Lunch Bowls

As weird as this may sound, I am obsessed with eating out of bowls.  If you were to put every meal into a bowl, I would guarantee you that I would eat it.

Generally speaking, most people associate bowls with foods like soup, cereal, oatmeal, pasta etc and has become very popular in the term “breakfast bowls.”  With that said, I figured I would create a “lunch bowl” that was low in carbs and every high in protein.  As stated in a previous blog post, it is holiday season so it is very important to be conscientious of what we are putting into our bodies.

This adobo chicken bowl is super high in protein because of the chicken breast and black beans, and very low in carbs because I eliminated the rice.  However, if you are a rice eater, go ahead and add some brown rice to this dish. Below is this SUPER easy recipe.

Creamy Adobo Chicken Bowl with Chorizo and Corn Salsa

1 pound chicken breast

1/4 cup of chopped cured chorizo

1 can of adobo chilis with sauce

1/4 plain low fat greek yogurt

1 yellow onion, sliced

juice of 1 lime

2 tablespoons cilantro, chopped

1/4 cup low sodium chicken broth

1 can of cuban style black beans

Trader Joe’s Corn Chili Salsa

In a large skillet, saute the chicken breast until they are just cooked through and remove.  In the same pan, saute the onions until they are translucent. While the onions are cooking, shred the chicken.  In a blender, add the whole can of chilis and adobo sauce, lime juice, chicken broth and greek yogurt.  Blend until smooth.  Once the onions are ready, add the chicken, adobo sauce and chorizo.  Cook until warm. In a bowl, add the black beans, chicken mixture and top with corn salsa and cilantro.  Enjoy!

Cook’s Notes: Depending on the chilis, the adobo sauce can be very spicy.  If you like spice and are okay with the temperature, leave it alone.  If not,  go ahead and add more yogurt. I also really like to use the Trader Joe’s Corn Salsa because it is super easy and very yummy!

xoxo Sarah

November 20, 2015 by Sarah Hoski Categories: Avocado, caramelized onions, Chicken, chili, Chorizo, Cilantro, Corn, Dinner, Easy, Food, Gluten Free, Healthy, holiday, lime, Lunch, Meat, Mexican, Recipes, salsa, Trader Joe's, Uncategorized, YogurtTags: beans, Chicken, chili, chorizo, Cilantro, Corn, Easy, Lunch, Meat, Mexican, Onions, Recipe, Salsa, Simple Leave a comment

Tacos Aren’t Just for Tuesday’s

Most of the time I find myself in a rut, buying the same proteins over and over again because I am comfortable with cooking them.  I assume that this is something that most people can relate to and after trying to brain storm some new proteins that I knew my family would eat.  I grabbed some chorizo at the grocery store because it is an extremely versatile sausage that is guaranteed to be a pleaser in my household.

Chorizo is a pork sausage that originates from the Iberian Peninsula.  There are two different ways that it can be bought, fresh or cured.  Because I bought the fresh sausage, this means that I needed to cook it before serving it.  Chorizo has a very distinctive deep red color from the dried smoked peppers that are used in the sausage.

There are so many versatile things that you can do with chorizo, but trying to keep things as simple as possible, I figured that a chorizo taco would be a perfect meal for lunch or dinner.  I also had some parboiled potatoes in my refrigerator that needed to be used, thus by frying up the potatoes with the chorizo it would create a delicious taco filling.  Because eating colorfully is super important, by adding some cilantro and jalapeño crema to the tacos this dish is complete! Below is the recipe.

Potato and Chorizo Tacos with Cilantro and Jalapeño Crema 

1 pound fresh chorizo sausage

1 pound parboiled new potatoes, cut into cubes

1 package of corn tortillas

1/4 cup sour cream

1/4 cup fresh cilantro, extra for topping

2 jalapeños

juice of 1 lime

1/4 teaspoon salt

1 tablespoon Green Tabasco

1 tablespoon vegetable oil

In a large skillet, heat the vegetable oil over medium high heat.  Add the potatoes and cook until golden brown.  In a separate skillet, take the chorizo and cut the meat out of the outer casing and cook until browned.  You might want to take a metal spatula and chop up the chorizo.  Cook until browned and add to the potatoes.  In a blender, add sour cream, 1 seeded jalapeño, lime, cilantro and salt and blend until smooth.  Warm up tortillas and add the crema, potato and chorizo mix and top with sliced jalapeños and extra cilantro.  Enjoy!

If you do not like hot stuff, go ahead and substitute the jalapeño for goat cheese. I hope you enjoy this simple dish just as much as I did!

xoxo Sarah

November 14, 2015 by Sarah Hoski Categories: Chorizo, Cilantro, crema, Easy, jalapenoTags: chorizo, Cilantro, crema, Easy, jalapeno, lime, Meat, Mexican, Potatoes, Recipe, Simple, spanish, Taco Tuesday, tacos Leave a comment