Tag Archives: cabbage

Chicken Verde Tacos

It was so nice to get up this morning to head to the gym and have it be chilly outside. Am I alone in this? Turning off the air conditioning and opening up my windows was such a good feeling. I actually think I heard my house sigh with relief. Temperatures like this make me want to bake muffins, put chili in the crockpot, throw some chicken in the oven and start a big batch of soup. And while I would love to spend my week doing just that, I have a lot of work to do so all that cooking will have to wait. Thankfully, there are many quick and easy recipes out there for us busy bees. These Chicken Verde Tacos seemed almost too easy. So much so that I didn’t think they would be very good. Boy was I wrong.

Pre-cooked rotisserie chicken is warmed with salsa verde and stuffed into a corn tortilla before being topped with a light cabbage slaw. So simple. Rotisserie chicken is a busy girl’s best friend and tacos never disappoint. The salsa verde adds all of the spicy flavor you come to expect in a taco and the cabbage slaw provides a fresh, creamy crunch. With this busy week, I’m happy to have leftovers in the fridge which can be heated up in no time for lunch or dinner. With another busy weekend coming up too, I’m not sure when I’ll get to doing all that Fall cooking I want to do. In the meantime, I’ll keep making quick and easy recipes like this as I’m sure most of you do too.

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Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until thoroughly heated.

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Heat tortillas 20 seconds on each side over an open flame or according to directions. Combine cabbage and mayonnaise in a bowl; toss to coat.

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Divide chicken mixture evenly among tortillas. Top with cabbage mixture.

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Additions:

  • Lime
  • Cilantro

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Mardi Gras Slaw

It’s Mardi Gras! Unfortunately, I’m not in New Orleans and instead grumpy about the latest snowfall, which I hope and pray is the last time I mention snow until next winter. I mean, it’s MARCH after all.  Anyway, I’ve never been to Mardi Gras but I have been to New Orleans so I can only imagine what kind of shenanigans are going on on this Fat Tuesday.  I figured this recipe for Mardi Gras Slaw was the most appropriate thing I could make.

Both green and red cabbage are mixed with a mayonnaise-based sauce kicked up with cayenne pepper and mustard seeds.  Shredded carrot and scallions added more layers of flavor making this a light and fresh side dish.  My first bite of this really reminded me of the kinds of summertime slaws I had at cookouts when I was growing up in Illinois and I tell you, it made me smile.  I’ve grown to appreciate cabbage much more in my adulthood so this colorful slaw was a really great find.  Something about it just screams summer to me which I really need at this point considering it was only 5 degrees outside when I woke up this morning.

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Combine the mayonnaise, vinegar, mustard seeds, salt and cayenne pepper in a large bowl, stirring with a whisk.

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Add remaining ingredients, and toss to coat.

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For best results, let slaw chill in the refrigerator for at least 2 hours.

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Additions:  None

Omissions:  None

Substitutions:

  • Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light magazine

Spring Green Fried Rice

I have to say I’m really enjoying our Spring in Philadelphia lately.  Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot.  But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself.  Having nicer weather not only puts me in a better mood but it tends to make me eat better also.  This Spring Green Fried Rice is a perfect Spring meal.  Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.

Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce.  Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice.  If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part.  Instead of running to get take out fried rice next time, consider making this.  You’ll save calories and money and you be happy with the results.

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The ingredients:

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In a small bowl beat egg and 1 tsp. soy sauce; set aside.

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In a wok or large skillet heat toasted sesame oil over medium heat.  Add egg mixture; stir gently until set.  Remove egg; cool slightly.  Using your hands to roll the cooked egg into a log.  Use a sharp knife, slice the egg into strips; set aside.

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In the same skillet, heat vegetable oil over medium-high heat.  Add garlic and ginger, cook 30 seconds.  Add cabbage; cook and stir 2 minutes.

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Add edamame and peas; cook for 2 minutes.

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Add rice and 2 Tbsp. soy sauce.  Cook and stir for 2 to 4 minutes or until heated through.  Add egg mixture and green onion; cook and stir about 1 minute or until heated through.

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Top with crushed red pepper, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

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