September 29, 2011

Pumpkin Latte: Starbucks vs. Dunkin Donuts


Fall is my favorite season, by far.  I love the crispness in the air, the changing leaves, the celebrations: my wedding anniversary, Thanksgiving, and coming soon: my son's birthday!  But really, fall wouldn't be fall without the flavors and aromas of the season... crisp freshly picked apples, butternut squash, cinnamon, nutmeg, and pumpkin.  I very much enjoy pumpkin... Every year, I look forward to making and enjoying pumpkin bread, pumpkin pie, pumpkin soup, pumpkin donuts, and even a sipping on a Pumpkin Latte.

Before this year, I had never really thought about it.  Fall comes, Starbucks advertises, and I obey... wandering into my local Starbucks for a seasonal "must-have", a Pumpkin-Spice Latte.

This year, though, perhaps due to my reduced caffeine intake... perhaps due to the extra time I've had on my hands, and my new-found baby induced budget, I decided to be somewhat skeptical.  Do I really like Pumpkin-Spice Lattes, or is it just habit?? Are they really worth the $4.55 that Starbucks charges?? Does Dunkin Donuts :gasp: make a better latte??  I wanted to find out.  So, I, (Brielle), enlisted the help of my husband (Matt), and my mother (Gina) and we had a taste test.

First, let me start by saying, I really expected Starbucks to win.  I had never had a latte from Dunkin Donuts before this taste test.  While I prefer Dunkin Donuts for some things: coffee, iced coffee, donuts, and breakfast foods.  I look to Starbucks to fill my craving for espresso drinks and other specialty items: the Caffe Americano, Cinnamon Dolce Latte, Caramel Macchiato, Peppermint Hot Chocolate and a modified Caramel Apple Spice are among my favorites.  Basically, Dunkin Donuts for everyday, Starbucks as a luxury.

Here are the results:



Starbucks:
"Sample A": Grande Pumpkin-Spice Latte with skim milk, no whipped cream.

B: Earthy, spiced pumpkin flavor and aroma. Almost no coffee flavor, sweet. Nice, rich caramel fall color.
M: Earthy, tasted like biting into a pumpkin with a slightly sweet finish. Not much coffee flavor.
G: Very pumpkin-y. Coffee flavor too mild. Too sweet.

Dunkin Donuts:
"Sample B": Medium Pumpkin Latte with skim milk, no whipped cream.

B: Pumpkin flavor very artificial tasting, sweet aroma.  No coffee flavor, tasted more like warm milk with hint of artificial pumpkin.
M: Very milky, mild, not much pumpkin or coffee flavor.
G: Mild pumpkin flavor. Watered-down coffee flavor.

Overall:

B: Although I preferred Starbucks' latte in pumpkin taste, this is one fall tradition that I think I will be giving up.  Neither latte was very satisfying.  Both left me wanting more coffee.  Starbucks is definitely still my go-to for espresso drinks, but I think I'll stick to their other offerings.  I don't think that I'll be ordering another latte from Dunkin Donuts.
M: As a scotch and red wine drinker, I enjoyed the intricate, earthy tones of Starbucks.  I would order a Pumpkin Spice Latte from Starbucks again.  I would not try another latte from Dunkin Donuts.
G: Surprised! Love coffee, love pumpkin, but "two rights went wrong". Didn't like either.  Both lacked coffee strength and neither were spiced to conjure up fall.

So, there you have it!  What are your favorite fall drinks?  Any recipes, stories, or suggestions you want to share?  If so, please post a comment!

September 25, 2011

The Best Ever Chocolate (Cup)cake


There are probably about a million different chocolate cake recipes out there... each just slightly different than the others, all claiming (or hoping) to be the best.  The recipe that I have found to be the best, is aptly named, "Hershey's Perfectly Chocolate Chocolate Cake".

I happen to be a big Hershey's fan.  I've been to the town, had a great time at the theme park, and fell in love with the hotel... But more importantly I love their chocolate.  I prefer Hershey's kisses over just about any other chocolate out there, I use their chocolate chip cookie recipe as my stand-by, and think that their chocolate cake really is perfectly chocolate.

I have made the chocolate cake in the past for birthdays and other occasions, but yesterday I made cupcakes from the same recipe, and fell in love all over again.  When paired with a batch of the "Perfectly Chocolate Chocolate Frosting", you end up with a moist, light, purely chocolate cupcake with some of the most delicious chocolate frosting you've ever tasted.  (When refrigerated, the frosting is almost like a light/airy version of the most perfect chocolate fudge you've ever had.)  The best part is, this chocolate-on-chocolate combination is not overly sweet and is light enough that you can enjoy more than one cupcake in a sitting!

Hershey's "Perfectly Chocolate" Chocolate Cupcakes
Makes about 30.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Line muffin cups with paper liners.  Heat oven to 350 degrees.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Fill cups 2/3 full with batter.  Bake 22-25 minutes.  (Or until wooden pick inserted into center comes out clean).  Cool completely.  Frost.


Hershey's "Perfectly Chocolate" Chocolate Frosting
Makes about 2 cups frosting.

1/2 cup (1 stick) butter or margarine, *I have only ever used butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.

*Tips/Tricks:* In the past, when I made the frosting, I had problems with lumps of powdered sugar not dissolving no matter how much I whipped the frosting.  This time, however, I did a few things to ensure that my frosting came out nice and smooth:
 1. I allowed the melted butter and cocoa mixture, as well as the milk, to come to room temperature to prevent the butter from forming little lumps when shocked with cold milk.
2. I sifted the powdered sugar... well, at least half of it.  This part was tedious, and I will admit that I gave up a little over half way through...
3. I fitted my mixer with the whisk attachment and cranked it all the way up to high speed, and let it whip the frosting until it was as light and airy as I wanted it to be.


I hope that you have an opportunity to make and enjoy this recipe... it's sure to impress!
... I think I'm going to go sneak a "leftover" cupcake!



You can find the recipe here on Hershey's website.

September 21, 2011

Pumpkin Pancakes


Fall is my favorite time of year and I am happy to report that the weather has started to cool down, and the first official day of Autumn is fast approaching!!  Stores are starting to sell everything from wax lips to pumpkin spice lattes... life is good.

My food cravings are definitely getting the hint that autumn is near.  The other day, I woke up wanting only one thing for breakfast: Pumpkin Pancakes.  Homemade pancakes are always amazing, and the thought of fluffy warm pancakes, with a hint of spice and flavor of pumpkin drizzled with real maple syrup was just too good to ignore.

From bed I searched for a worthy recipe, and found one on allrecipes.com.  Ruth, I don't know who you are, but thank you for sharing your delicious pancake recipe!!  It truly made my day, and is a recipe I plan to make again and again.

Pumpkin Pancakes
Serves 4-6

1 1/2 cups milk
1 cup pumpkin puree, I used Libby's canned pumpkin
1 egg
2 tbsp vegetable oil
2 tbsp vinegar
2 cups all-purpose flour
3 tbsp brown sugar, I used dark brown
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon, I used 1 tbsp
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in separate bowl.  Stir the dry ingredients into the pumpkin mixture, just enough to combine.

Heat a lightly oiled, (or buttered) griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

My husband and I enjoyed ours simply with just pure maple syrup... my mom used local honey.  If you like nuts, I would definitely recommend topping with and/or mixing in some toasted walnut pieces... chocolate lovers could sprinkle on some chocolate chips!

*When cooking the pancakes, 1/4 cup is the perfect amount of batter.  Make sure to spread the batter out a little bit though on the griddle so they are not too thick- the few that I didn't spread out seemed undercooked in the middle.

I broke out my pancake buddy to help me keep the pancakes warm while I was cooking... any oven-safe dish will work.  Place the dish in the oven, heat to 200 degrees.  Then, when each batch is finished cooking, keep them covered in the dish.  It helps the pancakes stay warm and moist until you're ready to serve!


You can find the original recipe here.

September 16, 2011

Beef and Vegetable Chili


It feels like fall!!  Today's weather was absolutely gorgeous and left me wanting to make something warm, comforting and tasty for dinner.  After scouring my refrigerator and pantry for ingredients I could throw together to make such a meal, I decided to make some chili.  Chili is wonderfully versatile- there are so many different ways to make it, that you really can't go wrong.  I don't think I've ever made the same chili twice... and today was no exception.  The great thing is, I made a healthy, comforting meal out of things I already had, so I had more time to go outside and enjoy the weather!!

Beef and Vegetable Chili

1 tbsp. extra virgin olive oil, or enough to thinly coat bottom of pot
1 large yellow onion, chopped
2 stalks celery, chopped
1 cup chopped carrots
2 bay leaves
1.5lbs. 93% lean ground beef
1/4 cup roasted red peppers, chopped
2 15.5 oz cans dark red no sodium added kidney beans, drained and rinsed

1 cup low sodium, fat free beef broth
1 15.25oz can no salt added kernel corn, drained
1 tbsp. tomato paste
1 28oz can chefs cut tomatoes with juices

1 tbsp. + 1 tsp. hot sauce, (I used Frank's Red Hot)
2 tbsp. chili powder
2 tbsp. dried oregano
2 tbsp. garlic powder
1 tbsp. cumin
2 tsp. coriander
1 tsp. unsweetened cocoa powder
1 tsp. thyme
1 tsp. sage
1 1/4 tsp. kosher salt
1 tsp. black pepper

2 medium zucchini, chopped
2 small yellow squash, chopped

Optional Garnishes: chopped scallions, shredded cheddar cheese, sour cream... Whatever you like!

In a large, heavy bottomed pot, (I used my cast-iron pot), heat 1 tbsp. olive oil.  Add chopped onion, celery, carrots along with 2 bay leaves, 1/4 tsp. each of salt and pepper- saute until onion is translucent.  Add ground beef and saute until beef is browned, breaking into small pieces.  (I did not drain the fat at this point because the meat I used was so low-fat, if using a fattier meat, I would suggest draining the fat at this point).  Add chopped roasted red peppers, kidney beans, broth, corn, tomatoes, tomato paste, hot sauce, spices, and remaining salt and pepper.  Stir together and simmer, covered, for 20 minutes.  Stir in chopped zucchini and squash.  Cover, and keep on low heat until ready to serve.  (I allowed mine to simmer for about 2 hours to let the flavors really combine).

We enjoyed our chili over rice, with homemade corn muffins on the side.  Yum!!

If you are looking for a spicy chili, you will need to add some heat to this recipe.  Also, if you have it on hand, (I didn't), I would recommend adding some chopped fresh garlic to the onion mixture when sauteing.

Overall, this was a very good pot of chili.  It was just what I wanted to enjoy on a cool evening!

September 12, 2011

Eggplant Caponata

Eggplant is a vegetable that until sometime in the last 5 years, I didn't really appreciate.  Now, I love it.  The first time I cooked it, however, ended tragically.  Eggplant is pretty sponge-like with its ability to soak up oil and moisture, which can lead to devastating results when roasted in an oven... trust me.  I have, however, become more successful with eggplant, and it is becoming a vegetable that I enjoy at home, not just when dining out.

The other night, I made some eggplant caponata.  Caponata can be eaten many ways, I've had it as part of an antipasto alone and with bread, but I decided to make it as a vegetable side-dish to go along with pork milanese and mashed potatoes.  As we discovered with the leftovers, it also makes a delicious pasta dish when tossed with fettuccine!

Since I'm still working on becoming an expert eggplant handler, and because caponata has a unique sweet and sour like flavor, I decided to follow a recipe to make sure I was doing the dish justice.  I found a Giada DeLaurentiis recipe in her cookbook Everyday Italian which was simple, easy to follow and mostly called for ingredients that I had already in my pantry.

Everyday Caponata

Makes 6 side-dish servings

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14.5oz) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers*
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh basil leaves, for garnish

*I did not use capers, due to personal taste.  Instead, I added 1/4 teaspoon of crushed red pepper flake to add a little heat.

In a large, heavy skillet, heat the oil over a medium flame.  Add the celery and saute until crisp-tender, about 2 minutes.  Add the eggplant and saute until beginning to soften, about 2 minutes.

Add the onion and saute until translucent, about 3 minutes.  Add the red pepper and cook until crisp-tender, about 5 minutes.  Add the diced tomatoes with their juices, raisins and oregano.  Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.

Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper.  Season with more salt and pepper to taste.  Transfer the caponata to a bowl, garnish with basil leaves, and serve.

This dish was fantastic.  Savory, but still fresh- I really enjoyed the fact that you could still taste the individual vegetables.  This will definitely become a go-to dish in our house.  It made an excellent side dish, and a really easy, healthy pasta-dish the next night.  I'm looking forward to trying it atop some grilled bread!

I hope that you get the chance to try this recipe and enjoy it as much as we did!

De Laurentiis, Giada. Everyday Italian: 125 Simple and Delicious Recipes. New York: Clarkson/Potter, 2005. Print.

September 06, 2011

Farewell to Summer: Blueberry-Lemon Muffins with Lemon Glaze


I hope that everyone enjoyed their Labor Day weekend!  Summer, (well the entire year, actually) has really flown by!

To celebrate the end of summer and its fresh and bright flavors, I decided to make some Blueberry-Lemon Muffins.  As usual, I scoured the internet for inspirational recipes/beginnings before coming up with my own twist on things.  These muffins are deliciously moist and full of blueberry flavor, with just enough of a hint of bright lemony tang to remind you of summer days spent soaking up some sun.

Blueberry-Lemon Muffins with Lemon Glaze
(Makes 18)
Muffins:
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 tsp. vanilla
1 cup low-fat sour cream
1/4 cup milk
Zest of 1 lemon
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 pint fresh blueberries, (came to just over 2 cups)

Glaze:
1 cup confectioner's sugar
3 tbsp. fresh lemon juice

Place paper liners in muffin/cupcake pans.  Preheat oven to 350 degrees.


Cream butter and sugar until light and fluffy.  With the mixer at low speed, add one egg at a time, followed by the vanilla, sour cream, milk and lemon zest.


In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

With the mixer at low speed, gradually add the dry ingredients to the wet, mixing until combined.


Scrape down sides of bowl, making sure that batter is well mixed, and gently fold in blueberries.


Scoop 1/4 cup of batter into each muffin cup.  Bake at 350 degrees for 25-30 minutes, or until toothpick comes out clean.


To make glaze, whisk together 3 tbsp. lemon juice and 1 cup of confectioner's sugar in small bowl, until well combined.


Remove muffins from pan, and place on rack to cool.  Once cool to touch, drizzle with glaze.

Enjoy!!

September 04, 2011

Chicken Noodle Soup

I feel as though I should start this post with a confession: I cannot stand Chicken Noodle Soup.  I'm not sure why, (it may have something to do with the numerous cans of Chicken and Stars that I ate as a kid to get a free Campbells Soup mug...), but I just cannot stand it.  Since moving "up north" to New Jersey 7 years ago, I have developed more of a taste for soups in general, but Chicken Noodle is something I just cannot stomach.

That being said, I do believe in its ability to cure colds.

Which is why I found myself, at 9 o'clock last night, offering homemade Chicken Noodle soup to my husband... then scrambling to come up with a recipe.  My first instinct was to call my mom, and ask for her guidance.   Then, I searched the internet, to round out my research.  I'm not sure why I was so paranoid about finding just the right recipe... it's not like someone would publish their recipe as, "The Best Chicken Noodle Soup Ever, 100% Guaranteed to Cure Colds and Taste Incredible", but nonetheless, I looked.  I found what I was looking for courtesy of foodnetwork.com and Tyler Florence.* Thankfully, I had all of the ingredients on hand, minus the turnip he suggested for use in making the stock.  I will share my adaptations of his recipe, you can find the link to the original recipes below.

I followed a two-step process, much like I did the other day when I made the Mexican Shredded Chicken for my burritos.

First, I cooked the chicken, and made some stock.

Chicken Stock


2 large boneless, skinless chicken breasts, (what I had)
Handful of baby carrots
2 celery stalks, cut into large pieces
1 large yellow onion, quartered
4 cloves of garlic, halved
2 bay leaves
1 1/2 tsp. ground thyme
1 tsp. whole black peppercorn

First, I cut the vegetables and added them, along with the spices and chicken breasts, to a large stockpot. Then, I added 2 1/2 cups of cold water, (enough to cover the chicken and vegetables), and set the burner to medium-low, allowing it to simmer, covered, for one hour.

Then, I removed the chicken from the pot and shredded it in a separate bowl.


Next, I separated out the vegetable pieces from the broth, and set the broth aside.  Now, since I used chicken breasts, and only needed a small amount of water to cook, I only ended up with 2 1/2 cups of stock.  Tyler ended up with 2 quarts of stock... he used a whole chicken.  If I ever make Chicken Noodle Soup again, I will plan on using a whole chicken and making more stock so that I do not need to add canned broth to it.  The homemade stock has such a fuller, richer flavor...


Once the stock was made, I was ready for part two... actually making the soup.

Chicken Noodle Soup


2 tbsp. extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
Handful of baby carrots, cut into thirds
2 celery ribs, halved lengthwise and then chopped
3/4 tsp. thyme
1 bay leaf
1/4 tsp. white pepper, (the magic ingredient)
2 1/2 cups homemade chicken stock, plus 2 cans low-sodium chicken broth, (see above)
Whole wheat egg noodles
Shredded chicken, (see above)
Kosher salt and fresh ground black pepper, to taste

Add oil to bottom of large stockpot.  Add onion, celery, carrots, and spices.  Cook, stirring occasionally, on medium heat until the veggies are softened.  Pour in chicken stock.  Add shredded chicken.  Season with salt and pepper to taste.

I cooked my noodles separately, then added them to the soup because I was unsure how my noodle-to-broth ratio was going to work out.

At a few different points, I did taste-test the broth, the veggies and the chicken to make sure that I was doing it right.  I have to say, it tasted really good... I packed it up for my husband who had it for lunch today.  He loved it, and said that it made him feel better.  Hopefully after finishing off the whole pot, his cold will be gone!!



*You can find Tyler's original Chicken Noodle Soup and Chicken Stock recipes here, courtesy of foodnetwork.com.

September 02, 2011

My New Pick-me-up: Half Caff Coffee

I am a coffee lover.  I think its genetic.  Everyone in my family drinks coffee.  When I was little, my mom used to let me act like I was a "big girl" and let me have a mug of milk with a splash of coffee.  Family dinner would end with dessert, games and coffee.  I wouldn't have made it through college without the large amounts of coffee I consumed, either for comfort or as a study companion.  For the 3 years that I worked nights, coffee was my best friend.  Then, even when working days, my morning and afternoon boosts came from my dear old friend coffee.  There's just something about the aroma of the beans, and the warmth and smoothness of a good cup of coffee that makes me feel good.

Then, came pregnancy.

For my first trimester, I gave it up, cold turkey.  It was hard, but my all-day morning sickness actually helped me.  During my second trimester, I started allowing myself half a cup per day at work if I felt like it.  (Because of the three months without it, I actually didn't crave coffee as much as before.)  Now, in my third trimester, I allow myself to have a regular sized cup a few times per week, but often choose to dilute my cup with half regular and half decaf.  Half and half was easy to do at work, where I could get my own from the gigantic carafe in the cafeteria... but I feel like a jerk in the drive through at Dunkin Donuts, (who pride themselves on the simplicity of ordering their coffee so much that it was the basis for a marketing campaign), asking for the half and half mix.  I'm sure that I'm not the only person in the world ordering such a thing, but I still felt persnickety.

Now at home on leave, I was wondering how I could satisfy my coffee cravings.  I have a big coffee maker, and making just 2 cups doesn't feel right, it's too easy to over-make and over-consume.  (It's also kind of a pain in the butt, cleaning the grinder and the pot just for 2 cups...).  I was also not about to buy one bag of regular and one bag of decaf to make my own mix.  Then, I discovered the pre-packaged half-caff options at the grocery store.

Folgers and Maxwell House have both developed Half-Caff coffees ready to go.  I was hesitant at first, since I usually buy whole bean coffee, and can be a coffee snob at times.  I was worried that it wouldn't be full bodied enough, or that it would be too acidic, or somehow miss that je ne sais quoi... but I was pleasantly surprised!!

I ended up with the Folgers brand after consulting my mom, (she knows a thing or two about good coffee).  So far, very good.  It has passed three separate taste tests.  More importantly, I can again enjoy my old companion, one or two perfect cups at a time.

September 01, 2011

Shredded Chicken Burritos

It's been a while... again.  I know that I've said before that I was going to get better about blogging more often, and while I meant it wholeheartedly, time constraints and lack of energy have kept me away.  (They've also led to a lot of eating out, which needs to stop!)  However, I am now enjoying the bliss that is Maternity Leave!  Now that I've caught up on sleep, I'm cooking and cooking, and planning to cook more.  While I'm not naive enough to believe that this surge of cooking will last throughout my entire leave, I do plan on making the most out of my pre-baby time by cooking, (and blogging) up a storm!


Tonight's dinner: Shredded Chicken Burritos.

Last night, when I was making my grocery list/hunting for recipes that looked like good starting points, I ended up quite disappointed.  Most, perhaps all, of the recipes that I found online for chicken burritos, (even slow-cooker versions), relied on packets of taco seasoning and/or jars of salsa for flavor.  I was very discouraged, to say the least.  While I love some jarred salsas, (chips and salsa= one of my favorite snacks) and have been known to use taco seasoning at times, I really wanted authentic flavor and less sodium!  (I'm not a fan of the swelling that comes along with pregnancy and salt intake... eg. cankles).  So, I decided to make it up.  I used mojo flavors as a starting point and then added the tomatoey, spicy stuff later on... the end result was delicious shredded chicken!!

Mexican Shredded Chicken 


1.25 lbs. boneless, skinless chicken breast, whole
1 15oz. can low-sodium chicken broth
1 lime
1/2 lemon
1 orange
3 bay leaves
1 tsp.* Kosher salt, (or to taste)
1 tsp.* ground black pepper
1 tbsp.* oregano
2 large garlic cloves, chopped
2 8oz. cans Goya seasoned tomato sauce
1 4.5oz. can chopped green chiles
1 tbsp.* cumin
2 tsp. chili powder
1/2 tsp. cayenne pepper

Squeeze juice of lime, orange and 1/2 of lemon into a large saucepan.  Add chicken broth, bay leaves, salt, pepper, oregano and garlic, (taste and add more salt/pepper if desired).  Place whole chicken breasts into pot, making sure there is adequate liquid.  Cook on medium heat for 30 minutes, allowing to simmer, then turn to low heat for additional 30 minutes.  Remove chicken from cooking liquid and place in large bowl; shred chicken with two forks.  Empty cooking liquid from pot.  Return shredded chicken to pot, and add tomato sauce, green chiles, cumin, chili powder and cayenne pepper.  Place on low heat to warm.



(*Measurements are approximate)

Since the plan for tonight was burritos, I made some rice, (I used basmati because I had it and it happens to be our favorite), shredded some cheddar cheese, chopped some lettuce and had low-fat sour cream and tortillas ready to go.  We kept it simple- I decided to forgo beans tonight, although they would made an excellent addition, along with whatever else you usually like in your burritos.

The chicken was perfectly moist and flavorful and was a great for our burritos!  I'm looking forward to having some of the leftovers for lunch tomorrow, and I will definitely be making it again!!



I hope that you and your families will enjoy this recipe, let me know what you think!