Sunday, June 1, 2014

Shoot and Score Dinner -

Want something easy that will get you fired up over dinner again?

Mu Shu Chicken - Range Style

For it's one of those new Murphy's Laws:

Hungry people will show up the day before you were going to buy groceries.

I'll add to that to the other Range Murphy's Laws

If at first you do succeed, try not to look astonished.

If it jams - force it.

If it breaks, it needed replacing anyway.
The ammo that is available is for the firearm you just sold.

If no one uses it, there's a reason.

If things appear to be going well, you have overlooked something.

When the going gets tough, everyone leaves

But in this case, the tough didn't leave, the tough looked at what leftovers were in the fridge
Let's see, there's a bag of coleslaw mix and a few baby carrots, half an onion, four leftover cooked chicken thighs, and the usual assortment of seasonings and sauce.

In a cereal bowl combine:
2 Tablespoons soy sauce

2 Tablespoons water

3 Tablespoons Hoisin sauce* (available at many grocers, I used Dynasty brand)

1 teaspoon sesame oil (in oriental section at grocers)

Once the sauce mix is prepared:

Cut up 2-3 cups cooked chicken in bite sized pieces.

Mix two eggs with 1 Tbsp. of milk in a small bowl

Set both aside.
In a large fry pan saute in 2 T. oil on medium
a handful of baby carrots, diced.
1/2 of a large onion, thinly sliced
2 teaspoons minced garlic (from a jar)
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (spicy, but not "I need a glass of water" hot, adjust accordingly)

When onion is softened add:
a bag of coleslaw mix (10 cups finely shredded cabbage)
a shot glass of water (about  2 Tbsp.)
Reduce heat slightly and cover pan and cook 3 minutes (stirring every minute just until coleslaw starts to wilt.

Add soy sauce/Hoisin mixture, stir and cook uncovered for two minutes.  Set timer and don't cook longer than that, you want the veggies to have a bit of crunch.

While that  all cooks (or you can do it first thing and set aside) scramble the eggs in a heated, oiled saucepan until done and microwave the leftover chicken until warm (about a minute, covered)
Toss eggs with veggie mixture and serve on warm flour tortillas topped with chicken and more Hoisin sauce.

The veggies retain just a bit of crunch which pairs perfectly with the moist chicken and the warm tortilla wrapper.

The recipe easily cuts in half to serve two, but make plenty, as everyone will want another round
*IF you want to make your own Hoisin sauce:
4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses
2 teaspoons seasoned rice vinegar
1 tsp. jarred garlic
2 teaspoons sesame seed oil
15-20 drops Chinese hot pepper sauce (or jalapeno hot sauce)
dash of Chinese Five Spice Powder
2 pinches of black pepper


  1. Looks good.
    #9 shot? Has someone at the Range taken up skeet shooting?

  2. Excellent camera work as usual.

  3. My gosh ! Even your leftovers are tastier than my normal cooking ! I need to pay better attention, my friend. Love your Murphy-isms !

  4. That sounds good, it is the kind of stuff that I like. When getting molasses for the sauce, try to find some sorghum molasses instead of the molasses sold in stores. The store version is a by product of making sugar while sorghum molasses made by a crafts person is the sole goal of the process and tastes wonderful almost like honey.

  5. Looks tasty Brigid! I'm too tired from riding today to mess with dinner. Not even sure I am going to eat...Maybe I'll lose weight that way? ;)

  6. OR... Go get a brisket... :-)

  7. Dayum! Me and Uncle Jay need to ride the bikes to Indy. But we'd get there a little, err, stinky.

    But dayum.

  8. When I had a bag of unused Cole slaw mix, I made Cole slaw and dug that forgotten pack of freezer-burned hot dogs out of the bottom of the freezer. Then I fire up the backyard food incinerator. By over-cooking the dogs, I was able to cover up the fact that they were five or six months past dead, and their crunchy, charcoal texture increased the demand for the Cole slaw!

  9. Hat Trick - no, with the cross eye dominant thing going, I'm not the best at skeet but have both a guy and gal friend who love it.

    Ed Bonderenka - thank you the food photos are so much fun with the new camera.

    Jane of Virginia - nothing goes to waste here and making fun stuff with leftovers was something both Mom and Grandma excelled at.

    Sunnygrook Farm - the sorghum molasses is the best, and I use a lot of it around here. Thanks

    Monkaywranger - if it's any consolation, lunch was leftover homemade sausage pizza. Dinner was carrot sticks.

    Old NFO - Oh, Brisket - now you're giving me ideas . .

    Borepatch - have a shower, and a large dinner table, you two are welcome any time.

    Murphy - sounds like a plan. My gal friend (the skeet shooting one) just got back from Maine and brought me back some of those incredible natural casing red hot dogs from out there. I'm seriously going to demolish those with some buns (but not even going to try the 115 pound gal's record in IL for eating 28 hot dogs in about 10 minutes. Ouch!

  10. I thought with the empty shells in the first picture you were going to make the Archchancellor's Wow-Wow Sauce. :)

  11. I have plenty of friends and family that I absolutely ADORE, but I don't think I would ever think of bringing them foodstuffs from my travels. My mind is just not wired that way!

    But I have been known to make the run to San Diego just to buy the seafood right off the boats, throw it all on ice, and haul b*tt back to the desert, just so my "Special Ones" can get a taste of the ocean!

    It's not as crazy as it sounds!


I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..