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Copycat recipe modeled after my favorite dish at Chipotle!
For the marinade combine tomato puree, chipotle pepper seasoning, honey, vinegar, oil and salt in blender or food processor and blend for 30 seconds until well incorporated. After chopping chicken into bite size pieces take out a large zip-lock bag and put chicken with marinade in it and make sure all pieces of chicken are well coated. Seal the bag and put it in the refrigerator for at least 1 hour to marinate.
Meanwhile make brown rice according to directions. For my brown rice it was 1 cup of uncooked rice to 2 1/2 cups of water. This was enough to feed 4 people perfectly. After rice is completely boiled and cooked with no water remaining, add 1/2 of the chopped cilantro and the juice of one lime into the rice.
Next make the pico de gallo salsa. In a medium sized bowl combine red onion, tomato, 1/2 of the remaining cilantro, corn and the juice of the 2nd lime. After this is mixed add 1/4 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar. Mix thoroughly.
Next, you will want to heat up your rinsed and drained black beans in a saucepan on low for about 8 minutes until hot.
Lastly, take out your marinating chicken and heat up a skillet on medium high heat and dump chicken with marinade into the skillet to cook. Using tongs or a spatula to keep chicken from burning. Cook until chicken is browned on all sides. For me this took about 15 minutes.
In a bowl spoon in 1/2 cup of cooked rice, a couple of spoonfuls of black beans, a few pieces of chicken and a few spoonfuls of pico de gallo salsa mixture. Top with shredded white cheddar cheese and a dollop of sour cream. Enjoy!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!