Dinner is going to be delicious tonight! I made Roast Chicken with Stone Fruit, Summer Celebration Pasta and Strawberry Filled Whoppie Pies. I’d say you can stop over, but I don’t think the family will be very good at sharing tonight!
I was asked by Hannaford to share some of their recipes from their Fresh Magazine Recipes. I pick up their magazine every time a new issue comes out. Their cover recipe photo always draws me in and I seem to learn something new in their articles.
I made three of their recipes from past issues. All their issues are online, but I put a search in for recipes that had foods on sale this week. Peaches, chicken and strawberries were high on my list. I made a few tweaks in the recipes to work with I had had or what was on sale and the plates came out delicious!!!! All are keepers that I’ll be repeating them in the near future.
The chicken and the pasta recipes were so easy to make. I’d have a subtitle under the recipe title-12 minute meals.
In the chicken recipe, I used thighs with bone-in instead of boneless because of the great sale. I parboiled them first, peeled the skin and then browned them. I then cooked the fruit in the meat juices, they softened and turned color in just minutes. I used the 2 peaches that were on sale and just used 2 plums for the other fruit. I returned the chicken to the pan to blend and warm everything together.
The pasta salad recipe can be eaten warm or cold. I doubled the veggies in the salad, yum! This pasta side is good to go with any meal. Be creative, and interchange or add foods too. The kids would love this with seasoned chicken tenders. I’ll add fresh mozzarella balls to the dish next time as well.
A meal like this, needs dessert to finish it off. For those who love strawberry picking or for others who have been enjoying the WOW strawberry prices at some of the Hannafords, I thought Strawberry Filled Whoppie Pies would be a great match!
I’m a very picky whoppie pie taste expert, LOL. I loved the cakes!!!! They puffed up perfectly and tasted moist, but crisp around the edges-just the way I love them. I used a melon ball scooper for the perfect consistent size and baked them for 10 minutes. The filling is easy to make, but I got a little too strawberry happy. I added more to the filling than the recipe stated as I was hoping for a strawberry taste in each bite. You actually do get a strawberry taste in each bite by adding the strawberry syrup as indicated. Because I added more strawberries, the filling got too runny from the juices as they sat.
The filling did not go to waste, though. It’s very tasty and we’re using it as a fruit dip. The leftover cakes we used by putting ice cream on one and topping it with another cake to make frozen ice cream sandwiches!!! What a hit! So, this recipe in the end, made a few different delicious desserts!
We’ll be making all of these again over the summer along with finding more recipes from their past and present Fresh Magazines to share with you.
Disclosure: Hannaford provided a gift card in exchange for sharing recipes from their Fresh Magazine recipes.