I have a chicken tortilla soup recipe that I’m totally in love with, so I was excited to try another similar soup. However, this one just fell flat. The beans are a nice addition, but there just isn’t enough taste to make it worthwhile. I’ve spiced up the tortilla soup by using taco seasoning instead of the multitude of spices listed, so that might be an option for this one. Also adding some Papalote salsa to my bowl made it more palatable. I’m not a spicy food lover, but it need a little SOMETHING to make it more than just beans and chicken in broth.
The results of this recipe are not attractive. The recipe calls for the chicken to be shredded, which takes a long time. I also missed that this should be served over pasta, so it looks even worse, just sitting on the plate. I think it could totally work without shredding the chicken, which would make it visually more appealing. The flavors are on point, however, and I will definitely be adding this to my rotation.
While my parents were visiting last month, my mom had the idea that we could make a few recipes over the weekend. That way, if they didn’t turn out, I had more people to eat it and wouldn’t have to suffer through a week of not great dinners.
The first one I tried was this crock pot chicken teriyaki. I love teriyaki ANYTHING and the photo looked delicious. My mom took the task of cubing the chicken, which is probably the most pain in the ass part of a lot of these recipes.
It smelled great when we served it, but it was WAY runnier than the photo on Pinterest. The taste of teriyaki wasn’t quite as strong as I would have liked, but the “optional” ingredients definitely weren’t necessary, so it was nice to have a simple ingredient list. I’m not a rice person, so I served it over mashed potatoes, which worked well to soak up the sauce.
It was a nice dinner, but I’ll keep looking for a teriyaki recipe that I enjoy more.
I’m using my flight to catch up on all my 35-for-35 posts. It’s so easy to get behind – I guess one of my resolutions should have been to write more!
I got this recipe from one of the crock pot cook books that my mom gave me for Christmas last year. It’s pretty simple with only about 4 ingredients. I’d done a simple one with chicken broth instead of cream of chicken soup and this really makes all the difference. The addition of the cream of chicken soup keeps the flavor in the finished product that the broth just didn’t have.
I do hate that cream of chicken soup, even the healthy version, has so much sodium! I’m sure I could probably make my own, but c’mon, I’m not gonna do that.
This is a nice, easy recipe that’s more hit than miss, so I’ll add it to the rotation for dinner.
I had very high hopes for this recipe, since I can no longer eat at Chik-Fil-A (for moral reasons), but miss their nuggets VERY much. I was intrigued by the recipe‘s call for pickle juice in the marinade and my mom was game enough to buy a jar of dill pickles just for the juice.
The recipe recommends marinating the chicken in the mixture for 2 – 4 hours, but trying to complete two recipes in one evening, we didn’t have time to leave it for 4 hours. Coating the chicken with the breading mixture was my favorite part because it’s just fun to shake stuff in a ziploc bag!
I’ve never fried anything before (have I mentioned that I’m generally afraid of my kitchen?), so I was a bit apprehensive about throwing these bites on my mom’s skillet and letting them sizzle in oil. It was also RIDICULOUS trying to flip each little chicken over to fry on the other side. But I managed to accomplish this without burning myself or the chicken, so I’m counting it as a win.
The final result was tastier than the pretzel chicken bites, but I didn’t really think they tasted like Chik-Fil-A. Perhaps marinating it longer would help and we used vegetable oil instead of peanut oil, which may also have contributed to the difference in taste. I’d definitely eat this recipe again, but only if someone else wants to do the frying!