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Pampered Chef: Chicken Fajitas DCB - Add Oil?

  1. smilesarepriceless

    smilesarepriceless Advanced Member Gold Member

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    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!
     
  2. janezapchef

    janezapchef Veteran Member Gold Member

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    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!
     
    May 8, 2009
    #2
  3. babywings76

    babywings76 Legend Member Gold Member

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    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.
     
    May 8, 2009
    #3
  4. meganmcg

    meganmcg Member

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    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.
     
    May 8, 2009
    #4
  5. meea

    meea

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    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!:)
     
    May 8, 2009
    #4
  6. pcsharon1

    pcsharon1 Veteran Member Gold Member

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    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.
     
    May 8, 2009
    #5
  7. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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    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
     
  8. janezapchef

    janezapchef Veteran Member Gold Member

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    Love the lime idea! Can't wait to try that!
     
    May 9, 2009
    #7
  9. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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

    Attached Files:

    May 9, 2009
    #8
  10. ChefPaulaB

    ChefPaulaB Veteran Member

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    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!
     
    Jun 16, 2009
    #9
  11. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    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.
     
    Jun 16, 2009
    #10
  12. beckyjsmith

    beckyjsmith Member

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    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.
     
    Jun 16, 2009
    #11
  13. TrishPCMommy

    TrishPCMommy Member Gold Member

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    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...
     
    Jun 16, 2009
    #12
  14. ChefPaulaB

    ChefPaulaB Veteran Member

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    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 $$$....
     
    Jun 16, 2009
    #13
  15. pvt35115

    pvt35115 Novice Member

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    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.
     
    Jun 16, 2009
    #14
  16. ChefPaulaB

    ChefPaulaB Veteran Member

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    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!
     
    Jun 16, 2009
    #15
  17. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    It's a variation of the Raspberry Fizz - the recipe is in a recent Season's Best...just can't remember which one.:blushing:
     
    Jun 16, 2009
    #16
  18. cookin to the top

    cookin to the top Member Gold Member

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    Slap Your Mama Margaritas? How funny! Recipe please??
     
  19. ChefPaulaB

    ChefPaulaB Veteran Member

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    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!
     
    Jun 16, 2009
    #18
  20. 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!
     
    Jun 16, 2009
    #19
  21. I should have put I us the UM with the V blade. Sorry
     
    Jun 16, 2009
    #20
  22. 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!
     
  23. cochef

    cochef Veteran Member Gold Member

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    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 :)
     
    Jun 16, 2009
    #22
  24. lauriedip

    lauriedip Member

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    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?
     
    Jun 19, 2009
    #23
  25. Melissa78

    Melissa78 Veteran Member Gold Member

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    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.
     
    Jul 15, 2009
    #24
  26. LeslieSGI

    LeslieSGI Member Gold Member

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    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. ​
     
    Jul 15, 2009
    #25
  27. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Do you have the Chipotle Rub? I use that usually.
     
    Jul 15, 2009
    #26
  28. Melissa78

    Melissa78 Veteran Member Gold Member

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    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
     
    Jul 15, 2009
    #27
  29. Melissa78

    Melissa78 Veteran Member Gold Member

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    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?
     
    Jul 15, 2009
    #28
  30. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    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!:eek:

    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.
     
    Jul 15, 2009
    #29
  31. Melissa78

    Melissa78 Veteran Member Gold Member

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    so if sprinkling - a light sprinkle? Using the whole packet last night the chicken and veggies were very heavily covered.
     
    Jul 15, 2009
    #30
  32. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Yes - a light sprinkle. I wouldn't use as much as you did last night. Usually, when I use a packet mix like that, I only use half.
     
    Jul 15, 2009
    #31
  33. Melissa78

    Melissa78 Veteran Member Gold Member

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    Ha! That could be why I didn't care so much for the taste. Well if my bag has Chipotle in it, which I think it does, I will go with your suggestion and go for a light sprinkle on the veggies and then again on the chicken. Keep my fingers crossed and hope for the best! I'm not one for spicy so I've been leery of the Chipotle.

    What do you normally serve with yours? I picked up Sour Cream and Cheese...forgot Salsa. Can pick that up before the show. Anything else? Do people use the salsa? (I don't eat it so I can't go by me).
     
    Jul 15, 2009
    #32
  34. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I usually have the guests make the salad chopper salsa as part of the show. But I would definitely have salsa of some kind for fajitas.
    I also squeeze 1/2 of a lime over the chicken before putting it in the micro - that gives it a great pop of flavor w/o being spicy.
     
    Jul 15, 2009
    #33
  35. I do things a little differently ( learned this from my Director)

    I spray the DCB with oil from Kitchen spritzer and then brush oil on each breast with the basting brush. Sprinkle with a bit of Chipotle rub.

    I then cut a pepper and an onion into quarters and throw into baker.

    Microwave it for about 14 minutes - turned once if in a smaller microwave.

    While it is cooking, I can demo the utility knife by cutting the fixings (green onion, tomato, etc)

    Take DCB out and then chop everything with SALAD CHOPPER. It's a GREAT way to get guests trying the products as they want to see how the chopper actually cuts the chicken! Cuts your cutting time in half!
     
    Jul 15, 2009
    #34
  36. Melissa78

    Melissa78 Veteran Member Gold Member

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    Thanks ladies! I plan on using UM for onion/peppers, sprinkle Chipotle, lay chicken tenders across top, sprinkle with chipotle, squeeze half of lime over it. Cut up with Choppers when done. Serve sour cream, cheese & salsa on the side and then do the pineapple salsa (without jalapenos) and have the Lime Tostitos to go with the dip.

    Hope it all works out! I'm straying from my first recipe (3 cheese garden pizza) for the first time so I'm stepping out of my box. Hoping to get more interest in the DCB as the pork isn't getting the results I was hoping for. We will see!
     
    Jul 15, 2009
    #35
  37. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I never had any interest doing the pork either - but the 30 Minute Chicken has been a goldmine! Just did it again this week, and sold 2 DCB outright, booked a show because of it, and the show is at $630 right now!

    The fajita show is a GREAT show using a more interactive format - let people slice w/ the knives, and use the salad chopper, etc....FUN show!
     
    Jul 15, 2009
    #36
  38. Melissa78

    Melissa78 Veteran Member Gold Member

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    I only have the Utility Knife from my kit...what do you have them do as the interactive part? Also, I used the Salad Choppers last nite for the first time...what do you use as your talking point about them? The only interactive things I have done is letting guests use the UM and the garlic press and I've stopped with the garlic press b/c it seems like no one can do it easily and then the guests think its too hard to squeeze. (it works fine for me but maybe I have a different grip on it).
     
    Jul 15, 2009
    #37
  39. PamperedSD

    PamperedSD Member

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    Wow what great tips from everyone! I have made the fajitas at home and loved them! I have my first show coming up - after reading this great thread I think I'm going to make those with the Pass-Around-Salsa or pinapple salsa. Its a party with mostly people from work so I was thinking about making a trifle dessert at home and bringing it with me. Any suggestions? I only have the mini kit but I'm going to ask my recruiter if I can borrow her triffle dish - I can't wait to buy one.
     
    Jul 27, 2009
    #38
  40. pcsharon1

    pcsharon1 Veteran Member Gold Member

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    So I have started using the Meat Tenderizor to flatten the chicken breasts so they will cook more evenly. I now sell at least 2 at every show I do the fajitas at and this is a product that I had NEVER sold before.
     
    Jul 27, 2009
    #39
  41. cindylpal

    cindylpal Member Gold Member

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    I just had the guests 1/4 the peppers and onions with the Santoko ...then after the chicken was done, we used the Salad Chopper! Beautiful color...chop the size you want & enjoy!
     
    Jul 28, 2009
    #40
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