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Barbeque Chicken

Reviewed: Jun. 6, 2010

Great recipe! Used all the ingredients to make a marinade for chicken that I cooked on the grill. Instead of thighs I used boneless chicken breasts. Everyone loved the flavor.

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I just made this dish tonite and I have to say, it tasted delicious. I added some lemon juice and parmesan cheese towards the end. My only thing was that I wished the sauce was a little thicker...I know that you can add some flour, but I'm so bad with thickening up sacues/making gravy. I honestly felt this tasted like something from an italian restaurant! I think steamed veggies like green beans, zucchini, carrots, & broccolli tossed in the sauce with the chicken would be a great addition for a nice dinner. Would certainly make it again.

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1 user found this review helpful

Parmesan Dijon Chicken

Reviewed: Apr. 21, 2008

This particular version of the recipe isn't as good I think as one that has you take a few tablespoons of white wine and whisk it with the mustard, and then add the butter to the breadcrumes and parmesean mixture. Dip the chicken in the wine & mustard and then the bread crumbs. That was my variation of the recipe and it was so much better!

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4 users found this review helpful

Garlic Chicken

Reviewed: Jan. 25, 2008

VERY easy and very tasty! Just made this last night for my husband and I, and I listened to the other ladies and put a layer of bread crumbs on the bottom of the dish--and used butter instead of just olive oil. My husband loved it! No muss, no fuss. Definitely make sure you broil it for the last 5 minutes--the crispy crust is delicious!

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Deviled Eggs II

Reviewed: Nov. 21, 2007

The recipe is a good base -- but as is, its not as delicious. The mayon is WAY too little--as well as the vinegar. I think most people like deviled eggs creamy and when I used the ingredients it was very dry. I had to add more mayo, vinegar--and for flavor I added some minced onion and spicy brown mustard, and a bit extra of pepper. After that it was GREAT!

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2 users found this review helpful