What out Chipotle!

Who doesn't love a ginormous burrito, or a bowl full of burrito filling?  If you are a fan of Chipotle - then you will LOVE this recipe.  I gotta say it is just as good, if not better than the real thing.  If you've never had Chipotle, then make this and let me know what you think.

I like the burrito bowl, which is basically a naked burrito.  Feel free to make actual burritos with these fillings if you prefer. 

First I shall introduce you to the main characters...

Cilantro Lime Rice

Black Beans

Barbacoa (yummy beef!)

Supporting Roles...

Cilantro Lime Rice

Basmati Rice (or any you like)

1 lime

cilantro (as much or little as you like)

1/2 tsp salt

1 tsp olive oil

Add olive oil to sauce pan, add rice, salt and the juice of one lime.  Add water as directed depending on what your rice calls for.  After cooking, fluff the rice and add the cilantro.

Black Beans

1 can of black beans

Open can, put beans in bowl, cover bowl, microwave for a few minutes.  : )

Barbacoa

5 lb chuck roast

8 cloves garlic, minced (I used a food processor)

1/4 cup ancho chili powder

1/2 tsp cumin

1 tsp black pepper

3 Tbs apple cider vinegar

1/2 cup water

Place roast in crock pot, mix all other ingedients together and the pore over the meat.  Cook on high for 6 hours.

Now, layer up all the goodies and toppings you'd like in a bowl and Voila!

Muffins for your Pumpkin

I've become obsessed with the website www.pinterest.com.  Don't click it, it will suck you in and consume a lot of your time!  I came across a recipe for a cake that only takes 2 ingredients, both of which I happened to have on hand, so of course I had to try it!

I decided to make mini muffins with glaze, instead of a cake or cupcakes.  They came out great and were so yummy!

Pumpkin Mini-Muffins with Maple Glaze

Muffins

1 box yellow cakes mix

1 can pumpkin

Bake as directed on cake box.

Glaze

1 cup powdered sugar

4 TBS maple syrup

4 TBS milk

Stuff it!

I'm not a fan of raw peppers, but I really like them cooked.  I had basically everything to make these on hand, and they were pretty good.  Very easy to assemble ahead of time and bake just before dinner. 

Stuffed Green Peppers

2 medium green bell peppers

1/2 pound ground bee

1 (8 ounce) can tomato sauce, divided

1/4 cup uncooked instant rice (I used brown rice)

3 tablespoons shredded Cheddar cheese, divided

1 tablespoon chopped onion

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350 degrees F for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.               

Kickin' It up Cajun Style

If you live in Indianapolis, I'm sure you've at least heard of Yats, and if you haven't ever been there, you should go.  Right now.  This post can wait.  Go ahead...

Ok, so now that you are back, I will share with you the recipe for their delicious Chili Cheese Etouffe... the owner was awesome and shared it once in Indianapolis Monthly magazine, and it is pretty darn close to the kind you have at his restaurant.  Don't let the massive list of ingredients scare you away, you have most of them on hand, I promise...

Yats Chili Cheese Etouffee

1 stick butter

½ cup flour

1 cup chopped green onions

1 cup diced celery

1 cup diced bell peppers

1 cup diced onions

2 tsp minced garlic

1 can Rotel Original diced tomatoes

½ tsp dried thyme

1 Tbs tomato paste

1 tsp dried basil

¼ tsp black pepper

¼ tsp white pepper

¼ tsp cayenne pepper

3 cups chicken stock

3 cups shredded aged cheddar

8 oz. half and half or heavy cream

1 tsp. chili powder

Pinch ground coriander

Pinch ground cumin

Pinch ground cloves

Dash Leas and Perrins Worcestershire sauce

Dash Tabasco sauce

1 lb cooked crawfish, shrimp and/or chicken (I used chicken)

Cooked white rice

Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.

Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.

Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).

Add the stock, bring to a boil and simmer until the mixture becomes thick

.

Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well.

Gently stir in the crawfish, shrimp and/or chicken and serve with white rice.