COLESLAW

Coleslaw

Hey everyone...have been very lazy and not updated the recipes i have been trying. A short and easy recipes for all my dear friends.


Ingredients

1/4  cabbage, finely shredded/ grated
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)
Instructions

Chop up the cabbage and carrots into fine pieces.
In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate overnight. Drain excess liquid and stir well before serving.

Chicken fajitas

CHICKEN FAJITAS

Hey everyone!!!!

Have been meaning to put up this recipe since a long time, a very simple and easy recipe from simply recipes. Here i have presented this recipe in lesser words. Hope u enjoy!!!

Chicken fajitas

Ingredients

1/2 kg skinless, boneless chicken breasts

Marinade

2 Tbsp lime juice

3 Tbsp olive oil

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 jalapeno, seeded and minced

1/4 cup chopped cilantro

Other Ingredients

Salt

2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)

1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips

3 bell peppers of various colors, sliced into 1/4-inch strips

8-12 flour tortillas

Salsa

Sliced avocado

Sour cream

Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

METHOD:

1) slice the chicken breasts horizontally till they are 1/2 inch in thickness.

2 Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

3 Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4 Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of oil in a pan till smoking point,  lay the chicken breast pieces in the pan in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5 Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

6 While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7 Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.