Burrito Bowls

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Burrito Bowls
Try this burrito bowl instead of ordering out.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
  2. Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
  3. Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Copycat Texas Roadhouse Steak Rub

This was a quick and easy rub that add a punch of flavor to the steak.  Original recipe found on the Cozy Cook.

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Copycat Texas Roadhouse Steak Rub
A beautiful rub for you steaks
Course Rub
Servings
serving
Ingredients
Course Rub
Servings
serving
Ingredients
Instructions
  1. Combine all ingredients in ziploc. Place steaks in, I did 2 and shake on. Cover each side of steak and let rest 40 minutes. To cook, I used a cast iron to sear both sides and then cooked in oven until done to medium rare.

Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Oven Fried Southern Hot Honey Chicken

I have been hunting for a good oven baked fried chicken and alas I found it. Original recipe found on Half Baked Harvest. This is moist and full of flavor.

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Oven Fried Southern Hot Honey Chicken
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Instructions
  1. Add chicken to gallon bag with zip top and pour in the buttermilk and salt. Toss well and refrigerate for 20 minutes. Preheat oven to 425. Line baking sheet with parchment. Add cornflakes, flour, thyme and salt to flat based medium bowl. Stir well. Remove the chicken from buttermilk mixture and dredge through the cornflake mix. Press gently to coat well. Place on baking sheet. Lightly brush the chicken with olive oil. Cook in oven for 15-20 minutes and then turn the chicken and cook for the remaining 10-15 minutes. In a small pot add the butter, honey, cayenne, chili powder, paprika, garlic powder and salt. Let it melt thoroughly. Once chicken is out drizzle hot honey on it. I let it sit for about 5 minutes and serve.

Instant Pot Salmon With Garlic Potatoes and Greens

Quick and delicious meal.  Original recipe from Food Network Magazine.

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Instant Pot Salmon with Garlic Potatoes and Greens
Course Main Dish
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Put potatoes in the bottom of the instant pot with 1 c water and 2 tbsp butter, a pinch of salt and pepper. Place the pots steam rack over the potatoes. Rub the sides of the salmon fillets with the paprika and lemon zest. Put skin side salmon on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the pressure cooker to high pressure 3 minutes. Carefully turn the steam value to the venting position to release the pressure. Remove salmon and rack and set the cooker to saute to normal heat. When the potatoes start sizzling and cook, stirring until softened. 1-2 minutes and season salt and pepper. Smash potatoes with fork until chunky. Turn off cooker, add the spinach to potatoes until wilted. 1-2 minutes. Season and serve salmon with lemon wedge.