For lunch today, we had Kirkland Master Carve Ham, Reser’s Main St. Bistro Baked Scalloped Potatoes, and a simple green cabbage stir-fry. Delicious! 2 tablespoons oil (I use extra light olive oil) 2 to 3 cloves garlic, peeled and thinly sliced 1 medium head cabbage (2 to 2-1/4 pounds), rinsed, quartered, cored, and thinly sliced […]
Cabbage
Chicken and Vegetable Spring Rolls
Update (2/19/15): I had previously listed ground chicken as the main protein in the spring rolls. I love it for convenience sake but have found that it creates a filling that is too wet and therefore, more likely to tear the spring roll wrappers. Hence, I’ve replaced it with diced chicken breast. Also, there will be […]
Crispy Vegetable Wonton
One of my guilty pleasures is definitely FRIED FOODS! In fact, the only time I’ll eat chicken skin (or tolerate fats of any kind) is when they are fried or roasted until they are crispy. I’ve often wondered how we could eat all those fried foods and spicy dishes on the hot and humid days that we […]