We celebrated Hannah's birthday last night and had a wonderful time enjoying the birthday meal she selected: Spicy Chicken* over Angel Hair Noodles, Colorful Corn Salad, French Bread, and for dessert...Vanilla Cake with raspberry filling, served with Rainbow Sherbet and Sparkling Apple Cider.
And speaking of presents...my gift to Hannah was the knitted Bliss Scarf that I recently mentioned. It's made from Debbie Bliss Cashmerino Superchunky yarn, is 45 inches long and 5 inches wide, easy to knit, and is very soft and luxurious to wear. The color of yarn I selected will match her dress coat, which is a dark mulberry wine. (The scarf is actually darker than it appears in the photo.)
When I tissue-papered the scarf down inside a gift bag, I had to include one of the needles...as it was still attached and not completed! Ack! This morning I knitted the extra half-hour it took to use up the skein and bind off--a happy-day-after-your-birthday gift! Sometimes you finish in the nick of time, and sometimes you don't.
A good time was had by all.
*recipe follows on continuation page
Taken from August/September, 2001, issue of Taste of Home magazine.
Spicy Chicken (a keeper if you like spicy dishes!)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 5 tablespoons butter, divided
- 3 cups chicken broth
- 2 cans (15 oz each) tomato sauce
- 2 cups chopped green onions
- 2 tablespoons Worcestershire sauce
- 2 tsps dried thyme
- 1-1/2 tsps cayenne pepper
- 1/2 tsp hot pepper sauce
In a large saucepan or Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- 1 tablespoon salt
- 1- 1/2 tsps garlic powder
- 1- 1/2 tsps pepper
- 1 tsp dried basil
- 1/4 tsp ground cumin
Meanwhile, in a large resealable plastic bag, combine the salt, garlic powder, pepper, basil, and cumin; mix well.
- 2 pounds boneless skinless chicken breasts, cubed
- 16 ounces angel hair pasta or whole wheat vermicelli
Add chicken to mixture in bag and toss to coat. May marinate for half-hour or longer to blend spices. In a skillet, saute chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes.
Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream if desired.
Yield: 8 servings (although I usually 1-1/2 x the chicken and spices for the stated amount of sauce.)