Category Archives: Poultry

Chicken Fajita Melts #WeekdaySupper

Chicken Fajita Melts for #WeekdaySupper

I love sandwiches and wraps for a quick supper and chicken fajitas are one of my all time favorites so I combined the two into one recipe. I used homemade skillet soft wrap bread but you could use your favorite store bought wrap or flatbread. Even those little sandwich thins would work great in this recipe.

These would be excellent served with ranch roasted potatoes or taco potato wedges and a salad.


Chicken Fajita Melts

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 2 small boneless skinless chicken breasts
  • 1-2 bell peppers, seeded and sliced
  • 1 large onion, sliced
  • 1 Tablespoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons oil
  • 1 cup shredded Monterey Jack cheese

Cooking Directions

  1. In a small bowl, whisk together the seasonings. Slice the chicken into thin strips.
  2. In a large skillet, heat 1 Tablespoon oil over medium high heat. Add chicken and sprinkle with the seasoning mix. Cook for about 5 minutes or until cooked through. Remove and set aside.
  3. Add the remaining Tablespoon of oil to the pan and sauté the onions and peppers until just tender.  That should take around 10 minutes depending on how soft you want them.
  4. Add the chicken and any juices back to the pan and sprinkle with cheese. Cover, remove from heat and set aside for 5 minutes or until the cheese has melted and chicken has warmed through.
  5. Serve on wrap or flatbread.

Sunday Supper Movement

Monday – Adriana’s Best Recipes – Turkey Picadillo
Tuesday – Alida’s Kitchen – Tortellini Primavera
Wednesday – That Skinny Chick Can Bake – Chicken Bulgoge
Thursday – Cookin’ Mimi – Chicken Fajita Melts
Friday – Shockingly Delicious – Tuna Tomato Cucumber End-of-Summer Salad

 

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Chicken, Spinach and Gnocchi Soup #SundaySupper

Cookin' Mimi-Chicken Spinach and Gnocchi Soup

This week’s SundaySupper theme is Fall Foods. The flavors of fall are one of my favorite parts of the season. I love pumpkin and apple desserts and I am soup crazy. Nothing says comfort like a big pot of soup bubbling away and this chicken, spinach and gnocchi soup is one of my all time favorites.

It’s not very hard to make and the flavor is out of this world. I used homemade gnocchi but feel free to use dried if you have neither the time nor inclination to make it yourself.


Chicken, Spinach, and Gnocchi Soup

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 2 medium boneless skinless chicken breasts
  • 2-3 carrots, diced or shredded
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 8 cups chicken broth
  • 10-16 ounces frozen chopped spinach

Cooking Directions

  1. In a large soup pot heat oil, over medium heat, for 3 minutes. Add the carrots, onion, and garlic, and cook for about ten minutes or until onion has softened and the vegetables are fragrant.
  2. Add the chicken broth to the pot and bring to a boil. Add chicken breasts, reduce heat to a simmer and cook for about 20 minutes or until chicken is tender. Remove chicken from pot and set aside to cool.
  3. Cook the gnocchi in salted boiling water until the gnocchi floats. Drain and set aside.
  4. Add the spinach to the chicken broth and cook for about ten minutes.
  5. Shred the chicken and add back to the pot along with the gnocchi. Cook until the chicken and gnocchi have warmed through.
  6. Season to taste with salt and pepper.

Sunday Supper Movement 

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

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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Chicken Bacon Ranch Quesadillas #SundaySupper

Chicken Bacon Ranch Quesadillas

This week’s #SundaySupper theme is Tailgating Foods and is hosted by Lane at Supper for a Steal. I was excited to see this week’s theme because I am a huge college football fan. I’ve never been tailgating because my favorite team is about a three hour drive from where I live.

I decided to combine two of my current favorites into one meal. I absolutely adore chicken, bacon, and Ranch dressing together and quesadillas are one of my all time favorite foods.


Chicken Bacon Ranch Quesadillas

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 4 Burrito sized tortillas
  • 2 cups cooked shredded chicken
  • 4 slices cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup Ranch dressing

Cooking Directions

  1. Spray a large skillet with cooking spray. Heat over medium heat.
  2. Place a tortilla in the skillet and sprinkle 1/2 cup chicken, 1/4 of the bacon, and 1/4 cup of cheese on one half of the tortilla. Fold the empty side over the filling and cook for 3-5 minutes per side or until filling is hot and the tortilla is crispy and golden.
  3. Carefully open quesadilla and drizzle with 2 Tablespoons of Ranch dressing. Close and cut into wedges.
  4. Repeat 3 times. Serve hot.

Sunday Supper Movement Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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