Tag Archives: garlic

Copy-Cat Chipotle Burrito Bowls! (With quick chips)

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These were AMAZING!!! I will most likely be repeating this recipe in my kitchen again!! Oh man, they were GOOD!

Ingredients: 

1 large chicken breast, “butterflied” (cut in half, and layed out flat)
2 TB of adobo sauce from a can of Chipotle peppers in adobo sauce
1/2 tsp. garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 TB olive oil

this is for 1 chicken breast, if you cook more, to make food for more than 3-4 people, double or triple the recipe. My recipe fed 4 people.

Combine the seasonings and sauce together with a spoon, and spread over both sides of the chicken breast. Put into a bowl and cover with plastic wrap and let sit for 1 hour “marinating”. You can marinate it for as little as 15 minutes, or overnight if you wish. After 

While the chicken is marinating, get the rice going.

After the chicken is done marinating, place on grill, or like me… use your trusty cast iron grill pan! Grill for 7-8 minutes per side, and cut a slice in the thickest part to make sure it’s cooked through and not translucent. Then, cut into 2 inch chunks for on the burrito bowl. ENJOY!

Build a Bowl ingredients: 

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Cilantro Lime Copy-cat rice: http://www.instructables.com/id/Easy-Chipotle-Cilantro-Lime-Rice-Copycat/step2/Chop-squeeze-mix-and-enjoy/

This recipe for rice that I found on this blog… PERFECT!!

1 cup rice
juice from 1/2 lime plus zest
1/2 TB olive oil (just a drizzle)
salt and pepper seasoning to taste
1/4 cup chopped FRESH cilantro

I cook my rice in a rice cooker. Take the 1 cup of Jasmine Rice, and place into a mesh colander. Wash the rice until it runs clean. Then, put into the rice cooker, and cover with water, just over the top, until if you put your finger to rest on top of the rice, the water will come just to the first “knuckle” on your pointer finger. Then, press cook and forget it! After the rice is done, you take out, fluff, and add the cilantro, lime juice and zest, add a bit of oil and salt and pepper. AMAZING!

Guacamole recipe is listed here: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

Peppers & Onions: I just sliced up 1/4 of a yellow onion, and half of a red bell pepper, and sauteed in a tiny bit of olive oil until soft.

Scallion: I just sliced up 1 green onion.

Corn: The corn is just a bag of steamed frozen corn. You could also slice leftover grilled corn off of the cob… I imagine that would be AWESOME!

Lettuce: The lettuce is just romaine lettuce cut up.

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CHIPS:

I just took 4 flour tortillas, cut into 6 pieces each, sprayed the cookie sheet w/coconut oil cooking spray, and then the other side of the tortilla w/the cooking spray. Then, I sprinkled fine sea salt onto the one side of the chip. Bake at 350 degrees for 15 minutes. Voila!

 

 

Easy Salmon Steaks

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ok, time for some honesty here. I LOVE to cook, and I feel like most of the time, I’m pretty good at it. But, like most people, I have weaknesses. Fish is one of those weaknesses. I recently learned how to properly cook white-fish (aka: tilapia, dover sole, etc).  Salmon, is a whole other ball game. Seriously. There are so many different thicknesses of  steaks, and cuts etc… so when it comes to cook time, it’s so hard to judge. You also have to time it JUST RIGHT, to take it out of the oven where it’s SLIGHTLY undercooked, and then let it rest in the juices to get just right… and not over cooked.

Tonight… I slightly over cooked it. This recipe is REALLY good… if it wasn’t over cooked. Seriously… I’m working on it! Don’t feel bad if you fail the first time!

Oh, and the dill? Just for the pretty picture… not used in the recipe at all!

original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=322103
Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 4

 

Ingredients

1/4 raw organic honey
2-3 TB toasted sesame oil
2-3 TB Seasoned Rice wine vinager 
1 tsp minced garlic
12 ounces fresh or thawed salmon
Combine the first 4 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. Make sure to pull the salmon out BEFORE you see the milky-white substance seeping out! That means it’s over cooked. Right when it’s starting to flake, and let it sit in the marinade for 5 minutes. Double check it’s “done-ness” and enjoy!

Grown-ups Mac&Cheese

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Myversionmac&cheese

I’m going to call this MY version of grown-ups mac&cheese. Because truly, this is what I would pick over baked Mac&Cheese, or anything similar. This is my comfort food. YUM!

original recipe credit: http://www.lifeasastrawberry.com/parmesan-spinach-orzo/

(Anything that I Change or Add, I will put afterwards with a parenthesis or an asterisk *)

  • 2 and 1/2 cups whole wheat orzo (*I used high-fiber orzo)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 green onions, chopped (* I used a sweet onion)
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 2 tsp. flour
  • 1 cup milk (I used skim!) (I used unsweetened coconut milk)
  • 2/3 cups spinach, chopped
  • 1/2 cup parmesan cheese, shredded, plus extra for garnish

I then cooked 2 pieces of pre-cooked Trader Joe’s uncured bacon in the microwave until extra crispy, and set it aside. (approximately 40 seconds)

Take 4-6 frozen Trader Joe’s boneless chicken tenderloins and put into skillet w/2-3 turns of extra virgin olive oil. (They do not need to be thawed). Put salt&pepper, garlic powder and a little bit of Mrs. Dash to each side of the tenderloin, and simmer on medium to low heat for 10-15 minutes, or until firm. Then remove from heat and set aside.

Directions:

  1. Cook orzo according to package directions. Set aside.
  2. Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute or until onions are translucent. Add flour to form a roux and cook for an additional minute.
  3. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.
  4. Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.
  5. Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and *crumbled bacon and add *chicken to top or chop the chicken into bite size pieces, and serve immediately.