JayGee Profile - Allrecipes.com (14286641)

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Member Since: Jul. 2012
Cooking Level: Expert
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Recipe Reviews 3 reviews
Slow Cooked Chipotle Chicken
I made this chicken recipe last night and it was absolutely delicious. First of all to get it out of the way: The recipe calls for 2 individual peppers - not 2 cans of peppers. I love chipotles, so I used 3 whole peppers along with a little extra adobo sauce and the spiciness was on point. I subbed non fat greek yogurt for the sour cream, and next time I think I will also substitute low fat cream cheese instead of full fat. I was able to throw this all in the crock pot during my lunch break and cooked it on low for 5.5 hours. So yummy and easy. I definitely think you can add whatever you want to the chicken, I know I will be adding some roasted corn when I have it over cauliflower rice next time... along with cilantro. Gotta have some of that in there.

6 users found this review helpful
Reviewed On: Aug. 26, 2014
Mrs. Sigg's Snickerdoodles
Perfect snickerdoodles! I am giving the recipe a 4, however, because I believe the reason some others cookies aren't coming out is because of the way the recipe is written. This is exactly how I prepared them: As I do with most cookie recipes, I made the dough ahead of time. Covered with plastic and put in the fridge until I was ready to roll/bake. 1. Combine flour, cream of tartar, baking soda (fresh, not older than a month or two!) and salt in a small bowl and set aside. 2. In a large bowl, cream together butter, shortening and sugar by hand for 3 - 4 minutes. Add eggs, one at a time until incorporated. Add vanilla. Slowly incorporate the dry ingredients just until mixed. Used a small ice cream scoop for perfectly portioned cookies. I baked as the recipe stated, 8 minutes (exactly!) on parchment paper lined baking sheet at 400

2 users found this review helpful
Reviewed On: May 23, 2013
Baked Asian-Style Honey Chicken
Great starting recipe. I recommend you feel free to add more/other flavors you enjoy. As others have noted, I at least double the sauce. I try to cook light, so I use low sodium soy sauce and boneless skinless chicken breasts. I also add a tablespoon of spicy mustard and crushed red pepper for heat. After making the recipe a couple times, I decided on cooking the breasts in the oven on a sheet pan instead of casserole dish. I throw the extra marinade in a sauce pan to reduce and drizzle over the chicken when its done. I have also used this as a stir fry marinade/sauce on the stove top and it works great. I use the leftovers in a salad with ginger dressing... so great!

2 users found this review helpful
Reviewed On: Jul. 16, 2012

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