Chicken Burrito Bowl

chicken burrito bowl

This makes about 6 servings so make room in the fridge for leftovers or invite some folks over! It’s even better the next day for lunch!

Chicken Burrito Bowls

1 pound Chicken Boneless Skinless Thighs or Breasts
3 tablespoons Olive Oil
1/4 cup Diced Onion
1 cup uncooked Long Grain Rice
1 14oz can Diced Tomatoes (drained)
1 15oz can Black Beans (drained and rinsed)
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1 teaspoon Cumin
2 1/2 cups Chicken Stock or Broth
Salt & Pepper

Fresh Tomatoes
Diced Green Onion
Sour Cream
Shredded Cheese
Corn chips

In a large saute pan with a lid, saute the onion in 2 tablespoons of olive oil over medium heat, until softened (about 3 minutes)
Dice the chicken into bite size pieces and season with salt and pepper.
Add the chicken to the onions in the pan and cook until browned.
Move the chicken to one side of the pan and add the rest of the olive oil, (1 tablespoon) the uncooked rice and toast for 2 or so minutes.
Stir in the beans and canned tomatoes, chicken stock, garlic powder, chili powder, and cumin. Stir until well combined.
Reduce heat to (low) a simmer and cover. Cook for 20-25 minutes or until rice is tender.
After cook time fluff the rice-beans mixture with a fork and serve with toppings.

Psst! If you’d like to make this vegetarian substitute the chicken broth for veggie stock and omit the chicken.

Print this recipe? Chicken Burrito Bowls

Butternut Coconut Curry Soup

BN cocnut curry soup

Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…

Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water

In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.

After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.

Serve hot with a nice crusty baguette!

Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.

Poncho Perfect

Poncho Perfect
As of writing this I’m sat here wearing shorts and flip flops, but let’s pretend it’s a crisp Fall day and you need to be seen looking fab!
Flats for day and heels for evening and a poncho hides a multitude of sins! If you’ve gone and got a pair of pleather leggings like Esther (the spike) Walker has told you then you’ll look like “fashion mom”. There you go, Fall fashion sorted. Where’s my PSL?
Edit: These are the leggings I’ve bought.

Asian Pear & Apple Tart

pear & Apple tart

It’s a quick and easy tart that’s ready in less than 30 minutes. I served it with caramel drizzle and a scoop of vanilla ice cream.

Asian Pear & Apple Tart
Preheat oven to 375 degrees

1 Asian Pear (aka: Japanese Apple/Pear)
1 Golden Delicious Apple
1 tablespoon Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 tablespoon Lemon Juice
Zest of 1 Lemon
1 10 inch Pie Crust (store bought or homemade)
Egg Wash (1 Egg + 1 tablespoon Water)
1 tablespoon Sugar

Peel, core and slice the asian pear and apple into very thin slices. Place the sliced fruit into a large bowl.
Sprinkle the lemon juice and zest, flour, cinnamon and nutmeg, over the fruit and mix well.
Roll out the pie dough into a 10 inch circle and place it onto a parchment paper covered baking sheet.
Arrange the fruit slices into a few layers leaving about an inch of border around the pie crust.
Fold the crust up and pleat it over the fruit. Brush on the egg wash and sprinkle the crust with sugar.
Bake for 25-30 minutes, or until crust is golden brown.

pear & apple tart crust

Note the fruit will be tender but still a bit crisp.