Tag Archives: Healthy Recipes

Chicken and Chorizo Burritos

This chicken and chorizo burritos recipe was devised when I had a hankering for wraps and rice and spice and chicken.  We all love a bit of Mexican food here at Blunty’s, although there is alot of it that Charles hasn’t tried yet.  It has become a small mission of mine to broaden both of our horizons that way in terms of trying new cuisines in a cost-effective and healthy but still delicious manner.  I have to admit that the hankering for the combination of meat, rice and wraps came to me when I was having a little look around Jamie’s Food Tube and happened upon his recipe for Tasty Cajun Rice and Turkey Burritos, but we didn’t have any leftover turkey lying around and making the BBQ sauce would have pushed the cost sky high.  So I came up with my own version, and here’s the recipe.

Chicken and Chorizo Burritos

Chicken and Chorizo Burritos

Ingredients

  • One pack turkey thighs, unskinned and unboned
  • 3 cloves garlic
  • thumb sized piece fresh ginger
  • zest of one lemon
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • salt and pepper
  • 1 onion
  • 1 red pepper
  • 1 tsp tomato puree
  • 1 large cooking chorizo or half of a cooking chorizo ring
  • 4 wholemeal wraps
  • 160g wholegrain basmati
  • grated cheddar cheese, optional, to taste

Instructions

  1. Preheat the oven to 180c. Prepare the chicken by grating together the garlic, ginger and lemon zest and mixing them together in a bowl.
  2. Add the cumin, paprika, oregano and salt and pepper and then mix together with the olive oil.
  3. Rub this on the chicken thighs and pop them in the oven for around half an hour, until cooked through with crispy skin.
  4. Meanwhile, cook your brown rice (you can use white rice, such as plain basmati, if you prefer, put the wholegrain rice adds a little more depth, I find, and leaves the texture of the finished burrito more grainy and less claggy, plus it's much less fattening!) in double the amount of water to rice with a good pinch of salt on a medium heat for around 20 minutes, or until tender.
  5. Chop the onion and pepper as you would if you were making fajitas.Add a little oil to a large frying pan or wok and set it onto a medium heat. Add in the onion and pepper and fry until turning translucent, or to your preferred texture if you like the vegetables to retain some bite.
  6. Add the tomato puree and cook this out gently, on a lower heat.
  7. Slice up the chorizo and add this to the pan while the heat is still low to allow the fat and oils to render out. You may wish to dab away some of the excess with a paper towel.
  8. If you've been really efficient, you may have some waiting time here while the chicken is roasting and the rice is boiling, so if you're happy that the veg and chorizo are ready, just switch off the ring and set the table or get yourself a drink.
  9. When all the elements are ready, it's time to assemble. Once the rice is ready, drain it and allow it to cool slightly. Next, spoon as much of it as you think you'll need into the vegetable and chorizo mix. I say this because you may prefer a higher chicken to rice ratio so you won't want to end up leaving any of the veg and chorizo out just because you don't want to use all of the rice. Giving it a mix together in the pan will help those delicious oils and flavours to mix with the rice. Check your seasoning too as you may wish to add some extra salt or a little pepper.
  10. Leave the oven on once you take the chicken out, as you'll want to put the finished burritos back in for 5 minutes. Check the chicken is cooked by skewering with a skewer or knife and making sure the juice run clear. If they're ready, slice them into larger than bite-sized pieces.
  11. Once the rice is ready, drain it and allow it to cool.
  12. If you're using wholemeal wraps, they should be pliable enough to fold without heating them up first, but if you switch them out for plain, you may need to microwave them for 30 seconds to work with them. Lay each wrap out in turn and spoon on 3-4 tablespoons of the rice mixture, or however much you think you would like.
  13. Place some chicken on the top and add the cheese if you've chosen to use it. Once you're happy the wrap is full enough, roll it up by first wrapping from one side, then folding in both ends, before rolling to the other side. Repeat until all your wraps are full.
  14. Pop them back in the oven for 5 minutes or so to make sure they're still hot, and to melt the cheese if you've used it.
  15. Serve up and enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://brookersofbluntys.co.uk/chicken-chorizo-burritos/

 

We served it up with our Speedy Guacamole.  If you don’t fancy the wholemeal wraps, why don’t you have a go at making your own white flour tortillas?  If you’re not in the mood for rice, or you want something a little more saucey, why not give our Chicken and Chorizo Enchiladas a try?

We had the most wonderful day in Newcastle yesterday, although I think we’re both still knackered from all the walking! Not to worry, we managed to get Charles some clothes which actually fit him now he’s so skinny, and we had a good look around for some food for the puppy.  My school friend who is now a vet recommended James Wellbeloved kibble for a new puppy, to make sure she gets all the protein she could want or need so that’s what we’ve plumped for.  It’s pretty expensive but it’s important that she gets the goodness she needs when her bones and organs are growing.  We should be able to pick her up next Saturday, so we have lots to do getting the house ready for her.

In another piece of exciting news, Taste PR contacted us as they are looking for food bloggers to work for one of their brands, Diageo, and have sent us a lovely bottle of Smirnoff  Triple Distilled Vodka to use in some recipes.  We’ll be working on those very soon, and we’re very excited to do so, as we are both vodka drinkers when we choose to drink spirits, and we’ve been doing some experimentation with with simple ice creams and sorbets over the past couple of weeks, so we’re very excited about being able to make them a little more adult for you.  so watch this space for those!

Carrot and Coriander Soup

Since the weather doesn’t seem to be improving any, we’re stuck in soupsville for however many weeks it’s going to take Spring to warm things up enough to let us enjoy salads at lunchtime. This is a swings and roundabouts problem, however, because the soup gets made on Sunday, and then portions will need to be reheated each day for lunch, whereas salads necessitate chopping and boxing every evening when supper’s being made, and there often needs to be a roast bird in the oven on Sunday to provide the protein element.  So either way, this is my hardest work part of eating well.

 
All that work pays off, however, as long as you can keep changing things up enough that you keep enjoying whatever it is you’re feeding yourself. And that’s why it’s time for a new soup! You don’t me need to tell you that carrots help to see I the dark but you may not know that they are packed with vitamin C. They can be a little sweet, however, so to me it makes sense to balance them out with a little heat and some acidic citrus to give you a tasty well/rounded soup. 

You will need:

2 onions

2 leeks 

3 cloves garlic

2 cm piece ginger 

1 tbsp olive oil 

1 kg carrots

3 chicken stock cubes (use vegetable if you would prefer, or fresh stock)

2 tsp dried parsely

1/2 tsp ground chilli

1/2 tsp ground cumin 

4 tsp ground coriander 

Splash orange juice

Dash Worcestershire sauce 

Salt and pepper 

A few leaves of fresh parsely or coriander (optional)

  
1. Chop the onions, garlic and ginger. Don’t worry about being too delicate or even – it’ll all blended once it’s cooked.how to make soup 
2. Add a tablespoon of oil to your soup pot and chuck in the onions, garlic and ginger and cook on a medium to high heat until it’s all starting to turn transparent.  recipes to use up leeks
3. Chop the leeks – make sure you rinse out any mud and trim off the toughest part of the leaves.

 carrot recipes 4. Peel and chop the carrots – you can leave the skins on if they’re not too gnarly – just give them a quick wash.easy soup recipes 

5. Add the leeks to the soup pot and cook out for a few minutes… carrot soup recipes 

6. …then add the carrots and stir it all together.  how to make carrot soup 
  7. Make the stock by dissolving the stock cubes in water, then add to the pot, topping up with more water if necessary. I used about a litre and a half. Put a lid on and leave to simmer on a low to medium heat for 40 minutes to an hour.  Carrot and Coriander Soup Recipe

8. Add the parsley and spices  to the pot and take it off the heat. Now it’s time to turn this hitch pitch into a smooth soup. You can do that by pouring it into a blender or by using a stick blender. I like to use a stick blender and decant the soup into a big bowl before blending to avoid getting my soup pot scratched.   

9. Add a little more water if it’s all looking too thick. I added some fresh parsely leaves at this point just to freshen things up, but you could use fresh coriander if you like it. I tasted it for seasoning and added some more ground coriander at this stage but I’ve accounted for it in the overall measurements above. Add seasoning, Worcestershire sauce and the orange juice and mix together. 

Carrot and coriander soup 10. Taste, and add anything you feel is missing. If it’s a little bland, add seasoning. If it’s not spicy enough for you, add more coriander or chilli, or if you think it needs more zest, add a splash of orange juice. Serve up and enjoy!  

Warm Turkey Salad

I think you’ll notice a pattern here in that I’ve been eating a lot of warm salads for supper and soups for lunch, but I’ve been seriously short on time and in need of something quick and light to keep me eating healthily while fitting the preparation around my revision schedule. 

This is a great, balanced meal, packed with protein, big on flavour and providing fresh, nutritious veg. 

 
  You will need: 

Salad vegetables; I used a couple of handfuls of iceberg lettuce, a medium carrot, peeled into ribbons as chopped into sticks, half a red pepper, sliced, a good chunk of cucumber, chopped, giving you st least 3 of your 5-a-day in one easy meal 

2-3 turkey mini fillets

Greek yoghurt, whichever kind you prefer (I’m not really one for low-fat dairy – everything in moderation)

2-3 heaped teaspoons of your favourite curry paste 

1 tsp lemon juice

Salt and pepper 

1 tsp curry powder

1/2 tsp cumin

1/2 tsp chilli powder

1/2 tsp lemon juice (for the dip)

 
  1. Mix the curry paste with about 4 tbsp of the yoghurt. Season and add the 1 tsp lemon juice.  

2. Add the turkey into the bowl and make sure every piece is covered.   
  3. Put in the oven for around 10 minutes at 180C until looked through. I only baked 2 pieces one night she had the remaining 3 with rice the next day. Boil the egg for 4 minutes, allow to cool then peel and chop. 

 
  4. Meanwhile, add the dry spices and remaining lemon juice to the remaining yoghurt to make the really simple dressing.  
  5. Chop your veg, the add the turkey, egg and dressing to the top. Serve and enjoy.