Chinese New Year is always an ‘event’ for me. 

My passion for this holiday stems from what used to be my day job, which was…importing door locks.  Hold on, don’t run away so fast. 

27 years ago, I left my job as a lumber buyer and took a position as an… errand running, office manager, shipping/warehouse clerk, teach me how to drive that forklift and key door locks…I’m ALL IN kind of person.  I loved everything about my work life/family.

I just recently retired from my position as President. Yes I did, I quit my day job. Woot! There I said it. So now I’ll reminisce by celebrating Chinese New Year at home.

When I set out to make Mu Shu Chicken, I decided to be different, so I steamed it in cabbage leaves.

Fresh ingredients mingled with punchy flavors and aromatics is my favorite way to eat.  The Mu Shu Chicken filling for our cabbage rolls consisted of a variety of crunch and color with some classic Asian flavors, like Hoisin, soy, sesame, ginger and garlic.

If you don’t already own a steamer basket, invest ten bucks and buy one. Every time we use ours we question why we don’t use it weekly.  You’re cooking with steam.  No oil.  No baking, frying, or otherwise infusing unwanted calories.  Fresh ingredients relying completely on their own merit.  What could be better?!

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce and prepare for happiness.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mu Shu Chicken Cabbage Rolls

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For Mu Shu Cabbage Rolls

• 8-10 cabbage leaves
• 2 boneless chicken breasts about 12 ounces
• 2 red chili peppers finely chopped
• 2 scallions thinly sliced
• 1/2 cup yellow onion finely chopped
• 1/2 cup shredded carrot
• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger

For Dipping Sauce

• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced ginger
• 1/2 teaspoon fresh grated ginger

Instructions

For Mu Shu Chicken Cabbage Rolls

• Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable.
• Finely chop chicken and combine with remaining Mu Shu ingredients. Fill each steamed cabbage leaf with 2-3 Tablespoons of filling and roll into tight bundles. Lay in steamer basket; steam for 15 minutes until chicken is cooked through. Serve with dipping sauce.

For Dipping Sauce

• Whisk together ingredients in a small bowl. Serve with Cabbage Rolls.

The post Mu Shu Chicken Cabbage Rolls appeared first on Lemony Thyme.

I wish you could taste this Cashew Brittle before you read how stinking easy it is to make.  You’d never believe it.  You also wouldn’t believe that the recipe doesn’t call for a stick of butter.

The lovely lady in the office next to mine is famous for her from scratch cookies.  No idea how she makes them perfectly shaped, crispy on the outside, chewy on the inside…every time.  Amazing.  But today it’s all about her brittle.

Family recipes are the best and the fond memories that accompany them are a blessing.  Amy was recently reunited with her Granny’s famous Cashew Brittle recipe.  She shared how every Christmas they all looked forward to receiving their box of brittle from Granny.  Meticulously packed to insure it arrived in one piece….only to be immediately broken into single servings that typically didn’t last through the day.  Over the years Granny’s recipe was simplified….the microwave replaced the candy thermometer, but the buttery smooth flavor was never compromised.  Thank you Amy for sharing Granny’s Cashew Brittle recipe and those special memories that put a sparkle in your eye.

Step #1 ~ Coat a baking sheet with butter and set aside.  In a microwave safe glass bowl, mix 1 cup sugar with 1/2 cup Karo Light Syrup until well blended.  Microwave for 3 minutes.  Carefully remove….mixture will be hot and bubbly.

Step #2 ~ Stir in 1 teaspoon butter, 1 teaspoon vanilla extract, and a good handful of *raw cashews.  Microwave for 2 additional minutes and again carefully remove. *We were able to find raw cashews at Whole Foods in their nut bins.  Go ahead and buy enough to make multiple batches…trust me.

Step #3 ~ Stir in 1 teaspoon of baking soda which will make the mixture fluffy, then quickly pour onto prepared baking sheet and spread into a thin layer, about 1/4″ thick.  Let mixture cool at room temperature for about an hour.  Then break brittle and get happy.  This crunchy goodness will melt in your mouth.

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Cashew Brittle {Easy as 1-2-3}

Course Dessert

Author Amy’s Granny

Ingredients

• 1 cup sugar
• 1/2 cup Light Karo Syrup
• 1 tsp. butter
• 1 tsp. vanilla extract
• A good handful of raw cashews about 1 cup
• 1 tsp. baking soda

Instructions

• Coat a baking sheet with butter. Set aside. Mix sugar and Karo Syrup together in a microwave safe glass bowl. Microwave for 3 minutes. Mixture will be hot and bubbly. Carefully remove.
• Add in butter, vanilla, and cashews and stir to combine. Microwave another 2 minutes. Carefully remove.
• Stir in baking soda. Mixture will become fluffly. Quickly pour onto prepared baking sheet. Sit at room temperature for one hour before serving.

Notes

Please use caution and pot holders when removing glass bowl from microwave. It will be very hot.
Also use caution when pouring onto baking sheet. Work quickly as mixture will want to set up almost immediately.

The post Cashew Brittle {Easy as 1-2-3} appeared first on Lemony Thyme.

Aaah the aromas….they’re dancing through my kitchen.  As soon as I lifted the lid a smile came across my face.  The sight was beautiful, like an apple pie fresh from the oven beautiful.

And the aromas…cinnamon & clove, toasted cashews & mustard seeds…aaah (the angels in heaven moment).  Looks beautiful, smells awe-mazing, but the taste makes it a ‘winning’ dish.  Thank you Food & Wine for this lovely Spiced Cashew Rice recipe.  Perfect with our Shark Kebobs with Orange-Avocado Salsa.  I will look for excuses to make this dish again.

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Spiced Cashew Rice

As soon as I lifted the lid a smile came across my face.

Course Side Dish

Author Food & Wine

Ingredients

• 1 1/2 cups basmati or other long-grain rice
• 2 1/4 cups water
• 2 cinnamon sticks
• 10 cloves
• 3 bay leaves
• 1/8 tsp. turmeric
• 1 1/2 tsp. salt
• 1 Tbl. butter
• 4 Tbl. canola oil
• 2 tsp. black or yellow mustard seeds
• 1/4 cup chopped roasted, cashews

Instructions

• Rinse the rice until the water runs clear.
• Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt.
• Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
• Remove from the heat and let sit, without removing the lid, for 10 minutes.
• In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.
• Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.
• Add the cashews; cook, stirring, for 30 seconds longer.
• Gently stir the cashew mixture into the rice with a fork.

The post Spiced Cashew Rice appeared first on Lemony Thyme.

Chicken & Cashew Lettuce Wraps.

Do you ever pick something up to take a bite and quickly realize there’s no putting it down?  It’s just too yummy to stop or too messy to chance a reload.  I find this is the case with most cupcakes, wrap sandwiches, corn on the cob, tacos, and definitely lettuce wraps.  This dish needs to be eaten at the table, with family & friends, where you can lean over your plate, lick your fingers, and not worry about a napkin until you’ve taken the last bite.  

I probably should have addressed this in one of my first posts, but generally speaking we adjust recipes and cook for two (though occasionally we eat for four).  For the lettuce wraps I like bibb lettuce because it’s more pliable, however iceberg lettuce cups are great too and have a nice crunch.

This dish is super easy and really great fun to eat and share with friends.

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