So check the date on this badboy photo posted to our Facebook page (below). Yeah. It was a long time ago. The hours and days slip through my fingers as the cave baby grows and babbles at me and does crazy new stuff on almost a daily basis.
I don't know how long I'll continue to mention him in these blog posts, but right now, my life (and sleep cycle, or lack thereof) revolve around this miniature human, so bear with me.
ANYWHO. I don't know if I've ever talked about just how many rotisserie chickens we've bought at Whole Foods. They're the only market that sells them "plain" - nothing on them (except the label says something about "may contain soy... etc etc." I'm not quite sure what that means, but I'll assume it's because they cook them in the same ovens they cook their seasoned chickens.)
We buy them on a weekly basis to round out meals we don't have the time to cook. They're easy to break down and keep on hand to pack lunches or just as a snack. They're also good for the carcass to make broth, and to add the meat to whatever dish you can think up.
On one particular day - June 26 to be exact (see first photo) - I didn't have any idea what we were going to have for dinner but I knew we had a bunch of stuff that needed to be eaten before it went bad. I threw it all together, made some egg "crepes" and voilà, moo shu... or burrito... or something... for dinner!
Chicken... Breakfast... Moo Shu
1 lb rotisserie chicken, chopped or shredded (or leftover chicken of any kind)
4 tbsp grassfed butter, divided
Handful asparagus, chopped
1 cup shredded jicama
1 cup shredded cabbage
1/4 cup coconut aminos
salt and pepper to taste
1 tbsp water
Prep all ingredients as needed. Preheat large skillet over medium high heat. Melt butter. Toss in all ingredients except eggs, water and 2 tablespoons of butter. Sauté until cabbage is translucent and soft.
Preheat a small skillet over medium heat. Ensure it is thoroughly heated so that the temperature doesn't continue to rise as you cook your eggs. Melt enough butter to evenly coat pan. In a small bowl, whip eggs and water with fork.
Pour egg mixture, just enough to coat, into the hot pan and swirl to spred evenly creating a thin "crepe." Repeat butter and egg steps until egg mixture is gone. It should yield 6-8 crepes, depending on the size of the pan.
Serve moo shu style at the table!
I topped mine with salsa and avocado... not Chinese at all but that's why I couldn't decide if it was moo shu or burrito... boy, I'm tired.