30 Clove Garlic Chicken

When I told Scott I was making a 30 clove garlic chicken he was very scared. It's a LOT of garlic! I have to tell you, peeling that much garlic was one of the worst things I have ever done. I think I almost prefer peeling potatoes, and I hate peeling potatoes! Next time I make this, I want to try this way of peeling garlic. We'll see if it works!

As standard with slow cooker chicken recipes, the chicken ended up very tender! The garlic seemed to caramelize and create this just amazing flavor. And make sure you eat some of the cloves too (trust me)! This can be made with anywhere between 20-40 cloves of garlic, whatever you have on hand (it's a great pantry meal). I might try this next time with a whole chicken!

30 Clove Garlic Chicken-adapted from Make it Fast, Cook it Slow by Stephanie O'Dea
Total Time:  6 Hours
Serves 6

• 1 large onion, diced
• 3 to 4 pounds of chicken
• 1 tablespoon canola oil
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon pepper
• 20 to 40 garlic cloves, peeled, but in tact 

Spray the inside of a 6-quart slow cooker with cooking spray. Place onion on the bottom of the stoneware, with chicken on top. Sprinkle the chicken with the remainder of ingredients. Cook on low for 6-8 hours, or until chicken is cooked through and tender.

Benedictine Dip

My friend Katie makes the best cucumber dip. I haven't tried making it myself, but it is just so good. As I was making this recipe, I was thinking, "I wonder if this will taste like Katie's?" It totally did, although, it was different (and I think even a little better). The cayenne brings just enough extra heat that is cooled down by the cucumber pieces! It is also very easy to make. I always serve this type of dip with Wheat Thins, but you could use whatever recipe you choose!

Benedictine Dip-adapted from Fresh Home Magazine
Total Time: 5 Minutes
Serves 8

• 8 ounces cream cheese, softened
• 4 ounces goat cheese, crumbled
• 1 tablespoon parsley
• 1 tablespoon mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 3/4 cup cucumber, peeled and finely chopped
• 1/4 cup green onion, finely chopped
• Box of wheat thins, or other crackers

In a small bowl, mix all ingredients except cucumber, green onion and crackers until smooth. Stir in cucumber and onion. Chill and serve with crackers.

Pad Thai Chicken Salad

Thanks to this recipe, I think my new favorite is adding some noodles to a salad. I just gives it some extra oompf! The flavors of this were great and it was overall pretty easy to make.

Pad Thai Chicken Salad-adapted from Good Housekeeping
Total Time: 35 Minutes
Serves 6

• 7 ounces vermicelli rice noodles
• 1 pound chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon cider vinegar
• 1/8 teaspoon salt
• 2 cup mixed greens
• 1 green onion, diced
• 1 cups shredded carrots
• 5 radishes, sliced into half-moons
• 1/3 cup chopped roasted salted peanuts

Cook noodles according to package directions, then drain and rinse with cold water.

Season chicken with salt and pepper. Cook, over medium heat, in a large skillet, about 6 minutes, or until center is no longer pink. Let cool, then dice into bite size pieces

Meanwhile, in a small bowl, whisk together lime juice, fish sauce, brown sugar, canola oil, cider vinegar and salt. In a large bowl, combine all cooked ingredients and veggies. Then toss to coat with dressing.

Try Again: Cheesy Bacon Potatoes

So this recipe did not go well. I didn't give myself enough time to do it as the recipe stated. So this is more of a try-again recipe. We ended up throwing the potatoes in the oven to finish cooking. The cheese got a little over cooked, but the flavors were definitely there! If any of you try this, let me know how it goes!

Cheesy Bacon Potatoes-adapated from Stock Piling Moms
Total Time: 4 Hours
Serves 6

• 1/4 pound bacon, cut into 1-inch pieces
• 1 green onion, diced
• 6-8 red potatoes, quartered
• 8 ounces cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter

Cook bacon over medium heat in a skillet until crispy. Meanwhile, line a 5-quart slow cooker with tin foil, having enough to cover the potatoes with once placed inside. Place half of the bacon, onion, potatoes and cheese in the bottom of the slow cooker. Season with half salt and pepper, and dot with 2 tablespoons butter. Repeat with remaining ingredients. Cover potatoes fully with foil to keep in steam. Cook on low for 4-6 hours or until potatoes are tender.

Greek Pasta Salad

Greek pasta salad i just one of those things. Just awesomely delicious. This recipe was simple and I loved the vinaigrette!

Greek Pasta Salad-adapted from Daydream Kitchen
Total Time 30 Minutes
Serves 6

Pasta Salad

• 6 ounces pasta of choice
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, sliced
• 1 cup cucumber, diced
• 1/2 cup red onion, diced
• 4 ounces feta cheese, crumbled

Dressing

• 1 teaspoon ground mustard
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon basil

Cook pasta according to package directions. Drain and cool. Place in a large bowl and stir in additional pasta salad ingredients.

Meanwhile, whisk together all dressing ingredients. Pour over pasta salad ingredients and toss to coat.