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A food chain in our small town started serving these loaded burrito bowls a few months back. My sister and I were tempted to try one out one day when we were driving through, but neither one of us wanted to pay the price they were asking for what would have most probably been a bit of a disappointment.
Most of the time those things are and they never ever live up to the photographs portrayed on the advertising. Just my experience. Correct me if I am wrong.
I was almost just as sure that I could make something myself at home which would at the very least live up to the hype if not surpass it. Today I did just that, and it was really very easy.
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This tasty lunch went together very quickly and used a few store cupboard ingredients. It was quite delicious if I don't say so myself. You may want to use a bit of extra seasoning if you want. I don't use salt in my cooking at all these days.
And I don't miss it. And I like to think I am a bit healthier for doing so.
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Another thing is frozen battered chicken. Whole breasts and fillets, or tenders as they are also called. I also keep an assortment of frozen vegetables in the freezer, loose pack, ready to take out what I need when I need it.
I also always have the French's crispy fried onions (Crispy salad onions in the UK) These are great as toppings on casseroles or on salads, etc.
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Today I was able to use all of those things, along with a few fresh ingredients to make myself an approximation of the item we are discussing. I can't say for sure if it tastes the same as the original.
I can't even say if it comes close, because I have never had one.
What I can tell you is that it was quite delicious. Especially with my homemade Corinader (cilantro) lime dressing drizzled over top. (I may have gotten a bit greedy with that as you can clearly see. Oops!)
WHAT YOU NEED TO MAKE LOADED CHICKEN BURRITO BOWL
Ingredients are given for one hearty serving, but it is of course very easy to increase amounts to serve more than one person.
- 2 frozen buttermilk crispy chicken tenders
- 1 pouch of Bens Bistro Express Mexican rice
- 2 TBS frozen corn niblets, or leftover corn niblets
- small handful of chopped romaine lettuce
- 1 (2-inch piece) of English cucumber, diced
- 4 cherry tomatoes, finely diced
- 1/2 TBS Crispy Fried Onions, lightly crushed (crispy salad onions in the UK)
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For the dressing: (there will be extra)
- 1 cup (120g) dairy sour cream
- 2 TBS light mayonnaise
- 1/2 cup coriander leaf (cilantro)
- 2 TBS lime juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
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They come in all sorts of flavors and types. Some have whole grains, some even include quinoa, which is not my favorite thing, but I will tolerate it from time to time. This one had quinoa in it.
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It is the same with the frozen breaded chicken. In the UK, you could get very nice ones from Costco. I have not been to Costco here in Canada for quite some time so I don't know if they are available here or not.
I make do with the PC ones that you can buy at the Super Store. They are buttermilk ones and are pretty good. Nice and crispy. Just don't overcook them.
You can get whichever ones you have available to you and whichever ones you enjoy.
I like to make my own dressing. This quantity does make more than what you need for this particular burrito bowl, but it will keep for up to a week in the refrigerator. If you use dried coriander leaf (cilantro) it will keep slightly longer. If you are not a fan of coriander (and I know many people are not) just leave it out.
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HOW TO MAKE LOADED CHICKEN BURRITO BOWLS
Nothing could be easier. I liked mine hot, but you could also serve this cold and take it as a portable lunch adding your dressing at your place of work, etc. when you are ready to eat.
First make the dressing. Place all ingredients in your blender and blitz until smooth. (I use my stick blender) Keep refrigerated until ready to use. This will keep for up to a week in the refrigerator.
Cook your buttermilk chicken tenders either in the oven or in the air fryer, according to the package directions. (In the air fryer it will take approximately 10 minutes at 360*F/185*C. Cook for 5 minutes, flip over and cook for 5 more or until done.)
Heat your pouch of rice in the microwave according to the package directions. Stir in the corn. Set aside. (You will not need it all.)
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Have ready a nice shallow soup or salad bowl. Place one half of the pouch of rice in half of the bowl. (Save the other half for another day or freeze to use another time.) Slice the chicken tenders on the diagonal and place on top.
Place the chopped lettuce in the other half of the bowl. Top with the chopped cucumber and tomato.
Drizzle the dressing over top and scatter over the crispy onions. Serve immediately.
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If you find the rice too bland you can always stir a bit of chili powder or taco seasoning into it. I thought it was just right and the dressing was spicy enough so I was happy.
Crispy hot chicken pieces, hot rice . . . cold salad, rich dressing. This was perfect!!
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If you are as fond of eating out of a bowl as I am (I often eat everything in a bowl, lol) then you migth find yourself enjoying these options:
SCRAMBLED HUEVOS RANCHEROS BOWLS -Tex Mex Flavors served in individual bowls along with your favorite accompaniments! Fried potatoes, refried beans, scrambled eggs and your desired toppings. Makes a great breakfast or even a light supper.
SPRING VEGGIE BOWLS - Filled with spring vegetables . . . English peas, asparagus, purple sprouting broccoli and chard . . . each vegetable quickly cooked until crispy tender with very little use of any fat. Lightly dressed whole wheat pasta, toasted walnuts and a bit of cheese complete these delicious bowls.
Loaded Chicken Burrito Bowl
Yield: 1
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is a copycat recipe which closely resembles the burrito bowl at a local eating establishment. I think mine is cheaper and tastes better, but then again, I am a bit biased. This makes a lovely lunch.
Ingredients
- 2 frozen buttermilk crispy chicken tenders
- 1 pouch of Bens Bistro Express Mexican rice
- 2 TBS frozen corn niblets, or leftover corn niblets
- small handful of chopped romaine lettuce
- 1 (2-inch piece) of English cucumber, diced
- 4 cherry tomatoes, finely diced
- 1/2 TBS Crispy Fried Onions, lightly crushed (crispy salad onions in the UK)
For the dressing: (there will be extra)
- 1 cup (120g) dairy sour cream
- 2 TBS light mayonnaise
- 1/2 cup coriander leaf (cilantro)
- 2 TBS lime juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- First make the dressing. Place all ingredients in your blender and blitz until smooth. (I use my stick blender) Keep refrigerated until ready to use. This will keep for up to a week in the refrigerator.
- Cook your buttermilk chicken tenders either in the oven or in the air fryer, according to the package directions. (In the air fryer it will take approximately 10 minutes at 360*F/185*C. Cook for 5 minutes, flip over and cook for 5 more or until done.)
- Heat your pouch of rice in the microwave according to the package directions. Stir in the corn. Set aside. (You will not need it all.)
- Have ready a nice shallow soup or salad bowl.
- Place one half of the pouch of rice in half of the bowl. (Save the other half for another day or freeze to use another time.) Slice the chicken tenders on the diagonal and place on top.
- Place the chopped lettuce in the other half of the bowl. Top with the chopped cucumber and tomato.
- Drizzle the dressing over top and scatter over the crispy onions. Serve immediately.
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I thought it had been quite a while since I had shared a delicious British recipe with you so I decided to make a Corned Beef & Potato Pie for you today! This is a real favorite recipe dating back to the second world war when fresh meat was on ration in the UK.
It was much easier to procure tinned meat such as Corned Beef and Spam, and recipes using these ingredients became very popular.
Even now this is known as a total comfort food and no small wonder! As simple as it is, it is also incredibly delicious!
It also makes for a very economical choice for a supper dish. We are all feeling the pinch these days as the cost of feeding our families continues to increase with every day that passed.
Simple dishes such as this one are a great way to stretch that food budget and I guarantee nobody will be complaining!
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WHAT YOU NEED TO MAKE CORNED BEEF & POTATO PIE
Aside from the pastry, it uses only three simple ingredients. A can of corned beef, some onion, and potato. A few other odds and sods for seasoning, etc. Easy. Simple. Delicious. You can use a ready made all butter pastry, or you can make your own as I did.
For the pastry:
- 2 3/4 cups +2 TBS (400g) plain all purpose flour
- pinch of salt
- 3/4 cup +1 TBS (200g) cold butter, cut into cubes
- 5 - 6 TBS cold water
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- 1 large potato, peeled and cut into 1/2 inch cubes (300g)
- 1 medium onion, peeled and cut into small dice
- 1 tsp butter
- 1 tin of corned beef (340g or 11 ounces)
- salt and black pepper to taste
- 1 small free range egg, beaten (for the egg wash)
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Unfortunately I had to leave them all behind when I came back to Canada, and it is taking me quite a while to replace some of them. I will not be replacing them all by any stretch, but I wish that I could!
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This is a very popular supper dish found throughout the UK. Some cooks like to add things like carrots to theirs, or even stock. I prefer the simple unadulterated version.
This is a case where I think that simple is the best of all.
For canned corned beef I use the best can of corned beef my money can buy. Hereford is a good brand, but I also believe that Princes (in the UK) is another good brand. You may pay a tiny bit more for it than the cheaper brands, but it is worth the extra money in being a better quality product.
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Just use plain old cooking onions and potatoes. Today I had a russet potato. Brown skinned onion. You can peel the potato or not as you prefer. I peeled mine today.
I suppose you could use any kind of onion, but I like the good old fashioned plain brown skinned onion.
You probably won't need any salt in the filling as corned beef is rather salty. I did add about a tsp of salt to the cooking water for the potato. And I like to use plenty of pepper, white or black as you prefer.
I also use salted butter. Its a bit pretentious to keep more than one kind of butter in your larder unless you are a really keen cook and can afford it. Most people can't. I am one of them. I buy a good quality lightly salted butter and use it for everything.
If need be I will cut back on the salt in the recipe, but for the most part this really isn't necessary, as I don't use a lot of salt anyways.
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HOW TO MAKE CORNED BEEF & POTATO PIE
This is a really simple and basic make. Its not at all difficult. If you follow my instructions there is really no reason why you can't have success with this easy recipe.
Make your pastry first. Measure the flour into a large bowl along with a pinch of salt. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles coarse bread crumbs.
Stir in the cold water, 1 TBS at a time, using a fork, until the mixture starts to come together into a soft, but not sticky, dough, Shape into a ball, wrap in cling film and refrigerate while you make the filling.
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Put the potato into a pot of lightly salted water. Bring to the boil and cook for 5 minutes until just tender. Drain well.
Put the onion into a microwave proof dish along with the butter. Cover and cook on high in the microwave for 1 1/2 minutes. Remove from the microwave and dump into a bowl. Add the potatoes. Stir well to combine.
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Remove the corned beef from the tin and cut into 1/2 inch dice. Fold into the potato mixture, combine everything together well. Season to taste with plenty of pepper and salt if you think you need it. You may not as corned beef is pretty salty.
Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9 inch deep pie dish.
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Take your pastry from the refrigerator. Remove a third for the pie lid and set it aside. Roll the remainder out to a large circle about 1/4 inch thick. Use this to line the pie dish. Fill with the meat and potato filling.
Roll out the remainder of the pastry into a circle to fit over top of the pie dish. Moisten the edge of the bottom crush with some water and place the lid over top of the filling. Press around the edges to seal the pastry together and then trim to fit. Crimp the edges or flute with your fingers.
Make a vent in the center to allow for steam to escape. (I also cut a few others around the edge. Don't cut all the way through to the bottom.)
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Beat the egg together with a bit of water and brush over the top of the pie to glaze.
Place into the preheated oven and bake for 45 minutes until the top, sides and bottom of the pie are golden brown.
Allow to cool slightly before cutting into wedges to serve.
This is also delicious served cold and will keep in the refrigerator for up to 3 days.
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I enjoyed mine in the typical British fashion with some baked beans on the side and brown sauce. (HP Sauce, or steak sauce as it is also called.)
I know a lot of people enjoy their with chips and peas. Even ketchup.
I was in British food heaven to say the least! So many people discount dishes made with tinned meat such as corned beef. They think that it isn't good for them, or it is beneath them, but in all sincerity I think they need to give it another think.
Its not that bad for you and its delicious, especially when prepared properly, such as in a delicious pie like this one! We are also known to enjoy tinned corned beef in sandwiches. White bread, butter, thinly sliced corned beef. They are fabulously tasty!
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Wondering what else you can make with that tin of corned beef? Think no more!
CORNED BEEF AND POTATO PIE - This is another version of this dish without pastry. Somewhat like a shepherd's pie with a meat and gravy bottom and mashed potato topping. It is very delicious served spooned out onto plates with a fresh vegetable on the side!
BAKED CORNED BEEF HASH - Store cupboard favourite. Quick, easy, cheap and cheerful! Perfect for those nights when you are lacking in inspiration and ingredients. You can serve this topped with either a poached or fried egg if you wish. Delicious!
Corned Beef & Potato Pie
Yield: 6-8 depending on appetites
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A delicious nod to British ingenuity in turning a sows ear into a silk purse. This pie is incredibly tasty! Crisp flaky all butter pastry, and a simple, yet very delicious filling.
Ingredients
For the pastry:
- 2 3/4 cups +2 TBS (400g) plain all purpose flour
- pinch of salt
- 3/4 cup +1 TBS (200g) cold butter, cut into cubes
- 5 - 6 TBS cold water
For the filling:
- 1 large potato, peeled and cut into 1/2 inch cubes (300g)
- 1 medium onion, peeled and cut into small dice
- 1 tsp butter
- 1 tin of corned beef (340g or 11 ounces)
- salt and black pepper to taste
- 1 small free range egg, beaten (for the egg wash)
Instructions
- Make your pastry first. Measure the flour into a large bowl along with a pinch of salt. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles coarse bread crumbs.
- Stir in the cold water, 1 TBS at a time, using a fork, until the mixture starts to come together into a soft, but not sticky, dough, Shape into a ball, wrap in cling film and refrigerate while you make the filling.
- Put the potato into a pot of lightly salted water. Bring to the boil and cook for 5 minutes until just tender. Drain well.
- Put the onion into a microwave proof dish along with the butter. Cover and cook on high in the microwave for 1 1/2 minutes. Remove from the microwave and dump into a bowl. Add the potatoes. Stir well to combine.
- Remove the corned beef from the tin and cut into 1/2 inch dice. Fold into the potato mixture, combine everything together well. Season to taste with plenty of pepper and salt if you think you need it. You may not as corned beef is pretty salty.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9 inch deep pie dish.
- Take your pastry from the refrigerator. Remove a third for the pie lid and set it aside. Roll the remainder out to a large circle about 1/4 inch thick. Use this to line the pie dish. Fill with the meat and potato filling.
- Roll out the remainder of the pastry into a circle to fit over top of the pie dish. Moisten the edge of the bottom crush with some water and place the lid over top of the filling. Press around the edges to seal the pastry together and then trim to fit. Crimp the edges or flute with your fingers.
- Make a vent in the center to allow for steam to escape.
- Beat the egg together with a bit of water and brush over the top of the pie to glaze.
- Place into the preheated oven and bake for 45 minutes until the top, sides and bottom of the pie are golden brown.
- Allow to cool slightly before cutting into wedges to serve.
- This is also delicious served cold and will keep in the refrigerator for up to 3 days.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I can remember when my children were growing up I used to make a delicious vegetarian chili at least once a week. Well, I thought it was delicious anyways. I am not sure about them.
It was loaded with plenty of fiber and vitamins, with carrots, onions, potatoes, corn, beans, squash, tomatoes, etc. I just thought it was a great way to get some healthy into them. They did gobble it up, but I am sure that they would have rather I used some ground beef in it.
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Chili is one of those deliciously handy rib sticking meals that can feed your family quite economically. This is a store cupboard version of chili that cooks in the slow cooker. (Although I am sure that you could just mix everything together in a saucepan and heat it up that way.)
Its a very convenient meal for these first few weeks of school, when the children are adjusting their schedules and you are adjusting yours. What I love about it is that you just mix it all up in the crock pot and forget about it.
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You can either have it done and on the table in two hours of crock pot time, or you can take up to nine hours. It all depends on the temperature and time you set it to on your crock pot.
If you are a working mum, you might want to get it started before you go to work in the morning. That way you have a delicious hot meal ready when you get home from work and the kids get home from school.
Either way it makes for a very simple and delicious supper or lunch for that matter. I can imagine a thermos of this would go down really well along with a few crackers. It beats the mystery meat being served in the cafeteria!
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I adapted the recipe from one found in the Pillsbury Cookbook entitled "One Dish Meals Cookbook." It is in the crock pot section.
I added a few herbs and spices to it to really improve upon the flavors. Or at least I think they did anyways. This tastes good enough to be homemade from scratch! And all you did was open a few cans! Nobody needs to know.
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WHAT YOU NEED TO MAKE FOUR CAN CHILI
Its as simple as it sounds, four cans and a few spices. Easy peasy.
- 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
- 1 (15 oz/400g) chili without beans
- 1 (15 oz/400g) tin of Pinto beans, drained
- 1 (15 oz/400g) tin of kidney beans, drained
- 1/4 cup (60g) your favorite BBQ sauce
- 2 tsp mild chili powder (or up to 1 TBS)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
To serve:
- grated cheese
- sour cream
- chopped fresh onion
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I tried to remember what the can sizes were in the UK. You want the cans that hold about two cups of goods. If you cannot get pinto beans use a Borlotti bean.
I used a can of Campbells Chili soup because I didn't have any Stagg chili in the house. In the UK Stagg Chili is readily available, although perhaps not the one without beans. If you can't get the one without beans, use the one with beans.
I don't think it really matters.
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I used a tin of chopped tomatoes even though the original recipe called for whole tomatoes. I prefer chopped tomatoes. I, personally, think you get more bang for your buck using chopped tomatoes, and I know the sauce/juices are thicker.
I added more chili powder, as well as the onion and garlic powders and the dried oregano. No seasoning other than that was needed.
Make sure you use the powders and not the salts!
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HOW TO MAKE FOUR CAN CHILI
This is as simple as mixing everything together in a crock pot and popping on the lid. You can leave it to cook on high for two hours or you can cook it on high for one hour and then on low for eight to nine hours.
Obviously the longer you cook it the better the flavors will meld together. I did mine on high for two hours.
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Where you can get really imaginative is with the toppings. Today I simply scattered on some grated cheese and chopped red onion. Sour cream is also very good on this. Chopped avocado, olives, spring onions, even pickled jalapenos.
I served mine with crackers, but a crusty roll or bread would be very nice as would corn bread.
You could make this go even further by serving it ladled onto rice, potatoes or pasta. How about ladling it over chips for chili fries?
Really this is a great recipe to have up your sleeve for those days when you are wanting something hearty to feed the family that isn't going to create a lot of work!
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If you are looking for a more standard variety of chili why not check out these options:
FRANKLY CHILI - Like a chili cheese dog in your bowl. Add a bun and you're there. Seriously delicious and incredibly easy to make. This recipe came from a package of Maple Leaf Wieners many moons ago!
TURKEY CHILI - A pretty standard chili recipe using ground turkey instead of ground beef. If you are looking to be that tiny bit healthier why not try this version. Turkey is considered a super food!
CREAMY WHITE CHILI - This is my favorite kind of chili. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices. It is really delicious!
Four Can Chili
Yield: 4
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M
Nothing could be easier than this simple chili which gets cooked in the slow cooker. Enjoy served hot in deep mugs with some cheese and onion on top, and crackers on the side for a hearty lunch or supper!
Ingredients
- 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
- 1 (15 oz/400g) chili without beans
- 1 (15 oz/400g) tin of Pinto beans, drained
- 1 (15 oz/400g) tin of kidney beans, drained
- 1/4 cup (60g) your favorite BBQ sauce
- 2 tsp mild chili powder (or up to 1 TBS)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
To serve:
- grated cheese
- sour cream
- chopped fresh onion
Instructions
- Combine all of the cans in a 3 1/2 to 4 Qt/Litre crockpot/slow cooker, along with the BBQ sauce. Stir in the seasonings.
- Cover and cook on high for 2 to 4 hours to blend flavors. Alternately cook on hgh for 1 hour and then on low for 8 - 9 hours.
- Serve hot, spooned into heated bowls. Pass the toppings at the table.
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