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ポテトチップスクッキーは二重丸でした(*^^)v

chicken fajitas with home-made guacamole and salsa

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• 1 red pepper
• 1 medium red onion
• 1 skinless, boneless chicken breasts, preferably higher welfare
• 1 teaspoon smoked paprika
a small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4 small, or 2 large flour tortillas
• 1 x 150ml tub of good-quality low-fat natural yoghurt
• 50g Cheddar cheese

For the salsa:
• ½–1 fresh red chilli, to your taste
• 15 ripe cherry tomatoes
• a small bunch of fresh coriander
• sea salt and freshly ground black pepper
• 1 lime
• extra virgin olive oil

For the guacamole:
• a small handful of mixed-colour cherry tomatoes
• ½-1 fresh red chilli
• a few sprigs of fresh coriander
• 1 ripe avocado
• 1 lime


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1. Put your griddle pan on a high heat.

2. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

4. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all.

5. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.

6. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.

7. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.

8. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.

9. Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

10. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.

11. Serve with bowls of plain yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

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Potato Chip Cookies


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1 cup butter, softened
3/4 cup granulated sugar
3/4 cup crushed potato chips (ridged or regular)
1/2 cup ground pecans
1 teaspoon pure vanilla extract
2 cups all-purpose flour


1/4 cup confectioners’ sugar


1. Preheat oven to 350 degrees and line a baking sheets with parchment paper.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream together the butter and granulated sugar until light and fluffy; about 3 minutes. With your mixer on low speed, add in potato chips and pecans and mix on low speed until fully incorporated. Add vanilla and mix until thoroughly combined. Stir in flour and mix the flour is just combined; do not over-mix.

3. Using a medium cookie scoop (1 ½ tablespoons) scoop dough into 1 inch balls. Place dough balls 2 inches apart on prepared baking sheets.

4. Slightly flatten each dough ball with a glass dipped in confectioners’ sugar.

5. Bake in preheated oven for 12-15 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.

6. If desired, garnish cooled cookies with a drizzle of melted chocolate and a sprinkling of fine sea salt.


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料理本の為に撮影しました。

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by my-heart103 | 2012-03-21 23:54 | インターナショナルクッキング