Easy Rotisserie Chicken Tacos

These Easy Rotisserie Chicken Tacos are a quick and delicious weeknight meal, and a great way to feed a crowd at your next game day party.

Taco night just got a lot easier – and even more delicious – thanks to this Easy Rotisserie Chicken Tacos recipe! This is a great way to feed a hungry family – as well a crowd of friends when they come to your house to watch the game.




How to you make Easy Rotisserie Chicken Tacos?

We started with a pre-cooked rotisserie chicken – removing the meat from the bones and shredding the meat.

Next, we tossed the shredded chicken in a mixture of salsa (you can make your own, or use your favorite jarred variety), water, tomato paste, and seasonings including coriander, chili powder, and cumin.

Then we placed corn tortillas on a baking sheet and brushed both sides with oil. Shredded pepper jack cheese and the shredded chicken mixture were placed on top of the tortillas – then placed in the oven for an initial bake to begin cooking the tortillas and melting the cheese.




Once the edges start to turn golden brown, remove the pan from the oven and place the shredded lettuce on top.



Then fold each tortilla in half, nestle them into a baking pan and top with shredded Monterey jack cheese. Return to the oven, just long enough for the cheese to melt and the tortillas finish cooking.



While we made these Easy Rotisserie Chicken Tacos with shredded cooked chicken, you can just as easily follow this same method using cooked ground beef, pulled pork, fish, or any other favorite taco filling.

Feel free to serve these Easy Rotisserie Chicken Tacos with your favorite toppings as well. We served them with black olives, pickled jalapenos, sliced red onion, avocado wedges, sour cream, freshly squeezed lime juice and cilantro. Guacamole, more salsa, this fantastic red chile sauce, or a cheesy queso would be other delicious options.




Author: A Family Feast
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 tacos
Category: entree
Method: baked
Cuisine: Mexican


INGREDIENTS


2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)

1 cup water

2 tablespoons tomato paste

½ teaspoon coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)

6 tablespoons vegetable oil

12 white or yellow 6” corn tortillas

8 ounces pepper jack cheese, shredded

4 cups shredded iceberg lettuce

8 ounces Monterey jack cheese, shredded

Toppings


Sliced black olives

Sliced pickled jalapenos

Thinly sliced red onion

Avocado wedges

Sour cream

Lime juice

Fresh cilantro

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).

In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.

Add the coriander, chili powder and cumin and stir again.


Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.

Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.

Divide the pepper jack between the 12 tortillas.

Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.

Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.

Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)

Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.

Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

link recipes from https://www.afamilyfeast.com/easy-rotisserie-chicken-tacos/

Cabbage Soup

Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

When it gets cold outside, our kitchen heats things up with Ultimate Slow Cooker Pot Roast, Slow Cooker Vegetable Beef Soup, and Ultimate Slow Cooker Beef Stew!

Cabbage Soup is a savory vegetable soup made with carrots, celery, onions, cabbage, diced tomato and spices. I’ve been making cabbage soup for years because it’s the perfect thing to make when it’s cold outside, plus you can do it in the slow cooker on days when you’re busy.

A lot of people make cabbage soup for weight loss because it’s low calorie, but my favorite part is that it’s totally inexpensive and super easy to make. I like to serve it with freshly made bread or dinner rolls, and sometimes I’ll cut up leftover rotisserie chicken and throw that in there, too.

If I’m having this for lunch, I’ll serve it with some crackers or breadsticks and a simple salad. You can also sub the chicken broth for vegetable broth if you’re serving this to a vegetarian.

HOW LONG DOES CABBAGE SOUP LAST?

Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.
HOW DO YOU FREEZE CABBAGE SOUP?

I always make a double batch of this cabbage soup recipe so I can freeze half of it for a quick dinner another night. Let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months.

Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip, use a crock pot liner for virtually no clean up!

HOW TO MAKE CABBAGE SOUP IN THE INSTANT POT

Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.

If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.

WHAT TO SERVE WITH CABBAGE SOUP
Garlic Bread
Classic Wedge Salad
Buttermilk Biscuits
Black Pepper Bacon Biscuits

TIPS FOR MAKING CABBAGE SOUP
You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
Add chicken or beef to this cabbage soup recipe if you want more protein, and rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
If you’re making beef cabbage soup, use 1/4 cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
For easy prep, cut up all of the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
For easier prep, use shredded cabbage and frozen vegetables.
If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
This recipe is naturally dairy-free and gluten free (with gluten free broth)!

5 from 15 votes
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American


Ingredients

3 tablespoons olive oil
1/2 yellow onion chopped
2 cloves garlic minced
8 cups low sodium chicken brothvegetable broth fine too
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
1/2 head cabbage chopped in 1 1/2" chunks
4 carrots peeled and chopped
2 stalks celery sliced thinly
14.5 ounces stewed tomatoes


Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.

Add in the broth, salt, pepper, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

link recipes from https://dinnerthendessert.com/cabbage-soup/

7-Minute Sick Day Soup

Feeling under the weather? You can make this soup in ONE POT and in just 7 minutes! No chopping or peeling required. Vegan, oil-free, and gluten-free if you use gluten-free noodles!

This fall/winter season has not been good to me. Usually, I have an incredible immune system…but I’ve been sick 3 times in about 3 months. My immune system can barely come up to breathe!

During times when you’re sick, it can be a struggle to still eat healthily. And eating healthy food can be tough when you don’t want to be in the kitchen for more than 10 minutes. We often resort to store-bought soups – and the selection for soup is better than it used to be, but oh man, that sodium!

I love a good chickpea noodle soup and try to keep some prepped in the freezer, but I quickly went through it during my early sick days. Plus, it requires a good amount of chopping. The LAST thing I want to do when I have a fever is stand at the counter and chop carrots.

During my last round of sickness, I came up with a super quick, easy, but still nutritious solution – what I call my 7-Minute Sick Day Soup! It’s even made in one pot. You just need some veggie broth or bouillon, canned white beans, spinach, and noodles.

I like to use mini vermicelli noodles. They cook quickly and are easy to eat. I find them in the soup aisle at my grocery store, not in the pasta aisle. If you cannot find them, just grab a box of regular vermicelli noodles (or spaghetti) and break them up into 1-inch pieces. You can also use another noodle, like macaroni, but the cooking time will increase and you might also have to add more broth.

Hope you enjoy this easy soup recipe. Feel better!

Cook Time:7 mins

Ingredients

3 cups vegetable broth
1/2 cup mini vermicelli noodles*
1/2 cup canned white beans** drained and rinsed
1 cup fresh baby spinach packed
any seasoning to taste - garlic, pepper, etc.

Instructions

In a medium-sized pot, bring the broth to a boil on high heat.
Add in the noodles and cook for 5 minutes (or adjust the time to the noodle you are using - just take 2 minutes off the recommended cooking time.)
Add in the beans. Boil for another 2 minutes or until the noodles are tender.
Remove the pot from the heat, stir in the spinach, and cover the pot until the spinach is wilted. Add in any seasoning as you see fit.
Serve warm!

Notes
*If you can't find mini vermicelli noodles, break up regular vermicelli or spaghetti noodles into 1-inch pieces. Or, use your favorite noodle. The cooking time depends on the noodle though! Vermicelli cooks quickly so it is my favorite to use when I'm feeling under the weather.
**White bean options: navy, great northern, or cannellini. All are delicious. Take your pick!

link recipes from https://www.karissasvegankitchen.com/7-minute-sick-day-soup/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=555184458_20404022_335887

Baked Chicken Taquitos

These homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

I say who needs the Superbowl as an excuse to do away with forks and spoons…I have enough snacks bookmarked to last me an entire year. I can’t keep up!

And it doesn’t help when I find something I really like, and then make it repeatedly, getting in the way of trying others. Food bloggers are always backlogged with recipes to try and create, so you better believe something is good when we make it for our families all the time. Like these Baked Chicken Taquitos!
Course: Main Course
Cuisine: American
Keyword: baked chicken taquitos, homemade, recipe
Servings: 12
Calories: 241 kcal

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Ingredients

3 ounces cream cheese, softened
1/4 cup salsa (red or green)
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro or parsley
2 small scallions, diced
2 cups shredded cooked chicken
1 cup pepperjack cheese
12 6-inch flour tortillas
cooking spray
kosher salt

Directions

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

Recipe Notes

1. You can prep the filling a day in advance and refrigerate until ready to make the taquitos.

2. You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary.) Or make them from scratch! Since they're typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.

3. Feel free to vary the cheese you use. I like pepperjack for the added heat, but cheddar, montery jack, or a blend works great!

4. These freeze great! To freeze, prepare the taquitos through rolling them; place on a baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag (and store up to 2 months.) When ready to cook, transfer to a lined baking sheet (no need to thaw first), spray with the cooking spray and sprinkle with salt. Bake at 425 degrees F for 15-20 minutes until crisp and golden.

link recipes from https://bellyfull.net/2012/01/31/baked-chicken-taquitos/

GROUND HAWAIIAN BEEF

Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes!

Ground Hawaiian Beef is one of my go-to weekday recipes, made with lean ground beef, peppers, onions, and big chunks of pineapple with a sweet and sour Hawaiian-style sauce.

You get a savory, salty taste from soy sauce and rice vinegar, while the ketchup and brown sugar add a sweet molasses-type flavor that goes perfectly with the beef.

You can make this recipe ahead of time to meal prep for the week. Cook the ground beef according to the recipe, then allow to cool completely. Separate among 4 freezer-safe containers, add over 1 cup of rice per container, seal, and freeze.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American

INGREDIENTS
1 pound beef 90/10
1 yellow onion chopped
1/2 green bell pepper chopped finely
2 garlic cloves minced
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1/2 cup pineapple juice
1 cup pineapple cut into 1" chunks
1/2 red bell pepper cut into 1" chunks
1/2 green bell pepper cut into 1" chunks

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
Add the beef, yellow onions, green bell pepper (the rest of this bell pepper will be chopped bigger) and garlic to a dutch oven and cook until the beef is cooked through and the onions are softened.

Add the ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice and cook for 3-4 minutes then add in the pineapple chunks and bell peppers mix well and cook for an additional 3-4 minutes to soften the bell peppers.

RECIPE NOTES

Note: click on times in the instructions to start a kitchen timer while cooking.

link recipes from https://cookingmadehealthy.com/ground-hawaiian-beef/

15-Minute Quinoa Fried Rice Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: dinner

This quinoa fried rice takes 15 minutes and is an easy weeknight dinner recipe that allows you to use any leftover vegetables you have at home. It’s really delicious, healthy and you will not want to stop eating it.

Ingredients
1 1/2 cup quinoa
3 eggs
1 carrot, chopped
1/3 cup frozen peas
1/2 cup cauliflower or broccoli, chopped
1/2 cup cabbage, chopped
2 scallions, chopped
1 garlic clove, minced
1-2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp coconut or olive oil

Instructions
In a medium-large non-stick pan, scramble the eggs in olive oil.
Once ready, add in the garlic clove and mix together, then add the cauliflower and peas, cook for 2 minutes, scrambling.
Add the quinoa and the rest of the ingredients, stir from time to time for 5 minutes.
Add more soy sauce or sesame oil if needed.
Turn the heat off and serve.
Enjoy your quick dinner!

Notes

Optionally you can add some chicken, if you do, make sure it’s when you add the garlic, let it cook for 2-3 minutes and then add cauliflower/ broccoli and follow the steps as described. If you would like to meal prep this recipe you would need to double the ingredients.

link recipes from https://www.hh-hm.com/easy-quinoa-fried-rice/

Easy Chicken Alfredo with Zoodles

SO fast + SIMPLE, this makes for a perfect weeknight dinner in a flash!
Seriously, you can be eating this in about 15-20 minutes from now.

Ingredients
4 small, fresh crisp zucchini, spiralized into zoodles (https://cleanfoodcrush.com/spiralizer)
4 small chicken breast fillets
2 Tbsps avocado oil, or olive oil, divided
2 fresh garlic cloves, minced
1 tsp chili flakes, or to taste
sea salt and fresh ground black pepper, to taste
1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)

Instructions
Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
Heat 1 Tablespoon oil in a large saute pan over medium heat.
Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center.
Set aside on a plate to rest for a few minutes, then slice.
Gently pat dry zucchini noodles with paper towels.
Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
Add zucchini noodles into your hot pan and saute for about 2 minutes.
Add in cream cheese, chili flakes into the hot pan and stir gently to combine.
Season with sea salt and pepper to taste.
Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.
Serve immediately and enjoy!

link recipes from https://cleanfoodcrush.com/easy-chicken-alfredo-with-zoodles/

15 Minute BLT Pasta Salad

INGREDIENTS

For the Dressing:
¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories)
¼ cup sour cream
1 Tablespoon milk
½ teaspoon pepper
1/4 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper — optional

For the Salad:
8 oz spiral pasta
3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce)
1 pint grape tomatoes — halved
1 ½ cup shredded cheddar cheese
1 ½ cup bacon bits or pieces (not artificially flavored — about 6 oz)

INSTRUCTIONS
Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder and crushed red pepper (if using) until smooth and well-combined. Set aside.
Prepare pasta according to package instructions. When finished cooking, drain well and transfer to a large salad bowl.
Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing.
Toss/stir very well, until ingredients are well-combined.
Enjoy!

link recipes from https://www.busybudgeter.com/15-minute-blt-pasta-salad/

PHILLY CHEESE STEAK SLOPPY JOES

Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.

INGREDIENTS

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
6 brioche hamburger buns


INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutesbefore stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.

Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese.
Served on toasted brioche buns.

link recipes from https://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/

SLOPPY JOE TATER TOT CASSEROLE

This Sloppy Joe Tater Tot Casserole is easy to make and delicious. A quick and simple from scratch sloppy joe mixture is topped with cheese and tater tots for an easy recipe everyone loves!

INGREDIENTS

1 pound lean ground beef
1 cup chopped onion
2 stalks celery chopped
1 14 ounce can tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon salt
1 28 ounce bag tater tot frozen potatoes 28 oz
1 1/2 cups cheddar cheese shredded

INSTRUCTIONS

Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.

Brown the ground beef, onion and celery in a skillet. Drain any fat.

Add the tomato sauce, Worcestershire sauce, mustard and salt to the browned beef and onion mixture. Stir to combine and let simmer covered about 5 minutes.

Pour the meat mixture into the prepared pan. Top with half of the cheese. Top the meat mixture with the frozen tater tot potatoes and remaining cheese.

Bake for 40-50 minutes or until bubbly and tater tots are browned.

link recipes from https://centslessdeals.com/sloppy-joe-tater-tot-casserole-recipe/

BACON CHEESEBURGER SLOPPY JOES

Bacon Cheeseburger Sloppy Joes with ground beef, ketchup gravy, cheddar cheese and crisp bacon is the ultimate bacon cheeseburger indulgence!

INGREDIENTS

1 pound lean ground beef
6 slices bacon
1 small yellow onion diced
3 tablespoons ketchup
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1/2 cup beef broth
6 ounces cheddar cheese chopped
6 brioche hamburger buns

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef, drain the fat and add the bacon to the pan.
Cook the bacon until crisp, then remove to cool and crumble.
Add the onions to the pan


Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutesbefore stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, mustard Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.


Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Add the bacon back into the pan and stir to combine.
Turn off the heat, add in the cheddar cheese and fold into the meat with a spatula until just melted.
Served on toasted brioche buns.

link recipes from https://dinnerthendessert.com/bacon-cheeseburger-sloppy-joes/

BUFFALO CHICKEN SLOPPY JOES

Sloppy Joes get a fun facelift with the addition of buffalo wing sauce and a delicious blue cheese ranch sauce! They’re perfect for an easy weeknight dinner or add them to your game day menu!

ingredients

Buffalo Chicken Sloppy Joes:
1 pound lean ground chicken or turkey
½ of a yellow onion diced
2 carrots diced
2 stalk of celery diced
2 cloves of garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup low sodium chicken broth or water
8 ounce can tomato sauce
¼ cup buffalo wing sauce I use Frank’s Buffalo Wing Sauce
1 tablespoon Worcestershire
1 tablespoon apple cider vinegar
Hamburger buns for serving

Blue Cheese Ranch Sauce:
1 cup plain non-fat Greek yogurt
1/3 cup crumbled blue cheese
3 tablespoons low-fat buttermilk
1 tablespoon fresh lemon juice
½ teaspoon dried parsley crushed between the palms of your hands
¼ teaspoon dried dill
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste

instructions

Buffalo Chicken Sloppy Joes
Over medium high heat, spray a large skillet generously with cooking spray or add a tablespoon of oil.
When the skillet is hot, sauté the onion, carrots and celery until they start to soften, about 3 minutes.
Add in the minced garlic and sauté another minute.
Add in the ground chicken and break it up into crumbles with a wooden spoon.
Season with a teaspoon of kosher salt and black pepper to taste.
Cook the chicken and vegetables until the meat is cooked through and no longer pink.
Add in the chicken broth or water and scrape up any bits from the bottom of the skillet.
In a small bowl or measuring glass whisk together the tomato sauce, wing sauce, Worcestershire and apple cider vinegar.
Pour the sauce over the chicken and vegetables and stir together until everything is coated.
Turn the heat down to low and simmer for about 5 minutes until the sauce has thickened slightly.
Serve on hamburger buns topped with the blue cheese ranch sauce.

Blue Cheese Ranch Sauce
In a small bowl add in the Greek yogurt and crumbled blue cheese.
Use the back of a fork to mash the blue cheese into the yogurt.
Whisk in the buttermilk and remaining ingredients.
Serve immediately on top of the sloppy Joes or cover and refrigerate until ready to use.

link recipes from https://www.spoonfulofflavor.com/buffalo-chicken-sloppy-joes-2/

EASY BUFFALO CHICKEN PASTA

Ingredients

1 16 oz. package pasta cooked
1 24 oz package buffalo chicken strips cooked according to package instructions
1 cup chopped celery
1 cup cherry tomatoes halved
2 green onions chopped
3/4 cup buffalo sauce
1/3 cup ranch dressing
1/3 cup blue cheese crumbles optional

Instructions

Once the pasta and chicken are cooled, add into a large bowl with celery, tomatoes and green onions. Whisk together buffalo sauce and ranch dressing in a small bowl and pour half into the pasta, stir and then taste. Continue to add dressing until you like the flavor! (Adults may like more of a kick and kids may prefer a more mild flavor.)

Refrigerate for at least one hour until the pasta salad is cold. Crumble over the blue cheese and serve.

Recipe Notes

You can use any type of chicken or chicken strips! Even leftover rotisserie chicken, just chop up and let the buffalo sauce add all the flavor!

link recipes from https://www.yourcupofcake.com/2019/05/easy-buffalo-chicken-pasta-salad.html

BACON, BEER AND CHEESE SLOPPY JOES

Bacon, Beer and Cheese Sloppy Joes are the perfect gameday food for a crowd with a Guinness sauce and sharp cheddar cheese filling.

INGREDIENTS

1 1/2 pounds ground beef
8 slices bacon chopped
1/2 yellow onion chopped
1/2 cup ketchup
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 cup beer I used Guinness
1/2 cup beef broth
2 cups sharp cheddar cubed
6 brioche buns


INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
Remove the bacon from the pan and drain all but two tablespoons of the fat.
Add the onions and cook for 4-5 minutes, or until softened.
Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
Toast the buns then spoon over the mixture and top with additional bacon (if desired).

link recipe from https://dinnerthendessert.com/bacon-beer-cheese-sloppy-joes/

15 Minute BLT Pasta Salad

INGREDIENTS

For the Dressing:
¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories)
¼ cup sour cream
1 Tablespoon milk
½ teaspoon pepper
1/4 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper — optional

For the Salad:
8 oz spiral pasta
3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce)
1 pint grape tomatoes — halved
1 ½ cup shredded cheddar cheese
1 ½ cup bacon bits or pieces (not artificially flavored — about 6 oz)

INSTRUCTIONS
Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder and crushed red pepper (if using) until smooth and well-combined. Set aside.
Prepare pasta according to package instructions. When finished cooking, drain well and transfer to a large salad bowl.
Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing.
Toss/stir very well, until ingredients are well-combined.
Enjoy!

link recipes from https://www.busybudgeter.com/15-minute-blt-pasta-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=31082226

QUICK & EASY VEGAN RAMEN

DESCRIPTION

This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!


INGREDIENTS
2 tbsp avocado oil (or vegetable oil)
4 green onion, chopped into 1-inch pieces
4 garlic cloves, cut in halves
3-inch cube of ginger, cut into 4 pieces
1 oz dried shitake mushrooms (about 15–20dried shitake, can sub fresh shitake)
1-litre vegetable broth
1 cup water
2 tbsp soy sauce
1 tbsp miso paste (white or red)
1 tsp agave (or maple syrup)
1 block soft tofu, cut into small cubes
2 packs vegan ramen noodles
spinach, cilantro, & green onions to garnish

INSTRUCTIONS
Heat the avocado oil in a large pot on medium-high heat.
Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
Next, add the dried shitake mushrooms and saute for another 2 minutes.
Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
(Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.

Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

NOTES

This broth intensifies with flavour over time. Prepare the broth a day before you want to enjoy it to make it even better! Depending on how much sodium is in the broth you use, you may need to add a bit more or less soy sauce. Taste and adjust accordingly.

link recipes from https://choosingchia.com/quick-easy-vegan-ramen/

Easy BBQ Chicken Tostadas

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. With your favorite barbecue sauce and cheese, what's not to love?!

Ingredients8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

Instructions

Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
Bake for 6 to 8 minutes, just until the cheese is melted.
Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.

link recipes from https://cupcakesandkalechips.com/bbq-chicken-tostadas/

Easy Air Fryer Donuts

INGREDIENTS

1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 (16.3-ounce) can flaky large biscuits, such as Pillsbury Grands! Flaky Biscuits
Olive oil spray or coconut oil spray
4 tablespoons unsalted butter, melted

INSTRUCTIONS



Line a baking sheet with parchment paper. Combine sugar and cinnamon in a shallow bowl; set aside.

Remove the biscuits from the can, separate them, and place them on the baking sheet. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.

Lightly coat an air fryer basket with olive or coconut oil spray (do not use nonstick cooking spray such as Pam, which can damage the coating on the basket).

Place 3 to 4 donuts in a single layer in the air fryer (they should not be touching). Close the air fryer and set to 350°F. Cook, flipping halfway through, until the donuts golden-brown, 5 to 6 minutes total. Transfer donuts place to the baking sheet. Repeat with the remaining biscuits. You can also cook the donut holes — they will take about 3 minutes total.

Brush both sides of the warm donuts with melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.

link recipes from https://www.thekitchn.com/air-fryer-donuts-264464?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompin&crlt.pid=camp.axN7astehTlr

Salt and Pepper Shrimp

Last year, Bitcoin led a motley pack of so-called cryptocurrencies in one of the great booms in market history, soaring over 2,000 percent to its peak. Since then, it’s led an epic bust that rivals the dot-com era stock market collapse. But there are still plenty of true believers. And as the dust settles, investors and regulators find themselves still grappling with questions first raised when Bitcoin broke into public consciousness five years ago: What exactly is it? How do imitators like Ethereum, Ripple’s XRP and Bitcoin Cash work? Should I buy it? Where do cryptocurrencies fit into the future of money? Here’s a guide for those feeling at sea in these turbulent digital waters. 1. What’s been happening? The total market value of all traded cryptocurrencies exploded late last year to peak at about $800 billion in January by one count. Four months later, though, the value of crypto-assets had plunged by about two-thirds, as regulators began to crack down and fear of big losses began to replace fear of missing out. By late June, Bitcoin had fallen by 70 percent -- close to the 78 percent fall of the Nasdaq Composite Index’s drop when the dot-com bubble burst -- while the worth of hundreds of other virtual coins fell close to zero. Even so, the total market value of traded cryptocurrencies still rested above $250 billion, many multiples of what it was a few years ago. 2. Is Bitcoin money? In a way, yes, though it’s not necessarily a useful form of it. It’s possible to buy or sell some things with Bitcoin but very few people do. Extreme volatility is perhaps the biggest argument against treating cryptocurrencies as you would the dollar or the euro. The hallmark of a reliable currency is that it provides a stable store of value. You wouldn’t want to spend Bitcoin on groceries today if you thought its value might soar tomorrow, or take your salary in Bitcoin if you thought it might plunge. 3. So what is it? Born out of the bitterness that followed the 2008 financial crisis, Bitcoin and its imitators aren’t bills or coins printed or policed by a government or bank. They’re electronic assets created and monitored by a community of users acting in a decentralized way, following protocols set down by the person or persons who dreamed them up. The “crypto” in the name refers to the encryption techniques used by so-called Bitcoin miners. And all the new currencies revolve around what’s seen as Bitcoin’s real innovation — blockchain, a publicly visible, largely anonymous online ledger that records the calculations miners perform to verify transactions without the need for a central authority. 4. Why are so many people down on Bitcoin? You mean, why did legendary investor Warren Buffett call it "rat poison squared”? There’s a long list of reasons. Besides the massive price swings, Bitcoin and other cryptocurrencies have been connected with scams, money laundering, tax evasion, cyberthefts, exchange outages, excessive speculation and more. Risks like these may have been easier for regulators to overlook when Bitcoin and its peers sat on the far fringes of finance, but they are moving ever closer to the mainstream. The stakes are much higher now that mom-and-pop investors and Wall Street banks alike are piling in. 5. Is anyone overseeing this area of finance? A wide range of regulators are trying to get a handle on cryptocurrencies. Turns out there’s little agreement about what they fundamentally are: currencies, commodities, securities or something entirely new. Thus you’ll see them called crypto-assets, digital tokens, coins or just “crypto.” 6. How are crypto-assets like commodities? The vision behind Bitcoin laid out in a 2008 pseudonymous manifesto promised that no more than 21 million will ever be created. That means it’s sometimes compared with scarce commodities such as gold, whose value is determined solely by what people are willing to pay for it. Crypto-assets have become popular in places where hyperinflation erodes the buying power of the local currency (think Zimbabwe), or where sanctions block purchases (think Venezuela and North Korea).  7. How are they like securities? There’s an argument that some crypto-assets have the same characteristics as stocks, such as a share of ownership in a common endeavor and the expectation of making a profit from work done by a company. Much of the focus is on new coins or tokens offered by startups through so-called initial coin offerings, or ICOs. While they take different forms, ICOs let companies bypass the venture capital process by selling coins instead of shares. In some cases, the founders say coin buyers are prepaying to use a service that the company will build. In the U.S., the Securities and Exchange Commission has opened a broad probe into whether entities running ICOs are violating its rules by offering what are really securities, although a top SEC official said that neither Bitcoin nor Etherereum fell into that category. China has banned ICOs entirely. That didn’t stop them from raising more than $10.5 billion worldwide through the first half of 2018. 8. How are regulators clamping down? Their approaches have run the gamut, from an exchange-licensing regime in Japan that was recently tightened to a largely hands-off system in Switzerland, though the anonymous and borderless nature of many digital coins makes them tough to control. China, once the world’s most active Bitcoin market, banned crypto-asset exchanges in 2017 and blocked access to overseas trading platforms. The crackdown came during government campaigns to stop money from leaving the country and to reduce financial risk. Most countries, notably the U.S., have not yet formulated a comprehensive regulatory strategy. But U.S. prosecutors are investigating whether traders have been manipulating the price of digital currencies. 9. How can I buy Bitcoin? There are a bunch of ways, all with different risks. Individuals can buy crypto-assets directly from online exchanges that will trade them for regular currencies like the dollar, the euro or the yen. Most of the exchanges will offer to hold the asset for you in a digital “wallet,” although an alarming number of exchanges have been hacked. You can also hold the asset for yourself, in a digital wallet or in so-called cold storage: for instance, a thumb drive disconnected from the internet. Since December 2017, investors can place a wager on Bitcoin — betting it will either rise or fall — without having to own it directly, via futures contracts traded on two big U.S. exchanges. 10. What’s Wall Street’s approach? Until recently, it mostly kept its distance. Now there’s lots of interest if not yet much action. Lenders including JPMorgan, Bank of America and Citigroup have barred customers from using their credit cards to buy cryptocurrencies to avoid the risk associated with these transactions. But Goldman Sachs Group Inc. planned to begin trading Bitcoin futures on behalf of customers. And everybody in finance is at least dabbling in blockchain, which is seen as an innovative way to handle transactions that could potentially upend a wide range of industries. 11. Why are there so many digital coins? There are thousands of Bitcoin rivals, and it’s not clear how many of them are going to prove either legal or useful. Some were developed to overcome what their creators saw as flaws in Bitcoin, such as slow transaction times or high fees. Some of them were outright scams. Die-hard fans of newer currencies think they’ll eventually overtake their bigger cousin. The largest rival is Ethereum, which has a total market value half the size of Bitcoin. These so-called alt-coins are certainly getting more attention: By mid-2018 they accounted for more than half of all the money in crypto-assets, compared with less than a fifth at the start of 2017. 12. Who are the crypto true believers? Here’s a short list of enthusiasts: Teenagers and hackers drawn by a disdain for authority and the libertarian aspirations behind Bitcoin’s creation. Technology geeks who believe they’re disrupting the marketplace and getting in early on the next chapter in the history of money. Financial firms and central banks that think something important will come out of all this even if Bitcoin withers. And there are also plenty of investors who aren’t true believers but who hope to find one to sell their holdings to if crypto prices soar again.

source http://kosong--ok.blogspot.com/2019/05/salt-and-pepper-shrimp.html

Easy Peasy Cheesy Mayo Chicken

Easy Peasy Cheesy Mayo Chicken is sure to become a family favorite. It's moist, flavorful and melt-in-your-mouth tender using one simple trick!


Ingredients

4 (4-ounces each) boneless, skinless chicken breasts
pepper to taste
1 cup mayonnaise
1 cup shredded cheddar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder



Instructions


Place chicken between two sheets of plastic film. Starting from the thickest part, pound the chicken with a meat mallet to flatten. Season with pepper to taste.

Arrange in a single layer on a lightly greased baking sheet or oven-safe baking dish.

In a small bowl, combine mayonnaise, cheese, Italian seasoning, and garlic powder.

Spoon the mixture over chicken fillets, spreading to cover the surface completely.

Bake in a 400 F oven on middle rack for about 20 minutes or until thermometer inserted reads 165 F. If topping is browning too much before chicken is cooked through, loosely tent with foil.

Remove from heat and allow to rest for about 3 to 5 minutes before slicing. Serve hot.

link recipes from https://www.onionringsandthings.com/easy-peasy-cheesy-mayo-chicken/