After making these Bacon-Wrapped Chicken Tenders this week for the first time, I promise they will make another appearance at our table or as an appetizer at a gathering in the near future! They are packed with flavor, and let’s face it, who can resist anything wrapped in bacon? Petit Jean Meats bacon always makes a difference;)
My mom created this recipe last year after my aunt tasted a similar appetizer at a work event. After a little trial and error with ingredients and measurements, the final recipe is a hit! Serve these as the main meat for a simple supper or as an appetizer for a crowd.
Bacon-Wrapped Chicken Tenders
Preheat oven to 325°.
10-12 Chicken Tenderloins
Thick-cut bacon slices (each slice cut in half)
Mozzarella Cheese Sticks (each stick cut into thirds)
Grill-Mates Montreal Chicken Seasoning
Marinade: (Double Marinade if preparing double batch of chicken)
1/3 cup bottled Italian dressing
1/8 cup low-sodium soy sauce
1/8 cup Worcestershire sauce
Mix Italian dressing, soy sauce, and Worcestershire sauce in a shallow dish or large ziploc bag. Place chicken tenders into marinade mixture, seal container tightly, and allow to marinate in refrigerator 20 minutes minimum.
In the meantime, cut bacon slices and mozzarella sticks (number depends on number of tenderloins). Remove marinated chicken from fridge and carefully place 1/3 of a mozzarella stick in the center of each tender and roll up tightly. Stretch each 1/2 piece of bacon gently, and carefully wrap the bacon around each tender. Place seam-side down onto a separate cutting board or plate.
Sprinkle each tender with the Montreal Chicken Seasoning. Transfer chicken to a baking dish and pour leftover marinade in the bottom of the baking dish.
Cook uncovered for 30 minutes at 325°. Then, lower the oven temperature to 275° and cook another 30 minutes. Before serving, you may want to drain each piece of chicken on a paper towel to remove excess marinade, but it is not necessary.
With the recent arrival of fresh summer corn on the cob into farmer’s markets and grocery stores, corn is making an appearance at our table at least once a week. A friend of mine recently told me about her family’s favorite way to prepare corn on the cob…with Cotija Cheese and Lime…and I immediately came home to research how to make it myself!
Our dear friend and neighbor, Marilu, who grew up in Mexico, told me that preparing “elote” (Mexican for corn on the cob) with cotija cheese and lime is very popular in her home country and is a common item sold by street vendors. If you are wondering, Cotija cheese is a crumbly, Mexican cheese that I found with a little help in the Kroger deli. It is sold grated or in a block.
My hubby is the official blog taste tester, and he gave it a thumbs up and requested it again, which means it’s a keeper! Keep in mind as you prepare this corn, that the cayenne pepper, specifically, can be altered accordingly to please those who like it hot…and those who don’t.
Mexican Corn with Cotija Cheese and Lime
6 ears of corn, husks on (grilling or boiling instructions HERE)
6 T. mayo
1 fresh garlic clove, minced or pressed
3/4 t. salt or to taste
1/2 t. cayenne pepper (gradually add a tiny bit at a time to increase heat, if desired)
3/4 cup Cotija cheese, crumbled or grated
1 lime, cut into wedges for individual servings
Click HERE for step-by-step, printable instructions for both grilling and boiling corn on the cob. Grilling is preferable for this recipe, but not always practical:).
Grill or boil corn according to instructions in link above. When corn is finished cooking, transfer to a plate and allow husks (if corn is grilled) to cool.
Peel back husks completely. You can turn them inside out to form a “handle,” or like we did, remove the husk completely.
Brush each ear of corn with the mayo mixture (a pastry brush works well), and sprinkle the crumbled Cotija cheese all over corn. You can also roll the corn in the Cotija cheese, but sprinkling allows you to put just the amount you desire. Insert corn holders or shave corn completely off the cob to serve. Give each person at the table a lime wedge to squeeze over their corn.
Linking to: Weekend Bloggy Reading
Lest you think that I have abandoned the blog forever, I wanted to let you know that I am still here! I’ve known for a while that our family’s month of May promised to be crazy…and it has not failed to deliver on its promise:) It’s mostly “good crazy,” but unfortunately, there’s been a fair share of “bad crazy.” I’ll fill you in soon!
Unintentionally, the blog had to take a back seat to my family during these weeks, but I look forward to being back in the saddle in just a couple of weeks with some delicious recipes for summer and lots of other treats for your home.
Be on the lookout next week for a guest post from Miss Kopy Kat blog! You do not want to miss her post with fabulous ideas for easy wreaths for your front door all year long! She is super-talented and gives great tutorials!
Thanks for sticking with me, I have missed being here!!