Tuesday, October 18, 2016

Chipotle Style Burrito Bowls

If you've been to Chipotle, then you'll no doubt have had their burrito bowls.

I still remember the first time I went, it was last year December and we had taken our daughter out of the house to try and distract her, after her break up with her boyfriend.

We walked around the mall for a while and then headed to Chipotle, which is right across the road, for a quick dinner.

I felt so out of place, I always do when I have no idea how it works, how you order, what to do etc.  I didn't even know that it was burrito bowls, I knew it was some sort of Mexican food but had no clue what it was.

Thankfully, the place was packed and we sat in line for a while, which gave me plenty of time to observe and see how things were done.

I decided to go for a simple order, cilantro lime rice, chicken, corn salsa, guacamole and black beans.  My word it was so good, and as with many other dishes I try at restaurants, I often come home and attempt to recreate them.

I know it will never be exactly as the original, but this is a pretty tasty version and it's quickly become one of the family's favorites.

Chipotle Burrito Bowls

Chipotle Style Burrito Bowls

1 pound raw or cooked boneless, skinless chicken breasts
2 chipotle peppers, chopped, and 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
1 large garlic clove, minced
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
4 tablespoons canola oil, divided (see below)

Cilantro-Lime Rice
1 1/4 cups water
2 tablespoons lime juice
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup long grain white rice
2 tablespoons minced fresh cilantro

Black Beans
1 tablespoon canola oil
1/2 small yellow or white onion, minced
2 small to medium garlic cloves, minced
1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano
2 15-ounce cans black beans
1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo

Corn Salsa
1 1/2 cups thawed frozen white corn
1/4 cup minced red onion
1 small jalapeno pepper, stemmed, de-seeded and minced
1 tablespoon minced fresh cilantro
Juice of 1/2 large lime

Guacamole (I use my own recipe but feel free to use whichever you want)

1. Make the chicken:

For raw chicken: Cut the chicken into rough 1-inch cubes and toss in a large zip-top bag with the chipotle peppers and adobo sauce, garlic, oregano and 2 tablespoons oil. Seal tightly and gently press the bag with your hands to mix the ingredients, then leave at room temperature for 1 hour. (Alternatively, refrigerate the bag for up to 8 hours.)

Heat 1 tablespoon olive oil in a large skillet over medium heat and add about 1/4 of the marinated chicken cubes — don't crowd the pan, or the chicken will steam instead of brown. Cook, flipping after 2-3 minutes, until the chicken is cooked through, and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding the final tablespoon of oil as needed. Slice the cooked chicken into small bits.

For cooked chicken: Cut the chicken into rough 1-inch cubes. Heat 1 tablespoon canola oil in a large skillet over medium heat and add the chipotle peppers and adobo sauce, chopped garlic and oregano. Stir together and add the chicken, tossing in the sauce to season and coat the chicken. Transfer to a cutting board and slice the cooked chicken into small bits.

2. Make the black beans:

Heat the oil in a small (1 ½ to 2 quart) saucepan over medium-low heat and add the onion, garlic and oregano. Cook, stirring frequently, for 3-4 minutes until the onion begins to soften.

Drain the beans, reserving 1/2 cup of liquid from one of the cans. Add the beans, reserved liquid and adobo sauce to the pan. Stir, then cover and cook for 10 minutes more until the beans are softened and warmed through.

3. Make the rice:

Bring the water, lime juice and lemon juice to a boil in a small (1 ½ to 2 quart) saucepan over medium heat. Add the salt and stir to dissolve, then stir in the rice. Cover and reduce the heat to low.

Cook without stirring or uncovering the pot for about 20 minutes, until the rice is fluffy and has absorbed the liquid. Remove from the heat and let sit, covered, for 10 minutes. Stir in the cilantro.

4. Make the corn salsa:

Toss the corn, onion, jalapeno, cilantro and lime juice together in a bowl. Refrigerate up to 3 days, until ready to use.

Start with the rice and then pile on whatever other toppings you want.

Chipotle Burrito Bowls

Pumpkin Donuts with Buttermilk Glaze

It's Pumpkin season, you know that, I know that.  Usually this time of the year means that I'm in the kitchen even more than usual, whipping up cakes, donuts, pancakes and pretty much anything that includes pumpkin, cinnamon, cloves etc.

I have said before and I will say it again.  If I had to pick a food that I would eat forever and ever, giving up everything else for it, I would always pick donuts.  No ifs, ands or buts about it.

Pair that with pumpkin and I'm in literal food heaven.

This recipe doesn't require rising time of any kind, it's pretty straight forward, easy and relatively quick to make.  The longest part of the process is the frying and even then, it's quite fast because they puff up and cook quite quickly.

Now to keep my son away from these, as his 13 year old self already plowed through 2 in no time.  Who am I kidding, I need to keep myself away from these too.  :)

Pumpkin Donuts

Pumpkin Donuts with Buttermilk Glaze
Source: Babble

For the donuts:

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree

For the buttermilk glaze:

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.

Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

Note:  You may find that the dough is too sticky and wet to really roll into anything.  Just add a bit more flour at a time until you get a soft, non stick dough that you can press out into a rectangle, with your hands.

Monday, October 17, 2016

Philly Cheesesteak Star

I'm sure you've seen this recipe and video, making it's rounds around social media, more specifically on Facebook.

I saw it a while ago and saved it to my favorites, but only really got around to trying it yesterday.

Philly Cheesesteak Star

The first thing that caught my eye was that it's pretty inexpensive to make.  I used one thin steak and it was only a little over a dollar for it, and I made my own pizza dough recipe, which you can find here on the blog.

The results, super delicious, quick, easy and I think one of the family's newest faves.  It almost tasted like the Domino's Philly Cheesesteak pizza.  Yum!!

Philly Cheesesteak Star

Philly Cheesesteak Star
Source: Tasty Meals

1 pre-rolled pizza base
1 sirloin steak, very thinly sliced
1 onion, sliced
1 green pepper, sliced
1/4 cup cream cheese
1 block pizza mozzarella, sliced
salt and pepper
1 egg, beaten
1 tsp oregano
3 tbsp olive oil

1.Fry your steak slices in 1 tbsp oil until a little coloured. Season well and set aside.
2.Fry your onion and pepper separately in the remaining olive oil. Set aside.
3.Lay down your pizza base and make 3 incisions in the centre with a pizza cutter. These individual triangles will be folded out to the edges.
4.Spread over the cream cheese in a ring around the incisions. Lay on your steak, peppers and onions. Top with mozzarella. Brush the central triangles with egg and fold out to join with the outside of the pizza base. Brush the entirety with egg and sprinkle with oregano.
5.Bake for 20 minutes at 400°F.

Philly Cheesesteak Star