Hey everybody! So, I’ve been hearing about it…I’ve been reading about it…the Instant Pot. At first I brushed it off, I mean I have a pressure cooker, I have a slow cooker, do I really need this device? I’m also the type of person that tends to stay away from another kitchen “gadget.” But, Instant Pot has been so popular for so long with so many great things said about it that I couldn’t ignore it anymore. So, I decided to make a space in my kitchen for it and for my birthday my beautiful wife and in-laws ended up getting me on…so it’s been about a month since I got it and I just now finally busted it out! I was perusing the internet, looking at what other people were doing and settled on trying some carnitas. All I can say is WOW! It really is a great kitchen appliance. It was so nice to be able to saute, pressure cook and then keep the food warm all in one pot! I also really like how it takes a lot of the guessing work out of pressure cooking. I have a stove top pressure cooker as well and you kind of have to baby sit them while they do their thing. I was also really impressed how easy it was to clean. So, even though I only have one cook under my belt, so far I give this thing two big thumbs up. Can’t wait to do more with it! So, as far as the recipe goes, I made some very traditional pork carnitas, that I served on yellow corn tortillas, with homemade pico de gallo and a avocado crema. Give it a try and let me know what you think!
So here is Part Two from last weeks Guacamole Post. The flavors of this recipe is definitely on point, I feel it tasted exactly like a Chipotle Burrito Bowl (Just wish I cooked the rice a little better). I guess really the only thing is convenience, it's a lot easier to just go buy a Burrito Bowl at Chipotle. I think where this recipe would shine is if you had a party or if you have a larger family and you could have people build their own burrito bowls.
One thing that I did learn though is a really easy substitute for Chipotles in Adobo. Me being the bone head I am, forgot to grab a can for this recipe. So I did a little googling to find this substitute that worked out really nice. You simply mix 1 Tbsp Ketchup, 1 Tbsp Apple Cider Vinegar, 1/2 tsp Smoked Paprika, 1/2 tsp Cayenne Powder, 1/2 tsp Cumin, and a pinch of oregano. It worked surprisingly well! Permanent substitute? No, but an easy fix with some common household ingredients for sure. On to the recipe!
Prep time: 1hr | Cook time: 30min | Total time: 1hr30min | Yield: 4 portions
For the Chicken
- 1 Tbsp vegetable oil
- 2 chipotle peppers in adobo, finely chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 3 boneless, skinless chicken breasts
For the Rice
- 1 tsp vegetable oil
- 1 cup white basmati rice
- 2 cups water
- 1 lime, juiced
- 2 Tbsp fresh cilantro, chopped
- kosher salt to taste
For the Toppings
- 1 cup black beans, warmed
- 1 cup charred corn (canned or frozen), warmed
- 1 each red and green pepper, julienned and sauteed
- 1 cup guacamole
- 1 cup pico de gallo, or salsa of your choosing
- 1 cup monterey jack cheese, finely shredded
For the Chicken
- Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl, stir to combine.
- Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place in the fridge and let it marinate for at least 1 hour.
- Heat a large saute pan or outdoor grill to medium high heat. Place the chicken on the cooking surface and cook 5 to 6 minutes per side, until the internal temperature reads 165F. Remove chicken and let rest for 10 min. Chop the chicken into small bit sized pieces and use as needed.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and saute for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff the rice with a fork.
- Arrange equal parts of the white rice and chopped chicken in 4 bowls. Top with equal parts of the black beans, corn, guacamole, fajita peppers, and cheese. Season with salt and pepper as needed and serve immediately.
Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your chicken, like in this recipe to 165F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!
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Thanksgiving has come and gone (hope you all had a lovely Thanksgiving!) and I don't know about you, but we have been having a pretty mild late fall compared to other years. This is going to be our first Christmas in the new house so we were super excited to start decorating it for the holidays. I think we did a pretty good job, don't you think??
A few days ago we finally got our first snow, and it was actually a significant snow, probably about 4 inches. One of my favorite things on a snowy day, besides soup, is some kind of homemade bread...especially banana bread. There is something just so comforting about it, especially when it is still a little warm. My mom would make us banana bread all the time and we would always fight over the end pieces (because those are the best!). Luckily I don't have anybody to fight over the end pieces with so they are all mine :)
This is a pretty standard banana bread recipe and it's super easy. It's also nice that it doesn't require a lot of ingredients, I actually wasn't even planning on making it, but I had all the ingredients already and some over ripened bananas that I was probably just going to throw away, so I made some. Give this recipe a try and let me know what you think in the comments, it's definitely a winner in my book!
Prep time: 15m | Cook time: 1h 5m | Total time: 1h 20m | Yield: 1 loaf
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cup overripe bananas, mashed
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.