Chefmahruf

ngredients: 1 pound boneless, skinless chicken breasts, cut into strips 1 tablespoon olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced Lime wedges, for serving Cilantro, for serving Tortillas, warmed Toppings of your choice (such as shredded cheese, sour cream, guacamole, salsa) Instructions: In a large bowl, combine the chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat. Heat a large skillet or grill pan over medium-high heat. Add the chicken mixture and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 5 minutes. Serve the chicken and vegetables in tortillas with your favorite toppings. Here are some additional tips for making chicken fajitas: Marinate the chicken in the spices for at least 30 minutes, or up to overnight, for extra flavor. If you don't have a grill pan, you can cook the chicken and vegetables in a large skillet. Just be sure to cook them over medium-high heat so that they brown and cook evenly. Don't forget to warm the tortillas before serving. You can do this by wrapping them in a damp paper towel and microwaving them for 30 seconds. Get creative with your toppings! There are endless possibilities, so have fun with it. I hope you enjoy this recipe!

here is a recipe for apple jam: Ingredients: 4 pounds apples, peeled, cored, and chopped (about 12 cups) 5 cups sugar 1/4 cup lemon juice 1 cinnamon stick (optional) Instructions: Place a small plate in the freezer. Combine the apples, sugar, and lemon juice in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 30-45 minutes, or until the apples are soft and the jam has thickened. Remove the cinnamon stick, if using. To test for doneness, place a small amount of the jam on the cold plate. It should be slightly firm when cool. If the jam is not yet thick enough, continue to simmer for a few more minutes. Pour the jam into clean jars and seal tightly. Let the jars cool completely before storing in a cool, dark place.

2-3 pounds bone-in, skin-on chicken pieces (such as legs, thighs, or wings) 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 teaspoon salt 1/2 teaspoon black peppercorns 1 bay leaf 10 cups water Instructions: Rinse the chicken pieces in cold water and pat dry. Place the chicken, onion, carrots, celery, salt, peppercorns, and bay leaf in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 3-4 hours, skimming any foam or fat that rises to the surface. Remove the chicken from the pot and let cool slightly. Shred the chicken meat and set aside. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids. Let the broth cool completely before storing in the refrigerator or freezer.

1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 4 tablespoons butter 1/4 cup dry white wine 2 tablespoons lemon juice 1 tablespoon capers, drained 1/4 cup chopped fresh parsley Instructions: Pound the chicken cutlets to 1/4-inch thickness. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken cutlets in the flour mixture. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the white wine, lemon juice, and capers. Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until the sauce has thickened slightly. Return the chicken to the skillet and simmer for 1-2 minutes, or until heated through. Sprinkle with parsley and serve immediately.

1 loaf of crusty bread, sliced 2 tomatoes, chopped 1/4 cup olive oil 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (15-ounce) can chickpeas, drained and rinsed 1/2 cup tahini 1/4 cup olive oil 2 tablespoons lemon juice 2 cloves garlic, minced Salt and pepper to taste 12 hard-boiled eggs, peeled and halved 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon paprika Preheat oven to 350 degrees Fahrenheit. Brush bread slices with olive oil and sprinkle with basil, salt, and pepper. Bake for 10-12 minutes, or until golden brown. Combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth. Mash egg yolks together with mayonnaise, mustard, and paprika. Season with salt and pepper to taste. Spoon the filling into the egg whites and garnish with paprika. To assemble the platter, arrange the bruschetta slices on a platter. Top with the tomatoes, olive oil, and salt and pepper to taste. Serve the hummus and deviled eggs on the side.

Ingredients: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 2 tablespoons lemon zest 1 large egg 1 teaspoon vanilla extract 1 cup powdered sugar 2 tablespoons lemon juice Instructions: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon zest and egg until well combined. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle or spread the glaze over the cooled cookies. Enjoy!