HORSEY GARLIC MAC & CHEESE

HORSEY GARLIC MAC & CHEESE
5 slices bacon, cooked crisp and FINELY crumbled
1 1/2 + 2 tablespoons butter
1/8 cup WONDRA flour
5 ounce can evaporated milk
3/4 cup 2% milk
3/4 cup heavy cream
3/4 cup grated Monterey Jack cheese
3/4 cup grated Vampire Slayer (Garlic) cheese**
3/4 cup grated Horseradish cheese**
1/2 pound elbow macaroni, prepared per package instructions
2 teaspoons FRESH ground thyme
FRESH ground sea salt and black pepper
1/3 cup Panko bread crumbs

  • Preheat oven to 350°.
  • Spray 8×8 baking dish with non-stick cooking spray.
  • Add 1 1/2 tablespoons butter to dutch oven and melt.
  • Whisk in flour until golden.
  • Season with FRESH ground sea salt and black pepper.
  • Add evaporated milk, 2% milk and heavy cream, whisking 5 minutes until slightly thickened.
  • Add cheeses, stirring until smooth.
  • Add macaroni and thyme, blending well.
  • Spread into baking dish.
  • Bake 20 minutes.
  • Heat 2 tablespoons butter in skillet over medium heat.
  • Add Panko crumbs and stir 5 minutes until crisp and butter is well absorbed.
  • Stir in bacon pieces.
  • Sprinkle bread crumb bacon mixture over macaroni and cheese.
  • Return to oven 5-10 minutes baking until golden and bubbly.

**NOTE: I’m sure many creameries make similar flavors, but these specifically come from FACE ROCK Creamery along the Oregon coast and have a tremendous flavor! My theory is that the cool ocean breezes make happier cows that produce better milk for tastier cheese 😀 The bacon never hurts either. 😀

WEDNESDAY HODGEPODGE – VOLUME 383

It’s time for Wednesday Hodgepodge hosted by Joyce at From This Side of the Pond. Head over to get the questions and answer them on your blog. Come play along!

From this Side of the Pond

1. The Hodgepodge lands on National Dog Day this year (August 26th). Do you own a dog? Did you have a dog when you were growing up, or maybe some other kind of pet? Would you say you’re more of a dog person or a cat person? Neither is okay too : ) To start with you don’t “own” pets in my book. They are a part of your family as your fur children. We had 2, Gunner (a black lab) and Whiskey (a golden retriever). They both had their own distinct personalities, were definitely our fur children and lived good long lives – Gunner was almost 17 and Whiskey almost 16 when they passed. Our vet wanted to know what we were feeding them! We also had 2 cats, Sady (a gray sable) and Dickens (a tiger striped) who led similarly long lives.  Sady was going on 20 when she passed and Dickens was going on 21. We don’t have any right now, but will probably get a couple kittens after we choose our next project house.

They always ate like they don’t get fed twice a day! They always choose the same bowl no matter what position they are in.

2. Last time you felt ‘dog tired’? That would have to be when we moved the last time.  It was summer in Texas (high heat and extremely humid)  and only 6 months after my last surgery.

3. It’s said you can’t teach an old dog new tricks. When did you last prove this idiom true or prove it wrong? I’ve never believed this. We (people and dogs) have the ability to learn new “tricks” if we set our mind to it 😀

4. A favorite book, television show, or movie featuring a dog. Why did you love it? I can’t think of a specific one right now, BUT I can say that if you want me to listen to your commercial, put a dog in it!  Especially a golden retriever. Add a kid and I’ll probably consider buying your product.

5. Last time you had reason to (literally or figuratively) exclaim ‘hot diggity dog’? Good question, unfortunately I can’t think of a good answer LOL 😀

6.  Insert your own random thought here.

STEAK AU POIVRE aka PEPPER STEAK

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

Steak au poivre AKA pepper steak is a classic French dish of peppered steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked providing a complementary counterpoint to the rich flavor of the high-quality beef.

You can use heavy cream for a sweeter more delicate sauce OR crème fraîche for tangier pan sauce, based on your personal preference. Both work well!

Pre-salting the steaks seasons them well while allowing the surface of the meat to dry out so that the peppercorns can stick better. Encrusting the steaks on only one side allows you to sear the meat better and build up better flavor for the pan sauce. (The other half of the peppercorns goes into the sauce, so you don’t lose that great spice flavor.)

STEAK AU POIVRE aka PEPPER STEAK
4 – 6 ounce boneless medallion steaks, such as filet mignon
FRESH ground sea salt and black pepper
1 ounce whole peppercorns black or tri-colored, plus more as needed, cracked and divided
3 tablespoons avocado oil
1 tablespoon unsalted butter
2 thyme sprigs
1 medium clove garlic, minced
1 SMALL shallot, minced
2 tablespoons brandy or cognac
3/4 cup chicken stock
3/4 cup heavy cream or 6 tablespoons crème fraîche

  • Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  • Preheat oven to 375°.
  • Spread cracked peppercorns in a shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.
  • Set each steak aside, peppercorn side up, reserving any remaining cracked peppercorns.
  • 
In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  • Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes.
  • Carefully turn steaks, trying not to break the peppercorn crust.
  • Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side.
  • Remove from heat.
  • Transfer steaks to a rimmed baking sheet.
  • Check internal temperature. They are medium rare at 125° and are ready to be served. If they haven’t reached temperature, transfer to oven and continue cooking until the correct internal temperature is reached.
  • Allow steaks to rest for 5 minutes.
  • Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme.
  • Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  • Add brandy or cognac.
  • Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  • Add chicken stock and bring to a simmer, stirring and scraping up any browned bits.
  • Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon.
  • Season to taste.
  • Arrange steaks on plates and pour sauce on top.
  • Serve IMMEDIATELY.

NOTES: To prevent unexpected flare-ups when working with a gas range, turn off the burner, add the alcohol, then reignite the burner.

TUESDAY 4 ~ SODA POP

Tuesday 4, is a collection of 4 questions each week that is kept up in honor and memory of Toni Taddeo, founder of the meme.

1. In New Jersey you put your groceries in a paper bag or plastic bag.  In Athens, Ohio where I went to university, you put them in a paper sack.
Is it bag , sack or something else where you live? Depends on the store and the clerk and where they grew up I think.

 2. NJ says Stockings. Athens, Ohio used to call them “hose” and in Britain they are tights. What about where you live? Stockings are socks that are individual.  Hose are nylons or panty hose and tights are colored and in many colors.

3. Soda, Pop, Coke? Soda is a general term.  Pop is a regional general term for any carbonated beverage and Coke is a brand, but I prefer Pepsi 😀
 
4. Shopping cart or trolley or? What do you call it? Definitely shopping carts everywhere I’ve ever lived.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2020

GOOD MORNING sweet friends.  I hope everyone had a GREAT week and weekend.  I also hope you’re enjoying the last few weeks of summer. Personally, I can’t wait for fall and even winter.  Bring on the  sweater weather, rain and all things spice 😀

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s still toasty here, but I’m hoping it starts tapering off fast.  I’m afraid we’re in for an Indian Summer though which I HATE!  Standard uniform today – Levis, soft summer t-shirt, barefeet and a smile 😀

ON THE BREAKFAST PLATE Hot water, yogurt and a banana

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • PHONE CALLS
  • PAPERWORK
TUESDAY
  • GROCERIES
  • ERRANDS
WEDNESDAY
  • CLEANING
  • LAUNDRY
THURSDAY
  • RESEARCH
  • STORAGE
FRIDAY
  • PICK UP an ORDER
  • ??
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV

  • CABLE – NASCAR & INDY races, cooking shows
  • HULU – Daylight’s End, WINGS, ODD Couple and DOOGIE Howser reruns
  • NETFLIX – Hart of Dixie
  • PEACOCK – SNL reruns – season One
  • PRIME – Umbrella Academy, Unforgotten
  • REDBOX – Motherless Brooklyn

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.

FAVORITE PHOTO FROM THE CAMERA I just love my anniversary gift from hubby!  An antique notebook full of recipes from 1914 or so.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
MAC and CHEESE with GRILLED FLANK STEAK
CREAMY ASPARAGUS SOUP and COWBOY BISCUITS
C.O.R.N.
LEMON ARTICHOKE CHICKEN & RICE with SALAD
RAVIOLI CAPRESE and SALAD
TARRAGON CRUSTED CHICKEN and SALAD
CHILI STUFFED BREAD and SALAD
DESSERT
COOKIE CRUMBLE PIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • STEAK AU POIVRE (PEPPER STEAK)
  • BACON ROASTED POTATOES
  • PEACH COBBLE COOKIE PIES

ANTIQUE RECIPE FIND of the CENTURY and CHICKEN TETRAZZINI CASSEROLE

As you know I LOVE antique recipes! I am ALWAYS on the prowl for antique recipe boxes IF they are FULL of actual recipes, well, and occasionally if they aren’t 😀 

On our anniversary amid the pandemic we HAD to get out for a bit and went for lunch and decided antiquing was a safe excursion.  We had a GREAT time at the few places that were actually open.  But, it was in the last store that hubby surprised me with the greatest gift, an antique notebook from 1914 ish.  The recipes themselves aren’t dated, but ARE written in pen and ink that was blotted. There was an article in the back of the notebook from Essex, England April 21, 1915 on “An American Woman”.  Upon further inspection, she saved it for the “When Tomatoes Are Plentiful” recipes on the back side.

Each recipe has its own unique qualities, but one of the best things is that they are attributed to their original author, whether its “Mother” or “Marys Cook” or Bess Maxwell…

There are about 40 or so recipes in the notebook and I want to try ALL of them except 2 or 3 – I’m just NOT a fan of curry or aspic 🙂

The first thing I did was CAREFULLY open the notebook and photocopy each page.  I then put it back together with carefully placed rubber bands to help keep it square. Since these are over 100 years old, I wanted to handle them as little as possible. Fortunately, pen and ink photos quite well and I now have really good working copies to operate from.

I did a little research on the notebook itself, “The National Notebook for use in the National Notebook System adapted for ALL Written Schoolwork”. The patent dates back to 1898, a time when people were transitioning from slates to paper which had become inexpensive and allowed students to retain their notes.

I’m still trying to make out some of the formal cursive writing and a few of the titles, but the ingredients sound really good and are seriously FROM SCRATCH.

The first recipe I tried in its ORIGINAL form is from Ernest Arbogast, the chef at the Palace Hotel in San Francisco, but made famous by Chef Louis Paquet is Chicken Tetrazzini.  It is said that he named the recipe after Italian opera star Luisa Tetrazzini.  It is widely believed to have been invented around 1908–1910. So, I’m sure the recipe was making the rounds through all the housewives 😀

The version I was taught when I was younger was seriously altered and shortcutted with processed foods so this is a really FANTASTIC find!

CHICKEN TETRAZZINI CASSEROLE
4 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 teaspoon sweet paprika
2 cups chicken broth
1 cup heavy cream
1/2 cup Cream of Sherry
1/2 pound prepared spaghetti
1 bunch green onions, thinly sliced, reserve tops for later
1/2 pound sliced mushrooms
2 1/2 cups small diced cooked chicken
1 can petite green peas, drained
1/2 cup FRESH grated Parmesan cheese
1/3 cup sliced almonds

  • Preheat oven to 375°.
  • Spray 8×10 baking dish with non-stick cooking spray.
  • Melt 1 tablespoon butter in a large skillet.
  • Add onions and mushrooms, sauteing until caramelized. Transfer to a medium mixing bowl. Set aside.
  • In another bowl add chicken pieces. Set aside.
  • Melt 4 tablespoons butter in a large skillet.
  • Whisk in flour until golden.
  • Season with salt and pepper.
  • Whisk in broth and bring to a SLOW boil.
  • Reduce heat and whisk in the white pepper, nutmeg and paprika.
  • Whisk in cream sherry and heavy cream, simmering 5 minutes.
  • Pour half of sauce into mushrooms and the other half into the chicken pieces.
  • Arrange spaghetti around the edges of the baking dish, leaving the center empty.
  • Spread chicken into the center of the baking dish.
  • Top with mushroom mixture and peas. Spread even.
  • Sprinkle cheese and then almonds evenly over top.
  • Bake 25-30 minutes.
  • Top with green onion tops.

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.

BLUEBERRY CRUMBLE CAKE

BLUEBERRY CRUMBLE CAKE
This wonderfully moist coffee cake is loaded with FRESH blueberries, topped with a delectable brown sugar crumble and  drizzled with a creamy vanilla glaze that hardens as it cools. You’ll end up with a super moist and chewy cake with a crunchy crisp sweet topping.  The glaze is optional and no even really needed! 😀

CRUMB TOPPING
1/2 cup PACKED light brown sugar
1/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons butter, room temperature

  • In medium bowl stir all the dry ingredients together.
  • Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps.
  • Chill mixture until ready to use.

CAKE
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup salted butter, room temperature
3/4 WHOLE cup milk
1 egg, rood temperature
2 cups FRESH** blueberries, washed and dried
1/4 cup WONDRA flour, for blueberry dusting

  • Preheat oven to 375°.
  • Spray 9″ springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
  • In large mixing bowl, combine flour, sugar, baking powder and salt stirring to combine.
  • Add milk, egg and softened butter, in chunks mixing until mostly smooth and combined. The batter will be thick, but if too thick, add additional 1/4 cup milk.
  • Dust blueberries with WONDRA flour.
  • Gently fold in blueberries into the batter.
  • Pour into prepared 9″ springform pan. If you use a smaller pan for a deeper cake add 10 minutes baking time and if you use a larger pan for a larger shallower cake, decrease baking time by 10 minutes.
  • Remove crumble from refrigerator and crumble on top of coffee cake batter in marble sized chunks.
  • Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean.
  • Remove from oven and cool 10 minutes on a wire rack.
  • Glaze.

GLAZE (optional)
1 cup powdered sugar
1 1/2 – 2 teaspoons vanilla extract
2-3 tablespoons milk or cream

  • While cake is cooling, mix together the powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
  • Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.

TO SERVE:

  • To serve, using a butter knife, gently run around the edge of the spring form pan.
  • Transfer to serving platter and enjoy.

NOTES:

  • **Frozen blueberries may be used, if possible thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
  • You can substitute any other sliced or diced berries; strawberries, blackberries, raspberries… to make you happy.
  • *Glaze is GREAT, but can definitely be left off the cake and still be flavorful and moist.

 

WEDNESDAY HODGEPODGE VOLUME 382

It’s time for Wednesday Hodgepodge hosted by Joyce at From This Side of the Pond. Head over to get the questions and answer them on your blog. Come play along!

  • From this Side of the PondFive years ago this month hubs and I relocated from New Jersey to the Palmetto State. What were you doing five years ago this month? 5 years ago today we were preparing to move to Texas to help my uncle by rehabbing my grandparent’s house after my cousin passed – still the worst decision ever, but that’s another story!
  • What was the last 9-5 job you worked? Tell us about it. I’ve NEVER actually had a job that was literally 9 to 5, so we’ll take that to mean a Monday-Friday “daytime job 😀 I managed an auto body repair shop for several years. I did whatever it took to make the day happen from fetching parts, picking up the owner’s kids from school, accounts receivable and payable etc…
  • Plead the fifth, high five, take five, it’s five o’clock somewhere, or the big 5-0…which number five phrase relates to your life in some way currently? Tell us how. It has to be IT’S FIVE O’CLOCK SOMEWHERE 😀 amid all the stress of the pandemic, quarantining and nowhere to go or anything to do with all the closures 😀
  • During this season of spending so much time at home, what distractions get in the way of being your most productive? Or have you been extra productive since this whole thing started? I’ve actually been super productive as much as possible. 
  • Give us a list here of your top five anything. Things that make me happy 😀
  1. CLEAN & ORGANIZED
  2. FLOWERS
  3. FRESH FRUIT
  4. HOME COOKED MEALS
  5. MUNCHKIN HUGS
  • Insert your own random thought here.

TUESDAY 4 ~ A MATTER OF TIME

Tuesday 4, is a collection of 4 questions each week that is kept up in honor and memory of Toni Taddeo, founder of the meme.

1. Are meals eaten at certain times in your home or are they more spontaneous? Dinner is usually around 6PM, but the other meals depend on the schedule for the day.

2. If you attend religious services or club meetings, are they morning, afternoon or evening? Are there advantages/disadvantages to that time? Depends on the event and the schedule.  I never really thought about an advantage to either. 😀

3. Are you in bed and up in the mornings at a regular time each day? Yes

4. Do you set apart specific times during the day or week to do certain things like study, shopping, laundry, visiting?  Nope, make the schedule according to appointments and plans for the week.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2020

GOOD MORNING dear friends.  I’m getting back into the swing of things and will be visiting you all later this morning.  The excessive heat has kept me from getting a ton done, but am hoping to get more organized this week. 🙂

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I know everyone has been hot lately, but we had an EXCESSIVE heat here the past few days – like triple digits not normally seen here so we laid low.  This week is still supposed to be warm, but better than last week.  I’m wearing Levis and a soft t-shirt with bare feet 😀

ON THE BREAKFAST PLATE Hot Water & Yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • PAPERWORK & CALLS
TUESDAY
  • PLAY DAY – OUR ANNIVERSARY
WEDNESDAY
  • LAUNDRY & CLEANING
THURSDAY
  • RECIPE SORTING, PHOTO EDITING FROM TRIP
FRIDAY
  • GARDEN
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV We rented a few movies, added the new Peacock App to watch some old shows including the original SNL’s!  We even watched a few shows on NETFLIX, AMAZON and HULU too. We started a new British who done it last night called UNFORGOTTEN that is pretty interesting.

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.  I finished Gill Paul’s ANOTHER WOMAN’S HUSBAND while we were traveling and really enjoyed it.

FAVORITE PHOTO FROM THE CAMERA I have an affinity for old graveyards.  This is one of my favorites in a quaint little town we went through on our way back from my SIL’s house.  I love how it creeps its way up the hillside with odd paths and stairs here and there. We hadn’t been there in a LONG LONG time.  I’m also aware how ironic putting my blog name on a cemetery photos is 😀

INSPIRATIONAL Unfortunate, but true 🙁

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHIP CRUSTED LOADED CHICKEN & SALAD
Y.O.Y.O.
C.O.R.N.
TARRAGON CRUSTED CHICKEN & CHEESY BAKED HASH BROWNS
BUTTERMILK ROAST CHICKEN & SALAD
CHEESESTEAK STUFFED PEPPERS & PEPPERED DRAGON TONGUE BEANS
CAMPFIRE FOILS with CORN ON THE COB
DESSERT
BLUEBERRY CRUMB CAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

  • CHEESE STEAK STUFFED PEPPERS
  • SPICY GREEN BEANS
  • TERIYAKI BEEF & VEGGIES
  • CAMPFIRE FOILS

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • BLUEBERRY CRUMBLE CAKE
  • CHICKEN PARMESAN STUFFED GARLIC BREAD
  • LOADED CHIP CRUSTED CHICKEN
  • CHEESY BAKED HASH BROWNS
  • APPLE GLAZED PORK ROAST & GRAVY
  • COBBLER COOKIE PIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.