Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Cracker Chicken

Crispy Baked Chicken

Made: July 7, 2013

Ingredients 
Chicken/coating
- chicken tenders (8 pieces)
- 1 sleeve Ritz crackers
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese

Sauce
- 1 can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter

Directions
- Crush crackers
- Pour the milk, cheese and cracker crumbs into 3 separate bowls
- Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine
- Dip each piece of chicken into the milk and then cheese
- Press the cheese into the chicken with your fingers
- Then press the cheese coated chicken into the cracker crumbs and press it in
- Spray a 9x13 pan with cooking spray and lay the chicken inside the pan
- Sprinkle the dried parsley over the chicken
- Cover the pan with tin foil and bake at 400 F for 35 minutes
- Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy
- In a medium sized sauce pan, combine the cream fo chicken soup, sour cream and butter with a whisk
- Stir it over medium high heat until the sauce is nice and hot
- Serve over the chicken

Served with a pasta side & asparagus

I didn't have Rtiz crackers, so I used Townhouse butter crackers instead. I also put the parsley in the sauce instead of over top the chicken. Other than that, I followed the recipe to the point

(Recipe used: found on facebook)