It's Cinco De Mayo time and what better way to celebrate than to go to your favorite Mexican Fast food restaurant. Oh wait!!! You want to know exactly what is in it and you are ready for a nice home cooked meal too. Well you can have both. I've created a "copycat" recipe here for a tasty burrito bowl and yummy cinnamon dessert too.
COPY CAT BURRITO BOWL
INGREDIENTS - Makes 2 bowls
Adobo Marinated Chicken
2 Chicken Breasts diced (uncooked)
1 tsp adobo sauce from can of chipotle peppers in adobo sauce
1 TB Lime Juice or Juice from ½ Lime
¼ tsp Chili Powder
½ tsp Garlic, chopped
Combine all and place in a zip top bag. Put in refrigerator to marinate at least one hour or overnight
Once ready to prepare the chicken place contents of the bag in pre-heated skillet on medium heat and sauté until cooked through. Remove and set aside
Cilantro Lime Cauli-Rice
2c. Frozen Cauliflower Rice
2 TB Lime Juice or Juice of 1 Lime
3 TB Chopped Cilantro
Combine all ingredients and heat through. I used the microwave, then set aside and let flavors come together.
½ c. Black Beans, partially drained
½ tsp Chili Powder
1tsp Garlic, chopped
¼ tsp cumin
Combine all ingredients and heat through. I used the microwave again here too.
½ c. Kernel Corn
1/8 c. Diced Red onion
½ Jalapeño, diced and seeds removed
¼ c. Cilantro, chopped
Combine all ingredients. Place in sealed container and put in refrigerator until ready to use. I think it’s best to make this the night before when you’re marinating your chicken. It has better flavor when you’re ready to use it.
Salsa of Choice
½ c. Shredded Cheese
When ready to prepare your bowls. Take 2 bowls. Place half of the "rice" in the bottom of each bowl.
Then add the Black Beans divided between the bowls.
Next is half of the chicken in each bowl.
Top with half of the corn salsa, Any regular salsa of choice and sprinkle 2 TB of the shredded cheese on top of each. Feel free fo add shredded lettuce to your liking as well and if you're feeling EXTRA festive you can add some sautéed onions and peppers.
HEALTHY BAKED CHURROS
1/3 c. Greek Yogurt
1 TB Honey or Maple Syrup
1 c. Oat Flour (You can grind regular oats in a blender using 1 ¼ c. oats)
1 tsp Vanilla Extract
1tsp. PLUS some for sprinkling, Cinnamon
Preheat oven to 425 degrees.
In a small pot, mix 1 cup of water with your honey on medium heat, be sure to stir well so honey doesn't stick to the bottom. Add the Greek yogurt and continue to stir Bring all to a boil, turn off your heat and mix in your oat flour. In a separate bowl, mash the banana and mix with vanilla extract and about 1tsp cinnamon. Add this mixture to the dough in the pot. Mix well. Line your baking pan with parchment paper and “pipe” your mixture onto the sheet each Churro being about 5” long
To do the “piping”, use a zip top bag, place the dough in it and cut the corner off of the bag. The opening should be about ¼”.
Sprinkle a bit of your cinnamon and stevia on top of each churro before baking for12-15 minutes. Then turn oven to broil High for one minute. Check the churros. Keep broiling for another minute checking them every 30 seconds to prevent burning. Once they have a crunchiness to them remove from oven. Spray each churro with non-stick spray and place in a zip top bag that has equal parts cinnamon and stevia in it. Shake them in the bag until coated and place on plate to cool.