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

{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.

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{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.

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

{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!

{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.

{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.

{seven} get those beans a’cookin’!

{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.

{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…

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

a glorious, homemade chipotle bowl. simply delicious!

-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




{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.


{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.


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


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


{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!


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


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!

-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!

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}

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

it should look like this {yummmmm} 


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}

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!


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.


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.


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

-chef jess