Remember how I mentioned I got a second dinner out of the pork I cooked for Slow Cooker Salsa Verde Pork Tostadas that included brown rice and vegetables? Well, these Sautéed Cilantro Lime Vegetables are the veggies that landed onto that dinner plate.

This vegetable medley of zucchini, yellow squash and red onion is the perfect side dish for so many meals from simple oven baked black bean and cheese quesadillas to Mexican baked pasta (both go-to dinners in my house). One of my favorite ways to cook veggies is by sautéing them over medium high heat with a tiny bit of oil and finishing them off with a squeeze of lemon or lime and fresh herbs.

Super quick and easy – not to mention, healthy and delicious. This is how to get your family to eat their vegetables!

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The post Cilantro Lime Vegetables appeared first on Aggie's Kitchen.

(Disclosure: This post is sponsored by McCormick via The Motherhood, I received compensation for recipe development and my time. My recipe was created using McCormick spices, which you would already find in my kitchen.)

Taco night is finally becoming a go-to dinner option in my household. My husband and I have always loved tacos of every kind, but my kids have been a little hit or miss over the years. I think it’s safe to say that each of us is happily on board with taco night as of now – and since Mexican food, especially the taco, is some of the easiest to prepare this mama is oh so happy.
As a matter of fact, my kids just recently proclaimed we should have taco night weekly – I am all over it!

Fish tacos are some of my favorite to prepare, especially during grilling season. I love taking a simple white fish and seasoning it up just right with a few spices and fresh lime juice. When McCormick asked me to participate in their Taco Night Fiesta I knew right away that with the beautiful warm weather we were having I had to make fish tacos. For these fish tacos I wanted to try out a new-to-me spice that was sent to me by McCormick, dried diced jalapeno peppers. I was so intrigued when I saw this spice in their collection and I couldn’t wait to try it out. What I love about it is the mild jalapeno flavor it adds, without much of the heat (or fuss) of dealing with fresh jalapenos. It’s a nice way to infuse a little jalapeno flavor into a dish easily and conveniently.

I paired up the dried jalapeno with some ground cumin, salt, pepper and oil to marinate over the fish before putting on the grill. Using my fingers, I ground up the dried jalapeno so that it would work into the marinade a little easier, but you could always use a the back of a wooden spoon or a mortar and pestle to grind up too.

McCormick challenged me to come up with a 5-ingredient recipe for their fiesta so I kept the base of these fish tacos simple with this flavorful marinade using their spices as well as white corn tortillas and a very important and substantial squeeze of lime to finish them off. The lime truly brightened up the flavors that were cooked up on the fish. I love adding a squeeze of citrus after fish or seafood is cooked as opposed to including it in the marinade so that the acid doesn’t interfere in the pre-cooking process (hello ceviche) and so that the citrus flavor is fresh, lingering and very obvious. Citrus and fish should always be the best of friends in my opinion.

The fish and the tortilla are definitely essential to the taco making business. No question about that. But…my favorite part of tacos is always the toppings!

And lots of them!! I stuck with a green theme to keep these fish tacos fresh and light (and for a little fun!). Our toppings included shredded green cabbage (you can always use lettuce!), lime, avocado, and of course lots of fresh cilantro. My kids are loving Greek yogurt on everything these days so I had to include that too.

My family loved these Grilled Green Fish Tacos, my daughter probably the most. She couldn’t keep her hands off the fish, and pretty much finished it all off taco-less.

Needless to say, this perfectly seasoned grilled fish would be great on its own maybe paired up with some Fresh Corn Salad or Cilantro Rice for a completely different dinner. (I truly love successful family dinners like this one!)

But for now, enjoy these fish tacos instead.

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The post Grilled Fish Tacos appeared first on Aggie's Kitchen.

Whenever anyone asks me what my favorite kitchen tool or gadget is, my reply is always a sharp knife. A sharp knife is essential to any kitchen as far as I’m concerned, and after experiencing an injury to my hand last year because of a not-so-great encounter with a dull knife and an onion, I now know first-hand how important it is to make sure your knives are good and sharp before you use them.

(more…)

The post Summer Ceviche appeared first on Aggie's Kitchen.

If you follow me on Facebook then you may remember me teasing you with some seriously delicious food that we were cooking up while in Montana with Bush’s Beans a couple of weeks ago. We spent an entire day cooking alongside chefs Jeffrey Saad and Connie Gutterson, learning new techniques and experimenting with new flavors, of course beans being the star ingredient.

(Photo Credit: Crackle Photograpy)

One of the recipes that I couldn’t get enough of is this Cumin Chicken with Black Bean Stuffing. No disrespect to the chicken, but I could seriously eat a huge bowl of this ‘stuffing’ on its own for dinner and be a happy camper. It is so good. It’s filled with all my favorite things…roasted peppers, spices, tortillas and black beans…a bowl full of goodness that gets even better after a squeeze of lime.

(Photo Credit: Crackle Photograpy)

The chicken is prepared so incredibly simple and delicious that I made it for my family within a few days of me getting home from my trip. I used boneless, skinless chicken thighs and threw them on the grill and my husband and kids seriously inhaled it and asked for more. The chicken is seasoned very simply with salt and pepper and a little oil before grilled, then brushed with a brilliant 2-ingredient mixture of sweet agave syrup (or honey) and toasted cumin seeds. If you have never used whole cumin seeds before, this is the recipe to experiment with. You quickly toast them up in a dry skillet then add them to the agave (or honey) and voila…you have yourself something delicious.

(Photo Credit: Crackle Photograpy)

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Cumin Chicken with Black Bean Stuffing and a Bush’s Beans Giveaway for you

• Author: Aggie's Kitchen
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Chicken
• Method: Grill

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Ingredients

For Chicken:

• 5 pounds whole chicken
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 teaspoons canola oil
• 1 tablespoon cumin seed (note: toast seeds in warm skillet first until fragrant for additional flavor!)
• 3 tablespoons agave syrup or honey

For Stuffing:

• 1 each green pasilla chile*
• 1 each jalapeño pepper*
• 4 each corn tortillas (6 inch)
• 1 can (15 ounces) BUSH’S^® Black Beans or BUSH’S^® Reduced Sodium Black Beans, drained and rinsed
• ¼ cup chicken stock
• ¼ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ¼  cup fresh cilantro, chopped
• 6 wedges lime

Additional Supplies:

• Aluminum foil
• Grill pan

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Instructions

1. Clean out inside of chicken, rinse chicken inside and out with cold water. Pat dry with paper towel and cut chicken into pieces.
2. Season chicken pieces with salt and pepper and lightly cover with oil. Mix cumin seeds with agave syrup and set aside.
3. Set one side of clean, well-oiled grill to medium high heat and the other side to medium low heat. When grill is hot, using tongs, place chicken skin side down on hot side of grill until there are nice grill marks (about 5 minutes). Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3-5 minutes for breast meat; 12 minutes for bone in leg/thigh meat).
4. In the last two minutes of cooking, brush cumin seeds and agave syrup on both sides of chicken and cook each side for one minute. Chicken is done when internal temperature reaches 160 degrees F.
5. Remove chicken from grill and let rest at least 10 minutes before serving.

For Stuffing:

1. Using metal tongs blacken chile and jalapeño peppers on the grill for 3 minutes per side. Place chile and jalapeño in small bowl, cover with foil tightly. Let sit for 10 minutes. Once cool, wipe skin off (do not rinse under water). Discard stems. Discard seeds (unless you want it spicier). Chop chile and jalapeño into ½-inch pieces. Set aside.
2. Using metal tongs, place tortillas on the grill for 30 seconds on each side or until slightly charred. Chop tortillas into ¾-inch strips.
3. Pour black beans in medium-sized grill-safe pan. Add chile, jalapeño, tortillas, chicken stock, paprika and ¼ teaspoon salt. Place the pan directly on the grill and heat just until mixture comes to a boil. Remove pan from heat and set aside to cool briefly.
4. Serve chicken with a side of black bean stuffing and garnish with cilantro and lime wedges.

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Notes

*Substitution: Use ½ cup canned roasted chiles in place of green pasilla chile and jalapeño pepper.

Note: this recipe was written for cooking on the grill, but of course a grill pan and skillet on the stove top will work just as well!

Recipe created for BUSH’S® Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.

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Bush’s Beans wants to share a little bean love with all of my wonderful readers by offering this giveaway. I know the cold months are coming and most of you probably won’t be able to grill outdoors so this awesome Staub Grill Pan might help out with that, don’t ya think? Good luck!

Giveaway:

Staub Grill Pan
Apron
Silpat
Bean Strainer
Recipes (made at the event)
Spices
Coupons for free cans of Bush’s Beans

Starts today, Wednesday, November 2 and ends Wednesday, November 9 at 12 noon (EST)

(Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application – winner will be notified by email and have 48 hours to claim prize or another winner will be selected.)

To enter into the giveaway:

Leave a comment on this post telling me your favorite way to cook with beans.

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each comment will count as an entry)

1.  “Like” Bush’s Beans on Facebook.

2. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

3. Follow @BushsBeans on Twitter

3. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

4.  Share about giveaway on Twitter: “I want to win a grill pan from @aggieskitchen and @bushsbeans http://tinyurl.com/6y9glcu!

5. Share about giveaway on Facebook with link to this post.

6. Subscribe to Aggie’s Kitchen RSS feed.

My friend Cheryl is also hosting this same giveaway…head over to Tidy Mom for more chances to win!

(and of course…I’m required to tell you…)

Disclaimer: Bush’s Beans paid for my trip to Montana but all opinions on this blog are and always will be my own.

The post Cumin Chicken with Black Bean Stuffing and a Bush’s Beans Giveaway for you appeared first on Aggie's Kitchen.

I’m not sure about you, but I subscribe to quite a few cooking magazines. One of my favorites is Everyday with Rachael Ray. I can always count on finding at least a handful or two of quick recipes to whip up during my hectic work week. I found this recipe in the August issue and knew I had to make it. Best of all I had all of the ingredients in my home.

The post {Guest Post with Katie’s Cucina} Ziti and Zucchini with Lime & Herbs appeared first on Aggie's Kitchen.

Not only was this salad totally amazing, but let’s just say I was able to clean out most of my produce drawer with it too.  I love it when that happens!

I mentioned on Facebook the other day that I had a piece of frozen mahi defrosting in my fridge..and didn’t know what to do with it.  The suggestions came pouring in.  A few people mentioned fish tacos and that sounded great to me…however to be honest, I was really trying to keep it on the lighter side, and avoiding any unnecessary carbs (good or not…I had had my share already that day).  So why not turn fish tacos into an actual taco-less salad instead, right?

This is my favorite kind of evening meal…how can you not feel great after eating this.  So many flavors, textures and levels of heat from the fish and veggies…it was perfect.  The homemade dressing totally sealed the deal too.  Can’t wait to make this again.

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Blackened Fish Taco Salad with Cilantro Lime Vinaigrette

• Author: Aggie's Kitchen
• Category: Fish
• Method: Stovetop

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Ingredients

• any firm white fish (mahi, tilapia, grouper)
• Chef Prudhomme’s Blackened Redfish Magic seasoning
• romaine, torn
• tomatoes, chopped
• red onion, sliced or chopped
• jalapeno, sliced
• avocado, chopped
• corn

Cilantro Lime Dressing

• 1/4 cup of lime juice and white vinegar combined (1–2 limes, juiced plus white vinegar)
• 1/2 –3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
• 1 garlic clove
• 1 tablespoon of honey
• 1 bunch of cilantro
• salt and pepper to taste

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Instructions

1. Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing

1. Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission

Now, I almost forgot to mention the winner of my last giveaway from Scarlet Threads…it was Miss Candace from Candace’s Calling…congrats girl!

Like I promised I have another great Scarlet Threads apron to give away to a lucky reader…it’s the Anna…it’s funky and retro and I just love it.

Leave a comment on this post to enter.  Each comment on this post will count as an entry.  And like last time you can earn additional entries by:

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info).

(Giveaway is open to US residents only…sorry!)

Giveaway ends Friday, September 10 at 10pm EST.   Winner will be chosen randomly by Random.org.  Good luck! 🙂

The post Blackened Fish Taco Salad with Cilantro Lime Vinaigrette appeared first on Aggie's Kitchen.

I’ve been hooked on this corn salad lately.  It goes so well as a side or topping to any of your favorite Mexican or even barbecue dishes and it’s fairly simple to put together.  It’s basically a copycat recipe of Chipotle’s corn salsa but I like to bulk up on the extra veggies and add crumbled queso fresco (which I get at Costco but have seen at Publix too, queso blanco is also a good sub).  I’m a huge fan of cilantro and lime so I add a ton of it, and as you can see in the photo I’m a little lazy about chopping the cilantro… I usually just roughly tear it and add it and the cheese to the salad right before I serving.

Great for a potluck summer barbecue…or to add to your Cinco de Mayo menu!  Enjoy!

Fresh (or frozen) Corn Salad

Ingredients:

• 6 ears of fresh corn (or about 3 cups of frozen corn kernels)
• 2-3 poblanos, roasted and chopped (see directions)
• 1 medium red onion, chopped
• 2 jalapeños, chopped
• handful of cilantro, roughly chopped or torn
• queso fresco, crumbled
• juice from 1-2 limes
• salt and black pepper, to taste

Directions:

1. Roast poblanos on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.
2. Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first, then throw onto hot grill for a few minutes to char skin.
3. Combine corn, chopped roasted poblanos, chopped onion and jalapeños into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.

Recipe adapted from The Secret Recipe Blog

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The post Fresh (or frozen) Corn Salad appeared first on Aggie's Kitchen.

I didn’t feel the need to use as much butter as noted in the recipe. But other than that I pretty much followed it exactly. I served the shrimp with some Maryland Style Crab Cakes and a simple salad of thinly sliced cucumber, celery and red onion dressed in vinegar and chopped cilantro.

(For a classic Maryland Style Crab Cake recipe, click here.)

Green Lightning Shrimp

Ingredients:

• 2-1/2 pounds jumbo shrimp
• 1 bunch cilantro, rinsed, stemmed, and coarsely chopped (about 1 cup)
• 4 to 8 jalapeno peppers, seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
• 1 bunch scallions, both white and green parts, trimmed and coarsely chopped
• 5 cloves garlic (3 cloves coarsely chopped, 2 cloves minced)
• 1-1/2 teaspoons coarse salt (kosher or sea)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lime juice
• 8 tablespoons (1 stick) salted butter
• Lime wedges, for serving

Directions:

About 12 long (10- to12-inch) metal or bamboo skewers

1. Rinse the shrimp under cold running water and then drain and blot them dry with paper towels. Peel and devein the shrimp. Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a nonreactive baking dish.

2. Set aside 3 tablespoons of the cilantro for the garlic cilantro butter. Place the remaining cilantro, the jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste. Pour this marinade over the shrimp and let them marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.

3. Melt the butter in a saucepan over medium heat. Add the minced garlic and the 3 tablespoons of reserved cilantro and cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes. Keep the garlic cilantro butter warm until ready to use.

4. Set up the grill for direct grilling and preheat to high.

5. When ready to cook, brush and oil the grill grate. Drain the marinade from the shrimp kebabs and discard the marinade. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side, basting with the garlic cilantro butter. When done, the shrimp will turn pinkish white and feel firm to the touch. Transfer the grilled shrimp to a platter or plates, pour any of the remaining butter sauce over them, and serve with the lime wedges.

Recipe from Barbeque University

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I wish you all a healthy and happy 2009!!

The post Starting the new year off right… Green Lightning Shrimp appeared first on Aggie's Kitchen.

Aaah…home sweet home. We are back from our family vacation to the Smoky Mountains in Gatlinburg, TN. It was absolutely beautiful up there. The scenery was stunning and the air felt good. Good, but COLD! Our thin blood survived the freezing temperatures and we had a great time exploring an area of the country we have never been before.

(My sister, brother and I at the top of the Smoky Mountain National Park…)

We took the trip with my immediate family – my sister, her husband and her little one, my brother, and my mom. My dad wasn’t able to make it because he had to stay back and run the family restaurant.

(Goofballs in action…)

(A couple of Floridians really excited about snow…)

(My son Sammy’s first time in the snow…)

(All bundled up ready to go…)

We got back to Florida the night before Thanksgiving. We celebrated a nice Thanksgiving at my parent’s house with a ton of good food and wine…we were stuffed, it was fun, but we were really ready to get back home to Orlando.

So here we are home again…refreshed and ready to get back into a routine. I know most of you spend the day after Thanksgiving shopping with the crowds, but my day after Thanksgiving tradition is hitting the gym. After being on vacation for a week, I really really needed a good workout….and some good healthy food. I knew before I left that I would be making Ina’s Mexican Chicken Soup when we got back…the recipe sounded wonderful with all the chicken and veggies…and it was just what we needed Friday night.

This month’s Barefoot Blogger recipe was chosen by Judy from Judy’s Gross Eats. I can’t thank her enough for choosing such a delicious Barefoot Contessa soup for all of us to try!

Ina’s Mexican Chicken Soup

Ingredients:

• 4 split (2 whole) chicken breasts, bone in, skin on (I used shredded chicken from a Rotisserie I picked up at the grocery store)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock, preferably homemade (Swanson's low sodium chicken broth works for me!)
• 1 (28-ounce) can whole tomatoes in puree, crushed (I crushed them with my hands, but I'm thinking that diced tomatoes would work here too)
• 2 to 4 jalapeno peppers, seeded and minced (my grocery store was out of jalapenos so I substituted a milder Anaheim pepper)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 6 (6-inch) fresh white corn tortillas (I substituted whole wheat tortillas, and only used 2)

Directions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
3. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

 

Tip: Make your own healthier tortilla "chips" by slicing a whole wheat tortilla into strips, spray them with non stick spray, then crisping them up in a hot non stick skillet.

 

Recipe from Ina Garten, Barefoot Contessa at Home

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The post Home Sweet Home…and Ina’s Mexican Chicken Soup appeared first on Aggie's Kitchen.

Does anyone out there have an iPhone? We have been bitten by the Apple bug and are slowly but surely letting Apple take over our lives. I personally don’t have an iPhone, my husband does (but I love my new iMac!). And although I was hesitant to accept the craze at first, I do have to admit that it’s pretty cool. It’s very cool actually. If I worked in the “real world” and could justify getting a fancy phone, I’m pretty sure the iPhone would be my best friend.

Anyway, the point of this plug for all things Apple is this…my husband was all excited about this new application he got on his phone, it’s called Big Oven and he claimed that whenever we don’t know what to make for dinner he could just plug in the ingredients we have on hand and this magical little thing on his phone will find us a meal to make (can his magical friend send someone over to cook it too?). My dear man was so excited about it I decided to humor him and give it a shot last night when I was really not inspired by anything I was seeing in the fridge.

Well, it worked.

Based on a few leftovers and staples found in the kitchen, I was drawn to this recipe and came up with my own version of it.

And it was good. Thank you little iPhone, you saved dinner.

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Spicy Southwest Chicken Wraps

• Author: Aggie's Kitchen
• Category: Chicken
• Method: Oven

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Ingredients

• 1 cup salsa (I used medium, but use mild for less heat)
• 1 – 1 1/2 cups shredded Chili Rubbed Roasted Chicken Breasts (recipe below)
• 1/2 can black beans, rinsed and drained
• 1/2 cup red onion, chopped small
• 1 cup cooked corn
• 1/4 cup chopped pickled jalapenos
• salt and pepper to taste
• shredded lettuce
• shredded pepper jack cheese (or cheese of choice)
• flour tortillas or wraps (I used whole wheat)

Chili Rubbed Roasted Chicken Breasts
(perfect for any of your favorite Mexican dishes!)

• 1 1/2 – 2 lbs boneless skinless chicken breasts
• 1 TB chili powder
• 1 TB pasilla chili powder (if you can’t find this, substitute with any chili powder)
• 1 TB garlic
• 1 TB cumin
• 1 TB smoked paprika
• salt and pepper

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Instructions

1. In large bowl, stir together all ingredients except tortillas.
2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortillas toward opposite edge.
3. I served this as a cold sandwich, but if you prefer to heat it up, just omit the lettuce and heat in the microwave for 1-2 minutes.

Chili Rubbed Roasted Chicken Breasts

1. Heat oven to 400 degrees.
2. In small bowl, combine all ingredients. Run spices over chicken. Place chicken on a foil lined cookie sheet and into oven. Roast for approximately 20-25 minutes or until done (depends on thickness of chicken).

The post Spicy Southwest Chicken Wraps appeared first on Aggie's Kitchen.