"I had high hopes for this recipe, it sounded so good. Actual dish was flavorless, boring, and not spicy at all. Would not follow this recipe again. Could probably be made better leaving out the half & half and yogurt and using heavy cream instead. Using hot salsa and adding some diced onion would help too. "

"I used 4 large bone-in split chicken breasts instead of whole chickens.Other than that I followed the recipe exactly and it was absolutely delicious. Served with garlic parmesan mashed potatoes and sauteed spinach.""

" This cheesecake turned out amazing, I had people asking for the recipe. The only thing is the cake is not cooled after 15 minutes and you can't put plastic wrap on a cake that is still hot, the pan tried to melt it. I found it better to leave it in the oven after cooking for 5 hours then take out, use a butter knife to separate from the pan, unlatch the pan, then wrap and refrigerate. Also since this was my first cheesecake I did not know the wrap the bottom of the pan with foil until after the fact. It leaked all in the oven and made a big smoky mess. Tasted great though!

" This cheesecake turned out amazing, I had people asking for the recipe. The only thing is the cake is not cooled after 15 minutes and you can't put plastic wrap on a cake that is still hot, the pan try to melt it. I found it better to leave it in the oven after cooking for 5 hours then take out, use a butter knife to separate from the pan, unlatch the pan, then wrap and refrigerate. Also since this was my first cheesecake I did not know the wrap the bottom of the pan with foil until after the fact. It leaked all in the oven and made a big smoky mess. Tasted great though!

"I'd never had Brussels Sprouts before I made these a few months ago and I absolutely love them. The darker I can get them the better- I like them pretty much burnt so they are crispy on the outside and buttery soft in the middle. I don't really use the actually recipe anymore, I just plop a few to a bunch in a pan drizzle with olive oil then sprinkle with sea salt and fresh ground pepper. I make these at least once a week for dinner and sometimes just to snack on!

"I'd never had Brussels Sprouts before I made these a few months ago and I absolutely love them. The darker I can get them the better- I like them pretty much burnt so they are crispy on the outside and buttery soft in the middle. I don't really use the actually recipe anymore, I just plop a few to a bunch in a pan drizzle with olive oil then sprinkle with sea salt and fresh ground pepper. I make these at least once a week for dinner and sometimes just to snack on!