Rotisserie Chicken Makeover, Part 3

Rotisserie Chicken Makeovers | Rotisserie Chicken, Heriloom Tomato and Feta Salad

Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and  fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.

Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.

Click here for the recipe for Rotisserie Chicken, Heirloom Tomato and Feta Salad.


Rotiserie Chicken Makeover

Check out the other recipes in the Rotisserie Chicken Makeover

Rotisserie Chicken Salad with Roasted Asparagus, Red Pepper and Cucumbers

Pesto Chicken Lasagna Roll-ups

Rotisserie Chicken Makeover, Part 2

Pesto Chicken Lasagna Roll-ups

Recipe 2 in my series Rotisserie Chicken Makeovers is one of my favorites. It is so simple to make, can be made ahead, and is absolutely mouthwatering!

Pesto Chicken Lasagna Roll-ups need just 5 ingredients and a few minutes of prep time to become a fabulous meal! Let the kids help out by rolling up the filled lasagna noodles. They’ll have fun and so will you.

Click here for the recipe for Pesto Chicken Lasagna Roll-ups.


Pesto Chicken Lasagna Roll-ups

If you haven’t already, check out the first recipe in the series Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber.


Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Rotiserie Chicken Makeover

Gumbo Step-by-Step Tutorial


Gumbo is not just a dish to serve for Sunday dinner, or to guests on special occasions. Gumbo is a tradition. Gumbo recipes are passed generation to generation in families from Louisiana. Just as Kentucky has its Burgoo and Georgia its Brunswick stew, gumbo is all about the melting pot that is Louisiana.

On the website of the Southern Foodways Alliance, a group which documents, studies, and celebrates the diverse food cultures of the changing American South, is an in depth study of the origins of gumbo.

 Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.


Gumbo was always an experience I looked forward to as a child. It was an experience just because of the number of steps and ingredients needed to properly make gumbo. And it had better have been made properly, or my grandmother Thelma, from Shreveport, LA would let my mother know what was wrong.

As a child I was able to help with the preparation somewhat. I remember helping my mother cut the okra (and getting all slimy from it) and vegetables for the trinity, measuring the rice to serve along with the gumbo. The house would smell so wonderful as the gumbo was cooked. The roux, chicken, shrimp, sausage, crab legs and file powder made a magical aromatic cloud so thick you could almost taste it.

My mother and grandmother are both gone now, and I haven’t found a written recipe for their gumbo yet. But I was able to re-create it from my memories, with a few minor changes. I don’t always add okra to my gumbo, although it is used not only as a flavor enhancer but also as a thickener for the gumbo. I am still traumatized by all that slime I had to endure as a child, so I usually forgo the okra.

Although gumbo is a labor-intensive dish, it is worth the effort.



Prep: 30 minutes

Cook time: 1 1/2 hours

Makes 12 cups


  • 1 cup rendered bacon fat
  • 1 cup all purpose flour
  • 1/2 large onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 celery stalks, diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 pound boneless skinless chicken thighs, cut into 1 inch chunks
  • 64 ounces chicken broth
  • 1 package (15 oz) smoked sausage, sliced on the diagonal
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon gumbo file powder


Slow Cooker Roast Chicken with Potatoes


Slow Cooker Roast Chicken with Potatoes | Black Girl Chef's Whites


She’s not the most beautiful chick(en), but she is succulent. Her skin is not bronzed like her oven roasted sisters, but she is so tender and juicy.  Slow Cooker Roast Chicken is a bit of an oxymoron, as slow cooing and roasting are very different methods of cooking.  It may be contradictory, but it works.

The best thing about a roasted chicken is the crispy  spiced skin, which is hard to achieve in a slow cooker.  But not impossible. Because of the small amount of liquid and cooking the chicken on top of the aromatic vegetables, the skin does brown and crisp slightly.  Slightly.

The chicken is so moist and tender when cooked slowly, the potatoes flavorful from being braised in a mixture of white wine and chicken drippings.  Who needs crisp skin?

This recipe calls for seasoned salt, which I always like to have on hand for  seasoning almost everything. Make up a batch and keep it in an airtight container for an easy go-to spice blend which works for meat, fish, poultry and vegetables.


Slow Cooker Roast Chicken with Potatoes | Black Girl Chef's Whites

Seasoned Salt
Prep time
Total time
  • 3 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  1. In a small bowl combine all the spices.
  2. Keep in an airtight container.

Slow Cooker Roast Chicken with Potatoes
Prep time
Cook time
Total time
Serves: 4 servings
  • 3 pound chicken
  • 1 tablespoon seasoned salt
  • 1 pound fingerling potatoes
  • ½ red onion, thinly sliced
  • ½ cup dry white wine
  1. Pat the chicken dry with a paper towel.
  2. Rub the seasoned salt all over the chicken.
  3. Place the potatoes, onions and wine into a large slow cooker.
  4. Put the chicken on top of the vegetables.
  5. Set the slow cooker to low, cook the chicken for 7 hours.



Slow Cooker Thai Green Curry

Slow Cooker Thai Green Curry | Black Girl Chef's Whites

This is a big bowl of comfort. There are few things better than a stew of some sort, dense with vegetables and meat, warming you from the inside out.

Although stews are considered winter fare, I enjoy them year round. Especially when made in the slow cooker, because it does not make my kitchen hot and steamy in the summer.

Usually I develop all the recipes you see on this blog. Today’s recipe, while not a straight out copy, is more than influenced by this Pressure Cooker Thai Green Curry I found on

I used a container of Ironman Spinach Beet Salad that I received a sample of from Cut ‘N Clean Greens. You can use almost any type of dark leafy green in this stew, from spinach to kale.

The flavors meld so beautifully in this curry, the sweet squash, bitter greens and eggplant, creamy coconut milk infused broth. The chicken so tender it melts in your mouth.

A big bowl of comfort.


Slow Cooker Thai Green Curry | Black Girl Chef's Whites