BOSCH WALL OVENS can be a challenge to use. The steps needed to complete a task are not what you would expect sequentially and generally require an extra step you would not normally anticipate. You are not alone in finding a Bosch oven perplexing at times.
HERE IS how to use a Bosch temperature probe in a wall oven:
Cook a whole turkey (or a turkey breast), roast beef, and other meats using a Bosch oven temperature probe.
- Select the “Convection Roast” cooking mode on your Bosch oven
- Plug the temperature probe into the wall plug inside the oven
- Place an uncooked turkey or roast beef in a large roasting pan and center it on the lowest oven rack – – do not cover the turkey or beef with anything, not even foil [per the Bosch convection oven manual]
- It is a good idea to set the turkey or beef on a roasting rack placed in the roasting pan so that the bottom of the meat being cooked will not become soggy. Add 2 cans of chicken broth (for turkey) and beef broth (for roast beef) to the pan before placing the meat in the oven [regardless of using a rack or not] as this will help keep the meat moist and may provide gravy drippings
- The “Convection Roast” setting allows hot air to flow around the bird or roast, cooking it to perfection
The “Convection Roast” method cuts cooking time down by about 25%, so plan preparation of side dishes accordingly.
- DO COVER leg bones of a turkey with foil where they are joined together if you are cooking a large turkey, and keep an eye on wing tips, covering them with foil when they get too brown. Additionally, place a loose piece of foil over the entire bird or roast if it begins to look too brown (although this is unlikely to occur.)
- Push “Temperature” button once and set oven temperature to recommended temp. (Butterball recommends 325° for roasting a turkey.
- Next, push “Temperature” button twice and set the desired internal temperature of the meat product you are cooking. For a whole turkey, cook to an internal temp of 170 to 180° – SO, SET THE temperature probe to read 175° – Cook beef according to your preference or check out “Estimating Cooking Time for Large Beef Roasts” and look for other great beef-cooking tips HERE.
- Insert the probe into the deepest part of the breast or beef, so that it may rest without touching any bone
- The digital oven display will show what the probe temperature reading is of the meat being cooked. If you are putting refrigerated meat in the oven, the temperature probe reading will be around 35° when you place meat in the oven and first insert the probe
- As turkey or beef cooks, the probe will display the ever-increasing temperature of the roasting meat on the front of the digital oven
- No need to set the timer on the oven because you have already told the oven when to stop cooking based on the probe’s reading
- The oven will beep when the probe has reached the temperature you set it at.
- Use an oven mitt to remove the probe because it becomes very hot during the cooking process!
- Remove meat and let it cool for 15 min. or more before slicing. Serve and enjoy.
My Bosch cooktop is lovely to look at and not terribly difficult to keep clean. However, my Bosch cooktop has a highly annoying performance issue that is important only if you are, let’s say, cooking something on the stove top.
When the surface of my Bosch cooktop encounters water (such as droplets of water from steam off a lid lifted from a simmering pot) the entire Bosch cooktop shuts down. Flashing red “E” (as in “error”) lights begin to flash. The heating element quickly dims and ceasing emitting heat. Really.
I am usually able to turn the Bosch cooktop back on after 30-45 seconds by wiping the “on/off” sensor button with a dry towel and repeatedly pushing the “on/off” Bosch cooktop sensor.
If you don’t mind letting that rice or pasta take a hiatus during the boiling process, go with a Bosch cooktop. It’s pretty but not reliable. You’re welcome.
My new (2015 ) Frigidaire Gallery refrigerator Model FGHS2631PF1 was a bargain purchase from Lowes at around $1,200. Stainless-look with a very low-smudge surface…what’s not to like?
Yet, surprisingly, the most important features of a refrigerator with an ice and water delivery compartment are woefully inadequate in this Frigidaire Gallery Model.
- THE MOST frustrating thing about buying a refrigerator is that buyers cannot ”test” the attributes of a refrigerator live on the show-room floor. I asked salesman at every appliance retailer that I visited while shopping for a new refrigerator about the various attributes of refrigerators. I asked about noise, I asked about emissions. Never once did I think to ask them about how long the water filter would last. Huge mistake on my part.
- Additionally, the plastic drawers and vegetable bins do not glide open easily and appear destined for eminent breakage.
- The ice delivery system also provides a pitiful performance. Upon pushing the exterior button to deliver ice, an avalanche of cubes pours forth, flooding your cup with ice and spilling across the floor. In our house, it’s has become something of a game that we play, called ”Who Can Get Just a Few Cubes?”
- Made in Mexico, this Frigidaire Gallery Refrigerator offers little in the way of extras which is par for a mid-priced fridge.
If I had the opportunity to make my purchase again, I would suck it up and spend the $500-800 more to buy a sturdier fridge…one with a water filter that does not have to be changed every six month.
Every now and then, we are compelled to post a review about a movie or restaurant that we believe has been maligned, or plain old reviewed with a bad slant. Adam Sandler’s “Blended” Movie is such a movie. Adam Sandler’s “Blended” movie is a delight, in actuality, as plentiful laughs of glee from the viewers of this PG-13 rated movie attest.
We wonder what unit of measure a film critic had when giving Adam Sandler’s “Blended” movie a lackluster review with a D+ (and also a “one star” rating). Whatever method that was used to arrive at such a lame rating, we’re not buying the ‘dis — it’s simply undeserved.
Sure, there are juvenile hi-jinks in “Blended,” but one does not go to an Adam Sandler movie to sit in stony, contemplative silence. We go for the laughs and sight gags.
Rarely will you hear so many belly-laugh’s or guffaws from a movie-going crowd as heard when watching the movie “Blended” in a movie theater. And, hey, this is a Happy Madison production, so those of us who enjoy Sandler’s inner-boy movies know, and eagerly anticipate, what is to come.
The movie “Blended” has humor, sweetness of heart, expressions of the importance of family and loss, that make “Blended” a great movie for families within the PG-13 range and above (think boobs and centerfolds).
Our 12-year old son laughed out loud repeatedly throughout “Blended,” as did his mom and friends who were in attendance. Actor Terry Crews, of “Everybody Hates Chris,” (and more) fame, was in stellar form (as usual) as a dancing entertainer in eye-popping garb as the “blended” theme of the of the story progressed to a vacation in Africa.
Actor Kevin Nealon and his newlywed wife were hilarious, adding new meaning to the word, “jiggle,” in addition to beautiful scenery in the films’ African scenes.
Drew Barrymore, touting luscious lip hues, was the perfect foil for Mr. Sandler, creating a believable romance. The “families” of children were stirringly portrayed with just the right amount of humor thrown in. And lastly, the divine Wendi McLendon-Covey (“The Goldbergs”) portrays a bestie with delightful sarcasm and wit.
Do yourself a favor, ignore what a (paid) movie reviewer has to say and take it from us, (admitted Adam Sandler fans); “Blended” is a delight. Stay for the song being sun after the movie ends; it’s adorably funny.
LET’S pretend that you are famished and have not eaten in 3 days. You are sitting in an empty room at an equally empty table. A man walks in and offers you a bag of cookies or a bag of potato chips – with the caveat that you may choose only one bag. Which would you select? The bag of potato chips or the cookies? If you reply, “Neither, I would choose broccoli,”… a pox upon you.
SERIOUSLY, though, I wish illness upon no one. In fact, I myself had quite a scare yesterday. You see, yesterday I had an attack…a potato chip attack; and I am still reeling with remorse. More on that in a minute.
MUCH like driving a car without GPS, I made a maneuvering error in the grocery store yesterday: I went down the “chip aisle,” or as I like to call it, “Pandora’s Box.” And yes, I bought a bag of potato chips; salt & vinegar chips, if you must know.
WE ALL know that it is okay to indulge in potato chips every now and then, and everything in moderation, blah-blah-blah. However, when it comes to a sinfully crunchy bag of chips, the word “moderation” holds little meaning for me. Why snack on a single serving of 12 chips (120 calories) when you can snarf down half a bag of potato chips (calorie total unknown).
YOU probably think that I am remorseful and full of self-loathing because I ate SO MANY chips yesterday, don’t you? Perhaps you believe that I am consumed with guilt for my gluttony.
IF SO, you are incorrect. The root of my regret lies in…French onion dip. No potato chip feast is complete without French onion dip. If you have never been blessed enough to enjoy this evil-good combination of foods, don’t start now or you could end up like me, greedily opening a bag of potato chips on the way home from the grocery store. Darn, it’s hard to drive when you’re dipping a potato chip into dip.
BUT, I digress; my self-disgust lies with the fact that I bought “Fat Free” French onion dip. Why in the heck did I destroy my date with snack royalty by purchasing fat free dip? Perhaps I was subconsciously planning to eat the entire bag of potato chips and was looking for caloric redemption.
FAT free dip, for those who are not condiment-savvy, tastes like Elmer’s glue with a dash of seasoning; it’s not worth buying and certainly not worth wasting a chip-fest on.
SO, take it from me my chip-eating brethren. Enjoy your fried morsels of potato goodness with full-on, sour-cream based French onion dip. If a love like this is wrong, I don’t want to be right.
Did you volunteer to bring a fruit tray to a party? Don’t worry, we’ve got fabulous tips about how to create a fruit tray that looks great and tastes delicious.
Scooped-out pineapple or cantaloupe halves look scrumptious when filled with a variety of fresh fruit. Slice off a small portion of the bottom of the pineapple or cantaloupe so that it sits level and place it on a decorative plate (which you can pick up for a dollar or two at most dollar outlets.)
While making a fruit tray LOOK good is desirable, it is how the fruit TASTES that is most important.
- GO SEASONAL when putting together a fruit tray – use only fruit that is ripe and ready to eat
- THINK OUTSIDE THE BOX and consider a TROPICAL FRUIT tray using Thai-inspired fruit such as lychees, star fruit, watermelon, dragon fruit and mango [visit your local Asian market for great finds on unique fruit]
- DON’T FORGET TO AIM FOR small, whole fruit whenever possible, including:
- Berries: Strawberries, blueberries, raspberries, blackberries
- Melons such as cantaloupe or honeydew – use a melon-baller to make fruit scoops that are fun to eat
- Grapes of all shades (seedless, of course) — Look for “champagne” grapes, which are tiny grapes that are as sweetly tasty as they are unique
- Forget about serving apple or pear slices — they will turn brown quickly
- Include dried fruit. Banana chips and dried apricots are ideal and will get gobbled up.
- Provide toothpicks for spearing fruit
- Include a small dipping bowl for guests to enjoy with their fruit, such as Truvia© brand crystals, which taste deliciously like sugar yet are made with stevia
- Small fondue pots filled with melted chocolate are a good match for fresh fruit, as are chocolate fountains
Much like the children’s story of Chicken Little, acorns seem to be everywhere during the Fall season! Create fun Thanksgiving cookies such as the 2 “Acorn” Thanksgiving cookies below with a wonderful combination of sweet chocolate and rich, creamy peanut butter.
Or, try your hand at easy-to-make, fun Thanksgiving cookies in the shape of Pilgrim’s hats. These fun Thanksgiving cookies are sure to put a smile on your face!
“Fall Acorn Cookies: Chocolate Peanut Butter Cookie Kisses”
”Acorns” made with chocolate Kisses and peanut butter cookies
You will need:
- 1 pkg. chocolate kisses
- 1 pkg. mini “Nutter Butter Peanut Butter” from your grocery store cookie aisle. Look for those with nut-like score marks as shown in photo above
- 1 can chocolate frosting
- 1 pkg. chocolate chips
- Unwrap chocolate kisses and spread a schmear of chocolate frosting on the flat, bottom portion of kiss
- Place an entire mini peanut butter cookie (Nutter Butter Peanut Butter, preferably) on top of chocolate frosting
- Top cookie with a dab of frosting in the center and insert chocolate chip into frosting
- Place on a cookie sheet or plate and let frosting harden somewhat for 30 min. or so for best results
- NOTE THAT in the photo, above, some peanut butter cookies are applie with both halves and others with just 1 half to create a look with variety – – Go for it!
We also LOVE this idea: “Chocolate Acorns”
Chocolate Acorns Courtesy: Very Culinary
You will need:
- 1 bag chocolate kisses, unwrapped
- 1 box Nabisco brand mini-nilla wafers
- 1 carton of chocolate frosting
- 1 pkg. chocolate chips
- Smear chocolate frosting onto bottom of mini-vanilla wafer and place flat side of chocolate kiss on top of it
- Place a dot of chocolate frosting onto top of mini-vanilla wafer, topping with a chocolate chip
MAY WE SUGGEST that you prepare a batch of each sort of acorn and blend them together while serving? What a fabulous display!
PILGRIM HAT COOKIES WITH MARSHMALLOWS
You will need:
1 pkg. shortbread fudge striped cookies
1 bag large marshmallows
Chocolate Dipping sauce such as used for dipping fruit
1 container yellow writing icing with a fine tip
- Place a 2′ length of wax paper on counter top, anchoring curled ends to lie flat
- Set cookies from package face side down in rows on wax paper
- Follow melting instructions for melting chocolate and add 2 TB shortening (canola or vegetable oil) to chocolate and mix well
- Move rapidly so that chocolate does not firm
- Pierce a single marshmallow and quickly dip it in chocolate mix
- Remove marshmallow and place it centered on the upside down cookie
- Proceed until all cookies have been used
- After chocolate has dried, add a small “buckle” to each marshmallow using yellow frosting
NEWS FLASH! Around late October, the price of fresh pumpkins per pound in grocery stores will generally plummet. Bulk pumpkins that sell for .38 cents a pound in early October dive to as low as .19 cents a pound the day before Halloween! You know what that means…TIME TO DECORATE a Pumpkin and Make A Pumpkin CENTERPIECE!
Try decorating with beautiful pale green pumpkins, white pumpkins, squash, gourds or orange pumpkins with knobby lumps on them for something unique and different.
Make a pumpkin centerpiece using a whole pumpkin of your choice [we are using a pale green pumpkin this year]
White pumpkin VARIETIES [names such as Baby Boo, Lumina and Cotton Candy] LOOK ELEGANT with black bric-a-brac or ribbon applied vertically up and down the naturally scored areas of the pumpkin. Use thin straight pins or a dab of hot glue to keep ribbon in place.
White is elegant.
Place small pumpkins and gourds in a decorative bowl as a centerpiece.
Scoop out insides and place a candle inside pumpkin with flowers along perimeter.
Spray paint a pumpkin with metallic paint, scoop out seeds and insert a candle. Tie with pretty ribbon.
Group various pumpkins together using unique colors and sizes of gourds.
Paint pumpkins white (or any color) and pair with opposite-color candle sticks for wow-factor decorating.
Monogram a pumpkin for style-inspired flair.
Scoop out any pumpkin or gourd and make a dried flower arrangement to place inside the opening. Also consider placing a bouquet of FRESH FLOWERS INSIDE a hallowed out pumpkin within a shallow bowl of water.
BROWN VELVET ribbon pairs well with pale green Or orange pumpkins. Wrap the stem of a pale green pumpkin with a brown velvet bow for an elegant centerpiece and surround with 3 or 4 pine cones.
Use a stencil to dab or spray paint a GOLD FIGURE onto the outside skin of a pumpkin. Witches riding brooms or bats are ideal subjects. Use your computer to print out pumpkin Halloween stencils from BHG for a lot of fun design ideas. Stagger pumpkins along sidewalks or stairs.
Paint pumpkins or gourds with spots (or squares) of various colors and sizes for a fun look.
Use a DREMEL® cordless pumpkin carving kit to create unique shapes on the exterior of a pumpkin or gourd’s skin. Creative concepts are endless when you use this Dremel tool and the carving templates that come with it. A Dremel can easily carve shapes in pumpkin exteriors.
Frozen meal: Boston Market Beef Steak & Noodles
If ever a frozen meal deserved a thumbs down, this is it. What was so bad about it, you ask? What it the sauce? No, it was okay. The noodles? They were fine. How about the beef? BINGO!
We plan to avoid this frozen offering for eternity. The meat was cut in precise, rectangular shapes and was a pale grayish brown in color. Mushrooms supposedly included in this meal were so scant that they appeared non-existent. A small case of heartburn set in immediately upon consuming.
Perhaps we should have known better than to stray from our Boston Market favorites, such as their in-house squash casserole – can you say “Yum”?
Boston Market is among the reigning kings of comfort food. What else would you call a menu that carries, among other items, roasted chicken, macaroni and cheese, and cornbread? B. Market needs to improve Beef Steak & Noodles or do everyone a favor and cut this item from their frozen food menu.
For a video review of Boston Market Beef Steak & Noodles, please watch Freezerburns’ Greg HERE. Interestingly, Freezerburns’ Greg took umbrage with the wavy noodles, while we despised the quality of the beef.
View nutritional information for Boston Market Beef Steak & Noodles Frozen Food Find the Best. It ain’t pretty.
This year, give someone a present that they can use,,, something to eat! Here are great food gift ideas that will make everyone happy.
1. VALDOSTA PECANS by SAHALE SNACKS.
All we can tell you is, “WOW!” This 4 ounce bag of pecans with sweet cranberries, black pepper and orange zest will send your taste buds over the moon with delight…they’re that darn good. Buy two bags; one to give as a present and one for yourself. http://www.sahalesnacks.com/ OUR HINT: Purchase these at Kroger for less than $4.00 per bag. You heard us correctly, less than $4.00 per bag! Place nut mixture in a decorative tin or glass jar with a ribbon on it = instant gourmet gift!
2. HARRY AND DAVID FRESH PEARS.
We don’t know how they do it, butHarry and David state that their ”Royal Riviera” pears are juicy and ripe to perfection. The claims made by Harry and David are correct. Unblemished, beautifully packaged, these fresh pears are sublime. http://www.Harryanddavid.com
3. PEPPERMINT BARK OR CRANBERRY PISTACHIO BARK.
Chocolate and peppermint are a winning combination at VERMONT COUNTRY STORE but you should also consider their cranberry pistachio bark. Attractive tin makes an eye-catching gift. http://www.vermontcountrystore.com. (Pistachio cranberry bark is pictured.)
4. CHOCOLATE COVERED PEANUT BRITTLE
The yin and yang of peanut brittle and chocolate is divine. Friends or family will be surprised and pleased with this unique flavor combination.
Pure blueberry juice is an ideal red wine substitute thanks to its full-bodied finish and deep, fruitful scent. Tart Cherry and Pomegranate pure-juices also fit the bill for people who prefer not to drink wine.
A glass of pure blueberry, tart cherry, or pomegranate juice does not pack the alcohol-infused punch of an actual glass of wine, nor do they resemble an altar-like dose of sweet flavor. However, you might feel as though you were sipping wine when drinking pure juice which emits a satisfying earthy taste along with its natural sweetness.
Pomegranate pure juice is our choice for a red wine substitute when cooking. Purists who eschew alcohol, even when cooked “out” of food in the cooking process, will find an ideal red wine substitute in pure pomegranate juice when used sparingly.
Pure juice contains nothing but juice and a little water. Do not be fooled into buying juice such as Ocean Spray brand “cocktail” juice — look for pure juice when looking for a red wine substitute.
R.W. Knudsen brand blueberry juice has over 3 pounds of blueberries in each 32 ounce bottle of ”Just Blueberry,” wow!
Berries of all types are good for you, too. According to NewsMedical.Net, the USDA’s database of antioxidant values for various foods places blueberry juice at the top of the list among more than a dozen juices tested including apple, prune, cranberry and Concord grape.
Nutritional Information: R.W. Knudsen 8-oz. ”Just Blueberry” juice provides 10mg sodium, 24g carbohydrates, 18g sugars, 0g protein, 100 calories per serving. Ingredients: Water and blueberries. That’s it.
Serve Swiss Chard and Leek Pie for breakfast, lunch, or brunch. Warning: It’s highly addictive!
Three Steps to Preparing Swiss Chard and Leek Pie
- Prepare and bake one pie crust per package directions.
- In a deep pasta cooking pan, saute in 2 TB olive oil 4 diced white parts of leeks(4-5 cups)
- Add 4 c. torn, de-stemmed Swiss chard leaves
- Add 1/2 c. dry white wine
- Stir and simmer over medium heat until leaves are semi-limp
- Heat 1/3 c. chicken broth over medium-high heat.
- Add 1 TB butter and 2 TB flour
- Whisk vigorously and simmer for 1 minute
- Remove from heat
- Mix together 2 TB Dijon mustard, 1 egg, 1 c. shredded mozzarella or gruyere cheese, 1/4 both salt and pepper
- Pour the ingredients from Step 2 and from Step 3 into the large pot with ingredients from Step 1
- Mix gently with a wooden spoon
- Scoop mixture into prepared pie shell
- Top with a handful of shredded cheese
- Bake 30 minutes at 375º
Grandma’s original stuffed cabbage is EASY to prepare. This dish is hearty, not heavy, and is made with nutritious cabbage, which is chalk-full of important vitamins like vitamins K and C.
You will need:
- 1 large head of green cabbage, rinsed with bottom stem cut out and NO layers of outer leaves removed
- 1-large can Campbell’s tomato soup
- 1-small (regular size) can Campbell’s tomato bisque soup
- 1-14.5 or 15 oz. can Hunt’s roasted diced tomatoes (undrained)
- 1/2 c. uncooked, long grain white rice
- 1 lb. 80/10 ground beef sirloin, uncooked
- 1/2 large white onion, sliced
- 1/2 t. both salt and pepper
- 1/2 packet of TRUVIA® sweetener or 1 tsp. granulated white sugar
- Place cabbage(s) into a large stock pot and fill with water until cabbage is just covered. Bring water to a boil and maintain boil for 5 minutes.
- Turn heat off and remove pot from stove. Drain water out of pot into a colander placed in the sink and remove cabbage into the colander. TAKE CARE NOT TO GET SPLASHED WITH HOT WATER DURING THIS PROCESS.
- Let cabbage cool — about 30 minutes.
- Working from the colander where cabbage is draining in the sink, gently peel one layer of outer leaves away from head of cabbage and discard. Continue removing layers of leaves, taking care to keep leaves intact. These leaves will be your base for rolled cabbage. Place leaves on top of two paper towels lining a large dinner plate.
- Rotate around the head of the cabbage removing leaves until you reach inner leaves which are small and firm (unfit to work with.) An ideal leaf is about the size of a small-to-medium-size outstretched hand.
- For outer leaves that have thick, stem-like bottom portions, tear off a one-inch strip of heavy white leaf sections to make leaves easier to handle when rolling them.
- Pour Hunt’s roasted tomatoes into a deep stock pot.
- Dump large can of Campbell’s tomato soup into the pot and add the required can of water to the mix.
- Toss into the pot chunks of extra cabbage that are left from the leaf-separation routine.
- Top cabbage pieces with sliced white onion.
- MIX together in a medium-size bowl beef, rice, salt and pepper.
- Scoop a tablespoon of meat mixture into the center of one of the cabbage leaves and fold the right side of the leaf on top of the meat mixture then fold the left side of the leaf over the meat mixture, ending with folding the bottom and top ends over, forming a rectangular or even square shape of folded cabbage wrapped around the beef mixture. It does not have to be perfect!
- Place the rolled cabbage leaf on top of the soup and onion mixture, folded side down – don’t worry, they will not unroll! Continue rolling leaves stuffed with rice and beef mix until you run out of leaves or rice and beef mixture.
- Pile each cabbage roll in the stock pot until you run out of room, continuing to add more cabbage rolls on top of the bottom layer.
- Pour can of tomato bisque soup on top of completed
Goodbye boring meatloaf! This Greek Meatloaf recipe is super easy to make and delicious. Bring on the flavor!
Pre-heat oven to 365º
Ingredients for Greek Meatloaf Recipe:
- 1 lb. ground turkey (not ground turkey breast – which is too dry)
- 1/3 c. Italian season bread crumbs such as Progresso brand
- 1 TB Mexican oregano (or 2 t. regular dried oregano)
- 2 dashes pepper
- 1/2 c. feta cheese crumbles
- 1/2 c. roasted red peppers such as a jar of roasted red peppers (drained) from DeLallo brand
Method for preparing Greek Meatloaf:
- Mix first four ingredients together, kneading well
- Place half the meat mixture into a small meatloaf pan
- Arrange the red peppers, cut into finger-sized portions, on top of the meat
- Sprinkle the feta cheese across the top of red peppers
- Top with remaining meat and pat down firmly
- Cover with foil and bake 30 minutes
- Remove foil and pour off grease; bake 10 additional minutes
Serve Greek meatloaf with a cool, crunchy salad containing a mixture of pitted olives and Greek dressing plus several squares of toasted pita bread and a side of plain hummus for dipping.
Our recipe for Thai green curry chicken with mushrooms and green beans on a bed of wilted cabbage has a delightful, fresh taste that includes just a hint of zest, a bit of crunch, and a lovely presentation sure to impress.
Directions follow for preparing our Thai Green Curry Chicken with Mushrooms & Green Beans on a Bed of Wilted Cabbage Recipe:
- Pour 2 TB olive oil in a large, non-stick skillet and warm oil to medium-high heat.
- Add 1 tenderized chicken breast and cook on each side for 1 minute.
- Remove chicken to a separate dish and add: 1 c. fresh, sliced mushrooms and 1 c. fresh green beans cut into 2″ pieces into the skillet.
- Sautee vegetables (covered) over medium heat for 3 minutes.
- In the meantime, cut chicken breast into 2-3″ strips.
- Remove partially cooked veggies into a separate bowl.
- Return chicken slices to the warm skillet.
- Add 2 heaping TB Thai Kitchen Green Curry Paste and stir chicken and paste well in the skillet.
- Return mushrooms and green beans to the skillet with the chicken.
- Stir fry on medium-high (covered) for 1 minute.
- Remove cover and continue cooking for 1 more minute.
- Remove entire chicken/veggie mixture into a bowl and cover.
- Add 3c. prepared, shredded cabbage (or use coleslaw mix without dressing) to the warm skillet.
- Pour in 2 TB chicken broth (or water). Stir well and cover cabbage mix for 30 seconds.
- Place cabbage mix on a large serving plate and top with chicken/vegetable mix.
- Serve immediately. Garnish with chopped green onions and a sprinkle of sesame seeds, if desired.