• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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~ ANOTHER ~ quick and easy meal, SERVES 4 with only 10 MINUTES COOK TIME .... Oh yes ! GRANDE CHICKEN FAJITAS ! !
Hi everybody. From my Yahoo Mail: to yours. How about some
︎ ● GRANDE CHICKEN FAJITAS for a family dinner tonight ? ● ︎ Or maybe for the next ★ GAMEDAY ★ when the gang comes over ?
︎--> These Grande Chicken Fajitas are a Southwest-favorite! The key to making these really flavorful is to start off with well-seasoned chicken, which is why we coat ours with lots of spices. Add in plenty of tender-cooked peppers and onions and you've got yourself the bare bones of a Tex-Mex restaurant classic. Now, go on and dig in!
︎ SERVES 4 ︎ COOK TIME 10 MINUTES ︎
What You'll Need: ( just x for more.)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 tablespoon vegetable oil, divided
- 2 bell peppers, thinly sliced (any color)
- 1 onion, sliced into 1/2-inch half moons
- 1 tablespoon lime juice
- 4 (10-inch) flour tortillas
What To Do:
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Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
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In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.
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Heat tortillas according to package directions.
- Spoon chicken mixture evenly down center of tortillas and roll up.
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Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
Notes:
︎ We like to serve these mouthwatering chicken fajitas with salsa and sour cream!
Don’t forget to check out these other regional favorites from our All-American week!: New England Clam Chowder, Lane Cake, Michigan Meat Pastries and Crispy Potato Wedges with California Dip.
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Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Hello, I'd like to place an order please...
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Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
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Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
The secret to getting nice flavor for the crust is to brown it as much as possible but you have to have hydration in the dough or it won't be moist on the inside. I cook mostly pan pizzas but I also have stone for my oven. I use a 65% hydration for the pan pizzas and an 80% hydration for the stone because the oven is hotter and has to cook longer. The longer the cooking time and hotter the oven, the more water you need.
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I love this thread.
I love this thread.
My favorite kind of reply .... without a doubt.
mjp.
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I figured you would all love this cleveland.com article praising Skyline chili.
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I figured you would all love this cleveland.com article praising Skyline chili.
I figured you would all love this cleveland.com article praising Skyline chili.
Gross.
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I figured you would all love this cleveland.com article praising Skyline chili.
Gross.
Gross.
Don’t blame cleveland.com for simply reporting about awesomeness. Tee hee…
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Thanks Michael. Good hearing from you. Go Browns!
Anybody have a recipe for chicken and greens such as served in the Youngstown area? Had it at places like The Boatyard, Scacchettis, and Nicolinnis, Any help would be appreciated.
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I’ve been in a cooking funk for most of the summer but trying to break out of it. Yesterday I broke out an old favorite from the Father Yod cookbook, one of my faves.
A simple but fantastic pasta dish with fresh herbs (l typically use dill), minced garlic, toasted cashews, olive oil, parmesan and feta. Blast it with some black pepper and lemon juice afterwards. Delish!
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My gf caught a touch of the covid this week and it knocked her down pretty good so it was time for the ol’ chicken ginger soup recipe.
https://www.afarmgirlsdabbles.com/ginger-chicken-soup/
It’s basically chicken noodle soup with gobs of fresh garlic and ginger. It calls for 4 ounces of ginger which is a lotta freaking ginger.
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Made rajma masala tonight, kidney bean curry. You can pretty much use any beans for it though. I used Tiger’s Eye beans for this batch.
I love this recipe except that it’s so damn time consuming. It’s a lotta slow and low simmering involved. I add some Lebanese 7 spice to the mix as well as something to give it a kick, some Aji Limon chili powder for this batch.
https://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/#wprm-recipe-container-139551
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american version of brat blows. food truck in germany with brat on hard kaiser roll with mustard and order of pomme frits with mayo on the side. wurtzburg hofbrau to wash it down with while walking over bridge listening to open air concert.
but u nigels wouldn't know cuz....
american version of brat blows. food truck in germany with brat on hard kaiser roll with mustard and order of pomme frits with mayo on the side. wurtzburg hofbrau to wash it down with while walking over bridge listening to open air concert.
but u nigels wouldn't know cuz....
You just never had a Brat or an Italian prepared properly. One key is boiling them in beer before you put 'em on the grill.
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Hulk Hogan is a fan of Skyline Chili. That is all.
https://www.instagram.com/reel/C--8ZrhScvf/?igsh=Y3FsNGNudmpldTE2
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american version of brat blows. food truck in germany with brat on hard kaiser roll with mustard and order of pomme frits with mayo on the side. wurtzburg hofbrau to wash it down with while walking over bridge listening to open air concert.
but u nigels wouldn't know cuz....
You just never had a Brat or an Italian prepared properly. One key is boiling them in beer before you put 'em on the grill.
You just never had a Brat or an Italian prepared properly. One key is boiling them in beer before you put 'em on the grill.
Now waitaminute. What kinda beer? And for how long?
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Hulk Hogan is a fan of Skyline Chili. That is all.
https://www.instagram.com/reel/C--8ZrhScvf/?igsh=Y3FsNGNudmpldTE2
Hulk Hogan is a fan of Skyline Chili. That is all.
https://www.instagram.com/reel/C--8ZrhScvf/?igsh=Y3FsNGNudmpldTE2
More reason to hate that garbage.
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You just never had a Brat or an Italian prepared properly. One key is boiling them in beer before you put 'em on the grill.
Now waitaminute. What kinda beer? And for how long?
Now waitaminute. What kinda beer? And for how long?
Simmer the brats in beer for 10 to 12 minutes, then throw 'em on the grill for 5 to 8 minutes. You can cut up an onion and throw that in the beer while bringing the beer to a boil if you want. Turn heat down to simmer then add the brats. Cheapest beer you can find. You save the quality beer for when you sit down to eat those bad boys.
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Hulk Hogan is a fan of Skyline Chili. That is all.
https://www.instagram.com/reel/C--8ZrhScvf/?igsh=Y3FsNGNudmpldTE2
Hulk Hogan is a fan of Skyline Chili. That is all.
https://www.instagram.com/reel/C--8ZrhScvf/?igsh=Y3FsNGNudmpldTE2
I was never really a fan of the Hulk -or- "fake" wrashlin' or stuff like that. ... but that's just me.
︎ JULY 24, 2024 ! ......
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