Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Honey Chipotle Chicken Udon
Serves: 4 - 5
Overall:
40m
Cook:
20m
INGREDIENTS (chicken)
1 pound chicken thighs - cut 1” pieces
2 tablespoons cornstarch
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon chili powder
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flakes
INGREDIENTS (sauce)
4 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons light brown sugar
1 tablespoon rice vinegar
3 tablespoons chipotle adobo paste
1 tablespoon garlic - minced
2 tablespoons unsalted butter
INGREDIENTS (stir-fry)
1 tablespoon olive oil
1 red bell pepper - thinly sliced
1 cup broccoli - small florets
½ cup thinly sliced carrots
Salt and black pepper to taste
2 7-ounce packets of udon
INSTRUCTIONS
1. To a mixing bowl, add the chopped chicken, cornstarch, chili powder, salt, black pepper, cumin, coriander, and red pepper flakes. Toss together to coat the chicken evenly in the cornstarch and spices.
2. Heat a large frying pan over medium-high heat and add olive oil and butter. Add the coated chicken and fry for 7 to 8 minutes until golden brown and fully cooked. Remove the chicken from the pan.
3. Into the same pan add a drizzle of olive oil, add the veggies, and a sprinkle of salt and black pepper. Sauté for 6 to 7 minutes until softened. Remove the veggies from the pan and set aside.
4. To the same pan over medium heat, make the sauce. Add soy sauce, oyster sauce, honey, brown sugar, rice vinegar, chipotle adobo paste, minced garlic, and butter. Mix together well and simmer for 2 to 3 minutes.
5. Cook the udon noodles according to the package. Add back in the chicken, veggies, and udon noodles.