DIY Chipotle Burrito Bowls

It’s been a few weeks since I’ve posted! Brandon and I are in the middle of a move/job change, and things have been a little weird around the house lately… especially food wise. But since we can’t live on frozen pizza and I’m sure my mom is tired of cooking for us, I decided it was time to break out the pots and pans for some delicious DIY Chipotle Bowls.

I don’t know if it’s a universal thing, but Chipotle is a big deal here in Ohio. People go nuts for Chipotle… me included. I’m a little ashamed at how many times I’ve stood in a long line waiting for the place to even open. Opting not to drive 40 minutes to the closest town with Chipotle and trying to avoid the lines and cramped seating, we decided to try our own recipe at home. Here’s how to achieve yummy copycat Chipotle from the comfort of your own kitchen.

DIY Chipotle Burrito Bowl

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YOU’LL NEED:

Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ red onion, chopped
  • 3 boneless, skinless chicken breasts

Rice

  • 1 teaspoon vegetable oil
  • 1 cup of rice of your choosing (we prefer brown)
  • 2 cups water
  • 1 lime
  • freshly chopped cilantro
  • salt to taste

Corn Salsa

  • Two cans sweet corn
  • 1 jalapeno pepper, finely chopped
  • 1 serrano pepper, finely chopped
  • Juice of ½ lime
  • freshly chopped cilantro
  • ½ red onion, finely chopped
  • salt and pepper to taste

Other Toppings (we used)

  • 1 cup black beans
  • guacamole (2 avocados, ½ cup sour cream, salt)
  • mozzarella cheese

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YOU WILL:

Chicken

  • Combine all the ingredients in a bowl, making sure to stir and coat the chicken evenly
  • Place the mixture in the fridge to marinate for at least an hour
  • Heat stove to medium high and cook the chicken for about 5 minutes on each side, or until the chicken is cooked
  • Remove, let rest for a few minutes, then chop into small pieces

Rice

  • In a saucepan, heat the oil over medium heat
  • Once hot, add the rice and lime juice and sauté the rice for about a minute to toast it
  • Add the water and bring the rice to a boil, then cover and reduce heat
  • Cook until rice is tender and water is absorbed
  • Add cilantro and fluff

Corn Salsa

  • Drain the corn and pour into a large bowl
  • Add the finely chopped jalapeno and serrano peppers
  • Add the finely chopped red pepper
  • Add cilantro
  • Add the juice of half a lime (or more, if you want)
  • Add salt and pepper to taste
  • Mix well

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So there you have it! Our DIY Bowls, which admittedly, tasted pretty darn close to the real thing! I make a quick and easy guacamole that’s just avocado and sour cream, but I know it’s not true to Chipotle. It still tasted yummy! I know the recipes seem like a hassle and are overwhelming at first, but when you get cooking, it’s pretty quick and painless. When preparing the rice, go the extra steps to make it without instant rice. And of course, if you like peppers, salsa, lettuce, etc. with your bowls or burritos, add em! The more the merrier when it comes to Chipotle. Not really. Then your burrito rips. Nobody likes a broken burrito.

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Buffalo Chicken Dip

I’m really late to this buffalo chicken dip train, but at least I’ve finally hopped on! This was one of the dishes we had this weekend with our finger-food frenzy meal. My mom was like, “Hey have you heard/seen any recipes for buffalo chicken dip?” And I was like, “THE INTERNET LOVES THAT STUFF!”. So we made it & I’m in love. It’s all I think about. I dream about this dip. I dream of myself lounging on a chair with Michael Fassbender feeding me this dip… because Michael Fassbender is a gentleman who feeds his lady amazing buffalo dip.

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Buffalo Chicken Dip

You’ll need:
– 1 package of cream cheese, softened
– ½ cup buffalo hot sauce (Franks is the best!)
– ½ cup ranch dressing
– 2 cups shredded cooked chicken (about 3 breasts)
– ½ cup shredded cheese

You will:
– preheat oven to 350 degrees
– combine all ingredients in a baking dish
– bake for 20 minutes, or until heated through; stir

That’s it! Oh, and when Michael Fassbender feeds me this dip, he does it on some tortilla chips. This dip is perfect for every day eats, but it is defiantly a good party food! We don’t do sports, but I can see why this is a football party dish. Instead of serving this while watching a sport I don’t understand, I can totally see me making this for Brandon (YOU THOUGHT I WAS GONNA SAY MICHAEL FASSBENDER) and binging out watching some Netflix movies or playing some video games.

However you enjoy your dip… and more importantly, with whomever you enjoy your dip with… this stuff is what dreams are made of.

Honey Lime Chicken Skewers

I was beyond excited to try this recipe. I’m pretty sure everyone around me, especially at work, hated me for a span of 3 days because this is all I talked about. I’d drop it casually in conversation or just blatantly flail my arms around while screaming about honey and lime chicken skewers. Everyone can rest easy now because I made them for dinner tonight. Actually, no, they can’t rest easy… because I’m going to be talking about these things for a solid week.

A delicious mix of sweet and spicy, seared to perfection, these skewers make for the perfect meal.

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Honey Lime Chicken Skewers

You’ll need:

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 1 ½ tablespoon garlic powder
  • Salt and pepper, to taste
  • ½ teaspoon red pepper flakes, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts, diced

You will:

  • In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro
  • Place chicken in the marinade – cover and place in the fridge for at least one hour
  • Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes

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We served the skewers over a bed of white rice with some fried and seasoned potatoes.

I left the lime in the marinade bowl, cut up, instead of tossing it. I don’t know if it actually made a difference or if it was just a mental game. It also was marinating for 6 hours. I had Brandon put it in before he left for work, and I took it out as soon as I got home.

Alton Brown (Good Eats is now on Netflix!!! So I’ve been binge watching it, along with all the other goodies they added) said marinating anything for more than 2 hours is almost pointless because the meat can only  retain so much flavor. Honestly, I only leave things in so long because of scheduling conflicts. Brandon and I work staggered second shifts, he goes in a few hours after I do, making it hard to cook most of the time.

We are becoming more adventurous with our cooking. Some stuff doesn’t end up on the blog- like the yummy fresh salsa I made yesterday- just because I don’t think it’s particularly exciting enough to warrant a post. We also replaced our blender with a new and better version that doesn’t have a seal I can lose (whoopsy), and have experimented with lotsa smoothies already. I’m not sure if anyone is interested in those recipes, but I will also start to post them a little. Who doesn’t love a good smoothie recipe?!?!

Okay- so to sum this post up…

Honey lime chicken = good.

Chicken & Cheese Casserole

I told you something good was cooking in the oven! I couldn’t wait to share the recipe with everyone. This casserole is quick, easy, and delicious. I loved it and my hubs loves it, so its a no-brainer to keep this recipe in my big red book. So what is it exactly that I’m raving over? Chicken and cheese! In a casserole! Together! Need I say more? 

 

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Chicken & Cheese Casserole 

You’ll need:
2 boneless skinless chicken breasts, diced
1 large can of cream of mushroom soup
3 cups elbow noodles, cooked
1 bag cheddar cheese
2 cups milk

You will:
• Preheat oven to 350 degrees
• In a large casserole dish or pan, combine all ingredients, mixing well
• Cover and bake for 35-45 minutes
• Remove the cover and bake for an additional 10 minutes

 

I adapted this recipe from a weight watchers recipe I saw online somewhere. Brandon told me it needs bacon and ranch, so the next time I make it, I plan on tweaking it a little bit more. We’ll see how that turns out! 

One Pan Chicken, Beans, and Potatoes!

When both a girl I went to school with posted this recipe on Instagram AND I saw it pinned on Pintrest on the same day, I knew it was a sign that I had to make this. The pictures looked so good, and the recipe seemed too easy to be true (spoiler alert, it isn’t!). So I added it to my weekly meal plan. I finally got a chance to make it yesterday, and I am praising the convenience and tastiness of this dish.

 

 

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I didn’t have any instructions, but it is as easy as it looks! Here is what I did::::

You’ll need:
4 chicken breasts
3 large potatoes
1 can green beans
1-2 sticks of butter
Italian seasoning
Salt & pepper to taste

You’ll do:
Preheat the oven to 350 degrees F
Cut your potatoes and layer them to one side
Lie chicken in middle (you may need to cut them in half)
Drain can of green beans and layer them to the other side
Salt and pepper the potatoes, meat and beans
Add generous doses of the Italian seasoning to the chicken
Cut your butter into little blocks and spread evenly around the pan
Cook for 50 minutes to 1 hour

 

You can obviously adjust the recipe to your serving size needed. I could have added another can of green beans because they went fast! I used one gigantic piece of chicken rib/breast meat and cut it into fours. Make sure you don’t use too big of pieces of chicken because you want everything to cook evenly. I have had one too many (okay, two total- but still that is more than necessary) meals ruined because my chicken wasn’t all the way cooked. 

I will most defiantly be adding this recipe to my big red cookbook. The way I have it now is plenty big enough for just Brandon and I, but some day in the future I could adjust it to feed a family. It is quick. It is easy. And most importantly, it is delicious. 

Chicken Bacon Pockets

Has it really been a week since I posted last? Whoops! Between me being sick, work, and preparing for the wedding I haven’t really cooked much. I have been forcing my mom to cook delicious meals for me. I think I am going to start doing special “What my mom cooked” posts, because I get all my culinary… er… creativity? (ha!) from her.

I have cooked one meal this past week. Chicken bacon pockets are probably our favorite meal in the Walters house. They were one of the first things I cooked in our home and have since become a staple. They’re from one of my absolute favorite blogs, Buns In My Oven. When I first started becoming a regular on blogs for recipes, hers was like the first one I fell in love with. I am also borrowing her picture because I didn’t anticipate doing a post on this recipe since I have felt so down in the dumps.

 

 

CHICKEN BACON POCKETS 

You’ll Need:

  • 1 1/2 cups cooked, shredded chicken
  • 4 slices bacon, cooked and crumbled
  • 8 ounces cream cheese
  • 2 tablespoons sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tube refrigerated Grand’s Biscuits
  • 1 sleeve Ritz crackers, finely crushed
  • 1 egg
  • 1 tablespoon water
  • 10 ounce can cream of chicken soup
  • 1/2 cup grated cheddar cheese
  • 1/4 cup milk

 

You will:

  • Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  • In a medium sauce pan over medium heat, add the chicken, bacon, cream cheese, sour cream, and all the spices. Stir often while the cream cheese melts and coat the chicken with the mixture.
  • Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around. Spoon as much of the chicken mixture as will fit into the center of each biscuit. Fold the dough up to create a half circle and pinch the seams closed tightly.
  • Place the cracker crumbs in a shallow dish.
  • Whisk together the egg and water in a second shallow dish.
  • Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
  • Bake for 15 minutes or until golden brown and cooked through.
  • While the biscuits are cooking, heat the soup, cheese, and milk in a medium saucepan over medium heat until the cheese has melted and the mixture is smooth.
  • Spoon the sauce over the biscuits before serving.

 

I could eat just the chicken mixture and be satisfied. I don’t know if it’s the sauce, or how the cream cheese, bacon and chicken mix perfectly together, but just typing about this recipe gets my mouth watering. I use bacon bits instead of actual bacon because neither Brandon or I know how to cook bacon. Seriously, you would laugh at how much delicious bacon we have messed up in almost a year of living on our own together. I have just given up on it. Bacon bits have become my new friend.

The first time I went to make this, I was intimidated. The ingredients list is long and it seemed complicated. It isn’t! If you make it, I guarantee it’ll become a staple in your house as it has mine.

I probably won’t post for another week or so since I get to marry my best friend in FOUR DAYS! Almost three, since today is almost over. Holy mackerel. Next time I blog I will be Mrs. Walters. How trippy is that?!

Baked Teriyaki Glazed Chicken

I made the most delicious chicken yesterday. I am 100% a chicken girl. I could, and usually do, eat it every day. I love how many flavors and ideas can go with chicken. It’s a base food you can start with and literally grow your taste to almost anything. This baked teriyaki is an example of the versatility and general awesome-ness of chicken. It’s tender, easy, and most importantly- delicious.

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BAKED TERIYAKI GLAZED CHICKEN

 

  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1/3 cup sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 4-6 small boneless, skinless chicken breasts

 

Directions:

  • Preheat oven to 275 degrees F
  • Spray a 9×13 baking dish with cooking spray and set aside
  • In a small saucepan over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper
  • Stir mixture and bring it to a boil
  • Once boiling, reduce heat to a medium-low and let it simmer, stirring it often until the mix thickens and bubbles (this takes around 10 minutes)
  • Once the sauce is thicker, remove it from the heat and let it sit for 5 minutes
  • Place chicken breasts in the dish and pour half the sauce evenly over the chicken
  • Put the dish in the oven for 20 minutes, take it out and pour the rest of the sauce on, then bake it for another 20 minutes (or until the chicken is cooked)

 

I was so insanely worried and skeptical about making the sauce for this dish. The anxiety increased while I was making it and noticed how strong it smelled. Don’t worry! The smell lightens as it cooks, and the final product tastes amazing once it’s on the chicken. I almost let the whole sauce thing keep me from the recipe. Don’t let yourself do that, seriously. It’s super easy. Oh- also, I used garlic powder because I hate actual garlic. I know it compromises the recipe, but you wouldn’t believe my hate for actual garlic. I think it stems from using bad garlic in a recipe. Whatever the origins, I always sub in garlic powder for garlic.

 

I wouldn’t recommend serving this with anything other than rice and veggies. Particularly broccoli. Unless you have something against the green trees. The rice and veggie combo works seamlessly with a plethora of chicken meals, but it seems like it was made for this dish.

 

Can you tell I’m obsessed with this meal yet, or not? Brandon loved it too, so I guess it is a winner! It’s defiantly going in my big book of recipes!