May 13, 2015

Rainbow Chicken Burrito Bowl (Gluten Free)


I am, admittedly, a burrito addict. My favorite burrito on earth is from Cabo Bob's in Austin. Obsessed. They have handmade tortillas cooked right in front of you, natural meats, vegetarian/vegan friendly options, organic brown rice, and a chipotle crema that is to die for. But since I rarely get my fix of CB's, I decided to recreate a burrito bowl at home.

I don't know if any Chipotle addicts are reading this, but if you are, here's a much healthier substitution! If you must eat there, here are some guidelines to help you keep it lean.


Rainbow Chicken Burrito Bowl
Serves 1-2

Ingredients
2 handfuls chopped romaine lettuce
1/2 cup brown rice (I used the frozen wild rice medley from Trader Joe's)
1 cup diced chicken or rotisserie chicken
1/4 cup pinto beans
1-2 Tbsp guacamole
3-4 diced cherry or heirloom tomatoes
Drizzle of chipotle Greek yogurt crema (see recipe below)
Optional garnishes: cilantro, pico de gallo, sliced limes

Directions

Add lettuce to the bottom of a medium bowl. Top with rice and beans, warmed or cold. Add diced chicken, guacamole, tomatoes, and any other toppings to the bowl. Drizzle with chipotle Greek yogurt crema.

Chipotle Greek Yogurt Crema**
Makes about 1 cup

Ingredients
1 chipotle pepper from a can of chipotles in adobo sauce
3/4-1 cup 0% Greek yogurt
1-2 Tbsp milk

Directions
In a food processor or blender, add all ingredients, starting with 1 tbsp of milk. I like to put mine in a squeeze bottle and have a thinner consistency of the sauce. If you like thicker sauce, use less milk. For thinner, add more. Also, sometimes the chipotles stop up the squeeze bottle, so make sure to blend well.

**The crema should keep for about 1 week. I like to use on fish tacos, eggs, and salads for a little extra zing.

Enjoy!

Jessica

May 8, 2015

Mother's Day Brunch Round-Up

Good morning!

Since my mom lives so far away and I don't see her often, I always think about her on holidays, especially Mother's Day, and what I would be doing with her if we were together. I love to share my food with loved ones and she has missed out on all my goodies and meals the past few years. I really didn't become a regular cook until I moved to San Diego 3 years ago.

So, I decided to put together a "round-up" of yummy brunch recipes that I wish I could make for my mom and that I hope you can make for yours. :-)

These decadent Cocoa Espresso Waffles are perfect for the coffee and chocolate loving mom in your life.






My mom is a raspberry nut. She would adore this homemade Raspberry Sauce atop some Whole Wheat and Oat Pancakes.






If you wanna "wow" your mom with presentation, try this Steel Cut Oat Banana Bread Baked Oatmeal. Trust me, it looks harder to make than it is. ;-)






One of my favorite recipes is this Skinny Baked Chocolate Oatmeal with a Peanut Butter Surprise Filling. Guess what? Bake two, and you get to enjoy it with mom.






Is your mom one of those people who loads up on muffins and breads at the brunch buffets? I know I am. But hey, these Pumpkin Chocolate Chip Mini Muffins are skinny, so no judgement here! Serve alongside an omelette and you're good to go. Or don't, who cares, it's Mother's Day.






Gluten Free Peanut Butter Banana Chocolate Divinity Pancakes. Enough said.






Try these fruity Strawberry Oat Bars. Perfect for a springy and sweet breakfast (or anytime) treat.






If your mom is more of the savory type, no worries, I got you. This Brunch Ring couldn't be easier. Scramble up some eggs, bacon, and throw in some cheese. Fold it all into crescent rolls and voila! Festive, fun, and flavorful.






My Whole Wheat Zucchini Banana Chocolate Chip Muffins might just be my favorite muffins ever.






I've been asked for the recipe for my Strawberry Banana Baked Oatmeal time and time again. It's always a crowd pleaser and perfect to take to a family gathering.





And last, but certainly not least, the rich, buttery, heavenly Blackberry Pie Bars. Oh. My. Word.



What are your Mother's Day plans? I'd love to hear about them!


XOXO,

Jessica

May 6, 2015

Green Chile Chicken

Boy oh boy, have I got a great recipe for you.


I saw this on one of my favorite Food Network shows, the Pioneer Woman, and I just had a feeling it would be amazing. The feeling was right. Now normally Ree Drummond isn't one for Bikini Baker-esque dishes, but this recipe is pretty lean. You could even leave off the cheese if you wanted to, but I suggest topping each breast with a slice of quality pepper jack.

After marinating the four chicken breasts in a homemade marinade for awhile, they grilled up a beautiful color. And just look at those grill marks. Perfection.


While the chicken was grilling, I roasted four anaheim peppers (or pasilla or hatch chiles or whatever large green pepper you like) over my gas stove. If you don't have a gas stove, you can also broil them in the oven about 10-20 minutes per side, until skin is black and charred.


A little ash might come off, but that's okay! After you roast them, place them in a Ziplok for 20 minutes to sweat. After 20 minutes, carefully scrape the burned parts off without breaking through the skin. A sharp knife should do the trick. Some leftover burned bits are fine, more flavor. Then, slice off the top and bottom of each pepper and slice in half. Scrape out the seeds and membranes so that you have flat squares.


Once the chicken is grilled through, top each breast with two chile pieces.


Then top with a slice of cheese. I like pepper jack, but Monterey Jack or cheddar would do the trick. It also works as a sort of glue to hold the peppers on.


And there you are. Winner-winner chicken dinner. Sure to please any spicy food lovin' folks.

Hats off to the Pioneer Woman.


Green Chile Chicken
Makes four breasts

Ingredients
1/2 cup Olive Oil
3 Tablespoons Lime Juice
2 whole Chipotle Peppers In Adobo Sauce (more To Taste)
2 cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 whole Boneless, Skinless Chicken Breasts
4 whole Hatch, Anaheim, Or Poblano Chiles
4 slices pepper jack cheese (or cheese of choice)

Directions
First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like!

After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.

Grill the chicken (or saute it in a skillet) on an outdoor grill for about 15 minutes per side, until cooked through. Lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the cheese to melt for a few minutes.

Enjoy!

Jessica
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