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

Vegetable Beef Soup

vegetable beef soup

How was your holiday everyone? Were there lots of leftovers? Allow me to suggest this soup to try.
Most of what I used was leftover from my Christmas feast, what wasn’t I had stashed in the freezer.
That’s the beauty of soup! Broth, a few veggies, some leftover protein…Boom! Dinner.

Vegetable Beef Soup

6 cups Beef Stock
1 tablespoon Mixed Dried Herbs
Corn Starch Slurry (1 tablespoon cornstarch + 2 tablespoons cold water)
4 cups cooked Roast Beef
1 cup cooked Carrots
2 cups cooked Potatoes
1 cup frozen Corn (thawed)
1 cup frozen Green Beans (thawed)
Salt & Pepper (to taste)

Dice or shred the beef and set aside. Prepare and measure all the veggies and set aside.
In a large stock pot heat the stock to a boil and add the herbs.
Whisk in the cornstarch slurry. Stir until slightly thickened.
Turn the heat to low and add the meat and veggies.
Season with salt and pepper to taste.
Heat through the meat and veggies in the soup.
Serve with crusty bread or rolls.

Rice Pilaf

rice pilaf

Classic side for a week night meal or a holiday gathering. Easy and make ahead too!

Rice Pilaf

1 cup Royal Blend or Wild + Basmati Rice Mixed
1 1/2 cups Veggie or Beef Stock
Salt & Pepper
1/4 cup Angel Hair Pasta (broken into 1 inch pieces)
1 teaspoon Olive Oil
1 teaspoon Dried Sage
1/2 teaspoon Garlic Powder
1/2 cup Toasted Nuts (Almonds, Pine Nuts, Cashews etc.)

Combine the rice, pasta, olive oil and the stock and bring to a boil.
Add the salt and pepper to taste. Add the dried sage and garlic powder.
Turn the heat to low and cover with a tight fitting lid.
Simmer for 10-13 minutes or until all the liquid has been absorbed and the rice and pasta is tender. Fluff with a fork and set aside or cool and place into the fridge if making ahead.

In a large fry pan warm the toasted nuts over a medium heat until aromatic but not burned. Add the prepared rice/pasta and toss gently with a fork until warmed through. Add a bit of hot stock if the rice seems to want to stick together.

Serve along side any meat main dish or, add chick peas or cannellini beans for a vegetarian option.

Serves 3-4 as presented above but recipe can be doubled for 6-8 servings.

Minestrone Soup

Here’s a recipe to warm you up in the chilly weather.

Minestrone Soup

1 cup Pasta Shells (Cooked)

2 tablespoons Olive Oil
1 cup diced Onion
3 cloves Garlic (sliced)
1/2 cup diced Carrot
1/4 cup diced Celery
1 teaspoon pepper

1 small Zucchini (large dice)
1/2 cup White Wine
4 cups Chicken or Vegetable Stock
2 cups Tomato Sauce
1 teaspoon dried Oregano

1 can Kidney Beans
1/2 cup Frozen Green Beans (thawed)
1/2 cup Frozen Corn (thawed)
2 cups Fresh Spinach
5 leaves Basil

Cook the pasta according to package directions, drain and set aside.
Heat the olive oil over medium heat in a large Dutch oven or heavy bottomed stock pot. Cook the onion and garlic gently until onion is soft but not browned, about 10 minutes. Add in the carrot and celery, and pepper, cook for another 5 minutes.

Stir in the zucchini, oregano, white wine, stock and tomato sauce. Turn up the heat to medium high and bring to a boil. Cover and reduce the heat, simmering for 15 to 20 minutes.

Drain and rinse the kidney beans and add to the pot, stirring gently. Stir in the green beans, corn and spinach. Cook until heated through, about 5-10 minutes.
Serve with the torn basil sprinkled on top and with a hot ciabatta loaf.

Weekday Cassoulet

Hearty, comforting fare for a winter’s night.

Weekday Cassoulet

2 Tablespoons Olive Oil
10 Rashers of Bacon (Diced)
2 Packages Adel’s Chicken & Apple Sausage (or you choice)
1 Small Onion (Sliced)
1/2 Teaspoon Ground Pepper
2 Cloves Garlic (Minced)
1 Tablespoon Flour
1/2 Cup White Wine
1 16oz. Can Chopped Tomatoes
1 Tablespoon Fresh or 1 Teaspoon Dried Thyme
2 Cans Great Northwest or Cannellini Beans
1 Can Black Beans

Preheat oven to 350 degrees.

On the stove top, heat an oven proof casserole pan or dutch oven over medium heat. Add the olive oil and the diced bacon. Cook until the bacon is crispy then remove and set aside.
Add the sausages and cook until just browned then set those aside too. (You’ll finish cooking them in the oven; you just want them pretty right now!)

Add the onion and cook until soft and slightly brown.
Add the garlic, pepper, thyme and a tablespoon of flour. Cook the flour for a few minutes, until it’s soaked up all the bacon drippings.
Whisk in the wine and the diced tomatoes, including the juice, until well combined and slightly thickened.
Drain and rinse the beans and add them to the pot. Stir gently to combine everything. Add a little more wine or water if the mixture seems too thick.

Add back in the bacon, stirring to combine. Add back in the sausages.

Cover and bake in the oven for 30 minutes.

Serve with baguette.

Truly Texan Chili

The debate has raged for decades at potlucks and cookouts; beans or no beans. Tomatoes? Turkey chili!?! This is the “3 B’s” school of chili: beef, beans, and beer. None of that citified ground beef and green peppers nonsense, also, not one speck of tomatoes.

Truly Texan Chili

For the Seasoning Mix:
3 tablespoons Chili powder
1 tablespoon ground Cumin
1/4 cup all-purpose Flour
1 tablespoon dried Oregano
½ teaspoon Cocoa Powder
Combine all ingredients and set aside.

For the Chili:
2 tablespoons Canola or Olive oil
3 pounds Stew Beef
2-3 Garlic cloves, minced
1 teaspoon Salt
¼ teaspoon Pepper
3 cups Beef Stock combined with 1 cup Beer
1 15 oz. can Pinto Beans (drained)

Combine beef broth and beer; set aside. Heat the oil in a large stew pot. Brown beef until no longer pink, and drain most of the extra liquid off. Reduce heat and stir in garlic.

Sprinkle the seasoning mix over meat, stirring until evenly coated. Add broth/beer mixture and stir then bring to a boil. Reduce heat; cover and simmer on low for 2 ½ to 3 hours, stirring occasionally until thick and meat is tender. Stir in pinto beans.
Serve with corn bread muffins with lots of honey and butter.