CHINESE FIVE SPICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I regularly mix up my own spice blends, such as this Chinese five spice recipe. I make Indian and Mexican spice blends, too. But my favorite is this one, thanks to its strong anise flavor. It's so convenient to make from pantry staples I have on hand. —Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 1g protein.
HOW TO MAKE THE BEST FAJITAS - INSPIRED TASTE
Fajitas cook quickly, so taking a bit of time to season steak, chicken, or shrimp with our simple fajita seasoning is a good idea. Use our recipe as a guide; you can make all three proteins or choose one. Use 2 ½ pounds of protein for six people. Even though it is only the two of us, we still make the whole batch. The leftovers are fabulous.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield Serves 6 when served with sides
Number Of Ingredients 22
Steps:
- Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
- Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set the steak and shrimp aside while you cook the chicken.
- Heat 2 teaspoons of the oil in a wide skillet (with a lid, or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
- Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
- Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
- Pour any liquid left in the pan out and use a paper towel to wipe the bottom of the skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later.)
- Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135 degrees F. Transfer steak to the plate with chicken and cover loosely with aluminum foil.
- Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
- When the peppers and onions are ready, pile them up on one side of the pan. Place the shrimp into the pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to a plate.
- To finish, turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer or stock, and cook for 1 minute. Take the pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, and shrimp on the peppers and onions. Finish with a generous squeeze of lime.
- Serve the fajitas family style with more lime on the side as well as your favorite side dishes.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 314, FatContent 11.1g, SaturatedFatContent 2.8g, CholesterolContent 161.3mg, SodiumContent 764.3mg, CarbohydrateContent 10.2g, FiberContent 2.7g, SugarContent 4.9g, ProteinContent 42.4g
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