Chiken Fajita Recipe

Ingredients

• PAM® Original No-Stick Cooking Spray
• 3 cups frozen bell pepper strips (from 16-oz pkg)
• 2 cups vertically sliced onion
• 1 pound boneless skinless chicken breasts, cut into thin slices
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 8 flour tortillas (6 inch), warmed

Nutrition Information*

Serving Size	4 servings (2 fajitas each)
Calories	402

Directions

1. Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
2. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
3. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

Beef, bacon and mushroom kebabs

Makes

12 kebabs

Equipment

You will need 12 bamboo or metal skewers

Ingredients

• 6 (about 690g) beef fillet steaks, cut into 2.5cm pieces
• 24 (about 700g) shortcut bacon rashers, halved lengthways
• 48 dried bay leaves
• 12 button mushrooms, halved

Method

1. Preheat your barbecue or char grill on medium-high.
2. Thread bacon, beef, bay leaves and mushroom onto 1 skewer, wrapping the bacon around the beef.
3. Repeat to make 12 kebabs.
4. Cook the kebabs for about 2-3 minutes each side for medium or cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Sesame coleslaw

Ingredients (serves 4)

• 1/2 small (300g) wombok (Chinese cabbage), shredded
• 1/2 small (500g) red cabbage, shredded
• 1 carrot, peeled, cut into matchsticks
• 2 green onions, thinly sliced diagonally
• 1 cup beansprouts, trimmed
• 1 tablespoon sesame seeds, toasted
• 1/3 cup fresh coriander leaves
• 1/4 cup natural yoghurt
• 2 tablespoons whole-egg mayonnaise
• 1 tablespoon Trident sweet chilli sauce
• 1 teaspoon lime juice

Method

1. Place wombok, cabbage, carrot, onion, beansprouts, sesame seeds and coriander in a bowl.
2. Whisk together yoghurt, mayonnaise, sweet chilli sauce and lime juice in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

Serves 4 as a side dish.
You can prepare Sesame coleslaw up to 3 hours ahead. Add yoghurt mixture just before serving.

Pea & pea shoot soup with coriander and sweet chilli cream

Ingredients (serves 4)

• 2 tbs olive oil
• 20g unsalted butter
• 1/2 tsp ground cumin
• 2 tsp grated ginger
• 1 onion, finely chopped
• 1 potato, peeled, chopped
• 1/2 bunch coriander, stems cleaned and chopped, leaves picked
• 500g frozen peas
• 50g pea shoots (see note), plus extra to garnish
• 3 cups (750ml) chicken stock
• 2 tbs sweet chilli sauce
• 200ml creme fraiche or sour cream
• Juice of 1 lemon

  Method

  1. Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
  2. Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
  3. Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
  4. Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.

Crepes with citrus sauce

Ingredients (serves 4)

• Crepes

• 1 cup plain flour
• 1 1/2 cups milk
• 2 eggs
• 80g butter, melted

• Citrus sauce

• 60g butter, chopped
• 1/4 cup caster sugar
• 5 large oranges, rind shredded, juiced
• 1 large lemon, rind shredded, juiced
• 2 tablespoons Cointreau, optional
• cream or ice-cream, to serve

  Method

  1. Make crepes Sift flour into a large bowl. Using a fork, whisk milk, eggs and 3 tablespoons butter in a jug. Add to flour and whisk until a smooth batter forms. Cover and set aside for 30 minutes.
  2. Heat an 18cm (base) crepe pan over medium heat. Brush with butter. Pour 2 tablespoonfuls batter into center of pan and swirl quickly to coat base. Cook for 2 minutes or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Top with a sheet of baking paper.
  3. Repeat with remaining batter, greasing pan between crepes if necessary. Continue to layer crepes between baking paper.Cool completely. Cover with plastic wrap and refrigerate until required.
  4. Preheat oven to 180°C. Place crepes in a stack on a large sheet of foil. Wrap securely. Place on a baking tray and bake for 15 to 20 minutes or until heated through.
  5. Make citrus sauce: Melt butter in a large, non-stick frying pan over medium-low heat. Add sugar, rinds, 1 1/4 cups orange juice, 1/4 cup lemon juice and liqueur, if using. Stir until sauce is hot and sugar dissolves.
  6. Fold heated crepes into quarters. Place crepes on plates. Pour over 1/3 cup hot sauce. Serve with cream or ice-cream.

  Notes

• Crepes can be made up to 3 days in advance. Wrap tightly in greaseproof paper and foil and refrigerate. Sauce can be made up to 1 day in advance. Place plastic wrap on surface and store in the fridge.

Peach and coconut cup cakes

Makes

8

Equipment

You will need 8 muffin cases.

Ingredients

• 125g unsalted butter, chopped
• 3/4 cup dessicated coconut
• 1 1/2 cups icing sugar, sifted, extra for dusting
• 1 1/4 cup self raising flour, sifted
• 1 egg, lightly beaten
• 4 egg whites
• 2 peaches, stone removed and flesh chopped

• Method

  1. Preheat oven to 170°C. Place butter in a saucepan over medium heat. Heat until fully melted. Remove and set aside.
  2. Place coconut, icing sugar and flour in a large bowl and make a well in the center. Fold egg, egg whites and melted butter into the mix until fully combined then fold through peaches.
  3. Line a 3/4 cup capacity 12-hole muffin pan with 8 muffin cases. Spoon the mixture into each lined hole and bake for 25-30 minutes or until golden and cooked through. Remove from oven and cool completely. Dust with icing sugar before serving if desired.
   

Mexican chicken and guacamole wraps

Preparation Time

10 minutes

Ingredients (serves 6)

• 1 large Woolworth country-style roast chicken
• 2 ripe avocados, halved, stone removed, peeled
• 2 tsp fresh lemon juice
• 1/2 tsp Tabasco sauce
• 6 Mountain Bread white wheat wraps
• 100g baby spinach leaves
• 6 small ripe tomatoes, thinly sliced

Method

1. Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.
2. Place the avocado, lemon juice and Tabasco sauce in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.
3. Place wraps on a clean work surface. Divide the avocado mixture among the wraps. Top with chicken, spinach and tomato. Roll up firmly to enclose filling. Wrap in non-stick baking paper to serve.

Indian lamb rissoles

Ingredients (serves 4)

• 750g lamb mince
• 1 cup fresh white breadcrumbs
• 1 brown onion, grated
• 1 lemon, rind finely grated, juiced
• 1/4 cup mild curry paste
• 1 egg, lightly beaten
• 2/3 cup mint leaves, finely chopped
• 2/3 cup thick, natural yoghurt
• 1 Lebanese cucumber, finely diced
• olive oil cooking spray
• 4 naan breads, halved
• 100g baby spinach leaves, to serve

Method

1. Combine mince, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
2. Combine yoghurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate and cover to keep warm.
4. Spray both sides naan with oil. Barbecue for 1 to 2 minutes each side or until toasted. Serve rissoles with toasted naan, minted yoghurt and spinach.

Tandoori chicken salad

Preparation Time

15 minutes

Cooking Time

6 minutes

Ingredients (serves 4)

• 2 tbs tandoori curry paste
• 3/4 cup (210g) fat-free natural yoghurt
• 400g chicken tenderloins
• 1/4 cup chopped fresh mint
• 1 tbs fresh lime juice
• Salt & freshly ground pepper
• Olive oil spray
• 200g Woolworths fresh sweet iceberg
• 200g grape tomatoes, halved lengthways
• 1 Lebanese cucumber, peeled into ribbons
• 80g snow pea sprouts
• Pappadums, to serve (optional)

Method

1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Pad Thai

Ingredients (serves 4)

• 250g packet rice stick noodles
• 2 lemons, juiced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

Method

1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

Thai Ginger Chicken

 
What u Need

• 1 bunch fresh cilantro, stems removed
• 3 jalapeños, seeded and chopped
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 3 tablespoons olive oil $
• 1 medium yellow onion, sliced $
• 1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise $
• 2 13.5-ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce $
• 1 1/2 teaspoons kosher salt
• 1 pound boneless, skinless chicken breasts, 1/2 inch thick $
• 2 cups cooked white rice $

Preparation

1. Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
   
   Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.
   
   Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.

Thai rissoles

Ingredients (serves 4)

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 2 teaspoons grated palm sugar
• 2cm piece fresh ginger, peeled, grated
• 2 garlic cloves, crushed
• 350g firm tofu, drained, cut into 4 slices
• bread rolls, baby rocket, cucumber ribbons and sweet chilli sauce, to serve

Method

1. Combine sauces, sugar, ginger and garlic in a shallow glass or ceramic dish. Add tofu. Turn to coat. Cover and refrigerate for 1 hour (if time permits), turning occasionally.
2. Cook tofu, in a large frying pan sprayed with oil, over medium-high heat, for 2 to 3 minutes each side or until golden.
3. Serve in rolls with rocket, cucumber and sweet chilli sauce.

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• Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
  

PECAN LOVE TARTS

This is a cookie that you will love. End the evening with a cup of coffee and cookies.

Preheat oven to 350F.
1/2 cup butter or margarine
2 tablespoons confectioners' sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecans, chopped fine

Mix butter, sugar, and vanilla and set aside. Sift together flour, baking powder, and salt. Gradually add flour mixture to creamed butter, then mix in nuts. Roll into 1-inch balls and drop onto greased cookie sheet. Lightly mash each ball slightly flat. Bake at 350F for 15 to 20 minutes. If desired, roll in powdered sugar when cooled.

Yield: 8 Tarts

VANILLA ICE CREAM CREPES WITH STRAWBERRY SAUCE

Crepes are tissue-thin pancakes that can be used to make any number of delicious desserts. In this recipe, you will fill crepes with ice cream and smother with Strawberry Sauce and whipped cream.

I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream

Crepe Shells
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil

Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.

Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.

Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately.

Yield: 4 servings

POACHED PEACHES IN CHAMPAGNE

Fresh peaches poached in champagne need to be tasted to be really appreciated.

2 large ripe peaches, preferably white
2 cups dry champagne
1/2 cup maple syrup
1/2 small vanilla bean
3 large strawberries
2 tablespoons powdered sugar
1/4 medium lemon, squeezed for juice
1 cup Romance Whipped Cream, see recipe
2 large mint leaves for garnish

Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes.

Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice.

Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.

Yield: 2 servings

FLAMING COFFEE WITH TIA MARIA

The fun of cooking is putting on a show and being watched. A stage is your dining room and your audience is your guest. Practice makes perfect so please practice before putting a show on in front of someone.

1/4 medium lemon
1 cup granulated sugar in bowl
1 1/2 ounces cognac
1 1/2 ounces Tia Maria
3 cups of hot coffee
1 cup Romance Whipped Cream

Equipment Needed
1 small fire extinguisher
1 portable gourmet stove and fuel
3 long handled matches
2 heat resistant glasses with stem
1 serving spoon
1 jigger
2 napkins
2 dessert plates with underliner

Light the burner and adjust the control to moderate heat. Rub the rim of a glass with lemon. Dip the rim in the bowl of granulated sugar to coat. Pour 11/2 ounces cognac from a jigger into the glass hold the glass by the stem over the burner. Turning continuously to prevent breaking, until the cognac ignites. Remove the glass from the burner and swirl until the sugar on the rim caramelizes. Pour in 3/4 ounces of Tia Maria. Add hot coffee to within inch of the top of glass. Add 1/2 teaspoon of sugar to coffee. Next, spoon romance whipped cream over top of coffee. For presenting, wrap the glass in a clean white napkin, place on a dessert plate with underliner and serve.
Yield: 2 servings

STRAWBERRIES IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE

1/2 pint fresh strawberries 

2  chocolate shells
1/2 cup raspberry sauce
1 cup romance whipped cream

Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate -- put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell)  Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf.

Raspberry Sauce
1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar

Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.) 

Makes about 1-1/2 cups.

ROMANCE WHIPPED CREAM

A great topping for many desserts. A favorite of mine is to always have a can of aerosol whipped cream on hand, it is easy and convenient to use.

1/2 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.

Crispy Baked 'Fried' Chicken

Ingredients

• 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 4 cups cornflakes
• 2/3 cup buttermilk
• 2 tablespoons  mustard
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground sage

Recipe