Salmon Rice Bowls

We loved these Salmon Rice bowls. The fam likes recipes like this where they can make their own bowl with whatever toppings are available. You can make some of the stuff from this recipe ahead of time to make it easier (slice cucumbers, make slaw). We served this with a choice of either rice or quinoa and it was good with both. 

Salmon Rice Bowls

adapted from Cooking Classy

1 1/2 cups dry jasmine rice
4 cups (8 oz) coleslaw mix (shredded cabbage + carrots. Can use less)
2 green onions, sliced
1 1/2 Tbsp rice vinegar
2 Tbsp honey, divided
3 Tbsp + 1 tsp soy sauce, divided
1 1/2 tsp sesame oil, divided (I use sunflower oil since I don't like sesame)
Salt and black pepper
2 Tbsp mirin
1 Tbsp fresh ginger, minced
1 tsp minced fresh garlic (I use ginger garlic paste for ginger + garlic)
3/4 tsp cornstarch
2 tsp olive oil or vegetable oil
1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 tsp toasted sesame seeds

Sriracha mayo

1.  Cook rice according to directions on package. Can also use quinoa instead of rice, or along with it. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil or sunflower oil. Season lightly with salt to taste. Set mixture aside.

2.  Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil or sunflower oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

3.  Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.

4.  Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

5.  Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Drizzle Sriracha mayo over bowls and sprinkle with sesame seeds.

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Carnitas Bowls

I made this Carnitas recipe again recently, but instead of using it as a taco filling, we made Carnitas bowls with the meat, rice, sauteed veggies, pickled red onions, salsa, cilantro-lime dressing, jalapenos, and fresh cilantro. So good and flavorful! There is a lot of prep, but you can do a lot of things ahead of time. 

Carnitas Bowls 

adapted from here

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

Toppings:

Warm cooked rice

Sauteed peppers and zucchini (or fave veggies)

Fresh or jarred salsa

Cilantro-Lime Dressing (scroll down) OR sour cream

Pickled Red Onions

Pickled jalapenos

Fresh cilantro

1. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle. (If I'm feeling super lazy I skip this searing part.... because it does get seared or broiled at the end. You can choose to do this, or just dump it all in the crockpot without searing.) 

2. Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3. Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4. After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. Another way to crisp the meat up is to sear in batches in a non-stick skillet on the stove.  (Or use a counter-top griddle.) 

5. Serve warm over rice with sauteed veggies, pickled red onions, salsas/sauces, pickled jalapenos and fresh cilantro. (Or other fave toppings!)

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Slow Cooker Smothered Frito Taco Bowls

I really liked this recipe- I almost didn't try it because I love making homemade chili and using that for Frito Pies.  However, I usually don't serve it with lettuce, tomatoes, cilantro, etc.  I really liked the bean recipe and also adding these extras on top.  It took regular Frito Pies to a whole new level.  

Slow Cooker Smothered Frito Taco Bowls

adapted from Sweet Little Blue Bird

Beans:

1 1/2 pounds lean ground beef
1 cup chopped onion (yellow or sweet)
2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain
8 ounce can tomato sauce
1 can Original Rotel (10 ounce can) – do not drain 
taco seasoning packet (1 ounce)
1/2 cup water

Taco Bowl Fixings:
Fritos
Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.

1.  Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.*

2.  Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well.  Cover and cook on high for 3-4 hours or on low for 5-6 hours.

3.  In individual serving bowls, add a handful of Fritos, a large spoonful of the beefy taco mixture then top with your favorite taco toppings. 

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Grilled Chicken Kebab "Bowls"

These are kebab "bowls" in the sense that you can combine all the ingredients in a shallow bowl and eat, kind of like the burrito bowl idea.  I just put mine on a plate, though.  Of course, all of the flavors of these were great together.  I made these in the hurried last days of school before summer vacation, so I feel like I didn't get to really enjoy these much.... I need to make the whole thing again.

The chicken is marinated, then grilled.  Basmati rice is served with tzatziki sauce and there's a refreshing cucumber salad on the side. All of the flavors go really well together.  We love tzatziki in this house.  My kids were wondering where the naan or pita bread was, though.  Oh well, this was fine without it, and it's also gluten-free as written.  Note: I made my own tzatziki sauce; original recipe below (I didn't try that one).

Grilled Chicken Kebab "Bowls"

adapted from IWNEO

For the chicken:
1 1/2 lb boneless skinless chicken breast, cut into 2″ pieces
1 1/2 Tb olive oil
3 Tb lemon juice
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt (or to taste; I used about 1/4 tsp)

For the rice:
2 cups basmati rice, rinsed
2 3/4 cups water
1 small yellow onion, chopped
1 1/2 Tb grapeseed oil, or other neutral oil
3 Tb consumme powder or 1 bouillon cube
1/4 tsp salt

For the tzatziki:
1 cup greek yogurt
1/2 cup grated cucumber
1 1/2 tsp lemon juice
2 cloves garlic, minced finely
1/4 tsp salt

For the cucumber salad:
1 english cucumber, peeled
1/4 cup sliced red onion
1 1/2 tsp chopped dill
1 1/2 tsp lemon juice
1 1/2 tsp olive oil
1/4 tsp salt or to taste

For marinating the chicken:
1. In a bowl, mix together all the ingredients except chicken.  Add the chicken, making sure that it is completely covered with the marinade.  Place it in the fridge and marinate for a minimum of 1 hour. This can also sit over night.

For the rice:
1. Heat the oil in a pot with fitted lid over medium-high heat.  Add the onions and cook until they are translucent, about 4-5 minutes.  Add the rinsed rice and stir to coat the rice with the oil and onions. Add the water and turn the heat up to high.  Add the consumme powder and salt. Mix.  When it comes to a boil, turn the heat down to low, cover and simmer for 15 minutes.  Turn the heat off and let the rice steam for an additional 10 minutes. 

For the tzatziki:
1. Place the grated cucumber in a mesh strainer over a small bowl.  Sprinkle with the salt. Let it sit for 10 minutes.  Using your hands, squeeze as much of the water out of it as possible.  Mix the yogurt, lemon juice, and garlic together in a bowl.  Add the drained cucumber and mix. Taste and add more salt if needed.  Place in the fridge until you’re ready to eat.

For the cucumber salad:
1. Place the sliced red onions in a bowl filled with ice water. This will take away some of the sharpness of the onion. It’s optional. (Do this!  It really works!!!!)

2. Cut the peeled cucumber in half, lengthwise.  Using a spoon, scoop out the seeded middle of the cucumber and discard.  Cut the cucumber into 1/4″ slices.

3. Mix together the sliced red onions (drain them first), cucumber slices, dill, lemon, olive oil, and salt.

Grilling the chicken:
1. Heat a grill or grill pan over medium to medium-high heat. (Make sure you have soaked your skewers for at least 30 minutes if you are using wooden ones.)

2. Skewer the marinated chicken cubes making sure they aren’t too crowded on the stick.

3. Oil the grill so the chicken doesn’t stick.  Grill the kebabs for 5-6 minutes on one side, flip and grill the other side for 5-6 minutes as well.

Construct your bowls by place a nice heap of rice on the bottom of each bowl. Top with cucumber salad, tzatziki, and chicken kebabs. Enjoy!

**This post and photos are property of http://dishingwithdish.blogspot.com/ **