Recipes

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

NATIONAL FAJITA DAY | AUGUST 18

On August 18th, National Fajita Day recognizes the sizzling deliciousness of the savory Tex-Mex flavor found in fajitas.

#NationalFajitaDay

In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the fajita. However, it wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas.

In later years, fresh Pico de gallo, guacamole, and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.

As their popularity grew, fajitas added a colorful flair to Tex-Mex menus. Sizzling platters full of bright peppers, onions, and a mouthwatering aroma delighted patrons. Menu choices beyond tender steak also broadened the fajita spectrum. Sweet shrimp, lean chicken, or pork with freshly made tortillas arrived at tables with fanfare.

By the 1980s, most Mexican restaurants in the United States served fajitas. In the modern culinary kitchen, lime, cilantro and a plethora of vegetables find their way into a fajita, too. Add to that the perfect seasonings and mouths really begin to water!

Another flavor boost comes from grilling with mesquite. It adds a smoky flavor and bacon adds crunch. Of course, who could forget the cheese? With their festive presentations, fajitas continue to be enjoyed today. The fajita has come a long way from skirt steak trimmings!

HOW TO OBSERVE NATIONAL FAJITA DAY

While you’re celebrating the day, invite a friend to join you for these flavorful entrees! Whether you prefer shrimp, steak or chicken, there’s a fajita for you. Pick your favorite from all the amazing flavors, and don’t forget to use #NationalFajitaDay to share on social media.

[ChiliPepper]

Tequila Lime Chicken Fajitas

I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.

Prep Time: 1 hour 

Cook Time: 30 minutes 

Servings: 4

Ingredients:

For the tequila lime chicken marinade:

• ½ cup tequila blanco
• ¼ cup vegetable oil
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons chili powder
• ½ teaspoon cayenne pepper
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 pounds boneless skinless chicken breasts, sliced into 1" thick strips
• 2 tablespoons extra-virgin olive oil
•  

For the fajitas:

• 5 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, halved and sliced
• 1 medium red bell pepper, cored and thinly sliced
• 1 medium yellow bell pepper, cored and thinly sliced
• 1 medium green bell pepper, cored and thinly sliced
• 1 medium orange bell pepper, cored and thinly sliced
• 2 tablespoons cilantro, chopped
• 6" flour tortillas, warmed
• Sour cream, for serving
• Lime wedges, for serving

Instructions:

For the tequila lime chicken marinade:

• In a large mixing bowl whisk together the tequila, vegetable oil, lime juice, chili powder, cayenne powder, garlic and salt until combined. Add the strips of chicken to the marinade then cover and refrigerate for at least 1 hour and up to 4 hours.

For the fajitas:

• Heat a large cast-iron skillet over medium heat, add the olive oil and heat through. Add the onions and sauté for 3 minutes.
• Add the bell peppers and continue to sauté, stirring occasionally, until the some char marks appear and the onions and peppers are tender, about 4 to 5 minutes.
• Remove the onions and peppers to a medium mixing bowl and return the pan to medium heat.
• Add the remaining olive oil and heat through. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.
• Add the onions and peppers back to the pan, stirring to combine.
• Serve the mixture alongside warmed tortillas, sour cream and lime wedges.

Nutrition

Calories: 864kcal | Carbohydrates: 36g | Protein: 54g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1248mg | Potassium: 1294mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3415IU | Vitamin C: 166mg | Calcium: 115mg | Iron: 4mg

[RespectLife]

oh @ChiliPepper 

I LOVE lemon, thanks for all of this....I don't suppose there was a recipe for this one:

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@ChiliPepper wrote:

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[RespectLife]

Those Fajitas look really good!!

Thanks for posting all these!  I copied like a crazy woman!

[ChiliPepper]

recipe byAlice Balleux - Cheffe au Cook & Coffee

• TOTAL TIME 2hrs 20mins
• SERVES 6
• CALORIES 372

INGREDIENTS

• Butter 75 g
• Lemon 2
• Lime 1
• All Purpose Flour 130 g
• Icing Sugar 35 g
• Ground Almonds 15 g
• Egg 25 g
• Salt 1 pinch
• Caster Sugar 110 g
• Egg 2
• Lemon Juice 15 g
• Lime Juice 50 g
• Butter 35 g
• Water 20 g
• Egg White 45 g

TOOLS

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Piping bag
• Ring mold

 

STEP PREVIEW

1. Making the pastry:
2. Fit the kBeater
3. Add the ingredients into the appliance bowl
4. Mix with splashguard fitted - 1 min 30 sec, Speed 1
5. Then add the ingredients
6. Mix with splashguard fitted - 30 sec, Speed 2
7. Chill the pastry in the fridge - 30 min
8. Line your ring mould with the pastry and leave them to rest in the fridge - 1 hr
9. Pre-heat an oven 170°C
10. P r i c k the bottom of the pastry with a fork
11. Bake – 20 min, 170°C
12. Remove from the oven and let cool
13. Making the cream:
14. Clean the appliance bowl and fit the Whisk Tool
15. Add the ingredients into the appliance bowl
16. Whisk with splashguard fitted – 1 min, Speed 4
17. Then add the ingredients
18. Cook with splashguard fitted – 10 min, 110°C, Speed Min
19. Then add the ingredient
20. Whisk with splashguard fitted – 2 min, Speed Min
21. Pour the cream into the baked pastry and let cool – 4 hr
22. Making the Italian meringue:
23. Clean the appliance bowl and fit the Whisk Tool
24. Add the ingredients into the appliance bowl
25. Heat with splashguard fitted - 2 min, 121°C, Speed OFF
26. Then add the ingredient while the machine is running - 5 min, 121°C, Speed Max
27. Pipe the meringue onto the filled pastry
28. Serve

[ChiliPepper]

[ChiliPepper]

NATIONAL SPUMONI DAY | AUGUST 21

National Spumoni Day is August 21 on the National Day Calendar and we are celebrating a delicious frozen treat which hails from southern Italy. Grab your spoon as we give you the scoop on this delicious dessert holiday.

#NationalSpumoniDay

Traditionally, three molded layers of flavored gelato create the unique dessert known as spumoni. The creamy creation often includes candied fruits and nuts in two layers and with a third chocolate layer, too.

According to a Chicago Tribune article from July 4, 1979, a “genuine spumoni” recipe was brought to the United States from Nola, Italy in 1905. Salvatore Lezza started a bakery in Chicago along with his wife, Lucia. Their traditional recipe called for three layers of semifreddo – an almond layer, semisweet chocolate, and stracciatella. Stracciatella is a type of gelato with irregular bits of chocolate in it.

However, around the United States, most spumoni will include a cherry layer with cherry bits, a layer of pistachio ice cream, and a layer of chocolate. Other varieties include hazelnut, vanilla, strawberry, pineapple, just to name a few. 

Serve spumoni sliced and you will highlight its beautiful layers. It’s also considered the traditional way to serve the ice cream dessert.  However, the ice cream lends itself to being scooped, too. When first seeing spumoni, it looks a lot like Neapolitan. Minus the added fruits and nuts, the two ice creams are very similar. In fact, spumoni inspired the Neapolitan. It also inspired cakes, cookies, and other recipes as well. 

HOW TO OBSERVE NATIONAL SPUMONI DAY

Many ice cream parlors offer their own version of spumoni. Order up a slice! Or, try making your own.

[ChiliPepper]

 

Easy Spumoni Ice Cream

Spumoni Ice Cream is an Italian ice cream made with three different flavored gelatos, coated with toasted coconut on the bottom and on top.  An easy recipe for spumoni ice cream and one you can make and serve all summer long! 

PREP TIME: 10 minutes

COOK TIME: 2 minutes

TOTAL TIME: 12 minutes

Ingredients

• 1/3 cup shredded unsweetened coconut - divided
• 1 pint (2 cups) of vanilla ice cream, softened
• 1 pint (2 cups) of dark cherry ice cream, softened
• 1 pint (2 cups) mint chocolate chip ice cream, softened
• cooking spray
•  
• Instructions:
•  
• First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
• Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
• Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.
•  

To Make the SPUMONI:

1. First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
2. Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
3. Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
4. Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
5. Freeze for 4 hours or more, until firm.
6. When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
7. Serve immediately alone or with whipped cream on the side or top.
8. yields: 8 to 10 servings.

 

Nutrition Information:

 

YIELD: 8 servings 

SERVING SIZE: 1 serving

Amount Per Serving: 

CALORIES: 154 

TOTAL FAT: 7.9 g 

CARBOHYDRATES: 17.5 g 

FIBER: .4 g 

SUGAR: 14.5 g 

PROTEIN: 2.2 g