TURKEY DUMPLING SOUP | Comfort food perfection!
06:20

TURKEY DUMPLING SOUP | Comfort food perfection!

Are you stuck with scraps of leftover Thanksgiving turkey? Well don't throw them away! Instead make this delicious Turkey Dumpling soup. It’s the ultimate comfort food. Perfect for a lazy day of watching football. Print Recipe: https://tinyurl.com/8mzrynu9 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. All-Clad 7 qt Stock Pot Product Link: https://amzn.to/3O9Sr66 Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 Ingredients Soup - 3 Tbsp butter - 2 garlic cloves - 2 large carrots diced - 2 celery stalks diced - 2 Tbsp all purpose flour - 4 cups chicken stock - ½ tsp ground sage - 1 tsp dried thyme - ½ tsp salt - ¼ tsp pepper - 2 bay leaves - 2 cups cooked turkey cubed - 1 cup frozen corn - 8 oz heavy cream Ingredients Dumplings - 1 cup all purpose flour - 2 tsp baking powder - 1 tsp sugar - ½ tsp salt - 1 Tbsp butter - ½ cup skim milk PREPARATION 1. Melt the butter over medium heat in a large stock pot. 2. Add the carrots, celery, and garlic and cook until translucent, about 4 minutes. Add garlic and cook for about 1 minute or until fragrant. 3. Whisk in the flour until fully combined. Very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes. 4. Add the sage, thyme, salt, bay leaves, and pepper and bring to a simmer. Allow to simmer for five minutes. seasoning. Turn off the heat and add the grated cheese. Stir well and serve in a large bowl. 5. Gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined. 6. While the soup is cooking, whisk together 1 cup of flour, 2 tsp of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered. 7. Finally, remove bay leaves and serve. Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes Motivational Hopeful Journey #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #thanksgiving #comfortfood #turkeysoup #turkeydunplingsoup #leftovermagic 00:00 Introduction 00:20 welcome 00:44 recipe 00:59 make soup 03:20 make dumpling dough 04:32 make dumplings 05:24 ready for the table
ROASTED TURKEY BREAST ROLL | With Glazed Bacon
09:23

ROASTED TURKEY BREAST ROLL | With Glazed Bacon

Sometimes, roasting a whole turkey is just too much of an undertaking. A rolled turkey breast, or as the French call it, a Roulade, is surprisingly easy, super flavorful, and much easier to carve. Perfect served with a side of my rosemary garlic-infused mashed potatoes and my skillet sautéed green beans. Check below for a link to those recipes. Rosemary Garlic-Infused Mashed Potatoes:https://youtu.be/jhkZ3kbjE_U Skillet Sautéed Green Beans:https://youtu.be/1h2VUFqBQT0 Pumpkin Squares:https://youtu.be/j6fTBCGqFo0 Print Recipe: https://tinyurl.com/2br3jpmy To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Digital Thermometer Product Link: https://amzn.to/3Ow3mXI Cook's Knife Product Link: https://amzn.to/3QhSIp5 Meat Claws Product Link: https://amzn.to/3TLSrfg Cuisinart Mini Food Processor Product Link: https://amzn.to/3OkynPT INGREDIENTS - boneless turkey breast (3 to 4 lbs) - 4-6 green onions, sliced - 1 bunch fresh parsley - ⅓ cup olive oil - 2-4 cloves garlic - 12 oz. thick-cut bacon - ½ cup packed dark brown sugar - ¼ cup balsamic vinegar - ¼ cup maple syrup Preparation: 1. Preheat the oven to 375° F. Place turkey breast, smooth side down, on a cutting board. On the breast cut along the right side of the tenderloin to separate from the breast without cutting the tenderloin off; fold the tenderloin back. Cover the meat with plastic wrap. With a flat side of a meat mallet or heavy rolling pin, pound turkey until about 1 inch thick all over. Discard the plastic. 2. Sprinkle the surface of the turkey with salt and pepper to taste. In the food processor, pulse green onions, garlic cloves, parsley, and oil and until finely chopped. Spread the herb mixture in an even layer on the breast. Starting with the short side, roll the breast tightly. Place the seam side down. Drape bacon over turkey roll, overlapping slices slightly. Tuck ends of bacon under turkey roll. Using 16 inch pieces of kitchen string, tie turkey tightly at each back strip. (Turkey may be wrapped tightly in plastic and refrigerated overnight.) Transfer to a rack fitted with a roasting pan. Add 4 cups of water to the bottom of the pan. Roast 30 min. 3. Meanwhile, whisk together sugar, syrup and vinegar. Brush over the turkey after it has roasted for 30 min. Roast another 10-20 min. Or until the turkey is cooked (internal temperature reaches 160 degrees fahrenheit), basting with sugar mixture every 10 min. Loosely cover with foil; let rest for 20 min. Cut and discard strings before slicing and serving. Soundtrack Music Artist: Scott Holmes https://freemusicarchive.org/music/Scott_Holmes/inspiring-background-music Track: Never Miss a Moment, Storybook and Living Life #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #foodies #tasty #cooking #dinner #yum #turkey #easyturkey #turkeyroll #turkeyloaf #thanksgiving #easythanksgiving 00:00 Introduction 00:21 welcome 00:33 making turkey 01:26 butterfly turkey 01:47 flatten turkey 02:04 herb filling 04:00 drape bacon 04:35 tie turkey 05:50 roast turkey 06:30 glaze turkey 07:41 final glaze and plating
SKILLET CORNBREAD | Buttery, perfect buttermilk cornbread-every time
04:45

SKILLET CORNBREAD | Buttery, perfect buttermilk cornbread-every time

Today I’m making skillet cornbread. This simple recipe makes buttery, perfect cornbread - every time. Ideal for Thanksgiving or paired with warm chili on a cold winter day. I serve it right in the skillet, from the oven to the table, for a casual presentation. Plus the cast iron pan helps keep it warm too. Print Recipe: https://tinyurl.com/5n796pp8 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Cast Iron Skillet Product Link: https://amzn.to/3hOc4Gp Wusthof Bread Knife Product Link: https://amzn.to/3TFGzLC INGREDIENTS - 1 ¼ cups coarsely ground cornmeal - ¾ cup all-purpose flour - ¼ cup granulated sugar - 1 teaspoon kosher salt - 2 teaspoons baking powder - ½ teaspoon baking soda - ⅓ cup whole milk - 1 cup buttermilk - 2 eggs, lightly beaten - 8 tablespoons unsalted butter, melted Preparation: 1. Preheat the oven to 425° F and place a 9-inch cast iron skillet inside to heat while you make the batter. (Can also be prepared in a round cake pan.) 2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. 3. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. 4. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375° F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. Soundtrack Music Artist: Scott Holmes https://freemusicarchive.org/music/Scott_Holmes/inspiring-background-music Track: New beginnings #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #foodies #tasty #cooking #dinner #yum #comfortfood #beginnercook #thanksgiving #cornbread #easycornbread 00:00 Introduction 00:24 welcome 00:40 I'm making cornbread 00:58 ingredients 01:11 prepare the skillet 01:34 mix batter 03:14 bake cornbread 03:57 cut and serve
AUTHENTIC BUSHMILLS IRISH COFFEE | A Belfast Northern Ireland treat
04:22

AUTHENTIC BUSHMILLS IRISH COFFEE | A Belfast Northern Ireland treat

Today I’m making a cup of Irish Coffee. A sweet, creamy, full bodied coffee drink with just enough of a boozy punch to make the upcoming holidays more festive. My friend, Ben, who lives in Belfast, Northern Ireland shared this recipe with me. Ben stressed that in Belfast, they use Bushmills Irish whiskey. I found his recipe to be quick, easy and delicious, I asked him if I could share it with all of you and he agreed. You’ll notice I used my modern tools, my Keurig and Nespresso frother, to whip it up! Print Recipe: https://tinyurl.com/5yh7dht3 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Nespresso Aeroccino4 Milk Frother Product Link: https://amzn.to/3BbMMcS Keurig K-Mini Coffee Maker Product Link: https://amzn.to/3fTYz7c INGREDIENTS - 6 ounces medium roast coffee, brewed to your liking - 1 teaspoon Cane sugar crystals or brown sugar - 1 to 1½ ounces Bushmills Irish Whiskey - ¼ cup heavy whipping cream PREPARATION 1. Brew 6 ounces of medium or dark roast coffee to your liking. 2. Add 1 teaspoon of the sugar to the coffee and 1 ½ oz of Bushmills Irish whiskey, stir well. 3. Measure ¼ cup of whip cream in frother, once frothy, float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon. This helps the creme lay over the top of the coffee and not sink to the bottom. 4. Sprinkle the top of the cream with additional sugar. However, do not stir, instead drink the Irish coffee through the cream. Enjoy! Soundtrack Music Artist: One Man Book https://freemusicarchive.org/genre/British_Folk/ Track: Jaded Writers #thymesaverkitchen #food #foodie #instafood #foodstagram #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #beginercocktail #easycocktail #irishcoffee #bushmillscoffee #holidaycocktail #Coffee #coffeecocktail 00:00 Introduction 00:24 Welcome 00:39 today I'm making irish coffee 01:30 brew your coffee 02:38 froth the cream
HALLOWEEN PUMPKIN PATCH WHOOPIE PIES
10:14

HALLOWEEN PUMPKIN PATCH WHOOPIE PIES

Fall has arrived and I’m inspired to make something fun for the upcoming holidays. Today I’m making my version of pumpkin flavored Whoopi pies. Wait ‘til you see how cute they are when they’re done. I’ll show you how to make them next! Print Recipe: https://tinyurl.com/4uuxhvfk CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. KItchenaid hand mixer Product Link:https://amzn.to/3P6V6yf Cookie Scoop Product Link: https://amzn.to/3s2Rzrh Nordic Ware baking sheet Product Link: https://amzn.to/3BeR6rE Baking Parchment Sheets Product Link: https://amzn.to/3olMrMW Ingredients For the cookie - 2 cups packed brown sugar - 1 cup vegetable oil - 1 ½ cups solid pack pumpkin puree - 2 eggs - 3 cups all-purpose flour - 1 teaspoon salt - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1 ½ tablespoons ground cinnamon - ½ tablespoon ground ginger - ½ tablespoon ground cloves For the Filling - 1 stick, plus 7 Tbsp Butter, at room temperature - 2 ¼ cups Powdered sugar - 1 tsp vanilla extract - 10 oz. marshmallow creme (aka marshmallow fluff) - orange food dye (12 drops of yellow dye + 4 drops of red dye) - 6-7 Watermelon AirHeads or Apple Laffy Taffy - 12 Tootsie Rolls PREPARATION 1. Preheat the oven to 350° F and line cookie sheets with parchment paper. 2. Using a medium size bowl combine the brown sugar, oil, pumpkin puree, and eggs. Mix well and set aside. 3. In a separate bowl combine the flour, salt, baking powder, baking soda, vanilla extract, ground cinnamon, ground ginger, and ground cloves. Mix well together and then combine with the pumpkin puree mixture. 4. Now that our dry ingredients are mixed well together, combine them with the pumpkin puree mixture. Stir until well combined. 5. Line your baking sheet with parchment paper. Using a cookie scoop, drop your dough onto your pan and bake for 12 to 14 minutes. 6.Drop dough onto parchment lined baking sheets, using a cookie scoop (or with a tablespoon and make them just smaller than golf balls). 7. Bake at 350° F for 12 to 14 minutes. Let cookies cool and make filling. 8. Filling: Using an electric mixer, cream together butter and powdered sugar on low speed until well combined. Increase mixer speed to medium and whip until light and fluffy, about 4 minutes. 9. Add vanilla and marshmallow creme, mix together until well combined. 10. Add color dye if desired – 12 drops of yellow dye, plus 4 drops of red dye will produce an orange colored filling. 11. Chill mixture for about 20 minutes to thicken up. Transfer to a piping bag fitted with a large round tip. DIY method – use a sandwich bag and cut tip with scissors) and place back in the refrigerator. 12. To make your stems, roll your Tootsie rolls in your hands until smooth and a little elongated. Pinch with fingers to give it an hour-glass shape and bend to the side to make it seem more like a stem. 13. To make the stem leaves, heat AirHeads in the microwave (5-8 seconds, be careful because it can turn to hot putty really easily). Cut off about 1/2 of the AirHeads and flatten using fingers to make the shape of a leaf and use a knife tip to make "veins” in it. NOTE: I microwave only 1/2 Air Head at a time because it cools quickly. 14. To assemble Use a finger or a wooden chopstick and make a shallow hole in the middle of the cookie, and press the stem and leaf into the hole! (Stick leaves onto stems, they are both sticky so they don’t come apart.) If you want to make the "vines" simply microwave a piece of Airheads candy and place softened candy between your hands and then gently twist and pull to make a long snake, and then with the help of a toothpick make little loop-d-loops! 15. Pipe filling onto the bottoms of half the cookies and after you have decorated the second half, cover each cookie and create your pumpkin whoopie pies. Happy Halloween! Bakers Note: Before decorating, store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator for up to 3 days, or freeze for up-to 30 days. Let rest at room temperature for about 30 minutes before filling with creme and decorating. Once decorated, serve immediately.(or with a tablespoon and make them just smaller than golf balls). Bake at 350° F for 12 to 14 minutes. Let cookies cool and make filling Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Tracks: Hopeful Journey, Motivational, Clear Progress and Inspiring Corporate 00:00 Introduction 00:25 welcome 00:42 whoopie pies 01:02 wet ingredients 01:34 dry ingredients 02:20 combine wet and dry ingredients 02:55 prepare dough for baking 03:12 bake cookies 03:31 cookie filling 06:25 leaves and stems
ULTIMATE CHICKEN SALAD | Quick and easy
03:52

ULTIMATE CHICKEN SALAD | Quick and easy

When I lived in Minneapolis I used to love picking up chicken salad from my local grocery store's deli. I was delighted to find their recipe online and now I can make that exact at home. I love to make it whenever I have leftover chicken from other recipes such as my Chicken Noodle Soup. I will leave a link to that recipe in the description box below. You can also make this recipe with Poached Chicken, see link below Chicken Noodle Soup:https://youtu.be/rEzrp57zhq4 Poached Chicken: https://youtu.be/Pha9J0oxSjc Print Recipe: https://tinyurl.com/y9sk9p4b CHAPTERS 00:00 Intro 00:27 welcome 00: 39 chicken salad 1:07 ingredients 1:20 chop chicken 2:33 build sandwich 3:11 ready for table CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 INGREDIENTS - 2 cups Pulled Chicken, (poached chicken breast or purchase from grocery store deli) - 1 cup thinly sliced celery 1 cup small green grapes, halved - ½ cup slivered almonds, toasted - (cashews, another great option) - 1 cup mayonnaise - 1 tablespoon lemon juice ½ teaspoon salt - ⅛ teaspoon pepper - Whole green grapes for garnish PREPARATION 1. Prepare pulled chicken and cut into bite size pieces. 2. In a bowl, start by placing all your ingredients together. Add the chicken, the sliced celery, green grapes that are cut in half, and slivered almonds. 3. Combine mayonnaise, lemon juice, salt and pepper. Stir into the chicken mixture. Refrigerate, covered, until ready to serve. 4. To serve: Spoon on top of crescent rolls. Garnish with whole green grapes. Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Track: Summer Fun #thymesaverkitchen #homemade #healthyfood #foodies #tasty #cooking #dinner #comfortfood #beginnercook #whatsfordinnertonight #whatsfordinner #whatsforlunch #Chickensalad #easy sandwich #chickensandwich
HOMEMADE CHICKEN NOODLE SOUP  |  With stock made from scratch
10:52

HOMEMADE CHICKEN NOODLE SOUP | With stock made from scratch

Today I’m sharing my tired and tested Chicken Noodle Soup recipe. I make it from scratch, the old fashioned way, by boiling a whole chicken with vegetables to develop an amazing tasty stock. This is a classic recipe everyone needs to know! Print Recipe: https://tinyurl.com/4eamj6bm CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Stock pot Product Link: https://tinyurl.com/y785pgz5 Cooks knife 8 in Product Link: https://amzn.to/3QhSIp5 Fat separator Product Link: https://amzn.to/3LPewHv Kiwi brand peeler Product Link:https://amzn.to/3rjFgq0 Mrs. Miller's Homemade Egg Noodles Product Link: https://amzn.to/3LTh2wa Ingredients Stock: - 1 whole chicken (around 4 to 5 pounds), cut into parts—breast, thighs, backs, wings, and neck (if available) - 2 carrots, scrubbed clean, unpeeled, and cut into 2 inch chunks - 2 celery ribs, cleaned, cut into 2 inch pieces (include celery tops) - 1 onion, quartered (peel on is okay) - 3 cloves garlic, cut in half (peel on is ok) - 4 large sprigs parsley - 3 large sprigs thyme (or 1 teaspoon dried) - 1 bay leaf - 1 tablespoon Kosher salt - ½ teaspoon whole black peppercorns Ingredients Soup: - 5 carrots, peeled and cut into ¼ inch rounds - 3 celery ribs cut into ¼ inch thick slices - 8 ounces egg noodles - Fresh chopped parsley, to finish - Fresh dill, to finish - Freshly ground black pepper and salt, to taste PREPARATION 1. Fill a large pot with 14 cups of water, chicken pieces, backbone, wings, fresh parsley, fresh thyme, bay leaf, salt, and peppercorns. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, skim foam, reduce heat, and gently simmer on medium heat for 15 minutes. Remove chicken (it will be par-cooked at this point) and refrigerate all the chicken pieces for 20 minutes; meanwhile continue simmering stock but on a gentle low simmer. After 20 minutes, when the chicken is cool enough to handle, discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 1 ½ hours more. 2. Strain stock through a colander discarding all solids and bones. Skim fat and transfer stock to a clean pot. Add carrots, celery and onions. Bring to a boil, reduce heat to medium-high and cook for 10 minutes. 3. Meanwhile, cut or tear reserved chicken into 4 cups of bite-size pieces. (If you end up with extra meat; save it for a salad or a sandwich.) After carrots, celery and onion have cooked for 10 minutes; add noodles and the 4 cups of prepared chicken pieces. Cook for an additional 10 minutes. Remove soup pot from burner, cover and let rest. The carry-over heat will finish cooking the vegetables and noodles. 4. Stir in a handful of chopped fresh dill and fresh parsley. Serve with freshly ground black pepper and salt, to taste. Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Track: Acoustic Indie Track: Storybook Track: New Beginning #thymesaverkitchen #food #foodie #instafood #yummy #foodlover #homemade #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #whatsfordinnertonight #whatsfordinner #whatsforlunch #comfortfood #homemadesoup #chickensoup 00:00 Introduction 00:23 welcome 00:39 chicken noodle soup 01:10 chicken stock 03:04 pull chicken from bones 03:29 chop chicken in bite size pieces 03:54 separate fat from stock 06:29 prepare vegetables for soup 10:06 ready for table 10:28 thank you!
CHICKEN FAJITAS | Restaurant Quality Mexican Meal
10:28

CHICKEN FAJITAS | Restaurant Quality Mexican Meal

Today I’m making Chicken Fajitas on my stovetop grill. This restaurant quality recipe is made with deliciously seasoned and marinated chicken, plus colorful bell peppers and tender crisp onions. These side pare perfectly with this dish Mexican Rice: https://youtu.be/omavOsJjndg Refried beans:https://youtu.be/8lbN8J5slJc Print Recipe:https://tinyurl.com/2p9cmzaj Chapters: 0:00 Intro 0:23 Welcome 0:38 today I'm making 1:00 ingredients 1:12 prepare the marinade 3:35 marinade the chicken 4:10 prepare the vegetables 6:05 grill the chicken 7:34 grill the veggies 9:42 slice the chicken 9:59 ready for the table CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Cast Iron Griddle Product Link: https://amzn.to/3S99fwA 9-Inch Locking Tongs Product Link: https://amzn.to/3z0N43t Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 Garlic Rocker Product Link: https://amzn.to/3BGubUC INGREDIENTS For the chicken: - 1 ¼ to 1½ pounds skinless, boneless chicken breasts - Salt to taste - 2 tablespoons canola oil - 1 large onion, sliced lengthwise (root to tip) into ¼ inch strips - 3 bell peppers various colors, sliced into 1¼ inch strips For the marinade: - 2 tablespoons lime juice - 3 tablespoons canola oil - 1 garlic clove, minced - ½ teaspoon salt - ½ teaspoon ground cumin - ½ teaspoon chili powder - ½ jalapeño, seeded and minced - ¼ cup chopped cilantro For serving: - 8 to 12 flour or corn tortillas - Salsa - Sliced avocado - Sour cream - Shredded cheese (optional) - Thinly sliced iceberg lettuce, (optional) PREPARATION 1. Cut thick chicken breasts in half horizontally: Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (Pounding the chicken breasts is not recommended, doing so will not result in the right texture/consistency for fajitas.) 2. Marinate chicken: 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 30 minutes or up to 8 hours in the fridge. Remove the chicken from the marinade and sprinkle the chicken pieces with salt and pepper. 3. Heat a tablespoon of oil in a large cast iron griddle on medium-high heat for a minute or so. 4. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. 5. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side. If you want to test for doneness, the chicken breast is done when an instant-read thermometer registers between 165 and 170 degrees F. 6. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. Sauté peppers and onions: While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil, if needed, to the griddle. Heat on medium- high. As soon as the oil is hot, add the onions and peppers to the pan. Spread the onions and peppers in an even layer in the griddle. Let them cook undisturbed for 2 minutes. Stir the vegetables and continue to cook for another 2 minutes. 7. Slice the chicken and serve: Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, sour cream and guacamole, if desired. Print Recipe:https://tinyurl.com/2p9cmzaj Soundtrack Music Artist Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Tracks: Corporate Software, Corporate Presentation, Inspiring Corporate #thymesaverkitchen #food #instafood #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #fajitas #chicken #mexicanfood #chickenfajitas
Spaghetti Squash  | Quick & Easy
04:59