As I mentioned in the previous post one of our regular Saturday night attendees turned 4 while we were off at a wedding reception last weekend. So we tried to come up with a kid friendly menu that adults would still enjoy.
Chicken tenders (I want to say hand-crafted but that seems silly).
Grilled Potatoes and Onions
Sauteed Corn with Leeks
Steamed Green Beans
Brightly Colored Cake for dessert
There were 12 folks for dinner this week (8 adults and 4 children).
Ted made the chicken tenders. The tenders marinate in buttermilk seasoned with salt, pepper and paprika. They are then dredged in flour and allowed to dry a bit on a baking rack before frying. We served them with some local barbeque sauce.
The grilled potato & onion dish involved slicing up the potatoes & onions about 1/4″ thick. I toss them with salt, pepper, olive oil, fresh rosemary & fresh thyme. I then make a large foil package to hold them. Crank up the grill to high for 15 minutes and place the foil pack over one of the burners. Turn that burner to low. Cook for 35 minutes, flipping the pack once. The potatoes come out a bit browned.
I’ll post a recipe for the corn & leeks later this week. Other than removing the corn from the cob it is fairly straightforward.
Confession time – the biscuits were from the grocery store freezer. One thing we’ve learned over the years is to cut corners to make for a less hectic evening.