Jamie Oliver’s Chicken Fajitas

I finally bought my first Jamie Oliver cookbook. I choose The Food Revolution because it is full of healthy recipes. This is the first recipe I made from it and it was so simple and delicious. I really admire the things Jamie has done for schools across the USA; he has tried to make school lunches healthier with much push back from the bureaucracy.
  • 1 red bell pepper
  • 1 medium red onion
  • 8 ounces skinless, boneless chicken breast fillets
  • 1 tsp smoke paprika
  • Pinch of ground cumin
  • 2 limes
  • 1 TBS olive oil
  • 1/16 tsp salt
  • freshly ground black pepper to taste
  • flour tortillas
  • 1/2 cup plain yogurt (or sour cream, I use sour cream, Jamie uses plain yogurt)
  • 2 ounces cheddar cheese



  • Fresh red chile, add to your taste
  • 15 ripe grape of cherry tomatoes
  • 1/2 cup fresh cilantro
  • 1/16 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 lime



  • Handful of cherry tomatoes (1/4 cup)
  • Fresh red chile
  • Few sprigs of cilantro
  • Avocado
  • 1 lime


Halve and seed bell pepper and cut into thin strips. Peel, halve and finely slice the onion. Slice the chicken length ways into long strips. Put bell pepper, onion and chicken into a bowl and mix with paprika and cumin, squeeze 1/2 the lime over mixture and a bit of olive oil. Mix well and marinate while you make your salsa.

Make your salsa by finely chopping your chile, roughly chopping tomato and cilantro. Mix the chile and tomato together and add salt, peeper and juice of 1 lime, stir in cilantro.

Preheat saute pan with oil and add chicken mixture, cook for 6-8 minutes or until chicken in cooked through. Once cooked through, add juice of lime to finished dish.
Make your guacamole by finely chopping the flesh of the red chile, cilantro and avocado. Add lime, taste and adjust flavors if needed.
Warm your tortillas, grate your cheese and serve it all together…yummmmmmm


Chicken Marsala


I had forgotten to look up a recipe for dinner and wanted to try something new so I just got onto the epicurious app and found this gem of a meal. Very delicious and rich in flavor. I had never tasted Marsala wine and, of course, a chef must taste the vino they are putting into the recipe. It has a very unusual consistency, almost like a liqueur. This is the recipe my son and I made together in Canada when he wanted to start learning to cook.


  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 2 Tbs finely chopped shallot
  • 5 Tbs unsalted butter
  • 10 oz mushrooms, trimmed and thinly sliced
  • 1 1/2 tsp finely chopped fresh sage
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup all-purpose flour
  • 4 skinless boneless chicken breast halves (2 lb total)
  • 2 Tbs extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons dry Marsala wine
  • 2/3 cup heavy cream
  • 1 tsp fresh lemon juice


Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 tsp sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer. Heat 1 Tbs each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 tsp sage.

Serve chicken with sauce.

Wine Pairing: Sauvignon Blanc



Breast of Chicken with Duxelles Stuffing

I bought my first $50.00 app on my iPad the other day. The Professional Chef, which is the Culinary Institute of America’s textbook. I am very pleased with it and this is the first recipe I tried. Mouthwatering delicious! I had no idea what duxelle was until I attempted this recipe. I have a feeling this app will be teaching me a lot.


  • 4 boneless chicken breast
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 lb. duxelles stuffing (recipe follows)
  • 5 oz all-purpose flour
  • 6 fl oz egg wash (recipe follows)
  • 12 oz dried bread crumbs
  • 24 fl oz clarified butter or oil, or as needed


Trim the chicken breast and remove the skin if desired. Butterfly each breast portion and pound between sheets of parchment paper or plastic wrap to even thickness.

Blot dry the chicken and season with salt and pepper. Spread each breast with a portion of the duxelles stuffing and roll the breast around the stuffing. Overlap the edges to form a seam.

Apply a standard breading: dredge the chicken in flour, dip in egg wash, and roll in bread crumbs.

Heat about 1/2in/1cm butter to about 350 degrees in a large sauté pan over medium heat. Add the chicken to the butter, seam side down first, and pan fry until golden brown and crisp, 2-3 minutes. Turn once and finish pan frying on the second side until the chicken reaches an internal temp of 170 degrees, about 3 more minutes. Finish cooking in a 350 degrees oven once the crust is properly browned, if preferred.

Duxelles Stuffing


  • 6 oz minced shallot
  • 2 oz butter
  • 2 lb small dice mushrooms
  • 1 Tbls salt
  • 2 tsp ground black pepper
  • 8 fl oz heavy cream that has been reduced by half
  • 8 oz bread crumbs
  • 1 Tbls chopped parsley

Sweat the shallots in the butter in a sautoir over medium-high heat until translucent, 2-3 minutes. Add the mushrooms and sauté them until dry to create a duxelles. Season the duxelles with some of the salt and pepper.

Add the cream, breadcrumbs, and parsley and mix well.

Egg Wash


  • 5 eggs
  • 5 oz milk
  • Pinch salt


Combine using a wire whip.

Chicken Cacciatore Easy Version

I just wanted to try something new for the children and I was not sure they would eat chicken with a tomato sauce. My son had his friend over and I served this dish. His friend asked me to give the recipe to his mom and my son said “please make this again.” Success! Even my daughter, who is a picky eater, ate dinner that night. This recipe is very easy and found in the February 2012 issue of Food and Wine magazine.

Spicy Oven Fried Chicken

My best friend Dawn gave me the Bon Appetit Fast Easy Fresh cookbook for my last birthday.

My favorite recipe in this book is this Spicy Oven Fried Chicken. It is very simple to make and bursting with flavors. My children love the taste. I have used boneless chicken breast with or without skin. You can reduce the cayenne pepper if you want it less spicy; it does have a kick. Don’t omit the melted butter because that adds crisp to the final dish.


  • 1 ¼ cups buttermilk
  • 2 Tbsp Dijon mustard
  • 4 garlic cloves, pressed
  • 2 Tbsp salt, divided
  • 1 ½ tsp cayenne pepper, divided
  • 12 chicken pieces with skin and bones (4 breasts, 4 thighs, and 4 drumsticks)
  • 1 cup unseasoned dry breadcrumbs
  • 1/3 cup freshly grated parmesan cheese
  • ¼ cup all-purpose flour
  • 2 tsp dried thyme
  • ½ tsp paprika
  • 3 Tbsp unsalted butter, melted


Whisk buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.

Place 1 rack on each of 2 large rimmed baking sheets. Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature. Drizzle butter over chicken; bake until crisp, brown, and cooked through, about 50 minutes.