TFK Cooking Show

(414) 312-8104

TFK Cooking Show

295 Regency Court

Brookfield, WI  53045

©2019 by TFK Cooking Show

TF-Konnection March 2016

March 18, 2016

 

 

 

March came in like a lion and hopefully it will leave like a lamb. Either way, spring reminds us of rejuvenation, renewal and the inevitable spring cleaning projects. I invite you to make one of those spring cleaning projects a project centered on getting the most benefit from your TFK products. 

 

 

 

Throw out those old Teflon pans, those beat up, scratched up, dirty old pots and pans. Make a commitment to learn to cook with very little water and fats in your TFK cookware, ensuring you and your family get the most taste and nutrition from the foods you buy.  

We have upgraded and combined the customer only cooking classes starting in March.

 

If you haven’t been to our cooking classes, we invite you to participate in one of our upcoming TFK Cooking Classes;

 

Either Tuesday, March 8 at 6:30pm or Saturday, April 16 at 10:30am. 

 

Please call 414-312-8104 or email craigv@mytfk.com to reserve your spot.   

 

 
EGG-SELLENT EGGS
 

Fried Eggs

 

Tip: Spray pan with PAM, as eggs do not have natural oil, so the protein within will cause them to stick.  Also, note that if you like to use butter to coat your pan, you need to use low heat, as high heat will cause it to evaporate. 

Directions: Turn heat on to medium-low (Induction: 3). Crack the egg directly into the pan and cover. Once you hear the egg crackling for 20 seconds, open cover and turn egg. Cook 30 seconds longer and serve immediately. 

For Egg-sellent Eggs Remember: You may cook your eggs in a hot or cold pan. If you are frying eggs it is best to do it in a hot pan, so cook up your bacon or sausage first. The trick here is low heat, coat the pan lightly and don’t turn until done  

 

Directions: Turn heat on to medium-low (Induction: 3). Crack the egg directly into the pan and cover. Once you hear the egg crackling for 20 seconds, open cover and turn egg.

 

Cook 30 seconds longer and serve immediately. 

For Egg-sellent Eggs Remember: You may cook your eggs in a hot or cold pan. If you are frying eggs it is best to do it in a hot pan, so cook up your bacon or sausage first. The trick here is low heat, coat the pan lightly and don’t turn until done  

 

 

 

Let the madness begin! This month is our recipe contest, so get psyched to share what you know is the best. We know that each of you has a favorite recipe to cook that is worthy to share out. Please submit your recipes to

tfkwi2@mytfk.com no later than Friday, March 25th. We will announce the winners in our April Newsletter!

 

 

 

 

 

This recipe, adapted from an online recipe, was prepared at our October Cooking Class by Stephanie, a

TFK Customer turned TFK Employee. Stephanie loves preparing a variety of dishes outside of the TFK

Special, chicken cacciatore. This was one of her favorite recipes that she was eager to share with the crowds. We hope that you enjoy making it for your family for your next Mexican fiesta night!

 

 

 

CHICKEN FAJITAS

                                                                                                      Ingredients     

 

 

1 Large Chicken Breast

 ¼ tsp Cayenne Pepper

 Juice ½ Lime                     

 ¼ tsp Dried Oregano

 ½ tsp Light Olive                                                                Pinch of Salt

1 tsp Chili Powder

1 White Onion ¼ tsp Cumin 1 Red Pepper


Directions

 

 

Chicken Marinade 

Combine the spices, oregano, olive oil, lime juice and a pinch of salt in a small bowl. 

Slice the chicken into small bite sized strips and add to the bowl.

Mix well so all the chicken is covered in spice marinade. 

Refrigerate for at least an hour to marinate or overnight. 

 

Fajita Preparation 

Slice your onion very thin, wedge style, about a centimeter each in thickness. 

Julienne the red pepper into salad style strips. 

Add a little oil to a large pan over a medium heat to ‘fry’ the onions and the peppers together for a few minutes until the onions are almost soft and have a bit of color. 

Add the chicken and any of its juices out of the marinade bowl and cook on a medium heat for about 6 to 10 minutes until all the chicken is cooked and white all through. 

 

Serve still in the pan to keep the chicken and vegetables warm, with grilled tortillas and everything in small bowls, so people can help themselves. 

 

**Coronas with lime wedges or homemade margaritas recommended**

 

 

 

 

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