I have always loved writing, and granted, it's always nice to get feedback from readers, but down the road, it's always fun to look back at see what I was up to and how my writing style and personality have evolved. I hope to share the happenings in my life, as well as home projects, recipes, and crafts.
First up, my attempt at Chipotle at home. I have loved Chipotle since I first tasted it as a junior at NYU. (I even did a group project on the company!) I used to eat the giant burrito, but now I'm happy with a chicken fajita bol everytime. Sometimes copycat recipes are just too tedious in procedure and or require too many ingredients to make it worth trying. Might as well just pay the $4.99 for Sakkio Japan's chicken teriyaki, right?
Having taken a knives skills class at the Institute of Culinary Education a few weeks back, part of me wanted to practice cutting up vegetables. What better way than to chop up tomatoes, onions, peppers, and cilantro for salsa? Thanks to ChipotleFan.com I was able to get recipes for Chipotle's tomato and corn salsas. These have been tweaked based on the comments:
Corn Salsa
4.5 cups frozen sweet yellow corn (cook based on directions on bag)
3 green scallions, diced
1/2 Red Onion diced
2 Green Jalapenos - seeds removed & diced
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
1 Tablespoon Lemon Juice
Salt & Pepper to Taste
Combine all the ingredients and season to taste.
Tomato Salsa (same recipe as above, except replace corn with 5-6 medium diced tomatoes, use a little less jalapeno, and omit green scallions)
Cilantro Lime Rice
The same site has this recipe:
but I used this "Skinny Version" from Pinterest - (If you're using a rice cooker, I'd use maybe 1.25 cups of water for 2 cups of uncooked rice)
Chicken
We thought the site's recipe was a little too involved, so Hubs just added his own mix of spices - cumin, paprika, chili powder, garlic.
Here is the site's main recipe but in the comments, someone suggested a simpler recipe, so i might try that next time.
The results were delicious! Now I find myself craving Chipotle less often because I've been making the corn salsa on a weekly basis as an add-on to my lunch salad.
