The Roanoker - May/June 2020 - 13

BECKY ELLIS is a freelance writer specializing in champagne and
food. Her motto is " Don't wait to celebrate! Pop the cork now! " She
loves to share tips for entertaining with bubbly. Find her creative
recipes and champagne tasting notes on her blog bubblybee.net
and Instagram at bubblybeeboop.

Place chicken breasts in a pan. Cover with
buttermilk. Sprinkle with salt and pepper.
Cover pan and place in refrigerator for 4
hours.
Preheat oven to 375 degrees Fahrenheit.
Remove chicken from refrigerator and cut
into ½'' slices (11 slices per chicken breast).
Cut slices in half to make tenders.
Place flour, chopped pecans, salt, pepper
and blackened seasoning in a bowl. Mix to
combine. Place flour mixture in blender or
food processor. Blend/process until pecans
are incorporated into the flour.
Dip chicken tenders in egg wash, then roll
in flour mixture. Place chicken tenders on a
baking sheet. Bake for 10 minutes, remove
from oven and turn tenders over with a
spatula. Bake 7 more minutes.
Refrigerate until ready to serve. Serve
warm or at room temperature drizzled with
Mike's Hot Honey or your favorite honey.
Note: If serving these on an outdoor
picnic, honey may attract bees. Fortunately
these pecan chicken tenders are delicious
with or without the honey!

MARGARITA WATERMELON SLICES

enough to handle, chop them into cubes and
place in a large mixing bowl.
Remove corn from cob and add to
potatoes. Add green onions, salt, pepper, dill,
chives and celery to potatoes. Mix well.
Place sour cream, pickle relish, mustard
and mayonnaise in a mixing bowl. Mix well
to combine all ingredients. Pour sour cream
mixture over the potato mixture and stir to
combine.
Place potato salad in serving bowl. Place
boiled egg quarters around the edge of the
perimeter of the bowl. Place pickles in the
same manner as the eggs, then the black
olives and green onion, making a circular
garnish. Place celery leaves in the center
of the potato salad and sprinkle the salad
with paprika. Chill in refrigerator until ready
to serve.

Margarita Watermelon
Slices
Makes 4 servings

*	 2 (1 inch) slices watermelon (I use a
small watermelon for this recipe)
*	 2 tablespoons lime juice (1 small lime)
*	 3 tablespoons Tequila
*	 3 tablespoons sugar
*	 ¼ teaspoon salt
TheRoanoker.com

Cut each watermelon slice into 6 wedges.
Place wedges flat in a plastic container.
Combine lime juice, tequila, sugar and salt
in a small bowl. Mix well to combine all
ingredients. Pour lime juice mixture over the
watermelon slices.
Cover tightly and refrigerate for one hour.
Turn container over and shake container
lightly to cover the watermelon with lime
mixture. Continue to refrigerate for one
more hour. Serve very cold.

Pecan Chicken Tenders
with Hot Honey
Makes 44 small tenders

*	 1¾ pounds chicken breasts
*	 ½ pint buttermilk
*	 Egg wash: 1 egg mixed with 1
tablespoon water
*	 2 cups flour
*	 4½ ounces chopped pecans
*	 2 teaspoons salt
*	 2 teaspoons black pepper
*	 2 teaspoons blackened seasoning
*	 Mike's Hot Honey or your favorite
honey for drizzling (optional)

Hawaiian Dreams

Makes 22 small sandwich cookies
*	 16-ounce package refrigerated Nestle
Toll House white chip macadamia nut
cookie dough
*	 ¼ cup finely chopped macadamia nuts
*	 ¼ cup sweetened shredded coconut
*	 ¼ cup lemon curd

Preheat oven to 350 degrees Fahrenheit.
Flour cutting board and roll out cookie
dough into an 8 " x10 " rectangle. Cut into
rounds with a 1 ½ " cookie cutter. Gather
scraps of dough and roll out again, continue
cutting rounds (total 44 round cookies).
Place cookies on ungreased baking sheet
and bake 11 minutes, turning cookie sheet
once halfway through baking. Remove from
oven and cool.
Spread bottom half of 22 of the cookies
with lemon curd (approximately ½ teaspoon
for each cookie). Top with ½ teaspoon
macadamia nuts and ½ teaspoon coconut
on each cookie. Top with another cookie to
make a small cookie sandwich. Refrigerate
until service. May be made one day ahead
and kept in the refrigerator. -BECKY ELLIS
MAY/JUNE 2020

13


http://www.bubblybee.net http://www.TheRoanoker.com

The Roanoker - May/June 2020

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The Roanoker - May/June 2020 - Cover1
The Roanoker - May/June 2020 - Cover2
The Roanoker - May/June 2020 - 3
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The Roanoker - May/June 2020 - Cover3
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