Gingered Spaghetti Salad, Lemon-Herb Roasted Chicken and Old Fashioned Chicken and Noodles

Hello!  There are two recipes that did not earn a smiley face this week.  The first one is:

Gingered Spaghetti Salad

This recipe is by: Cindy Heinbaugh

Prep: 30 min.  Serves: 8

1pkg. 16oz Spaghetti

1 cup frozen shelled edamame

3 cups cubed cooked chicken breasts

1 English cucumber

1 medium sweet red pepper, chopped

1 small sweet yellow pepper, chopped

1 small red onion, chopped

1 tsp. minced ginger root

1 cup reduced fat sesame ginger salad dressing

3 green onions, chopped

     In a dutch oven, cook spaghetti according to package directions, adding the edamame (we used a different veggie.  I like edamame's but not everyone else in this house likes them) during the last 5 minutes of cooking.  Drain and rinse in cold water.  Place in a large bowl.  Stir in the chicken, cucumber, peppers, red onion and ginger.  Sprinkle with green onions (I forgot to do this part).

Lemon-Herb Roast Chicken with Pan Gravy ( a Campbell's recipe).  This one is the second one that didn't earn smiley face.  I think that we will try this recipe again at a later date.  My chicken didn't cook all the way through and usually I do a good job at baking it.  I think maybe on this night I was in a hurry.  The pan gravy was really good!  So this recipe could get a status change!

Lemon-Herb Roast Chicken with Pan Gravy

Prep: 15 min.     Roast: 1 hour and 35 min.     Cook: 10 min.     Makes 6 servings

1 lemon                                                           1tbsp chopped fresh thyme leaves or 1 tsp dried thyme

1 can 10 3/4oz Campbell's Condensed Cream of Chicken Soup

1tbsp chopped fresh rosemary leaves              3 cloves garlic, minced

1 roasting chicken (5 to 7 lbs)                          1/4 cup dry white wine

1/4 cup water

1. Heat the oven to 375F.  Grate 1 1/2tsp. zest and squeeze 1 tbsp juice from the lemon. 

2. Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl.  Reserve 1 cup soup mixture for the gravy.  Place the chicken into a shallow roasting pan.

3. Roast for 1 hour and 15 minutes or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

5.  Spoon off any fat from the pan juices.  Stir the wine in the roasting pan and heat over medium-high heat to a boil, scrapping up the browned bits from the bottom of the pan.  Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling.  Serve the gravy with the chicken.

Here is the one that got a smiley face this week.  Old-Fashioned Chicken and Noodles, I am not sure where I got this recipe.  I do know that it came out of a magazine, but which one I couldn't possibly remember.

Old-Fashioned Chicken and Noodles

Prep:30min  Cook:20min  Cool:35min

3 medium onions, chopped (1 1/2 cups)

3 Stalks celery, sliced (1 1/2 cups)

2 cloves garlic, minced

1 tablespoon olive oil or butter

3 pounds bone in chicken thighs, skinned

4 cups reduced sodium chicken broth ( about two cans)

1 12-ounce package of frozen egg noodles

1 cup water

4 carrots, sliced (2 cups)

1 1/2 teaspoons dried thyme, crushed

1 teaspoon poultry seasoning (I forgot this step)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons cornstarch ( I also forgot this part)

1 1/2 cups of frozen peas ( we used frozen mixed veggies)

2 Tablespoons lemon juice (forgot this one too)

ONE: In a 6 quart pressure cooker cook onion, celery, and garlic in hot oil or butter, stirring often, for 3 minutes.  Add chicken pieces, broth, frozen egg noodles, water, carrots, thyme, poultry seasoning, salt and pepper.  Lock lid in place.

TWO: Bring to pressure over high heat (20 to 30 minutes); immediately remove cooker from heat.  Set cooker aside until pressure as dropped (about 25 minutes).  Remove chicken; set aside to cool slightly.  Remove meat from bones;discard bones.  Chop the chicken.  Add cooked chicken to the noodle mixture.

THREE: In a small bowl, dissolve cornstarch in 2 tablespoons water.  Add cornstarch mixture to pan along with peas and lemon until slightly thickened and bubbly; cook and stir 2 minutes more.  Makes 6 to 8 servings.

Okay, I didn't do it this way at all.  I cut the chicken pieces up before I ever started.  I don't have a pressure cooker either and I missed some steps too, but everyone at the dinner table still liked it.  Well almost everyone, my daughter ate it, but I could tell it was not her favorite dish.





Yellow Chics and Cake Pops

Hello everyone,
      These are my yellow chic cupcakes.  The idea is from a book; Hello,Cupcake! Instead of using the entire design like they had I changed my up a little.  I also used cake balls for the heads instead of donut holes.



   I also did some cake pops with the left over cake balls.  I remembered this time to use melted candy on the sticks and then decorate them.  Needless to say they are able to stand up without sliding off. 



Italian Sausage Burgers

Hello everyone.  So far in this new composition cook book I have done really good about the recipes I choose to go in there.  Almost all of them has gotten a smiley face; this recipe got one too.

                                                             Italian Sausage Burgers

                                                         prep: 20 min.     grill: 14 min.

                                                      I think this is another Publix recipe

                                                    1 pound ground beef (we used turkey)

                           4 ounces bulk pork sausage (we used Johnsville's ground Italian)

                                                               1 cup marinara sauce

                           2 Tablespoons snipped fresh basil or teaspoons dried basil, crushed

                                             1/4 cup finely shredded Parmesan cheese
                                  4 slices Publix Bakery Italian 5-grain bread, toasted
                               1 to 2 ounces provolone or mozzarella cheese shredded
                                                    fresh basil, shredded (optional)
ONE: In a large bowl combine beef, sausage, 2 tablespoons of the marinara sauce, the Parmesan and snipped basil.  Shape into four 3/4 inch thick patties.
TWO: For a charcoal grill place patties on grill rack directly over medium coals.  Grill, uncovered, for 14 to 18 minutes or until an instant read thermometer inserted in a patty registers 160 degrees, turning once halfway through grilling.  (For gas frill preheat grill.  Reduce heat to medium.  Place patties on grill rack.  Cover and grill as above.)
THREE: Serve each patty on a slice of toasted Publix Bakery Italian 5-Grain bread.  Heat remaining marinara sauce and spoon atop patties.  Sprinkle with cheese and, if desired, top with shredded basil.  Makes 4 servings.



Many dishes and desserts

Herb-topped stuffed tomatoes

     prep: 25 min.   serves:4
This recipe is by: Mary Relyea

1 cup chopped onion
1 garlic clove, minced
1 tbsp plus 2 tsp butter divided
1/4 cup plus 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
4 large tomatoes, halved
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

1.  In a small skillet, saute onion and garlic in 1 tbsp butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. (With this step I added cooked ground turkey meat so it will be more like a dinner and not an appetizer). Spoon 2 tbsp onto each half.
2.  Place on a baking sheet.  Broil 8 inches from the heat for  4-5 minutes or until lightly browned.  Sprinkle with basil and parsley.  Serve immediately.

Soft Crinkle Molasses Cookies

(I am not sure where this recipe came from)

1 cup sugar

3/4 cup shortening or butter (1/2)

1/4 cup light molasses

1 egg

2 cups all purpose flour

2 1/2 teaspoons baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar

Heat oven to 350 degrees.  In large bowl, combine sugar, shortening or butter, molasses and egg.  Beat at medium speed until well blended.  Add flour, baking soda, cinnamon, cloves and salt.  Beat at low speed until soft dough forms in the shape of 1 inch balls, roll in sugar.  Place balls 2 inches apart onto ungreased cookie sheet.  Bake 8 to 12 minutes.  Cool completely before serving.  Makes up to 6 dozen.

CAKE BALLS FOR A GA BAKE SALE

It wasn't until recently that I discovered that in order to have cake pops I needed to dip the end of the stick into candy melts or chocolate melts.  Then insert the stick into the ball.  I had to laugh at myself. 

Quick Peanut Butter Blossoms

This recipe came from General Mills

Ingredients: 1 roll refrigerated peanut butter cookie dough

granulated sugar

36 Hershey's Kisses, unwrapped

Instructions:  1. Heat oven to 375 degrees (I followed the cookie dough package on this part).  Shape dough into 1 inch balls.  Roll in sugar; place 2 inches apart on ungreased cookie sheet. 

2. Bake 10-12 minutes or until edges are browned and cookie is set.  Immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet and place on wire rack.  Cool completely.  Makes about 3 dozen.

Asian Turkey Sliders

I am not sure but I think that this recipe is from Publix

1 egg, lightly beaten

1medium carrot, shredded

1/3 cup panko (Japanese style) bread crumbs

1 tablespoon soy sauce

18 to 20 ounces of uncooked ground turkey

8 publix bakery dinner rolls, split and toasted (i left out the toasted part)

Bottled sweet and sour sauce (we opted out of this step)

3/4 cup shredded napa cabbage or Chinese cabbage (Bok Choy)

One:  In large bowl combine egg, carrot, panko and soy sauce.  Add ground turkey, mix well.  Shape into eight 3/4 inch thick patties.

Two: (I fried these on the stove instead of grilling); For a charcoal grill place patties on the greased rack of an uncovered grill directly over medium coals.  Grill for 14 to 18 minutes or until done turning once halfway through grilling.  For gas grill preheat grill.  Reduce heat to medium.  Place patties on greased grill rack.  Cover and grill as above.













Southern Strawberry Pie

This recipe came from a magazine that a friend of my mom's had.  I don't remember what magazine.  To me this recipe almost tastes like it could be from a restaurant.

Southern Strawberry Pie

3/4 cup sugar

2 tbsp cornstarch

2 tbsp light corn syrup

1 cup water

3 tbsp strawberry jello

1 quart fresh strawberries

1 baked pie shell

Combine sugar, cornstarch, corn syrup and water.  Bring to a boil.  Cook, stirring constantly until thick and clear.  Add gelatin.  Stir until dissolved.  Cool.  Place berries in pie shell.  Pour in gelatin mixture.  Chill till firm.

Spicy Shrimp and Peppers with Pasta

This was a good dish.  Another smiley face in the cookbook.  This recipe is from a magazine and I'm not sure which one.

1 cup sliced baby portabella mushrooms
1 medium sweet yellow pepper, cut into half inch pieces
1 medium green pepper, cut into 1/2 inch pieces
1 shallot minced
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp. Italian seasoning
1/2 tsp salt
6oz uncooked whole wheat linguine
1lb uncooked medium shrimp, peeled and deveined
3 tbsp. minced fresh parsley
or 1 tbsp dried parsley flakes
     1. In a large nonstick skillet coated with cooking spray, saute the mushrooms peppers and shallot in oil until tender.  Add garlic and pepper flakes; cook 1 minute longer.
     2. Stir in the tomatoes, Italian seasoning and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 12 to 15 minutes or until veggies are tender.
     3. Meanwhile, cook pasta according to package directions.  Add shrimp to sauce; cook and stir for 5 to 7 minutes or until shrimp turns pink.
     4. Drain pasta; stir into sauce.  Heat through.  Sprinkle with parsley.

Ginger Teriyaki Beef Stir-Fry

Hello everyone.  Tonight's dinner was Ginger Teriyaki, it was good.  It won a smiley face sticker in the cookbook.

Prep: 10 minutes     Cook Time:  10 minutes     Makes 4 servings (exactly)
2 tbsp veg oil
3 cups stir fry veggie mix
1lb. thinly sliced sirloin or flank steak
1 pouch Simply Asia Ginger Teriyaki Stir Fry Sauce
Heat oil in a large skillet over medium high heat.  Add veggies, cook and stir 5 minutes or until tender crisp.  Add beef; cook and stir 3 minutes or until cooked through.  Stir in stir fry mix until well mixed through.  Serve with cooked rice or noodles, if desired.
I think this recipe was by www.realasianmadesimple.com