The happy circumstance of half-priced chicken tenders at the grocery left me with one final package on the first official day of summer, so I seasoned and marinated them and then let the grill take care of the rest. Alongside, there was salad with some fresh flavor-boosted Thousand Island dressing. But a true highlight was a dish of twice-baked cheesy bacon-scallion-sour cream mashed potatoes, highly reminiscent of what the old Raleigh favorite restaurant known as Darryl's would have called "smashed potatoes." (That name conjures something else altogether these days.)
"Grilled Chicken Tenders," from Sara Welch of Dinner at the Zoo. [Published 14 May 2018 / Updated 23 March 2019]
Based on "Beef & Cheddar Melts Sauce," a Roediger House creation.
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