lime juice Archives

Sofritas Recipe

This sofritas recipe is perfect when you’re craving a copycat vegan Chipotle burrito bowl.

If you’re looking for a flavorful way to introduce your family to tofu, these Chipotle inspired sofritas are a perfect way to do that with our Vegan Burrito Bowl. It has a spice-filled sauce that’ll make everyone come back for seconds.

It’s a perfect addition to your burrito night, especially if you’re trying to satisfy a range of preferences. You can make the flavorful sauce in a food processor so it doesn’t take much time at all.

What are sofritas?

Sofritas comes from the Spanish word sofrito which means ‘gently fried.’ Sofrito generally means some garlic, peppers, onions, and spices stewed together to make the base of a dish. That same flavor is used to make a sauce that flavors the tofu.

Why do you press tofu?

Pressing the tofu removes any extra moisture which helps with two things. The first is that it helps the edges of the tofu brown a little more while also adding more texture.

Also, by pressing out more of the liquid, it allows the flavors of the sauce to penetrate the tofu even more. With the liquid still in the tofu, it dilutes the flavors of the sauce and doesn’t allow the sauce flavors to replace it.

What is in the sofritas sauce?

There are a ton of bold flavors in the sauce that’ll make it something you’ll want to make for all proteins you eat. It has poblano peppers, onions, tomato, water, chipotle and adobo sauce, lime juice, garlic, cumin, ancho chile powder, salt, and pepper.

All of these ingredients get put into a blender or food processor to break it all down so the flavor really blends together and you get a burst of flavor in every bite.

What if you can’t find poblano peppers?

If you can’t find a poblano pepper, an Anaheim pepper will make a great replacement. They are considered hotter on the Scoville scale so do keep that in mind if you aren’t looking for something terribly spicy.

If heat is a concern, a green bell pepper is another good option. It’s much sweeter and less spicy than a poblano which does change the overall flavor.

With any of the peppers, if you’re able to, be sure to roast them before using. You can do this over a gas flame or grill to give it a little char and deepen the flavors.

Is there a difference between ancho chile powder and chili powder?

There is. Ancho chile powder is made from dried poblano peppers which are called ancho peppers that are ground up. Chili powder is a blend of spices like ground peppers, paprika, garlic powder, and onion powder.

Sofritas Recipe

Contributor: Sam Ellis

This sofritas recipe is perfect when you’re craving a copycat vegan Chipotle burrito bowl.

Author: Sam Ellis
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x

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Ingredients

Scale

16 oz. extra-firm tofu
1 Tbsp. olive oil
1 poblano pepper, cut into large slices
1/2 onion, cut into large slices
1 tomato, roughly chopped
1/2 cup water
1 chipotle in adobo plus 1 tsp. adobo
2 Tbsp. lime juice
1 clove garlic
1 tsp. ancho chile powder
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper

Instructions

Press tofu with paper towels until mostly dry. If you have a tofu press, use this first to get extra water out of the tofu.
Cut the tofu into large pieces. Heat a large skillet over medium heat and add olive oil. Add pieces of tofu and brown on all sides, about 10 – 15 minutes.
While cooking the tofu, in a food processor, add poblano pepper, onion, tomato, water, chipotle and adobo sauce, lime juice, garlic, ancho chile powder, cumin, salt, and pepper.
You’ll want to break up the tofu into smaller pieces next. You can either remove the tofu from the skillet and chop into fine pieces or use a wooden spoon and break it up in the pan.
Add sauce and tofu to the skillet and let simmer for 10 minutes until some of the extra moisture has been reduced. Serve warm or cool and store in an airtight container until ready for use.

Air Fryer Chicken Fajita Kebabs

By Emily Dingmann

What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

The air fryer may not be the first appliance you think of in the summer months, but it should be. It’s the best way to cook food quickly without heating up the house with the oven or standing over a hot grill. Just make sure you don’t over-crowd the air fryer basket – there are different sizes so the amount of batches you will need to cook the kebabs in will vary from air fryer to air fryer.

How do you make the kebabs?

So, the first thing you’ll want to do is make sure you have kebab skewers that fit inside your air fryer. Mini wooden skewers work really well. Soak them in water for at least 20 minutes first to reduce risk of catching fire in the air fryer.

I like to use chicken thighs because they are juicier and more flavorful but feel free to use chicken breast instead if you like.

Because traditional fajitas are usually made with peppers and onions, we chose to alternate chunks of chicken with onion and red and green bell peppers.

How should you serve chicken fajita kebabs?

It’s a fajita but it’s a kebab all at the same time. Really, does it get any better than that? I don’t think so. This means you can serve it as a fajita or as a kebab. Either way you choose, go as simple or as extravagant as you want with your toppings. I like to add creaminess with sour cream and a bit of spice and tang with salsa. Then I garnish with vegetables like chopped tomatoes and chopped cilantro to add some fresh flavor.

Air Fryer Chicken Fajita Kebabs

Contributor: Emily Dingmann

What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

Author: Emily Dingmann
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x

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Ingredients

Scale

Kebabs

15–20 small wooden skewers
2 Tbsp. lime juice
1 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. black pepper
1 lb. chicken thighs, skinless & boneless, cut into 2-inch pieces
1 white onion, cut into wedges
1 red pepper, cut into wedges
1 green pepper, cut into wedges
Flour tortillas, for serving

Toppings

Chopped tomato
Sour cream
Salsa
Chopped cilantro
Shredded cheese

Instructions

Soak wooden skewers in water for about 20 minutes.
In a medium bowl, mix together lime juice, olive oil, oregano, garlic powder, salt and black pepper. Add chicken and toss to coat. Set aside.
Grease air fryer basket with oil and preheat air fryer to 400°F for a few minutes to get it hot.
Thread chicken, peppers and onion onto skewers. Start with chicken then add onion and peppers. Repeat with remaining ingredients and skewers.
Spray finished skewers with cooking spray or use an oil sprayer like this.
Working in batches so you don’t crowd the air fryer, cook skewers at 400°F for 8 minutes, or until cooked through.
Repeat with remaining skewers.
Serve with flour tortillas and desired toppings.

You get all the flavor of Chicken Fajitas in a kebab with Air Fryer Chicken Fajita kebabs. – #TheCookful

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Shrimp Lettuce Wraps

By Sam Ellis

Shrimp Lettuce Wraps pack a ton of flavor but are light enough for hot summer days. Plus, we’ve got a tip to make prepping the veggies a breeze. Who doesn’t love less prepwork?

Lettuce wraps are one of the best dinners for hot days as all the ingredients are so fresh and light. Adding in shrimp makes it full of protein and so quick to make. If you use a premade sauce and pre-cut veggies that you can grab from a salad bar or the produce department, this dinner can come together in less than 10 minutes which makes it perfect for weeknights.

Since there are so many topping options that you can add to the wraps, serve them like a topping bar and let everyone make it their own. Be sure to check out how to make lettuce wraps for even more ideas on toppings.

The thing that really sets these Shrimp Lettuce Wraps apart is the sweet chili sauce. It’s always a crowd pleaser. The version I make isn’t terribly spicy, but if you’re sensitive to heat or are serving it to children, try adding 1 tablespoon of the sambal oelek first to test the spice level. Of course, if you’re looking for something even more spicy, add more in or try adding in fresh chilies. You can also try adding in honey if you’re trying to make this dish even lighter.

If you’ve never heard of sambal oelek before, it’s a simple Indonesian chili sauce made with crushed chile peppers and generally a little vinegar and salt. You can find it at many ethnic markets or here on Amazon.

You can even skip the sauce and add a squeeze of lime and sriracha instead. There are all sorts of ways to make this dish yours, so let us know your favorite flavor combo so we can give it a try too.

Shrimp Lettuce Wraps

Contributor: Sam Ellis

Shrimp Lettuce Wraps pack a ton of flavor but are light enough for hot summer days. Plus, we’ve got a tip to make prepping the veggies a breeze. Who doesn’t love less prepwork?

Author: Sam Ellis
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 wraps 1x

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Ingredients

Scale

For the shrimp:

1 Tbsp. olive oil
1 lb. shrimp
1 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp black pepper (or to taste)

For Sweet Chili Sauce:

1/2 cup and 2 Tbsp. water, divided
1/4 cup rice vinegar
1/2 cup sugar
2 Tbsp. sambal oelek
1 Tbsp. cornstarch

For Wraps:

1 head butter lettuce
Shredded carrots
Shredded red cabbage
1 avocado, sliced
2 Tbsp. diced green onions
2 Tbsp. roughly chopped cilantro
1 lime, sliced into 8 wedges

Instructions

In a large skillet, heat olive oil over medium heat. Add in shrimp and lime juice. Season with salt and pepper. Cook 5-6 minutes until no longer pink on both sides. Set aside.
In a small sauce pot, heat rice vinegar, 1/2 cup of water and sugar over medium high heat until boiling and sugar is dissolved.
Lower heat to medium, and stir in sambal oelek until incorporated. Let simmer.
While sauce is simmering, add remaining 2 tablespoons water and cornstarch to small bowl and mix together.
Slowly add into the sambal mixture and stir. Simmer until thickened and remove from heat. Let cool and refrigerate until ready for use.

To Assemble Wraps:

Take a leaf of butter lettuce and layer with shrimp, carrots, red cabbage, avocado, green onions, cilantro, lime juice and sweet chili sauce. Serve immediately.

We’re showing you how to make Shrimp Lettuce Wraps in no time. – #TheCookful

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Frozen Moscow Mules

By Georgina Walker

A light and refreshing twist on a classic cocktail, these frozen Moscow Mules are great for summertime entertaining!

If you’ve never had a Moscow Mule, then you’re in for a treat. A combination of vodka, ginger beer and lime, this is one of the most refreshing cocktails you’ll ever drink.

In fact, they’re one of my top 3 favorite cocktails (these Frozen Margaritas rank pretty high too!). I love the flavor combination of ginger and lime. It’s the perfect cocktail all year ’round. Plus, it looks gorgeous in a fancy copper cup (you can get your own copper mugs here.)

I am so looking forward to enjoying these in our backyard. We’ve been working on it for a while, which means more backyard parties. I love entertaining during the summertime – especially outdoors when it’s hot. Nothing beats having friends around, whipping up a huge salad, getting out the grill and making cocktails.

These frozen Moscow Mule Cocktails are soooo good for summer entertaining. The fresh bright flavor from the lime and ginger are a summer match made in heaven, and as a frozen cocktail, they’re even better. So refreshing on a hot day. With some simple tricks and tips, you’ll be whipping up your own Frozen Moscow Mules in no time.

FROZEN MOSCOW MULE TIPS

Like most cocktails, quality is key. Good quality vodka makes these cocktails so much better.
Ginger beer – once again, quality is everything. Personally, I love a spicier ginger beer that has a really strong flavor. I find it really takes this drink to the next level. Find a brand you love and stick to it!
Fresh lime is best. Once again, flavor is enhanced by using fresh ingredients.
Blending – I don’t have a high-powered blender (we recommend this one), but I do use a Nutra-Ninja (like this one) which did the trick. With the Nutri-Ninja style blender however, be careful when taking off the lid as the ginger beer pressurizes and can spit out. The blending time will differ depending on the type of blender you have, but usually takes 2 to 4 minutes.
Serving – I love serving Moscow Mules in copper mugs as they keep cool really well. If you don’t have copper mugs, regular glasses will work just fine.

Frozen Moscow Mules

Contributor: Georgina Walker

A light and refreshing twist on a classic cocktail, these frozen Moscow Mules are great for summertime entertaining!

Author: Georgina Walker
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings 1x

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Ingredients

Scale

1 and 1/2 cups of ice
2 cups ginger beer
2 oz. vodka
1 oz. lime juice

Instructions

Put ice in blender then add ginger beer, vodka and lime juice.
Pulse a bit and then blend until ice has broken down and drink has a slushie texture. Depending on your blender, this could take anywhere from 2 to 4 minutes.

Who knew you could make Moscow Mules even better by freezing them? – #TheCOOKful

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The Best Frozen Margarita

By Georgina Walker

A frozen treat that’s wonderful for summer entertaining. Blended frozen margaritas are perfectly balanced, combining simple, fresh ingredients. You’ll fall in love with the simplicity and flavor of this cocktail.

We’ve already shown you how to make The Best Classic Margarita, and we know you’ve been loving that recipe for over two years now. The next step is the best frozen margarita. Everyone needs a great frozen margarita recipe in their bartending repertoire for sure. This is it!

I fell in love with margaritas on a trip to Mexico and it still amazes me how a cocktail with such simple ingredients can taste so amazing.

If you’re unfamiliar with margaritas, a traditional margarita recipe is a combination of tequila, Cointreau or triple sec, lime juice, Simple Syrup or agave and ice. Typically, margarita glasses have a salted rim and are served either over ice or blended into a frozen margarita.

Margaritas are one of the most refreshing cocktails out there, and are so versatile. They’re great to whip up in a pitcher for a crowd, or perfect for single serves, making them a go-to choice for summer parties or gatherings.

I especially love blended frozen margaritas on a hot day. As they’re frozen, they don’t warm up for ages and last just a little longer than regular margaritas. They’re also nice and thick; so thick that you can scoop them out with a spoon when you first make them.

Tips for Making the Best Frozen Margaritas

Use good quality tequila – this is essential in making a great margarita. Using good quality tequila really mellows the margarita out, making it more enjoyable. Here is a guide to choosing tequila for margaritas.
Cointreau or triple sec – this is a heavily debated topic, and personally I’m more inclined to go for triple sec. I found that Cointreau is very expensive and tastes similar to triple sec. In my local liquor store, a bottle of quality triple sec is less than $6 as opposed to a $30 bottle of Cointreau. As you’re only using 1 ounce, the difference in flavor isn’t overly noticeable.
Simple syrup or agave – once again, a personal preference. I like using simple syrup because it’s easy to make with ingredients you have at home (water and sugar!) and blends well. I never use agave syrup in cooking or anything so I can’t justify buying it for a cocktail when I have sugar and water on hand. To make simple syrup, follow this simple recipe. Using simple syrup is optional. If you prefer tart flavors, you can simply omit it. Honey works in a pinch!
Salting the rim – I love the saltiness combined with the tartness of the margarita, but once again, salting the rim of a glass is optional. If you decide to salt the rim of your frozen margarita glass, coarse sea salt is my favorite. See the taste test of different salts for rimming glasses that we did here.
Blending – I don’t have a good quality blender (like this one), but I do have a Nutri-Ninja (like this) which worked well for this recipe. Depending on your type of blender, blending time can be anywhere from 3 to 5 minutes. I found with a Nutri-Ninja, I had to frequently stop to bang the sides of the shaker to get the ice back down to the blade. This took a little longer than a high-powered blender. Check out our tips for blending frozen drinks in a blender here.
Serving size – this recipe can either make two very large margarita-sized servings or 4 smaller servings (see here for the margarita glasses I love).

The Best Frozen Margarita

Contributor: Georgina Walker

A frozen treat that’s wonderful for summer entertaining. Blended frozen margaritas are perfectly balanced, combining simple, fresh ingredients. You’ll fall in love with the simplicity and flavor of this cocktail.

Author: Georgina Walker
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings 1x

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Ingredients

Scale

1 and 1/2 cups of ice
2 oz. tequila
1 oz. Cointreau or triple sec
1/2 oz. lime juice
1/2 oz. Simple Syrup

Instructions

Put ice, tequila, cointreau or triple sec, lime juice and simple syrup in a blender.
Pulse a bit and then blend until ice has broken down and margarita has a slushy texture. Depending on your blender, this could take anywhere from 2 to 4 minutes.

You need these tips to make the best Frozen Margaritas. – #TheCOOKful

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Frozen Mojito

By Kelly Nardo

Fresh mint, lime and rum. Is there a cocktail more refreshing than a mojito? Yes! A frozen mojito!

A mojito is a traditional Cuban cocktail and we’ve got a secret. You don’t need a mix to make them. This Frozen Mojito is super easy to make with just five basic ingredients – white rum, lime juice, soda water, simple syrup and mint. White rum is suggested over dark as it brings the sugar and mint flavors to the forefront rather than overpowering them.

Frozen Mojitos make a great summer drink that comes together in a flash and is very refreshing, thanks to the fresh mint. Instead of the usual soda water in a mojito, we use ice in frozen Mojitos then we blend it all up in a high-powered blender (like this one).

Whether you’re hosting people for a BBQ or just hanging out on your patio, this is a frozen cocktail you’ll be sipping on all summer!

Frozen Mojito

Contributor: Kelly Nardo

Fresh mint, lime and rum. Is there a cocktail more refreshing than a mojito? Yes! A frozen mojito!

Author: Kelly Nardo
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings 1x

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Ingredients

Scale

4 cups ice
4 oz. white rum
1/4 cup lime juice
2 Tbsp. Simple Syrup
12 mint leaves
Fresh mint and lime wedges for garnish

Instructions

Put ice, rum, lime juice, simple syrup and mint leaves into a blender.
Pulse a bit and then blend until combined and a slushy consistency forms.
Pour into 2 cups and garnish with fresh mint leaves and a lime wedge.

You’re gonna make this frozen mojito all summer long. – #TheCOOKful

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Classic Frozen Daiquiris

By Kelly Nardo

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Daiquiris originally come from Cuba and are a family of cocktails that include rum, citrus juice and sweetener. They became popular in the 1940s and have evolved over the years to include many variations ranging from the classic, a banana daiquiri (our favorite), this strawberry daiquiri and even an avocado daiquiri.

Most of the time you’ll see them blended with fruit but we’re keeping it super simple with this classic frozen daiquiri. All you need is rum, lime juice, simple syrup and ice. Use a high-powered blender (like this one) and this perfect summer drink comes together in under 5 minutes. You’ll feel like you’re strolling along the streets of Havana in no time.

If you’re not a rum person but want a classic summer cocktail, check out our Best Margarita Recipe or any of the drinks in our Frozen Cocktails series.

Classic Frozen Daiquiris

Contributor: Kelly Nardo

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Author: Kelly Nardo
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 drinks 1x

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Ingredients

Scale

4 cups ice
4 oz. white rum
1/4 cup lime juice
2 Tbsp. Simple Syrup
Lime wedges for garnish

Instructions

Put ice, rum, lime juice and simple syrup into a blender.
Pulse first and then blend until combined and a slushy consistency forms.
Pour into 2 glasses and garnish with lime wedges.

This Classic Frozen Daiquiri is refreshing on a hot summer day. – #TheCOOKful

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Strawberry Mojitos

By Emily Dingmann

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Mojitos have been considered the official drink of summer for quite some time – the 16th century to be exact. In addition to its historic Cuban roots, the mojito is routinely touted as one of Ernest Hemingway’s favorite drinks. It’s debatable, but we wouldn’t doubt it.

And now we’re giving the classic mojito our own twist with Strawberry Simple Syrup. A strawberry mojito may sound really involved, but it’s quite simple to make. The simple syrup lends a subtle sweetness and lots of fresh strawberry flavor to the cocktail.

Gently muddle the mint (there is no need to shred the mint, it just needs to be lightly bruised to release the oils) and then shake with fresh lime juice, strawberry simple syrup, white rum and ice. Stir in the soda water at the end (we learned this the hard way – do NOT shake the soda water!) and garnish with some fresh mint. Sip. Repeat. Ahhhh, Strawberry Mojitos.

Strawberry Mojitos

Contributor: Emily Dingmann

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Author: Emily Dingmann
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1 serving 1x

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Ingredients

Scale

6–8 mint leaves
1 oz. fresh lime juice
1 and 1/4 oz. Strawberry Simple Syrup
2 oz. white rum
1 oz. soda water
Mint leaves for garnish

Instructions

In a cocktail shaker, muddle mint leaves. Add lime juice, simple syrup, rum and 3-4 ice cubes. Shake for about 15-20 seconds and stir in soda water. Pour into a highball filled with ice. Garnish with mint leaves.

You might never want a classic mojito again once you try a Strawberry Mojito. – #TheCOOKful

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Slow Cooker Chicken Burrito Bowls

By Meghan Bassett

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Mexican food always inspires me to get in a better mood, so I’ve been really excited during our slow cooker chicken dinner series. Did you see those slow cooker carnitas? And those slow cooker fajitas? Oh my. This inspiration is something we seriously need in life, which is why I’m throwing my hat in the ring with these copycat Chipotle Chicken Burrito Bowls, done in the slow cooker. Bam!

This is a whole new level of delicious meal prep. Yes, you can totally prep this meal ahead of time. Make the chicken on a Sunday afternoon, then assemble the slow cooker chicken burrito bowls for the week. The key is to keep the cold ingredients (i.e. sour cream and salsa) on the side so you can warm up the bowls and top them when you’re ready to eat.

The entire meal is pretty darn easy to pull together. The flavorful, tender chicken is made in the slow cooker and with the chicken stock, tomato juices and spices it cooks in, it is oh-so easy to shred when you take it out. It’s that melt-in-your-mouth tender chicken that you attribute to Chipotle except with even MORE flavor.

The rest of the recipe takes about 5 minutes to assemble and there you go. You have lunches or dinner made ahead with very little work. Packaging each serving in its own container also makes it handy to top each bowl the way family members will enjoy it without going to a lot of work.

However, that’s only if you feel like sharing. I guarantee after one bite of these explosive flavors you’ll want to keep the recipe to yourself.

Slow Cooker Burrito Bowl

Contributor: Meghan Bassett

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Author: Meghan Bassett
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 4-6 servings 1x

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Ingredients

Scale

Slow Cooker Chicken:

3 lbs. boneless, skinless chicken breasts or thighs or a mixture
1/2 cup chicken stock
1 (14.5 oz.) can diced tomatoes with juice
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper

Cilantro Rice:

2 cups cooked rice
1 and 1/2 tsp. lime juice
1 tsp. freshly chopped cilantro

Burrito Bowls:

1 cup black beans, drained
1 avocado, peeled, pitted and sliced
1 cup pico de gallo
2/3 cup shredded Mexican style cheese
Optional toppings: Hot salsa, sour cream, freshly chopped cilantro

Instructions

In the insert of a slow cooker, add chicken, chicken stock, can of diced tomatoes, garlic powder, chili powder, onion powder, cumin powder, cayenne pepper, salt and pepper. Stir to combine.
Cook on high for 3 to 4 hours. Transfer chicken from the slow cooker to a bowl. Shred the meat using two forks. Set aside.
To make the rice, stir together warmed up cooked rice with lime juice and cilantro. Set aside.
To assemble the bowls, start with a base of cilantro lime rice. Top with shredded chicken, black beans, pico de gallo, Mexican style cheese and avocado. Serve with hot salsa, sour cream and additional freshly chopped cilantro.

Go to Chipotle without me. I can make my burrito bowl at home. #thecookful

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Slow Cooker Chicken Carnitas

By Sam Ellis

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

These Slow Cooker Chicken Carnitas are guaranteed to be your family’s next go-to meal for future taco nights. Each bite will leave you craving more. Even though traditional carnitas are made with pork, the low and slow method of making carnitas in the slow cooker (we really like this slow cooker) makes the chicken just as flavorful.

The citrus juice paired with savory spices give the broth a great base. Once the chicken is done cooking, save the broth to drizzle over the tacos, infusing even more flavor into the chicken.

You can totally make up some basic shredded chicken in the slow cooker to put into pasta dishes and on salads, all kinds of things. It’s such a great ingredient to have on hand. However, when I want Mexican, I want some shredded chicken with crunch. I want chicken carnitas!

The key to adding a satisfying crunch to slow cooker chicken carnitas is using the broiler for the final step. Set an oven rack to just below the broiler. I adjusted it to about 6 inches away and turned the broiler on just before I transferred the chicken from the slow cooker to a cookie sheet (I use a 17×11 inch cookie sheet, like this one), which gave the broiler enough time to warm up.

To get an even crunch to the chicken, you’ll have to stir the chicken occasionally and put it back in the oven. Drizzle a little of the broth over it each time to avoid drying it out too much. No one likes dry chicken. Pick off any burnt pieces and continue until you get your desired crunch. I found that it was a longer first cycle and two more shorter cycles that led to perfection. Finish with a little more broth and you’re ready to go!

Slow Cooker Chicken Carnitas

Contributor: Sam Ellis

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

Author: Sam Ellis
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Yield: 6 servings 1x

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Ingredients

Scale

1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
1/2 onion, diced
1 cup chicken broth
2 limes, juiced
1/4 cup orange juice
1 and 1/2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
2 bay leaves
1 tsp. salt
1 tsp. pepper

Instructions

Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes.
Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.
Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Taco Tuesday? How about Taco Any Day with these slow cooker carnitas! #thecookful

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Slow Cooker White Chicken Chili

By Sam Ellis

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Slow Cooker White Chicken Chili sounds like it’d be a bland, flavorless dish. A lack of color doesn’t mean a lack of flavor though. It’s one of the most flavorful chilis I’ve ever had and it will be a popular dish during cold months. It’s also hearty and makes enough for a crowd.

Let’s talk about these flavors. There are layers and layers which make it more delicious the longer it sits. The flavors also build with each bite which is one of my favorite qualities in a dish.

You’ve got poblano peppers that hold up perfectly in a slow cooker (we really like this slow cooker) with their thick skins, and green chiles that give off a little heat. The onions and garlic are the aromatics with cumin, oregano and coriander added for some warming spice.

My favorite part of the chili might be the smoked paprika. It gives it an earthy and smoky (obviously) flavor that ties it all in. If you’re looking for more heat, I suggest topping it with some jarred jalapeños. You can also serve it with shredded cheese, sour cream and avocados to cool it right back down.

Be ready to break out this recipe again and again once you’ve tried it. And if you’re making dinner for a crowd, prep will be a breeze when you pair your slow cooker chicken chili with Grilled Cheese for a Crowd.

Slow Cooker White Chicken Chili

Contributor: Sam Ellis

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Author: Sam Ellis
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Yield: 6-8 servings 1x

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Ingredients

Scale

1 and 1/2 lbs. boneless, skinless chicken breasts or thighs
1/2 onion, diced
2 cloves garlic, minced
4 cups low or no-sodium chicken stock
2 poblano peppers, seeded and diced
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
1 tsp. oregano
1/2 tsp. coriander
1/2 tsp. smoked paprika
2 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. pepper
2 (15.5 oz.) cans cannellini beans, drained and rinsed
1 (15.25 oz.) can whole kernel corn, drained

Instructions

Combine all ingredients except cannellini beans and corn in a slow cooker.
Cook on high for 4 hours or low for 6-7 hours.
With 30 minutes left, remove the chicken and shred with forks.
Add chicken back to slow cooker along with cannellini beans and corn.
Stir. Cover for remaining 30 minutes. Serve warm.

Feelin’ Chilly? Warm up with white chili! #thecookful

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How to Cook Riced Cauliflower

By Jamie Silva

You have the little bits of riced cauliflower but what do you do with them? We’ve got you covered with this guide to cooking cauliflower rice.

In case you haven’t noticed, cauliflower rice is all the rage these days! Whether you make your own or grab a bag of riced cauliflower from your local grocery store, you’re probably wondering how to cook it. I can help 🙂

I won’t lie, the first time I tried cauliflower rice, I did NOT like it. That was until I learned that seasoning was the key to making the perfectly flavorful cauliflower rice dish.

There are several ways to make a flavorful cauliflower rice dish. You can simply cook it, then season it with salt, pepper and garlic powder. I personally love the Cauliflower Cilantro Lime Rice recipe below. You can serve it as a side, stuff it in a burrito, or even turn it into a casserole. I know you’ll LOVE it.

O.K., so what do you do to make cauliflower rice? First, get yourself a bag of riced cauliflower (sometimes called cauliflower crumbles or cauliflower rice) at the grocery store from the produce department or rice a head of cauliflower yourself. Transfer the rice-sized pieces of cauliflower to a clean kitchen towel and squeeze the water out. To a skillet, add some olive oil and riced cauliflower, salt and pepper and cook over medium-high heat for 6-8 minutes, stirring occasionally, until cauliflower rice begins to soften. Once soft, remove from heat and serve.

If you want to add more flavor, and I’m betting you do, check out the recipe below. After cooking the cauliflower rice, you add chopped cilantro and lime juice. Deeeelish!

Cauliflower Cilantro Lime Rice

Contributor: Jamie Silva

You have the little bits of riced cauliflower but what do you do with them? We’ve got you covered with this guide to cooking cauliflower rice.

Author: Jamie Silva
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4-6 servings 1x

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Ingredients

Scale

1 large head of cauliflower or 1 bag of already riced cauliflower
1 Tbsp. olive oil
salt and pepper, to taste
1/2 cup chopped cilantro
2 Tbsp. lime juice

Instructions

If making your own cauliflower rice, wash and dry cauliflower. Remove the green parts and cut into florets. Using a box grater or a food processor, turn the cauliflower florets into the rice-size pieces. Careful with your fingers when using the box grater! Drain if needed.
Transfer cauliflower rice to a clean dish towel and squeeze to remove any excess moisture.
In a skillet, add olive oil and riced cauliflower, salt and pepper and cook over medium-high heat for 6-8 minutes, stirring occasionally, until cauliflower rice begins to soften. Remove from heat and stir in chopped cilantro and lime juice. Serve and enjoy!

Riced cauliflower is super quick, super healthy and super delicious. #thecookful

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Grilled Thai Wings

By Stephanie Manley

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Have you wondered if you could grill chicken wings? Well, grilled wings taste just fantastic and they take only a tiny bit of prep. During the summer, I prefer to cook wings outside as often as I can. It keeps me from heating up the kitchen, and the smoke from the grill adds the perfect touch to hot wings.

The sauce I’ve put on the wings today is just the perfect thing for summertime too. It’s got some sour and some heat.

You can see a whole photo-tutorial on how to grill wings over here. But quickly, here’s my version.

Grilled wings require only a small amount of prep: You may need to cut the chicken, and you can marinate it, but when you grill wings you don’t need to par-cook them the way you do with baked wings. I find that about 20 to 25 minutes on a grill at around 350ºF is sufficient to cook the chicken properly. This is a medium temperature. If you cook at a higher temperature, you may get flare ups, and the chicken may burn on the outside and not cook on the inside. Note that the cooking times can vary on the size of the wings.

I typically cook my wings on a gas grill. So I simply light the grill and let it come up to the proper temperature. When I put the wings on, I close the lid, and about halfway through the cooking process, I open the lid, flip the chicken over, and then I begin to monitor it, so it doesn’t overcook. You may want to use a meat thermometer to make sure you cook the wings to the proper temperature. Pierce the chicken at the thickest part of the meat and then make sure it reaches 165° F. You can remove the chicken when it hits 160° F and then cover it with foil. It will continue to rise in temperature to 165° F.

Grilled Thai Wings

Contributor: Stephanie Manley

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Author: Stephanie Manley
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings 1x

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Ingredients

Scale

2 pounds whole chicken wings
1/4 cup chili sauce (like this)
1/4 cup hot chili sauce, Sriracha recommended
1/4 cup soy sauce
2 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. chopped garlic
2 tsp. ginger paste or chopped ginger
Cilantro, for garnish
Lime wedges, for garnish

Instructions

Cut the wings into drumettes and flappers. Save the wing tips for stock preparation or discard them.
In a small bowl combine the chili sauce, hot chili sauce, soy sauce, fish sauce, lime juice, garlic and ginger. Stir to blend the sauce. Pour sauce over wings. If desired, you can allow the chicken to marinade in the sauce for about 30 minutes before cooking.
Preheat grill to 350°F. Drain wings on a wire rack when they are removed from the marinade. Removing excess marinade will help prevent flare-ups.
Place chicken on the hot grill, cook for about 15 minutes, turn over chicken, and cook for another 10 minutes. Monitor it carefully after about the first 10 minutes to make sure it isn’t burning underneath. Serve with cilantro and lime wedges if desired.

Keep the heat in your mouth, not in your kitchen, with Grilled Thai Wings #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Crispy Indian Dry Wings with Yogurt Dipping Sauce

By Christine Pittman

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

O.K., so we already told you how to make wings in the oven that have crazy crispy skin. Really, you’d swear they’d been deep fried. That kind of crispy. Now that you know how to do it, let’s add some extra flavor to the mix.

This is a seriously great wing recipe. You bake the wings like we told you to. Then when they come out you spatter them with lime juice, sprinkle with a curry-powder-based seasoning then sink them into a simple yogurt sauce. Too good. Enjoy!

Crispy Indian Dry Wings with Yogurt Dipping Sauce

Contributor: Christine Pittman

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

Author: Christine Pittman
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 3-4 servings 1x

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Ingredients

Scale

20 par-cooked chicken wings (learn how to par-cook them here)

YOGURT DIP

1 cup Greek yogurt
2 Tbsp. chopped cilantro
2 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper

DRY RUB

2 tsp. curry powder
1 tsp. cumin
1/4 tsp ground ginger
1/2 tsp. cayenne
1/2 tsp. salt

1 Tbsp. lime juice

Instructions

Preheat oven to 425º F. Bake wings on a rack on a pan until crisp and brown, 40-50 minutes.
Meanwhile, make yogurt dip by combining Greek yogurt, cilantro, garlic, salt and pepper. Refrigerate.
Make dry rub by mixing together curry powder, cumin, ginger, cayenne and salt in a bowl.
While wings are still on the rack, sprinkle with lime juice. Then sprinkle with dry rub. It’s fine if some rub drops onto the pan. Serve with yogurt sauce for dipping.

Wings just got better. With an Indian dry rub and yogurt sauce. Boom! #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Kale Taco Salad with Chipotle Avocado Dressing

By Christine Pittman

Sub out Taco Tuesday with Taco Salad Tuesday. This salad has everything you love about tacos, and also has super-healthy kale.

Yesterday, we showed you how to take fibrous kale and make it tender for using in salads. Now we’re putting that skill to use for this Kale Taco Salad.

The salad has our favorite taco salad toppings: black beans, green onions, tomatoes, tortilla chips, bell peppers and cheddar cheese. That all goes on top of kale greens that have been massaged to delicious tenderness and then tossed with a really amazing dressing.

Ohhhhh this dressing! It’s so creamy smooth and delicious. It’s made in a blender. What you do is scoop in some Greek yogurt and add a whole avocado in there. Then you add lime juice and some of the liquid from a can of chipotle peppers in adobo sauce. Have you tried this stuff? It’s spicy and smoky and adds a ton of killer flavor. Then there’s some chili powder and salt. Whiz that up and mix it with your kale leaves. Pile on your toppings and dig in! Yum!

Kale Taco Salad with Chipotle Avocado Dressing

Contributor: Christine Pittman

Sub out Taco Tuesday with Taco Salad Tuesday. This salad has everything you love about tacos, and also has super-healthy kale.

Author: Christine Pittman
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

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Ingredients

Scale

½ cup Greek yogurt
1 avocado, pitted and peeled
2 Tbsp. lime juice
1 Tbsp. sauce from a can of chipotles in adobo
½ tsp. chili powder
salt
8 oz. chopped kale
2 Tbsp. olive oil
1 cup shredded cheddar cheese
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 bell peppers, sliced
1 pint grape tomatoes, halved
2 spring onions, chopped
½ cup tortilla strips

Instructions

In a blender or food processor puree Greek yogurt, avocado, lime juice, adobo sauce, chili powder and ½ teaspoon of salt until smooth.
Put kale in a large bowl. Drizzle with olive oil. Massage oil into leaves. Let rest 5 minutes. Add dressing and massage again. Add a pinch of salt. Stir.
Divide kale among 4 dinner plates. Top each serving with one quarter of the cheddar cheese, black beans, bell peppers, grape tomatoes, spring onions and taco strips.

Sub out Taco Tuesday with Taco Salad Tuesday. This taco salad features kale! #thecookful

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Disclsoure: I originally developed this recipe for SuperFit Greens. We have permission to share the recipe and photo here but we have not been compensated to do so. All opinions are our own.

Banh Mì Tacos with Vidalia Onion Slaw

By Christine Pittman

Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

A Banh Mì is a Vietnamese sandwich served in a baguette. It’s kind of a Vietnamese-French fusion thing that originated in Vietnam. We’ve added more fusion here by serving it in a taco.

The Banh Mì Tacos are an easy summer grilling recipe. They’re perfect for a grill out with neighbors and friends. Oh wait, did somebody mention tailgating? You’ve got it!

First you make a mixture of maple syrup, soy sauce and Dijon mustard. Half of that goes onto skewers of sliced pork tenderloin. The other half gets a blast of cider vinegar and is used as a quick pickle dressing for slices of carrots, cucumber and sweet Vidalia onions. That’s one of the things I love about Vidalia onions, they’re already so sweet then a quick dip in the pickle dressing makes them almost like candy.

After you get your veggies soaking in the quick-pickle liquid, grill the pork skewers and your corn tortillas.

To serve there’s a really fast and friendly garlic-lime mayonnaise that you spread onto the tortillas. Top it with your grilled pork skewers and your Vidalia onion and veggie slaw (drain the liquid off first!).

Banh Mì Tacos with Vidalia Onion Slaw

Contributor: Christine Pittman

Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw.

Author: Christine Pittman
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Ingredients

Scale

1 pork tenderloin (approx. 1 and 1/4 lb.), silverskin trimmed off
1/4 cup maple syrup
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 small Vidalia onions, sliced thinly
3 medium carrots, grated
1/2 of an English cucumber, julienned
8 corn tortillas (6” diameter)
2 Tbsp. olive oil
1/2 cup mayonnaise
2 cloves garlic, minced
1 tsp. lime juice
Salt to taste

Instructions

Preheat a grill to medium-high heat.
Cut the pork tenderloin in half width-wise. Cut each half into 8 equal lengthwise strips. Thread each strip onto a skewer and lay them in a single layer on a plate.
Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots and cucumber. Refrigerate.
Grill the pork over direct heat flipping it over once or twice until cooked through, 7-10 minutes. While the pork cooks, combine the mayonnaise, garlic, lime and a pinch or two of salt. Remove pork from grill and cover with foil to keep warm.
Brush both sides of the corn tortillas lightly with the olive oil. Grill each side of the tortillas over direct heat just to warm through and until slightly browned, 1 minute per side. Stack tortillas on a plate and cover with foil to keep warm.
Assemble tacos by spreading each tortilla with the mayonnaise mixture, adding a pork skewer and then some of the Vidalia onion slaw. Remove skewer before eating.

Notes

Photo courtesy of the Vidalia Onion Committee.

Fusion cuisine at its finest! Banh Mì Tacos with Vidalia Onion Slaw #TheCookful

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This sofritas recipe is perfect when you’re craving a copycat vegan Chipotle burrito bowl.

What are sofritas?

Why do you press tofu?

What is in the sofritas sauce?

What if you can’t find poblano peppers?

Is there a difference between ancho chile powder and chili powder?

Ingredients

Instructions

What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

How do you make the kebabs?

How should you serve chicken fajita kebabs?

Ingredients

Instructions

Shrimp Lettuce Wraps pack a ton of flavor but are light enough for hot summer days. Plus, we’ve got a tip to make prepping the veggies a breeze. Who doesn’t love less prepwork?

Ingredients

Instructions

A light and refreshing twist on a classic cocktail, these frozen Moscow Mules are great for summertime entertaining!

FROZEN MOSCOW MULE TIPS

Ingredients

Instructions

A frozen treat that’s wonderful for summer entertaining. Blended frozen margaritas are perfectly balanced, combining simple, fresh ingredients. You’ll fall in love with the simplicity and flavor of this cocktail.

Tips for Making the Best Frozen Margaritas

Ingredients

Instructions

Fresh mint, lime and rum. Is there a cocktail more refreshing than a mojito? Yes! A frozen mojito!

Ingredients

Instructions

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Ingredients

Instructions

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Ingredients

Instructions

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Ingredients

Instructions

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

Ingredients

Instructions

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Ingredients

Instructions

You have the little bits of riced cauliflower but what do you do with them? We’ve got you covered with this guide to cooking cauliflower rice.

Ingredients

Instructions

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Ingredients

Instructions

This post originally appeared in January, 2016 and was revised and republished in February, 2017.

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

Ingredients

YOGURT DIP

DRY RUB

Instructions

This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Sub out Taco Tuesday with Taco Salad Tuesday. This salad has everything you love about tacos, and also has super-healthy kale.

Ingredients

Instructions

Disclsoure: I originally developed this recipe for SuperFit Greens. We have permission to share the recipe and photo here but we have not been compensated to do so. All opinions are our own.

Ingredients

Instructions

Notes

Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.