Chicken Fajitas

Ingredients:

• 2 boneless chicken breasts,
• 50 ml olive oil
• 2 tbsp lime juice
• 5 cloves garlic, minced
• 1 piece of onion, sliced
• 1 tsp salt 
• 1/2 tsp pepper powder
• 3 large red chili,
• 1 paprika, sliced
• 6 pieces of tortilla

Tomato salsa sauce:

• 8 fresh plum tomatoes
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 piece of onion, chopped
• 3 cloves garlic, minced
• 1 tsp chicken broth powder
• 50 ml water
• 2 tbsp grape vinegar
• 1 tsp salt
• 1/2 tsp pepper powder
• 1 tbsp tomato paste

Polish: yoghurt and mashed/sliced avocado

Cooking Method:

• Rub chicken with olive oil, lime juice, onions, and garlic, let stand for 30 minutes, set aside.
• Tomato Sauce fresh tomato salsa: dip in hot water for a while, then put in ice water and remove the seeds, then cut into cubes, set aside. Heat the skillet, stir in cumin until fragrant smell. Stir in olive oil, Saute onions and garlic until fragrant, add chicken broth powder, pepper, salt, and water, tomato paste, tomato chunks, and use low heat. Cook until thickened.
• Heat the olive oil, put the chicken together with the broth water, add salt and pepper powder, Cook until done. Stir in red chili, paprika, Cook briefly, lift.
• Presentation: put a tortilla that has been heated in a bowl, lightly polish with yoghurt, then arrange avocado and chicken. Then rolls, serve tomato salsa sauce.

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Fry Bread

Ingredients:

• 2 1/4 cup flour
• 3/4 cup warm water (or a little less)
• 3 Tablespoons solid vegetable shortening
• 1 tea spoon salt
• 2 tea spoons baking powder
• cooking oil for frying

Cooking Method:

• Mix flour, baking powder and salt. 
• Cut in 1 table spoons of shortening. 
• Melt and cool remaining 2 Tablespoons of shortening and set aside. 
• Add enough water to flour, mixture until dough can be handled easily.
• Knead on a lightly floured board until smooth (30 seconds),adding enough flour to forming dough. 
• Form dough into smooth 2-inch balls. 
• Brush each ball with cooled shortening and let stand 45 minutes. 
• On a floured surface, with the heel of your hand, flatten each ball out into a round circle with diameter is 6 inches.
• In a deep skillet or deep fryer, heat fat to 360 degrees. 
• Put dough into deep fat.and dough will up to surface. 
• Cook until the colour of dough is a light brown (45-60 seconds). 
• Turn and cook other side (45-60 seconds).
• Remove from cooking oil immediately and drain on tissue paper. 

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Cioppino

Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. 

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams,shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in awine sauce, and served with toasted bread, either local sourdough or French bread.  

Ingredients:

• 5 large cloves garlic, minced
• 2 medium onions, chopped
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 4 tablespoons coconut oil
• 2 green bell pepper, deseeded and chopped
• 2 tablespoons tomato paste
• 1 28-oz can fire roasted tomatoes, crushed
• 1 cup chicken broth
• ½ pound crab meat
• 1 pound red snapper, cut into 1" pieces
• 30 shrimp, shelled and de-veined
• 1 pound sea scallop
• 3 tablespoons chopped parsley
• 3 tablespoons chopped basil

Cooking Method:

• In a large pan over medium heat, sauté the onions, garlic, red pepper flakes, oregano, bay leaf, salt, and pepper in coconut oil, stirring often, until onions are transparent, about 6–7 minutes.
• Add the bell peppers and tomato paste, stir for 1 minute. 
• Boil until it reduces to about half, about 5–6 minutes. 
• Add tomatoes, clam juice, chicken broth, and simmer covered for 30 minutes. 
• Season with salt and pepper.
• Add crab, snapper, shrimp, scallop, salt, and pepper. 
• Cover and simmer until cooked through, about 5–7 minutes. 
• Discard bay leaf, then stir in parsley and basil. 
• Serve immediately.

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