Copycat Chipotle Rice Recipe

One of my new favorite things is finding copycat recipes from my favorite restaurants.  Seriously, pretty much everything you can think of has a copycat recipe online so go for it people.....use Google for the good of you and your families!!!

I was lucky to choose a graduate school in the same town where Chipotle originated.  In fact, I lived just a few miles from the first Chipotle ever.  Their burritos, burrito bowls, tacos, salsas, guac....mmmmm, now I'm hungry.  Well, everything is good so I thought, how can I make my own at home?? The first question is "what really makes them so good?"  And it really comes down to the basics....the rice!!! So I reached out to Google and found a copycat recipe that is pretty spot on.  Good luck in your copycat endeavors!!!

Chipotle Rice
1 cup white basmati rice (I used regular white rice and it was fine)
1 tbsp butter
1 lime
2 tbsp chopped cilantro
salt

Melt butter over medium heat.  Add rice and squeezed lime juice from one lime.  Stir rice continuously in liquid for one minute.  Add water according to rice package directions and salt to taste.  Cook according to directions.  When rice is cooked through, add chopped cilantro while fluffing and prior to serving.

And that's it folks!! Super easy but I will no longer eat plain white rice in a burrito again...just sayin'.

Good eatin',

Deedles

Honky Tonk Sweet and Spicy Salad Dressing

In a big move to start being healthier and EATING healthier, I got the brilliant idea to start making my own salad dressing.  Unbeknownst to me, a lot of people make their own salad dressing!!! The good thing about that is I was able to get a lot of great suggestions from friends, family and also on my go-to favorite Food Network.com.  That was where I found this gem from a restaurant in Chicago called Honky Tonk BBQ.  It's a really down-home, southern style dressing that is great for a salad as a side but also salad as a meal.  I tried it out with grilled chicken and mixed greens and was blown away by how good it is.  Try it out for yourself!!


Honky Tonk Sweet and Spicy Salad Dressing
1/4 c. sugar
1/8 c. water
3/4 c. olive oil
1/4 c. dijon mustard (more or less depending on preference)
1/8 c. Sriracha sauce (more or less depending on preference)
1/2 tbsp salt
1/2 tsp dried ground ginger
1/2 tsp celery seed
1/4 tsp pepper

Blend all ingredients in blender.  Adjust seasoning to taste.

I'm going to try this on a chicken wrap tomorrow and continue experimenting!!!

Good eatin',

Deedles

Chicken Stir Fry with Green Beans

It's abundantly clear that I like cooking Asian food at home.  And, (yay!) I finally bought a wok.  So be prepared for even more Asian recipes to come.  I wanted to come up with a basic chicken stir fry that is easy, cheap and delicious because a stir fry is really easy to make on the fly or with random ingredients at home.  Thanks to Emeril for this absolutely delicious and easy stir fry recipe.  I was hooked from the first bite!!!

Chicken Stir Fry with Green Beans
6 oz boneless, skinless chicken breasts sliced very thin (about 1/8 inch)
1/4 cup soy sauce (for marinade)
1/4 cup vegetable oil (for marinade)
1/4 cup cooking sherry (for marinade)
1 tsp ginger
3/4 tsp Asian spice blend
All of the above ingredients are combined and used as a marinade for at least 1 hour.
1/4 cup vegetable oil
1/2 lb green beans, stem ends trimmed, cut into 2 inch strips
1 tbsp minced garlic
1/4 cup roughly chopped cashews
2 tbsp hoisin sauce
1 tsp sesame oil
3 tsp soy sauce
1 tbsp toasted sesame seeds
1 1/2 tsp Sriracha or other roasted garlic hot sauce
1/4 tsp red pepper flakes
Chopped green onion for garnish, optional

Combine ingredients for marinade as indicated above and marinate chicken for at least one hour.

In wok or sautee pan, heat the oil over high heat.  Add the chicken and stirring constantly, cook until brown, about 1-2 minutes.  Add the green beans and stir fry until wrinkles, stirring constantly, about 2-3 minutes. Add garlic and cook, stirring, about 10 seconds.  Add remainder of ingredients and stir to coat, about 1 minute.  Serve immediately over white or brown rice.  Garnish with green onion.

I was so impressed with how good this was.  The Sriracha and red pepper flakes really give it a good spicy bite.  Enjoy!

Good eatin'

Deedles

Sugar Grilled Asparagus

I'm a griller.  I grill.  No, really, I have been grilling!!! This is one realm that I have very little experience in but with a great big grill right outside at my disposal, why not??

Grilling isn't just about meat, you can also do great veggies.  As I am attempting to eat healthy and integrating more vegetables into my diet, asparagus is a great thing to put on the grill.  There are a lot of ways to season asparagus but I wanted to try something different so I tried a recipe for Sugar Grilled Asparagus and I am I happy I did.  It's probably the best asparagus I've ever had and it is sooooooo easy! If you love the sweet/savory combo as much as I do, this is for you.

Sugar Grilled Asparagus
1 bunch asparagus, thick stalks cut off at the end
olive oil
white sugar
salt

Roll the asparagus in olive oil then roll them in sugar.  Salt.  Place asparagus directly on the grill over medium heat until cooked, approximately 20 minutes.  Turn and move asparagus often so as not to burn the sugar.  Once the sugar caramelizes, move to low heat if necessary.

That's it! This asparagus is a great compliment to anything else on the grill.

Good eatin',

Deedles

Soft Sugar Cookies with Cookie Dough Frosting

I'm very picky about my cookies but I have always had a soft spot for sugar cookies with frosting.  I remember there being a cookie shop in the mall where I got my hair cut in college and I would always treat myself after getting my hair done.  The softer the cookie, the better.  The more frosting the better.

I've never made sugar cookies at home before but this recipe looked too good to be true.  Sugar cookies AND cookie dough flavored frosting?? Just stop it.  This frosting is legitimately life changing.  I want to put it on everything.  I ended the night with a stomach ache because I couldn't stop eating it.

Recipe from Iowa Girl Eats blog


Soft Sugar Cookies with Cookie Dough Frosting
Cookie Ingredients
1/2 cup vegetable shortening, room temp
1 cup granulated sugar
2 eggs
1/4 cup heavy cream
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
4 cups all purpose flour (more if needed)

Frosting Ingredients
3/4 cups unsalted butter, room temp
1/3 cup light brown sugar, packed
1/3 cups all purpose flour
1/2 tsp salt
1 1/2 tsp vanilla extract
4 cups powdered sugar (more if needed)
1/3 cup heavy cream
mini semi-sweet chocolate chips

In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy creamy and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 Tablespoon at a time as needed. Cover and refrigerate at least 30 minutes, or overnight.


Preheat oven to 350 degrees. Roll out dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.


To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.


With an offset spatula, spread 1 heaping Tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.

Ummmm, right?? Amazing.  Seriously enjoy and be ready to have your life changed.


Good eatin',


Deedles

Versatile Breakfast Casserole

Here's one for the guys! Or gals.  Or kids.  It's so easy.  I say it's for the guys because your wife/girlfriend/boyfriend/husband will love you forever if you make this.  It is so easy and versatile depending on your taste preferences.  It ALSO lasts for a week or so and is such a quick fix for breakfast in the mornings when you're running late or just don't feel like making anything.

We make this recipe almost every time I go home (Iowa) and it's always different! It's also always yummy. The recipe started from my cousin's wife Isabel in California and keeps making its way East so I had to pass it on.

I decided to make the casserole two different ways to show how different it can be.  I'll post the base of the casserole and then what I decided to add as variations for ingredients.

Base Ingredients
Serves 8 (double or triple the recipe depending on needs/company in the house)

5 eggs
1/4 cup flour
1/2 tsp baking POWDER
1/4 tsp salt (or to taste)
1 cup cottage cheese
1/4 cup melted butter
1/2 lb shredded cheese of your choice

Combine all ingredients in a bowl.  Bake in a casserole dish at 350 for 30-45 minutes or until casserole is cooked through.

That is the basis and you can add meats and/or vegetables depending on what you want to do.  The first casserole I made had Italian flavors.  I added the following:

Shredded cheese was a 5 cheese Italian blend
1/4 cup shredded fresh basil
1 small Roma tomato, diced
1 shallot, sliced thinly
Parmesan cheese grated on top

The second casserole I made had Mexican flavors.  I preferred the second one overall but it depends on what you're in the mood for really.  For this second casserole, I added the following:

1 lb ground chorizo
1 can diced green chiles
1/2 small onion, diced
Shredded cheese was a Mexican blend with pepperjack cheese as well

I cooked both of these on Sundays and had them to eat throughout the week.  As noted earlier, you really can use whatever cheese you have around, put in whatever veggies and add whatever meat you would like.  It's very easy to make and will make you a hit in your house!

Good eatin',

Deedles

Gingery Chicken with Peaches

Hello there!!! It has been FAR too long and I apologize.  Such a busy spring with my new job, a looooooonnnggg and much needed trip home and most recently my cousin moving to Denver so I have had little to no time (or money for that matter) to try out new recipes.

I have had this one in mind for months now but the beginning of summer seems like the perfect time for the savory and sweet deliciousness!!! The dish combines many Asian flavors with soy sauce and ginger with the sweetness of brown sugar and peaches to make this yummy, yummy, yummy (and so EASY) meal for the whole family.

Thanks to the blog Iowa Girl Eats for this recipe.  

Gingery Chicken with Peaches
Ingredients:

1 bag (1lb) frozen peaches, unthawed

1 red onion, halved and sliced ¼” inch thick

2 tablespoons soy sauce

1 tablespoon fresh ginger micro planed or finely minced

1 tablespoon brown sugar

2 teaspoons vegetable oil

2 teaspoon sesame oil

¼ teaspoon red pepper flakes
cooked brown or white rice

Marinade:

1lb chicken breasts
salt & pepper
1 Tablespoon fresh ginger, micro planed or finely minced
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon vegetable oil
1 teaspoon sesame oil

Season chicken breasts with salt & pepper. Combine ingredients for marinade in a large zip lock bag. Add chicken and marinate for at least 15 minutes, or up to 1 hour.

Preheat oven to 450 degrees. Place frozen peaches and onions in a large bowl then add ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and red-pepper flakes, and toss to coat. Pour into a non-stick sprayed 9×13 casserole dish. Nestle marinated chicken into the peaches and onions, and roast until chicken is cooked through, about 25-30 minutes. Serve over cooked rice.

Served this meal to my cousin James and his girlfriend Becky during their first week in Denver! Can't wait for many more meals to come. :)

Good eatin',

Deedles