How to make a video featuring award-winning chef Emeril Lagasse’s cooking line at JCPenney when you’re not Emeril Lagasse? I tried practicing my “BAM!”, but seeing I wasn’t quite as convincing I’ve resorted to making a musical cooking video :).
So using Emeril Lagasse’s amazing 15-piece stamped cutlery block set and 12″ non-stick skillet (provided by JCP), I made chicken fajitas.
COOKWARE DETAILS:
Emeril Hard-Enamel 12″ Skillet ($40): The Emeril hard-enamel 12″ fry pan uses a high performance nonstick interior and a durable scratch-resistant surface to create successful meals with easy cleanup. (click here to purchase)
-Great for scrambling eggs or a quick chicken sauté
-Comfortable, stay-cool silicone grip handle
-Oven-safe to 350°F
-Dishwasher-safe.
Emeril 15-pc Stamped Cutlery Block Set ($80): Emeril’s 15-piece stamped cutlery block set is sharp enough to get the job done well and fast when making his signature dishes or yours.
-Professional, stainless steel blades
-Fine crafted to create a precise cut that minimizes friction
-Full tang extends the length of the handle for strength and balance
-Each knife slot labeled with name of knife for convenience
15-piece set includes:
8″ chef knife
8″ bread knife
8″ slicer with cullens
7″ santoku knife with cullens
3½” parer
six 4½” steak knives
8″ sharpening steel
Kitchen shears
Natural wood knife block. 15½x6½x15½”H.
Stainless steel. (click here to purchase)
CHICKEN FAJITA RECIPE DETAILS: Prep: 20 min. + marinating Cook: 5 min. Yield: 6 Servings
Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
1 chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream (if desired)
DIRECTIONS
1) In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2) In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3) Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4) Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream (and tortilla chips!)
Thanks to Anika Abbasi for filming!
x
Shy
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