My daughter (who used to be the pickiest eater of all times) has discovered the beauty of Chipotle. Which means we often make and eat burrito bowls, as they are so, so easy to make at home. Especially if you have the “right” rice-like this Instant Pot Cilantro Lime Rice. Quick, easy, and hands off, perfect for any weeknight. Try it yourself!
Fall is my favorite time of year. Sweaters, colorful leaves, jeans, and CHILI! I haven’t yet met a chili that I don’t love, but this Instant Pot Chipotle Beef Chili is my go to recipe. I’ve made it on the stovetop for years, but turns out it is even easier in the Instant Pot, and I don’t have to worry about any splatter in my kitchen! Plus, my special ingredient makes this chili the best!
My recent vacation to Arizona was filled with great food, and I’ll readily admit that I’m hooked on the flavors of the Southwest. What better time to do a recipe round up featuring the amazing Taste of the Southwest? These talented bloggers have allowed me to share their amazing Southwestern recipes with you! From dips to tacos to casseroles to enchiladas, this edition of Good Food Reads: A Taste of the Southwest has it all!
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I just returned from a lovely vacation in the Arizona desert. It was filled with sunshine, wonderful family time, and (of course) some seriously good food. As I attempt to reset my diet – and (let’s be honest) reintroduce vegetables to my body! – I am craving all of that amazing southwest food we indulged in. So, with that being said you’ll have to forgive the slightly spicy bent to today’s Good Food Reads. What can I say? I’ve got big, bold flavors on the brain and I’m not feeling sad about it.
Like I mentioned, I’m attempting to dial back the indulgences this week while keeping all of that amazing flavor. I was so excited to find this recipe from Cooking Light for Chicken and Poblano Stew with Polenta. This recipe has chipotles in adobo, which is one of my favorite ingredients, but also roasted poblanos so the smoky heat should be amazing.
Breakfast Tacos Al Pastor, via Half Baked Harvest. Because there’s no reason that my current cravings should stop at breakfast! Also, they have pineapple in them. GENIUS.
And because I can’t stop, won’t stop: Carne Asada Burrito Bowls. This recipe does require a little advanced prep with the steak marinade, but they payoff should be worth it. I’m planning to double the recipe and bring some bowls to work this weekend!
You know I can’t resist a good sheet pan recipe. This week I really want to this recipe for Sheet Pan Roasted Jambalya. There is just something about those pictures full of wonderfully bright vegetables and fresh shrimp that I can’t stop thinking about!
Another batch prep for me this week: Creamy Roasted Red Pepper Tomato Soup. Even though things are starting to warm up here in Minnesota (hellooooo spring!), I’m still loving soup. This gorgeous soup from Dana at Minimalist Baker is vegan and gluten free. Plus, it uses coconut milk and dill for a little something extra. YUM.
As I noted earlier, I’m trying to up my vegetable game this week but I’m just not feeling my usual salads. I’m hoping to try these Sweet Chili Roasted Brussels Sprouts tonight. The mix of sweet chili and soy sauces is right up my alley!
Ok, admittedly, this Strawberry Almond Tea Cake recipe has absolutely nothing to do with my recent travels/cravings and everything to do with the arrival of strawberry season and the crazy gorgeous photos from Broma Bakery.
And finally, I give you: Mexican Chocolate Churro Rice Krispie Treats. Oh my heavens. Are these for real?!?!
I hope you’ve enjoyed this week’s Good Food Reads. I’m off to make some yummy food and dream of the warm dessert evenings. Send us your tips, tricks, and favorite recipes – we’d love to include them here on Good Food Reads!
The Instant Pot. It’s all you hear about these days. But a pressure cooker? I wasn’t sold. And my husband was threatening me if I bought ONE. MORE. KITCHEN. GADGET. But, me, being me, went ahead and got an Instant Pot (read further for my marriage saving advice). And when I finally took my Instant Pot out of the box I found I just cannot stop using it. This gadget is magical! Pure magic! If you don’t have one, it’s definitely time to go get one. In fact, I like mine so much, I shipped one to my in-laws, just so I could keep cooking with it when we visited on Spring Break!
So, like any discerning person, I bet you are asking yourself-sure it’s great, but what are you actually making in it? Well, this Instant Pot Chipotle Black Bean Soup for one. You haven’t heard about the Instant Pot? Read further for some great information and this fabulous recipe!…
Yep, still winter here in Minneapolis. Although we don’t have much snow and our temperatures are well above zero (which is actually balmy for this time of year) it is definitely still winter. And this is the time of winter that I start going just a little crazy, dreaming about sunshine and warmer weather. I do have a vacation coming up pretty soon, but in the meantime I’m just going to have make do with this Chicken Tortilla Soup. Light yet packed with flavor, this soup will bring you just a little piece of summer….
I have a confession to make. I have never tried Chipotle’s Beef Barbacoa. Oh sure, I’ve been to Chipotle a million times. But I’m a more of a carnitas kind of a girl. So my family all thought it was a little odd when I came home with a chuck roast and announced I was going to make Slow Cooker Beef Barbacoa. Oh ye of little faith! All three of them actually got off of the couch to come and check it out as I pulled it out of the crock pot…the house smelled delicious!…
It is possible some of you are going to say I took too many liberties with this Chipotle Caesar Salad, and maybe that is true. If you are looking for a very traditional version of a caesar salad-well, you may have to keep looking. This salad isn’t your mother’s caesar salad after all. This salad features a lighter Caesar dressing, a hint of spicy chipotle and best of all bacon. And if this doesn’t intrigue you, well maybe we weren’t meant to be friends after all……
I still remember my very first fish taco. I had just moved from Minneapolis to Houston, TX and it was over 100 degrees outside. I stumbled upon a little taqueria called Berryhill Baja Grill, and was introduced to the amazing flavor profile of the fish taco. I immediately called my mom and she was not quite as excited about the idea of a fish taco, which was still very foreign in the year 2000 in the midwest. I could sense her hesitation when I told her that it was at the top of my list for her next visit, until……
Chipotle peppers are one of my favorite ingredients (if you haven’t noticed). On our recent girls trip we had planned a red potato salad to serve with our Chipotle Pulled Pork Sliders. However, when it came time to start making said potato salad, we realized we really hadn’t brought a recipe. Or thought about what we wanted in our potato salad. Or really had any plan at all. Interesting how sometimes the best things can be born out of complete blank space-like this Chipotle Adobo Potato Salad!…