Tuesday, April 17, 2012

Thai Chicken Salad Sandwiches

1 cup of chopped chicken breast
¼ cup of chopped onion
1 small can of chopped water chestnuts
¼ cup of chopped red pepper
½ teaspoon of chopped garlic
1 tablespoon of chopped fresh cilantro

¼ cup of miracle whip
1 to 2 tablespoons of peanut butter
a few drop of hot sauce
salt and pepper to taste

 Mix it all together with the chicken
Serve on fresh bread with mixed lettuce

Monday, April 2, 2012

Sauteed Red Cabbage


  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, sliced
  • 1/2 red cabbage, shredded
  • 1/3 cup white or apple cider vinegar, eyeball it
  • 2 rounded tablespoons sugar
  • 1 teaspoon mustard seed
  • Salt and pepper


Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.