Grilled Cheese sandwiches are always a favourite for a quick lunch.
I like to make mine with a fresh cheddar cheese slices from the delay section, and not the prepackaged American cheese. With Covid 19 we have.been cooking lunch more than the occasional weekend, as we are home most days. I Have been enjoying the cooking, and trying to perfect the craft of food photography, hence the blog to challenge myself.
BBQ Kebab. For supper tonight we decided to have some BBQ kebab's with some salads. I had never made bbq kebab's before on the bbq, so it was fun giving it a go. They are simple to make, cook, and great for a summer meal. Have you made Kebabs on the BBQ before, how did they turn out; and what did you use on them?
I decided to post my current favorite Chicken Fajita recipe. This is a combination of about 3 different recipes, as I wanted it to be a mellow taste with that spicy kick in the end. I found many are either hot, or mild, with no flavour profile. My Recipe Ingredients · 2 Boneless skinless Chicken breasts, thinly sliced; · 2 Red peppers, thinly sliced; · 1 Red onion; · 1 Lime; · 3 cloves of garlic; · Salt and pepper; · 2 shakes Crushed red pepper flakes; · 2 drops Green tabasco; and · ¼ tsp Chili powder. Directions In a large bowl, place the seasoned chicken, along with the juice from the lime, the crushed red pepper flakes, chili powder, and tabasco. In a large skillet, heat the olive oil until warm; then add in the chicken. Once the chicken is white on the outside, add the peppers, garlic, and red onion. Sauté until the garlic is fragrant and add the remaining s
Experimenting a little bit to make the best beef burrito recipe. This was the baseline with oldeo paso rice, spice pack, and sulsa. I am now working on breaking it down to improve on it. Do you try and make things from scratch, or stick to flavour packages?