Instant Pot Chicken Burrito Bowls

I was pretty skeptical about this whole instant pot thing… but I (like everyone else all over the internet) have tried it and love it. This recipe has a 10 minute cook time, 10 minutes! I have made 5 recipes in the instant pot since Christmas and every one of them has turned out great (even with a few errors along the way). I would say the appliance is worth having just for 5-10 solid recipes at this point. I have only had it for a few weeks so I am not an expert nor have I used this appliance to it’s full potential. But let’s just say, my kitchen aid mixer is put away in the pantry and my instapot has taken its place on the counter. I have not tried the slow cooker function yet but I am excited to see if this can sub in for that appliance as well. 

These chicken burrito bowls are nothing short of delicious. I think you could dial up the veggies and make them even healthier. The whole dish contains about 4300 calories so depending on how you divide it up, you will have a pretty hearty 550 cal meal. I screwed them up in a number of ways when I first made this. I forgot the salsa and I started releasing the pressure before it was done cooking because I heard a beep from somewhere else. But they turned out wonderfully. I added just a little extra chicken broth compared to what the original recipe called for. How could this possibly be enough liquid for 1 cup of rice? Well apparently the instapot is actually magic because the rice was perfect. This is a great meal for dads to make and will be especially easy for them to throw this together if you prep your chicken and onions ahead of time.

It’s actually so unfortunate that in 2018 we are too busy to prepare dinner during the week. But this instant pot will change the way we cook. You can have these burrito bowls on the table within 30 minutes. Even less time if you prep your chicken and vegetables ahead of time, maybe measure out your spices. Honestly after using the instant pot so much, I got seriously annoyed making cheesy chicken and broccoli quinoa. It requires 2 different pans plus a casserole dish. The other great thing about these one pot meals, you can weigh your instant pot insert and keep that number handy, then when you finish a dish you can weigh the entire meal and divide up the calories very easily. And the clean up is so easy! One pot goes into the dishwasher and you’re done. For some reason this recipe tastes best with an ice cold corona or maybe even the champagne of beers… Miller High Life. As far as wines go, I’d stick with an off dry Riesling because these bowls are slightly spicy.

Instant Pot Chicken Burrito Bowls
1 1/2 tbsp canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1/2 tbsp chili powder
1/2 tbsp taco seasoning
1 1/2 tsp ground cumin
1 1/4 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 cup long-grain white rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3/4 cup salsa
1 cup shredded sharp cheddar cheese
Add the oil to the Instant Pot, turn sauté setting to low, heat until the oil is shimmering. Sauté the onion and garlic, stirring occasionally, until softened, ~4 minutes. Stir in the chili powder, taco seasoning, and cumin. Cook until fragrant, about 30 seconds. Pour in 1/4 cup of the chicken broth and simmer, gently scraping the bottom of the pot with a wooden spoon to loosen any browned bits of spice and onions, simmer for 2 minutes.

Season the chicken generously with salt and pepper. Mix in the chicken, rice, beans, corn, salsa, and remaining 1 cup broth to the Instant Pot and stir. Close and lock the lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is finished, do a quick release of the pressure. (Please read your manual thoroughly before this!)

Give everything a stir. Divide between bowls and sprinkle with cheese.

If you don’t have an instant Pot but would like to make this in a slow cooker, see here.

Adapted from the Kitchn. 

Taco Chili

There is literally nothing more November than a pot of simmering chili and the sounds of crowds, whistles, and that NFL song that always plays resonating through the house. (If I was good at making this website I could cue that intro song to play right now and it would be super cool, but I’m not.) I’m also not that great at consistently writing in this blog, but I’m trying! Baby is sleeping, husband is yelling at the Chiefs (and the universal remote that keeps getting the best of him) and I just made this delicious and incredibly easy taco chili. And for any DadPod fans out there… this is the perfect recipe for a novice cook or a great meal to throw together when you have your turd friends over to watch football.

I am really obsessed with spice mixes right now, especially the ones that I can just throw on a pound of ground beef and voila we have a meal. If you live in KC… go get this locally made Silva’s taco spice. Yes, Hy-vee will deliver all your groceries including all the ingredients you need to make this chili. If you’re busy or you have a tiny human and you’re not getting your groceries delivered by Hy-vee, you’ve made a grave mistake. My other favorite taco spice blend can be found in Brookside at Savory Spice Shop. This store is just fantastic. It’s a great place to go for holiday gifts and to find tons of spices, blends, mixes and plenty of things you just don’t really need. You can also go to Costco and get Spice Island’s Taco seasoning in bulk. This is very economical if you want to make tons of chili this winter and want an easy way to take 1 pound of ground beef from the freezer to a meal in a maximum of 20 minutes.

Recipes that contain “1 can of so and so” do tend to make me nervous. Sometimes it feels cheap or like you’re cheating. But when it comes to this quick and easy taco chili, don’t worry about the 5 canned goods that go into making it. It’s delicious and comes together in no time. I would make sure to get two of everything if you’re on your way to the store to get the ingredients for this chili. Because you will definitely be making it again. And it is the perfect recipe when you don’t know what to make for dinner or you have unexpected guests. Or if you’ve planned something else for dinner this winter and it comes out like the turkey in the movie Christmas Vacation. Taco Chili to the rescue!!

Serve this chili with hard cider, of course. With spicy foods it is always great to have something a touch sweeter. You could definitely go for a riesling but wine and chili just sounds weird. Go to the store and get Angry Orchard easy apple. This cider is less sweet than their usual and it goes so well with the cool air of fall and a big bowl of chili.

Taco Chili

1 tbsp extra Virgin Olive oil
1 small yellow onion, chopped finely
1 yellow bell pepper, chopped (or 6 mini sweet peppers of various colors)
2 cloves garlic, minced
3 tbsp taco seasoning, divided
2 tsp chili powder (more or less depending on your preference)
1 lb ground beef
8 ounces tomato sauce
1 can diced tomatoes with green chilis
1 can chili beans
1 can great northern beans
1 can black beans
Mexican blend or colby jack cheese, Sour Cream, Corn or Tortilla chips for serving

In a large pot or dutch oven, heat the olive oil over medium high heat. Sauté the onions and bell peppers for about 7 minutes or until they are translucent. In the last minute of cooking, add the minced garlic and cook just for a minute or until it is fragrant.

Add in the ground beef and break it up with a wooden spoon. Once it is all broken up and simmering, add 1 tbsp taco seasoning. Cook ground beef for about 10 minutes or until it is fully browned. Mix in the rest of the taco seasoning and chili powder.

Stir in the tomato sauce, diced tomatoes, and all the beans. Add 1/2 cup water. Simmer for 15 minutes until the chili is slightly thickened. Taste for seasoning, add salt and pepper as desired.

This is a Bubbly Kitchen original recipe.

Energy Bites

So I admit that I have been in and out of this blog thing for awhile now. But I have a good excuse. I turned all the food I was eating into a human! Her name is Violet and she is made of mostly donuts. Life is just a little different now. We are mostly making healthy recipes these days and since it is summer, all we do is grill. There’s not a lot of recipe creation that goes into grilling. But I have been working on creating healthy snacks for breastfeeding moms. I have tweaked my chocolate chip cookie recipe to up the fat and protein content. I am convinced that if I allow myself to eat as many of the “lactation” cookies as I want, my milk supply does get a boost. The cookies are delish and my husband loves them too. And no, he hasn’t started lactating from eating them. (Chocolate chip lactation cookies recipe coming soon.) This energy bite recipe has NO baking required. Let me repeat that… NO baking. You just mix them up, chill it, and roll them into balls.

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Baked Ziti

I don’t know if you can really call this Italian food. I think it is definitely American. But nonetheless it’s fantastic. This recipe has really surprised me, it just keeps getting better and better. And it makes the best leftovers! You can prepare this in a 13×9 inch pan or you can make it in in two 8 inch square pans. I really like to freeze one of the pans. I just line line the pan with two layers of foil, dump the ziti in, freeze for a couple of hours. I then take it out of the pan and wrap it generously with foil and place in a large gallon ziplock freezer bag. Then when you are ready to bake, just unwrap and put it back in a square baking pan. This is a technique I use for all kinds of recipes: Cheesy Chicken and Rice, Cheesy Chicken Enchiladas, Lasagna, Everything Breakfast Quiche. It is pretty rare that someone peeks into my freezer and doesn’t find one of these casserole-esque recipes frozen and ready to bake.

If you haven’t noticed a theme on the blog… I am kind of obsessed with Italian Sausage. It has become the easy star of so many recipes. It is just so easy to keep on hand, it freezes so well! And I’m not just talking about the pork version… I am in love with any chicken or turkey Italian sausage. Sprouts has a fabulous option that really cuts calories out of any of these recipes… Italian Sausage and Gnocchi Soup, Farro and Sausage Parmigiano, Lasagna. This recipe is not what I would consider “healthy” but for a pasta dish you can make some substitutions to cut down on calories. Its probably about 600 calories per serving as made below, so it’s not the worst as far as pasta goes.

If you make all of this ziti at once, it will serve quite a large crowd. You should definitely serve it with a salad and some crusty bread. I would do a simple salad with spring mix, balsamic vinaigrette, capers, mozzarella. If you bake half and freeze half, you will still have a fair amount of leftovers for lunch the next day. As far as wine goes I think that pinot noir and merlot are excellent choices for this baked ziti. If you’re looking for a bargain wine, step 1 go to Costco… and then give A to Z Oregon Pinot Noir a try. It is a great value at around $15. It will give you all the great qualities of Oregon Pinot at a fraction of the price. These Oregon Pinots are not the jammy, mouth puckering wines like you might find in Napa. They are more rich and have a woody characteristic. A to Z makes a pinot that is fabulous with this ziti but is also easy to drink on its own. A bottle of this will disappear in minutes when drinking with friends on the porch on a cool spring evening.

Baked Ziti

1 lb 1% cottage cheese
2 large eggs, beaten
3 oz parmesan cheese, freshly grated
Kosher salt
1 lb ziti (or other large hollow shaped pasta)
1 tbsp EVOO
1/2 cup finely chopped yellow onion
20 oz Italian sausage
6 medium garlic cloves, minced
28 oz tomato sauce
1 tsp dried oregano
1 tsp sugar
3/4 tsp cornstarch
1 cup heavy cream
12 oz shredded mozzarella

Preheat oven to 350 degrees. Whisk together the cottage cheese, eggs, 1 cup of freshly grated parmesan cheese in a medium bowl. Boil a large pot of salted water. Cook the pasta until it softens but is not fully cooked. Drain and set aside.

Heat olive oil over medium heat. Saute the onion until soft for about 7 minutes. Add in the turkey sausage, breaking it up. Cook until nearly all browned. Add in the garlic and oregano and cook for two minutes more. Pour in the tomato sauce and sugar and stir until combined. Simmer over medium low until thickened, about 12 minutes. Season to taste with salt and pepper.

Mix together the cornstarch and heavy cream in a small bowl. Pour this into the stockpot you cooked your pasta in. Bring to a simmer over medium heat and cook until thickened, 5 minutes. Turn off the heat. Stir in the cottage cheese mixture, tomato sauce, and about 2/3 of the mozzarella cheese. Mix well until combined. Add the pasta and toss to coat.

Transfer this to a 9×13 baking dish. Sprinkle with the remaining mozzarella and parmesan cheeses. (This would be the last step before freezing.) Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue to cook until bubbling, about 20 minutes longer. Allow the pasta to cool for 10 minutes prior to serving.

Blow Torch Prime Rib

When my husband said, “I am gonna get a blow torch to sear the prime rib with on Christmas,” I was a bit concerned. But the truth is, it was a lot less dangerous than it might sound. And it was absolutely wonderful. It was actually very simple to make and well worth the 4 hours in the oven. This recipe is adapted from Thomas Keller’s Ad Hoc at Home. One of the things he emphasizes is letting the meet rest, before and after cooking it. The prime rib should sit out at least 30 minutes before you blow torch it. Keller also dictates that you should season the meat 30 minutes before you cook it. Rub your prime rib generously with salt and pepper and let that soak in for at least 30 minutes before you fire up the blow torch. And after the prime rib is cook, leave it alone! We let ours rest one hour. And it was more tender and more juicy than I could have imagined.

Thomas Keller is very emphatic that you need a regular old propane blow torch from the hardware store. Not one of those sissy butane torches from a kitchen store. For safety, Andrew blow torched our prime rib outside on the charcoal grill. It was quite easy, no real mess to clean up, and probably safer than firing up a blow torch in your kitchen. I shouldn’t have to say this, but please be extremely careful if you try this recipe. Which you absolutely should. Because you haven’t really lived until you blowtorch a 10 lb piece of meat for dinner. The recipe below is for a roast that is 4.5-5 lb. You can adjust the cook time appropriately depending on the size of your rib roast. As far as where to get the meat? We like to get our prime rib from Local Pig, well we like to get whatever meat we can at the Local Pig. If you don’t live in KC then I do suggest you find a local butcher to source your meat from. A 4 bone prime rib will serve about 8 to 10 people. Also, whatever you do, do NOT discard the bones and fat you cut off the roast. Freeze them! They will make a fantastic beef stock.

Prime rib has to be one of the easiest things I have ever paired wine with. For some reason I always have a surplus of fabulous cabernets and cabernet blends in my wine fridge. I honestly feel cabernet might be the hardest wine to pair with food. It can easily overpower a meal. I have discussions with new wine lovers all the time who say “I don’t like chardonnay” or “pinot/merlot is too watery.” It seems like a lot of people think cabernet sauvignon is the definition of wine. I completely disagree. Part of anyone’s journey with wine is learning about new wines, new varietals, and trying different things. And the truth is, if you have never drank wine and are just starting out, cabernet is the last wine you should be tasting. I love cabernet, don’t get me wrong… But I cannot drink cabernet everyday or with every meal. However, you should serve this prime rib with nothing other than cabernet. I would recommend a Napa cab and considering you are likely serving this meal for a special occasion, open a special bottle of wine. Kathryn Hall Cabernet Sauvignon is an excellent wine that has the ratings to prove it. We have a few bottles of 2012/2013 in the cellar and don’t plan on opening them for at least 5 years. But if you can snag a 2010 or earlier bottle, it is worth every penny!

Blow Torch Prime Rib

2-bone center cut rib roast (about 4.5 lb)
kosher salt
black pepper

Place your oven rack in the lowest position, removing other racks as needed to allow space for your rib roast. Preheat the oven to 275 degrees.

At least 30 minutes before you plan to cook the meat, take it out of the fridge. Rub it generously with salt and freshly ground black pepper. (This recipe literally has 3 ingredients so, be generous with the salt and pepper).

Place the roast on the rack in a roasting pan. (Or if you are nervous like we were, put it on your charcoal grill.) Hold a blowtorch about 1 inch from the meat and lightly brown the fat on all side. Some of the fat should melt off the meat. The edges of the meat should be starting to turn gray. Sprinkle it again with salt and pepper to make sure you have a generous coating.

Transfer to the oven, try to place the roast in the center or towards the back. Cook for 2 hours until a thermometer reads 128 degrees. Check the temperature at 1.5 hours just to be safe.

When carving the meat, cut the meat away from the bones first. Cut the roast in half. Turn the pieces so the cut sides are facing down. Slice into 1/2 inch slices. Arrange the meat on a platter and sprinkle with salt and pepper.

Adapted from Ad Hoc at Home.