Ingredients

Chicken Fajitas would have to be one of the easiest recipes out there, BUT people (used to be me) usually opt to buy seasoning in a packet from the supermarket. Well, these chicken fajitas hit those packets over the head a million times over. Why buy it when you can make it SO MUCH BETTER yourself with just a handful of ingredients, and maybe only 3 extra minutes added to your prep time?

Ingredients

• 2 tablespoons fresh squeezed lime juice
• 2 tablespoons oil
• 1 large garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2-1 teaspoon ground chili (adjust to your desired spice preference)
• 1 tablespoon fresh chopped cilantro (optional)
• 1 1/2 pounds (650 grams) chicken thighs, skinless and boneless
• 3 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
• 1 red onion thinly sliced
• 2 avocados, peeled, seeded and sliced

Ingredients:

• 1 (2 count) package boboli 8-inch prepared pizza crust
• 4 tablespoons extra virgin olive oil
• 2 teaspoons red pepper flakes
• 1 -2 teaspoon garlic
• ¹⁄₂ teaspoon salt
• 8 ounces fresh mozzarella balls
• 2 ounces pre-shredded part-skim mozzarella cheese (2% milk)
• 1 ounce parmesan cheese
• 2 -3 large vine ripened tomatoes
• 2 sprigs fresh basil, ie. 1 package (found in the veggie section with fresh herbs)

 Methodology

• Preheat oven to specks on the boboli package.
• Slice the Tomatoes & Basil- set aside.
• Shred (or chop finely) the fresh mozzarella - Mix with pre-shredded mozzarella & set aside.
• In a small bowl combine Olive Oil, Red Pepper Flakes, Garlic & Salt- mix well. Spread a bit of this mixture on the two pizza crusts. Be sure not to over saturate with olive oil mixture bc it will make the pizza soggy.
• Place a thick layer of cheese on the pizza crust followed by tomato slices- mostly cover the pizza with tomato slices.
• Sprinkle basil on top to taste. (FYI a lot of basil can make it a little bitter).
• Sprinkle a bit of parmesan on top- FYI too much parmesan will overwhelm this pizza's mild flavor.
• Cook as directed on boboli package- (10 min I think).
• *Note: Look for the mozzarella in the fancy cheese section of your grocery store. It comes in little tubs with juice in them. Its important that you get the mozzarella in the brine because it makes the pizza fresher tasting. I mix it with the pre-shredded 2% milk mozzarella because it reduces calories & shredding time. Also make sure to get the freshest best looking tomatoes you can find -- this will really make the pizza much better. This pizza is best in the summer when produce is freshest!

how to make pancakes in restaurent Style

Ingredients

 Methodology

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Paneer Butter Masala - Restaurent Recepe

Ingredients

Method