homemade chipotle bowls!

this is my all time favorite thing to make! mainly because i’m obsessed with chipotle but also because it’s relatively easy. i say relatively because it’s a lot of multi-tasking.

here we go! hope y’all enjoy!

what you’ll need:
2 medium sized steaks {sirloin or tri-tip}
however many shrimp you think you need. {i am the only one who eats shrimp in mine, cale is allergic, so i only needed a few}
2 cups white rice {cook according to it’s packaging}
2-3 bunches of cilantro
1 large tomato
2 large avocados
1 jalepeño
1 medium onion
1 green & red bell pepper
1 can black beans {if you prefer pinto…then use pinto!}
2 tbsp creole seasoning
1 tbsp chili powder
2-3 limes
1 bag of pre-chopped romaine lettuce
salt & pepper to taste

IMG_3798
{one} you’ll want to start your rice first as this takes the longest. i only have a family of 3 so i only needed to make 2-4 servings. i used 2 cups of rice and that was plenty for us.

IMG_3799 IMG_3803
{two} dice up the steaks you chose. i like to use actual steaks because i find that the meat is more tender than the pre-cubed steak that you can buy at the store. i added a little bit of olive oil to both the steak and the shrimp. add 1 tbsp of the creole seasoning and 1/2 tbsp of chili powder to each of the meats you are cooking. add salt & pepper to taste.

IMG_3805
{three} cut your bell peppers into thin slices and cut half of your onion the same and sauté with some olive oil until soft.

IMG_3806
{four} meanwhile, while all of the goodness is cooking away, go ahead and start on your guac & pico. i usually don’t go all out with this guac like i normally would because i am making a separate pico de gallo. so all i used for this was obviously the avocados, a lime and some cilantro. super easy!

IMG_3817
{five} after the guac, make your pico de gallo. all the while, stirring your meats and veggies. for the pico i used; 1 tomato, the other half of the onion, cilantro, a jalepeño, lime juice and salt.

IMG_3807
{six} your rice should be done at this point, so now you will need to squeeze 1 lime and 1 bunch of chopped cilantro into the rice. you may need to add some salt, depending on your preference.

IMG_3809
{seven} get those beans a’cookin’!

IMG_3811
{eight} for the lettuce, i grabbed a bag of pre-chopped romaine lettuce and chopped it even more. i hate iceberg lettuce so i would definitely not recommend buying that.

IMG_3815
{nine} here’s what my spread looked like…kind of like the chipotle bar, right?!

are y’all ready to go down the line… pretend you’re at chipotle…

IMG_3818
white or brown rice? oh i’ll take white, please. 
IMG_3819
what kind of meat? steak and shrimp, thank you!
IMG_3821
oh wait wait…can you add some veggies to that. yeah that’s good thanks.
IMG_3822
{out of order…sorry} black or pinto beans? black beans please.
IMG_3824
mild, medium or hot? mmm let’s do the mild.
IMG_3825
anything else? lettuce and guacamole please. guacamole is ex..YES, IT’S FINE! thank you…

a glorious, homemade chipotle bowl. simply delicious!

always,
-chef jess

chicken pot pie

so jaz and i were at costco last weekend and we get so excited to try all the samples that they have out! one of them was a chicken pot pie sample, jaz had never had it before and she loved it!! mommy win!! so we headed over to where the lady pointed us to, and found a pot pie that could a feed an army. seriously this thing was huge!! so i told jaz that i would just make one, and i am so glad i did!

here we go!

what you’ll need:
1 lb of boneless skinless chicken breast
1 cup diced carrots
1 cup frozen peas
1/2 cup celery
2/3 cup of butter
2/3 cup chopped onion
2/3 cup all purpose flour
1/4 tsp pepper {salt to taste}
2/4  tsp celery seed
3-4 cups chicken broth
1 1/3 cup milk
2 refrigerated 9″ unbaked pie crusts

 

IMG_3283

IMG_3290

{first} preheat your oven to 365º. cube your chicken and add it to a sauce pan along with the carrots, celery and peas add chicken broth to cover. cook for 15 minutes, drain, then set aside.

IMG_3288

{second} cook the chopped onions and butter in a separate sauce pan until translucent. then, slowly add in the flour, 2 cups chicken broth, celery seed, salt & pepper, and milk. keep stirring until it is a thick consistency.

IMG_3291

{third} take one of the pie crusts and lay it in an un-greased 9″ pie dish.

IMG_3292

{fourth} add the chicken/pea/carrot/celery mixture to the bottom of the dish. then add the sauce mixture to the top of that.

IMG_3294

{fifth} cover the goodies with the second pie crust, add some slits for some ventilation, and then pinch the sides to make it pretty! bake it for 40-45 minutes, depending on how hot your oven runs, or until the top crust is golden brown!

IMG_3297

mhmmmmmm, you just made a chicken pot pie! yay for not eating one of those processed ones that comes in box!

IMG_3302

and last but not least! cut out a piece…do a better job than i did when scooping it out {it’s not as easy as it may sound} and enjoy!

always,
-chef jess

chicken and green chile soup

welcome to my kitchen! i told y’all that this would be an everything blog and i wasn’t kidding.

so lets talk about this recipe.
before i started working for the county {in texas] i worked for chili’s and we had this bomb soup called…wait for it… chicken and green chile soup. shocker. i seriously could not get enough of it! if it was slow my mangers knew they could find me by the to-go area slurping down a bowl.

so i was determined to recreate it! i’ve searched & searched the internet for recipes and there aren’t very many. i tried all of them but eventually just started putting what i thought would make it taste better.
and here we are!

IMG_2962
lulu says hi
what you’ll need  
1 bunch of cilantro
1 medium onion
2 garlic cloves
1-2 avocados
1 4 oz can of diced green chiles
1 can of rotel
2 cartons of chicken broth {i use low sodium because 1 grain of salt makes me swell insanely}
2 skinless chicken breasts
not pictured because i like to get ahead of myself and not think of everything [sorry]
1/2 tsp cumin {this is really discretionary, i don’t like a lot of cumin in mine}
2 tbsp olive oil
1 lime
1 cup of uncooked rice {but you’re going to cook it}

IMG_2963
i used a dutch oven just because it can hold a bit more than my biggest pot. you can absolutely use a big pot if that’s all you have.

1] you can either boil or bake your chicken {in a separate pot} you’ll want to get that started before you start doing all the choppin’.

2] dice up your onion and mince your garlic cloves. {does anyone else loathe cutting onions? get me a freakin gas mask!} then mix the olive oil and onions {only} in the dutch oven/pot. sauté the onions until they are clear-ish. add the garlic and sauté for an additional minute. {garlic browns very easily and very fast}

3] add the broth, chopped cilantro, rotel & green chiles and bring to a boil. then bring the heat to low/medium

IMG_2966
it should look like this {yummmmm} 

 IMG_2974 

4] meanwhile cook your rice. i have a handy-dandy rice cooker but you can just follow the directions on whatever rice you choose. {long-grain, basmati, etc}

IMG_2972
be sure you have some quality tv on while cooking. i am a friends fanatic so if i’m home before 6 you can bet your butt this is on!

IMG_2975

5] whenever your chicken is done, shred it. {no i did not use my pork n’ pull because someone [cale] broke my mixer <mad face>} so i had to go old school and use two forks. yuck! when you’re done with the lamest task you can ever do in the kitchen, add it to the broth {that should be simmering}

let that simmer with the lid on for 45 minutes to an hour. your rice should be ready by this time.

IMG_2977

scoop some rice into a big ol’ bowl, add a few scoops of the soup, add some avocado {in my case a lot of avocado} and some squeezes of lime.

enjoy!!

hope you guys try this out on a cold night, it’s seriously delicious and crazy easy!

always,
-chef jess