Spicy Southwestern Skillet Omelette Recipe with Hot Sauce
For a flavorful and filling breakfast, we’re going to the Southwest for some inspiration! This recipe spices up the traditional omelette with ingredients like peppers, black beans, onions, and of course, Craic Sauce. Serves three people or two that are ready for a big breakfast!
INGREDIENTS
8 eggs
2 tablespoons olive oil
⅓ cup chopped yellow onion
⅔ cup Mexican blend cheese
⅓ cup black beans
¼ cup chopped green pepper
¼ cup tablespoons chopped red pepper
⅓ cup diced tomato
3 medium bunches of cilantro
1 avocado
1 tablespoon 40 Shades of Green Chilli Sauce
1 tablespoon Mill City Red
Salt and pepper
INSTRUCTIONS
Beat the eggs in a medium bowl until frothy, and add a quick pour of 40 Shades of Green Chilli and a pinch of salt and pepper. Set aside and preheat oven to 400 F
Chop and prepare all peppers, onions, tomatoes, cilantro and other ingredients.
Set a small non-stick oven ready or cast iron skillet over medium-high heat. Add olive oil, allow to get hot - then add onions and peppers. Sauté 3 to 5 minutes until onions and peppers are soft and begin to brown.
Add eggs and use a spatula to stir eggs into vegetable mixture to evenly distribute ingredients, cooking for about 2-3 minutes or until eggs are set. Sprinkle evenly with tomatoes, black beans, cilantro and cheese.
Transfer skillet to oven and cook for 10 minutes or until eggs are set and cheese is melted.
Remove from the oven and cut the omelette into wedges.
For more recipes and hot sauce visit craicsauce.com
Spicy Southwest Salad
Recipe here:
This spicy southwest salad is what dreams are made of! With an easy spicy ranch dressing and avocado, it'll be your new go-to salad at home! Southwest avocado chicken salad is fresh and perfect for summer! Grilled chicken atop a bed of lettuce, veggies, avocado, tortilla strips, and smothered in spicy ranch dressing, you'll be eating this southwest salad all summer long!
Sub Style Paneer Tikka Sandwich | Eggless Mayonnaise, Chipotle Southwest | Chef Sanjyot Keer
Full Written Recipe for Sub style paneer tikka sandwich - Mayo three ways
Points to remember:
• To make the perfect consistency of the mayonnaise it is necessary to maintain the temperature while the emulsification process.
• You can use a mixer grinder or even an electric whisk to make mayonnaise, but you need to keep this in mind that there is a speed difference, which eventually makes the difference in the time & final product.
• The way of addition of oil varies, depending on the equipment used, you can pour oil in thin stream when you are using an electric whisk and if you're using a mixer grinder you can add oil at once but in batches.
• Add very little ice if you're using mixer grinder, as the mixer will tend to increase in temperature while the emulsification process, and excess heat will curdle the mayonnaise, it’s advisable to keep the temperature low.
• Use a neutral flavour oil for the best mayo flavour.
Veg eggless mayonnaise
Ingredients:
• Chilled milk - 1 cup
• Chilled oil - 2 cups
• Sugar - 2 tbsp
• Salt - 2 tsp
• Ice cubes - 1-2 nos.
• Vinegar 1.5 tbsp
Method:
• Add chilled milk and 1 batch of chilled oil along with ice cubes, sugar & salt, switch on the mixer grinder and pulse it briefly until it comes together.
• Switch off the mixer & open the lid and add vinegar, add another batch of oil and grind again until it starts to thicken, switch off the mixer and add the last batch of oil and grind again until it becomes thick and creamy in texture.
• I've totally used 2 cups of oil in three batches to ensure the best mayonnaise texture.
• Your veg eggless mayonnaise is ready, store it in a well sterilized dry jar & refrigerate it, stays good for couple of weeks.
Southwest chipotle mayonnaise:
Ingredients:
• Veg eggless mayonnaise ½ cup
• Red chilli sauce - 1 tbsp
• Ketchup - 1 tbsp
• Vinegar - 1/2 tsp
• Garlic powder - 1 tsp
• Sugar - 2 tsp
• Kashmiri red chilli powder - 1 tbsp
• Oregano - 1 tsp
Method:
• Add all the ingredients in a mixing bowl, and mix well, your southwest chipotle mayonnaise is ready, refrigerate it, stays good for couple of weeks. Use accordingly.
Mint mayonnaise
Ingredients:
• Veg eggless mayonnaise ½ cup
For mint chutney
• Pudina (mint leaves) a handful
• Adrak (ginger) - 1/2 inch
• Hari mirchi (green chillies) - 1 no
• Lehsun (garlic) - 2-3 cloves
• Kala namak (black salt) - 1/4 tsp
• Amchur (dry mango) powder - 1/2 tsp
• Ice cubes - 1 no
Method
• Add all the ingredients of the mint chutney in a mixer grinder, grind to make chutney, further add, mayonnaise and pulse it briefly, your mint mayonnaise is ready! Refrigerate it, stays good for couple of weeks. Use accordingly.
Paneer tikka
Ingredients:
• Oil - 1 tbsp
• Kashmiri lal mirch (red chilli) powder - 1 tbsp
• Haldi (turmeric) powder - 1/4 tsp
• Garam masala - 1 tsp
• Jeera (cumin) powder - 1 tsp
• Kala namak (black salt) - 1/2 tsp
• Amchur powder - 1 tsp
• Kasuri methi1 - 1 tsp
• A pinch of salt
• Ginger garlic chilli paste - 1 tsp
• Tangi hui dahi (hung curd) - 1/4 cup
• Paneer - 200 gm (diced)
• Oil - 2 tbsp
Method:
• In a mixing bowl, add all the powdered spices along with the ginger garlic paste, hung curd and mix well, add the paneer dices and mix with light hands to coat well.
• Set a wok on high heat, add oil and add the marinated paneer, stir and cook well on high heat for 3-4 minutes.
• Your quick paneer tikka is ready, keep aside to be used later as a filling for sandwich.
Assembly:
Ingredients:
• Footlong bread loaf
• Lettuce
• Capsicum
• Onions
• Tomatoes
• Cucumber
• Black olives
• Pickled jalapenos
• Salt
• Black pepper powder
• Paneer tikka
• Classic veg mayonnaise
• Southwest chipotle sauce
• Mint mayo
Method:
• Slice the bread loaf in two halves keeping the end intact, add all the topping and other filling of the sandwich one by one, you can tweak the addition of the fillings as per your preference.
• Your paneer tikka sub style sandwich is ready, serve immediately. You can also toast the bread if you wish to.
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