MND 3: Rosemary Tenders, Butternut Squash Ravioli in Brown Butter Sage Sauce and…



I love chicken tenders and I am not talkin the kind from Jack in the Box, but the beautiful tender piece of chicken that nests between the breast and the bone. I usually buy a large flash frozen bag of these little guys from Trader Joes. They rock because they defrost in about 10 minutes in cold water. You have nothing to make for dinner? Fear not, if you have tenders in the freezer. I use tenders in many different ways and you will be making many appearances on Monday night dinners.


I used to think sage was something that hippies burnt or something to get that ex-boyfriend’s energy out of your house, but it turns out that when sauteed with butter, it becomes a crispy mind blowing treat for the senses. If you have never had brown butter sage sauce with butternut squash ravioli, forget that long list of to-do’s and get yourself t the grocery store now.


My momma loves her some Maché. Sometimes referred to unattractively as Lamb’s lettuce, these adorable round leaves taste like a mix between arugula and spinach. That’s the best I can do.


Raw rosemary skewered chicken tenders



12 tenders thawed
1 bunch of rosemary
sea salt
olive oil
garlic (optional)
Separate rosemary into individual little branches.
Remove rosemary from half of the little branch to make skewering easy. These don’t function as skewers, but as decoration and flavoring agent.
Hold tender in one hand and with the other insert rosemary into the blunt end of the tender until you reach the rosemary on the branch.
Season with salt and pepper
Sprinkle with leftover rosemary, cover with plastic and refrigerate while you prep the rest of dinner.
Heat 2 T olive oil in a pan on medium high heat.
Place one smashed clove of garlic in oil for flavor.
Saute tenders on one side until opaque through the middle about 5 minutes, flip and repeat. Stack tenders in foil while you cook the rest.

Cook sage in oil/butter until it gets dark green and crispy and there are brown flecks in the butter


(you are free to look up someone else’s recipe for the brown butter sage sauce, but this is how I do it)

3 T good unsalted butter (Plugra)
3 T Extra Virgin Olive oil
1 bunch of sage, leaves only
course sea salt

Cook store bought ravioli according to directions and set aside
Melt butter and oil down on medium heat.
Add sage leaves and cook until leaves are dark green and there are brown flecks in the sauce. It is called brown butter sauce because the milk solids in the butter cook down. I like the sage leaves to be crispy.
Push leaves to one side of pan and add ravioli.
Toss ravioli in sauce and let sit for a few minutes.
Sprinkle with course sea salt and crispy leaves

MACHE SALAD with lemon vinaigrette

1 package of Maché
1/4 cup of pomegranate seeds
1/4 crumbled Stilton or any cheese
1 pear or several little pears

Place lettuce on plate first, sprinkle with pomegranate, crumbled bleu and sliced pear. sprinkle with salt and pepper and drizzle with vinaigrette.


4 T olive oil
1-2 T fresh lemon juice
1.5 teaspoons of dijon
1 teaspoon honey
1 small shallot minced
sea salt and fresh ground pepper

whisk all ingredients together and taste. Add more honey, dijon or lemon juice if necessary.

By |2018-10-03T11:15:09-04:00November 3rd, 2011|

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