In the mood for something Mexican, but wanting to keep the calorie count down, I tried making Chicken Burrito Bowls for the first time. The family loved it, as they could custom design their toppings to suit their tastes.
I sautéed marinated chicken and served it over white rice with a mix of both canned and fresh veggies. My only regret is that my cilantro was a little too wilted to use. Other than that, the results were great!
Chicken Burrito Bowls
- 3-4 chicken breasts, chopped into bite-size pieces
- 1 tsp ground cumin
- 1 tsp ground chili powder (I use Indian chili powder because it’s hotter)
- 1 Tbsp taco seasoning
- ½ tsp Adobo
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 can corn, drained
- 1 can black beans, drained
- 1 can carrots, drained; or 4 carrots, peeled and cooked until tender
- 2 tomatoes, chopped
- 1/2 red onion, chopped
- 1/2 cup cilantro, chopped
- hot, cooked white rice
Combine cumin, chili powder, taco seasoning, and Adobo seasoning in large bowl; add chicken pieces and set aside while you prepare vegetables and make rice.
In a large skilled, saute garlic for one minute. Add in chicken pieces, sautéing until cooked through, about 5 to 7 minutes. Using slotted spoon, transfer chicken to bowl.
Add drained black beans to skillet, mixing well into remaining cooking juices.
To prepare burrito bowls: Spoon rice into bowl, top with chicken, spooning accumulated juices over rice. Top with black beans, corn, tomatoes, red onion, and cilantro. Serve immediately.
For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
Our go-to recipe for making salsa at home, this restaurant-style salsa is super easy to make. In fact, it’s so easy that in the summer when tomatoes are plentiful, we make it every day.
This salsa is a winner: It won 1st Place in our parish men’s salsa cook-off. Woo-hoo!
Award-Winning Homemade Salsa
- 5 Roma tomatoes, quartered
- 1/2 white onion, quartered
- 1-2 jalapeño or Serrano peppers, quartered
- 1 garlic clove
- 1/2 to 1 tsp Adobo seasoning
- handful of fresh cilantro, washed
Combine first five ingredients in a food processor; process until blended. Add in cilantro; pulse 3-4 times.
Serve salsa with tortilla chips.
Last night I was in a pinch for time. I had 30 minutes to prepare dinner for my family and get out the door for a meeting. I quickly threw these tasty enchiladas together and had them in the oven in less than 20 minutes.
Because they rely on prepared foods, these homemade enchiladas can be assembled fast yet still have a fresh, savory taste.
Quick-Fix Chicken Enchiladas
- 1 15-ounce can Hatch Chile Green Enchilada Sauce
- 1/2 cup sour cream
- 12 corn tortillas, warmed
- rotisserie chicken, shredded
- 1/2 large onion, chopped
- 2 cups Monterey Jack or cheddar cheese, shredded
Combine enchilada sauce and sour cream in small bowl until blended. Place a ladleful of sauce mixture in the bottom of a greased 11×7 baking pan.
Preheat oven to 350°.
Place a warmed tortilla on work surface. In a line along one side of the tortilla, place filling ingredients: shredded chicken, onions, and shredded cheese. Roll up and place seam side down in baking pan. Repeat with all the tortillas.
Cover enchiladas with sauce mixture. Top with shredded cheese and cover with aluminum foil. Bake for 30 minutes, remove foil, and bake for another 5 minutes. Serve hot.
Made with cauliflower rather than rice, this carb-free version stuffed peppers will become a family favorite.
The recipe calls for a mix of ground beef and chorizo for a Mexican flair. If you want a healthier option, leave out the chorizo and double the ground beef.
Spicy Stuffed Peppers
- 4 bell peppers
- 1 pound ground beef
- 1 pound chorizo
- 1 head cauliflower, trimmed and cut in half
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp taco seasoning
- 1 tsp Mexican oregano
- 1 tsp sea salt
- 1 8-ounce can tomato sauce
- 1 cup grated cheddar cheese
Bring water to boil in large saucepan. Add cauliflower halves to boiling water and cook until tender, about 10 minutes. Meanwhile, cut off tops of bell peppers and remove seeds. When cauliflower is tender, remove from water and place in a colander. Add bell peppers and tops to the boiling water and cook for about 5 minutes, or until just tender. Drain and reserve.
Add ground beef, chorizo, onion, and garlic to large skillet and cook through. Add cauliflower, chili powder, cumin, taco seasoning, oregano, and salt to meat mixture, breaking up the cauliflower pieces and stirring well to blend. Heat through. Adjust seasoning if necessary.
Grease a small baking pan and preheat oven to 350°. Fill each bell pepper with meat mixture and place in baking pan. Add one can tomato sauce and one can of water to the remaining meat mixture in the skillet; stir until well blended and heated through. Add salt if necessary. Top each bell pepper with one ladle-full of the tomato sauce-meat mixture, and then spread the remaining sauce around the peppers.
Top each bell pepper with ¼ cup cheese, and then place the pepper tops on each one. Bake for 40 minutes and serve.
When I lived on the Texas-Mexico border, my dear friend taught me how to make Spanish-style rice from her home country – El Salvador. Like traditional Mexican rice, this dish complements Mexican food like tacos and enchiladas very well.
Salvadoran rice differs, however, from the El Chico mainstay in that it has no tomatoes or chilies. It has a much milder flavor, which complements Enchiladas Verdes perfectly.
- 2 Tbsp vegetable oil
- 1/2 c. white onion, chopped
- 1/2 c. bell pepper, chopped (green or red)
- 3 carrots, peeled
- 2 c. rice
- 3.5 c. chicken broth or water
Heat vegetable oil in large skillet; add onion and peppers and sauté until tender. Add in rice and stir to blend. Using a potato peeler, shave strips of carrot into skillet on top of rice, stirring to blend. (Don’t worry if you cannot use all the carrot.)
Add in broth, stir, and bring to a boil. Cover, reduce heat, and simmer for exactly 20 minutes. Season with sea salt and serve.