Breakfast – YupFoodie https://yupfoodie.com Best Person Are Foodie Person Sun, 17 Mar 2019 15:18:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Cheesy Garlic Bread https://yupfoodie.com/recipe/cheesy-garlic-bread/ Mon, 24 Dec 2018 10:46:52 +0000 http://yupfoodie.com/?p=2017 Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again. Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s …

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Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again.

Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s pretty easy to make a basic garlic bread. I mean, butter, garlic, bread, right? That’s what I used to think…until I started making this Cheesy Garlic Bread.

This is the homemade garlic bread recipe to end all homemade garlic bread recipes.

The easiest garlic bread recipe known to man is basically soft butter, granulated garlic, and bread. This recipe takes that basic principle and kicks it up about 27 notches. There are 6 cloves of fresh garlic mixed with a stick of softened butter. You have to have soft butter. Make sure you take that butter out of the fridge at least an hour before you plan to make this bread. And for the love of all that is good and garlicky, do not microwave that butter.

Are you ready to make the most epic Cheesy Garlic Bread?

So you’ve got 6 cloves of garlic and soft butter. You’re also going to stir in a generous tablespoon of fresh chopped parsley. You could use dried here, but use the same amount. It’s just as much for color as it it for flavor.

Now slather all that buttery goodness on some french bread. I try to get the freshest loaves I can because they just taste better. But even a loaf from the discounted, day-old section will work fine. Slice it in half lengthwise and slather that butter and garlic mixture all over. As Jeff Mauro says, “crust to crust!” You want the butter to reach all of the outside edges. As you can see I didn’t do a very good job.

Next pile on the cheese. We’re using a luscious combination of Mozzarella, Parmesan and sharp cheddar. The Parm and cheddar have a nice sharp bite that compliments the smooth creaminess of the Mozzarella. Sprinkle on a little more parsley for color.

Now bake those lovely loaves in a 350 degree oven for about 10 minutes, then flip on the broiler (no need to move the rack) and broil for several minutes to get that cheese nice and golden brown. As Anne Burrel says, “brown food tastes good!”

I know, I watch too much Food Network.

But you will forget all about that when you get your grubby little hands on this Cheesy Garlic Bread. And then all will be right with the world again.

Cheesy Garlic Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Serving Size: 8

Cheesy Garlic Bread

Ingredients

1 loaf french bread
1/2 cup butter softened
2 tablespoons chopped parsley divided
5 cloves garlic minced
1 cup fresh grated Mozzarella cheese
1/2 cup fresh grated sharp cheddar cheese
1/2 cup fresh grated Parmesan Cheese

Instructions

  1. Slice French bread loaf in half lengthwise. Place each half, cut side up, on a foil line baking sheet. Set aside.
  2. Stir together softened butter, minced garlic and 1 tablespoon fresh chopped parsley. Spread evenly on each half of the french bread loaf. In a small bowl combine cheese then sprinkle evenly on top of the bread. Sprinkle remaining parsley even over the cheeses.
  3. Bake in the 350 degree oven for 10 minutes. Turn on the broiler to high, move the rack to the top position, and broil for the last 2-3 minutes until cheese is golden and bubbly. (*The broiling step is optional - you could just let it bake for the 10 minutes and call it good).
  4. Allow bread to cool and cheeses to set for about 10 minutes before slicing and serving.
https://yupfoodie.com/recipe/cheesy-garlic-bread/

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Grilled Peri Peri Chicken Drumsticks https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/ Sat, 22 Dec 2018 12:12:07 +0000 http://yupfoodie.com/?p=1950 Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser. Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu! The flavor! They have …

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Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser.

Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu!

The flavor! They have the best spice mixture rubbed all over. The chicken is so fresh and has a clean flavor which only helps the spices pop when you take that first and last bite.

They’re easy! It takes virtually no work on your end. The marinade is super easy to put together and you let this marinade in the refrigerator for 2-6 hours; however long. The longer the better but if you’re short on time, they will taste just as great.

If you use high quality chicken, I promise you that these will be the tastiest, juiciest, and most delectable grilled chicken dinner this winter!

I came up with this recipe because one of our favorite restaurants is a Portuguese chicken restaurant and they serve this chicken. I have always wanted to recreate it at home and I think I have finally done it justice!

Although, I’m sure the authentic Portuguese version is still better and since I can’t travel to Portugal any time soon, these grilled peri peri chicken drumsticks will have to do!

Grilled Peri Peri Chicken Drumsticks

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2

Grilled Peri Peri Chicken Drumsticks

Ingredients

About 4 large chicken drumsticks
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne powder
1 teaspoon dried oregano
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

  1. In a large plastic bag, add the chicken, olive oil, and lemon juice. Sprinkle all the seasonings on top then close the plastic bag and massage the chicken to distribute the liquid and spices. Make sure the chicken is well-coated.
  2. Place the plastic bag in the refrigerator and allow the chicken to marinade for at least two hours.
  3. Once you're ready to cook the chicken, heat your outdoor grill on high then place your chicken on the grill and cook thoroughly, about 12-17 minutes. The time it takes to cook will be dependent on how thick your drumsticks are. Drumsticks usually take a bit longer to cook because of the bone. Use a meat thermometer to ensure doneness.

Notes

If you don't have an outdoor grill, you can easily make this on an indoor griddle, skillet, or even in the oven. For the oven, I would bake at 350 degrees for 20-30 minutes.

https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/

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PHILLY CHEESE STEAK DIP https://yupfoodie.com/recipe/philly-cheese-steak-dip/ Wed, 28 Mar 2018 13:10:56 +0000 http://yupfoodie.com/?p=1377 A quick and easy dip to throw together for game day weekend! This Philly cheese steak dip comes together in a flash and serves a crowd! An extra recipe comin’ at you this week because of the BIG GAME this Sunday!   Speaking of, are you ready for the big game? And more specifically, the …

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A quick and easy dip to throw together for game day weekend! This Philly cheese steak dip comes together in a flash and serves a crowd!

An extra recipe comin’ at you this week because of the BIG GAME this Sunday!

Speaking of, are you ready for the big game? And more specifically, the FOOD SPREAD?

I know my husband is! In all the years I’ve known the man, I’ve known that he is a BIG Eagles fan. The only Canadian I know that watches football as religiously as he watches ice hockey!

So naturally, when his team made the Super Bowl, I had to throw something together in his honor. Seriously, he’s more excited about this Philly cheese steak dip than the goliath sized chocolate birthday cake I make him for his birthday every year. But then again, this cheesesteak dip has meat and cheese, and those are primarily the only two food groups that matter to most men; so really, I shouldn’t even be surprised at this point.

Just look at that ooey gooey cheese layer on top of this Philly cheese steak dip!  I don’t think I’d be doing my job if I didn’t bring you food fit for the big game this Sunday. Especially one that hits the check mark of ‘easy to put together’ and ‘crowd pleaser.’ Done and done.

Let’s also not ignore the fact that this is actually a Philly cheese steak that has been deconstructed. Meat and cheese and peppers and onions stuffed between two buns, I think not. It’s more like, thrown together into a dish and baked until the whole thing is bubbly and golden. And wouldja look at those cheese pulls? HAVE MERCY!

Think about this for a second: it starts with deli-sliced roast beef (or leftover steak if you’ve got some on hand that you need to use up) a couple of blocks of cream cheese, a diced onion and bell pepper, shredded cheese, a little mayo and some seasonings. See what I mean when I say easy Philly cheese steak dip?

 

 

LET’S BREAK DOWN THIS SIMPLE CHEESE STEAK DIP RECIPE:

  1. Peppers and onions: it starts with a diced onion and a diced pepper. We’ll saute these in a little butter or oil, and then we’ll season them and allow them to cool before mixing the dip.
  2. The meat: for the meat, you can use leftover cooked steak diced into small pieces, or you can use deli-sliced roast beef. I’ve made this dip both ways, and each is equally delicious. Now, of course, the cooked steak does have a more satisfying bite to it because let’s face it, steak is steak. But deli-sliced roast beef works perfectly here too!
  3. The cheese: for the cheese, we’re using two different kinds. You’ll need a couple blocks of full-fat cream cheese for this along with a few handfuls of shredded provolone. You could even use mozzarella for this if you’ve got it on hand. Really anything that has a neutral flavor and melts well will work here.
  4. The rest: a little mayo, a little sour cream, and a few seasonings – that’s it. We’ll start by whipping the cream cheese for 30 seconds; this allows some air to get into and makes the dip lighter. Then, just fold in everything and pop it into a baking dish!

 

 

Once you’ve mixed everything, just load it up into a cast-iron skillet or a baking dish, top it with a little more cheese so that you get a killer crust on top and pop it into the oven for about 20-25 minutes.

Seriously, does a homemade Philly cheese steak dip get any easier than that?

 

This should come as no shock but I’m planning on serving this dip for the big game myself, and everyone that’s heard about it is excited to try it!

If you’re invited to a party, throwing one yourself, if you plan on catching just the halftime show, or if you’re going to skip it altogether and watch This Is Us after the game, you NEED THIS DIP IN YOUR LIFE.

That is all.

Source

 

PHILLY CHEESE STEAK DIP

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10-12 SERVINGS

PHILLY CHEESE STEAK DIP

Ingredients

1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 tablespoon butter (or oil)
1/2 teaspoon EACH: Italian seasoning, garlic powder, AND onion powder
1/8 – 1/4 teaspoon cayenne
2 (8 ounce) blocks full fat cream cheese, room temp
1/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoon red wine vinegar
1 lb. deli-sliced roast beef, chopped (see notes)
2 1/2 cups shredded provolone cheese

Instructions

  1. SAUTE THE VEGGIES: Heat the butter in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir as needed and let them soften and turn translucent, about 4-5 minutes. Add the bell peppers and let them cook for 1 minute, remove from heat. Stir in the Italian seasoning, garlic powder, onion powder, and cayenne. Allow the mixture to cool to room temperature before adding to the dip mix.
  2. MAKE THE DIP: Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sauteed veggies, roast beef, and 1 1/2 cups of shredded cheese.
  3. BAKE: Spray a cast iron skillet or a 9×9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.
  4. NOTES:
  5. If you’ve got leftover cooked steak, you can also use that in place of the sliced roast beef.
  6. Sometimes I’ll add a chopped jalapeno in with the bell pepper if I want the dip to have a little more heat!
https://yupfoodie.com/recipe/philly-cheese-steak-dip/

 

 

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Delicious Melting Potatoes https://yupfoodie.com/recipe/delicious-melting-potatoes/ Sat, 11 Nov 2017 07:28:54 +0000 http://yupfoodie.com/?p=616 Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they …

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Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they melt in your moth! These melting potatoes are one of those game changing side dishes that once you try them, you’ll never go back!

 

 

Delicious Melting Potatoes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 Servings

Delicious Melting Potatoes

Calories 176, Fat 6g (Saturated 3.7, Trans 0), Cholesterol 15mg, Sodium 69mg, Carbs 27.3g (Fiber 4.3g, Sugars 2.1g), Protein 3.7g

Ingredients

1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick
4 tablespoons butter, melted
1 teaspoon thyme, chopped
salt and pepper to taste
1 cup chicken broth or vegetable broth
1 tablespoon lemon juice (optional)
2 garlic cloves, lightly crushed and peeled

Instructions

  1. Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer on a metal baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side.
  2. Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes
https://yupfoodie.com/recipe/delicious-melting-potatoes/

 

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How to Make a Perfect Traditional French Omelet https://yupfoodie.com/recipe/make-perfect-traditional-french-omelet/ Sat, 11 Nov 2017 06:54:16 +0000 http://yupfoodie.com/?p=581 Learning how to make a perfect French omelet may sound daunting, but it’s not hard at all. Using these tips and technique, you can make your own fluffy French omelet any time. Making an omelet seems more tricky than it really is. One secret is having a well greased or non-stick pan. The eggs must be able to cook without …

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Learning how to make a perfect French omelet may sound daunting, but it’s not hard at all. Using these tips and technique, you can make your own fluffy French omelet any time.

Making an omelet seems more tricky than it really is. One secret is having a well greased or non-stick pan. The eggs must be able to cook without ever sticking to the bottom of the pan. It’s also important to have all the fillings chopped and ready to add once the eggs have begun to set up.

You can make an omelet with as many eggs as you would like. I use 2 for myself, and 3 if I’m making one for my husband. Whatever ingredients you want to put in your omelet, pre-cooked and/or chopped. I’m using mushrooms, spinach and cheese.

 

Over a medium heat, add a little butter in an omelet pan, making sure it’s well coated.

Add eggs, stirring constantly with a spatula.
As the eggs begin to set up, continue pulling the eggs away from the sides and bottom of the pan.

 

When the eggs are nearly done cooking, add fillings in a straight line, along the center of the omelet. Using a spatula, carefully pull up sides of omelet to enclose filling.

 

Continue rolling the French omelet away from the handle of the pan, until it’s folded into thirds. When it’s at the edge of the pan, you should be able to easily slide it onto a plate.

A perfect French omelet, with Spinach, mushroom and cheese.

 

 

How to Make a Perfect Traditional French Omelet

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 Servings

How to Make a Perfect Traditional French Omelet

Ingredients

2 EGGS
2 tbsp. water
1/8 tsp. salt
Dash pepper
1 tsp. butter
1/3 cup filling, such as shredded cheese, finely chopped ham

Instructions

  1. BEAT eggs, water, salt and pepper in small bowl until blended.
  2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Notes

This French omelette recipe is a classic and versatile favorite. Fill with cheese and ham or change it up by adding leftover cooked vegetables.

Invent your own fillings. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.

For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Prepare filling first. French omelettes cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Made-to-order: French omelettes are best cooked one at a time and served immediately.

For more servings, multiply the French omelette recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.

Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.

For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the French omelette. Spoon the rest across the top of the omelet after it’s on the plate.

https://yupfoodie.com/recipe/make-perfect-traditional-french-omelet/

Source

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One Pot Spicy Thai Noodles https://yupfoodie.com/recipe/one-pot-spicy-thai-noodles/ Mon, 16 Oct 2017 18:34:23 +0000 http://yupfoodie.com/?p=502 One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!   Last week I was making a recipe similar to these Spicy Thai Noodles at work, and I knew that I had to take the recipe home, modify it a bit, …

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One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!

 

Last week I was making a recipe similar to these Spicy Thai Noodles at work, and I knew that I had to take the recipe home, modify it a bit, and make it for my husband – I KNEW he would love it. Of course I was right, and he gobbled it up. These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too, if you want. That is the catch – if you cook it in a skillet, it’s going to be 2 pots because you have to cook the noodles first, but if you just use a big pot, it can really be one pot. It’s up to you. Anyway, these Spicy Thai Noodles come together super quick and they are SO good. Spicy? Yes. So if you don’t like a lot of spice, scale back on the sriracha and red pepper flakes.

 

The original recipe called for shrimp, but really that or chicken would be lovely in this dish. Tofu would also be a great addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great thing about this dish, is that you can really use any veggies you have on hand. Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great. I’ve also made this recently with ZOODLES instead of noodles. It is TOTALLY delicious that way as well (and saves on carb calories!)

Oh, and speaking of One Pot dishes, you HAVE to get yourself a skillet/pot like the one I have – it’s amazing. No longer do I have to use a HUGE pot, and then worry about washing it, nor do I have to squeeze everything into my shallow sided skillet and have the sauce bubble over – this high side skillet is seriously made for these one pot pasta dishes. The cleanup is a breeze too – you can toss it in the dishwasher, but I really prefer to hand wash because it takes 15 seconds max, and then it doesn’t cramp up my dishwasher!

 

 

Tools used in making One Pot Spicy Thai Noodles:

    • Sriracha Sauce is a MUST! You cannot get the heat you need without sriracha. Store brand or brand name, it doesn’t matter- but do NOT skip it!
    • A Colander is a must for straining out your noodles. I recommend leaving the noodles in the colander while you cook up the rest of the dish.
    • Using a High Sided Skillet is going to make your life SO much easier. You will love this skillet and it can handle pretty much any one pot meal!
    • Of course if you want an authentic feel, you should eat up with Chopsticks! Get yourself some reusable chopsticks so you don’t have to waste them with only one use!

 

Source

 

One Pot Spicy Thai Noodles

Yield: 4 Servings

One Pot Spicy Thai Noodles

Ingredients

1 pound linguine
2 TBS olive oil , divided
2 large eggs , lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini , cut in half vertically, then sliced in half circles
8 ounces mushroom , chopped
3 cloves garlic , minced
2 TBS brown sugar
1/3 cup low sodium soy sauce
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger , grated
1 handful fresh cilantro , chopped
4 green onions , chopped
1/4 cup peanuts , chopped

Instructions

  1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
  4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
  6. Serve immediately.

Notes

Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.

https://yupfoodie.com/recipe/one-pot-spicy-thai-noodles/

 

 

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SLOW COOKER BBQ CHICKEN TACOS https://yupfoodie.com/recipe/bbq-chicken-tacos/ Mon, 16 Oct 2017 16:11:47 +0000 http://yupfoodie.com/?p=393 What happens on those days when you don’t have time to cook or you just don’t feel like going to a lot of trouble?  I know sometimes at our house and maybe at yours too we will get takeout or even go out to eat, but there are also those days where that’s really not …

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What happens on those days when you don’t have time to cook or you just don’t feel like going to a lot of trouble?  I know sometimes at our house and maybe at yours too we will get takeout or even go out to eat, but there are also those days where that’s really not what you want either.  Why consume all those calories or why spend all that money?  If you’re like me you probably have a couple of go-to recipes that you will use on the days just like that.  Something your family will eat, something you have the ingredients for and something that’s pretty simple.  If I were into betting, I place my money on the fact that many of you have taco night at your house at least occasionally for this very reason.  But since I can almost hear the disappointment of my family at yet another boring taco night, I decided to think outside the box to find something just as easy but with a totally new spin, and in the end we all agreed, Slow Cooker BBQ Chicken Tacos are a hit!

 

 

 

  

 

  

 

       

 

 

bbq-chicken-tacos

Yield: 4 Servings

bbq-chicken-tacos

Ingredients

2 pounds boneless skinless chicken (I used ½ breasts and ½ thighs)
2 tablespoons Kickin Chicken Seasoning (or other bottles chicken seasoning blend)
½ cup BBQ sauce + ½ cup BBQ sauce for later
16oz bag frozen corn, thawed
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon dried basil
½ teaspoon dried cilantro
salt & pepper
1 small can crispy fried onions
10 - 12 corn tortillas

Instructions

  1. Add chicken to slow cooker and sprinkle well with seasoning blend
  2. Top with ½ cup BBQ sauce
  3. Cover and cook on high for 3-4 hours or low for 6-8
  4. Remove chicken from slow cooker and shred using 2 forks
  5. Add a ladle or two of the cooking juices and discard remaining (you want it to be juicy but not swimming)
  6. Toss with additional ½ cup BBQ sauce and return to slow cooker on keep warm setting until ready to serve
  7. Add thawed corn to large bowl
  8. Add remaining ingredients and toss until combined, adding salt and pepper to taste
  9. Heat corn tortillas according to package directions and serve loaded up with chicken, salsa and crispy onions or as desired

Notes

I cooked this on low for 7 hours in my 4 quart multi cooker.

Other delicious topping ideas: additional BBQ sauce, sour cream, ranch or sliced avocado

https://yupfoodie.com/recipe/bbq-chicken-tacos/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chicken Ranch Tacos https://yupfoodie.com/recipe/chicken-ranch-tacos/ Mon, 02 Oct 2017 04:07:28 +0000 http://yupfoodie.com/?p=131 This recipe for chicken ranch tacos is grilled chicken with bacon, homemade ranch sauce, cheese and fresh vegetables, all stuffed inside warm flour tortillas. A family friendly meal that’s simple to make and fun to eat!   My family is a little bit taco obsessed, if dinner is served inside a tortillas they’re likely to …

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This recipe for chicken ranch tacos is grilled chicken with bacon, homemade ranch sauce, cheese and fresh vegetables, all stuffed inside warm flour tortillas. A family friendly meal that’s simple to make and fun to eat!

 

My family is a little bit taco obsessed, if dinner is served inside a tortillas they’re likely to eat it. These chicken ranch tacos combine some of our favorite flavors to make a fun and easy dinner – it’s almost like a chicken club sandwich in taco form! Best of all, you can prepare almost all of the components in advance, and then when it’s dinner time it’ll only take minutes to assemble everything. Or you can put out all the ingredients for a fun taco bar and let your family make their own creations.

 

 

These chicken ranch tacos start with bite sized pieces of chicken – you can use leftover chicken, rotisserie chicken, or grilled chicken like I did here. Lately I’ve been grilling up a big batch of chicken at the beginning of the week, it’s been super convenient to have on hand for lunch salads or dinners like these tacos. The chicken is layered in tortillas with shredded lettuce, diced tomatoes, crumbled bacon, cheddar cheese and homemade ranch sauce. I like to use my homemade ranch powder to flavor the sauce, but store bought ranch powder will work just as well. You can also just use a bottle of ranch dressing if you’re pressed for time!

While clearly there’s nothing Mexican about these chicken ranch tacos, they’re a fun way to serve up some familiar (and family friendly!) flavors.

 

source

 

 

Chicken Ranch Tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 Tacos

Serving Size: 8

Calories per serving: Tacos

Chicken Ranch Tacos

Ingredients

8 small flour tortillas
3 cups warm cooked chicken , cut into bite sized pieces
1 cup diced tomatoes
1 cup shredded romaine lettuce
3/4 cup cooked crumbled bacon
1 cup shredded cheddar cheese
3/4 cup of sour cream
1-2 tablespoons of ranch powder (start with 1 tablespoon and add more to taste)

Instructions

  1. Mix together the sour cream and ranch powder, set aside. Alternatively you can use prepared ranch dressing.
  2. Warm the tortillas.
  3. Divide the lettuce and tomatoes evenly among the tortillas. Place the chicken on top of each tortilla.
  4. Divide the bacon and cheese evenly among the tortillas. Drizzle with ranch sauce (or prepared ranch dressing) and serve.
https://yupfoodie.com/recipe/chicken-ranch-tacos/

 

 

 

 

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