DCB Chicken Fajitas: Add Oil for Extra Flavor?

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Discussion Overview

This thread centers around variations of the DCB Chicken Fajitas recipe, with participants sharing their personal experiences and preferences regarding ingredients and cooking techniques. The discussion also touches on the use of specific tools and methods for preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using a mandoline to slice peppers and adding garlic, but does not use oil, believing it is unnecessary.
  • Another participant shares their experience of using lime juice over the chicken and not adding oil, stating that the natural juices from the ingredients are sufficient.
  • Several users mention using various seasonings, often without measuring, and express a preference for not using oil in their recipes.
  • One participant describes an interactive show where they use garlic-infused oil, but others note that they have never found it necessary to add oil.
  • Another participant discusses their method of using the Ultimate Mandoline for slicing peppers and onions, seeking clarification on the technique.
  • Some participants express excitement about using tools like the apple wedger and citrus press to enhance the cooking experience.

Areas of Agreement / Disagreement

Views differ on the necessity of adding oil to the recipe, with some participants stating it is not needed while others incorporate it into their variations. There is no clear consensus on the best method for slicing peppers using the Ultimate Mandoline.

Contextual Notes

Participants share their experiences in the context of cooking demonstrations and personal cooking practices, highlighting the use of various Pampered Chef tools.

Who May Find This Useful

Consultants looking for ideas on how to prepare DCB Chicken Fajitas and those interested in sharing interactive cooking techniques may find this discussion beneficial.

smilesarepriceless
smilesarepriceless
Gold Member
Messages
547
Ok, I am at a different location and can't access word documents, or my files at home...and I'm just wanting to get the scoop on the recipe that works for the most!

DCB Chicken Fajitas

Onion - Apple Wedger
2 Peppers ( 2 different colors makes it prettier) - SLices w/ Forged Cutlery
Bottom layer DCB
Add 1 TB of RUB of choice - Southwestern ---or Chipolte
Layer of Chicken Strips
Add 1 TB of RUB of choice - Southwestern ---or Chipolte

QUESTION 1 - Do you do ANYTHING DIFFERENT THAN above and have great success with your recipe variation?
QUESTION 2 - Does anyone add 1-2 tsp of olive oil on top of chicken before adding more rub?

Very excited about doing this at a show tonight!
 
I do this recipe at 75% of my shows. However, I do a few changes. I use the mandoline first of all to slice the peppers, but that's no biggie. They do go on the bottom, but I press at least 2 cloves of garlic over that. Add the spice (I like the sw). Chicken tenderloins, add spice. I don't measure the spice, just sprinkle till it looks good. I do not add the oil. It really DOESN'T need it at all! Also, I found this out quite by accident this week. I always worry about thawing my tenderloins before the show, but this week I made it for my family and used them frozen. It was so much juicier even than usual, and that juice could easily be used as a start for tortilla soup!
 
I do the onions and peppers on the bottom, then sprinkle with either SW or Chipotle--I don't measure, just a noticeable sprinkled layer (1 tbsp seems to be a lot and a pain to measure when I want it to just be fast). Then I put on chicken breasts (I have so far only used breasts and don't slice them up before hand.) Then I use the citrus press and squeeze 1/2 a lime over the chicken and then grind some salt and then sprinkle more of the seasonings on top. Cover and bake 15 minutes. Sometimes I will stop it midway and see if the chicken breasts need to switch places with each other so they cook evenly. But I always use the pocket thermometer when it's done to be sure it's cooked through.--Oh, and I don't use oil at all. It's not needed. Nothing sticks to the DCB with this recipe, if anything just use the kitchen spritzer for a tiny spray of oil. But it's fine w/o it.
 
I add 1/2 of a lime as well, kicks up the flavor! There is typically enough 'juices' from the veggies and the chicken, have never used additional oil.
 
I have done this as interactive shows and it's a huge hit! :thumbup:
We slice onions w/ Ultimate Mandoline, slice peppers with Forged Cutlery, sprinkle on chipotle rub and splash some garlic-infused canola oil on veg's. I slice up chicken into strips and lay on top. I again sprinkle with seasoning and garlic-infused oil and a little salt. Sqeeze a lime on top and 13-15 min in micro.

As that is cooking we make the salsa. I use all the tools I can on the salsa! Then when fajitas are done I chop up with Salad Chopper.
I will then shred cheese with Ultimate Mandoline when everyone is fixing a plate..

One lady dropped her jaw when I said it would be cooked in the DCB in the micro....needless to say she had TWO plates full and booked a show!:)
 
I love this recipe and can't wait to use the apple wedger for the onion. I put cheese in the rotary grater and let people grate their own on their plate. I also put the sour cream in the decorator. I use the citrus press for the lime and I am going to start using the meat tenderizer to flatten out the chicken breasts so they cook evenly - it hasn't been a problem but it shows another tool. Oh, and I salt and pepper it with the grinder set no matter which of the seasonings I use.
 
pcsharon1 said:
I love this recipe and can't wait to use the apple wedger for the onion. I put cheese in the rotary grater and let people grate their own on their plate. I also put the sour cream in the decorator. I use the citrus press for the lime and I am going to start using the meat tenderizer to flatten out the chicken breasts so they cook evenly - it hasn't been a problem but it shows another tool. Oh, and I salt and pepper it with the grinder set no matter which of the seasonings I use.
Click to expand...

Ok....way to come up with uses for our products! Now I need to add the EAD for the sour cream - genius by the way....and the apple wedger for the onions.....our PC products are so Fab! :sing: So many uses, so little space, and not enough time to show them off! :p
 
Love the lime idea! Can't wait to try that!
 
Here is how I've been doing the fajitas for over a year now...it's still a very popular interactive show!
 

Attachments

ChefBeckyD said:
Here is how I've been doing the fajitas for over a year now...it's still a very popular interactive show!
Click to expand...

Becky or anyone else that can answer this...
In the recipe it says to slice the peppers with the UM or knives... I just can't figure out how to put the peppers in the UM to get them to slice right... what am I missing? And remember, I need details, :confused: I can be a little slow at times... so tell from the minute you pick up the pepper what you do.... thanks!
 
ChefPaulaB said:
Becky or anyone else that can answer this...
In the recipe it says to slice the peppers with the UM or knives... I just can't figure out how to put the peppers in the UM to get them to slice right... what am I missing? And remember, I need details, :confused: I can be a little slow at times... so tell from the minute you pick up the pepper what you do.... thanks!
Click to expand...

In order to do it in the UM, it has to be a small pepper. Cut the stem out, and core the seeds. I've used a paring knife to core, and then the Core and More to scrape out the seeds. It works best to cut the pepper in half (so you have 2 circles, not two wedges) and put one circle in the holder at a time. Use the V-blade to slice it.

With that being said, I usually use a couple knives for mine, and let other people slice up the peppers. :chef: I usually wedge an onion with the apple wedger, and then show another onion using the UM.
 
Oh all of these are great. I use the wedger for the onion and add lime with the citrus press, use my FC to slice the peppers and SW seasoning.
I also use SW seasoning. I can't wait to try chipotle though!
I use the RG for the cheese and SA pieces to add things like tomatoes, salsa, sour cream, etc..
and of course the salad choppers to chop them all up once cooked.
 
My director demoed making a cut from the stem to the bottom, then cutting around the stem to remove both stem and seeds. She then rolls the pepper up (like a wrap) and it fits into the UM...
 
Hmmm, I guess that I'm going to have to practice these and decide which way I want to cut the peppers.... with the onion and the UM, which way do you cut the onion before you put it into the holder? In half, in quarters, with the circle or against it? (does that make sense? not really)... I like the idea of rolling the pepper, in theory, I'll have to see how it works for me at home first though... although, I have to say that sometimes (for me anyway) it's fun to try new things at a show, I always tell them that I've never tried it before, so lets see how it works and then when it works they can really see how easy it is because they know that I haven't practiced it to make it look easy, and I usually get really excited when it works and that's kind of contagious too... thanks for all of the tips ladies, I think that I'll be doing these at my next 2 shows (Thursday and Tues) if I can convince my sister to let me do these instead of the ones on the grill... I told her that we can do the fajitas in the DCB and grill some shrimp or pineapple on the grill... isn't there something in one of these threads about grilling pineapple slices in the grill basket on the grill? She really wants to showcase the grilling basket but I think the DCB is better $$$....
 
I make this recipe all the time and I add the garlic and lime juice, I use both the southwestern and chipotle then I mix in a little salsa with the veggies and a little more over the chicken..this really kicks up the flavor. I also make the lemon-lime fizz while this is in the mircowave and use the mandoline on the limes.
 
pvt35115 said:
I make this recipe all the time and I add the garlic and lime juice, I use both the southwestern and chipotle then I mix in a little salsa with the veggies and a little more over the chicken..this really kicks up the flavor. I also make the lemon-lime fizz while this is in the mircowave and use the mandoline on the limes.
Click to expand...

Mmmm, I like kicked up!!! Have never made the Lemon-lime fizz but I know that both of my hosts want the Slap Your Mama Margaritas... so that's what we'll be making at these shows, but would like to hear more about the lemon-lime fizz... for future reference!
 
ChefPaulaB said:
Mmmm, I like kicked up!!! Have never made the Lemon-lime fizz but I know that both of my hosts want the Slap Your Mama Margaritas... so that's what we'll be making at these shows, but would like to hear more about the lemon-lime fizz... for future reference!
Click to expand...

It's a variation of the Raspberry Fizz - the recipe is in a recent Season's Best...just can't remember which one.:blushing:
 
Slap Your Mama Margaritas? How funny! Recipe please??
 
cookin to the top said:
Slap Your Mama Margaritas? How funny! Recipe please??
Click to expand...

1 can frozen Limeade
2 cans 7up or Sprite (we always use diet 7up or Sprite Free, tastes better and less calories)
1 cup Tequila (any brand you prefer)
1 bottle Corona (no substitution)

Put it all in the Quick Stir Pitcher and mix and enjoy!!!

I usually get a 2L of the pop and just fill the can from the limeade twice. And I sometimes run a wedge of lime over the glass that I'm pouring into and dip it into margarita salt and then sqeeze the lime into the glass and then pour the margarita over it (with ice). If you think ahead it's also good to put your tequila in the freezer and make sure your pop and beer is really cold, makes it really good! These are so addicting, everyone that I serve them too loves them and wants the recipe and always requests when they come over! We don't like margaritas any other way now!
 
ChefPaulaB said:
Hmmm, I guess that I'm going to have to practice these and decide which way I want to cut the peppers.... with the onion and the UM, which way do you cut the onion before you put it into the holder? In half, in quarters, with the circle or against it? (does that make sense? not really)... I like the idea of rolling the pepper, in theory, I'll have to see how it works for me at home first though... although, I have to say that sometimes (for me anyway) it's fun to try new things at a show, I always tell them that I've never tried it before, so lets see how it works and then when it works they can really see how easy it is because they know that I haven't practiced it to make it look easy, and I usually get really excited when it works and that's kind of contagious too... thanks for all of the tips ladies, I think that I'll be doing these at my next 2 shows (Thursday and Tues) if I can convince my sister to let me do these instead of the ones on the grill... I told her that we can do the fajitas in the DCB and grill some shrimp or pineapple on the grill... isn't there something in one of these threads about grilling pineapple slices in the grill basket on the grill? She really wants to showcase the grilling basket but I think the DCB is better $$$....
Click to expand...

For me i cut the bell pepper's in half (from stem to bottom) then take out the seeds and steam and cut those in half (from stem to bottom) again. Then you can put 2 pieces in on there side kind of "spooning" eachother. (sorry don't know how else to explain it :blushing:) they fit great in there and it works wonderful!!!!! For the onion i cut off the ends and then cut it in half from cut end to the other cut end. Then it fits just fine in there. For the chicken i always cut up the chicken breast into strips before i put it in. I rub it in the chipotle rub so it gets ALL over it. I love these things and i'm going to have to try the lime in there with it. It sounds yummy!!!! I hope this helps!
 
I should have put I us the UM with the V blade. Sorry
 
cooknmama said:
Then you can put 2 pieces in on there side kind of "spooning" each other. (sorry don't know how else to explain it :blushing:) they fit great in there and it works wonderful!!!!!
Click to expand...

Meanwhile, the onions are singing "Boom Chicka WOW WOW!" Sorry, I couldn't resist! :D On a more serious note, thank you so much for the description. That helps me out tremendously. I normally don't even both with the UM because I have a hard time working the thing. I am going to try the "spooning method" to see if it works for me.

Thanks!
 
TrishPCMommy said:
My director demoed making a cut from the stem to the bottom, then cutting around the stem to remove both stem and seeds. She then rolls the pepper up (like a wrap) and it fits into the UM...
Click to expand...

Not to hijack, but that is why I wish they would change the shape of the UM food holder. Either make it round or square so more things can fit. Not too many things, besides potatoes, grow in that oval shape :)
 
i love this recipe, even the guides are impressed with how moist the chicken is but several times it get very watery or runny, not sure why?
 
I made these last night (fajitas). I forgot to order the SW seasoning so I picked up a packet of Fajita seasoning at the store. Not sure what I thought of the flavor b/c I have never used the seasoning before... Has anyone else? Would taco seasoning be better or is this my taste issues (trust me I have lots).

I plan on doing the recipe tonite at my show with the Pineapple salsa (all for the first time at a show) so I'm hoping to have something people like and not tank my sales with a dud recipe (by using the packet as a substitute).

Any input would be greatly appreciated.
 
IMHO, I would use the taco seasoning that has 50% (?) less sodium. Probably you should not use the whole envelope. Somewhere I have a recipe for making your own taco seasoning from individual spices; it is much better than what comes in the envelope.

Another idea, you could substitute the Mexican Seasoning made by Spice Hunter. I have done that at my Mom's house when I didn't bring the Southwest Seasoning.​
 
Melissa78 said:
I made these last night (fajitas). I forgot to order the SW seasoning so I picked up a packet of Fajita seasoning at the store. Not sure what I thought of the flavor b/c I have never used the seasoning before... Has anyone else? Would taco seasoning be better or is this my taste issues (trust me I have lots).

I plan on doing the recipe tonite at my show with the Pineapple salsa (all for the first time at a show) so I'm hoping to have something people like and not tank my sales with a dud recipe (by using the packet as a substitute).

Any input would be greatly appreciated.
Click to expand...

Do you have the Chipotle Rub? I use that usually.
 
I do have it - and I think I have it packed in my bag...how much do you use? I'm not a good one for eye balling spices b/c I rarely use them and my luck I'll make it so spicy no one will want it. hehe :D
 
I wasn't a huge fan of the Fajita mix last nite and I did use the whole envelope (read above about my inability to ration spices). Perhaps it was too much?
 
Melissa78 said:
I do have it - and I think I have it packed in my bag...how much do you use? I'm not a good one for eye balling spices b/c I rarely use them and my luck I'll make it so spicy no one will want it. hehe :D
Click to expand...

That's a toughie - because I always eyeball spices. I always telling people I'd probably sell more measuring spoons if I actually used them!:o

I would guess about 2 teaspoons over the veggies, and then another teaspoon over the chicken...if it doesn't look like enough, you can always shake on a little more.
 
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