As Billy and I were driving up to Northern California to spend some time with his family for our nephews birthday, I kept getting flashbacks to my time in College Marching Band at Fresno State as we drove through.
If you’re a new reader, Hi, Hello, I’m Esteban and I used to be a band geek.
(Queue MTV: True Life opening credits)
Marching Band was everything to me when I was in High School. I’d spend a lot of my time practicing my instrument, trying to be the best musician I could possible be. Band taught me a lot about being responsibility and discipline, as I went on to lead the 150 member band as a Drum Major my senior year.
I had decided I wanted to stick with music, so when I was accepted into the Music program at Fresno State, I was thrilled. I remember how nervous I was when I showed up to my first day of band camp. It was a 300+ piece band, and I wasn’t sure if I was going to keep up, but I did! We began prepping for our first football game which would be in two weeks and we’d be playing a Michael Jackson tribute which I was so excited for.
That night we marched to the beat of the drums from campus to the stadium for our first football game of the season. We lined up next to the field, and the drums began to count us off to march onto the field. The crowd suddenly got quiet and then roared as the horns announced our entrance onto the field. It was a huge adrenaline rush, and it wasn’t like anything I had experienced before. I was excited, nervous, and a little worried I was going to forget the the music or the drill, but that feeling quickly faded away. College football games, and College Marching Band were so much, and they will always be one of my favorite things about my College experience.
Whenever the Super Bowl comes around, I find myself watching past performances and they always take me back to those moments on the field. Today, I’m partnering with Kettle Brand Chips to show you how to prep a burrito bowl bar perfect for the Super Bowl coming up! If you like to entertain, you probably already know it takes a lot of work to prep and set up for a gathering. Most of the time, if you’re doing all of the cooking by yourself, you end up missing out on the conversation because you spend a lot of time serving others and making sure everyone is well taken care of.
This burrito bowl bar takes care of all of that for you. All you have to worry about is setting up all of the options, and let your guests serve themselves, giving them the freedom to build their bowls as they wish. These set ups are great because you can get super creative with your topping options. For these burrito bowls, I’m including all of the classic fixings like beans, roasted corn, a very fragrant lime cilantro rice and I’m also including Kettle Brand’s new Spicy Queso flavor for the extra crunch.
What are some of your favorite burrito fixings?
Let me know in the comment section below!
GameDay Burrito Bowls
Feeds 5-6
Ingredients
For the steak:
1 lb grilled skirt steak, cut into 2 inch strips
Salt
Pepper
Heat a tablespoon of canola oil in a skillet over high heat, and season your skirt steak with salt and pepper (I like to use steak seasoning for a boost of flavor). Add the steak and cook on each side for about 3-4 minutes until thoroughly browned.
For the Chicken
1 lb Chicken breast, cut into 1 inch pieces
Salt
Pepper
Heat a tablespoon of canola oil in a skillet over high heat, and season your skirt steak with salt and pepper (I like to use steak seasoning for a boost of flavor). Add the steak and cook on each side for about 3-4 minutes until thoroughly browned.
Lime Cilantro Rice
1 tbsp Canola oil
1 1/2 Cups long-grain white rice
1/2 Cup fresh cilantro, finely chopped, divided
1 Garlic clove, minced
3 cups water
3 tbsp Fresh lime juice
1 teaspoon lime zest (zest before you juice)
Salt
In a medium sized saucepan, heat up the canola oil then add the rice, 1/4 cup of the cilantro, and the garlic and sauté over medium heat until the rice is lightly toasted and the mixture is fragrant.
Add the water and the lime juice, stir and bring the mixture to a boil. Turn the heat to low to reduce it to a simmer, then cover and cook for 20 minutes. After 20 minutes fluff it with a fork, add a pinch of salt and taste for seasoning. Add more salt if needed and serve.
Suggested Toppings
Kettle Brand Krinkle Cut Spicy Queso Potato Chips
Black beans
Green onion
Shredded lettuce
Radishes, sliced
Sour cream
Shredded pepper jack
Olives
Avocado, sliced
Salsa
Cilantro
Roasted Corn
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