Tag: egg noodles

Garlic Butter Chicken Bites

 

Garlic Butter Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken cut to 1-2 inch pieces
  • 2 tbsp flour
  • 1.5 tsp Italian seasoning
  • 1 pinch salt optional
  • 1 pinch black pepper optional
  • 1 tbsp olive oil
  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 2 tbsp parsley finely chopped

Equipment

  • 1 Skillet
  • 1 bowl, medium sized or use a 1-gallon ziploc bag
  • 1 wooden spoon or spatula

Method
 

  1. Preheat skillet over medium-high heat
  2. Mix flour, Italian seasoning, salt, pepper, and chicken into bowl.
    Toss until chicken is completely coated and there's no flour left.
    Do this right before you're ready to move the chicken to the pan. Don't do this too far in advance or the chicken bits will start sticking to each other again.
  3. Add olive oil and 1 tbsp butter to pan, ensure bottom has an even coat
  4. Add chicken to pan. Spread to an even layer with a little bit of space between pieces.
    You want to brown the chicken, not steam it.
  5. Cook until bottom starts to turn golden brown, 3-4 minutes, then flip and cook another 2 minutes
  6. Add remaining butter, garlic, and parsley. Cook 1 minute longer.
  7. Serve while still hot

Notes

This pairs excellently with buttered egg noodles or rice for that pleasant "hardened arteries" feeling.

Originally found at https://www.cookingclassy.com/garlic-butter-chicken-bites/

Stew Beef and Egg Noodles

This is a family favorite.  It’s delicious, but it’s not healthy.  Each serving takes about six months off your life expectancy.

We frequently pair it with glazed carrots, but it also goes well with buttered peas or a green salad.

Stew Beef and Egg Noodles

Pan-fried stew beef served over buttered egg noodles
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb stew beef
  • 1 cup flour
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 2 tbsp butter divided
  • 4-8 tbsp olive oil
  • 12 oz egg noodles 12 oz = 1 standard bag

Equipment

  • 1 pan, large I generally use a 15" cast iron pan
  • 1 stock pot
  • 1 bowl medium-sized for dredging beef
  • 1 wooden spoon

Method
 

  1. Prepare the stew beef by cutting it into bite-sized pieces (about 1 inch cubes)
  2. Put on a pot of water to boil
  3. Mix flour, pepper, and garlic power together in a bowl
  4. Dredge the cut-up stew beef through the flour mixture until all pieces are well coated
  5. Heat pan at medium heat with a tbsp of butter and a tbsp olive oil
  6. Once butter is melted and oil starts to shimmer, you're ready to start cooking the beef.
Cook the beef in batches
  1. add beef one piece at a time
  2. Let each side brown for about a minute, flip to brown next side, repeat until all sides are brown, and then push to the side of the pan.
    You can generally add about 10-20 pieces at a time before it's time to flip the first piece. Flip everything until all sides are brown, then push to the side and start the next batch.
  3. Add more oil as needed to keep the "landing area" for new beef coated in a thin layer of oil.
    The flour will tend to soak up the oil. You don't want the pan to get dry, or the new pieces won't brown properly.
  4. Once all pieces are browned, spread evenly across the pan and allow to cook for 10 more minutes or until pieces are cooked through.
Make the Egg Noodles
  1. Cook according to package directions, drain, then return to the pot and add a tbsp of butter. Mix to coat noodles with butter.
Serve
  1. Spoon noodles onto plates and top with beef.
    Scrape the bottom of the pan to get the cooked-on bits unstuck, and divide among your servings. (they carry a lot of flavor.)

Notes

This recipe scales very well.  Increase ingredients proportionally.  I've made it with just over two pounds of meat; much more and I would have needed a larger pan, or a second pan.

Every time I make this recipe I can’t help but wonder when egg noodle companies cut their bag weight from an even pound of noodles to 12 oz.