Vegetable Dishes with Tolland Cookbook Club - Mar. 16, 2015

 Preview for my entry that will be updated during the week.  I will add photos, and add the recipes brought by the members of the cookbook club.

It was our monthly cookbook club gathering at the Tolland Library on Mar. 16, 2015.  This months theme was vegetable dishes, which is rather hard at this time of year.  Most of our favorite summer choices lack flavor when we head for the grocery store for our weekly groceries.  Though I try to stick with in season produce, which means primarily root vegetables for the winter, I often times substitute frozen vegetables for fresh when I want to try a recipe. 

I chose a cookbook from the library put out by Williams Sonoma.  It is part of the Time Life books series.  The book, entitled Vegetables, (link) has some wonderful recipes in it, but what drew me to it was one recipe that sounded quite delicious.  I tested the recipe out last Friday, and it was as good as I thought it would be.  For my first entry, I share the recipe called Sweet Potato Pudding, which is good in the winter with a simple soup and bread, or as a side dish with turkey or ham at holiday time.  For my part, I would definitely make this again, and I would also choose to serve it to company.  It is elegant and hearty at the same time.

                                              Sweet Potato Pudding
Prep. time - 45 minutes
Cook time - 30-40 minutes
Servings - 4 to 5

   

Ingredients:                                         
3 sweet potatoes, about 1 1/2 lb. (750 g)
     total weight.
1/3 cup (3 fl oz/80 ml) heavy (double)
     cream (see note at end)
3 tablespoons unsalted butter, melted
2 tablespoons bourbon ( I used 
      Jim Beam)
1 1/2 teaspoons fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ceylon cinnamon (link)
1 teaspoon ground ginger
salt 
pecan halves for topping, optional 

Directions:

1.) Preheat oven to 375*F (190*C).  Butter a 1-1 1/2 qt. (1-1.5-1) souffle dish.

2.) Place the unpeeled sweet potatoes in a large saucepan, add cold water to cover and bring to boil over high heat.  Reduce the heat, cover and simmer until tender, 30-40 minutes.  Drain and let cool.  
     
      Microwave directions - Place potatoes on dish, and microwave from 12-15 minutes till tender.  
                                             Turn over halfway through cooking time.



3.)  Peel the sweet potatoes. 











 


4.) Transfer to a food processor                                
fitted with the metal blade 
and puree.   






 

 5.)  Add the cream, eggs and                    
      butter and process to blend. 
 







 6.)  Add the bourbon,
       lemon juice      
       and zest, nutmeg, cinnamon
       and ginger and process again
       to mix.  Season to taste with salt
       and process for a few seconds to
       blend the ingredients.






7.)  Spoon into the prepared dish.
       Place in a large baking pan and
       pour in hot water to reach
       halfway up the
       sides of the dish.
       Important:
     Do not get any water in
        the pudding.




8.)  Place in the oven and bake
      until puffed and golden brown 
      on top about 40 minutes.
      Garnish top
      with pecan halves
      if desired.   Serve hot
      directly from the souffle dish.





      Slice up and enjoy with family and friends.  It is also good cold, and if you don't add the salt, it has a sweet enough taste to actually be a dessert.  The texture was extremely creamy and held its shape when cut and served.

Note:  The use of double cream is rather difficult in the United States.  You have to create it yourself with existing available similar ingredients.  You can substitute a homemade version of double cream, (link) or become creative as I did.  I bought Chobani plain greek yogurt, and added 1 1/2 teaspoons to heavy cream and mixed the two to make 1/3 cup.  By using yogurt, I had to add about 10 minutes to the cook time, but I believe it did make the pudding very creamy with that hint of sweetness. 


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                                        Chinese - Style Vegetables 
                                            

Prep time:  25 minutes
Cook time: 2-4 minutes
Servings:  4

Ingredients:

1/4 cup (2 floz/60ml) cold-pressed sesame oil
     or safflower oil
3 tender celery stalks, trimmed and cut
     on the diagonal
1/2 lb (250 g) green beans, trimmed
     and cut on the diagonal
6 cauliflower florets
     cut on the diagonal
6 broccoli florets
     cut on the diagonal.
1 small bok choy, leaves cut into
     thin slivers.
1 cup (8 fl oz/250 ml) vegetable stock,
     heated (I used Emerils organic)
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/2 cup (3 oz/90 g) pine nuts
     or almonds

Directions:   

1.)  Warm the oil in a large wok or frying pan over medium heat.  Add the celery, beans, cauliflower
       broccoli and bok choy and stir until coated with the oil.  

2.)  Raise the heat to high, add 1/2 cup (4 fl oz/125 ml) of the stock, the soy sauce and red pepper  
      flakes.  Stir constantly until the vegetables are barely tender, 2-4 minutes, depending on
      how well done you prefer them.    When the stock evaporates, add only enough
      remaining stock as needed to prevent sticking.  

3.)  Taste for seasoning and adjust with more soy sauce and/or pepper flakes.  Stir in the 
       pine nuts or almonds (if using almonds, coarsely chop them) and serve.

Opinion of this recipe:  For my personal tastes, I would either reduce the celery or leave it out entriely.  I found it to be far stronger than I expected it to be.  Other than that, another change I might make is using sesame seeds in the recipe.  The sesame oil does create a nice sesame flavor, but I just happen to love using seeds in my cooking.  

Serving suggestion:  Buy the Thai Peanut Sauce Powder mix, and add to unsweetened coconut milk.  Stir fry thin strips of chicken, and mix with the peanut sauce.  Serve with jasmine rice and the vegetables.  

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For my last offering to the club, I used a recipe from another William Sonoma cookbook, also from the Time Life Books.  This recipe book is excellent during the farmers market season of May through October.  It uses the freshest, tastiest ingredients.  Cooking From The Farmers Market.  (link)
can be used throughout the winter by using frozen vegetables or opting for out of season vegetables.  I have added winter alterations to the recipe.  I am sure it will taste much better in season.  I made these quesadillas and brought them to the group for a taste test as well.

Quesadillas With Heirloom Tomatoes and Sweet Corn Salsa  

Prep time: 30 minutes
Cook time: 20 minutes
Servings:  4

Ingredients:  
2 lb. (1kg) assorted heirloom or                               1/4 cup (1/3 oz/10 g) chopped fresh cilantro
   other tomatoes. (I used plum
    tomatoes and vine ripened)
    coarsely chopped
1 1/2 teaspoon salt                                                    1 or 2 serrano chiles, seeded and minced
1 teaspoon ground pepper                                         2 cloves garlic, minced
4 ears of corn, white or yellow                                  2 tablespoons lime juice
   or a mixture, husks removed
   (I used 3-4 cups frozen corn)
2 tablespoons canola or other                                     1/2 teaspoon chili powder (I used 
   light vegetable oil                                                        Mexican style Chile Powder)
1 large, ripe avocado, halved,                                     8 flour tortillas, each about 10 inches
   pitted and peeled and cut into                                       (25 cm) in diameter
   1.2 inch (12mm) dice                                               1/2 lb (250 g) Monterey jack or other
1/2 cup ( 3 oz/90 g) minced red onion                        mild cheese, shredded

Directions:
1.)  Prepare a fire in a charcoal grill. 
                 WINTER DIRECTIONS:  Use an electric grill (link)

2.)  Place the chopped tomatoes in a bowl and add 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Stir to mix and set aside.

3.)  Brush the ears of corn with 1 tablespoon of the oil.  When the coals are medium-hot, place the corn on the grill rack and grill, turning often, until tender and lightly bronzed, 8 - 10 minutes.  Remove from the grill rack and let cool.
                  WINTER DIRECTIONS: Mix frozen corn with oil.  Add 1/2 to 1 teaspoon liquid smoke. 
                                                             Grill until browned and tender.

4.)  In a bowl, combine the avocado, onion, cilantro, serrano chilie, garlic, lime juice, chili powder, and remaining 1/2 teaspoon each salt and pepper.  Cut off the kernels from the corn cobs (or just add the grilled frozen corn) and add to the avocado mixture.  Stir to mix 

5.)  In a frying pan over medium-high heat, heat the remaining 1 tablespoon oil.  When it is hot, place 1 tortilla in the pan and cook until the edges begin to curl slightly, 1-2 minutes.  Sprinkle with some cheese down the center.  Using a spatula, fold the tortilla in half and press down on the top.  Cook until the underside is golden brown, about 30 seconds, then turn and continue to cook on the second side until golden brown and the cheese has melted, about 30 seconds longer.  Remove from the pan and keep warm.  Repeat until all the tortillas are cooked.  

Tip:  If you happen to have a George Foreman grill, you can reduce your cooking time by using it to cook both sides at the same time. You might even be able to use a waffle maker, but you would have to experiment. 

6.)  Spoon several tablespoons of the tomatoes and the corn salsa inside each quesadilla and serve at once.  

Opinion of this recipe:  I LOVED it.  I would have liked a bit more smokey flavor, so when I make it again, I will use perhaps 2 teaspoons of liquid smoke.  This is a real keeper, and the tomato/corn salsa mixture makes a wonderful dip for chips, as well as a spread on crackers.  Of course, serving in the heated and browned tortilla shells is the best way to enjoy this recipe.

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Some of the other recipes offered at the meeting follow.  I have not tried any of them, but a few, such as the Fresh Mushroom Soup, and Bell Peppers stuffed with Rice, Spinach and Sun Dried Tomatoes sound interesting.  No photos will be added unless I make the recipes to update later.

                            Bell Peppers Stuffed with Rice, 
                  Spinach and Sun Dried Tomatoes      
Prep time:  25 minutes
Cook time: 30-40 minutes
Servings - 4 if using large peppers
                  8 if using extra large peppers by splitting in half.


Ingredients:
4 large green, red or yellow bell peppers
1 garlic clove, minced
1/2 cup sun dried tomatoes packed in olive oil
3 to 4 cups cooked long-grain white or brown rice (used 2 cups)

1 tablespoon extra virgin olive oil (Used the oil from the sun dried tomatoes)
1 tablespoon minced fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 large bunch spinach, washed, trimmed and
   coarsely chopped (Used 5 oz container baby spinach)

Directions:
Preheat oven to 350* F
Slice off the tops of the bell peppers and remove the seeds and membranes.  Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes or until slightly softened.  I have often skipped this step, because the peppers end up being too mushy when you bake them.  If you do use the boiling water, then immediately put the cooked peppers into ice water to stop any further cooking.  This may keep more strength to the pepper as well as tenderize it just enough.  Set aside cut side down to drain.

Chop the tomatoes and set aside.

Heat the oil in a large skillet over medium heat.  Add the spinach, garlic and tomatoes and cook until the spinach is wilted, 2 to 3 minutes.  Add the rice, parsley, salt and pepper and stir to combine.  

Fill the peppers with the rice mixture and place upright in a baking dish.  Add a few tablespoons of water to the baking dish, cover and bake until the filling is hot and the peppers are tender, 30 to 40 minutes.  Serve hot.  

One additional adjustment that was made was instead of using water, add a 16 oz. can of tomato sauce.  Other things you can do is use tomato juice for a less thick sauce, and I have even added a little vinegar to tomato soup and used that as well.   There are many variations you can do depending on your tastes.


                    Fresh Mushroom Soup 

Ingredients:      
3 tablespoons butter                                      2 1/2 pints (6 cups) vegetable stock
1 onion, finely chopped                                2 tablespoons chopped fresh parsley
1 shallot, finely chopped                              4 tablespoons sour cream
1/4 cup white wine                                       salt and pepper to taste
1 lb 9 oz. mushrooms, sliced                        2/3 cup light cream or whole milk
3 tablespoons all purpose flour 

1.)  Melt half the butter in large skillet over medium heat.  Add mushrooms and season
      with salt and pepper.  Cook for 10 minutes until golden brown, stirring occasionally.
      Remove from heat.
2.)  Melt the remaining butter in saucepan, add onions and shallots, cook 2-3 minutes
      until just softened.  Stir in flour and cook for 2 minutes.  Add wine and stock, 
      stir well.  
3.)  Set aside about 1/4 of the mushrooms.  Add remainder to stock pot.  Reduce heat, 
      cover and cook gently for 20 minutes stirring occasionally.
4.)  Allow soup to cool slightly, then puree.
5.)  Stir in remaining mushrooms, cream and parsley.
6.)  Ladle into bowls, swirl in sour cream, garnish with chopped parsley.  

Next month we will be meeting on April 20 at 6:30 p.m at the Tolland Library.  The subject will be CHOCOLATE!!!   I do believe this particular session will be very popular, and I can count on lots of samples being brought.

Bisquick Spinach Bread - With A Few Changes

We all had a hankering for a nice bread recipe.  Cooler temperatures yesterday, and the stores bringing out their fall merchandise must have set us in a warm, fuzzy mood.  The kitchen is usually scented with baking vegetable, fruit and bread machine bread beginning in mid August, when the apples begin to ripen.  Some of my favorites include zucchini bread, cottage cheese dill bread, apple bread, and tomato-basil bread. 

Since it is still considered mid-summer despite the temperatures barely making 75 yesterday, I didn't want to worry too much about lots of work.  I looked through my bread books, went online, and couldn't find anything that seemed to be relatively quick.  Then I remembered a small pamplet style cookbook put out by Bisquick many years ago.  I went rifling through all my cookbooks and on the third look I finally found it. 

As I scanned the pages, it dropped open to a page with a recipe called Spinach-Cheese Bread.  I have made this many times before, and always thought it a bit salty, but my family always loved this bread.  So I knew the one thing I would be changing right off is instead of spinach I would be using swiss chard.  The chard has slowed down a lot in its growth compared to a few weeks ago, but there was definitely enough to get the amount I needed for the recipe. 

Some of the equipment I would recommend to make it easier to make the bread is a food processor.  It isn't necessary because the chard can be first cut into ribbons, then hand chopped, but the food processor does make the task a bit quicker. 

This particular bread is a wonderful summer bread if you follow the directions as Bisquick wrote them.  The bread doesn't take much to make and it doesn't keep the kitchen super hot for long periods of time.  First I will provide the Bisquick recipe for the cowards out there (only kidding.)  No processor required, and because you are playing with frozen vegetables, it is great to work with on a hot summer day. 

My one problem with the Bisquick recipe is that it does seem too salty.  I am salt sensitive and find the use of processed or canned products make the flavor too drying for my tastes.  However, when I bake this for the men in my life and the children, they all think it is awesome, and it gets eaten quite quickly, so it definitely will be a winner with any family. 

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Spinach-Cheese Bread by Bisquick

3 cups Bisquick baking mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 ounces) condensed Cheddar cheese soup
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Heat oven to 350 degrees.

Grease loaf pan, 9 x 5 x 3 inches

Mix all ingredients except spinach until well blended.  Beat 1 minute; stir in spinach until well blended.  Pour into pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.  Cool 20 minutes; remove from pan.

High altitude directions (3500 to 6500 feet)  Heat oven to 375 degrees.  Stir 1/4 cup all purpose flour into baking mix.  Increase eggs to 4.  Decrease oil to 2 tblsp.  Bake 50 to 55 minutes.

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That is the quick and easy way to make this bread.  Since I had a problem with the flavor of the bread using the cheddar soup, I had to think of a way to get the soup without using the soup.  I decided on a nice cheddar white sauce mixed in instead of the soup.  Here is my more labor intensive bread, using fresh swiss chard instead of frozen spinach.  The time involved in making it my way is about 3 1/2 hours, which may be a bit much for one loaf of bread, but as I make it more often I will get quicker at it.  Of course, I also missed my original intention of finding a quick recipe that didn't take too much work.  But the work was well worth the result.

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Savory Swiss Chard-Cheese Bread

Ingredients:
3 cups Heart Smart Bisquick baking mix
1 tablespoon olive oil
1 tablespoon dill seed
2 teaspoons onion powder
1 cup cheddar white sauce (recipe below)
10 ounces fresh chopped swiss chard, stems removed (about 2 cups)
1/4 to 1/3 cup feta cheese (your preference.  I did not measure, I just grabbed three handfuls and mixed in)

Preheat oven to 350 degrees.  Grease a 9 x 5 x 3 inch bread pan. 

Swiss chard prep:  Cut away stems from chard.  I ususally cut about 1/2 inch above where stem attaches to leaf.  Stems can be kept for other recipes if you wish.  After removing leaf, using a scale measure about 10 ozs.    Once measured

wash leaves in a bowl of water.  Continue dumping and filling bowl with fresh water until you no longer see any grit in water.  Squeeze leaves to remove all excess water, then place in small batches in food processor and chop the leaves.  If you don't have a processor, then cut leaves into ribbons, then chop them.  This is probably the most lengthy part of the whole recipe.                                                                   

Once again measure the chopped leaves on a scale to get about 10 ozs.  Set aside. 

To make the cheese white sauce, grate 1 cup of cheddar cheese.  Set aside. 

Scald one cup of milk (heat just to before boil.  I use a microwave, and heat about 2 minutes.)  Set aside.

Place two tablespoons butter or margerine in stainless saucepan and melt on medium low.  Add two tablespoons unbleached flour, stirring to blend.  Always use a wooden spoon when making white sauce.  Do not cook too long or flour will burn.  The milk and flour will create a paste.  Slowly add scalded milk, stirring constantly.  Add some salt and pepper..

Continue stirring on medium low for about 10 or 15 minutes as sauce begins to thicken. You will feel the milk mixture get thicker as you stir. Once mixture is thickened to about the consistancy of a medium gravy, remove from heat. Stir in cheese. Continue stirring until smooth. If you have to place back on burner to melt, make sure burner is off. Set aside off of stove to cool.

As your cheese sauce cools, mix all other ingredients except the chard.  Beat for about a minute.  Add cheese sauce when it is just lukewarm.  Mix.  Add chard.  This is where your preference comes in.  When I measured the 10 ozs, as I was putting it into the bread mix, it seemed to be too much so I did not use all the chard.  I also did not measure how much I used, so I would say anywhere from 1 1/2 to 2 cups. 

Place bread dough into bread pan, level it, and then bake for about 55 to 65 minutes, until long toothpick inserted comes out clean. 

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The bread was incredibly well textured, though it did come out a little high.  Perhaps reducing the eggs to 2 might decrease the height of the bread, but I did not mind that it was so high.  The first taste of this bread, and I knew I had finally done something right.  It is delicious, and the time spent making it just disappears as you take a second piece and then a third.  Love this bread.  It is definitely a keeper.

The Pasta Wins Today - Quick and tasty penne pasta for a summer night

Well, it was a refreshing day today on the marsh.  While many in the state were experiencing oppressive air, we had a delightful breeze all day.  The day began with a watering of my summer garden.  I know the heat is moving in, and wanted to give the tomatoes and squash a little relief.  Fun, fun, fun as I played with the sprinkle system for about 1/2 hour to figure  out which direction it wanted to go in.

Next I decided it was time to pull up all my pea plants.  There have been fewer and fewer peas, and they were looking a bit yellow, so I thought it was time.  Of course, I scrutinized every plant before tossing it in the compost, and got quite a full basket of pea pods.  That left me with a decision of what to make for supper.  Most of the pods have gotten too starchy, and very chewy, but there were fully formed peas inside, so I split the pods and kept the peas.  That was my first ingredient for my decision on supper.

My cauliflower is now forming large heads, and one was totally ready to pick.  I could not come to a conclusion as to what I could do for a dish using cauliflower and peas, so I wrapped the cauliflower up after picking and decided it could wait for another day.

The basil has recuperated from its clipping last week.  The two jars of pesto from that trim are now gone, between my sisters family and me.  The pesto is on tap to be made tomorrow, but I haven't used the herb much in dishes yet, so I wondered how basil would taste with peas.  My mind started calculating ingredients once again.

My sister dropped a bunch of pickling cucumbers off from her garden, and mine are still very behind in growth, so they had to be done up in something today as well.  My day was filling up with tasks, but being a workaholic, I thrilled at the prospect. 

When things begin to pile up, you just have to get them done one thing at a time.  First order of business was the cucumbers.  My family are real dill pickle lovers, so we never can have enough to eat.  There is a recipe that all of us have been using for 25 years.  These pickles are the best tasting I have ever had.  Even people who hate dill pickles like this recipe.  It is easy, quick, and the flavor is amazing.  The only drawback is that the pickles lack that crispness that is enjoyed when biting into a brined and crocked pickle.  However, the ease of it makes up for that one shortcoming.

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Never Fail Dill Pickles

Ingredients:
20 pickling cucumbers ( I have discovered that cucumbers vary so much in size
                                       that sometimes you only need 4 or 5)
2 dill heads ( or a tblsp of dill seed)
2 medium cloves garlic (this is preference.  We love garlic so I use
                                        4 cloves of garlic)
1 1/2 cups water
1/2 cup distilled white vinegar (the best is Heinz in glass bottles.  Plastic bottles
                                                  tend to have lots of floaters in the vinegar)
1 tblsp pickling or kosher salt (kosher salt is saltier tasting.  I get my pickling
                                                  salt at Agway)

Thoroughly scrub the cucumbers.  Even if it seems that a light brown spot may be just part of the color of the cucumber skin, I get rid of it.  I use a scrub brush and my fingernail to get rid of any brown discoloration.  Very important, because bacteria houses in dirt and crevices. 

Slice the unpeeled cucumbers lengthwise into halves.  Occasionally if the cucumber is really large, you might have to slice the halves into quarters. 

Fill 2 clean, dry, hot pint canning jars with cucumbers.  I don't use pints, I use wide mouth quart canning jars.  Tuck dill heads and a clove of garlic, split in half, into each jar.

Mix the water, vinegar, and salt and bring to a rapid boil.  Pour into jars, filling to within 1/4 inch of the rims.  Seal with canning lids.  For pints, process in boiling hot water bath for 5 minutes.  For quarts process for 15 minutes. 

 A word about hot water boiling bath.  Start timing after the water is back to boiling after putting jars in.  If you are using a glass or ceramic top stove, make sure your canner is flat bottomed.  I use a large stock pot, not a canner, and my rack is actually a circular metal  cooling cake rack.

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The cucumbers are now done, and I decide the day is too beautiful to be stuck inside an air conditioned kitchen, so I take a walk.  My eyes always scan the roadsides for berries, but today there are none to be found.  The seckle pear tree along my route is producing a lot of pears, but today is not the day to pick them.  I walk the trail to the marsh, walk around it, then head back home. 

 Refreshed, I am ready to set my sites on supper.  I have one very small zucchini squash that is beginning to turn yellow on the blossom end, so I pick it.  It is barely the size of a pickling cucumber but if I don't pick it the entire squash will turn yellow.  So what can I do with peas, a small zucchini squash and basil?  Well, there is always pasta.  So after scanning to see what kind I had, I settled on a box of penne pasta.  Here is the recipe I came up with for a side dish for supper.

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Waste Not Want Not Penne Pasta
Serves 3

Ingredients:
1/2 Box of penne pasta
1/3 cup fresh peas
1 mini zucchini squash
1/2 medium onion
your favorite ready made alfredo sauce (I used Classico Four cheese)
several basil leaves
Smart Balance original spread
garlic
Fresh parmesan cheese
salt and pepper
chopped pimento











Slice zucchini into circles, then cut circles into quarters.  Chop onion, but not too small.  Place peas, zuccini, and onion in microwave safe dish and add just enough water to fill bottom of dish.  Cook on high for about 6 minutes.  Set aside. 

Cook pasta accoring to directions.  Drain.  Toss garlic butter into pasta.  Heat up the alfredo sauce.  Want to make your own?  Make this simple 5 minute microwave alfredo sauce.

You know that vegetable dish you microwaved?  Well, add about 2 tblsp Smart Balance, and reheat in microwave for about a minute, just until butter is melted.

Chop basil leaves into small pieces, and chop pimento.  Keep an unchopped basil sprig for each dish.  To serve your pasta, first layer pasta in dish.  Top with 1/3 of the vegetables.  Spoon alfredo sauce on top of pasta/vegetables.  Grate parmesan cheese on top of sauce, then sprinkle some of the chopped basil on the sauce.  Take pimento and add on top of everything.  Place a sprig of basil off to side.  You have a tasty and beautiful pasta dish.

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Our meat choice was boneless, skinless chicken tenders.  Now we have a very simple way to cook the chicken.  You need Kraft grated parmesan cheese, olive oil, and minced garlic.  Place oil in frypan, add garlic, start to heat to release garlic smell, then add tenders.  Shake on cheese, and cook at medium heat.  Keep turning over chicken and shake more cheese on when you turn.  When chicken is nicely browned, it is ready to eat.  Just make sure there is no pink in chicken, but it is usually not a problem when cooking tenders. 

Well that is it for now.  Have a great day.