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Tequila Lime Chicken Burrito in a Bowl

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[dropcap]C[/dropcap]alling all foodies! You might want to stop what you are doing and take a peek at this…Tequila Lime Chicken Burrito in a Bowl with Corn Salsa. Yes please!

We’ve got good food in the hooooouuuuuse! What was even more exciting about this recipe was that I was able to adapt it easily for each one of our kids. I will get to that in just a bit so you might want to keep reading if you are a mom or dad with little ones.

These burrito bowls are simply fantastic and simple enough for the kids to enjoy as well.

Tequila Lime Chicken Burrito in a Bowl

 

And this chicken is just delish. We decided to smoke our chicken on the Traeger which was a decision well made. We drizzled Weber’s Tequila Lime Marinade all over it and lightly sprinkled cumin on top of the marinade. The chicken smoked for 3 hours at about 275 degrees. You can also bake your chicken to an internal temperature of 165, which will probably take about 1 hour give or take 15 minutes depending on the size of the chicken at 350 degrees Fahrenheit.

I also made an easy corn salsa to accompany our chicken burrito bowls and the cherry on the top was my Aunt Barb’s homemade hot salsa. Sorry, I do not have the recipe for that!!

Corn Salsa

I am foreseeing the use of this corn salsa many, many times in the future!

Now, to get back to the variations for our children. While the chicken was cooling off, I was finishing up the brown and wild rice which I served to my one year old along with bits of chicken, which I will admit I had to pick most of the chicken off of the floor. The girl just does not like chicken. 🙁 For my two boys, I mixed some chicken and rice with a bit of ranch dressing and rolled them up in small flour tortillas and they ate those right up… with a little encouragement. 🙂

So this meal was perfect, because there was no extra time spent preparing them something separate. We were all able to enjoy parts of the burrito bowls in one shape or form!

Tequila Lime Chicken Burrito in a Bowl

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Total Time 3 hours 30 minutes

Ingredients
  

  • Ingredients for the Corn Salsa:
  • 1 can whole kernel corn drained
  • 2 T fresh cilantro chopped
  • 1 T lime juice
  • 1/4 cup red onion diced
  • Ingredients for the Burrito Bowls:
  • 1 whole chicken
  • Weber Tequila Lime Marinade packet
  • 1/4 teaspoon cumin
  • 1 cup cherry tomatoes halved
  • 1/2 red bell pepper diced
  • 3 cups Romaine lettuce chopped
  • 1/2 cup brown and wild rice I used HyVee Select Long Grain Brown and Wild Rice
  • 1 avocado chopped
  • Optional ingredients:
  • Mozzarella cheese
  • Salsa
  • Ranch dressing

Instructions
 

  • Instructions for the Corn Salsa:
  • Add all ingredients to small bowl and mix together well. For this recipe, I highly recommend using fresh cilantro to get the most flavor.
  • Instructions for Burrito Bowls:
  • Start the grill or preheat oven to 350 degrees. Mix marinade as indicated on package and drizzle over entire chicken followed by the cumin.
  • If smoking your chicken, we set the temperature to about 275 degrees and it was done after 3 hours. We used apple flavor wood pellets.
  • About 15 minutes prior to reaching the appropriate internal temperature, I started cooking the rice as indicated on package and chopping the remaining ingredients so by the time the chicken was done, that was the only ingredient left I needed to tend to.
  • When the chicken was cool enough to pull apart, which was about 20 minutes later, I pulled chicken apart into thin strips and added it to the burrito bowl.
  • Add corn salsa to burrito bowl and mix all ingredients together. May top with salsa, cheese, and/or Ranch dressing.
  • We topped our burrito bowls with my Aunt Barb's homemade salsa and a bit of Ranch dressing.
  • Source: 3 Scoops of Sugar

Hope you enjoy!! 🙂

Love,

3 Scoops of Sugar

Creamy Chicken N Noodles

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January 17th, 2016

As it is the middle of January and colder than it has been all winter, only one thing came to mind for supper…Chicken and Noodle Soup. Now, I haven’t made this soup in over a year because to be honest my husband is not all that crazy about it. I knew he was thinking, “Chicken and Noodles, really? Can’t we fix something a little more exciting.” I was determined to do what I had to in order to win him over on this recipe.
P1040043

 

I always love the initial sautéing of those brightly colored vegetables, and it always smells so darn good!  Now in order to get my recipe of chicken noodle soup into something my husband would ask for again, I wanted to make it creamier and add some “zip” to it. An issue I have come across in the past is I didn’t believe there was much flavor to my chicken noodle soup. So this time, I wanted to add a bit more seasonings including Creole. It may sound odd to add creole seasoning to chicken noodle soup, but believe me, it payed off!

Start this recipe by combing all the vegetables, and garlic and get those flavors mixing. And next you can add the broth and remaining seasonings. Another tip to get this recipe from just “okay” to “I’m going back for more,” is using the right chicken. I had leftover chicken from a whole chicken that I baked the night before. Having a good combination of white and dark meat from a bone in chicken kept the chicken moist and flavorful. Now it is time to get the stockpot to a boil and get those flavors mixing. Hold on… before moving on, I want to point out a tip I have learned. If you are like me, I don’t usually have leftover chicken like I did for this recipe, and I am not about to bake a whole chicken just for use in my chicken and noodles. Therefore, if you have some chicken breasts in the fridge to use, just pan fry them or bake them. An even better idea is to pick up a rotisserie chicken on your way home from work that is all ready to go! It’s a simple way to get this recipe done in a reasonable amount of time so you can have more time to relax after supper…which I am ALWAYS looking forward to.  However, in our house, that relaxing time turns into clean-up under the kids’ table, 3 baths to do, laundry, and….  🙂

Well, I am so excited to share this new and improved recipe with you all so I hope you enjoy it as much as we did!! My husband thought it was the best chicken and noodles he had ever tasted!

And for the moms, I will say my 3 year old ate it up, but my 1 and 2 year old wanted nothing to do with it because of the vegetables in it…peanut butter and jelly it is then!!

Enjoy!

P1040052

Creamy Chicken N Noodles

Ingredients

3 cups dry medium egg noodles
1 1b cooked shredded chicken
1-2 T olive oil
1 ½ t chopped onion flakes
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
1 T parsley
2 bay leaves
salt and pepper, to taste
1 T creole seasoning
½ t garlic salt
¼ cup butter
¼ cup all purpose flour
2 cups milk
1/3 cup half n half

Directions

Prepare noodles according to directions listed on package and drain. Start preparation of noodles about the time the chicken is added to pot as listed below.

In large stockpot, heat olive oil over medium heat. Add onion, carrot, and celery and saute until tender about 4 minutes, then add garlic and saute for about two minutes longer. Add chicken broth, parsley, bay leaves, creole, garlic salt, and salt & pepper to taste. Add shredded chicken and bring pot to a boil over medium-high heat. Reduce heat to low-medium and cover for about 10-15 minutes.

Melt butter in a medium saucepan over medium heat. Add flour while constantly stirring. Add in milk slowly, making sure to whisk vigorously to smooth out any lumps in your roux. Whisk in half n half and bring mixture to a boil, while constantly stirring. Then add milk mixture to soup mixture. Add egg noodles to soup and stir. I recommend letting soup simmer for 15 minutes. Serve with crusty bread. Enjoy!

Source: 3 Scoops of Sugar