Chipotle Copycat

Chipotle is a pretty popular restaurant here in Auburn. I’ve only had their food once (a vegetarian burrito) and it was pretty good. While I was on Pinterest the other day I came across a website that had a copycat recipe for a Chipotle bowl. I’ve seen these before and they look amazing! I also love dishes that have a bunch of colorful vegetables in them. The great thing about this recipe is that the hardest part is waiting for the flavors to fully develop. (It takes at least two hours to marinate). The ingredients are:

  • 1 clove of garlic, minced
  • 1 Tbsp. lime zest
  • Juice of one lime
  • 1/4 tsp. sea salt
  • 4 Roma tomatoes, diced
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup cilantro, roughly chopped
  • 2 tsp. olive oil
  • Ground cumin (optional)
  • Brown or white rice, couscous, or quinoa (optional)

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Thai Peanut Pasta

I’ll be honest, I’ve never had Thai food before. When I came across this recipe on Pinterest (surprise!) I was really intrigued by the pictures. People say you eat with your eyes first and the food looked delicious! There are quite a few ingredients this time but the easiness of the recipe makes up for it.

  • 12oz linguine
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 Tbsp. tamarind paste (alternatively you could mix an equal amount of lime juice, white wine vinegar, or rice vinegar with light brown sugar)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. peanut butter
  • 1/2 tsp. red pepper flakes
  • 1 cup roasted salted peanuts
  • 4 cloves garlic, minced
  • 2 inches of ginger root, peeled and sliced into 1/4 inch slices
  • 1 large carrot, cut into rounds (half the larger rounds if you’d like)
  • 1 red bell pepper, cut into small pieces
  • 2 limes

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Chocolate and Banana Quinoa

Pinterest is my Achilles heel when it comes to food. I could literally spend hours on Pinterest looking at recipes for this or that. Almost all of them catch my eye when I’m scrolling down the page. A few weeks ago I found a recipe for chocolate and banana breakfast quinoa (pronounced keen-wah). I know that quinoa has great health benefits but I never imagined eating it for breakfast!

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Pesto Pasta with Chicken

Once again, I decided to make a recipe out of the latest Food Network magazine. Every issue has an insert that has 50 ways to cook a certain item. This month’s issue is 50 Chicken Dinners. The very first one that caught my eye was Pesto Pasta. This is a very easy and relatively quick recipe with little hands-on cooking. There are also just a few ingredients you will need!

  • 1 large chicken breast, sliced (I used 5 chicken tenderloins)
  • Olive oil
  • 1/2 cup white wine of your choice (I used Riesling because it was the only white wine I had on hand)
  • 1/3 cup pesto
  • 3/4 cup cream
  • 1/4 cup parmesan
  • salt and pepper
  • 6oz. cooked pasta of your choice

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Chimichanga Alamo

My monthly Food Network magazine came in this week. The first thing I do is flip through it and turn down pages of recipes that I want to try then go back and actually read the magazine. A particular recipe that caught my eye this week was Sunny Anderson’s chimichanga alamo. This is a simple recipe that isĀ very delicious! Just one chimichanga is more than enough for one person and fills you up fast. Not only is this a simple recipe, the ingredients are also easy to find and prepare.

Sauce:

  • 2 avocados, pitted and mashed
  • 1 cup sour cream
  • 2 Tbsp. fresh lime juice
  • Salt

Filling:

  • 1 Tbsp. vegetable or olive oil
  • 1 tsp. salt
  • Pepper
  • 1 tsp. ground cumin
  • 3-4 springs thyme, leaves stripped and chopped
  • 2 cloves garlic, finely minced
  • 1lb. 80% lean ground beef chuck

Chimichangas:

  • 4 10-inch flour tortillas
  • 1 15.5oz. can refried beans
  • Vegetable oil, for frying
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Lettuce of your choice, shredded
  • 4 Roma tomatoes, seeded and chopped

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White Chocolate Raspberry Cheesecake

Oh. My. Gosh.

I have a serious sweet tooth and this just satisfied my craving for a cold, sweet treat. I first had a similar cheesecake at Olive Garden and decided then and there that I wanted to find a similar recipe and make it. Pinterest is the catch-all website that I naturally turned to (you can find almost anything on there!). The recipe I found came from Baking Banquet. If you don’t already have one, you will need an 8-inch springform pan for this cheesecake. The pan I bought was bigger than that, but I didn’t realize it until after I’d gotten home, opened and washed it, and started pressing the crust into it. Here are the delectable – almost sinful – ingredients:

Crust:

  • 1 cup crushed Oreo cookies
  • 6 Tbsp. melted butter

Filling:

  • 1 envelope unflavored gelatin
  • 1/8 cup cold water
  • 1/4 cup boiling water
  • 1/2 cup sugar
  • 1- 8oz, package cream cheese, softened
  • 1 cup sour cream
  • 6oz white chocolate baking bar
  • 1 cup whipping cream
  • 1/2 tsp. vanilla extract

Raspberry:

  • 1 cup fresh raspberries, rinsed
  • 1/2 packet gelatin
  • 1/4 to 1/2 cup sugar (this depends on how sweet your raspberries are)

Chocolate:

  • 4oz chocolate
  • 3 Tbsp. whipping cream

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Julia Chid’s Beef Bourguignon

Julia Child is an iconic chef who studied at Le Cordon Bleu in France and then later went on to publish many cookbooks and have her own television cooking show.

Years ago when I first saw the movie Julie and Julia I was mesmerized by the food that was being made. I had heard of Julia Child but I had never looked up any of her recipes. After that movie I looked through her cookbook, Mastering the Art of French Cooking, to see if I wanted to buy it. I like simple cooking so I decided to pass, but I did want to make the one recipe from the movie that I could remember: beef bourguignon.

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