Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000207B
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00:01 Well, welcome back and we say
00:02 that a mock chicken-- Mock. 00:04 Fajitas is what we're going to be using, 00:06 not real chicken, mock. All right. 00:07 So let's look at the actual ingredients. 00:10 Okay. 00:11 Chicken Fajitas, it calls for: 00:45 Okay. Okay. 00:46 This is a good one, Curtis. It is good, it's good so-- 00:48 All of them are good. 00:49 I am going to start off by just heating up, 00:51 getting the oil ready to go about boil. 00:57 All right. 00:58 Now you are making the mock chicken stew. 01:00 Now there are different brands in the market. 01:05 So whatever your preference 01:06 as far as that-- 01:07 You know, when I first started-- 01:08 when I first started with that, I was doing chicken patties 01:11 and then the chicken strips are not a new item out 01:13 there on the marketplace and these are once again vegan. 01:16 They are mock chicken strips as you can see 01:19 they look just like strips of chicken. 01:20 You don't have to go to the health food store. 01:23 Now these are also available at your major food store chain. 01:26 Regular grocery store. That's right, that's right. 01:28 And so I am going to go ahead on and put in 01:31 my oil. Okay. 01:33 There's also beef strips too, is that correct? 01:35 They have beef strips, they have chicken strips. 01:37 Yeah. Mock. 01:38 And different companies are coming out 01:39 with the different ones. 01:40 So, you know, it's just something to look at. 01:41 But, you know, if you can't find it then 01:43 if you can't find the chicken patties, you can just-- 01:45 you know what, make the chicken patties sauteed 01:48 them on both sides and then use a knife 01:51 and actually make them into strips. 01:52 Oh, okay. 01:53 So, you know, there's all kind of ways to actually 01:54 do this thing. Okay. All right. 01:56 Now, along with this we have some real goodies. 01:57 Okay. 01:58 If you'll notice that we have those onions 02:00 going on. 02:01 So we're going with onions-- 02:02 Onions going on. 02:03 And we are going to get those peppers going on. 02:04 I will tell what you can do for me. 02:06 Oh. 02:07 And that is, I like to take those peppers, 02:08 even though I have them already cut in strips, 02:09 is to cut them in half. 02:10 So I want you do that for me? 02:11 Cut those in half. 02:12 Want to go ahead and put the onions in. 02:14 These right here? Okay. 02:17 All the goodies in there. 02:21 Okay. 02:22 And the chicken is already cut in half. 02:23 Just in half and not whole, okay. 02:24 That's all, just cut them in half. 02:29 I love fajitas. There you go. 02:32 Okay. 02:33 Want to go ahead and put those right in here, 02:34 right on here too then. 02:38 Okay. 02:41 I think the camera caught that one. 02:43 Okay. 02:45 Then we just turn this down a little bit. 02:46 Let me turn this down a little bit here. 02:51 All right. And then we have-- 02:53 Onions always enhance the flavors. 02:54 Always, always, always, always. 02:55 Of whatever you are cooking. 02:56 And you know when I do the fajitas, 02:57 I don't want this stuff to get real done 02:59 because I like that texture. Okay. 03:01 When you bite into you, this is a wrap we are doing. 03:03 Instead of doing--we usually do burrito wrap, 03:06 this time we are actually doing our tortilla, 03:09 soft tortilla shells what I meant to say. 03:11 But this time we are actually doing a wrap. 03:12 So you gonna see that a little bit different. 03:13 Okay, along with that we are going to add that 03:15 banana peppers. 03:16 Banana peppers, okay. 03:17 Just put that on in there. 03:18 This is what makes it all come alive. 03:20 Then we're going to add that garlic, 03:21 put that on in there. 03:23 Garlic is going in, all right. 03:26 Oh, all right, you smell that? 03:28 Isn't that wonderful? 03:29 And you want to make sure once again, 03:31 as we've said you before in the past 03:32 is that you want to keep that garlic in as a last thing. 03:38 You don't want it to stay in a long time 03:40 because if the garlic gets burn 03:41 then of course it messes up the whole recipe. 03:44 So you want to make sure your fire is not too high 03:46 when you are doing garlic. 03:47 And now, woo, you smell that? 03:49 Oh, yeah. Just go and fan it out there. 03:50 Fan it, okay. So Josh and Teresa-- 03:53 Camera one, camera two and camera three. 03:54 Yeah, yeah, yeah. 03:56 Get them all, baby. Yeah, let's get them all. 03:57 Had a rough time out there. 03:58 Okay, just put those in. Oh, yeah, okay. 03:59 Now these are already done but go ahead, go ahead. 04:02 Put them in. Okay. 04:04 They are already cooked so it's just the matter of 04:06 just heating them up. 04:07 Look at that, isn't that pretty? 04:10 Now what I want you to do for me 04:11 is I am going to have you go ahead 04:13 and cut this, this is going to be 04:14 cut in wedges, okay. Okay. 04:16 Its eight wedges, so you are going to slice down 04:19 and then you're going to get eight from them or so. 04:20 That's two. Okay. 04:23 And that's four and could be eight. 04:32 I knew you can do it. I had to do one at a time. 04:34 I knew you can do it. I knew you can do it. 04:35 Otherwise I may have 12, I may have 16. 04:38 Okay. 04:39 Okay. Oh, that's a big one right there, honey. 04:40 Well, let's go and slice it in half anyway. 04:42 Okay. Okay. 04:44 And you get those little corners off 04:45 the edge there, honey. Little corners off. 04:48 Okay, I am going to go ahead and put in also-- 04:49 I should get the corners off. 04:50 The Italian seasoning. 04:52 This is when this really starts coming together. 04:54 And we're going to add our salt as well. 04:57 Okay. 04:59 Very attractive, very attractive, 05:01 very attractive and delicious. 05:03 Well, honey, I think you are very attractive. 05:05 Thank you. And delicious. 05:07 Okay. 05:08 Why don't you go ahead on and put in 05:10 those tomatoes in here. 05:12 Where, in the dish here? 05:13 Right here. Okay. 05:17 What's so funny? 05:19 Nothing. Did you-- do you see that, I mean-- Did I see what? 05:22 No, no, I am asking them, 05:23 did you see that how beautiful that is? 05:25 Look at that. Look at that combination. 05:26 Oh, okay. Yes. 05:27 You know, what I am saying. 05:28 Now it's colorful. Very, very pretty. 05:30 Adds some real color to it 05:31 because we eat with our eyes. 05:33 And I like it because it's a quick recipe, 05:35 you can fix it very, very fast. 05:37 It's one of those kind of like a wrap and go 05:39 which is something we gonna also be doing. 05:41 So you want to make sure you stay tune to see 05:43 that program as well but not we are going to do 05:45 something a little bit different. 05:46 We are going to actually take-- let me get this 05:48 plate right here. Okay. 05:49 And we are going to go ahead on 05:51 and start making this up. 05:53 I am going to use a knife to actually use 05:55 for my mayonnaise. 05:57 You want this? And this is not real-- 05:59 Now this is the tomato basil wrap. 06:02 Tomato basil wrap. That's right. 06:03 This is a soft wrap. It's a soft wrap and it's beautiful. 06:07 Number one, it's beautiful. 06:08 And the combination of colors 06:09 is going to be very pretty. 06:11 I am going to make one up for you right now. 06:12 Then when the show ends you will get a chance 06:14 to see it along with the salsa and the chive 06:17 and all that stuff that goes with it to make it 06:18 a wonderful meal. 06:20 Now I just take a little bit of my mayonnaise 06:23 and I actually like to-- let's just go ahead and do this. 06:27 I like to go ahead and spread it 06:28 all over the wrap. 06:29 Oh, okay. Okay. 06:31 This really makes it come alive as well. 06:36 You're working it now, baby. 06:37 And then-- Oh, yeah, it's looking good. 06:39 And then, and then, and then, then we're going to 06:42 take some of our combination. 06:44 Oh yeah. Oh yeah. 06:46 Oh yeah. Fill it up. Oh yeah. 06:48 We gonna-- I'm gonna put this all up in there. 06:50 This gonna be mine? 06:51 It can be. It can be or will it be. 06:55 We will see. We will see. 06:57 We will see. Okay. 06:59 Okay. So it's based on condition. 07:00 Yeah. Okay. 07:01 Okay, now, once we got this, you grab it like that. 07:03 What we are going to do is we're actually going to do 07:05 a fold this way and we are going to do, 07:11 and we are going to do, and we make a fold this way. 07:14 Okay. Okay. 07:16 And going on to then, just wrap it up. Oh. 07:21 Because you want to be able to go in this thing 07:23 and actually see what is going on and we are 07:29 going to turn it over. 07:32 Oh, there you go. All right. 07:34 Now, when we come back, you are going to see 07:37 what happens because I am going to break it open, 07:38 you can see all the goodies inside. 07:39 So you want to stay by. |
Revised 2014-12-17