vegetables

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!

No Carb Chicken and Shrimp Hibachi

by: J. DELAWCIOUS

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.

Steak! Steak! Steak!

This is by far the easiest way to cook a seared T-Bone steak. This #NoFail Seared T-Bone Steak reverse sear method will give you doneness that transition through the meat evenly. Leaving you with a restaurant quality steak. It just a few simple steps to get your steak house steak at home. Let’s get started…

What you will need:

T-Bone 1 1/2 Inch Thick

Salt to taste or 1/8 tsp

Pepper to taste or 1/8 tsp

2 Garlic Cloves

2 Sprigs Rosemary

2 Sprigs Thyme

1 Tbsp Butter

1 Tbsp of Canola Oil

Tools:

Cast Iron Skillet

Tongs

Wire Rack and Sheet Pan

Instructions:

Preheat Oven 200F.

Dry the steak from any moisture. Then salt and pepper the meat on both sides. Place the meat into the oven and bake slowly for 35 minutes. This will allow the meat temperature rise slowly ensuring an even doneness for your steak. Place your cast iron skillet into the oven as well to get the pan heated for searing.

After the 33 minutes, remove the cast iron skillet from the oven and add canola oil inside. Place on the stove on medium high heat until the oil sees a smoke point. The oil will give off tiny puffs of smoke when moved. When the 35 minutes has passed remove the steak from the oven and place it into the hot skillet. Add butter, rosemary, garlic, and thyme. Allow the meat to make contact with the pan for at least 2 minutes each side.

While cooking on each side, continue to baste the meat with the flavor oil. Baste until your desired doneness. My method will allow you a medium doneness. If you would like a more doneness allow 4 minutes each side doing the same technique. Once the steak has cooked for 2 minutes each side remove it. Allow to rest for 2 minutes.

Once it is rested you can cut and serve. This steak can go with anything. I made mine with seared portobello mushrooms and pepper bacon wrapped asparagus.

I hope you give this recipe a try, and I love you for cooking.

Happy Cooking!

“Be the best possible version of yourself”

J. Delawcious