Well, welcome back and we say
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that a mock chicken-- Mock.
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Fajitas is what
we're going to be using,
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not real
chicken, mock. All right.
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So let's look at
the actual ingredients.
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Okay.
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Chicken Fajitas, it calls for:
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Okay. Okay.
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This is a good one, Curtis.
It is good, it's good so--
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All of them are good.
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I am going to start
off by just heating up,
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getting the oil
ready to go about boil.
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All right.
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Now you are making
the mock chicken stew.
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Now there are
different brands in the market.
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So whatever your preference
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as far as that--
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You know, when I first started--
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when I first started with that,
I was doing chicken patties
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and then the chicken
strips are not a new item out
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there on the marketplace
and these are once again vegan.
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They are mock
chicken strips as you can see
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they look just
like strips of chicken.
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You don't have to go
to the health food store.
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Now these are also available
at your major food store chain.
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Regular grocery store.
That's right, that's right.
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And so I am going to
go ahead on and put in
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my oil. Okay.
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There's also beef
strips too, is that correct?
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They have beef strips,
they have chicken strips.
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Yeah. Mock.
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And different
companies are coming out
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with the different ones.
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So, you know, it's
just something to look at.
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But, you know, if
you can't find it then
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if you can't find the
chicken patties, you can just--
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you know what, make
the chicken patties sauteed
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them on both sides
and then use a knife
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and actually
make them into strips.
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Oh, okay.
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So, you know, there's
all kind of ways to actually
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do this thing. Okay. All right.
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Now, along with this
we have some real goodies.
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Okay.
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If you'll notice
that we have those onions
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going on.
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So we're going with onions--
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Onions going on.
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And we are going to
get those peppers going on.
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I will tell what
you can do for me.
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Oh.
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And that is, I like
to take those peppers,
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even though I have
them already cut in strips,
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is to cut them in half.
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So I want you do that for me?
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Cut those in half.
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Want to go ahead
and put the onions in.
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These right here? Okay.
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All the goodies in there.
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Okay.
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And the chicken is
already cut in half.
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Just in half
and not whole, okay.
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That's all, just
cut them in half.
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I love fajitas. There you go.
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Okay.
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Want to go ahead and
put those right in here,
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right on here too then.
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Okay.
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I think the
camera caught that one.
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Okay.
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Then we just turn
this down a little bit.
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Let me turn this
down a little bit here.
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All right. And then we have--
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Onions always
enhance the flavors.
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Always, always, always, always.
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Of whatever you are cooking.
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And you know
when I do the fajitas,
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I don't want this
stuff to get real done
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because I like
that texture. Okay.
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When you bite into you,
this is a wrap we are doing.
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Instead of doing--we
usually do burrito wrap,
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this time we are
actually doing our tortilla,
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soft tortilla
shells what I meant to say.
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But this time we are
actually doing a wrap.
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So you gonna see that
a little bit different.
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Okay, along with that
we are going to add that
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banana peppers.
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Banana peppers, okay.
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Just put that on in there.
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This is what
makes it all come alive.
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Then we're going
to add that garlic,
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put that on in there.
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Garlic is going in, all right.
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Oh, all right, you smell that?
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Isn't that wonderful?
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And you want to
make sure once again,
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as we've said you
before in the past
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is that you want to keep
that garlic in as a last thing.
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You don't want it
to stay in a long time
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because if the garlic gets burn
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then of course it
messes up the whole recipe.
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So you want to make sure
your fire is not too high
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when you are doing garlic.
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And now, woo, you smell that?
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Oh, yeah. Just go
and fan it out there.
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Fan it, okay. So
Josh and Teresa--
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Camera one, camera
two and camera three.
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Yeah, yeah, yeah.
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Get them all, baby.
Yeah, let's get them all.
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Had a rough time out there.
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Okay, just put
those in. Oh, yeah, okay.
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Now these are already
done but go ahead, go ahead.
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Put them in. Okay.
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They are already cooked
so it's just the matter of
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just heating them up.
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Look at that, isn't that pretty?
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Now what I want you to do for me
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is I am going to
have you go ahead
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and cut this,
this is going to be
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cut in wedges, okay. Okay.
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Its eight wedges, so
you are going to slice down
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and then you're going to
get eight from them or so.
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That's two. Okay.
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And that's four
and could be eight.
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I knew you can do it. I
had to do one at a time.
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I knew you can do
it. I knew you can do it.
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Otherwise I may
have 12, I may have 16.
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Okay.
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Okay. Oh, that's a big
one right there, honey.
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Well, let's go and
slice it in half anyway.
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Okay. Okay.
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And you get those
little corners off
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the edge there,
honey. Little corners off.
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Okay, I am going to go
ahead and put in also--
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I should get the corners off.
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The Italian seasoning.
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This is when this
really starts coming together.
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And we're going to
add our salt as well.
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Okay.
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Very
attractive, very attractive,
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very attractive and delicious.
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Well, honey, I think
you are very attractive.
00:05:03.60\00:05:05.74
Thank you. And delicious.
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Okay.
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Why don't you go
ahead on and put in
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those tomatoes in here.
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Where, in the dish here?
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Right here. Okay.
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What's so funny?
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Nothing. Did you-- do you see
that, I mean-- Did I see what?
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No, no, I am asking them,
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did you see that
how beautiful that is?
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Look at that. Look
at that combination.
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Oh, okay. Yes.
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You know, what I am saying.
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Now it's
colorful. Very, very pretty.
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Adds some real color to it
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because we eat with our eyes.
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And I like it
because it's a quick recipe,
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you can fix it very, very fast.
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It's one of those
kind of like a wrap and go
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which is something
we gonna also be doing.
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So you want to make
sure you stay tune to see
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that program as well
but not we are going to do
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something a
little bit different.
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We are going to
actually take-- let me get this
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plate right here. Okay.
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And we are going to go ahead on
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and start making this up.
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I am going to use a
knife to actually use
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for my mayonnaise.
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You want this?
And this is not real--
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Now this is the
tomato basil wrap.
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Tomato basil wrap. That's right.
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This is a soft wrap. It's a
soft wrap and it's beautiful.
00:06:03.56\00:06:07.54
Number one, it's beautiful.
00:06:07.57\00:06:08.72
And the combination of colors
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is going to be very pretty.
00:06:09.81\00:06:11.11
I am going to make
one up for you right now.
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Then when the show
ends you will get a chance
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to see it along with
the salsa and the chive
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and all that stuff
that goes with it to make it
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a wonderful meal.
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Now I just take a
little bit of my mayonnaise
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and I actually like to--
let's just go ahead and do this.
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I like to go ahead and spread it
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all over the wrap.
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Oh, okay. Okay.
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This really makes
it come alive as well.
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You're working it now, baby.
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And then-- Oh,
yeah, it's looking good.
00:06:37.64\00:06:39.29
And then, and then, and
then, then we're going to
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take some of our combination.
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Oh yeah. Oh yeah.
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Oh yeah. Fill it up. Oh yeah.
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We gonna-- I'm gonna
put this all up in there.
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This gonna be mine?
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It can be. It
can be or will it be.
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We will see. We will see.
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We will see. Okay.
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Okay. So it's
based on condition.
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Yeah. Okay.
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Okay, now, once we got
this, you grab it like that.
00:07:01.82\00:07:03.85
What we are going to do
is we're actually going to do
00:07:03.88\00:07:05.96
a fold this way
and we are going to do,
00:07:05.99\00:07:11.04
and we are going to do,
and we make a fold this way.
00:07:11.07\00:07:14.36
Okay. Okay.
00:07:14.39\00:07:16.03
And going on to
then, just wrap it up. Oh.
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Because you want to be
able to go in this thing
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and actually see what
is going on and we are
00:07:23.24\00:07:29.91
going to turn it over.
00:07:29.94\00:07:32.70
Oh, there you go. All right.
00:07:32.73\00:07:34.11
Now, when we come
back, you are going to see
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what happens because I
am going to break it open,
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you can see all
the goodies inside.
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So you want to stay by.
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