Well, we got a little side tracked and didn’t end up grilling until around 7 pm (that’s a late dinner for us!) and by that point it was getting darker, getting cooler, and starting to drizzle. So our hopes of sitting on the newly stained patio and enjoying some barbecue was not a thing. But we still ate it inside the house.
I wasn’t the biggest fan of this chicken because I don’t think it cooked long enough, and the marinade didn’t give it too much taste (because it wasn’t overnight? I’m not sure). I needed to add some hot sauce to give it some more flavor. It’s a really easy recipe to make if you’re interested in just grilling up some bone-in chicken (actually, maybe that’s why I didn’t love it… bones and tendons are gross while I’m trying to eat plus I can’t use a fork and knife).
I ended up putting my water enhancer flavor in it to make it easier to drink, but we sure polished off a pitcher of the stuff… all while watching IT. I’d pick this recipe over LIT, but not the ones from Applebee’s with Strawberry in it. YUM.
I really liked the sauce that came with it, made from mostly condensed cream of chicken. I thought overall it tasted delicious and I'd probably make this again. Put I'd probably make more chicken with it. I feel like there was way too much asparagus for the lack of chicken. A better ratio is definitely needed. Thumbs up!
I say thumbs up on this recipe, and I would say I’d make it again but it would just be for me so it may not be worth it. Mmm I’m thinking about it right now. Should have brought some for lunch.
The best thing about this dish is that it cost me less that $10 for everything (except for the tortilla chips, but that wasn’t really necessary to buy). I don’t think I would make it again, but it’s still good for now!
Being a New York Style Cheesecake, there’s sour cream in this recipe. Thankfully I had already bought sour cream in the past and didn’t know, so I was able to have the right amount. Y’all know I won’t be eating this cheesecake, so I’ll base my thoughts on how it was to make it and the reactions of those around me. I say thumbs up because I didn’t have to beat the damn cream cheese. I do however, need to learn to soften it more before using. I mean, I did have it sitting out for several hours, but I don’t think it was enough. I had a hard time getting it to not be chunky looking batter.
The crust looked scrumptious and I can’t say I didn’t eat some leftover chocolate wafers. I didn’t have enough to press onto the sides of the pan, so it’s just a bottom layer. Good enough I think. Hopefully people like cherries (I do not… man am I picky? I didn’t think so…) because that’s the pie filling I got to go on top.
The muffins themselves were really good. I wasn’t able to get a full 2 dozen due to my over pouring of the batter into the muffin tins, but I was only short by two. Luckily none of them over flowed while baking like cupcakes usually do when I make them.
I think the muffins were great and would recommend. Maybe as a fall muffin instead of spring (if you can even call this spring… it was snowing this morning STL). Thumbs up.
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.