Recipe: Cuban-Style Chicken Tenders Dinner, Blueberry Lattice-Top Cobbler

CHICKEN TENDERS DINNER MENU:
- Cuban Chicken Tenders with Green Beans and Corny Yellow Rice
- Homegrown Tomatoes and Heirloom White Cucumbers with Cilantro-Honey-Basil Vinaigrette
- Lattice Top Blueberry Cobbler with 'Nilla Ice Cream

Hello Everyone,

While I was sitting at Porterfield's Tires awaiting my Bug's oil change, I had a delightful conversation with my cousin Carol...among the topics we discussed, was what was I going to cook tonight. I was out of ideas. She gave me a great suggestion on how to fix chicken tenders really quick. She has always advised me on keeping frozen tenders in the freezer for quick meals and she is spot on!

I fixed them just like she told me; get some olive oil in the skillet, put the tenders in and sprinkle them with salt, pepper and garlic powder and brown them up. Put in a few slices of onions, squeeze some lemon juice over everything and viola! I used sweet Vidalia onion slices and also added a small sweet red bell pepper that I grew in my garden and it was all delicious!

To the meal, I added a salad of fresh home-grown tomatoes and heirloom white cucumbers and dressed that with a cilantro-honey-basil vinaigrette. You can't find these white cucumbers in the store, you get them from friends or neighbors who grow them, if you are lucky enough! The tomatoes and cukes are being grown by my neighbors who graciously shared them with us. They were outstanding! I added to the plate green beans and yellow rice with corn in it, one of my Mom's creations!

For dessert, I made a lattice-top blueberry cobbler and served it with 'nilla ice cream! The blueberries were picked by me and my friend Carol who knows a friend who has blueberry bushes in her yard. We had a blast picking them...for free! Free always tastes sooooo good! Here is the recipe for the cobbler...

BLUEBERRY LATTICE-TOP COBBLER
Serves 6-8

Using less sugar in the recipe allows for the true flavor of the blueberries to come out instead of being icky-sweet! What an incredible cobbler!

4 cups fresh blueberries
2/3 cup sugar (plus 2 Tbsp. for sprinkling on top)
1/3 cup all-purpose flour
1 Tbsp. lemon juice
1 pkg. Pillsbury brand refrigerated Pie Crusts
2 Tbsp. butter, softened
Vanilla ice cream (for serving)

Preheat oven to 425 degrees F.

In a large mixing bowl, combine berries, 2/3 cup sugar and flour. Toss well to cover. Sprinkle with lemon juice and toss gently.

In a 9-inch rectangular glass baking dish, line the bottom and sides with one pie crust. Gently stretch so that sides are covered. If it tears, mend together gently.

Pour prepared berries in, dot with butter. With the other pie crust, lay it on a wooden cutting board and cut into long strips about 1/4 inch width. Start lattice, over and under and stick ends to sides when finished for a finished look. Sprinkle top with remaining 2 Tbsp. sugar.

Bake for 35-40 minutes or until browned and bubbly.

Serve warm with vanilla ice cream.

Enjoy!