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Jan 152014

Crispy Fried Cabbage With Bacon

Well, they say that absence makes the heart grow fonder; hope you missed us! Not being able to shake this stupid whatever we picked up, cooking has not been on my agenda a lot except for comforting soups with no new concoctions whupped up. Haven’t even looked at a cookbook too much, what’s up with that? Just keeping up on the social media a little and trying to get my house back in order after Christmas; you see I always leave my decorations up until Little Christmas on the 6th of January, a tradition my mom got me hooked on and although I enjoy seeing my house all lit up for as long as possible, but this year it was a little taxing! Today the final decorations got put back into the shed (30 + boxes, OH MY) and Kenny and I are super tired tonight. I also awoke to a loud noise at 2 AM and thought it was just my cats horsing around, but much to my chagrin, a neighbor’s dog came into the yard and attacked the eldest of our cats Sparky, and left him maimed past recovery.

Someday...the dog will get his due!

Someday…the dog will get his due!

NOT the way I like to be woke up and especially with the end results, so sleep was not on my agenda until about 5:30 AM! But anyway, one of the few evenings I did feel like cooking a little, I made this recipe from an older cookbook and of course added a few changes and so did husband! I had it sitting on the back of the stove as it was cooked to perfection and husband put it back on the burner and overcooked it on me, bad boy, bad boy! He loved it but it wasn’t crunchy enough for me! So with all my sob-stories out of the way, let’s cook!

Don't it look good?

Don’t it look good?


Crispy Fried Cabbage With Bacon
  • 1 small head of cabbage, shredded
  • ½ lb bacon, cut into ½" pieces
  • 1 medium sweet onion, chopped
  • 1 large carrot, shredded medium
  • ¼ teas cumin, or to taste
  • ½ teas cilantro, or to taste
  • Hot sauce to taste (optional)
  • Sea salt and fresh ground pepper to taste
  1. Fry bacon in a large skillet until brown but not crisp.
  2. Add the onion and cook just until soft.
  3. Add cabbage, carrots, cumin and cilantro to the skillet over high heat, stirring constantly until cabbage and carrots are crisp-cooked and thoroughly heated.
  4. Season with hot sauce, sea salt and fresh ground pepper.


Kenny, of course, loved this dish (because he put the finishing touches to it, GRR) and I served it up with fried pork chops and homemade corn bread. Glad to be back, really miss cooking and still waiting for one of my Christmas presents, the cookbook from my sister by Martha Washington, to share with all of our friends out there…….Enjoy!

Jul 202013

Fajitas From The Wok

Kinda combining the East with the West today, using your wok to cook your filling for your fajitas. Reason for this is, today is Fortune Cookie Day, and I thought this was a cute way to combine the two. This recipe is a Chinese pepper steak combined with the touch of Mexican thrown into the dish. Husband likes his soft tortillas and I like to bake mine to make them crispy. I bought a set of those taco shell dishes and I am now addicted to using them, for putting in just a simple salad, a taco salad or just about any dish where I want something crunchy to enjoy with my main course!

Tortillas my way!

Tortillas my way!

Fajitas From The Wok
  • 1 lb lean boneless sirloin steak
  • 2 tbsp olive oil, divided
  • 2 cloves of garlic, minced
  • 1 large sweet onion, sliced
  • 2 or 3 jalapenos, seeded and minced
  • 1 bell pepper, seeded and cut into strips, red or green, whatever you have on hand
  • 2 teas ground cumin
  • 3 tbsp lime juice
  • 1 teas cornstarch
  • 1 large tomato, diced
  • Salt and fresh ground pepper to taste
  • 8 medium or 4 large tortillas, warmed or baked
  • Your favorite garnishes for fajitas
  1. Set wok on high heat and add 1 tablespoon of the oil.
  2. Slice meat into thin strips and stir-fry in hot oil for about 1-1/2 to 2 minutes or until nicely browned; remove and set aside.
  3. Add the remaining oil and add the garlic, onion, jalapenos and bell peppers; stir-fry until onion and peppers are tender.
  4. Combine the cumin, lime juice and cornstarch and add to the veggie mixture along with the steak strips and tomatoes.
  5. Stir until the mixture is hot and juices start to thicken; season with salt and pepper.
  6. If baking your tortillas, have them in the oven while preparing the meat mixture.
  7. Top fajitas with all your favorite toppings and dig in.


Hope everyone out there has a nice weekend and don’t forget, your fortune cookie says, “You will enjoy these”!

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