Taste of Home: Chicken Fajitas

I love cooking Chicken Fajitas! And, it’s the family’s favourite too!

Chicken Fajitas

It’s a feast of flavours and colours! It looks so colorful and so pretty. It’s mouth-watering, tasty and healthy!

We love it even more because it’s as easy as pie to cook and perfect for parties.

Indeed, I’m tickled pink to share with you my colorful recipe.

Chicken Fajitas

Ingredients good for 6 servings:

Marinade:

• 400 grams of boneless chicken breast, cut in stripes
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 tablespoon olive oil
• lemon juice of 1 lemon
• 1 tablespoon cilantro, finely chopped
• 4 garlic cloves, finely chopped
• 10 spring onions, chopped
• 1 piece jalapeno, seeded and cut in stripes

Fajitas vegetables:

• 1 medium-sized green bell pepper, cut into thin stripes
• 1 medium-sized red bell pepper, cut into thin stripes
• 1 medium-sized yellow bell pepper, cut into thin stripes
• 1 medium-sized onion, cut into thin stripes

Fajitas vegetables

Methods:

Step 1: Prepare the marinade. In a mixing bowl, put in the lemon juice, olive oil, cumin, black pepper, salt, garlic, cilantro, spring onions, and jalapeno. Mix thoroughly. Add the chicken. Combine it well. Marinade it for about 15 minutes or, if you can, marinade it longer or overnight, the better so that the chicken could absorb the mixture.

Step 2: Sautéed the vegetables. Heat 1 tablespoon of olive oil in a frying pan. Put in the vegetables. Stir occasionally, and sautéed it for about 3 minutes. Put it on a plate.

Step 3: Cook the meat. Heat 1 tablespoon of olive oil in the same frying pan. Put in the meat. Stir occasionally. Add 1 tablespoon of tomato paste. Stir. Add a small glass of water, and cook it for about 10 minutes over high heat.

Step 4: Putting together. When the meat is cooked, add the sautéed vegetables. Mix well. Cook for about 3 minutes.

Step 5: Serve, share and enjoy. Put the chicken fajitas to a large bowl, and serve with warmed tortillas, guacamole, and tomato salsa.

Taste of Home: Chicken with Lemon Pepper Cream Sauce

Chicken with lemon pepper cream sauce is a new addition to family’s food favorite – it’s lemony, creamy, peppery, and tasty.

Chicken with lemon pepper cream sauce

Here are the reasons why we love this dish:

• We love the freshly crashed Kampot peppercorns and the combination of pepper and lemon as it creates a really wonderful full flavor.
• It’s an easy-to-make meal – easy enough to make it for a weeknight but gorgeous enough to make for a special occasion.
• The velvety consistency of the sauce transforms our table into chic and elegant French dining room.

In my recipe, I use boneless, skinless chicken breast and fry it quickly about 3 to 4 minutes each side. I also add a wee bit of salt and some complementary spices like garlic and shallots for more flavor. In addition, I use Emmental cheese as it is fruity and tastier than cheddar and it doesn’t taste strong. It is best served with hot steamed rice, or steamed fresh vegetables like asparagus or broccoli, or sautéed spinach.

If you do not have a lemon pepper powder spice you can make your own lemon pepper powder by using pepper powder, garlic powder, salt,  and lemon juice of half a lemon. Then mix it well together.

It’s definitely a dish that would make everyone happy.

Chicken with lemon pepper cream sauce

Ingredients for 3 servings:

• 3 boneless skinless chicken breasts
• 100 grams Emmental cheese, grated
• 206 grams of fresh cooking cream
• 2 tablespoons lemon pepper powder
• 1 small cup water
• 1 tablespoon olive oil
• 2 tablespoons of spring onions, chopped
• 2 tablespoons parsley, chopped

Seasoning: (substitute in case you do not have lemon pepper powder)

• Lemon juice of half a lemon
• 1 tablespoon minced garlic
• 1 teaspoon pepper
• 1 teaspoon salt

Chicken with lemon pepper cream sauce

Method:

1. Season both sides of the chicken with lemon pepper powder.
2. Put some olive oil on a pan in a high heat. Spread the oil on a pan and get it hot.
3. Cook the chicken. Wait until the chicken turns into a beautiful golden brown caramelized color. Flip over the chicken. Cook each side of the chicken for about 3 to 4 minutes.
4. Once the chicken is cooked, deglazed the pan with a little bit of water and let it boil just to get all those flavor that stick in pan.
5. Put in some of your favorite cheese.
6. Add fresh cooking cream. Mix well.
7. Add some spring onion and parsley. Mix everything well together.
8. Put it on a serving bowl. Finish it with some grated cheese and chopped parsley.
9. Serve it with steamed rice or steamed fresh vegetables – asparagus or broccoli or sautéed spinach.
10. Share and enjoy!

 

 

Taste of Home: Thai Beef Salad

Tonight, I fancied a simple yet tasty and healthy meal, so I decided to make Thai Beef Salad for dinner, one of the Thai dish I really like to eat whenever we go to a Thai Restaurant.

I love this aromatic Thai Beef Salad. It tastes heavenly. Plus, I love the combination of fresh vegetables, lime dressing, and cook meat.

Thai Beef Salad

When I started tossing the veggies together, the pungent of the spices was luscious! And, when I took a bite – it was a WOW – I could taste the sweetness, sourness, saltiness, spiciness…all at once.

In my recipe, I don’t use red chili since my family do not really like spicy food that much.

Certainly, it’s a wonderful recipe – it’s super easy and you can find the ingredients in any grocery store.

Ingredients good for 3 servings:

Marinade:

• 500 grams of beef, cut into thin slice against the grains
• juice of 3 limes
• 3 cloves of minced garlic
• 1 teaspoon of fish sauce
• 1 teaspoon of salt

Salad:

• cherry tomatoes, cut into half
• 2 pieces cucumber, sliced
• cilantro, chopped
• 1 small shallots, cut into thin (very thin) slice
• Ice berg lettuce or lettuce of your choice.
• 1 small piece of carrot

Dressing:

• juice of 4 lime
• 3 tablespoons of sugar
• 1 teaspoon of fish sauce
• soy sauce to taste
• pepper

Thai Beef Salad

Method:

1. Marinade the beef. In a bowl, put the beef, lime juice, minced garlic, fish sauce, and salt. Mix it well. Cover the bowl and put it in the fridge. Marinate the beef for about 3 hours.

2. Prepare the salad. Slice all the vegetables – cherry tomatoes, cucumber, shallots, cilantro, carrot and lettuce. Mix well. Put the greens on the plate, and set aside.

3. Prepare the dressing. In a small bowl, put the juice of 4 limes, sugar, soy sauce, fish sauce, and pepper. Stir it thoroughly. Set aside.

4. Cook the meat. In a frying pan, cook the meat – about 2 minutes on each side.

5. Putting together. On a plate, put in first the salad. Next, put the meat on top of the salad. Then, put some dressing.

6. Serve with steamed rice, share and enjoy.

Cambodia: Visiting the Salt Fields in Kampot

Have you been to a salt field before? Just outside of Kampot town, about 15 minutes, on the road to Kep we visited the only salt fields in Cambodia – Kampot’s salt fields both during the dry season and during the rainy season.

Kampot’s Salt Fields

Kampot’s Salt Fields

During the dry season (November to May), we saw small dazzling white hills of salt crystals from the sea water that we use in cooking.

Kampot’s Salt Fields

Kampot’s Salt Fields

While we were on the tour, we learned that the workers bring in sea water from the ocean by hand and pour it into the fields. Then let it evaporate so that salt crystals will form. The raw salt is then raked into neat triangular piles, collected and piled up in sheds beside the salt fields. It is then delivered to the salt factory where it is cleaned and iodine is added. Then it is scooped up, packed down and sold off throughout the country.

Kampot’s Salt Fields

Kampot’s Salt Fields

Kampot’s Salt Fields

When the rain comes (June to November), the sea water in the fields does not have time to evaporate and the salt crystals cannot be collected.

Kampot’s Salt Fields

Kampot’s Salt Fields

Kampot’s Salt Fields

Even though we didn’t see the glowing white hills, we still enjoyed the stunning view of the salt fields that turns into big natural mirrors.

Kampot’s Salt Fields

Kampot’s Salt Fields

Certainly, the salt fields offer strikingly different views and perspectives every season and provides great photo opportunities and ability for photographers to play with the beautiful landscape.