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Friday, September 4, 2015

Grilled Honey Lime Chicken Tenders!

 
You won't believe how easy and delicious these "Grilled Honey Lime Chicken Tenders" are!  They are very similar to the Grilled Chicken Tenders on Cracker Barrel's menu, but I think these are even better!   This is one the whole family will love also!  These aren't actually 'grilled' as on the grill, but results give you sort of grilled effect.  Here is what you will need:
 
 
12 chicken tenderloins or 4 boneless, skinless chicken breasts cut in 3 strips each
1 cup prepared Italian dressing (I used Olive Garden, use whatever you have on hand)
1/4 cup honey
juice of one lime
1 Tbs. minced garlic
seasoned salt
black pepper
 
If you are using the chicken breasts instead of the chicken tenderloins, cut each breast lengthwise in three even strips.  If they are really thick in the center, you might want to place between plastic wrap and flatten them out a little with a meat mallet.  This will make them more even like the tenderloins are. 
 
In a bowl, combine the Italian dressing, honey, lime juice and garlic.  Place the chicken in a gallon size Ziploc bag and pour the marinade over all.  Seal the bag and place in the fridge for at least 1 hour...2 is even better.  I don't like to leave it longer than 2 hours or the acid in the lime can start to change the texture of the chicken too much.
 

 In a large skillet over medium high heat, pour the chicken and all of the marinade in the pan. After they are in the pan, sprinkle each tenderloin with a little seasoned salt and black pepper.  Make sure your pan is big enough so you don't crowd them too tight.  This seems like a lot of liquid, but be patient it will reduce down.  Cook these on medium heat, uncovered.  Turn them every 7-10 minutes.
 
This is after about 20 minutes.  See how the liquid is reducing and they are starting to get some good color on them!
 
This is after about 35 minutes.  They need about another 10 minutes for a total of around 45 minutes. When all of the liquid has caramelized turn each one over really good in the glaze to coat and remove to a serving platter.
 
This is how they will look!  They are so full of flavor and delicious!
 
Serve them up and wait for the compliments!
 



 


Wednesday, September 2, 2015

Mama's Old Fashioned Cherry Cobbler!

 
 
This is my mother's recipe for "Old Fashioned Cherry Cobbler"!  When I say its' 'old fashioned', it's because it's the way cobblers in the south used to be made all of the time.  You know the type with actually pastry dough and a top and bottom crust  For me the crust is the best part sometimes.  People just don't take the time to make them this way as much anymore.  I think its the pastry crust they don't want to deal with, but with the pastry dough you can buy in the refrigerator section of your supermarket, it's really not that difficult!   Here is what you will need:
 
1 pkg. refrigerated prepared pastry crust (contains 2 pie crusts)
3 cups pitted cherries (frozen or canned)
1  1/2 cups sugar
1 cup water
2 Tbs. cornstarch
1/2 cup water
1 tsp. almond flavoring
3 Tbs. butter, melted
3 Tbs. sugar
 
Preheat oven to 350 degrees.
 
Place the cherries, sugar and water in a heavy saucepan and bring to a boil.  Mix the other half cup water with the cornstarch until smooth.  Pour into the cherry mixture and return to boil for just a minute, stirring constantly.  This will start to tighten.  Don't let it tighten too much.  Turn the heat off and add the almond flavoring.
 
Spray a 2 quart baking dish with nonstick spray.  Line the bottom with one of the crusts.  Pour the cherry mixture in.  It will seem rather liquid, but it needs to be, because the two crusts really soak it up.  You don't want it to be dry. 
 
Roll the other crust out on a floured surface just a little larger than your baking dish.  You can make a lattice crust like this one by cutting the dough in 1" strips with a pizza cutter or you can lay the crust on top in one piece.  Make sure if you use one piece, seal around the edges, cut the excess of and cut several vents in the top.  The lattice crust works best, because it doesn't boil over as bad.  Brush the top with melted butter and then sprinkle all over with the sugar.  Place on a cookie sheet in case of spill overs and place in a preheated 350 degree oven for 1 hour.
 
Serve with vanilla ice cream or whipped cream and enjoy the compliments!