Tag: main course
Yakiudon
Yakiudon
Yakiudon are stir fried thick white noodles made of flour, salt, and water with your choice of protein and vegetables. Beef, pork, chicken, or shrimp are all great proteins to use in this recipe. The stir fry is then seasoned with soy sauce and white pepper at the end. Simple enough. Udon noodles can be found fresh, dried, or frozen at any Asian market for relatively cheap. The best part of making this recipe is that you can make a inexpensive and healthy meal in under 15 minutes.
Equipment
- Wok or large sauté pan
Ingredients
- 16 oz udon noodles
- 3/4 lb. boneless skinless chicken thighs diced
- 1 small carrot sliced thin
- 1/2 small onion sliced thin
- 1 cup shredded cabbage
- 2 tbsp soy sauce
- 1/2 tsp white pepper
- 2 tbsp cooking oil
Instructions
- Prepare the noodles as directed on the package. The ones I purchased have to be boiled for just 5 minutes to soften up. Drain and set aside.
- In a large sauté pan, heat up cooking oil over medium high heat. Sauté the onions and chicken thigh for 3 minutes.
- Stir in the cabbage, carrots, and green onion. Cook for another 3-4 minutes.
- Stir in udon noodles. Add soy sauce and white pepper. Cook for 2-3 minutes.
Chicken and Rice
Chicken and Rice
Every Latin country has their own version of chicken and rice. This happens to be a simple Mexican variation. The recipe is pretty straight forward. The most important thing to do with this recipe is to keep the lid on the Dutch oven once the chicken pieces are added. Do not stir! Just let it be. You want to keep in all of the heat and moisture.
Ingredients
- 2 cups rice rinsed
- 4 whole chicken legs cut apart
- salt and pepper
- 3 tbsp vegetable oil
- 1/2 cup carrots cubed
- 3 green onion chopped
- 1/2 cup onion diced
- 1/2 cup peas
- 4 garlic cloves minced
- 3 roma tomatoes
- cilantro
- 1 1/2 cup water
Instructions
- In a blender or food processor, add the tomatoes, garlic, and water.
- Purée. Set aside.
- Pat your chicken dry. Season with salt and pepper. In a large Dutch oven, heat up cooking oil over medium high heat. Brown the chicken on each side for 6-7 minutes.
- Set the chicken aside.
- In the same Dutch oven, add the rice. Cook for a couple of minutes, scraping up any chicken bits with a wooden spoon.
- Add in the onion, carrot, and green onion. Cook for a couple more minutes.
- Add the tomato garlic purée. Stir, season with salt, and bring to a boil.
- Reduce the heat to medium. Add in the chicken pieces, peas, and cilantro. Cover and cook for 10 minutes without stirring.
- Turn off the heat. Keep the cover on and let rest for 15-20 minutes.
- Eat this up!
Green Seasoning Chicken and Shrimp Skewers
Green Seasoning Chicken and Shrimp Skewers
Here’s a great use for the green seasoning recipe! For the chicken, I prefer to use thigh instead of breast, but that’s completely up to you. I used 21-25ct peeled and deveined shrimp.
Ingredients
- 1 cup green seasoning divided between chicken and shrimp
- 1 lb. boneless skinless chicken thighs cut into 1 1/2” strips
- 1 lb. large peeled and deveined shrimp
Instructions
- If you’ve made a large batch of green seasoning and froze them in ice cube trays like I have, put a cups worth in a bowl and pop it in the microwave for 30 seconds to defrost them.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- The shrimp only needs to marinate for no more than 30 minutes.
- Skewer up the chicken and shrimp. Turn on your broiler. The chicken will take 7-8 minutes a side. The shrimp will only take 3 minutes a side. Cook these separately.
- Enjoy!
