NomNom: Quinoa Black Bean Burrito Bowl

Mexican food is one of my favorite cuisines and is something I could probably eat every week. Rotate that with Korean food and Japanese in between and I'm good to go.

I know Chipotle isn't considered Mexican, rather fast food tex-mex but gosh darnit, it's good stuff. It shares similar ingredients to Mexican food which is probably why it's my favorite "fast food" meal. The whole mix of buttery cilantro rice mixed with marinated meat, beans, cheese, corn, all wrapped into a warm tortilla and well you get the picture.....it's magic. 

Another food love in my life is quinoa. It's a new love that started early last year with this first dish I made in this post and that amazing ancient grain has continued to pull through in other dishes I've prepared in the kitchen; but, today's recipe tugged at some food strings like woah. I'm not a vegetarian by any means and honestly prefer dishes with some sort of meat in it but when you mix all the wonderful flavors together you forget that it lacks meat and that it's actually....healthy.

Call it the healthier version of the Chipotle burrito bowl if you will but the take home message is that this recipe is a an absolute winner.

The burrito bowl is packed with wonderful flavors coming from the black beans and lime juice infused quinoa AND it's really good for you. That kind of combo is hard to find but it does exist friends, and I can prove that to you with today's recipe

Have a great Easter weekend. Xo.

NomNom: Fish Tacos

I absolutely love fish tacos. The combination of fresh fish wrapped in a warm tortilla all nestled in between buttery avocado, fresh vegetables, and drizzled with a creamy sauce? It's so darn good.

The only problem I've faced living in the Washington, DC area is actually finding a place that makes great ones. I did find a fantastic little hole in the wall place called Pica Taco on U street last year that make mean fish tacos, but I figured it's about due time I just make it myself so I can eat it whenever I have a craving for it (which is quite often).

After perusing the web for recipes I decided to give Martha Stewart's a try. I was intrigued by the simplicity of the recipe, the way she cooked her fish, the red cabbage slaw that adorns the fish, and the lime juice/sour cream dressing. The glorious list goes on and on.

I initially made these fish tacos about a month ago and since then, I've made it three times. I fell in love with it at first bite and can boldly challenge you to find me a better tasting AND more simple recipe than Ms. Stewart's.

The slaw adds a fresh crunch and has the most perfect spicy kick from the jalapeno peppers (I left the seeds in).....so much so that I found myself eating it on it's own. A salad if you will. Next time I have left overs, I'm gonna try adding this in my sandwiches. Oh yes. 

I've encountered many restaurants that coat the fish in batter to deep fry it for their tacos but I actually prefer eating the fish with somewhat of a freshness still in tact and this recipe does that job well.

I'm telling you, this fish taco recipe is legit. Gosh, that Martha Stewart knows what's up.

Have a great weekend. Xo.


Ingredients (Adapted from www.marthastewart.com) Yields: 4
1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced (I left the seeds in for a spicy kick)
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
1/2 cup fresh cilantro leaves

Procedure
1. In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.

2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.

3. Meanwhile, warm tortillas according to package instructions.

4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

NomNom: Chicken Chimichangas

I love mexican food and that is a fact. The bright flavors that are usually involved in this cuisine just sings to my food loving heart--no lie. Several years ago I went to visit my friend in San Francisco and he took me to this glorious area known as the Mission District. It is a neighborhood where the majority of the people living there are of Mexican descent so there is obviously a plethora of Mexican food places. Bliss. I had my first taste of a "Mission burrito" and it was pure....joy. Chipotle got nothing on a Mission burrito.

While browsing the magazine section of the supermarket about a month ago, I noticed the new issue of Cook's Illustrated with the title in bold print: "Mexican Favorites." Now I don't know if you've noticed by now, but I am a huge fan of recipes from the fine people of Cook's Illustrated/America's Test Kitchen, so it was an obvious decision to buy the magazine. Zing.

The first thing I decided to cook was this chicken chimichanga recipe and am SO happy I did because it really set the bar for my expectations on the rest of the recipes in the magazine. I love chimichangas because it's a burrito with a twist. It has a little oomph in it because these babies are deep fried. Can you just picture what happens to the fillings when it enters that oil, all rolled up in a tortilla? The cheese gets oozy and the tortilla shell becomes crispy and slightly flaky. It's glorious.

These are best eaten hot out of the oil with toppings such as sour cream, guacamole, and salsa. I made a quick pico de gallo prior to making the chimichangas so the flavors could marinate in the fridge while I was prepping the chimichangas. Good decision on my part.

Please make these so we can share our penchant for Mexican cuisine. Have a great weekend. xo.


Ingredients (Adapted from Cook's Illustrated: Mexican Favorites 2012) Serves 4
1 1/4 cup low-sodium chicken broth
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 cup long-grain white rice
salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 garlic cloves, chopped fine
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/3 cup chopped fresh cilantro
1 tablespoon all-purpose flour
1 tablespoon water
4 (10-inch) flour tortillas

Procedure
1. Whisk broth and chipotle together in 2 cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant., about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil.

3. Reduce heat to medium-low, add chicken and cook, covered, until chicken registers 160 degrees and rice is tender about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and let rest for 5-10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.

4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, and pliable, about 1 minute. Working with 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.

5. Heat remaining 3 cups oil in clean pot over medium-high heat to 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until the chimichangas are deep golden brown about 2 minute per side. Drain on wire rack and set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.