By Laurrie Piland
Valley Bugler Columnist
It has been a hectic month for me. With all of this nice weather, I got snow peas and various greens planted. I got meals from two different countries cooked up and blogged about: Paraguay and Belarus, which have turned out to be two of most favorite meals, to date, on this culinary world tour that my husband and I are taking.
I created a new recipe for Super Bowl that I would love to share with everyone. I call this Darn Good Chicken Tenders.
Darn Good Chicken Tenders
*1lb. boneless, skinless chicken
*Up to 3/4 lb. bacon for wrapping
the chicken tenders
*1/3 cup orange marmalade
*a couple of dashes of chipotle
hot sauce, to taste.
*1 Tbls of soy sauce
*1 Tbls worcestershire sauce
*1/4 tsp sesame oil
*1/4 tsp each red pepper flakes, smoked black pepper, garlic powder
* Let that all heat up in a pan until a smooth sauce forms. Stir gently.
Wrap each piece of chicken with one piece of bacon, secure with toothpick, if needed.
Bake bacon wrapped chicken tenders on a wire rack placed on a baking sheet in a preheated 400 degree oven for about 20 minutes. In the meantime, prepare the glaze.
Remove tenders from oven after 20 minutes, flip each one over, brush both sides with glaze and return to oven and continue baking for an additional 10-15 minutes or until a thermometer reads 165 degrees.
These are fantastic! To date, my husband and I happen to think that bacon should be its own food group and everything tastes better with bacon on it.
To view the step by step recipe and photos, visit www.bakedlava.com
Until we meet up in April, keep cooking and PEACE!
RV cook extraordinaire..proving to the world that RV food can be gourmet. Even from her RV galley in the shadow of Mt. St. Helens!