Burrito bowls and one dish meals are all the rage, and everyone seems to want the recipe for easy dishes like this homemade chipotle burrito bowl – and we can’t blame them! These meals are easy to prepare, perfect to make out of leftovers and quick to clean up because fewer dishes are used. Plus, if you have any picky eaters in the family, it’s not difficult to customize the bowl.
Here’s a tip: to prepare lunches or quick dinners like this, prep the ingredients on Sundays before your busy week begins. In fact, we made this at my house last night. We cut the grilled corn off a cob, diced up some fresh bell peppers and chiles, rinsed and warmed black beans, and chopped tomatoes and onions. Meanwhile, a batch of rice was going in my rice cooker and the fish was broiling in the toaster oven. The entire meal was easy and healthy – perfect for a quick supper. Often, we’ll double the recipe (or swap out the fish for chicken) and take the leftovers for lunch the next day.
Broiled Chipotle Tilapia with Avocado Sauce
1 small avocado, halved, pitted and peeled
3 Tablespoons sour cream
1 teaspoon lime juice
2 1/2 teaspoons chipotle and roasted garlic seasoning, divided
1 Tablespoon mayonnaise
1/2 pound tilapia
Mix avocado, sour cream, lime juice and 1 1/2 teaspoons seasoning in a medium bowl until well blended. Cover and refrigerate.
Preheat toaster oven on broil.
Mix mayonnaise and remaining 1 teaspoon seasoning in small bowl.
Brush mayonnaise mixture on both sides of tilapia.
Place coated fish on pan sprayed with nonstick cooking spray.
Broil fish 10 minutes or until fish flakes with a fork.
Serve with Avocado Sauce and garnish with lime slices and cilantro, if desired.
This fish is great served “burrito bowl” style. Simple serve the fish over rice with desired vegetables and garnish as stated.
Everyday Good Thinking http://everydaygoodthinking.com/
The Easy Reach™ 4-Slice Toaster Oven
can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.
In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.
For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.
Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch. If I could see white (the belly of the fish), I knew we would go home with dinner. Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.
On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).
Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.
Norwegian Fish Cakes with Brown Gravy and Vegetables
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/
The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.