Replicating my husband’s favorite lunch from Chipolte is definitely a sure way to his heart! I have to admit, I love their food as well and searched to find a way to make it at home. I’m a big fan of letting something slow cook and having a tasty, easy meal at the end of the day. Pair this with Cilantro Lime Rice and you wont want to wait in line anymore!

I decided to try using a pressure cooker for the first time with this recipe. I’ve always been scared of them for some reason. I think it is because I’ve seen too many novices get hung up on them on Iron Chef! If they can’t do it, how am I supposed to? I borrowed my mother-in-law’s and took a deep breath and hit start. All pressure cookers vary, so if you have a pressure cooker that only has one setting, I would check the meat after 1 hour. This is what I did and it was ready to go. The recipe below calls for 2 hours, on a low setting.

Barbacoa Beef

Ingredients

• 3 lbs beef eye round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juiced
• 2-4 chipotles in adobo sauce (to taste)
• 1 Tbsp ground cumin
• 1 Tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

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Place garlic, onion, lime juice, cumin, oregano, chipotles, and ground clove in a blender.

Cut meat into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices (what you blended), water, and bay leaves and simmer low two hours in a pressure cooker. If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on a low flame and add more water from time to time to make sure it doesn’t dry out.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred the meat with two forks and reserve the liquid for later. Discard the bay leaf. Return the shredded meat to the pot, adjust salt and cumin if needed, and add some of the reserved liquid back. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.

Source: Skinnytaste

Cooking a side dish for my husband is pretty easy. Pasta or rice and he’s a happy guy. I’m alright with both, but as we all know, having the same thing over and over can get old. Last week I decided to make my husband’s favorite meal from Chipolte. He loves that place and I really enjoy the food as well. Since I was making the beef I wanted to go all of the way and make the rice that they serve as well. I never get it when we’re eating out since I try to limit my carbs as much as possible, but I may have a difficult time saying, “No” after trying it out at home.

The cilantro and lime give the rice a nice sweetness. It adds a simple flavor that makes boring white rice into something you want to gobble down. I wont be saving this rice only for when I make something such as tacos, etc. With a simple ingredient list, this has earned its way into a regular rotation!

Cilantro Lime Rice

Ingredients

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

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In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Source: Skinnytaste

Looking for something different to bring to a barbeque or picnic this weekend? Or, maybe you just want something to make to gobble up yourself? Here it is folks! I made this one afternoon for a BBQ we were going to later in the evening. I couldn’t stop “tasting” it. Then, when my husband came in he couldn’t either. Once we got to the BBQ, we were anxious to open it so we could dive in. This recipe makes a lot, almost 3 pounds worth of food, and it was pretty much eaten by four adults! We forced ourselves to eat the rest of the food, but we could have just had the bean salsa and been good.

It’s a hardy appetizer, but the Italian dressing gives it a nice, light taste. Really, with all of the beans and vegetables, it’s good for you! My husband has deemed this his favorite recipe and told me to make it often!

I used roma tomatoes since they have less seeds and are better for salsas. You could also probably get away with using a can of diced tomatoes if you like. I julienned, and then chopped the bell peppers, so that they were very fine. I didn’t want the salsa to have a strong bell pepper taste, but I liked the nice crunch it gave the salsa.

Cowboy Caviar

Ingredients

• 15 oz. can black beans, drained
• 15 oz. can black-eyed peas, drained
• 4 Roma tomatoes, pulp removed and diced
• 2 cups frozen corn kernels, thawed
• 1/2 medium onion, chopped
• 1/4 green bell pepper, finely chopped
• 1/2 cup pickled jalapeno peppers, chopped
• 1/2 tsp salt
• 1 cup Italian salad dressing, recipe below
• 3/4 cup chopped cilantro
• 1 lime, juiced (about 3 Tbsp)

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Mix everything together. Cool in the refrigerator for at least 20  minutes. Serve with tortilla chips.

Italian Dressing

• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp white sugar
• 2 Tbsp dried oregano
• 1 tsp ground black pepper
• 1/4 tsp dried thyme
• 1 tsp dried basil
• 1 Tbsp dried parsley
• 1 tsp salt
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 2/3 cup olive oil

Whisk ingredients together and refrigerate.

Source: Adapted from Soupbelly, originally from allrecipes.com

When I think of Summer, I think of campfires and toasting marshmallows. If you ever have a grill going or a fire going and you don’t have marshmallows someone will always say, “You know, some S’mores would be good right about now.” There are only a few ingredients to a S’more, but their simplicity is what people love the most.

For Father’s Day, we grilled out at the marina. Since it was a cool night, we started a fire. I had all of the ingredients ready to go and we all couldn’t wait for dessert. There is nothing better about relaxing after a warm day, sitting by a fire, and toasting a marshmallow that will yield a scrumptious dessert. Below, I’ve listed the links to make your own S’more ingredients. By making everything from scratch, you turn this treat up a few notches!

S’mores

Ingredients

• Marshmallows
• Graham Crackers
• Milk Chocolate Squares

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Toast marshmallows. Place chocolate squares on a graham cracker and then place the toasted marshmallow on top of the chocolate. Top with another graham cracker and enjoy!