Recipes

Chipotle Chicken Burrito Bowl

February 21, 2017

Burrito Bowl

I work from home so I when I got to go into my office all last week in D.C. it was so nice to be with co-workers again. I forgot what it was like to be in an office and I really do miss it! I also realized how much I talk to myself and to my dog now that I'm not used to being around people. ANYWAYS, I was gone all last week and eating out most of the time so I was super excited to get back to Austin and back to my routine of cooking. I was craving Chipotle so badly so thought I'd take a crack at my version of a burrito bowl. Hope you like it!

Ingredients:
(Serves 2)

  • 2 boneless chicken breasts
  • 1 bag of microwaveable rice (I got Basmati)
  • 1.5 cups of shredded lettuce
  • Sour cream (however much you want)
  • Shredded Monterrey Jack Cheese (however much you want)
  • Salt (to taste)
  • 2 teaspoons of Chipotle Powder

For the Salsa:

  • 2 small tomatoes or 1 large tomato
  • 1/2 jalapeno
  • 1/4 of a  large red onion or 1/2 of a small red onion
  • Juice of 1/2 a lime
  • Cilantro (to taste)
  • Salt (to taste)

For the Guacamole:

  • 1 avocado
  • Tsp of Onion Powder
  • Juice of 1/2 a lime
  • Cilantro (to taste)
  • Salt (to taste)
  • Pepper (to taste)

Steps:

  1. Put the skillet on the oven on low.
  2. If making stove top rice start now.
  3. Salt and put a teaspoon each of the chipotle powder on each of your chicken breasts, set aside.
  4. For the Salsa: While the skillet heats up dice your tomato, jalapeno, and red onion and place into a bowl with the lime juice, cilantro and salt. Toss and set aside.
  5. Now that the skillet is hot place the chicken on and cook through.
  6. For the Guacamole: While the chicken cooks, place the avocado in a bowl with the onion powder, lime juice, cilantro and salt & pepper. Mix together and set aside.
  7. Take the chicken off the skillet and dice or slice vertically.
  8. If microwaving your rice, zap it up now.
  9. Place the rice in the bowl and then layer on the chicken, shredded lettuce, sour cream, cheese, salsa and guacamole.
  10. Feel free to sprinkle with some more cilantro if you’re into that kind of thing.

Austin Restaurants

Austin Favorites – Thai Kun

February 19, 2017

Austin has so many great restaurants, but there are some that are definitely above the rest in my eyes so I thought I would start the Austin Favorites series where I take time to write up some of my favorite places in Austin. For my first post I will be expressing my extreme love for Thai Kun @Whisler's.

Thai Kun @Whisler’s
Location: 1816 East 6th Street, Austin, TX
Hours: 4pm-1:45am/7 days a week

Thai Kun is a food truck outside of an awesome bar called Whistler’s on East 6th street. I just love the whole experience of going here because the bar is amazing with so many cocktail options. In hot weather I normally sit outside with a Moscow Mule, but don’t underestimate the indoor vibe at this bar in the winter time. After I grab my drink and I’m sitting outside I’ll go up to the Food Truck and stare at the menu like a zombie. There aren’t a TON of menu options, but everything.is.so.good. Here are some of my favorites:

GRILLED BREAD WITH PEANUT CURRY SAUCE

I always start off with the Grilled Bread with Peanut Curry Sauce. You’ll get an Easy Tiger baguette with thai peanut curry sauce that you spread over it and then sprinkle with cucumbers and jalapenos – so simple, so amazing.

IMG_2175

WATERFALL PORK (PICTURED ON LEFT)

The Waterfall Pork is grilled pork shoulder with Tiger Cry sauce (this stuff is SPICY), pickled cabbage, toasted rice powder, cilantro, red onion, and sticky rice. This dish melts in your mouth and also slowly builds up to a pretty spicy dish – which I love with my cooling Moscow Mule.

img_6445

THAI-KUN FRIED CHICKEN

Fried Marinated Chicken Thigh (a.k.a. heaven), chicken fat rice (a.k.a. heaven), boom sauce (a.k.a. heaven) with cucumbers. Get it. Eat it. Thank me later.

BLACK NOODLES

For something a little less spicy I would go for the Black Noodles which has rice stick noodles tossed in sweet dark soy and garlic oil, served with romaine lettuce, bean sprouts, celery, peanuts, pickled mustard greens, croutons, green onion, cilantro, lime. Yum.