Tag: main course
Honduran Chicken Skewers
Honduran Chicken Skewers
I was really surprised how good this simple marinade is on chicken. A couple tbsp of the marinade mixed into mayonnaise also makes a great dipping sauce for the skewers. The chicken skewers only takes 5-6 minutes a side under your broiler. You can even throw these on the grill for the same amount of time. Try marinating chicken pieces or even a whole chicken with the marinade, then either grill or roast them.
Servings: 2
Equipment
- food processor
- wooden skewers
Ingredients
- 1 lb boneless skinless chicken breast cut into 1.5” cubes
Marinade
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 1/4 cup cilantro
- 1 tbsp chipotle peppers in adobo sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 4 garlic cloves
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp marinade
Instructions
- Purée the marinade ingredients in a food processor.
- Mix 2 tbsp of the marinade in with the mayo to make the dipping sauce. Set aside.
- Marinate the chicken for 4 hours.
- Turn on your oven’s broiler. Place the top rack 6” away. Line a baking pan with foil. Skewers up the chicken. Place the skewers on a rack on the baking sheet.
- Broil the skewers for 5 minutes a side. Let rest for 5 minutes before serving.
Sweet and Sour Salmon
Sweet and Sour Salmon
This is a real simple dinner for two that takes no time to prepare and cook. Plus it’s rather healthy, minus the sugar in the sweet and sour sauce. Pay attention to the broiling time of the salmon. Depending on the thickness of the fillets, it can take anywhere between 6-8 minutes. They will need to be cooked to an internal temperature of 145 degrees. The temp will go up at least 5 degrees after letting it rest. Serve the salmon and bok choy with steamed rice.
Servings: 2
Ingredients
- 2 – 6 oz salmon fillets
- 6 baby bok choy cut in half
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha
- 2 tsp light soy sauce
- 2 tsp water
- 2 garlic cloves minced
Instructions
- Mix the rice vinegar, sriracha, brown sugar, soy sauce, and water together in a small pot over medium heat. Simmer for 5 minutes until thickened.
- Add in the garlic and turn off the heat.
- Turn on you oven’s broiler, setting the top rack 6” away. Line a baking pan with parchment paper. Brush the cut side of the bok Choy with the sweet and sour sauce.
- Flip cut side down. Lay the bok Choy close together to make a bed for the salmon. Brush the top side with the sweet and sour sauce.
- Place the salmon fillets on top of the bok choy. Brush the salmon with the sweet and sour sauce.
- Broil the salmon for 6-8 minutes. Take out of the oven and brush with more sweet and sour sauce. Let rest for 5 minutes before serving.
Shanghai Scallion Oil Noodles
Shanghai Scallion Oil Noodles
This recipe is the authentic version of scallion oil noodles that you would find in Shanghai, China. You pretty much fry green onions in oil and remove them when crispy. What you also end up making is oil infused with green onion essence. Add the soy sauces and sugar to the hot oil and it’s done in 30 seconds. Instead of stir frying the noodles in the pan with the sauce, the noodles are placed in a bowl and the sauce is spooned over. Then you top the noodles with the crispy fried green onions. Simple, but nothing short on flavor.
Ingredients
- 1/4 cup vegetable oil
- 6 green onions cut into 2” pieces
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 1 lb dried Chinese egg, ramen, or udon noodles prepared according to the package directions
Garnish
- sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Add in the green onions. Fry for 6-8 minutes until crispy. Scoop out the onions and set aside.
- Add the soy sauces and sugar to the oil. Mix. Turn off the heat as soon as it starts bubbling.
