Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

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Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

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On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Gong Xi Fa Cai ~ Wishing You To Be Prosperous in the Coming Year

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Today begins the year of the Rabbit in Chinese tradition.  Chinese new year was a huge deal when we lived in Hawaii and Chinatown in NYC was fun, too.  Here in Virginia, not so much.  I’m hoping that I wrote it out correctly in my title ~ if not, someone will let me know I’m sure, LOL!.

Since I am just cooking for myself this week, I am not going all out as I usually do.  I just made egg rolls and noodles ~ carbs are my friend!

In researching egg rolls to see if they were even a Chinese tradition, it seems there are many Asian countries that claim egg rolls as their own, including China.  There are as many names for egg rolls as there are fillings to use.  The recipe I use is really an Americanized version that I have tweaked a bit to make it easy and less meat-filled than some.  The recipe was posted on Food.com by Charmie777 .

The noodles are really good and easy to toss together.  I left out the chicken but they are yum with or without it.  The recipe was posted on Food.com by papergoddess .

I have some other Asian inspired dishes here on my blog ~ Asian Recipes

Chinese Noodles

3 tbsps vegetable oil
1 -2 tbsp sesame oil (I used 2 tbsps)
2 cups shredded cabbage or Chinese cabbage (I used cole slaw mix)
1/2 cup chopped green onions
8 ounces angel hair pasta
2 -4 tbsps soy sauce (I used more than 4 tbsps)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional) (I used the entire can)

Cook pasta according to package directions; drain.

Heat oil and sesame oil in skillet ~ I used my wok. Saute cabbage, green onion and bean sprouts (if using) for about 5 minutes. Add pasta and soy sauce (also chicken if desired) and heat through.

Makes 4-6 servings.

Egg Rolls

12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef) ~ I used about 1/3 lb of pork
2 tsps chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix ~ I used about 2/3 of the bag, the whole bag is too much
4 green onions, sliced ~ I used the whole bunch, chopped
1 eggs, beaten with ~ I didn’t use this at all
1 teaspoon water
oil (for frying)

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly.

Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point ~ I just use some water on finger. Finish rolling. Set aside and repeat with remaining filling.

Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels.

Serve with your favorite sauce.

COOK’S NOTE: I have made these egg rolls earlier in the day and cooked them, let them cool, wrap, and put in the fridge. At dinnertime, I took them out and put them on a parchment paper lined sheet and baked them at 350º until heated through. Worked great!

Makes 12 egg rolls.

Happy Cooking!

Easy Fish Sandwiches with Spicy Mayo

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I was pleasantly surprised at how good these sandwiches were.  They are super easy to make at the last minute, too.  I found the recipe on Mixing Bowl.

I think you could use any kind of fish ~ grilled, baked, fried, frozen fish sticks or whatever you like.  It makes more spicy mayo than you need but I think it would be good on other sandwiches ~ like chicken.

Fishwiches

Easy Fish Sandwiches with Spicy Mayo

1/2 cup grated Parmesan cheese
1 tsp lemon-pepper seasoning
1 can of Pillsbury Grands biscuits
8 breaded frozen fish fillets
1/4 sour cream
1/4 cup mayo
3 tbsps picante sauce (whichever heat you like)
1 tsp chili powder
1 can (4.5 oz) diced fire roasted chilis (if you can’t find fire roasted, regular are fine)
1 cup coleslaw mix (may need more or less and you can also use shredded cabbage)

Heat oven as directed on can of biscuits. Line a baking sheet with parchment paper or spray with cooking spray.

On a plate, combine the Parmesan cheese and lemon-pepper seasoning. Roll biscuit tops in this mixture and place on cookie sheet. Bake as directed on can. After baking, set aside.

Bake fish fillets as directed on package or according to your favorite recipe.

In a small bowl mix the sour cream, mayo, picante sauce, chili powder, and green chilies. Refrigerate until time to assemble sandwiches.

To assemble, split a roll, place fillet on the bottom (I fit two on mine), spread with some spicy may, place a tbsp or two of cabbage on top of mayo, and top with the top of the roll.

Makes 8 sandwiches (or in my case 4)

Happy Cooking!

My Signature

Easy Cole Slaw

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Cole Slaw is one of my favorite things ~ especially with barbecue. There is just something about it that I love. This recipe is my go-to recipe although I do use others. I serve it with all sorts of meals. Instead of using a bag of preshredded cole slaw mix, you can always use fresh.

Easy Cole Slaw

1 (16 ounce) bag coleslaw mix
2/3 cup mayonnaise
1/4 cup sugar
3 tablespoons milk
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients except cole slaw mix in a large bowl and combine well. Add the cole slaw mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.

Serves 6-8

Happy Cooking!