No Carb Hibachi? How? Cauliflower rice is the ticket. It will save you on calories and is also a really cool way to get more veggies in your diet. Going to the Hibachi restaurants can cost you anywhere up to $100 for two people including drinks. I always think to myself when I am sitting around that table full of strangers was it really worth it?
Today, I am going to show you how to make a chicken and shrimp hibachi dinner for under $30 for two people. This meal includes soup and a main entree. For the full $30 you can even add the side salad. I know what your thinking, I don’t have all those ingredients in my house to make all of that?
I am almost certain that you actually do! The main ingredients to get this meal going are soy sauce, salt, pepper, and garlic powder. These are basic home cook must-haves. Now that I have eased your worries, let’s get into this recipe!
Print
No Carb Chicken and Shrimp Hibachi
by:
J. DELAWCIOUS
5.0 rating based on 1 rating
No Carb Hibachi Made Easy and Budget Friendly
Difficulty:Easy
Prep Time:10 mins
Cook Time:30 mins
Serves:2
Nutrition per portion
Ingredients
1 Pound of Peeled and Deveined Jumbo Shrimp
1 Chicken Breast Cubed
2 Green Zucchinis Chopped
1 Chopped Onion
1 and half Pints of PortaBella Mushrooms
2 Cups of Frozen Cauliflower Rice
3 Eggs
1 Tbsp Soy Sauce
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic
1 Tsp of Oil
1 Package of White Miso Soup
3 Stalks of Chopped Green Onion
Method
Note:
Prior to starting this recipe make sure all ingredients are prepped. It will make the process easier and all the food will be hot at the same time.
Cooking:
In a large cast-iron skillet on medium-high heat, add oil. Allow the oil to either shimmer or slightly smoke prior to adding food. Once the oil is hot cook mushrooms. Don't season the mushrooms right away, cook until the mushrooms are golden brown in color. Then add salt, pepper, and garlic. Continue to sautee for another 2 minutes. Remove from skillet and set aside.
In the same skillet add the same amount of oil. Then add the onions. Add salt, pepper, and garlic powder and stir to combine. Continue to cook onions until slightly brown and translucent. Remove from the skillet and set aside.
You may need to clean the skillet to avoid burnt bits being on the food. Or you can just wipe away depending on how seasoned your cast iron is.
Add more oil to the skillet, and then cook the zucchini. Cook for 2 minutes and then add salt, pepper, and garlic powder. Continue to cook for another 2 minutes and then remove. I like my veggies to still have a bite to them. If you like yours a bit softer continue to cook for another minute or until your desired textured.
In the same skillet, we will repeat the oil process and add the cubed chicken. Allow the chicken to stand in a signal layer and don't disturb it. Season in the pan with salt, pepper, and garlic powder. After 2 minutes, flip the cubes and season the other side. Allow cooking for another 2 minutes to create browning on the other side. Remove and set aside.
In the same skillet add oil and the frozen cauliflower. Sautee for 1 minute and then add soy sauce. Continue to cook for another 2 minutes and then remove from heat and set aside.
Clean the skillet or wipe away. Then on medium-low heat add beaten eggs to the pan. Cook until scrambled and then sit aside.
Add the eggs, half of the green onions to the cauliflower rice. Mix and then set aside.
Soup:
Simply add water as directed on the package and allow it to boil. Add mushrooms to the broth and boil for five minutes. Top with remaining green onions.
Needs:
You can buy yum yum sauce and ginger sauce to complete your meal.
The internet has made the Popeyes Spicy Chicken sandwich go viral. This chicken sandwich has spawned countless Instagram and Twitter video post confirming it’s crispy deliciousness. The general public is shaken! Influencers and social media users have endured the long wait times that have been reported to be over an hour just to test the Popeyes Spicy Chicken sandwich against its competitor Chick-Fil-a.
Popeyes Spicy Chicken Sandwich
The demand has had multiple Popeyes’ locations run out of sandwiches resulting in consumers being turned away. In some instances, customers would become irate and fight. This recipe I’ve created will allow you to skip the high cost and long lines. I have developed a delicious copycat recipe that is very satisfying. Following this recipe will leave you with a sandwich that includes a crispy spicy chicken breast, spicy mayo, and homemade dill pickles laid on top of a soft brioche bun without the hassle.
If you don’t like spicy chicken this fried chicken recipe will work for this sandwich as well.
Stop waiting in the Popeyes line and let’s get cooking!
Print
Popeyes Spicy Chicken Sandwich
by:
J. DELAWCIOUS
5.0 rating based on 1 rating
Popeyes Spicy Chicken Sandwich Recipe
Difficulty:Easy
Prep Time:90 mins
Cook Time:15 mins
Serves:4
Freezable:No
Nutrition per portion
Ingredients
2 Chicken Breast (Halved)
1 Cup Buttermilk
1/4 Cup Hot Sauce
2 Cups Flour
1 Tbsp of Cajun Seasoning
1 Tbsp of Garlic Powder
1 Tbsp of Onion Powder
1 Tsp of Paprika
1 Tsp of Salt
1 Tsp of Pepper
1 Tsp of Hot Chilli Powder
4 Cups of Oil
4 Brioche Buns
1/2 Cup Tri-Color Cabbage
1 Large Pot
1 Rolling Pin
2 Pieces of Saran Wrap
Method
Take one piece of the halved chicken breast and place it in between the two pieces of saran wrap. With the rolling pin, gently beat the chicken breast until an even thickness about one inch and sit aside.
Continue to beat the rest of the chicken pieces into the same thickness. Pour buttermilk and hot sauce in a large bowl. Mix until well combined. Add the chicken breast into the marinade. Allow the chicken to marinate for 2 hours or overnight.
Cook:
In another large bowl, add the flour. cajun seasoning, garlic powder, onion powder, paprika, salt, hot chili powder, and pepper. Mix well to combine. Remove chicken from the marinade and place onto a plate. Then coat the chicken in the seasoned flour evenly.
Shake off any excess. Sit them on the rack and allow the coating to adhere. Let it stand for about 10 minutes.
In a large pot, add oil and heat to 320 F. Place the chicken pieces in the pot laying them away from you in the oil and allow it to fry about 6-8 minutes. The chicken should be at an internal temp of 165F. Remove the chicken from the oil and place on a rack and sprinkle with a little salt. I pull mine at 162 F internal and allow the residual resting heat to cook the chicken the rest of the way. Allow the chicken to rest for about 3-5 minutes. The resting will allow the juiciness to lock back into the meat.
Build your sandwich:
Butter both brioche buns and allow to toast in a warm skillet for about 2 minutes or until golden brown. Remove from skillet and add spicy mayo, homemade pickles, and crispy chicken breast then enjoy. If you want to kick this sandwich up a bit, add some fresh cabbage on top of the chicken for freshness and a little more crunch.
Tired of buying more condiments when it is only for one use? I can show you how easy it is to make your own spicy mayo for sushi or a delicious sandwich.
Print
Spicy Mayo
by:
J. DELAWCIOUS
0.0 rating
V
Spicy Mayonnaise can be used for any sandwich, sushi, etc.
Difficulty:Easy
Prep Time:5 mins
Serves:4
Nutrition per portion
Ingredients
1 Cup Mayo
2 Tbsp of Sriracha or to taste
2 Tsp of Lime Juice
1 Tsp Salt
1 Tsp of Agave or Honey
Method
In a small bowl combine mayonnaise, sriracha, lime juice, salt, and agave. Mix well and adjust to your liking.
Want to make your own dill pickles? Try this easy recipe at home and enjoy it!
Print
Homemade Pickles
by:
J. DELAWCIOUS
5.0 rating based on 1 rating
V
VG
GF
DF
Homemade Dill Pickles
Difficulty:Easy
Prep Time:5 mins
Cook Time:-2 mins
Serves:8
Nutrition per portion
Ingredients
1 Seedless Cucumber
3 Sprigs of Dill
2 Garlic Cloves Sliced Thinly
2 Tsp Kosher Salt
1 Tbsp Sugar
2/3 Cup White Distilled Vinegar
1 Tsp Mustard Seed or 1 1/2 Tsp Mustard Powder
1 1/2 Cup Water
1 Mason Jar with Airtight Lid
Method
Pour water, vinegar, garlic, sugar, salt, and mustard seed into the mason jar. Close with the lid and shake until contents are well combined. If you see a bit of salt or sugar still in the jar it is ok.
Place the sliced cucumber into the jar and the sprigs of dill. Shake once more and place in the fridge. You can leave them in the fridge to crisp for a few days but they're perfectly fine to eat after 24 hours.
Cioppino is an easy and comforting fish stew for the family to enjoy. This Italian dish screams delicious and should be shared with the people you love.
Print
Cioppino
by:
J. DELAWCIOUS
5.0 rating based on 1 rating
Cioppino
Difficulty:Intermediate
Prep Time:20 mins
Cook Time:60 mins
Serves:6
Nutrition per portion
Ingredients
1 Tbsp of Oil
1 Medium Bulb of Sliced Fennel
1 Sliced Onion
1 Tsp of Salt or to taste
1 Tsp of Pepper or to taste
1 Tbsp of Tomato Paste
5 Minced Garlic
1 Cup of White Wine
4 Cups of Chicken Broth
1 Can of Tomato Sauce
1 Can of Fire Roasted Tomatoes
1 Tbsp of Old Bay Seasoning
1 Tsp of Italian Seasonings
2 Pounds of Cleaned Clams or Clam Meat
2 Pounds of Blue Crab
2 Pounds of Swai Fish, Salmon or Halibut
2 Pounds of Shrimp (Keep the Shrimp Shells)
2 Pounds of Squid
3 Tbsp of Chopped Parsley
Method
In a large stockpot, heat oil over medium heat. Once the oil has shimmered add shrimp shells, onions, and fennel (only use the fennel bulb, not the leaves). After five minutes, add the tomato paste. Cook the tart flavor from the paste stirring for an additional five minutes. Next, add garlic and cook until fragrant.
Pour the white wine in the pot and stir. Scraping any bits off the bottom of the stockpot. Cook for 10 minutes to cook off the alcohol. Add the chicken broth and allow it to steep the mixture for 25 minutes. Drain the broth into a strainer and discard all the solids. Pour the broth back into the stockpot and put on medium-low.
Add tomato sauce and fire-roasted tomatoes into the broth. Season the broth with old bay and Italian seasoning. Taste the broth for salt and pepper. If it needs more flavor please season to preference.
Once the stockpot comes back to a soft boil add the clams. Allow the clams to cook for five minutes and then add the crab. Add the fish and cook for five minutes. Last, add the shrimp and squid. Stir in the parsley and then remove from heat.
This recipe is fun and family friendly! Give it a try and don’t forget to tag me on instagram @jdelawcious to see your creations.
If you’re looking for an even easier pizza recipe check this one out shrimp pizza recipe.
Print
HOMEMADE PIZZA
by:
J. DELAWCIOUS
0.0 rating
HOMEMADE PIZZA MADE EASY
Difficulty:Easy
Prep Time:45 mins
Cook Time:15 mins
Serves:4
Freezable:Yes
Nutrition per portion
Ingredients
1 TBSP OF OLIVE OIL
2 TBSP OF MINCED ONION
2 TBSP OF MINCED GARLIC
1 CAN OF TOMATO PASTE
1 CUP OF CHICKEN BROTH
1 TSP OF SALT
1 TBSP OF SUGAR
1 TBSP OF ITALIAN SEASONING
1 PACKAGE OF PIZZA DOUGH
1/2 CUP OF CHEESE
1/2 CUP OF SLICED ONIONS
1/2 CUP OF SHRIMP
Method
Preheat the oven to 500 F or highest temp it can go for 35 or 40 minutes.
On medium heat In a small saucepan place 1 tbsp of olive in with minced onions. Saute until onions in oil for about 1 minute. Then add garlic, crushed red pepper and salt. Continue to stir until the garlic becomes fragrant. Add tomato paste and cook the raw taste out of it for 5-7 minutes by stirring. This will help with tartness.
Using a whisk, pour the cup of chicken broth in slowly. Whisk the broth in slow to create the desired thickness of the sauce. You may not use all of it depending on your personal taste. Once you have your desired thickness, add the sugar and italian seasoning then stir to incorporate.
Half cover with small lid and allow the sauce to simmer on low. I let mine cook for 15 minutes. After 15 minutes taste and adjust for flavor. If you find that the sauce is too thick add more chicken broth to thin it out until desired likness. Allow to cool for 15 minutes.
In a large cast iron pan 12 inches. Place a tsp of oil at the bottom and rub all sides. Remove and access oil with a paper towel. Pull the dough into the shape of the pan. Make sure the dough covers all sides. Once it does, allow the dough to stay covered with a towel until ready to bake about 30 minutes.
After 30 minutes, the crust will be room temp and slightly bigger. Start to layer your desired toppings. Because the cast iron isn't the same temp of the oven, I would suggest you start to cook the pizza on the stove over medium low heat for 10 minutes. Then place it in the over for 15 minutes but check after 10 as everyone's oven is different.
If your pizza is done, allow to cool for 10 minutes. Remove from the cast iron pan and enjoy.
