|Stuffed and ready to roll!|
About the time I realized I needed to start cooking for myself more, I stumbled upon this cute little show on Lifetime called Cook Yourself Thin. I haven't seen a new episode in about a year, but all the recipes are still on the Lifetime site and I have a backlist of ones I'm waiting to try. The first one I ever tackled was the Chicken Burritos With Pineapple Salsa. Since it would totally be plagiarizing to post the recipe here since I followed it word-for-word with no edits (except adding jalapeno to EVERYTHING instead of just the beans and adding a teaspoon each of chili powder and cumin to the tomato sauce to make it more taco-ish), please follow the link if you want to try it out and see a much better picture of the end result.
|The fixins. Feel free to add any fresh veggies too.|
Seriously, these things are amazing, despite being horribly time-consuming with many parts and so. much. chopping.* I totally destroyed Boyfriend's kitchen for the evening making these. But we both agreed, it was more than worth it. The pineapple salsa was the perfect sweet note to the mostly savory dish. At about 500 calories per burrito I could consume in utter bliss sans guilt.
I know a cookbook for this show exists somewhere in the world, and you best bet I'm gonna find it.
However, since I'm trying really hard to have good side dishes to my meals, I decided to try my hand at home-made guacamole accompanied by crispy tortilla chips. And, because I can't resist a good guac, I also added a hefty tablespoon to the burritos as well.
Perfect Guacamole and Tortilla Chips
For the Guacamole:
- 4 Ripe Avocados
- Juice from Half a Lime
- 2 Cloves Garlic, Diced
- 1/4 Cup Fresh Chopped Cilantro
- 1/4 Cup Diced Onion
- 1/4 Cup Diced Tomatoes
- 1 Jalapeno, Diced or Pureed
- Salt and Pepper to taste
|Spoon works too|
For the Chips:
- 3 Multi-grain Tortillas, Cut into Triangles
- Pam Cooking Spray or Olive Oil
-Add all ingredients for guac to a bowl and smoosh together with a fork or pulse in a food processor until desired consistency is reached. Chill.
-Arrange tortilla triangles on a cookie sheet and coat both sides with a light brush of olive oil or spray evenly with Pam. Sprinkle with salt and bake at 400 degrees for seven minutes, turning halfway through.
Chill guac and serve!
Things to Note: The lime is absolutely necessary so that the guac will keep and not brown as quickly. Also, I much prefer smooshing the ingredients together with a fork instead of a food processor. This could mean the difference between a creamy guac with delicious chunks of ripe avocado, and an equally tasty but definitely baby-poo looking smooth puree of guac. I prefer the esthetic quality of the chunky, don't you?
Also: KEEP AN EYE ON THOSE CHIPS. This is adapted from a recipe that suggested broiling and I nearly burnt down my kitchen on the first try. I turned down the heat and lengthened the time, adding a turn halfway through.
|Perfect on these burritos!|
*Thank GOODNESS for my Pampered Chef Chopper, which I found in my parents' basement never-used. It's my current Kitchen VIP and I use it for just about everything now. Cuts prep time in half and is a bit less cumbersome than a food processor when you just need a quick chop.