yogurt

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 t. red wine vinegar

salt and pepper

squeeze of fresh lemon juice **

extra virgin olive oil

*I halved it.

** not sure exactly how much this means, so I did almost one whole lemon

For the chicken: (didn't halve this)

4 cloves garlic, smashed *

1 lemon, juice of

2 t. red wine vinegar

2 T. extra virgin olive oil

2 heaping T. plain yogurt

1 T dried oregano

salt and pepper

1 1/4 lbs. boneless, skinless chicken breasts, cubed **

*I just used minced garlic

** I used 3 chicken breasts

To assemble:

pita bread

fresh tomatoes, seeded and diced

red onion, thinly sliced

Recipe:

1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If using a Greek yogurt, then staining the yogurt like this is unnecessary.*

2. Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.

3. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

* I actually skipped this step and just took the yogurt from the top of the container. All the moisture was in a pool in the middle anyways.

5. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken peices to the bowl and mix well to coat.

6. Cover and refrigerate for about 1 hour.

7. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

8. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Rating: 4 of 5

I've only ever had Greek food, or more specifically gyros, a few times in my life. And I love it. The flavors seem so exotic, but a safe exotic. I thought the tzatziki sauce was right on (well, except for maybe there is just a tad bit too much red wine vinegar), the chicken was delicious, and the warm pitas were perfect. I left out the red onions, because I really don't care for raw onions. Ever. If I could find a recipe that replicates Daphne's lamb gyro exactly, then that would be amazing! Overall, a very good dish.

Source: Mel's Kitchen Cafe, Chicken Gyros

Fruit Salsa

Ingredients:

1 c. finely chopped strawberries

1/3 c. orange, peeled and finely chopped

2/3 c. kiwifruit, peeled and finely chopped

1/2 c. finely chopped fresh pineapple or one 8-oz can crushed pineapple, drained

1/4 c. green onion, thinly sliced

1/4 c. yellow or green sweet pepper, finely chopped

1 T. lime or lemon juice

1 fresh jalapeno chile pepper, seeded and chopped, optional

1 recipe Cinnamon Tortilla Crisps

Recipe:

1. In a bowl combine strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper.

2. Cover and chill for 6-24 hours. If you're going to chill for longer than 6 hours, then stir in the strawberries just before serving.

3. Serve with Cinnamon Tortilla Crisps.

Rating: 4 of 5

Well, LaDon did not think this was going to be good at all. But, surprise! It actually was. The green onion is pretty strong among all the fruit, but it off-sets everything well. Also, the sweet pepper is noticeable but is good with the kiwi and strawberry. I will definitely make this again at some point.

Source: Better Homes and Gardens Cook Book, pg. 65

Royal Icing

Ingredients:

3 3/4 c. powdered sugar, sifted in lumpy

1 to 2 large egg whites, or substitute 4 t. packaged egg whites and 1/4 c. water

1 t. almond extract, vanilla, or lemon juice

Recipe:

1. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thing enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, etc., if necessary.

Rating: 4 of 5

I didn't taste it. Raw eggs...not my thing. Maybe it's not supposed to be eaten. I don't know. But, it is fantastic glue! Used it with our gingerbread Nativity stable. Holds together really well.

Source: Foodnetwork.com, Royal Icing

Almond-Lemon Poppy Seed Tea Cake

Ingredients:

Cake:

3/4 c. pastry or cake flour, measured then sifted

1/2 t. baking powder

1/8 t. salt

5 large eggs

1 t. vanilla extract

3/4 c. almond paste, at room temperature

1 c. sugar

1 c. unsalted butter, cut into 1 T. pieces, at room temperature

1 t. lemon zest, grated

1 t. orange zest, grated

1 1/2 T. poppy seeds

Citrus Glaze:

3 T. lemon juice, freshly squeezed

3 T. orange juice, freshly squeezed

3/4 c. sugar

Topping:

confectioners’ sugar

Recipe:

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly butter and flour an 8 1/2-inch tube pan, 9-by-5-inch loaf pan, or 9-by-4-inch Pullman loaf pan, knocking out the excess flour.

2. To make the cake, sift together the flour, baking powder, and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won’t break up as well.

3. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for another 30 seconds. Add the citrus zests and poppy seeds and mix in on the lowest speed. Finally, add the flour mixture in 2 batches, mixing on the lowest speed after each addition until incorporated. Scrape down the sides of the bowl one last time, and then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

4. Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 60 minutes (internal temperature should register 190 degrees). Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.

5. To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and invert the cake onto the rack. If the cake does not want to release from the pan, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don’t attempt to move it.

6. When the cake is cool, dust top of cake with confectioners’ sugar and transfer it to a serving plate, using a large metal spatula or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well wrapped, for 1 week in the refrigerator.

Rating: 4 of 5

I thought this bread was divine. The lemon taste was not overpowering. The perfect amount I think. I love poppy seeds and think a lemon poppy bread is definitely the way to go!

Source: Lauren Hastings, from Tartine

Banana Bread

Ingredients:

1/2 c. butter

1 c. of sugar

2 eggs

1 c. mashed bananas

1/4 c. of milk

1 t. of lemon juice

2 c. flour

1 1/2 t. of baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. chopped nuts (optional)

Recipe:

1. Cream butter and sugar together. Add eggs and beat. Add bananas, milk and lemon juice.

2. Sift dry ingredients and add to banana mixture (including nuts if you add them).

3. Bake in a well greased loaf pan (8x4x3 - I use whatever I have on hand and adjust time accordingly) for 1 hour at 350.

Rating: TBD

I didn't get to try Cassie's bread. I ate so much for dinner that I didn't have much room at quick bread night.

Source: Cassie Hansen

Greek Cherry Tomato Salad

Ingredients:

24-oz cherry tomatoes, halved

1 ½ cucumbers, cut into ½ inch cubes

20 large kalamata olives, halved

½ medium red onion, chopped

2 T. fresh parsley, chopped

¼ t. salt

¼ t. sugar

10 oz. feta, cut into ½ inch cubes

½ c. extra-virgin olive oil

½ c. fresh lemon juice

1 T. oregano, chopped

Recipe:

1. Toss cherry tomatoes, cucumbers, olives, red onion, parlsey, salt and sugar in a bowl and set aside.

2. Whisk together olive oil, lemon juice and oregano.

3. Cover and chill vegetables and dressing separately until ready to serve.

4. Just before serving, drain vegetables and add feta.

5. Pour dressing over the top and add salt and pepper as needed. Serve immediately.

Rating: TBD

I missed this one too and I'm not sure how. I'm anxious to try this one! It sounds like the perfect summer salad!

Source: Laura Hauley

Bruschetta Lentil Salad

Ingredients:

1 box steamed Trader Joe's Lentil Beans (in the produce section)

1 jar Trader Joe's Bruschetta

1 T. cilantro (or parsley)

1 T. Olive Oil

1 whole lime, squeezed (or lemon)

The lemon and parsley go well together, and the cilantro and lime go well together (my fav).

Recipe:

1. Mix above ingredients in bowl, serve and enjoy!

Rating: TBD

I gotta think I'll like this one. Cilantro and lime!

Source: Shannon Booher

Creamy Caesar Salad

Ingredients:

2 oil-packed anchovy fillets

1/4 c. whole milk

1 garlic clove , crushed and peeled

2 T. champagne vinegar

1 t. Dijon mustard

1 c. mayonnaise

2 T. buttermilk

1/2 t. fresh lemon juice

Kosher salt

freshly ground black pepper

Recipe:

1. Put the anchovies in a small bowl and pour the milk over them. Soak the anchovies for 30 minutes. (Soaking will give them a sweeter flavor.)

2. Drain the anchovies. Chop coarsely and transfer to a small food processor. Add the garlic, vinegar, and mustard and puree. Transfer to a bowl and fold in the mayonnaise and buttermilk. Season with the lemon juice and salt and pepper to taste. Refrigerate in a covered container for up to 1 week.

Rating: 4 of 5

Of course, I love Caesar salad. It is one of my favorites and this recipe really nailed it! It's really good.

Source: Lauren Hastings, from Ad Hoc

Santa Rosa Valley Salad

Ingredients:

Salad:

1 box Uncle Ben's Wild/Long Grain Rice, cooked

juice of 1 Lemon

3 chicken breasts, cooked and shredded or chopped

4 green onions, sliced

1 red bell pepper, chopped

3 oz snap or snow peas

1 avocado

1/2 cup pecans (opt)

lettuce for garnish

Dressing:

2 cloves garlic

1 T. dijon mustard

1/2 t. salt

1/4 t. sugar

1/4 t. pepper

1/2 c. rice vinegar

1/3 c. olive oil

Recipe:

1. Mix the salad ingredients together and set aside.

2. Mix together the dressing ingredients.

3. Place lettuce leaves on a plate and pile salad mixture on top.

4. Pour the dressing on top of the salad or mix it in.

Rating: TBD

Once again, this was one I missed at salad night. It looked very delicious though!

Source: Sariah Tolley

Parmesan Crusted Pork Chops

Ingredients:

2 large eggs

1 c. dried Italian-style bread crumbs

3/4 c. freshly grated Parmesan cheese

4 (1/2 to 3/4 inch thick) center-cut pork loin chops

salt and freshly ground black pepper

6 T. olive oil

lemon wedges, for serving

Recipe:

1. Whisk the eggs in a pie plate to blend.

2. Place the bread crumbs in another pie plate.

3. Place the cheese in a third pie plate.

4. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere.

5. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

6. Heat 3 T. of oil in a very large skillet over medium heat. Add pork chops, in batching if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

7. Transfer the chops to plates and serve with lemon wedges.

Rating: 3.5 of 5

This recipe really wasn't bad, the meat was just really dry. LaDon liked it more than I did, but I am really critical of some of the new recipes that I cook. I did like the crispiness of the outsides of the pork. I actually threw the pork into the oven for a little bit to make sure the inside was done (I am a WAY paranoid cook when it come to meat). I think if I hadn't put the pork in the oven then it wouldn't have been as dry which means it would have been awesome. I will try this recipe again.

Source: Foodnetwork.com, Parmesan Crusted Pork Chops

Garlic Chicken with Artichokes

No picture! Sorry!

Ingredients:

12 cloves garlic, minced

1/2 c. chopped onion

1 T. olive oil or cooking oil

1 8-9 oz. package frozen artichoke hearts

1 red sweet pepper, cut into strips

1/2 c. chicken broth

1 T. quick-cooking tapioca

2 t. dried rosemary, crushed

1 t. finely shredded lemon peel

1/2 t. black pepper

1 1/2 lb. skinless, boneless chicken breast halves or thighs

4 c. hot cooked brown rice

Recipe:

1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 4-qt crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6-7 hours or 3-3.5 hours on high. Serve with rice.

Rating: 3 of 5

This isn't a terrible recipe at all. I liked it, but I felt there was a certain something missing. Like....it needed more spice or something. Somewhat of a bland dish. Super easy though. I love crockpot meals. This recipe does make the chicken super tender, so I ended up kind of shredding it as a pulled in out of the crockpot. I would probably make this again.

Source: Better Homes and Gardens, p. 239