Archive for the ‘Cabbage’ Category

Moo-Shu Chicken


Recipe & picture courtesy of Family Circle

Makes: 10 rolls
Prep: 10 minutes
Cook: 10 minutes

  • 1 tablespoon sesame oil
  • 2 cloves garlic, chopped
  • 1 bag (10 ounces) shredded coleslaw mix
  • 1 bag (8 ounces) shredded carrots
  • 4 scallions, sliced
  • 1/4 cup hoisin sauce
  • 2 tablespoons reduced- sodium soy sauce
  • 10 flour tortillas (6 inches)
  • 3 cups shredded cooked chicken (from a rotisserie chicken)
  1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
  2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
  3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

**Personal Review: No Review Yet**

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 pound large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
  • 4 tablespoons olive oil
  • 4 small (8-inch-long) hero rolls, split horizontally and toasted
  • 1-1/2 cups purchased coleslaw
  • 1 cup shredded romaine lettuce
  1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
  2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
  3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
  4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**

Surf ‘n’ Turf Tacos


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

  • 1 small head napa cabbage, chopped
  • Juice of 6 limes (about 1/2 cup)
  • 2 cups sour cream
  • Sixteen 6-inch flour tortillas
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • Salt
  • 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
  • 6 tablespoons vegetable oil
  • 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
  • Pepper
  • 1 cup store-bought guacamole, plus more for serving
  • One 16-ounce jar salsa, for serving
  1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
  2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
  3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
  4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
  5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

  **Personal Review: No Review Yet**