Apricot-Glazed Chicken Tenders

Okay...for one meal this month here is what we will be preparing...Apricot Glazed Chicken Tenders and Marvelous Mashed Potatoes and Heartland Brownies.    This is what we like to serve together.  May be odd to some, but this is normal to us and we like them together.  I have also served scalloped potatoes with the Chicken Tenders and it went well too, but the Mashed Potatoes are our favorite. 

Apricot Glazed Chicken Tenders

2 lbs chicken tenders, cut-up breast pieces, or chicken wings, tips removed. 

Marinade
1/3 cup vegetable oil
3 cloves garlic, minced
2 T lemon juice
1 t rosemary
1 t thyme
salt and pepper, to taste (approxm 1/4 t)
1 small bay leaf, crumbled

Apricot glaze
1 onion, minced
1 T unsalted butter
2 T cider vinegar
1 cup apricot preserves
1 T soy sauce
2 t Dijon mustard
1/4 t ginger
1/4 t cloves
1/4 t salt
1/8 t pepper

yields 4-6 servings

Cooking day instructions

For marinade:  In large freezer bag, combine marinade ingredients.  Add chicken pieces, toss to coat, and marinate at room temperature one hour.  (If preparing for that day, chll 6-8 hours or overnight.  Prepare glaze below and refrigerate.)

Meanwhile, prepare the apricot glaze following the directions below.  After one hour of marinating time, freeze. 

For apricot glaze:  In saucepan, cook onion in butter over moderate heat, stirring until softened.  Add vinegar and continue cooking until liquid has reduced by one-half.  Add preserves, soy suace, Dijon mustard, spices, salt, and pepper.  Cook uncovered, stirring occasionally, for 10 minutes or until thick.  Place mixture in a food processor or blender and puree.  Freeze apricot glaze in a separate, smaller freezer bag.  Store in freezer together with marinated chicken. 

Serving day instructions

Thaw chicken pieces and discard marinade.  Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side.  Baste chicken generously with apricot glaze and broil 3 minutes on each side or until well glazed and brown.  Adjust cooking time if using thicker cuts of chicken. 

Hint

Chicken can also be prepared on a charcoal or gas grill.  To bake chicken, place pieces in a large baking dish.  Bake at 425 degrees for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes.  Do not overcook.  Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly. 

Marvelous Mashed Potatoes
Basic Mashed Potatoes

4 lbs russet potoes (approx 6-8 medium)
1 T salt
1 1/2 cups milk (more or less if needed)*
1/2 cup butter, cubed*
salt and pepper, to taste

Serving Day
Milk and/or butter, if needed
Chopped parsley for garnish
*see recipe variations for changes to these ingredients

Variation #1:  Garlic Mashed Potatoes
Add: 
1 head garlic, peeled (12-15 small cloves)

Variation #2:  Buttermilk Mashed Potatoes
Add:
1 1/2 cups buttermilk (instead of milk)
Reduce the following
6 T butter, cubed

Variation #3:  Cheesy Mashed Potatoes
Add:
2 cups grated cheddar or parmesan cheese
1/2 cup onion, finely chopped and sauteed (optional)

Serving Day
8 pieces of bacon, fried crisp and crumbled

Variation #4:  Green Chiles and Cheese Mashed Potatoes
Add:
1 head garlic, peeled (12-15 small cloves)
6 oz cream cheese, softened
1 cup sour cream
1 cup green chiles, chopped (canned or fresh)
Reduce the following
2/3 cup milk (more or less if needed)
1/4 cup butter, cubed

Yield  8-10 servings

Cooking Day
Peel potatoes and cut into quarters.  Place potatoes in a large stockpot.  Add enough water to cover potatoes plus 1 inch more.  Stir in salt.  Bring potatoes to a boil; reduce and simmer until potatoes are fork-tender, about 25-30 minutes. 
Drain potatoes immediately and return to pan; cover to keep warm.  (For best freezing results, do not let potatoes sit in water, as they will absorb too much water and become mushy.)  Heat milk in saucepan until boiling.  Mash potatoes with a potato masher or an electric mixer or low speed.  Add butter, salt, pepper, and enough hot milk to make potatoes smooth and creamy.  Cool completely.  Freeze, using freezer bag method. 

Mashed Potato Variations
Variation #1:  Garlic Mashed Potatoes
Add whole garlic cloves to the quartered potatoes and water.  Cook as directed. 

Variation #2:  Buttermilk Mashed Potatoes
follow cooking day directions above, replacing hot milk with room-temperature buttermilk (do not boil).  Butter is reduced; not the quantity difference

Variation #3:  Cheesy Mashed Potatoes
Follow cooking day directions above; add cheese and sauteed onion to potatoes when hot milk is added.  On serving day, gently mix in crumbled bacon right before serving. 

Variation #4:  Green Chiles and Cheese Mashed Potatoes
Follow cooking day directions above, but add whole garlic cloves to the quartered potatoes and water.  Add softened cream cheese and sour cream when mashing potatoes.  ot milk and butter are reduced; not eh quantity diffences.  Add only as much milk as is needed to make potatoes creamy.  Gently sitr in green chiles. 

Serving Day

Thaw potatoes completely.  To reheat in the oven, place potatoes in an oven-proof dish and reheat at 350 degrees for 25 minutes or until heated through.  Cover if necessary.  Stir halfway through cooking time.  To reheat in the microwave, place potatoes in a microwave-safe baking dish and reheat, covered, for 10-12 minutes or until heated through, stirring occasionally.  For either method, you may add just enough milk and/or butter to bring potatoes back to a smooth, creamy consistency, if necessary.  Serve with suggested garnishes, if applicable. 

Now for dessert!  YUMMY! 

HEARTLAND BROWNIES

1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 t vanilla
1 1/2 cups flour
1/2 t salt
1/2 cup nuts (optional)
Powdered sugar

Yields 24 brownies (each 2 inches square)

combine butter, sugar, and baking cocoa.  Add beaten eggs and vanilla.  Mix together well.  Beat in flour, salt, and nuts.  Spread in greased 9 x 13 pan.  Bake in a preheated 350 degree oven for 20-25 minutes.  Test for doneness; do not overbake.  Sprinkle powdered sugar over warm brownies.  Cool brownies completely.  Freeze, using instructions for baked goods. 

Serving day instructions
Allow brownies to come to room temperature before serving. 

Hint
Use these brownies as a base for decandent brownie sundaes.  Top brownies with ice cream, Homemade Hot fudge sauce, nuts,a nd whipped cream. 

Homemade Hot Fudge Sauce

1 cup sugar
4 T butter (1/2 stick)
dash salt
1 5 oz can evaporated milk
1 1/2 squares unsweetened baking chocolate
1 t vanilla extract

Yields 2 cups

Cooking Day instructions
In saucepan over high heat, combine sugar, butter, salt, and milk.  Bring to a boil, stirring constantly.  Let sauce boil 3 minutes without stirring.  Add chocolate and vanilla.  Stir until smooth.  Serve at once over ice cream.  Store 1 cup of sauce in refrigerator.  Freeze other cup of sauce in a container that can be reheated in the microwave or in boiling water. 

Serving day instructions
Allow sauce to thaw in refrigerator.  Stir to mix, if needed.  Reheat sauce in microwave or in a pan with boiling water, but do not allow to boil.  Serve immediately. 

Okay....there is one meal set that we will be cooking this month.  Now I'm hungry!  sheesh!  I'm working on my calendar and will try to post it soon!