3 posts tagged “recipe”

Fajitas Fiesta

Scrumptious Sunday : Mexican 

Chicken Fajitas

2 comments

Ingredients :

1/2 cup oil
1/2 cup lime juice
1 cup tequila
1/4 cup tomato paste
2 garlic cloves
1 jalapeno chili
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 lb chicken breast
10 flour tortillas
3 tbsp oil
1 bell pepper
1 onion
1 tomato
1 sour cream

Directions:

Mince garlic. Cut bell pepper and onion into strips. Cut tomato into
chunks. In a glass bowl or baking dish, combine 1/2 cup oil, lime
juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder,
and cumin. Blend well. Add chicken, cover, and marinate in
refrigerator at least 6 hours or overnight. Preheat oven to 350F.
Wrap tortillas in aluminum foil. Bake 15 minutes while preparing
fajitas. Remove chicken from marinade. In a large, heavy skillet over
medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring
constantly, 5 to 7 minutes or until chicken is done. Add bell pepper
and onion and cook 3 minutes more, just until vegetables are
crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and
cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch

Servings: 4 servings

Beef With Cashew Nuts

1 comment

Ingredients: (Serves 4)

• 3 tablespoons sesame oil
• half tablespoon chopped dried red chillies
• 1 garlic clove, finely chopped
• 1 onion, sliced
• 2.4cm/1 inch piece fresh root ginger, chopped
• 2-3 kaffir lime leaves, torn
• 500g/1lb lean beef, e.g. fillet, sirloin or rump steak, cut into strips
• freshly ground black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 4 spring onions, sliced diagonally
• 125g/4oz roasted cashew nuts

How-to-make:

1. Heat half tablespoon of the sesame oil in a small frying pan, and fry the dried red chillies until crisp. Drain on absorbent kitchen paper to absorb the oil, and set aside while you stir-fry the beef and vegetables.
2. Heat the remaining sesame oil in a wok or a large frying pan. Add the garlic, onion and ginger and stir-fry quickly for about 3 minutes over high heat, until the onion is soft and golden brown.
3. Add the kaffir lime leaves and strips of beef, and stir-fry for 2-3 minutes. Season to taste with black pepper and stir the soy sauce and sugar into the beef mixture.
4. Add the peppers and spring onions and stirfry for 2-3 minutes. Add the reserved fried chillies and the roasted cashew nuts and quickly stir them through the mixture. 

Serve immediately with some boiled rice or fried noodles, Bon Appetite. 

Fusion broths

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My hubby is a fan of The Naked Chef also known as Jamie Oliver, bought several books of his obviously all about cooking recipes, so yesterday, he flipped open a recipe that he thought I might like it as I love hot and spicy food and made the fusion broths for me, I got a chance to take a snapshot of it before I quickly devour the soup.

Ingredients: (Serves 4)

• 4 chicken breasts
• Salt and freshly ground black pepper
• 1 litre/2pints chicken stock
• 1 heaped tablespoon fresh ginger, finely sliced
• 1 clove of garlic, sliced
• 300/400g chinese greens (pak choy, chinese broccoli, gai larn)
• 455g noodles
• 1 or 2 small/medium/large fresh red chillies, finely sliced.
• 1 handful of fresh coriander, torn
• 4 tablespoons soya sauce
• 1 lemon or lime

How-to-make:

Bone and skin the chicken breasts, trimming off any excess fat, season with salt. Get a griddle pan very hot, add the chicken breasts and cook on both sides until done. Remove to a board and allow to rest for 3 minutes, then slice at an angle, around 1cm apart.

At the same time bring the chicken stock and ginger and garlic to boil, then reduce to a simmer. Steam the chinese greens above the stock until tender or in the broth whichever you prefer.

While the stock is simmering, cok the noodles in boiling, salted water, drain and divide between 4 deep broth bowls. Divide the greens among the noodles. Then place the cooked chicken slices on top, and sprinkle with the chillies, coriander and soya sauce.

Finally, check the seasoning of the broth and then pour it over each bowl. Finish with a squeeze of lemon or lime juice.

Have a slurrpppyy hot and spicy broths!