I baked the chicken in the oven instead of on the stove top at the same time I sauted the onions and fennel. I think I may have overcooked the onion and fennel mixture, because the onions were extremely pink and the fennel tasted strange. Perhaps it was just an odd side effect from the lemon juice? Which I did not measure, I just squeezed some lemon juice on top. I also didn't measure any of the seasonings. I probably should have because... I mean look at the picture. Way too much seasoning.
I also didn't really know how to cut a fennel. If you click on the recipe button and compare their picture to mine... I don't think I did it right. Oh well.
The bacon was delicious. How can you go wrong with bacon? I also loved having the capers on top of the chicken. If I made this again, I would forgo the fennel and onions and just make some chicken with bacon bits and capers on top. The cayenne pepper gave it a kick and overall it wasn't terrible. Thumbs to the side (thumbs down for me being an awful recipe follower though... I was in a hurry that night).
I just love Pillsbury pie crust. I’ll never make it from scratch again. The only hard thing about this recipe is that I didn’t know when to expect it to be done. I didn’t know what it was suppose to look like or what the consistency was supposed to be. So I just cooked it for the middle of the time range. Tasted good, especially with a little shredded cheese sprinkled on top. I don’t think I would make this again, but I’m glad I made it this time around. Thumbs up.
Alas, just one recipe from my today. We will get there folks... But here's Joey with some things she's made from the cookbook!! →
Shannon: A big thanks to Joey for helping me out again this week for the blog! Cooking is always fun! Both the "pralines" and the breakfast casserole were delicious!
Most often, I’m not a fan of breakfast sausage. And for this recipe I didn’t substitute. I thought it tasted fine (I honestly couldn’t even tell you what kind of sausage I even bought). For the potatoes, I must have went to the store a little too close to Christmas because they were out of almost all the potatoes. I had to get hash browns - southwest hash browns - which I think was perfect to go inside the burritos. Why do they have to be cubed? It probably add a little more spice to them and I wasn’t complaining. Thumbs up on this recipe.
I will need someone to teach me how to roll a burrito though, I ended up having a huge taco.
*I couldn't find the recipe on the Taste of Home website to share with you, sorry!*
The shrimp was delicious. I ended up buying the pre cooked kind regardless of what the recipe said because I wanted it to be as simple as possible. And I have never cooked shrimp before so it was just safer. I cooked them about half way, cut all the tails off, and then added them back into the skillet along with the other ingredients. I had to heat up the artichokes separate because my fiance wouldn’t eat it. But it was a nice addition to the overall pasta dish once finished.
Originally I had assumed that it would be some kind of alfredo sauce, but all it was was butter. I thought this recipe was absolutely delicious and I can see myself making this again. I thought the red peppers and a Cajun season really added to the flavor and I loved every bite. Even Rick loved it… he went back for seconds. Thumbs up!!!!
Perhaps one day I’ll try it the way the recipe intended, but for now I’ll stick to it this way. Delicious. Thumbs up!
Good news though, I got the meat for fairly good price! Overall, this recipe was easy to make, just needs a lot of time to prep and cook/bake until it’s ready. I myself am not the biggest fan of ribs and barbecue sauce. The outcome was good, but not great. The meat was a little dry I thought (when compared to when Rick makes the ribs). It was still a good dinner though.
Perhaps a shorter bake time would be necessary?
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.