No, no, we didn’t cop out and buy Chick-Fil-A just because I had a baby. We just tried to replicate it with our own twist.

Entree: Sweet Chicky Nuggets. These were damn good chicken nuggets, who would have thought that you would add sugar to the recipe? And very easy to make. If you’re jonesing for some nuggs, I would highly recommend these.

Side Dish: Chick-Fil-A Waffle Fries. The secret to waffle fries are the holes. My mandolin was unable to produce adequate holes in the fries so we improvised and stabbed them with a fork. It seemed to work okay. If you want to make waffle fries, make sure your cutting utensil works well for it.

Dessert: Lemon Meringue Pie. Damn the science of baking! I have this major problem with pies that jiggle. Unfortunately, my pie did not firm up, instead it was lemon meringue soup. I don’t know why I keep trying these recipes that require it to be baked “until set.” I just can’t seem to handle it. But I won’t give up, this is Alton’s recipe and he has a segment about it, I’ll have to watch it before I try again. At least it looked pretty.

Entree: Italian-Seasoned Roast Chicken. A wonderfully seasoned and juicy chicken breast. Katie wasn’t able to find bone-in chicken breasts so she had to adjust the baking time a little bit and it turned out perfect. And she thinks that she forgot the fennel so if you don’t have fennel laying about, it’s perfectly okay.

Side Dishes: Pancetta Green Beans and Goat Cheese and Chive Smashed Potatoes. These are two really easy weeknight dishes that you can whip up in 20 minutes. I love how the balsamic vinegar give the green beans a bit of spark (and anything with bacon makes things taste better). The goat cheese was not overpowering and the chives give the mashed potatoes a fresh taste. These are good, light summer side dishes.

Dessert: PB and Dark Chocolate Hummus. I’m a foodie, I’m up to trying anything but when I heard about this, I hesitated. Really? Chocolate and chickpeas? I was not very optimistic about it. But I’m glad I tried it because it surprised me. Bob equates it to diet peanut butter, the flavors almost taste like peanut butter, but it’s not bad. The first taste was odd, but then I tried it again. Before I knew it, I was just dipping my graham crackers in with gusto. If you are adventurous, you must try this recipe, it’ll definitely pleasantly surprise you. Just a tip, make sure you purchase chocolate graham crackers to go along with it, it tastes much better with them.

Appetizer: Spinach Artichoke Melts. Kim took the sandwich idea and just modified it so it went on toasted crostini, excellent job. It definitely tastes like spin-dip, and it was fabulous. I suggest making this the next time you’re craving some.

Entree: Panko-Crusted Pork Chops. I’ve made this in the past (I love revisiting old recipes that I’ve enjoyed). This was easy to make and the dressing is a must. Plus, it looks good on a plate, especially if you’re trying to impress a date.

Side Dish: Sweet Potato Fries. Really, don’t expect fries to crisp when they are baked in the oven, they will only get soft. Now you know that, this dish was seasoned well. The natural sweetness of the potatoes were not overwhelmed by the flavors of the spices thrown in.

Dessert: Ostrowski Cherry Pie. An excellent cherry pie using tart cherries. I liked that a lot better because I think most cherry pies are too sweet for my palate. This one, I am good with. And plus, it was so pretty to look at.

Entree: Creamy Dijon Chicken. This was a creamy chicken dish that you can easily make for a weeknight dinner. It was a perfectly fine dish, I felt like you could probably jazz it up a bit with some more spices.

Side Dish: Roasted Broccoli with Smoked Paprika Vinaigrette. It called for almonds but they were omitted because she didn’t really feel like it brought anything new to the dish. This is a good dish if you are looking for a new way to serve broccoli.

Dessert: Lemon Bars. I was disappointed with the way the lemon bars came out. I baked them according to the time and they did not firm up. I had to take them out of the oven or else the crust was going to burn. I did use regular sugar (blended in the food processor) instead of baker’s sugar so that could have been my downfall or it could be that my oven temperature is not right and I need to get an oven thermometer.