Chipotle Crock Pot Shredded Chicken is a delicious flavorful chicken that is cooked on low in the crockpot while soaking up the flavors of chipotle peppers, cilantro and garlic. Use this chicken for tacos, in soups, between a bun or even in a quesadilla! The options are endless!Chipotle Crock Pot Shredded Chicken -a delicious chicken cooked in the crockpot while soaking up the flavors of chipotle peppers, cilantro and garlic.|wordslikehoneycomb.com

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Monterey Jack Tomato Poppers are the perfect quick 'n easy appetizer or snack with refreshing butter lettuce, bright heirloom tomatoes and creamy sharp cheese.  Dip in Spicy Avocado Sauce for a flavor bomb in your mouth!

Monterey Jack Tomato Poppers are the perfect quick 'n easy appetizer or snack with refreshing butter lettuce, bright heirloom tomatoes and creamy sharp cheese. Dip in Spicy Avocado Sauce for a flavor bomb in your mouth! |wordslikehoneycomb.com

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Fajita Steak Bowls are the bowl form of all your favorite fajita ingredients with a zesty light sauce to drizzle on top and veggies to keep things healthy!

Fajita Steak Bowls- a simple recipe with the traditional flavors of fajita with additional vegetables and a spicy sauce twist! Delicious flavors and all natural whole food healthy <3 | http://www.wordslikehoneycomb.com

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Chipotle Cheese Sauce It's FRIIIIIIIIIDAY!

I'll be honest.  I didn't know if I would make it this week...but alas we are HERE and the weekend is upon us!

I did something bad the other day that became good...VERY good.

I was in the kitchen starved and alone with cheese.

This is the bad part.  And good part.

Because that liquid gold pictured above happened, which is AMAZING.  But then I wanted to try Chipotle Cheese Sauce on all things in sight. 0_0

I now know that Chipotle Cheese Sauce is great on nachos, burritos, tacos, chips...as  dip, roasted potatoes, on chips WITH guacamole...

I will just pretend the list ends there and let you explore more options on your own before I dive into yet another batch of this sauce and decide to make it soup.

Chipotle Cheese Sauce

(Note to self, explore options of Chipotle cheese sauce...soup.)

But hey, if we are all honest with ourselves there really is nothing bad that could involve cheese.  Because now we all have this gorgeous sauce that we can try on e-v-e-r-y-t-h-i-n-g and life is good.   And it's Friday...so there is that.

Just let this cheesy sauce with its smokey chipotle vibes and cilantro packed flavors coat ALL your meals this weekend and you will be one VERY happy camper.

Well, maybe not on your Saturday morning pancakes...but hey, after my first encounter with this sauce...I can make no judgements.

Knock your socks off.

Friday + Chipotle Cheese Sauce = win.

Chipotle Cheese Sauce + ________________ ---> mouth.

Chipotle Cheese Sauce

Yep.  It's gonna be a great weekend, folks.

Give yourself the gift of a creamy spicy cheesy covered weekend and make this sauce now.

Ten minutes ago would have been better, actually, because then you could be eating its gloriousness while reading.

Maybe next time 😉

HAPPY FRY-DAY w/ Chipotle Cheese Sauce!

*Ahem*

 What do you think this sauce would be good with?


If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see!  It's my favorite to see your creations! 💕
Chipotle Cheese Sauce
 
Author:
Recipe type: Sauce
Serves: 1.3 cups
Ingredients
  • 2 tbsp. butter
  • 3 tbsp. flour
  • 4 cloves garlic (minced)
  • 2 cups milk (I used unsweetened almond milk)
  • 1 chipotle pepper (in adobo sauce)
  • ½ cup chopped cilantro
  • ¾ cup Extra sharp cheddar (or any stronger variety cheese you like)
  • Salt + Pepper (to taste)
  • ½ tsp garlic salt
Instructions
  1. Add butter to a sauce pan over a medium heat until melted.
  2. Add minced garlic as well as flour and whisk until butter crumbles appear.
  3. While whisking, slowly add milk until completely incorporated.
  4. Add chopped chipotle pepper, cilantro and seasonings. Allow to simmer about 1-2 minutes until thick and bubbling and then remove from heat.
  5. Stir in cheese and transfer to blender or food processor and pulse until blended.
  6. Serve over, in or under everything.
Notes
We like our cheese sauce pretty thick, but if you want a thinner sauce, just add more milk until desired consistency is reached.

After cooling, the sauce will thicken and may need to be heated in the microwave for about 5-10 seconds to be sauce-like again.

 

 

 

2

Creamy Summer Veggie Skillet

Yes. I know. It is becoming quite apparent that I LOVE color.

But who doesn't?! And with summer coming to a close (already?!) I felt it was my food blogging duty to my food loving friends to provide you with as much summer in a bowl as possible!

Creamy Summer Veggie Skillet

Also, before I give summer all the credit I am addicted obsessed efficiently using my Spiralizer on everything possible in my refrigerator.

True story.

I was genuinely saddened the other day when I had no veggies or fruits left that to spiralize that weren't already stringy and curly.   Yes...not the worst problem to have, because then I got to USE those curly cuties and drown them in sauce and roasted chickpeas.

Creamy Summer Veggie Skillet

Not complaining about that one...

And while we are talking about veggies, can I just say, this chicken loving gal is kinda loving the no meat meals? No worries guys...the cows, chickens and definitely pigs, aren't safe by any means.

Just embracing the idea that I can be satisfied with plant life goodness on occasion!

Creamy Summer Veggie Skillet

Especially when it's coated in smoked Gouda cream sauce.  Yes. That pretty much MAKES this meal.

One can never go wrong when there is creamy sauce involved.
Even more so when it takes less than 5 minutes to create this dreamy friend to veggies.

And Garlic.

Garlic is always welcomed in any dish of mine.  If you are in denial about the end of summer as well, this dish is destined for your table.

Creamy Summer Veggie Skillet

If you don't have a Spiralizer yet (yes, yet. Because you need one in your life asap) this dish would be just as tasty with saute veggies. Just as tasty...but not as fun. I have to be real with you guys.

Oh zoodles. You make me smile. To many a moments have been spent springing your noodle like self up and down like a slinky.

And squash + noodleness...err...squoodles??

Creamy Summer Veggie Skillet

We'll work on that...

In the mean time, get this on your plate before summer leaves us!!!

Creamy Summer Veggie Skillet

Ahh...

But fall...i have many fond food feelings of you too.

Another day, y'all another day.

What is your favorite food season?


 

5.0 from 1 reviews
Creamy Summer Veggie Skillet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 zucchini
  • 1 squash
  • 1 pint grape tomatoes
  • ½ red onion
  • 1 can chickpeas (drained)
Instructions
  1. Drain can of chickpeas, drizzle with olive oil and add salt and pepper.
  2. Add to a 400 degree oven and roast for 20-25 minutes until golden brown.
  3. Spiralize zucchini, squash and onion and set aside.
  4. BeginCreamy Gouda Sauce -recipe below-
  5. Place skillet back over heat and add all remaining veggies.
  6. Stir and allow to 'noodles' to soften slightly.
  7. Serve immediately.

5.0 from 1 reviews
Creamy Gouda Sauce
 
Author:
Recipe type: Sauce
Ingredients
  • 3-4 basil leaves
  • 4 cloves garlic
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 4 tbsp. flour
  • 1½ cups almond milk
  • ½ cup chicken broth
  • ½ tsp. garlic salt
  • ¾ cup smoked Gouda
Instructions
  1. Add oil and butter to skillet.
  2. Once melted, add garlic and flour.
  3. Whisk until flour is combined and crumbs form.
  4. Add milk slowly, whisking constantly until thick sauce forms.
  5. Add chicken broth slowly until incorporated and remove from heat.
  6. Add chopped basil and cheese and stir completely.

Whipped Cilantro & Feta DipHey Y'all! Well isn't that a southern greeting for you...

As promised, I have a quick dip for you to utilize that remaining Cilantro sauce in your fridge from Friday's Salmon. Unless, of course, you loved it so much that you used it for your second batch of Crispy Baked Salmon w/ herb sauce this weekend. In that case, no judgements here, and you can put this recipe in your back pocket for the next time around 😉

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Crispy Baked Salmon w/ Herb Sauce

Fish scares me.

I mean…not Nemo…I LOVE him.

But the not cute fish who have no relation to Nemo and can be found in your local grocery store in plastic wrap.

You see, we didn’t really grow up eating fish regularly. The occasional fried tilapia was as adventurous as we got and even that felt sophisticated for me. HA. When I began cooking I stuck to chicken and beef. You know the things that changed colors when they were cooked properly. I knew what to expect with beef and chicken. It didn’t try to trick me or be complicated.

FISH on the other hand…that white Cod that “becomes flakey” when it is cooked but has practically no color change at all. Haddock, same thing…yes, it turns white but hello…kinda white when it is raw too 8-|. Well, Salmon, it is pink. And guess what color it turns? …PINK. To be truthful, it does get lighter, but still.

After being set in my ways for quite a while, I was reading a book about healthy foods and their nutrients when I arrived at the page titled ‘Salmon.’ I gave the pinkish fish a chance and read the nutrition facts. You guys…salmon is like…SERIOUSLY good for you. We are talking Omega-3 fats, cancer-fighting and almost 20 grams of protein in about 3 ½ ounces! I know this is probably no news flash to the rest of the world, but it gave me the ambition to give salmon another try! My salmon adventures eventually produced: Crispy Baked Salmon w/ Herb Sauce.

...continue reading "Crispy Baked Salmon w/ Herb Sauce"