Pineapple Chipotle Chicken Fajita Bowls

Do you ever take a spring break, even though it’s not really built in to work-life? This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks. Time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

This is where my mind has been: journalling, planning, climbing. Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

Pineapple Chipotle Chicken Fajita Bowls

Published March 26, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 50 minutes

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Ingredients:

For marinade:

4 tablespoons adobo sauce from a from a can of chipotles in adobo 

2 tablespoons maple

4 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon ground cumin

1teaspoon dried oregano 

2 tablespoons lime juice 

To serve: 

1 pound boneless, skinless chicken breasts 

2 bell peppers, cut into strips 

3-4 slices of fresh pineapple

1 cup black beans (cooked)

1 cup corn (cooked)

1-2 cups rice (cooked)

Garnish: cilantro, sliced avocado, sliced jalapeño

Directions:

1. Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
2. When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
3. Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
4. In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
5. Garnish with cilantro, avocado, and sliced jalapeño to taste.

Cinnamon Pecan Almond Butter

Almonds, pecans, and a dash of cinnamon. That's it: three ingredients is all you need to make this lusciously smooth nut butter, one that is far superior than anything you'll find in a store. And it's not just superior because you're left with a victorious sense of "I made that!" ... it's seriously creamy, with a flavor that leaves you wanting the whole jar for dessert.

Some almond butters are thick: they stick to the top of your mouth and clump up when spread on toast. This is not one of those almond butters. Thanks to the addition of pecans, which are naturally buttery, this almond butter is smooth and creamy.

Pecans have a natural sweetness which sometimes tastes a bit like caramel to me.

That caramelly taste is paired perfectly with a touch of cinnamon -- which is also naturally sweet - and the whole trio goes amazing well on a sliced apple (the combo is reminiscent of apple pie), a banana (I have long had "caramel banana crepes" on my list of recipes to create, but spreading nut butter on a banana is far easier), toast, oatmeal...I could go on... and don't forget straight from a spoon!

And the magic is all in those pecans. 

So why even bother with adding almonds? Well, they're cheaper for one. And that texture we were talking about before actually helps out here: pecan butter can be a runny when it's just pecans. Almonds balance that out.

So, there you have it: dreamy, creamy, caramelly cinnamon pecan almond butter. Eat up! 

Cinnamon Pecan Almond Butter

Published June 5, 2018 by Caitlin Sherwood

Yields: ~1-1/2 cups nut butter   |    Total Time: 20 minutes

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Ingredients:

220g almonds 

150g pecans 

1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350°F. Spread pecans and almonds out in a single layer on a sheet pan, and place in oven for about 5 minutes, until nuts are fragrant and golden. Side aside to cool for about 15 minutes.
2. Place nuts and cinnamon in a high-powered blender. I use a Blendtec with the Twister Jar because the lid also scrapes the sides as you go. Place lid on blender and blend on high (or work your way up to speed 10), blending for a minute at a time, and then turning the blender off to scrape the sides. Repeat this process until the nut butter is smooth and velvety. Note: If you place the nuts in while they are still hot, they will get even hotter in the blender — you may see steam in the blender. If you do, let the nut butter cool off before you taste it to avoid burning your tongue!
3. Scrape nut butter into a jar with an air-tight lid. Great on apples, bananas, toast, or by the spoonful!

Green Chile Smother Sauce

This green chile smother sauce was created for a good friend after we went to a Mexican restaurant and fell in love with their smother sauce. The Mexican restaurant is a little hole in the wall across the street from the DMV. You wouldn’t think much of that little restaurant if you were just driving by, but those that know it love it. The burritos come stuffed full of ingredients, making them bigger than anyone person could ever really need. And key to this story, each burrito gets coated in smother sauce.

What is smother sauce, you ask? Well, it’s a sauce, for smothering. But it can be used in a kajillion ways (I’ll share some ideas later in this post). Mostly, it’s a spicy sauce that you can pour over burritos, tacos, eggs—really anything. 

This green chili sauce is really similar to what you would use in my Pork Chile Verde. It is the sauce to smother every burrito, tamale, and taco with. Basically, it is everything. Still need ideas for how to use it? 

• Green enchilada sauce (do you have leftover turkey still? Enchiladas are the answer)

• Green eggs in purgatory

• A hot sauce for your breakfast (fried eggs or omellete)

• Serve as a salsa

• Slow Cooker Pork Chile Verde (use this sauce in place of the tomatillo, onion, garlic blend that the recipe calls for: they are pretty much the same thing)

• A starter for guacamole

• A smother sauce for burritos

...just to name a few.

Green Chile Smother Sauce

Published November 21, 2017 by Caitlin Sherwood

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 8 medium sized tomatillos
• 4 cloves garlic 
• 1 yellow onion
• 1 tablespoon avocado oil
• 2 cans hatch green chiles (I use the hot ones, but feel free to use mild if you prefer)
• 1/2 cup cilantro 
• 1/2 teaspoon ground black pepper
• Juice of 1 lime 
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano

Directions:

1. Preheat your over to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion into 4 to 6 large wedges. Arrange them all on a sheet pan along with the garlic cloves. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
2. Add roasted tomatillos, onions, and garlic to a blender along with canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper. Puree. Mixture should be similar to a less chunky salsa.
3. Store sauce in jars until ready to use. Stays good in fridge for 1 week.