Description Some like it messy, some not so much. Delicious hot sauces and juices runningbetween ones fingers while eating a tortilla filled with even the best Fajitas, is notevery ones fist of food. That is why I replaced the tortilla with a tasty Ring of Rice,so that even the clumsiest Connoisseur can enjoy a delicious finger food feast.I just do everything my own way. Sometimes, regardless of authenticity, but as in allcases, I always strive for significant improvement, without insulting an ethnicity orculture from whom the dish originates. It's called Chef Roland's Recipe. This most delicious dish combines Chicken with Beef. Sliced into bite sized meatstrips of Chicken Breast and lean Beef (top round) it is being infused with the flavorsof fresh red- and green Peppers, Onions, Garlic, Jalapeños and fresh Tomatoes,each sliced and diced into its desired shape, meeting my own Fajita standards. A cast iron pan (not mandatory) on a medium low flame with a thin film of Avocado Oilprovides for the proper environment for the composition of this most delicious,mouthwatering, hot Tex-Mex delight. First, the Beef, brought to a sizzle and thendeglazed with a fine dry Red-wine. Well spiced and covered under a mountain of goodness, the juices of a maze ofhealthy veggies, which we prepped earlier, have now time to slowly seep throughthe layers of vegetables before they fuse with the meat below, turning it into one ofthe most tasty Fajita feast you can ever imagine. There is no obligation for any one to enjoy this version of Fajitas with rice, you can serve it on a slice of fresh bread or serve it over a bed of colorful freshly tossed Salad, or toast up a nice hot, crunchy hard Taco shell and tease your friends, make them hungry, while they watch you eat. Mise en Place: First, prepare all ingredients, pans, and other tools before you start cooking! Slice your veggies, onions, red- and green -peppers into 3 inch (x 1/4 inch)strips and then dice or chop your garlic and your Jalapeño (fine), before you slice yourmeat. Now cut your beef (separate from your chicken) into 3 inch (x 3/4 inch) strips,ready to go on a plate. Then dry off your chicken breast with a clean kitchen cloth orhousehold paper, before slicing it in the same manner, but keep them on a separateplate from the beef. (I am superstitious when it comes to raw chicken meat;from my own experience). Get the spices ready: Beside Chef Roland's Spice Blend, Delicious Noise, a little extraRed Hot Chili, Regular Chili, fresh Thyme, Rosemary, fresh Cilantro (if available spring& fall), and Fajita Spice. Get the condiments ready: Dijon Mustard, Sour Cream, Hot Salsa and ChipotleCholula Hot Sauce (if available). Other essentials: Red Wine and Beer! These are the members of the Orchestra, getting ready to fuse with each other to oneof the most harmonious but wild Fajita Staccatos echoing throughout your house forat least another week or two, smell and all.

Original Recipe for Zuppa Toscana

Contrary to popular belief, Spaghetti Carbonara is a relatively young creation and even more astonishingly, was first prepared by young US-Soldiers, who were operating in Italy (west of Rome in the Abruzzo Mountains) before and during world war II and who at times had to make use of what foods were available in the area.

Cream of Garlic is truly the ultimate exaggeration of even the most flavorful piece of meat imaginable. Is it a juicy New York Strip Steak from the Grill, is it your slow braised Sunday Pork-roast or a tenderly oven-baked Chicken Breast, a small table spoon of this delicious Garlic delight on the side, will tremendously enhance your culinary experience. It can also be used on- or served with any Salad or cold vegetable dish such as Asparagus, Artichokes or Cauliflower etc. Or think of it as a vegetable dip with Carrots, Celery Sticks and Broccoli or any other fresh raw vegetable in season.