Category Archives: Ethnic

Pepper Steak

Pepper Steak

Pepper steak is a dish I’ve been eating since I was about eight years old. My recipe is a little different than my mothers but retains enough of the same flavor that each time I make it it brings back good childhood memories.


Pepper Steak

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 1 pound thin cut round steak sliced into thin strips 
  • 1-2 medium onion, sliced 
  • 1-2 bell peppers, seeded, deveined and sliced
  • 1/4 cup cornstarch
  • 6 Tablespoons low sodium soy sauce
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/8 to 1/4 teaspoon sriracha
  • 2 Tablespoons oil 

Cooking Directions

  1. Heat one tablespoon oil in a large skillet. Cook the onions and peppers until desired tenderness. Remove and set aside.
  2. Coat the steak with the cornstarch. Heat the remaining Tablespoon of oil in skillet. Cook beef in batches until well browned.
  3. Mix together the soy sauce, garlic, ginger, and sriracha.
  4. Add the peppers and onions back to the beef. Pour sauce over the beef and vegetables.
  5. Cook for 3-5 minutes or until the sauce has thickened.


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Salsa Verde Chicken Taquitos

salsa verde chicken taquitos

Chicken taquitos are my favorite taquitos and I added a bit of salsa verde for even more flavor. One of the best parts of this recipe is there are only three ingredients.


Salsa Verde Chicken Taquitos

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 16 corn or fajita sized flour tortillas. We prefer flour tortillas so that’s what I use
  • 2 cups shredded cooked chicken
  • 1/2 cup salsa verde. I use Herdez brand which is pretty widely available.

Cooking Directions

  1. Mix the chicken and salsa verde.
  2. Warm the tortillas until pliable.
  3. Add 1-2 Tablespoons of the chicken to a tortilla, roll and secure with a toothpick. Continue until all taquitos are made.
  4. Place on a cookie sheet in the freezer for about 30 minutes. Remove toothpicks and place taquitos in a labeled freezer bag.
  5. When ready to eat cook on a cookie sheet in a 400 degree oven or until golden and internal temperature has reached 165 degrees.
  6. Serve with extra salsa, sour cream, and/or guacamole if desired.


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Shish Tawook: Secret Recipe Club

Shish tawook- Marinated Chicken Skewers

It’s time for the Secret Recipe Club Group A reveal. This month Chef in Disguise written by Sawsan was my assigned blog. Since I have who knows how much chicken in my freezer I went in search of chicken recipes and found the recipe for Shish Tawook which are just marinated chicken skewers, The recipe calls for really simple ingredients but the end result is quite tasty.


Shish Tawook

Recipe by Micha @ Cookin’ Mimi adapted from Chef in Disguise

Ingredients

  • 2 to 3 boneless skinless chicken breasts, cubed
  • 1 Tablespoon tomato paste
  • 2 Tablespoons ketchup
  • 2  garlic cloves, minced or pressed
  • 3/4 Tablespoon mustard
  • 1 Tablespoon soy sauce
  • 1 Tablespoon dried oregano
  • 2 Tablespoons olive oil
  • 2 Tablespoons plain yogurt OR
  • 1 Tablespoon buttermilk
  • 1 teaspoon paprika
  • hefty pinch sea or kosher salt 
  • 1/4 teaspoon black pepper

Cooking Directions

  1. Combine all ingredients except for chicken in a bowl. Place chicken in a zip top bag. Pour marinade over chicken and refrigerate for several hours.
  2. Place chicken cubes on metal or wooden skewers that have been soaked for at least 30 minutes. Grill over medium high heat or bake at 425 degrees for 10-15 minutes or until chicken reaches 165 degrees.

Be sure to check out the rest of the recipes by clicking on the button below:

 


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Carnitas Tortas #SundaySupper

Carnitas Tortas- A Mexican Sandwich for Global Street Food #SundaySupper

This week’s #SundaySupper is all about Global Street Food and I decided to go with a Mexican inspired sandwich. Slow cooker carnitas and refried beans on a bolillo roll are topped with cheese, lettuce and tomato for a delicious Mexican spin on a pulled pork sandwich.


Carnitas Tortas

Recipe by Micha @ Cookin’ Mimi Carnitas adapted from Good Cheap Eats and Melissa d’Arabian

Ingredients

For the carnitas:
  • 3-5 pound Boston Butt/pork shoulder roast. Mine was a 5 pound bone in roast
  • 1 Tablespoon oil
  • 2 teaspoons dried oregano
  • To taste salt
  • To taste black pepper
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 to 1 jalapeño, seeded, ribs removed, and diced
  • 1/4 cup water

For the sandwiches:

  • 2 cups carnitas
  • 1 cup refried beans
  • 4 deli slices of Cheddar or Pepper Jack cheese
  • 1 cup shredded lettuce
  • 8 slices tomato

Cooking Directions

For the carnitas:

  1. Place the pork roast in the liner of a 4 to 6 quart slow cooker. Combine the oil and oregano and rub over the roast. Sprinkle with salt and pepper. Add the garlic, onions, and jalapeño on top of the roast. Pour water in the slow cooker.
  2. Cover and cook on low for 8 to 10 hours or on high for 5-6 or until tender. Cool slightly and shred. Moisten with some of the cooking juices.

To assemble the sandwiches:

  1. Heat the refried beans.
  2. Cut open the bolillo rolls and remove part of the inside of the bread on the bottom. Spread each roll with 1/4 cup of the beans, top with 1/2 cup of the carnitas, a slice of cheese, lettuce and tomato.

Cookin' Mimi--Carnitas Tortas. Mexican Style Pulled Pork Sandwiches

Sunday Supper Movement 

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

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Arroz con Tomate

arroz con tomate

This is the second Mexican rice dish I have on the blog. The other Mexican rice is more like the kind in a box that uses diced tomatoes. This one uses tomato sauce and has diced onion and bell pepper in addition to the rice.

This would be delicious served with vegetable quesadillas and refried beans for a meatless meal.



Arroz con Tomate

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 1 green bell pepper, chopped
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup white rice
  • 8 ounces tomato sauce
  • 2 cups chicken broth
  • 2 Tablespoons oil

Cooking Directions

  1. Heat the oil in a sauce pan with a tight fitting lid.
  2. Cook the bell pepper, onion, and garlic for four to five minutes.
  3. Add the rice and cook for another five minutes, stirring frequently, until rice is translucent.
  4. Add the tomato sauce and chicken broth. Bring to a boil, cover and reduce heat.
  5. Simmer for 15-20 minutes or until rice is cooked and the liquid is absorbed.



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