Cindy's Recipes and Writings

Blueberry Ginger Slaw

Posted on March 22, 2020 by Cindy Kerschner

Blueberry Ginger Slaw. Tangy, refreshing blueberry and vegetable slaw with 2 kinds of ginger. Part of our Recipes from Our Family Table Spring sides Celebration!

I’m so excited about this week’s post! It’s time to put away the heavy, sides of sweet potatoes, stuffing ad garlic mash. Bring out some salads, fresh peas, spears of asparagus, and such as side dishes.
Blueberry Ginger Slaw
Spring salads just taste better with a bit of fruit. Blueberries with red and green cabbage, carrots, broccoli in a light vinaigrette make a delicious slaw.
But wait! Ginger two ways? Absolutely!
Fresh ginger and crystallized ginger add a bit of spice as a nice touch to perk up crispy veggies like cabbage and carrots.
Blueberry Ginger Slaw

Blueberry Ginger Slaw

5 from 2 votes

Print Recipe

Ingredients

1 cup shredded green cabbage
1 cup shredded mixed vegetables (red cabbage, carrots, broccoli)
1/2 cup blueberries
1/2 tsp crystallized ginger
dressing
2 tbsp apple cider vinegar
1/2 tsp grated fresh ginger
1 tbsp olive oil
1/4 tsp salt
1/2 tsp honey

Instructions

Toss together vegetables with crystallized ginger.
Whisk together vinegar, salt, ginger, honey and oil. Pour dressing over vegetables. Sprinkle with blueberries.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event!

Fresh Spring Sides Dishes

Blueberry Ginger Slaw by Cindy’s Recipes and Writings
Creamed Beet Salad by Art of Natural Living
Creamy Parmesan Asparagus Soup by Cheese Curd In Paradise
Grilled Asparagus with Fresh Gremolata by That Recipe
Honey Roasted Carrot Salad by A Day in the Life on the Farm
Lemony Asparagus Pasta Salad by Making Miracles
Orzo Pasta Salad by Blogghetti
Roasted Balsamic Asparagus and Mushrooms by Hezzi D’s Books and Cooks
Roasted Carrots, Potatoes, and Green Beans by Eat Move Make
Sweet and Sour Cabbage by A Kitchen Hoor’s Adventures

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Posted in blueberry, cabbage, cole slaw, salad, What's For Dinner? | 18 Comments

Chicken Teriyaki Meatballs

Posted on March 8, 2020 by Cindy Kerschner

Chicken Teriyaki Meatballs serve tender ground chicken in a sweet, mirin rich teriyaki glaze. You will never buy bottled sauce again!

Chicken Teriyaki Meatballs
This week’s challenge…
Meatball Day is March 9. So, get rolling and make some epic meatballs to celebrate this day. From traditional Italian meatballs, Swedish, and even Asian there’s plenty of meatballs to choose from.
Thanks to Christie from A Kitchen Hoor’s Adventures for hosting our Meatball Madness Event!

I love chicken meatballs and I like teriyaki sauce so I decided to combine these two for our event.
Chicken Teriyaki Meatballs
This sauce is very easy to make and adjust to your own tastes. Cut back on the brown sugar, for a less sweetened version. If your don’t have fresh ginger or fresh garlic, you can use powdered or granulated versions. For each pound of chicken meatballs I’d use 1/2 teaspoon of each in the sauce.

Chicken Teriyaki Meatballs

Print Recipe

Servings 4 people

Ingredients

meatballs
1 lb ground chicken
1/4 cup minced onions
1/4 cup plain panko breadcrumbs
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp vegetable oil
sauce
1/2 cup soy sauce
1/2 cup mirin
1/4 cup brown sugar
1 tsp freshly grated ginger
1 tsp minced garlic
1 tsp sesame oil
1/4 cup water
3 tsp cornstarch
1/4 cup sliced green onion, optional
1 tsp sesame seeds, optional

Instructions

meatballs
Preheat oven to 350 degrees. Mix together chicken, onions, breadcrumbs, Worcestershire, salt and pepper in a medium-sized bowl.
In a large oven-safe skillet, Heat oil on stovetop over medium
heat until shimmering, about a minute. While oil heats, divide meat mix into
1-inch meatballs about 16.
Add meatballs and gently turn to brown on all sides. Place
skillet with browned meatballs in the oven. Bake for about 10 minutes, turning
once, until thoroughly cooked (165 degrees). While meatballs bake, prepare sauce.
sauce
In a 1-quart saucepan, whisk together soy sauce, mirin and
brown sugar. Cook over medium heat, whisking constantly until sugar is dissolved,
about 2 minutes.
Whisk in ginger, garlic and sesame oil. Cook 1 minute.
Dissolve cornstarch in water. Slowly whisk into pan. Cook
over medium heat, whisking constantly until sauce thickens, about 1 minute. Set
aside.
Add sauce, stir to coat and heat an additional 5 minutes to thoroughly heat through. Serve over rice if desired. Sprinkle with onion and sesame seeds if desired.

Check out these other meatball recipes too!
Turkey Meatballs
Turkey Meatball Rice Casserole
Beef Meatballs and Zoodles
Meatballs and Spaghetti Zoodles Salad bite

Enjoy these great takes on meatballs from our talented blogger group!

Meatball Madness

Bahn Mi Meatballs by Hezzi-D’s Books and Cooks

Bubble Up Meatball Parmesan by A Kitchen Hoor’s Adventures

Cheesy Italian Meatball Subs with No Knead Sandwich Rolls by Karen’s Kitchen Stories

Cheesy Pizza Meatball Cups by Family Around the Table

Chicken Teriyaki Meatballs by Cindy’s Recipes and Writings

Low Fat Meatballs by That Recipe

Low-Carb Swedish Meatballs by Art of Natural Living

Skillet Sweet and Sour Meatballs with Pineapple by Cheese Curd In Paradise

Turkey Apricot Meatballs by Simply Inspired Meals

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in appetizer, chicken, meatballs, What's For Dinner? | Tagged teriyaki | 20 Comments

Haluski Cabbage and Noodles

Posted on March 5, 2020 by Cindy Kerschner

Haluski, also known as Cabbage and Noodles provides a quick meal or easy side dish. Hearty and warming comfort food for a cold winter night or busy spring dinner.

March is National Noodle Month and for this event, we’re showing off our best noodle dishes! How do you use your noodle? As traditional pasta, veggie noodles, rice noodles, or any kind you like served hot or cold! I’d love to hear your thoughts in a comment below!

March can be tricky. In like a lamb, here this year but I’m hoping March stays calm!

I don’t want to think about shoveling snow. We have been lucky so far this winter. There were times other years that I felt like this kitty.

i-got-this-2

I do remember some winters we would all take turns moving snow, running in to warm up and back out again.

Keep the coffee pot on all day to warm up.

I still had to squeeze in making dinner. Carbs could come in handy on days like those. After all that hard work a little comfort is in order. But you don’t need to wait for a snow day to enjoy a plate of Haluski.

Here’s the recipe.

Haluski Cabbage and Noodles

Print Recipe

Ingredients

1 each medium green cabbage, sliced thin
1 each large onion, sliced thin
1/2 cup butter
3 tbsp olive oil
2 cups thin noodles
salt and pepper to taste
1/2 cup bacon crumbles, optional

Instructions

Preheat large skillet over medium heat for about 1 minute. Add cabbage, onion, butter and oil to the large skillet.
Cover and simmer over low to medium heat, about 30 minutes, turning occasionally to brown but not burn.
While cabbage simmers, cook noodles according to package directions. Drain.
Add noodles to finished cabbage and onions and stir to coat. Salt and pepper to taste. Add bacon if desired. Serve as a main or side dish.

Enjoy these great ways to Use Your Noodle from Festive Foodies for #NoodleMonth !

Haluski from Cindy at Cindy’s Recipes and Writings.
Lighter Fettucine Alfredo from Erin at The Spiffy Cookie.
One Skillet Pasta from Wendy at A Day in the Life on the Farm.
Pad Thai from Sue at Palatable Pastime.
Stir-Fried Cellophane Noodles from Dorothy at Shockingly Delicious.
Traditional Gluten Free Italian Carbonara from Samantha at Frugal & Fit.

Posted in cabbage, casserole, pasta, What's For Dinner? | Tagged noodles | 7 Comments

Pecan Moscato Chicken

Posted on February 10, 2020 by Cindy Kerschner

I received product from Millican Pecan to use in my recipes. I received no further compensation.
Pecan Moscato Chicken serves tender chicken, spinach, bacon and a combo of toasted pecans and ground pecans flavored with delicate wine.

Chicken and pecans combine to make a unique taste that I love.
Chicken salad with pecans is one of my favorites.

Pecan Chicken and Grapes Salad

For my Pecan Moscato Chicken, I seasoned chicken breast with salt, pepper and ground pecans. Fry the chicken in a hot fry pan coated with 1 tablespoon vegetable oil. I sautéed spinach and toasted the pecan halves in the same pan. Oven fried bacon add a salty umami taste.
Move chicken to a plate, top with spinach and pecans.
Deglaze the pan with some Moscato and pour over chicken. You can use any white wine as a substitute.
Easy, tasty dinner you’ll love!

Pecan Moscato Chicken

Print Recipe

Servings 2 people

Ingredients

4 strip bacon
1 tbsp vegetable oil
2 each 4 ounce chicken breasts
salt and pepper to taste
1/4 cup ground pecans I use Millican Pecan Company brand
1 cup fresh baby spinach
1/2 cup pecan halves I use Millican Pecan Company brand
1/2 cup Moscato white wine

Instructions

Preheat oven to 350 degrees. Place bacon strips on a parchment paper lined sheet pan. bake for approximately 20 minutes, turning once, until desired crispness. Remove to a paper towel to drain.
Heat oil in a large fry pan over medium heat. Season both sides of chicken with salt, pepper and ground pecans.
Place chicken in hot pan. Reduce heat to medium. Fry, turning once, about 8 minutes per side. After turning, Add pecan halves to toast and spinach to pan to wilt. Add bacon to pan to reheat. Add a bit more oil if necessary.
Move cooked chicken to plate. Top with spinach and bacon. Deglaze pan with moacasto. Pour sauce over chicken.