Category: Different ways to cook something familiar!!!

Mu Shu Chicken Wraps


8 (6-inch) flour tortillas
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 TBS minced garlic from the jar
1 (16-oz) bag coleslaw mix (or 1 large carrot, grated, plus 3 cups shredded cabbage)
3 scallions, thinly sliced
1 stalk celery, thinly sliced
1 5-ounce can water chestnuts, sliced
4 tablespoons water, divided
2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 TBS Hoisin Sauce or plum sauce
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (leftover or from a 2-lb rotisserie chicken or from 3 sauteed, then sliced, chicken breasts)
Hoisin or plum sauce for serving on top of tortilla’s


  1. Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
  2. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant — about 30 seconds. Add the coleslaw mix, scallions, celery, water chestnuts, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
  3. Stir together the soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons water, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
  4. To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.

**Make sure you READ the directions and then go and gather everything, measure everything, slice & dice everything and THEN turn the pan for the eggs**

This will serve 4 people 2 rolled tortilla’s each.  I served with fried rice and it was absolutely delicious!!!!


Blog Photos

So, you need to make something quick for dessert…you look around and what do you do???

You find 4oz semi-sweet chocolate and chop it up

Then you find 1/3 cup of heavy cream somewhere in your fridge

Then 1 TBS of light corn syrup or Karo syrup…

In a small saucepan, mix the cream and syrup and heat until bubbling along the side..DO NOT SCALD..

Then take off the stove and pout it over the chopped chocolate that you have in a bowl.  Let it sit for a second and start to melt the chocolate,  then get a whisk and “whisk-it-up” until it is smooth and then VOILA…pour it over some vanilla ice cream and you are set!!!  Your guests will LOVE it….trust me!!! hahaha

Come on…it’s a weekend morning and you don’t want to do the same ‘ole…same ‘ole..!! You open the fridge, pull out the eggs and think…hmmm…let’s try something different this morning!! So, then you reach for tomatoes, avacados, whatever cheese is available to shred…and then, opening and closing draws you see something in the “salad” drawer that piques your attention… arugula…hell, why not!!!  You’ve now got the makings for “spicing” up the “same ‘ole” poached eggs!!!


  • Large pand filled 1/2 way with water (enough to cover eggs)
  • 1TBS cider vinegar
  • 3 eggs (or as many as you have people)
  • 3 pieces of bread…any kind your little heart desires
  • 2 roma tomatoes, sliced thinly
  • jarlsberg cheese, or cheddar or whatever shredded about 1-2 cups
  • 2 avacados (ripe NOT hard) sliced
  • 1 bag of Arugula lettuce

Now, watch the video…get everything organized…that means get everything on the counter and ready to go!!!  Get the water boiling, turn on the broiler, slice the tomatoes and avacados, shred the cheese…and go for it!!!

Enjoy, my friends!!!


Has it happened to you???  You have planned a great meal and then, something goes wrong!!!  The meat is not cooked enough….or, as in my case tonight, the culprit….red potatoes!!!

It was going to be a great accompaniment to a sirloin steak and grilled asparagus…these cute little red potatoes that you cooked half way, then cut in half and scooped out part of the potato….only, the potato was still hard…it was not cooked enough!!! Hmmm, I mutter….”now what would Julia do”???!!!  She’d probably down a good glass of wine, or maybe two…say a swear word under her breath….fondle the pearls around her neck…but then, she would go into action!!! And that’s exactly what I did…!!! But, I drank a negra modelo…said the *F* word a few times and seeing that I don’t have pearls, I just went into action!!!!  I figured by adding bacon and onions, you can NEVER go wrong no matter what!!! The smell and taste of bacon can cure any mistake you may ever have in the kitchecn…be sure to ALWAYS have it on hand!!!  So, this is the revision of my original plan, but everyone loved it…and the nice bottle of cabernet enhanced not only the taste of the beef but also the bacon!!! hahahaha.  Do enjoy, it’s easy and it is good!!!

So, “new revision” receipe for Parmesan Potatoes

  • 4 med red potatoes
  • 1 TBS olive oil
  • 1/4 c minced onions
  • 3 slices uncooked bacon (more  if you like bacon!)
  • 1 TBS minced garlic (from the jar is easiest)
  • Salt/Pepper
  • 1 tsp red pepper flakes
  • 1/2-3/4c of parmesan cheese
  1. Cook potatoes in boiling water until tender…about 20 minutes over   med heat and then drain.
  2. Heat oil in skillet and cook onions, bacon and garlic & saute until bacon almost cooked and set aside.
  3. Cut potaotes in half and then cut into bite size pieces and put into pan with some olive oil and saute for 2-3 minutes and then add bacon and onion mixture and put on low/med heat for 15-20 mins or until golden brown.
  4. Right before you are aboout to serve, top with parmesan cheese and cover with lid to melt…and then voila…people will love it!!

This served 3 of us and there were NOOOOOO left over potaotes….(oink..oink!!!)