From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen

Ok, stay with me on this one, because this cookbook is a lot of fun! If you are a huge Martha Stewart fan, like me, then you know all about Snoop Dogg’s domestic skills. Snoop Dogg, a rapper and television personality, was a guest on The Martha Stewart Show (oh, how I miss that show!) a couple of times. I guess they really hit it off in real life, and later they did a show together for VH1, called Martha & Snoop’s Potluck Dinner. That show is hilarious, and while watching it, I even learned a new technique for making bacon from Snoop. Who knew? So when I saw that Snoop Dogg had a cookbook out, I knew that Martha Stewart was probably a big influence. And sure enough, she wrote the forward to the book. From Crook to Cook is a lot of fun just to read, but it’s not exactly PG. There are quite a few references to marijuana, but it’s all said in a joking manner. It’s a pretty basic cookbook, with some soul food influence. So if you’re a food snob, this will not be the cookbook for you. I had a lot of fun with…

Chicken Burrito Bowls
Recipes / May 1, 2019

Serves four 1/2 cup Greek yogurt 1 chipotle pepper in adobo sauce, minced 1 clove garlic, minced 1 tablespoon lime juice 2/3 cup white or brown rice 1 tablespoon olive oil 1 pound ground chicken 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon onion powder 1/4 teaspoon paprika Salt and pepper 1 (15-ounce) can black beans, drained and rinsed 1 3/4 cups corn (frozen, canned, or roasted) 1/2 cup pico de gallo 1/4 cup fresh cilantro leaves (optional) 1 lime, cut into wedges For the chipotle cream sauce: Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to 3 days. Cook the rice according to package instructions. Set aside. Heat the olive oil in a large stockpot over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes; drain excess fat. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. Will keep covered in the refrigerator for 3 to 4 days. Drizzle with chipotle…

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