Tag Archives: corn

Slow Cooker Burrito Bowls

12 Oct

Every time the seasons change, I start hunting for new recipes. Anything I can toss in the slow cooker in the morning and have ready for dinner in the evening shoots straight to the top of my to-try list. When I came across a burrito bowl recipe from The Kitchn, I was pretty sure it was going to be a hit. It’s healthy, it uses ingredients I have in the house already and appeals to the adults and the foodNURDling. We topped the tender chicken, fluffy rice and kernels of corn and black beans with shredded cheese, avocado and hot sauce. You could also add sour cream, salsa and/or cilantro. I let everything cook for 6 hours, but you could certainly go 8 hours if that’s the timing that works for you. Cook up some rice on the stove, top with all the burrito-y goodness and you’re set!

Makes a lot. Unless you’re feeding a football team, you’ll have leftovers.

Ingredients

1-1 1/2lbs chicken thighs or breasts
1 15oz can diced tomatoes
1/2 c chicken stock (plus more for rice)
2 ts chili powder
2 ts salt
1 ts cumin
1 ts pepper
1 15oz can black beans, rinsed
1 c corn
2 c rice
Optional: sliced avocado, shredded cheese, salsa, cilantro, sour cream, hot sauce

Directions
1. Place the chicken, diced tomatoes, stock, chili powder, salt, cumin & pepper in the slow cooker. Ensure the chicken is immersed in the stock/liquid from the tomatoes. Add more stock (or water!) if necessary. Cook on low for 5 1/2 – 7 1/2 hours.
2. When the timer goes off, add in the black beans and corn. Stir everything let it cook for half an hour.
3. In the meantime, cook up the 2 cups of rice (I used jasmine rice, but you can use whatever you have in your kitchen). If you’ve got extra stock, use that instead of water. It’s much more flavourful.
4. When the 30 minutes are up (or are close enough to up) remove the chicken from the slow cooker and shred it with a couple of forks, taking care to remove any small bones. Toss the chicken back into the slow cooker and stir.
5. Grab some bowls and spoon in some rice, then the chicken, beans and corn with a good helping of the sauce. Top with whatever appeals to you and enjoy!

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Easy, Fresh Asparagus & Corn Salad

20 Jul

We’ve made this tasty, simple salad at home a few times and it always goes down a treat. Now is the perfect time to make it, too, with fresh corn, asparagus and basil in abundance! (My mother-in-law happened to have both green and purple basil in her garden, so that’s what he used in this incarnation.) J made it as part of my birthday dinner last week for a few of us up at the cottage and everyone commented on how much they enjoyed it – I’m sure you and your guests will, too.

Serves 6.

Ingredients

4 ears corn, shucked
1 bunch asparagus, washed, trimmed
1 small red onion, diced
1 handful of basil leaves, cut into a chiffonade (very thin slices)

1/2 c sugar
1 c rice wine vinegar
1 ts salt
1 ts black pepper

Directions

1. Bring a large pot of salted water to a boil. Toss in the corn and cook 3 minutes. Remove and place in an ice bath to halt cooking process.
2. With the water still boiling, add the asparagus spears. Blanch again, for 1 minute. Remove and place in an ice bath.
3. Carefully remove the corn kernels from the cobs and place in a large bowl.
4. Cut the asparagus into bite sized pieces and place in the bowl.
5. Add in the red onion and basil.
6. In a small, separate bowl, mix together the sugar, vinegar, salt & pepper. Pour on to the vegetables in the big bowl and mix thoroughly. Season to taste, if necessary.

Pulled Pork-itude

31 Aug

So I made the Kick-A** Mexican Pulled Pork this weekend and finally remembered to take pictures!

J, being the excellent cook he is, busted out the tortilla press his mom brought back from Belize for him and made tortillas from scratch.  Additionally, he did up a corn/pineapple/sweet pepper salad to go with the pulled pork soft tacos. We cooked, we ate, we fell into comas.

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