CHIPOTLE BOWL RECIPE

CHIPOTLE BOWL RECIPE
http://fabulesslyfrugal.com/chipotle-bowl-recipe
We all really liked these.  It was a fun change.  Had made homemade tortillas to go with it (see Made from Scratch folder).  Need to start beans 30 min before eating (or longer).  The tortillas took about an hour.

Chicken: (used a rotesserie (sp) from Costco)
2-3 breasts of chicken
2 limes
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Ground Cumin
1 tsp Oregano leaves
½ tsp cilantro leaves
½ tsp black pepper

Beans:
1 tablespoon vegetable oil
½ cup yellow onion, diced
2 cloves garlic or 2 tsp minced garlic
2 cans black beans (15.5 ounce)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper, fresh ground
1 bay leaf
1 teaspoon lime juice

Rice:
2 cups water
1 cup white rice
1 tablespoon butter
1 teaspoon salt
¼ cup lime juice
2 tablespoons cilantro, chopped

Chicken:
Place chicken in crock pot and sprinkle with the juice of one lime and the spices listed. Cook on low for 4-6 hours until it reaches shred consistency. Shred chicken. Squeeze second lime over the chicken.

Beans:
Heat oil in a medium pot.
Saute onions and garlic.
Add remaining ingredients except lime. Simmer fro 30 minutes.
Stir in lime juice before serving.

Rice:
In a medium pan heat 2 cups of water and 1 T butter to boil. Add 1 cup of rice and salt.
Lower heat to low and cover. Cook for 20 minutes.
Stir in lime and cilantro after rice is cooked.
To make Bowl:
Combine all ingredients over a bed of lettuce layer, beans, rice, chicken, cheese, salsa, guacamole, and sour cream.

Corn Salsa Recipe
Rating: 5
Prep Time: 20 minutes
Corn Salsa Recipe
Ingredients
1 Can of Yellow Corn or 1 pound of frozen corn
2-3 Sweet Mini Peppers
½ cup Red Onion, chopped
1 tablespoon Lime Juice
2 tablespoons cilantro, chopped
Salt and Pepper to Taste
Instructions
Combine all ingredients and stir together.

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!

CORNBREAD

2nd edition McCleve recipe that Aunt Sharon submitted is really, really good.  That is the one I normally take to the coast.  Jenna really likes it.

PLANT-BASED CORNBREAD
We all really liked this.  Good topped with butter (I didn't do), honey, blue agave or maple syrup.  We had with homemade mac & cheese.  Would be so good with beans or chili.

Preheat oven to 400.  Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)

Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)

In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar.  Set aside.

In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt.  Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).

In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce.  Mix until well combined.

Add dry ingredients to the wet and mix until just combined being careful not to overmix.

Pour mixture into cast iron skillet.  Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.

Once the cornbread is finished, let cool, slice and serve as a side dish with chili.

CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church.  I did win 2nd place with Steve's chile recipe.  It had a sweet taste to it but not too sweet.

UPDATE: YUM!  Is great if you are craving something sweet!  I added a can of creamed corn (did less water than cake mix called for because of corn).

Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional

Cook in a cookie sheet or 9x13 depending on how thick you want it.  Baked at 375 (in 9 x 13) for about 30 min. 

CREOLE CORN BREAD

This was different, but we all liked it. Would be a good way to get rid of extra rice. Came from Taste of Home Contest Winning pg. 156

2 cups cooked rice

1 cup yellow cornmeal - plus a little more for the pan

1/2 cup chopped onion

1-2 T seeded chopped jalapeno peppers (I used 1 T green chilies)

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup milk

1/4 cup oil

1 can (16 oz) cream-style corn

3 cups (12 oz) shredded cheddar cheese (I had velveeta on hand so that is what I used)

In a large bowl, combine the rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese.

Sprinkle a well greased 10" ovenproof skillet with cornmeal (I used round stoneware). Pour batter into skillet. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Serve warm.