Chef Loathing

My meals have been pretty nightmarish lately. Fortunately, my boyfriend eats everything and says they're good, which I agree with... But I want great! Irresistible! I told him my scheme is to have late dinners so he's starving by the time we sit down for 30 Rock and whatever horror I've created that evening, so anything tastes great at that point.

Why isn't everything as easy and delicious as Mexican?

Marinating chicken in milk overnight ended up making the chicken moist, but with, as can be expected, not much added flavor.

Don't fuck with Betty. 

There was a time when I considered myself a decent cook. Not sure why. Maybe it was my mean grilled cheese. I'm realizing lately that I'm a total beginner, and so begins my obsessive documenting of my culinary endeavors.

I bought the classic red Betty Crocker cookbook a few weeks ago, since that's what my mom and her mom swear by. This is one of the first recipes I tried (side note - a little annoyed that all of the book recipes may be available online - see click-through link). 

I had some disappointments with dry chicken before (see: slow cooking meat), so I thought I would marinate it in the noted sauce overnight to help alleviate this issue. The moisture ended up being great, but the flavor only so-so, because I didn't recreate the sauce then coat it again before cooking. In fact, many recipes call for you to coat the meat multiple times. 

The online recipe says to cook for 45-55 minutes, but the book says 30-35. The chicken was perfect at 35, but the potatoes needed the extra ten minutes (I did use normal potatoes instead of red; maybe I cut them too large).

I'll recreate considering the above notes (and also dijon instead of brown spicy mustard - which I also subbed with this time around), and decide if it's a keeper.