Buy chicken tenders on sale. Package in serving amounts in small zip lock bags and freeze.
Tired of the same ole recipes when trying to plan dinner? This month I think maybe you’ll like to try our recipe for Chicken Marsala(pictured above). This is an elegant but easy dinner recipe. Just add a fresh green salad and Hawaiian rolls and you have a dinner
nice enough for company! It makes a beautiful presentation with chopped fresh chives sprinkled on top.
But first, our recipe for Blueberry Buckle. This coffeecake goes back to the 1940’s! It has a pretty crumb topping with blueberries showing through! Good for a morning coffee get-together or week-end guests. I hope you’ll try both recipes.
This recipe is from Meta Given’s Modern Encyclopedia of Cooking. She wrote this 1702 page cookbook in 1947! I call
this book my “Cooking Bible;" was given to me when I married in 1954 by my mother.! She was a great cook and baker and
I’m sure this is the one she always referred to and learned from. This great basic Colonial recipe for Blueberry Buckle is delicious
and can be served as a dessert or breakfast coffee cake.!
Topping: Make first & set aside:
1/3 cup sugar
1/3 cup all-purpose
½ tsp. cinnamon
¼ cup cold butter, cut in small slices
2 cups all- purpose flour, sifted
½ tsp. salt
3 tsp. baking powder
cup butter, softened (set out about 30 minutes before starting recipe)
½ cup sugar
1 egg, beaten
½ cup whole milk
2 cups fresh
or frozen blueberries (if frozen, do not thaw)
2 tsp. lemon juice
Preheat oven to 350 degrees. Topping: sift together the sifted
flour, sugar, and cinnamon. Cut in the butter with a pastry cutter or 2 knives until crumbly. Set aside. I put this in the refrigerator
while I prepare the batter so the butter pieces stay firm.
Batter: Sift together the sifted flour, salt and baking powder. Cream the
butter and sugar till fluffy, add the beaten egg. Add the flour mixture to the creamed mixture alternately with the milk, beating
just until traces of flour are gone and it makes a nice fluffy batter. Grease a 9x9x2-inch baking pan and line bottom with waxed paper.
I like to use a 9-inch springform pan (easier and makes a better presentation, as shown in the photo) Spoon the batter into
the baking pan and spread evenly (a small bent spatula works good for this). Gently stir the lemon juice with the blueberries and
scatter evenly over top of the batter. Take the topping mixture out of the fridge, fluff up a little and sprinkle over top of blueberries
.Bake for 30 minutes. Don’t overbake or cake will be dry. Remove to a cake cooling rack. Cool slightly and then remove sides of springform
pan. If you bake it in a regular 9”inch square or round pan, place a cooling rack over top, flip over and then right side up onto
a serving plate. Makes 9 servings
Another good way to use those convenient little chicken tenders!
1/2 cup all purpose flour
1 tsp. salt
2 Tbsp. butter
1 lb. pkg. chicken breast tenders (may need to get 2 pkgs. To make up 1 lb.) when I weighed my on
my kitchen scale, I got 9 small tenders to one lb.
1 tsp. chopped garlic
1 cup Marsala wine
or chicken broth (see Note)
1, 8-oz. pkg. sliced mushrooms
or 7-oz, can, drained
Regular or spinach fettuccine, cooked
fresh chives for garnish
In a large plastic ziplock bag, place flour, salt & black pepper, shaking well. Melt 2 Tbsp, butter in a large 10 or 12-inch skillet over medium hot heat. Place floured chicken tenders in a single layer in
the hot butter, add the chopped garlic and cook chicken for about 4 minutes, turn chicken pieces over and cook 4 minutes on other
side. (only turn once, till chicken is light brown) Add the wine and mushrooms and continue cooking till gravy is slightly thickened. Turn cooked fettuccine out onto a serving platter and top with chicken/mixture. Sprinkle chopped chives on top. About
3 to 4 servings
Serve with tossed salad or green vegetable and Hawaiian rolls.
Note: Marsala Wine can be found on the aisle with
flavored vinegars, not the wine section of grocery store.