Burrito Bowls

Basically I made homemade Chipotle. Only not exactly, because I like mine better. And it's on quinoa. Which is better than rice.

For anyone who wants a laugh, you should've seen my snapchats while attempting to make rice. I was prepping it ahead so I could make this for dinner because yum.  Buuuut here's the issue: I have control issues. Rice requires that you bring it to a boil, reduce the heat, put a lid on it, and then WALK AWAY. For like an hour. You have to just WALK AWAY, ignoring your precious rice and just trusting that it will grow up and become rice. This is not something that I excel at.

So yeah. These burrito bowls have quinoa instead, because quite frankly I like it better, it doesn't take as long, and it doesn't stress me out as much. So much better. Also I think it might be healthier? Or maybe that's just me. Next time you want to tell me I'm a good cook, please just remember that rice stresses me out to no end. Anyway.

Honestly, you could just forego the quinoa and chicken altogether and eat the guac and pico with chips. But um, that might ruin the nice, healthy, balanced vibe we're going for. And you need the protein. Or, um, I do. So yeah, make the chicken and quinoa. Then just stir it all together. Or I guess if you like stuff better separate, you can leave it like that, but.....I'll think you're a little weird. Sorry.

Quinoa Burrito Bowls
Ingredients
guac
store bought or this recipe

pico
3 tomatoes, roughly chopped
1/4 cup red onion, chopped
1/2 jalapeno, minced
2 ears of corn, cut off the cob
1/3 cup cilantro, roughly chopped
1 clove garlic, minced
juice of one lime
salt to taste

chicken
1.5 lbs chicken cutlets
1 can chipotles in adobo
1 tsp cumin
2 tbsp honey

2 cups quinoa, cooked (I cooked mine in vegetable broth but that isn't mandatory)
1 tbsp butter

1. Make the guac, unless you're using store bought.
2. Make the pico by combining all ingredients in a bowl and gently mixing. Cover and put in fridge while you make everything else.
3. Prepare the chicken by seasoning with the cumin, then pour on the adobo sauce and some of the chipotle peppers, chopped. Drizzle on honey, then turn the cutlets a couple of times to totally coat. Refrigerate for an hour.
4. Add the chicken to a pan over medium heat. Cook for about 5 minutes per side, then quickly slice.
5. Mix the hot quinoa with the butter.
6. Serve in your preferred ratio, and enjoy with tortilla chips or just a fork.
   
   
   

Pizza with Fried Chicken, Bacon, and Mac & Cheese

Say what?

Yup. You heard right. That's a pizza with fried chicken, bacon, and macaroni n cheese. Beer mac n cheese, that is. I know.

Did I go overboard? At least a little, right? I figured. But it's okay. This is worth the unbelievable carb fest. And I mean, according to my MCAT review book, carbs are really important. They fuel your body. And yeah, it's more complicated, but just go with it.

Speaking of which, I registered for the MCAT yesterday and aghhhhhhh. FREAKING OUT. Just a little. You know how it is. So um, September 10th. That's the magical (read: terrifying) day. There may be some correlation between the start of my MCAT studying and my developing a liking for coffee. These things go together, you know.

But it's okay. Because we have this pizza. This pizza isn't too hard to make, and is crazy and comforting enough to help you feel better after a long day of MCAT studying. It's also good to emotionally eat when you're angry about the treatment of mental illness in America. But um, that's another post. Aaaanywaaaaay.

Frat Boy Pizza
Ingredients
1/4 cup (1/2 stick) of butter
1/4 cup flour
1 cup dark beer**
1 1/2 cups whole milk

1 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder
12 oz shredded cheddar cheese
1/2 box macaroni, cooked and cooled
6 slices bacon, cooked and crumbled
1/2 pound chicken tenders, diced (I got the ones from Publix)
1 pizza dough
1/4 cup shredded Parmesan cheese

1. Make the mac n cheese first: Start out by making a roux. Melt the butter over medium-low heat, then add the flour, stirring. Once thickened and slightly browned, add the beer, milk, and spices. Stir.
2. Continue stirring over medium heat until the mixture boils. Allow to boil for 3 minutes, then add cheese.
3. Stir until cheese has completely melted.
4. Carefully fold in pasta. Let cool.
5. Shape pizza dough into and awkward oval or a better shape. Bake at 350 for 8 minutes.
6. Remove dough from oven. Sprinkle with about half of the bacon and chicken. Add about half of the mac n cheese. Top with the remaining bacon and chicken, then add another layer of mac n cheese. This will make a VERY thick pizza. If it's too much for you, you don't have to add all of the macaroni, but it's better if you do.
7. Top with the parm and put back into the oven for another 18 minutes, until the top in slightly browned. Enjoy!
   
   
   

BLT Salads with Chicken and Garlic Bread Croutons

Hi friends. I made us salad. With CROUTONS.

Homemade croutons are a thing you need in your life. You'll be shocked by how easy they are and how good they are. They make every salad so much better. Like, I don't think you understand how awesome salads you make at home have the potential to be.

Believe in your salads. They love you. You should love them. Love yourself. Make your own croutons. Homemade salad dressing is doable too. If I can make it happen, so can you. Come over and eat this salad with me. I know it's not quite comfort food, but the croutons bring it pretty close. Trust me.

BLT Salads with Chicken
Ingredients
4 cups butter lettuce
8 slices bacon, cooked and crumbled
1 tomato, diced
1 ear of corn, cut off the cob
1 lb chicken (I like to use the tenderloins)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

dressing
1/2 cup Greek yogurt
1 tbsp garlic, minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp olive oil
2 tbsp Parmesan cheese, grated

garlic bread croutons
1 cup sourdough, cut into 1/2-inch cubes
3 tbsp olive oil
3 tbsp garlic, minced

1. Add all the vegetables for the salad to a large bowl.
2. Season the chicken with the salt, pepper, and garlic powder, then add to a pan over medium heat. Cook about 4 minutes per side, until white all the way through. Remove from heat, let cool, then chop and add to the bowl with the veggies.
3. For the dressing, stir together the yogurt, mustard, garlic, cheese, and vinegar.
4. Whisking continuously, add the oil to the dressing in a steady stream. Whisk until smooth.
5. For the croutons, add the bread cubes to a baking sheet. Drizzle oil over top and sprinkle on the garlic. Toss to coat thoroughly.
6. Bake at 350 for about 15 minutes, then toss to flip and cook another 5 minutes, until golden and toasty.
7. Combine in the desired ratio and enjoy!

Harvest Pie

Guys, orange food is harrrrrd to photograph. Because no matter how pretty and rustic that sweet potato looked in person....the photos just look too bright and neon to me.

Oh well I guess. It's also not the right time of year for something harvest-y, but I guess I don't care about that either. This is yummy, I promise. Don't let my blase attitude fool you.

I'm pretty sure it counts as healthy, too. It's low carb and sweet potatoes are soooo good for you. So I'm counting it. It's a nice contrast to a lot of the sugar and butter that's becoming the norm around here. That being said, unlike many (unfortunate) healthy foods, this stuff is hearty. Think Shepherd's pie, only with chicken. And curry. And sweet potatoes.

Essentially, my goal in life (or one of my goals, anyway) is to crank out delicious food. If it happens to be healthy, that's a bonus. Today we met the goal, and got the bonus.

Harvest Pie

Ingredients

1 tbsp olive oil

1/4 cup onion, chopped

1 tsp garlic, minced

1 lb ground chicken

2 tsp curry powder

1/2 tsp salt

1 can corn

1/4 cup craisins (dried cranberries)

1 sweet potato, peeled and cubed

2 tbsp salted butter

3 tbsp milk

1. Add the olive oil to a pan over medium heat, and cook the onions for 3 minutes, then add garlic. Cook another minute, then add the chicken. Season with curry and salt, then stir, taking care to break up the chicken. Cook another 5 minutes or so, until no more pink remains.
2. Reduce heat to medium-low, then add corn and cranberries. Simmer another 5 minutes. Pour into a casserole dish.
3. Meanwhile, add the potato to a pot with water and bring to a boil. Boil until potato is fork tender.
4. Once cooked, drain the potato and mash, adding the butter and milk.
5. Using a fork, add the potato to the top of the casserole dish, smoothing carefully.
6. Bake at 350 for 15 minutes. Enjoy!
   
   
   

Thai Chicken Salads

Taste the rainbow.

Wow. I'm obsessed with this salad. No exaggeration. I adore thai food, especially the peanut sauces. Just the flavor combinations of tangy chili sauce, peanuts, and zingy cilantro? Ahhhh. So good.

Also, friends, this makes a LOT of salad. I was overexcited when I made it. But it's okay because YUM. And it's perfect because it's light and fresh and healthy and spring break is coming up.

It's not really the best thing to emotionally eat while you sob over Grey's Anatomy (I'm in season 8 now, but it literally doesn't matter because every season is life-ruining), but I like to think it's brain food and will help you power through midterms. Because exams suck. But, I'm rooting for you. Come over and study and eat salad with me, please.

Thai Chicken Salads
Ingredients
1 lb chicken, cooked and cubed (I recommend using the little tenderloins Publix sells. so good and they cook fast)
1 head green cabbage, shredded
1/2 head purple cabbage, shredded
1/2 cup shredded carrot
1 red bell pepper, cut into sticks
2/3 cup soybeans (I used frozen ones that I thawed out)
3 green onions, sliced
1/4 cup fresh cilantro, chopped roughly
1/2 cup peanuts, chopped (use salted peanuts)

dressing
1 cup thai chili sauce
1/3 cup peanut butter
2 tbsp soy sauce
1/4 cup coconut milk (full fat)
1 tsp ginger, grated

1. Combine all the vegetables and peanuts in a large bowl (I mean LARGE, this is a HUGE amount of salad).
2. For the dressing, combine all ingredients in a medium bowl. Blend by hand until they come together (this may take a bit).
3. Top salad with dressing to taste. Enjoy!
   
   
   
   

Buffalo Chicken Nachos

This happened. Nachos. Praise.

Basically, 90% of my recipe ideas lately involve re-imagining foods as other food. For example, here we have chicken wings masquerading as nachos. It's a great disguise.

Does going to the grocery store make anyone else feel, like, really adult? It just makes me feel so much like I have my life together. It's great. But then, also, having a fridge full of leftovers and no ingredients makes me weirdly happy? Like productive, I guess. It's like, hey, look, I cooked all my stuff, now I have food that's actually prepared. Go me.

Anyway, these nachos are a product of my habit of taking over others' kitchens. It's fun.

Buffalo Chicken Nachos
Ingredients
about 2/3 a bag of tortilla chips
1 lb chicken (I used the little tenders that Publix sells so they'd cook quicker)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp margarine
9 tbsp hot sauce (I used Crystal, which I know isn't technically buffalo.....)
8 oz cream cheese
3 tbsp sour cream
1/4 cup mozzarella, shredded
3 green onions, chopped
ranch dressing

1. Mix together the seasonings, then sprinkle on both sides of the chicken. Add the chicken to a pan over medium heat, then cook, flipping once, until white all the way through. With the tenders it took about 3 minutes per side. 
2. Chop the chicken while still warm, then add to a bowl with the margarine and 4 tbsp of the hot sauce. Stir together until the chicken is coated.
3. In a separate bowl, add the cream cheese, sour cream, and remaining hot sauce. Blend using a hand mixer until homogeneous.
4. Spread the chips out on a baking sheet. Drop the cream cheese mixture on the chips, spreading it as best you can. Scatter the chicken and cheese on top.
5. Place nachos in the oven under the broiler for a couple minutes. Keep an eye on it. You just want the cheese to melt, don't let the chips burn.
6. Drizzle the ranch on top and scatter the green onions. Enjoy!
   
   
   

Sweet BBQ Chicken Pizza

Pizza is one of those things that I'm always sort of shocked by how easy it is. Every time I go to make it, I'm expecting some long, arduous process, and then it never actually is. In fact, making a pizza of your own takes about the same amount of time as ordering one and waiting for it to be delivered. It's just not hard.

Anyway. This pizza is an homage to sweet and smoky. I love BBQ pizza, and I decided to add some pineapple, just to make it a little more funky and yummy. To my surprise, this worked beautifully. 

Make this. Eat it while you watch Grey's Anatomy. Then come talk to me because that show is ruining my life.

Sweet BBQ Chicken Pizza
Ingredients
1 pizza dough
1 chicken breast, cubed and cooked
2/3 cup BBQ sauce
1 cup mozzarella cheese
1/2 cup pineapple, thinly sliced
1/4 cup red onion, chopped
1/4 cup cilantro, chopped

1. Spread out the pizza dough into your desired shape.
2. Spread sauce around the dough. Top with toppings, except for cilantro.
3. Bake for 15 minutes at 350 degrees.
4. Top with cilantro. Slice and serve.

Chicken Tacos

Taco night is a thing around here about once a week, as is guac. I usually make beef ones, with the little seasoning packets from Publix, but it's just as easy to make your own seasoning, and chicken is a nice change at times.

This smells so good OMG.

This recipe starts, as all good recipes do should, by sauteeing onions. It's the best way to start anything and I love it. 

Does raw meat freak you out? I understand.

I made a lot of chicken, so feel free to scale this one down, or feed your roommates. Make them do dishes, though. Tell them I said so. It's what I do. If I was you, I'd serve this one with this guac and lots of salsa. I was out of salsa when I made this, so that didn't happen.

Anyway, happy taco-ing!


Chicken Tacos
Ingredients
1/4 cup red onion, roughly chopped
1.5 lbs chicken breasts, cut in half inch cubes
4 tbsp olive oil (or vegetable oil, it's your call)
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
tortillas, guac, salsa, and anything else you need to make tacos awesome

1. Saute the onion in 1 tablespoon of the oil over medium heat until it's soft.
2. While this is happening, toss the chicken cubes with the remaining oil and all of the spices. I used my hands, but you can use a spoon if raw meat bothers you.
3. Add the chicken to the pan, and cook it, stirring occasionally, until it is white all the way through.
4. Remove the chicken from the heat and serve it however you want. On tacos, in quesadillas, in burrito bowls, plain, in lettuce wraps, on salad, etc. The possibilities are endless.

I ate mine on tacos with guac, which is not particularly appetizing. It's yummy, I promise.

Curried Chicken Salad

I'm going to apologize in advance for the lack of pictures in this post. If we're all being honest here, chicken salad is not a photogenic recipe. However, what it lacks in aesthetic, it makes up for in flavor.

Chicken salad is sort of great. It's quick and easy, but also can be really tasty. I make it like once a week. Or more. Or everyday. Don't judge.

I use canned chicken because it's easy and cheap. You can buy a rotisserie chicken if you want to, but that's just not my style right now. Hello, college.

Don't let the curry in this recipe freak you out, it adds a unique spice and flavor. It also lends itself well to grapes, raisins, or apples, if any of those appeal to you, but I'm not really a fan of fruit in my chicken salad. As always, make it your own.

I ate it off of croissants because they make me feel classy. I also made two sandwiches because I bought the little baby croissants from Publix and I'm a hungry girl. Also, two sandwiches look better when you're taking pictures for your invisible internet friends. I've eaten this stuff on everything from lettuce to chips though, so, you do you.

Curried Chicken Salad

Ingredients

1 can chicken (I like the white meat stuff)

2 tbsp mayo

1 stalk celery, chopped

roughly the same amount onion, chopped (I think it's like 1/8 cup or some weird amount like that)

salt and pepper to taste

1/4 tsp garlic powder (or about 1/8 tsp of fresh minced garlic but I was out)

1/4 tsp curry powder

2 hard boiled eggs, chopped

1. Combine all ingredients and smush together.
2. Serve on croissants, bread, chips, tomato, lettuce.....whatever your heart desires.