Mu Shu Chicken

I can't remember where I came across the original recipe...Cooking Light magazine maybe? Regardless, we love it. It's a quick and easy and delicious meal on a busy weeknight. Can't ask for more than that!

Mu Shu Chicken

2 T lower sodium soy sauce
1 T dry sherry (or Marsala)
1 T hoisin sauce
1 t rice vinegar
1 T dark sesame oil
1 T minced garlic
1 T fresh ginger, peeled and minced
1 14oz pkg coleslaw (about 4 cups)
 6 oz shredded rotisserie chicken
1/2 c sliced green onions
12 Bibb lettuce leaves
 Plum sauce

Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add garlic and ginger to pan; saute 30 seconds.

Add soy sauce mixture and coleslaw; cook one minute, stirring frequently. Add chicken and onions to pan; cook one minute or until coleslaw just begins to wilt.

Drizzle some plum sauce down the center of each leaf, and divide chicken mixture evenly among them. Roll up to eat. Enjoy!

Golden Sausage and Cabbage Stew

With frigid winter evenings looming just around the corner, this hearty, delicious stew is definitely one to have in your arsenal! Originally found HERE on The Cozy Apron, it has fast become one of our favorite warm-you-up-from-the-inside-out recipes!

Golden Sausage and Cabbage Stew

1 tablespoon olive oil
1 (14 ounce) package smoked turkey sausage, cut into bite-size slices
1 sweet onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped (or 3...we like it very garlic-y!)
1 cup lager beer
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 tablespoons apple cider vinegar
 

Place a large pot over medium-high heat, and add the olive oil. Once the oil is hot, add in the smoked sausage, and allow the slices to caramelize and brown in the oil a bit, for 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize for another few minutes, until golden-brown and softened; add in the sliced cabbage, stir to combine, and allow the cabbage to soften.

Add in the black pepper, caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add the cup of lager, and combine. Allow the beer to slightly reduce for about 3 minutes or so.

Stir in the cubed potatoes and the hot chicken stock, and allow the mixture to come to the boil.- Place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

Remove from heat, and finish the stew by stirring in the apple cider vinegar and serve piping hot.

We love it accompanied by crostini topped with thin apple slices and brie. :-) I can just taste it now...

BBQ Noodles

 BBQ Noodles

Linguini
1 1/2 cup sliced mushrooms
1 can of bean sprouts - drained
1/2 a head of cabbage sliced thin
1 T evoo
Teriyaki sauce
1-2 cups of pork BBQ (sauceless)

Teriyaki Sauce

1/8 cup olive oil
1/8 cup water
1/4 cup soy sauce
2 T ketchup
1 T white vinegar
1/4 t pepper
2 cloves of garlic, minced

Cook pasta according to box directions. Combine all sauce ingredients and set aside.

Meanwhile, saute cabbage in olive oil until starting to grow tender. Add teriyaki sauce, bean sprouts, mushrooms, and BBQ. Cook and stir until mushrooms are tender, and everything is heated through. Add the noodles, and toss to coat.