pin it, do it – crock pot beer chicken (fail) and an arugula fig salad save

If you’re a subscriber – THANK YOU and I’M SORRY!   I’ve changed the name of my blog in the last few weeks and I know that’s always annoying if you get email notifications.  I’ve been dealing with issues with WordPress and had to make more changes early this morning, sorry for all the updates!

I’m loving my Crock Pot so far.   I’ve made so many delicious dinners that I keep meaning to post.   Pot Roasts, Ribs, and I’d had high hopes for Crock Pot Beer Chicken.  I mean hello, BEER + CHICKEN = AMAZING…nope.

I found this recipe on Pinterest and was inclined to give it a try because 80% of the commenters said it was the most amazing chicken ever created.  How could I deny myself the most amazing chicken ever?   The recipe is simple.  Chicken, seasoning, beer, cook.   I threw it all together in the morning and fantasized about juicy perfect chicken all day.   When I got home all I had was a greasy crock pot full of dry flavorless chicken.     I was so disappointed.   I’m not sure what I did wrong, I didn’t let it cook too long, I followed the recipe exactly.

There is a bright side though.  I was still hungry and because I had had a few bites of flavorless greasy chicken all I wanted were some greens.   I decided to throw together an Arugula salad with goat cheese, figs and a Maple Balsamic Vinagrette.

Salad Ingredients/Directions (sorry for weird measurements in salad, winged it, do what works for you)

2c Arugula

2tbsp Goat cheese crumbles

Fresh Figs (4  sliced)

1 slice Applewood Smoked Bacon (crumbled)

Mix all items together in bowl, set aside (makes 2 salads)

Maple Balsamic Vinagrette Ingredients/Directions

1/2c Balsamic Vinegar

1/4c Maple Syrup

1c EVOO

Mix together.   Pour over Salad

DEVOUR!

So if your Crock Pot Pinterest experiment doesn’t work out, just go for this arugula salad, you won’t be disappointed!

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Comments

  1. So no judgement here, but it looks like in this recipe (as well as the fancy pizza) that you are using dried Kadota figs instead of fresh ones. Which is perfectly understandable given our upstate locale. But it may be something to note, if indeed I am right.

    If I’m wrong, I’m curious about what kind of fresh figs you are using, because I’ve never seen any quite like them.

    Cheers! And keep on cooking!

    • it could very well be, I know they were picked up from Pellegrino’s, but I wasn’t the shopper. I’ll have to stop in and compare them to see what they are, I’m guessing you’re spot on and they’re dried Kadota figs.

      • For what it’s worth, I noticed that Trader Joe’s had a bunch of fresh figs at the end of the summer season this year. They are quite different and something to seek out when available. Happy shopping.

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