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
- 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
- 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
- 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
- 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
- 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
- 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
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.
I haven’t been experimenting with new recipes lately because money is tight in our house. Lots of spaghetti has been made the past few weeks! I couldn’t pass up this quick calzone recipe because it was cheap and looked a lot better than frozen pizza (which is also a frequent flyer). Turns out it was just quick and delicious, just like the recipe promised. I know my picture is super lack luster. I didn’t plan on posting this recipe, but last minute I decided it’s a great recipe for those with little kids or who just have a few minutes for lunch or dinner! Enjoy!
15 Minute Calzones
Adapted from Wine and Glue
• Pillsbury Grand Biscuits
• pizza sauce
• pizza toppings of your choosing
• Preheat your oven to 350 degrees.
• Pop open your biscuits, spread out the biscuits so they are thinner.
• Add sauce, cheese, and toppings.
• Fold over, and pinch closed and bake on a greased baking sheet for 12 minutes or until golden
This is about to be the easiest lunch (or dinner!) recipe you’ve seen since grilled cheese. I’m not kidding- it’s so easy it’s a shame we didn’t think of it sooner. Okay, I didn’t think of it. I got it from the mind of one of my favorite blogger, Sarah, over at Snixy Kitchen.
Brandon thinks this tastes like a mini calzone. I just think it tastes delicious. So check out the recipe and give it a go! (my picture doesn’t do it justice- as is the case with most of my pictures… i’m in desperate need of a nice professional camera!)
- Tortillas (the number depends on how many you’re making. I made two total, using 4 tortillas)
- 1 bag shredded mozzarella cheese
- 1 bag pepperoni
- 1 jar of pizza sauce
- OPTIONAL: toppings, like olives or mushrooms
- Heat a skillet over medium heat and add a little oil- put in your pepperonis and get them nice and crispy! Transfer them to a paper towel.
- Lightly brush a thin layer of pizza sauce on the tortillas
- Sprinkle cheese on the bottom tortilla on the sauce- top with pepperoni and any other toppings, and then add another thin layer of cheese. Place the other tortilla sauce side down.
- Transfer the quesadilla over to the skillet and cook 2 or 3 minutes on each side, or until crispy. Make sure there is a little oil in the pan before putting the tortillas in to ensure they’re nice and crispy.
I served ours with some mozzarella sticks to complete the yummy plate. Enjoy!
Brandon and I just got back from our belated honeymoon in Philly. It was fantastic! I will be posting a blog about it and all the fun we had. We are still in the woes of post-vacation. Work is dragging and we’re overall grump-butts to everyone. I’m also going through husband withdraw. It was a treat getting to spend 6 whole days with him! We’ve been back at work for 3 days now, and they’ve been miserable. And somehow, the laundry fairy didn’t stop by the house when we were away, and I have an unnatural amount of clothes to clean.
I first heard of this recipe when my mother-in-law texted me some pictures of it. Cruel! It looked so tasty I almost drove two hours to steal it from her. I jotted it down in a book so I’d remember to try it… but like most things go, I completely forgot about it. When I was on Pintrest the other day, I spotted it again! I was quick to put it on my actual grocery list so I wouldn’t forget.
This is a quick, tasty, and easy meal! If you’re cooking for more than 3 people, or you like having leftovers, I would suggest doubling the recipe. This bake is PERFECT for work events and family outings because it is a hassle free, non-messy walking taco. Try it out!
1 lb. ground beef
1 pkg taco seasoning
2/3 cup water (for seasoning)
1 bag chili cheese corn chips
1 can cheddar cheese soup
½ cup milk (for soup)
1 bag shredded mozzarella
Toppings as desired
Brown beef, drain, and add the seasoning and water
Pour enough corn chips to cover the bottom of a pan (I used a 9×9 pan)
Top with taco meat
Combine soup and milk in saucepan and heat until smooth
Top taco meat with cheese sauce
Add a thick layer of mozzarella cheese to the top of the mixture
Bake at 350 for 10-15 minutes, or until top layer of cheese is melted
Serve over lettuce with desired toppings
I didn’t serve this with any toppings, but I wish I would have. It completely slipped my mind at the store. Still, this was delicious even sans sour cream and lettuce and all the extras!
Trust me when I say it is a delicious and hassle free walking taco. The bottom chips get a little soggy, so I added a few chips to my bowl after it was done cooking to give me an extra crunch. If soggy chips completely freak you out, I’d suggest doing a very light layer of chips in the bottom of the pan and then loading up your bowl after it’s done with fresh crispy chips!
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?
Chicken & Cheese Casserole
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
• 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!
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
- 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
- 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?!
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.
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
- 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!