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.

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! 

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?!