Chicken Fajitas

Chicken Fajitas

This recipe is delicious and easy especially for people who like tasty food even thought it takes time it is worth it . It makes 10 chicken fajita sandwhices .

What You Will Need :

1. 1 Red Bell Pepper / sliced
2. 1 Yellow Bell Pepper / sliced 
3. 1 Green Bell Pepper / sliced
4. 1 Yellow Onion / sliced 
5. 2 lbs Boneless Skinless Chicken Breasts / cut in half
6. 2 Tbsp. Taco Seasoning*
7.  4 Cloves Garlic / diced 
8. 1 Lime
9.  1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional) :

1. Flour Tortillas.
2. Cheese.
3. Sour Cream .
4. Guacamole .

To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix):

1. 1 Tbsp. Chili Powder.
2. 1/2 tsp Garlic Powder.
3.  1/2 tsp Onion Powder.
4.  1/4 tsp Cayenne Pepper.
5. 1/3 tsp Oregano.
6. 1/2 tsp Paprika.
7. 1 1/2 tsp Ground Cumin.
8. 1 tsp Salt.
9. 1 tsp Black Pepper.
10.  1 tsp Corn Starch .

Recipe :

1. Add half of the sliced peppers and onions to your slow cooker. 
2. Next, layer the chicken and coat all sides with taco seasoning. 
3. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. 
4. Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. 
5. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
6.  Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. 
7. If you find that there is too much liquid, you can remove till there is a desired amount before serving.
8. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
9. Enjoy !!!!
10. For more details you can watch the video Chicken Fajita Video

Vanilla Eclair

Vanilla Eclair

Today we are going to make a more complex recipe ,but we are going to do it step by step. Even if it is going to take time I think it's worth it. It makes 10-12 eclairs.

What You Need :

1. For the choux pastry : 1 cup (125 g) flour.
2. 3.5 oz (100 ml) milk.
3. 3.5 oz (100 ml) water.
4. 2 tsp (10 g) sugar.
5. 1/2 tsp salt.
6. 5 1/2 tbsp (80g) unsalted butter.
7. 4 eggs.
8. Vanilla Pastry Cream :2 cups (480 ml) milk.
9. 2 tsp vanilla extract.
10. 4 egg yolks.
11. 1/3 cup (70g) sugar.
12. 1/3 cup (40g) cornstarch.
13. 1 tbsp (15g) unsalted butter.
14. Chocolate Glaze :  7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces.
15. 2/3 cup (155 ml) whipping cream.

Recipe :

1. First prepare the pastry cream to have it ready by the time the eclairs are baked.
2. Whisk the egg yolks with sugar until slightly pale.
3.  Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
4.  Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use. 
5.  Preheat oven to 350F (180C).
6.  Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
7.  Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
8.  Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape.
9.  Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet.
10.  Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar).
11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.
12.  Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.
13. Fill the cooled eclairs by piping cream into the holes.
14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
15.  Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well.
16.  Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.
17. Enjoy these yummy vanilla eclairs .
18. For more details you can watch the video Vanilla Eclair Video

Pork Cutlet Sliders

Pork Cutlet Sliders 

This recipe is very special because it tastes delicious through few easy steps as usual !!!

What You Will Need :

1. 1 pork tenderloin.
2. 1 cup flour.
3. 1 tsp salt.
4. 1 tsp pepper.
5. 2 eggs.
6. 1 cup plain bread crumbs.
7. 2 Tbsp. butter.
8. 2 sweet onions, sliced.
9. 1 cup beer.
10. 2 lemons, juice.
11. 4 slices of cheese, quartered (I used swiss in this recipe).
12. 1/2 head red cabbage, thinly sliced.
13. Oil for frying.

Recipe :

1. Slice the pork tenderloin into equal medallions, roughly 1/4 inch. Pound the cutlets thin, then slice into slider size, roughly three square inches
2. Mix flour, salt, and pepper in one bowl. Whisk two eggs in another bowl. Pour bread crumbs in the third bowl.
3. Dredge each cutlet in the flour mix, then egg mix, then breadcrumbs. Heat up cooking oil in a large pan.
4.  Fry the cutlets until they are golden brown, then set cutlets on a paper towel to remove excess grease.
5.  Melt butter in a skillet over medium heat. Add sliced onions and cook until starting to brown. Pour beer and stir occasionally. When the liquid is gone, the onions are ready.
6. Stack your sliders: pork, lemon juice, cheese, onion, sliced red cabbage, pork, and insert a toothpick to hold the slider together.
7. Enjoy !!!!
8. For more details you can watch the video Pork Cutlet Sliders Video