In the Kitchen: What’s For Dinner? Salad, Spicy Noodles and Ginger Lemon Chicken!

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Salad, Spicy Noodles and Ginger Lemon Chicken!

By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits
Founder of Little Smiles NC
Major Chief Cook in our House!


During difficult times, we need to create and plan special memories of good food, good times and blessings for what we do have. (Not feeling sorry for what we are missing.) Light the candles, set the table and create a meal of gratitude with this easy meal. Serves 4 – great leftovers to share more memories! — Margi Kyle


Grown Up Hearts of Palm and Artichoke Heart Salad


A delicious and easy make ahead salad. It has only taken my husband 29 years to learn to enjoy both artichokes and hearts of palm. We enjoy both often and are even growing our own lettuce. 






1 can (14 ounce) both Hearts of Palm and Artichoke Hearts.

1 small sweet Red Pepper, Julienne style

2 Tablespoons of chopped Fresh Parsley

Boston Lettuce or any lettuce


¼ cup Balsamic Vinegar or if you like sweet — use Raspberry Vinegar.

1 Tablespoon or more of Dijon Mustard

2/3 cup of Olive Oil or Walnut Oil

My favorite Jane’s Krazy salt and pepper

Either fresh Garlic or the Black Garlic Salt — both works at this house!




Drain and rinse the hearts of palm and artichoke hearts. Cut into small bite size pieces. Add the red pepper and parsley. Set aside and make the dressing. Marinate the hearts of palm mixture for at least 4 hours or overnight. Serve over lettuce and enjoy. I usually freeze my plates to make sure the salad stays good and cold.





Spice up Your Palette with my Spicy Sesame Noodle Dish!



When planning a Dinner for 2 or 200 — it is always interesting to mix up different tastes. My biggest compliment is — “What did you put in this dish? I can’t put my finger on what I am exactly tasting but I love it!”





1 pound Linguine or Spaghetti —I love the organic Edamame Fettuccine that is high in protein and Gluten Free. It also adds color to your plate.

2 Tablespoons Sesame Oil

¼ cup Soy Sauce

¼ cup Sesame paste called Tahini, often found in the international isle

2 Tablespoons Wine or Rice Vinegar

2 Tablespoons or 2 of the frozen Dorot Gardens Ginger

1 Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Black Sesame Seeds to sprinkle on the noodles at the end before serving along with 4 cut up Scallions.



Cook the Pasta according to directions. I always add salt, garlic and oil to the water while cooking the noodles. Drain the noodles when done. Then sprinkle with sesame oil.

In another bowl mix sesame paste, soy sauce, vinegar and red pepper flakes. Toss with the noodles. Sprinkle the Black sesame seeds and scallions over noodles. This dish pairs well with frozen snow peas that you can nuke in the microwave.




Ginger and Lemon Chicken




Another tried and true dish of mine that never lets me down.







¼ cup Butter

2-4 Teaspoons of Lemon Peels — save a little bit to sprinkle over the cooked chicken.

3 Tablespoons Lemon Juice

Jane’s Krazy salt and pepper — about 1 to 2 teaspoons

½ teaspoon Paprika

2 teaspoons or 2 tablets of the frozen Ginger.

Dash of Tabasco sauce


2 or 4 chicken breast or thighs — we prefer the dark meat but either will work.



Melt butter over low heat. Stir in the ingredients. Place chicken skin side down in a pan or bowl. Pour on the sauce and marinate for about an hour or all afternoon. Put the chicken on a rack skin side down and put on broil for 20 minutes.

Baste the chicken and turn it over and baste the other side and broil another 20 minutes or longer if needed. I put a small amount cornstarch in a bit of water and add to the sauce. Cook until it is thick and pour over the cooked chicken.




Printable version of this recipe

In the Kitchen series – Ginger Lemon Chicken & More!


Recipe preparation and photos by Margi Kyle



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