Rosemarina or Orzo Chicken Salad

I made a double batch of this salad today for a party we are having tomorrow.  Instead of chicken in it I used a turkey I had in my freezer and roasted that for the meat.  I think it tastes just as good, or better, with the turkey, so something you could definitely make with turkey leftovers from the holidays.  I hadn't made this for a while, but Dave used to like it a lot back when, and my daughter, Kim, has made it a few times recently and brought it back to my mind.  I used to always use Rosemarina noodles in it, but they are kind of hard to find so now used Orzo noodles which are really similar.  There's not much to say that's negative about this salad, cashews, and some crunchy celery etc make it a great summer dish.

ROSEMARINA OR ORZO SALAD:

1 box of either or the above, prepared as per box directions and cooled (I rinse it under cold water)

4 cooked and diced chicken breasts (or equivalent turkey) or two large chicken breasts.

4-5 stalks of celery-I like the inner stalks) diced finely

1 small bunch of green onions (mostly white parts) diced finely

1 smaller can cashews

1 small jar diced pimentos

1/2 of a quart jar of HELLMAN'S mayonnaise (I add about 1/2 cup or so of Miracle Whip too)

1 Tablespoon dried parsley

seasoning salt to taste, maybe 2 teaspoons, add as needed..use  your favorite brand, I used one I got through the Farm Stand kitchen website-very good)

Mix together, can eat right away..(can also add small red grapes if desired)

Shrimp and Scallop Kabobs (Vern's recipe)

My brother-in-law and my sister, Karen, from Florida made these for my son, Joe, and I when we went down there last year and stayed with them.  I really liked them so he gave me his recipe.  This weekend my granddaughter, Sam, stayed over and sewed her 4H project..a table topper made with limited addition Minnesota Statewide shop hop fabric from last year (we still have to quilt it another day soon-making her do that this year) but anyway, she mentioned she never had scallops before and wanted to try them.  I immediately thought of these kabobs so we went to the local store and bought the supplies we needed and came home and I had her make the marinade and sauce we like with them so she could make them at home too.  She likes to cook and has been doing quite a bit of it this last year.  She said she thought they were super good, and I guess everyone thought so because they were all gone quickly, should have doubled the amount!  They each had 2-3 skewers though with rice pilaf, corn on the cob, and cut up fruit and then lemon meringue and chocolate pie for dessert.  Sam wanted me to post the recipe for the kabobs so she could pull it up here, so here goes.  (The sauce is on a previous post..just type sauce in the search bar above and options should come up)

SHRIMP AND SCALLOP KABOBS:
1 lb large or extra large shrimp, cleaned and deveined and tails pulled off (I use frozen)
1 lb bay scallops  (both of these shrink a lot so I try to get bigger shrimp)

Marinade: Mix together with a whisk until well blended in a small bowl
1/2 cup firmly packed brown sugar
1/2 cup spicy brown mustard
1/2 cup soy sauce
3 garlic cloves squished
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper

Put shrimp and scallops in a large heavyweight zip lock bag, pour marinade over them and make sure they are all covered in marinade.  Lay flat in the fridge for 4 hours-flipping the bag once to make sure both sides get plenty of marinade.  in the meantime soak wooden skewers in water.  heat up your grill or grill pan if you don't have a grill, and lace up your skewers with every other shrimp and a scallop leaving room at the bottom for you to be able to turn them.  Toss the marinade and the bag and grill until done about 10-12 minutes.  Makes 10 longer skewers with about 4 shrimp and 4 scallops on each one or if you are making appetizer size a few shrimp and 3 scallops on more..