The chicken recipe was a success. Changes need to be made to the corn recipe.
The chicken is to marinate for 15 minutes. Again, we marinated it a bit longer; however, not overnight -- just about half an hour.
The instructions call for reserving 1 cup of the marinade to create a glaze.
The Sweet and Creamy Corn was simple to make, also.
I don't like mustard, and I really don't like Dijon mustard. All I could taste was the mustard. Mark doesn't like sour cream. We both rated this recipe as "okay."
I really need to think about serving foods on smaller dishes. This serving looks lost on a standard sized plate.
Because the chicken recipe was for 4 servings, we have an extra serving to use for lunch tomorrow which will work well since tomorrow's dinner is vegetarian.
One meal a week will be vegetarian -- even if one whole day is not. Although, I hope to work to that goal. It won't be much of a stretch for me since I very rarely eat meat and generally consider myself an ovo-lacto vegetarian. [This is the most meat that I have eaten in a long time! But, it is getting in the protein that I need.]
RECIPE MODIFICATIONS:
CITRUS CHICKEN
No grapefruit juice. Used orange juice instead.
No orange juice concentrate. Used orange juice, added lime juice and some orange extract for a stronger, more tart flavor.
SWEET AND CREAMY CORN:
Regular sour cream instead of fat-free. (I don't like the taste, and FF usually contains more sugar than normal foods.)
I thought that there was too much sour cream. Next time, we will reduce the sour cream, and try a yellow mustard.
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