What I Ate: Burrito Bowl

I know, you can totally figure this out on your own, but here are a few ways to amp up your burrito bowl. Mexican Street Corn and a quick dressing makes this so. much. better than just leftover taco filling…which is where I started. Taco night leftovers are the best leftovers out there but I love them in a completely different format.

The Three Bite Rule - Burrito Bowl

Burrito Bowl (for 2)

Ingredients:

1 cup brown rice, cooked
1/3 cup ranch dressing
2 tablespoons cilantro
1 teaspoon taco seasoning
1 cup corn, cooked and cooled
1/4 cup crumbled feta
1 tablespoon mayo
1/2 teaspoon lime juice
1/2 teaspoon chili powder
1 cup ground turkey/chicken/pork/beef spiced with taco seasoning
1 cup shredded lettuce
1/2 cup black beans

Directions:

Cook the rice.
In a small food processor, mix together the ranch, cilantro, and taco seasoning. Blend well and chill until serving.
The Three Bite Rule - Burrito Bowl
Mix together the corn, feta, mayo, lime juice, and chili powder. Chill until serving, or make in advance.
The Three Bite Rule - Mexican Street Corn
Assemble together the rice on the bottom then top with ground meat, beans, lettuce, and street corn.
The Three Bite Rule - Burrito Bowl
Drizzle with the dressing.
The Three Bite Rule - Burrito Bowl
Serve and enjoy! I wish I’d had tomatoes, but we ate them all the night before. I had avocados but totally forgot! I started eating and then remembered salsa! Add whatever you have: tortilla chips; cheese; sour cream; queso; jalepenos…whatever you like!

Make Your Own Taco Seasoning

Doesn’t everyone need more tacos in our lives? I sure do. I’m not at all offended if you skip right over this and continue to buy taco seasoning. I see both sides. The major benefits to making your own is to use however much you want/need at a time- without the constraints of a packet and b) to get the flavor without so much sodium or preservatives.

The Three Bite Rule - Taco Seasoning
In our house, we will make tacos for 2 so we don’t need a whole packet of seasoning. Then I’ll save the rest and use it maybe 2 more times. The 3rd use of the packet might mean not-quite-enough seasoning. I also seem to have quite the stash of dried spices, sooooo I didn’t have to buy any to make this. You decide.

Ingredients: (about 3 servings, roughly 2x a packet)

2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon crushed red chili flakes (chopped)
1/2 teaspoon salt

Directions:

Measure the spices out.
The Three Bite Rule - Taco Seasoning
Mix it up.
The Three Bite Rule - Taco Seasoning
Taste it and adjust to your preferences. It stores well for 6 months in an air-tight container.
The Three Bite Rule - Taco Seasoning
I go low-spice, which is also why I chop the even small amount of red pepper flakes. You can totally adjust as you like, or triple the recipe and be all set for the year!

Chicken, Peach & Cheese Quesadilla

After having peaches in a little raw-topping for a pork tenderloin I made last week, I was obsessed with peach in a quesadilla. Ob-sessed.

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Lots of cheese: colby jack, cheddar, and pepper jack + some ripe peaches/nectarines + chicken. Yes, please! This is the perfect catch-all if you have lots of small amounts of cheese around, or to use some leftover grilled chicken.

Ingredients: (for 1 large quesadilla, serves 2)

2 “burrito-sized” tortillas (or 4 fajita-sized tortillas)
2 chicken tenders, marinated and grilled (or pan-sautéed until cooked through)
1 peach/nectarine, diced
8 oz cheese: 1/2 colby jack; 1/2 sharp cheddar
2 oz pepper jack cheese (1-2 slices, or 1/2 cup shredded or sliced)
1 slice red onion, diced
salsa on the side

Directions:

Pre-cook or grill the chicken.
In a large skillet (big enough to fit the tortillas) or on a griddle pan, spray with non-stick spray and bring to medium heat.
Lay a tortilla down and top with colby jack cheese, sharp cheddar, shredded chicken, nectarine, and onion.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Top with pepper jack cheese, and 2nd tortilla.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Cook for 2-5 minutes until bottom tortilla is crisping and solid. Spray the top quesadilla with non-stick spray and very carefully/swiftly/in one motion, flip the quesadilla over.
Cook for another 2-5 minutes until crisp and gently browned.
Cut in half, serve with a side of salsa. Enjoy!

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
This was so good with the juicy chicken, all the cheeses, and sweet nectarines. I looved the little bit of crunchy red onion in there for some balance. I don’t tend to go very spicy but you could totally up the pepper jack cheese quantity in there!

This was such a quick dinner and I loved that it wasn’t a run of the mill quesadilla. Thanks to the peach.

Margarita Pasta Salad

I road tested this pasta salad out and turned it into a meal by making it a vehicle for taco salads. It features flavors of a margarita, lime, with a touch of salt. I heard a tip of tossing the pasta in vinegar while it cools so I wanted to try it out. I think it works a bit, I don’t know that is changes the pasta salad to out of this world, but it totally has more flavor than many run-of-the-mill pasta salads.
The Three Bite Rule - Margarita Pasta Salad
Ingredients:
1/2 pound rotini pasta
3 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup margarita mix
1/4 teaspoon chili powder
1/2 teaspoon salt
1 tomato chopped
1 cup roasted corn
1/2 cucumber
Green onions, chopped
fresh lime squeezed & zested (optional)

Directions:
Boil the pasta and drain then toss with the apple cider vinegar. Refrigerate at least 30 minutes before dressing it.
Whisk together the mayo, sour cream, margarita mix, chili powder, and salt.
The Three Bite Rule - Margarita Pasta Salad
If the pasta hasn’t completely chilled, then cover the dressing and mix later. If the pasta has already been chilled, then toss in the dressing.
Add in the veggies and herbs.
The Three Bite Rule - Margarita Pasta Salad
Enjoy!

I think this would be great at a BBQ. I think it could have had more lime-ness. Next time I’ll juice a lime and zest it up. We topped them with taco-salad toppings like taco meat, avocado, and salsa. It was great for a bit of change from the usual taco salad. I used up some taco meat from the freezer and it involved very minimal cooking…many birds, one stone!
The Three Bite Rule - Margarita Pasta Salad

Pork Tacos with Pomegranate Molasses and Pineapple

I looove pork tacos. I decided to sweeten the filling whilst on my never-ending quest to find my favorite salsa. I might need to be making my own. Hmm. Different story for a different day. I added some fresh pineapple and some pomegranate molasses. I love that stuff on brussels sprouts. Ahhh: stay. on. topic.

The Three Bite Rule - Pomegranate Pork Taco

Ingredients:

pulled pork shoulder (a great use for leftovers)
2-3 slices of fresh pineapple, chopped
1/4 cup pomegranate molasses
flour tortillas
shredded white cheddar
lettuce
white beans
salsa/pico de gallo
guacamole

Directions:

Saute the pork with pineapple and molasses over medium heat. The goal is to warm the pork through and soften the pineapple a bit…about 5 minutes.
The Three Bite Rule - Pomegranate Pork Taco
Taste, and add more pomegranate molasses, if necessary.
Fill the tacos with the pork/pineapple, lettuce, cheese, white beans, and salsa.
The Three Bite Rule - Pomegranate Pork Taco
Top with guac, and enjoy!

I loved the sweetness to these tacos! The pineapple was a nice touch of sweetness and tartness. The fruity touch was so great, and different than flavors we typically have. I added in some white beans, partly because I had them and it felt like they’d go. The little one eats beans but I’m always trying to use them before they get slimy.

I found my favorite guacamole and now I’m wanting better salsa. I want fresh salsa. It’s often too thick or too sweet. I like restaurant-style salsas. Sal-sa. I’ll have to work on that. Aren’t the taco stands so cute? I love my tacos upright.