Sandwiches & Wraps - The Yummy Bowl

Stove Top Burgers With Cabbage

Julia | The Yummy Bowl — Thu, 21 Dec 2023 10:30:11 +0000

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Forgo the grill and opt for the stovetop to create the juiciest and most flavorful hamburgers! Check out more stove top burgers and sandwiches: from our salmon burgers, chickpea burgers, to crispy chicken sandwiches.

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The Best Stovetop Burgers

For top-notch stovetop burgers, the key lies in the quality of the beef itself:

Opt for good-quality ground beef; it's the foundation of a fantastic burger. Keep an eye out for deals on high-quality ground beef to freeze pre-shaped patties for later use.
The ideal ground beef ratio is 80% lean and 20% fat, yet 85% lean still works well for delicious burgers.
Avoid ground beef leaner than 90%, as it can result in dry and crumbly burgers.
Preferably, buy freshly ground beef from the butcher case for a fresher quality and less compression, allowing for a more tender burger.
If you only have frozen beef, it's still possible to make a decent burger. There are helpful tips and tricks available for thawing ground beef to achieve tasty results.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this p

Ground beef selection - optimal stovetop burgers start with fresh ground chuck, ideally 80/20 lean-to-fat ratio, which ensures a perfect blend for flavor and texture. Chuck Roast's marbling provides the ideal balance.
Seasoning - classic hamburger requires only the simplicity of salt and pepper for seasoning! But if you want some extra flavor use the seasonings in this recipe!
Bun choice - while I relish toasted brioche buns with my burgers, feel free to use your preferred bun variety.
Topping varieties - personalize these burgers to suit your family's preferences. I used hummus and cabbage slaw.

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.

Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.

Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.

Related: Unstuffed Cabbage Rolls

Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.

Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.

Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.

Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.

Assemble Burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.

Top with the other half of the burger bun and serve alongside extra pickles.

Enjoy your stovetop burgers!

How To Toast The Buns

Slice the buns in half horizontally.
Spread a thin layer of butter on each cut side.
Toast in a skillet over medium heat or broil in the oven until golden (1-2 mins).
Serve and assemble burgers with preferred toppings.
Longer toasting adds crunch and enhances burger flavor. Adjust time for desired crispness.

How Long Do You Cook Burgers On The Stove? (medium-rare to well-done)

When cooking stovetop burgers, the cooking time can vary depending on several factors like patty thickness, stovetop temperature, and personal preferences for doneness.

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:

For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Remember, using a meat thermometer to check the internal temperature is the most accurate way to ensure the burgers are cooked to your desired level of doneness and meet recommended safety standards.

Substitutions

Hummus: guacamole, avocado crema or simple honey mustard sauce work great.
Hamburger buns: in my stovetop beef burger recipe, I utilize soft buns from my local bakery shop, yet store-bought buns serve as a time-saving alternative. For those adhering to a gluten-free diet, ensure you select gluten-free buns.
Cheese: while I favor topping my burger with cheddar cheese, feel free to choose any cheese variation you prefer. American cheese, pepper jack cheese, Swiss cheese—the options are endless! Alternatively, if you prefer a more minimalist avocado burger topping, omit the cheese entirely.

How to Make Ahead & Store Leftovers

Make Ahead. To prepare these burgers ahead of time, prep your hummus, and cabbage and store each component in separate airtight containers and refrigerate. The hamburger patties can be transferred to the freezer 30 minutes before grilling.
To Store. When storing your burgers, ensure each ingredient is placed in its own airtight container. Before consumption, reheat and assemble the burgers one by one.
To Reheat. Reheat your guacamole bacon burgers by warming the meat in a low-temperature oven (300 degrees F for 7-10 minutes) or using a skillet. Once heated through, assemble the burgers with the remaining ingredients before serving.

Serving Suggestions

For a lighter low-calorie choice: serve these patties between lettuce wraps or with quinoa or cauliflower rice.
With a salad: coleslaw, Mediterranean salad, chickpea salad, pasta salad, spinach strawberry salad, arugula salad, Kale or pesto potato salad.
With potatoes: French fries, potato slices, potato wedges, potato skins, smashed potatoes, baked potato, sweet potato fries or mashed potatoes.
With veggies: You can never go wrong with sauteed, steamed, roasted, or fried vegetables. Try my glazed carrots, beets, roasted pumpkin, zucchini casserole and asparagus recipes.

Tips

Thumbprint technique. Make an indentation in your raw beef patties using your thumb or a small, flat-bottomed ramekin. This technique prevents the burgers from puffing up in the middle while they cook, ensuring they cook evenly without losing their juiciness or taste. As the beef cooks, the indentation will disappear, leaving you with flawlessly shaped stovetop burgers.
Bun quality matters. Often overlooked, the choice of bun holds equal significance to the meat in a burger. If time permits, consider whipping up a batch of my homemade brioche buns for an exceptional burger experience. Alternatively, visit a local bakery for high-quality burger buns that add a flavorful dimension to your creation.
Patty size. Make sure your patties are slightly larger (about ½ inch wider) than your buns, considering they will shrink as they cook.
Cheese options. While optional, cheese adds a delightful flavor. Choose from Swiss, cheddar, or any cheese of your preference to top your burgers.
Checking doneness. To ensure proper cooking, use a cooking thermometer inserted into the center of each patty to check for doneness. This guarantees your burgers reach the desired temperature.

Other Ground Beef Recipes You Might Also Like

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More Sandwich and Burger Recipes

Recipe

Stove Top Burgers With Cabbage

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Course Main Course

Cuisine American

Keyword cheesy cheddar burger, cook burgers on stove, hamburger with fries, hamburgers on the stove, juicy beef patty, stovetop burgers

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 773kcal

Author Julia | The Yummy Bowl

Ingredients

Beef Burgers:

21.2 ounce ground beef
1 yellow onion diced
1 red bell pepper diced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoon olive oil
kosher salt and black pepper to taste

Bread

4 Burgers Buns of choice

Vegetables and Dairy products:

1 cup of hummus optional
4-5 pickles
1 cup of red cabbage tiny sliced
a few sprigs of parsley finely chopped
4 slices cheddar cheese

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.
Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.
Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.
Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.
Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.
Toppings: Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.
Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.
Assemble burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.
Top with the other half of the burger bun and serve alongside extra pickles.
Enjoy your stovetop burgers!

Notes

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:
- For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
- For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
- For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
- For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Nutrition

The post Stove Top Burgers With Cabbage appeared first on The Yummy Bowl.

Sweet Potato, Chickpea and Kale Tacos (Vegan)

Julia | The Yummy Bowl — Mon, 11 Jan 2021 16:00:38 +0000

These versatile Sweet Potato, Chickpea and Kale Tacos are packed with all good ingredients for you, are quick, easy and totally tasty.

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Instructions

In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.

Stir together until everything is evenly incorporated.

Preheat oven to 400 Fahrenheit. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.

Bake on the center rack for 30-40 minutes, or until potatoes become soft.

Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated.

Toss kale in the sauce until evenly coated.

Assemble The Tacos

Spread 1 tablespoon of the Kale salad mix on the taco, a few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion.

Repeat until all ingredients have been used. Enjoy!

I hope you enjoy these Sweet Potato, Chickpea and Kale Tacos (Vegan)!

Taco and Appetizer Recipes

Vegan Meat Tacos
Sesame Crusted Ahi Tuna Tacos
Vegan Homemade Nacho Cheese
Easy Vegan Parmesan Cheese
Easy Taco Dinner Party Board (with 2 different taco recipes)

More Cabbage Recipes

ALL SALAD and SIDE DISH recipes.

Recipe

Sweet Potato, Chickpea and Kale Tacos (Vegan)

These versatile Vegan Sweet Potato, Chickpea, and Kale Tacos are packed with all good ingredients for you, are quick, easy, and totally tasty. Topped up with Vegan Parmesan Cheese or drizzled with Vegan Nacho Cheese make an excellent colorful and delicious taco recipe.

Course Appetizer

Cuisine Mexican

Keyword chickpea tacos, kale and sweet potato tacos, sweet potato tacos

Prep Time 15

Cook Time 40

Total Time 55

Servings tacos

Author Julia | The Yummy Bowl

Ingredients

3 medium potatoes (or 5 cups chopped)
2 13.5 oz can chickpea drained
3 teaspoon coconut or olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoon smoked paprika
3 cups kale chopped/chiffonaded
1 pcs red onion sliced
2-3 pcs avocado
6-8 pcs corn tortillas
Vegan parmesan to top up
Fresh or marinated jalapenos for garnish
Spicy salsa topping Optional

Sauce for Kale salad base

4 tablespoon tahini
1 whole lime juice
4 tablespoon boiled water
¼ teaspoon salt
½ black ground pepper
1 clove garlic minced and paste-like

Instructions

In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.
Stir together until everything is evenly incorporated.
Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30-40 minutes, or until potatoes become soft.
Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated. Toss kale in the sauce until evenly coated.

Assembling the tacos.

Spread 1 tablespoon of the Kale salad mix on the taco, few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion. Top up with Vegan Parmesan cheese or Vegan Nacho Cheese or simply salsa. Repeat until all ingredients have been used. Enjoy!

The post Sweet Potato, Chickpea and Kale Tacos (Vegan) appeared first on The Yummy Bowl.

Vegan Meat Tacos

Julia | The Yummy Bowl — Mon, 11 Jan 2021 05:32:28 +0000

These Vegan Meat Tacos are made with whole plant foods, spices, kale, tomatoes and topped with delicious Vegan Cheese Sauce. The taco ‘’meat’’ is nut-free, chewy, high in protein, and a great meat substitute.

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It’s perfect for tacos, burritos, salads, buddha bowls, quesadillas, or nachos. Kid-friendly too!

Not only this taco “meat” is made out of whole plant foods, but it’s also very easy to make! You can make the meat ahead of time and all you’ll need to do is to reheat it whenever you’re ready to serve the tacos and you’re done!

If you have any Vegan Meat leftovers you can also use them to make Taco Bowls or Buddha Bowls.

Why It's Yummy

Vegan taco ‘’meat’’ is made out of whole plant foods
High in protein
Nut-free
A large portion of Vegan taco meat that'll serve a crowd!
Is somewhat similar to actual taco ‘’meat’’
Kid-friendly
Has that perfect ‘’meaty’’ and chewy texture which makes it a great vegan meat substitute

What Is A Vegan Meat Taco Made Of?

The base ingredients for this vegan taco meat are quinoa, lentils, and spices. It is completely nut-free and you can also add in extra protein like black beans.

Vegan Taco Meat Recipe Ingredients

quinoa
lentil brown
nutritional yeast flakes
chili powder
smoked paprika
cumin
oregano
coriander
garlic powder
salt and pepper to taste
salsa

For Vegan Tacos

corn tortillas/hard taco shells
vegan cheese to top up
kale, chiffonade or simply chopped
red onion, chopped
cherry tomatoes
cilantro for garnish
lime juice

How To Make Vegan Meat Tacos?

Don’t let all those multiple steps fool you and discourage you from making this. It is actually not difficult as it first seems.

In short, there are three main steps in making these vegan meat tacos

Cook quinoa
Combine all the ingredients
Assembly the tacos

and ... Enjoy!

Instructions

Cook 1 cup of quinoa and lentils as per package instructions.

When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.

Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos

Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan Nacho Cheese.

Top up with freshly chopped cilantro.

Repeat until all ingredients have been used.

What's your fave taco stuffing?

I hope you enjoy these Vegan Meat Tacos and make them a staple recipe in your kitchen.

Gluten Free Taco and Appetizers

Sweet Potato, Chickpea and Kale Tacos (Vegan)
Sesame Crusted Ahi Tuna Tacos
Mango Habanero Salsa
Easy Pico De Gallo
Vegan Homemade Nacho Cheese
Easy Vegan Parmesan Cheese
Easy Taco Dinner Party Board (with 2 different taco recipes)

Recipe

Vegan Meat Tacos

These Vegan Meat Tacos are made with whole plant foods, spices, kale, tomatoes and topped with delicious Vegan Cheese Sauce. The taco ‘’meat’’ is nut-free, chewy, high in protein, and a great meat substitute.

Course Appetizer

Cuisine Mexican

Keyword Best vegan meat for tacos, vegan meat tacos, Vegan minced meat tacos

Prep Time 10

Cook Time 30

Total Time 40

Servings tacos

Author Julia | The Yummy Bowl

Ingredients

Vegan taco meat

1 cup quinoa uncooked
¾ cup lentil brown uncooked
⅓ nutritional yeast flakes
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon garlic powder
salt and pepper to taste
¾ cup of salsa

For Vegan Tacos

6 - 8 corn tortillas/hard taco shells
vegan cheese to top up
2 cups kale chiffonaded
1-2 red onion chopped
cherry tomatoes halved
a handful of cilantro for garnish
1-2 whole lime juice

Instructions

Prepare the vegan taco meat.

Cook 1 cup of quinoa and lentils as per package instructions.
When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.
Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos.

Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan cheese sauce. Top up with freshly chopped cilantro. Repeat until all ingredients have been used.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Homemade Taco Seasoning Mix

Julia | The Yummy Bowl — Wed, 03 May 2023 01:03:22 +0000

Make your own homemade Taco seasoning mix in just 5 minutes. Properly stored, this taco spice blend will keep fresh for many months ahead and can be used in multiple Mexican-inspired recipes such as tacos, ground meat, chilis, enchiladas, burritos and nachos.

⭐ We like to use this seasoning in taco fillings! Try Shrimp tacos, Vegan tacos, and Street tacos.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Chili powder - you can use a combination of paprika and cayenne pepper or smoked paprika and ground chipotle for a smoky flavor.
Cumin - ground or dried coriander can be used instead. Some people don’t like its strong overpowering flavor, if that is you, you can reduce the amount and substitute with ground or dried coriander or add more of the other spices instead.
Paprika - smoked, or sweet paprika.
Garlic powder - as we want to store this seasoning for longer, use ground garlic and onion powder. However, if you planning to use all of the homemade version at once, you can go for freshly minced garlic and finely chopped brown onion. Saute these on a skillet before mixing with other spices and taco meat, if using.
Salt - kosher salt, sea salt, or Himalayan salt for the best natural flavor.
Black pepper - black pepper will work better than white pepper, but you can experiment with flavored peppers as well.

Instructions

Mix all the taco seasoning ingredients in a bowl and store in an airtight container or mason jar for up to 6 months.

Keep the taco seasoning mix in a cool and dried place.

This recipe makes about 3 tablespoons of taco seasoning which is enough for 1 pound of ground meat.

📋 Homemade diy taco mix over store-bought. Grocery store packets often contain a mix of various spices, are high in sodium, sugar, and unnecessary additives such as colorants and HVP, MSG. While these ingredients give the seasoning its signature flavor and aroma, they are simply unhealthy and have high salt content.

Tips

A good rule of thumb is to add less spicy seasonings such as chili powder and red chili flakes until you get the right balance and flavor. You can always add in more later if you feel comfortable with it.
Make a large batch - you can make a big batch of taco seasoning and store it in an airtight container in your pantry. This will save you time and effort in the future, and you'll always have taco seasoning on hand when you need it.
Add some sweetness - A pinch of sugar or a drizzle of honey can balance out the heat and acidity of the seasoning, making it more well-rounded.

Homemade VS Store Bought Taco Seasoning

Making homemade taco seasoning is a healthier and more affordable option for several reasons:

Ingredients - When making homemade taco seasoning, you have control over the spice level and all the ingredients that go into the mix without adding additives such as anti-caking agents, preservatives, and artificial colors and flavors.
Customization - You can adjust the amounts of spices, heat, and seasonings to create a unique seasoning blend that suits your taste preferences.
Cost-effectiveness - It seems a lot but it is more cost-effective than buying pre-made seasoning packets. Buying the seasonings separately and mixing them at home will add more bang for your buck. When properly stored, this seasoning will last you for many months ahead.
Lower sodium and sugar content - Most store-bought taco seasoning packets contain high amounts of salt and sugar. This will not happen if you have the entire control of the ingredients.
Flavor - Homemade taco seasoning is always fresh, which means your seasoning will have the best aroma, flavor, and vibrant color.

Freezing And Storing Instructions

To Store. Store in an airtight container for up to 6 months.

Serving Suggestions

The seasoning blend adds a depth of flavor and a kick of heat to any dish it is added to. Besides beef tacos, and classical taco meat there are plenty of other dishes that you can spice up with this homemade taco seasoning:

Fajitas
Chili
Roasted Vegetables
Beans
Soups and Stews
Tacos
Tofu
Snack - use it to season for Kale chips, popcorn, nuts and pretzels or snack mixes.
Nachos
Quesadillas
Makes a great dry rub or seasoning for meat and poultry or fish

FAQs

What seasoning is similar to taco seasoning?

Typically in taco seasoning you’ll feel strong flavor of cumin and chili powder or cayenne. You can mix these ingredients together for a very similar result. Or a combination of cumin, paprika, chili powder garlic and onion powder and salt.

What is the purpose of taco seasoning?

The purpose of taco seasoning is to add flavor and depth to ground meat, such as beef or chicken, that is used as a filling for tacos, burritos, and other Mexican-inspired dishes.

How important is cumin in taco seasoning?

It is a main ingredient in many Mexican-inspired dishes. Cumin adds a distinct earthy and warm flavor to any seasoning blend. It complements the other spices such as chili powder, paprika, and garlic powder, to create a well-rounded flavor profile.

What is taco seasoning made of?

Chili powder, cumin, onion powder, garlic powder, oregano, salt, and black pepper.

Easy Mexican-Inspired Recipes

Use this taco seasoning in multiple Mexican recipes. This mix makes one of the best tacos!

For more inspiration check out our collection of recipes for Cinco De Mayo.

Recipe

Homemade Taco Seasoning Mix

Make your own homemade Taco seasoning mix in just 5 minutes. Properly stored, this taco spice blend will keep fresh for many months ahead and can be used in multiple Mexican-inspired recipes such as tacos, ground meat, chili, enchilada, burritos and nachos.

Course Main Course, Sauces & Condiments

Cuisine American, Tex-Mex

Keyword homemade taco seasoning, taco meat seasoning, taco seasoning mix

Prep Time 5

Total Time 5

Servings tablespoons

Calories 19kcal

Author Julia | The Yummy Bowl

Ingredients

1 tablespoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon sea or kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano or ground oregano
⅛ teaspoon red chili flakes

Instructions

Mix all the taco seasoning ingredients in a bowl and store them in an airtight container or mason jar for up to 6 months.
Keep the taco seasoning mix in a cool and dried place.
This seasoning makes about 3 tablespoons of taco seasoning which is enough for 1 pound of ground meat.

Video

Notes

Chili powder - you can use a combination of paprika and cayenne pepper or smoked paprika and ground chipotle for a smoky flavor.
Cumin - ground or dried coriander can be used instead. Some people don’t like its strong overpowering flavor, if that is you, you can reduce the amount and substitute with ground or dried coriander or add more of the other spices instead.
Paprika - smoked, or sweet paprika.
Garlic powder - as we want to store this seasoning for longer, use ground garlic and onion powder. However, if you planning to use all of the homemade version at once, you can go for freshly minced garlic and finely
chopped brown onion. Saute these on a skillet before mixing with other spices and taco meat, if using.
Salt - kosher salt, sea salt, or Himalayan salt for the best natural flavor.
Black pepper - black pepper will work better than white pepper, but you can experiment with flavored peppers as well.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Homemade Taco Seasoning Mix appeared first on The Yummy Bowl.

Bacon, Egg and Cream Cheese Breakfast Sandwich

Julia | The Yummy Bowl — Tue, 14 Sep 2021 08:31:46 +0000

The classic bacon, egg, and cheese sandwich is the easiest and quickest sandwich you can make. Make a restaurant-quality meal with toasted crusty ciabatta bread, crispy bacon, perfectly fried egg, and cream cheese herb spread.

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Ingredients

Ciabatta - Schar is my preferred brand for bacon, egg and cheese or any other breakfast sandwiches. And let me assure you, it tastes like any other ''normal'' ciabatta. You can’t tell the difference if it’s with gluten or not! Substitute with bagels, muffins, biscuits, brioche buns. Just make sure they are labeled gluten-free.
Oil for cooking - if using a nonstick pan you only need a little oil to fry the eggs or use bacon fat instead. For the vegan option, any vegetable oil will work including olive oil, peanut oil, coconut oil.
Bacon - use thick-cut bacon strips or substitute with ham, sausage, deli-style meat, smoked salmon. For a Vegeterain/Vegan option, omit the bacon completely or use a vegan ''sausage'' or ''ham''.
Lettuce - crunchy leaf lettuce such as Romaine or iceberg lettuce are the best for breakfast sandwiches.
Garlic - use a small garlic clove and your common sense. Depending on your location, garlic flavor will vary and may be too strong. If not sure, use half of a garlic clove or ⅛ teaspoon of garlic powder instead.

Instructions

Let's make those bacon, egg and cheese sandwiches in just about 15 minutes!

Prep. Make the cheese spread by combining all ingredients and whisk with a fork until smooth and creamy. Set aside.

In a smaller nonstick pan over medium heat, cook bacon strips until crispy. Remove bacon from the pan and place it on a plate lined with paper towels to drain the excess oil. Set aside.

For the eggs use the same pan with bacon fat or if you prefer, clean the surface with a paper towel and melt butter or heat oil in the pan.

Crack egg into pan one at a time. Season with salt and pepper.

I prefer over-hard eggs, and for this, you’ll need to cook eggs for 3 minutes, or until white is completely set.

Flip with a slotted metal spatula and cook for 3-4 minutes more. See the recipe card notes for all other methods on how to fry an egg.

Optional step: Toast the mini ciabatta rolls last, either on a dry pan or oven.

For the oven, brush the ciabatta cut side up with olive oil and pop into the oven for few minutes until crispy golden brown. Don’t leave the bread unattended, it will burn fast.

Assemble the breakfast sandwiches by adding one thick layer of cream cheese spread on both ciabatta buns.

Add more seasoning on top if necessary.

Fill with chopped lettuce, fried egg, tomato slice, bacon.

Enjoy warm!

Tips

How to cook perfect eggs for a breakfast sandwich:

Sunny side up: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is completely set.

Over easy: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 30 seconds more.

Over-medium: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 1-2 minutes or until yolk is almost set.

Over-hard: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 2-4 minutes or until yolk is completely set.

Serve the fried eggs with ciabatta sandwiches, wraps, toasts, croissants, with beans, with green salad and so much more.

Freezing and storing instructions

Sorry to say this, but ready-made bacon, egg, and cheese sandwiches don’t freeze well!

Option 1: However, if you assemble the ciabatta sandwiches without adding the cream cheese spread or toasting the bread you can freeze them for a few months tightly sealed in a plastic bag or food container.

When ready to use, thaw in the fridge until soft, pop in the oven until warmed, and until ciabatta becomes crispy and golden brown. Add a cream cheese spread layer and enjoy warm.

Option 2: If you have already assembled the ciabatta sandwiches then store them in the fridge (tightly sealed) for 2 days, but best consumed on the first day as the bread may become soggy from the cheese and the fillings. Basically, the longer you store these, the more your breakfast sandwich flavor will change.

Make ahead

You can definitely make these bacon, egg and cheese sandwiches ahead of time. Fry the bacon and eggs a day or two prior and warm up in the microwave or oven when ready to assemble the sandwiches. Proceed as per the recipe instructions.

Easy Breakfast Recipes

More Chicken Recipes

Recipe

Bacon, Egg and Cream Cheese Breakfast Sandwich

The classic bacon, egg, and cheese sandwich is the easiest and quickest sandwich you can make. Make a restaurant-quality meal with toasted crusty ciabatta bread, crispy bacon, fried egg, and cream cheese herb spread.

Course Breakfast

Cuisine American

Keyword bacon egg and cheese sandwich, breakfast sandwich, ciabatta sandwiches

Prep Time 10

Cook Time 5

Total Time 15

Servings sandwiches

Calories 470kcal

Author Julia | The Yummy Bowl

Ingredients

2 large and thin slices of tomato
4 strips Bacon thick-cut
2 Eggs
2 leaves crunchy Lettuce
2 mini ciabatta rolls gluten-free
Oil or butter for cooking

Cream cheese spread

4 tablespoon cream cheese softened
1 teaspoon Italian dried herb mix
1 small garlic clove minced
Salt to taste
Pepper to taste
⅛ teaspoon of freshly squeezed lemon juice optional

Instructions

Make the cheese spread by combining all ingredients and whisk with a fork until smooth and creamy. Set aside.
In a medium nonstick pan over medium heat, cook bacon strips until crispy. Remove bacon from the pan and place it on a plate lined with paper towels to drain the excess oil. Set aside.
For the eggs use the same pan with bacon fat or if you prefer, clean the surface with a paper towel and melt butter or heat oil in the pan. Crack egg into pan one at a time. Season with salt and pepper. I prefer over-hard eggs, for this, you’ll need to cook eggs for 3 minutes, or until white is completely set. Flip with a slotted metal spatula and cook for 3-4 minutes more. See the recipe card notes for other types of cooked eggs.
Toast the mini ciabatta last, either on a dry pan or oven. For oven, brush the ciabatta cut side up with olive oil and pop into the oven for few minutes until crispy golden brown. Don’t leave the bread unattended, it will burn fast.
Assemble the breakfast sandwiches by adding one thick layer of cream cheese spread on both ciabatta buns.
Add more seasoning on top if necessary.
Add few leaves of lettuce, fried egg, tomato slice, bacon.
Enjoy warm!

Video

Notes

How to cook perfect eggs:

Nutrition

Calories: 470kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Bacon, Egg and Cream Cheese Breakfast Sandwich appeared first on The Yummy Bowl.

How To Make Crostini With Strawberry Salsa

Julia | The Yummy Bowl — Fri, 30 Apr 2021 14:03:08 +0000

Learn how to make Crostini with Strawberry Salsa and cream Cheese in two easy steps. Drizzle with sweet and tangy Balsamic Glaze and serve with glass of bubbly on the side.

We have a great collection of tasty sandwiches, low carb wraps, quesadillas and many more. You can find it here.

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Have Leftover Strawberries? Make These

What Is A Crostini

Crostinis are bite-size toasted bread sandwiches. The difference between bruschetta and crostini is usually their size - crostinis are made from smaller baguette-type bread and are basically mini-sized versions of bruschetta.

Bruschettas are usually made from a larger sourdough-crusty bread, also brushed with oil and toasted until golden crisp.

Crostini Recipe With Strawberries

10 or more slices of gluten-free baguette (french bread) or gluten-free ciabatta cut in half
1 cup or more homemade Strawberry Salsa
8 oz cream cheese
Homemade sweet Balsamic Glaze to taste
Basil, cilantro, or mint leaves to top the crostinis
Salt & pepper to taste

Instructions

Bruschetta is one of my favorite appetizers to serve at parties, and I've tried several different recipes, and this one is one of my favorites and a favorite amongst our friends!

It is best served warm, with fresh herbs like basil on top.

Here’s how to make it at home, very easy!

Toast the bread in two ways:

Grill or grill pan: Brush lightly with oil and grill until golden brown and toasted. Be careful and keep an eye on them as they can easily burn.

Oven: Set oven to broil setting. On an ungreased cookie sheet, place bread slices. Lightly brush each bread with vegetable oil or melted butter. Broil for 1-2 minutes until light golden brown and crusty.

To assemble Crostini spread cream cheese onto each baguette slice. Top each one with a couple of teaspoons of Strawberry salsa, season with salt & pepper, and drizzle with balsamic glaze.

Serve and enjoy!

Tips

Cream cheese - another delicious alternative would be either ricotta or cream cheese mixed with some extra flavor like garlic oil or similar. For a sweeter crostini taste use Mascarpone & you can also sprinkle some brown sugar on top or honey instead of balsamic vinegar.
Or add goat cheese slices instead of cream cheese - delicious!
Instead of Balsamic glaze, you can also add a little drizzle of Strawberry Vinaigrette or simply honey.

Crostini Topping Ideas

Don’t be limited with flavors and use your imagination (and basically what’s in your fridge) for different crostini topping ideas. It’s simply a mini sandwich and you can add anything here, no one said that it should be Italian produce only 🙂

Crostini ideas

Seafood - smoked salmon, dill, and sliced lemon on top of cream cheese spread. Shrimp cocktail or grilled shrimp on top of guacamole or simply avocado spread.
Mediterranean - tomato, onion, and basil diced finely, seasoned with salt, and pepper, and mixed with olive oil. Over cream cheese spread or without.
Classic Italian flavors - sundried tomatoes with mozzarella slices and fresh basil; cherry or plum tomatoes with olives or olive tapenade. Tip: Sprinkle with a tiny amount of crushed chili flakes on top.
Top with any type of cured ham and meats.
Roasted garlic spread with a little sprig of thyme on top. Easy and delicious.
Try different types of pestos as a spread. Sprinkle with parmesan cheese on top and cracked black pepper.
Simple and quick - add some Strawberry Butter on top, and garnish with herbs and fresh strawberries.
Mango Habanero Salsa or Fresh Tomato Salsa.

Easy Appetizer Recipes

Recipe

How To Make Crostini With Strawberry Salsa

Learn how to make Crostini with Strawberry Salsa and Cream Cheese in two easy steps. Drizzle with sweet and tangy Balsamic Glaze and serve with a glass of bubbly on the side.

Course Appetizer

Cuisine Italian, Mediterranean

Keyword crostini with strawberry, how to make crostini, strawberry bruschetta

Prep Time 10

Cook Time 5

Total Time 15

Servings crostinis

Author Julia | The Yummy Bowl

Ingredients

10 or more slices of gluten-free baguette french bread or gluten-free ciabatta cut in half
1 cup or more homemade Strawberry Salsa
8 oz cream cheese
Homemade sweet Balsamic glaze to taste
Basil cilantro, or mint leaves to top the crostinis
Salt & pepper to taste

Instructions

Toast the bread - Two ways:
Grill or grill pan: Brush lightly with oil and grill until golden brown and toasted. Be careful and keep an eye on them as they can easily burn.
Oven: Set oven to broil setting. On an ungreased cookie sheet, place bread slices. Lightly brush each bread with vegetable oil or melted butter. Broil for 1-2 minutes until light golden brown and crusty.
To assemble Crostini spread cream cheese onto each baguette slice. Top each one with a couple of teaspoons of Strawberry salsa, season with salt & pepper, and drizzle with balsamic vinegar.
Serve and enjoy!

Notes

For this recipe, you'll also need my Strawberry Salsa & Balsamic Glaze

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Strawberry Recipes

Strawberry Chicken Salad
30 Minutes
How To Make A Strawberry Mousse
10 Minutes
Strawberry Spinach Salad
25 Minutes
Homemade Mixed Berry Dessert Sauce for pancakes!
15 Minutes

The post How To Make Crostini With Strawberry Salsa appeared first on The Yummy Bowl.

Chicken Wrap (Crispy!)

Julia | The Yummy Bowl — Tue, 04 May 2021 02:19:00 +0000

Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, pan fried breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.

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Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

This recipe was fast, delicious, and healthy!! We swapped out the Ranch for a Buffalo wing sauce for a kick ! Definitely a new favorite in our Home. Brandy, Pinterest

Ingredients

Tortillas - either homemade, corn tortillas or flour tortilla.
Panko bread crumbs - for that perfect crispy exterior.
Red onion - a sweeter white salad onion can work, but it won't provide the zing that red onion does.
Lettuce - crispy Romaine, Iceberg lettuce, or other leafy greens.
Bacon - cooked to your liking!
Chicken - chicken breasts or chicken tenders. Precooked chicken, rotisserie chicken, or leftover chicken dinner will work too.
Creamy dressing - similar to my avocado crema.
Fresh herbs - if you're not a fan of parsley, ditch it entirely and use green onions, chives, or cilantro instead.
Cheese - shredded Cheddar Cheese, Mozzarella, Provolone, and Monterey Jack.

How To Make A Chicken Wrap

STEP 1: Mashing avocados until smooth with a few chunks left.

Drizzle lime or lemon juice to prevent browning.

Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.

Or use guacamole instead.

STEP 2: Line up 3 bowls: flour, beaten egg, and Panko breadcrumbs mixed with paprika, salt, and black pepper.

STEP 3: Slice chicken breasts lengthwise and lay them on a flat surface like a wooden cutting board.

Cover with plastic wrap and pound on both sides.

STEP 4: Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating, especially at the last stage.

STEP 5: Heat a medium to large skillet over high heat.

Cook bacon to your preferred crispiness. Set aside.

STEP 6: In the same skillet with bacon fat, use kitchen tongs to carefully place the breaded chicken.

Add more cooking oil if necessary.

Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center.

Set aside on a plate with a paper towel.

STEP 7: Spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.

Layer with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices, leaving a couple of inches free around the edges.

You only need a small amount of filling, usually less than you think.

Fold in the sides almost until the middle, leaving a couple of inches free with the filling peeking through.

Holding the sides folded, bring up the bottom flap over the filling and roll tightly to secure the wrap, aiming for a tightly rolled-up presentation.

STEP 8: Transfer the chicken wraps to a dry skillet or grill pan over medium heat.

Warm them until they become golden brown.

I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.

SERVE! Remove from the pan, cut in half, and drizzle the wraps with lemon juice.

Add sour cream, garnish with fresh herbs, and serve while warm.

Serve with zucchini chips, french fries, or coleslaw.

Tips

When rolling the wraps, avoid using too much avocado crema to prevent a soggy wrap that may fall apart during rolling.
Low carb option -
Use large iceberg or romaine lettuce leaves instead of tortillas and stuff with wrap ingredients. Like this idea? Check out my Low Carb Lettuce Wraps With Chicken.
Other sauces - try Honey Mustard Sauce, Sweet Chili Mayo, Homemade Buffalo Sauce, or BBQ sauce.

Storing Leftovers

It is best to keep the ingredients separately as the tortillas will become soggy quickly. Store the wraps for up to 2 days in the fridge, in foil or tightly wrapped in cling film.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter. Let's connect via Facebook, Instagram & Pinterest!

Recipe

Crispy Chicken Wrap Recipe

Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.

Course lunch, Main Course

Cuisine international

Keyword chicken in breadcrumbs wrap, chicken wrap, crispy chicken wrap

Prep Time 10

Cook Time 7

Total Time 17

Servings small servings

Calories 682kcal

Author Julia | The Yummy Bowl

Ingredients

Crispy Chicken Layer

1 medium chicken breast butterflied, room temperature
½ cup flour GF or regular
¾ cup panko breadcrumbs GF if needed
1 teaspoon smoked paprika
1 medium egg beaten
4 strips bacon thick cut is preferred
2 tablespoon olive oil for cooking

For The Wraps

2 burrito size tortillas flour or corn
2 medium tomatoes sliced
½ red onion sliced, or white onion
2-3 leaves Romaine lettuce or other leafy green lettuce
2-4 slices Cheddar cheese shredded, or Monterey, Provolone
⅔ cups mozzarella cheese shredded

Avocado Spread

2 medium avocado mashed
1 teaspoon garlic powder
1 tablespoon fresh parsley or sub cilantro, finely chopped
1 tablespoon freshly squeezed lime or lemon juice
1 pinch fine sea salt or kosher salt or to taste
1 tablespoon sour cream or Greek yogurt
¼ teaspoon black pepper

Instructions

Mashing avocados until smooth with a few chunks left. Drizzle lime or lemon juice to prevent browning.
Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.
Line up 3 bowls: flour, beaten egg, and Panko breadcrumbs mixed with paprika, salt, and black pepper.
Slice chicken breasts lengthwise and lay them on a flat surface like a wooden cutting board. Cover with plastic wrap and pound on both sides.
Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating, especially at the last stage.
Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside.
In the same skillet with bacon fat, use kitchen tongs to carefully place the breaded chicken. Add more cooking oil if necessary.
Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.
Spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.
Layer with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices, leaving a couple of inches free around the edges.
Fold in the sides almost until the middle, leaving a couple of inches free with the filling peeking through.
Holding the sides folded, bring up the bottom flap over the filling and roll tightly to secure the wrap, aiming for a tightly rolled-up presentation.
Transfer the chicken wraps to a dry skillet or grill pan over medium heat. Warm them until they become golden brown. I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.
Remove from the pan, cut in half, and drizzle the wraps with lemon juice.
Add sour cream, garnish with fresh herbs, and serve while warm.

Video

Notes

Chicken - choose between medium chicken breasts or chicken tenders. For a quick lunch, use any leftover cooked or rotisserie chicken instead.
Flour - any major all-purpose gluten-free blend is suitable such as Bob's Red Mill or King Arthur Measure to Measure.
Make it Low Carb and Healthy! Skip the tortillas and throw all the filling ingredients in a bowl over some crunchy lettuce and make a crispy chicken salad.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More sandwich and Wrap Recipes

The post Chicken Wrap (Crispy!) appeared first on The Yummy Bowl.

Baked Tacos With Chicken

Julia | The Yummy Bowl — Tue, 30 Jan 2024 21:45:33 +0000

These baked tacos are hearty, filling, and so delicious. Just a few ingredients and about 15 minutes to make this amazing Taco dinner.

My favorite addition to Tuesday Taco Night. These easy chicken tacos can be made quickly and well in advance!

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More taco recipes? Try Shrimp Tacos and Steak Fajita Tacos or Baked Cauliflower Tacos.

Why It's Yummy

Made with gluten-free tortillas or use corn tortillas instead.
Tacos With Cream Cheese are quick - ready in 15 minutes.
Creamy chicken tacos - the easiest way to use chicken in tacos, as you can buy already made rotisserie chicken from the store or make your own delicious crockpot chicken tacos version (see tips below).
Kid-friendly - omit cayenne spice, chilis from the filling to make it more kid-friendly.

How To Make Baked Tacos

Heat a medium pan with a little drizzle of vegetable oil.

Prep Tortillas. ''Warm-up'' the tortillas (either regular, gluten-free or corn tortillas) until just lightly browned, one at a time, and set aside.

I like to use nonstick skillet for this.

Preheat oven to 425 degrees.

Mix the filling. In a saucepan over low heat, place cream cheese, cayenne spice, shredded chicken, minced garlic (or use 1 teaspoon garlic powder instead), green onion, and cheese.

Or instead of spices, you can use this homemade taco seasoning mix.

Stir until cream cheese is softened and all the ingredients are combined (2 minutes).

Assemble the tacos. Take one tortilla at a time, fold it gently in your hands and fill each tortilla with the chicken mixture (a little bit over half).

Transfer to a baking dish close to each other so none of them will fall over.

Bake. Transfer to oven and bake for about 6-8 minutes or until cheese is melted and tortillas start to brown even more.

Serve! Garnish with fresh jalapenos, sweet corn (or mix it in the cream cheese chicken filling), sour cream, and toasty tortilla chips!

For more easy recipes check out these chicken tinga tacos and chicken taquitos.

How To Make Shredded Chicken

Shredded chicken: You can easily make shredded chicken in the slow cooker, instant pot, oven, stovetop, and air fryer.

Shredded Chicken In Crock Pot

Coat chicken breasts with olive oil and preferred seasonings, ensuring even coverage.
Place them in a slow cooker, covering with water or chicken broth, and cook on low for 4-5 hours until easily shredded with a fork. Once done, remove from the crockpot and shred the chicken.

Shredded Chicken In Instant Pot

You'll find the best instructions based on the weight and size of the chicken here.

Shredded Chicken In Air Fryer

Preheat the air fryer or Ninja Foodi to 370°F. Coat chicken breasts with olive oil and seasonings, placing them in the air fryer basket.
Cook for 10 minutes, flip, and continue air frying for 6-8 minutes or until the chicken reaches 160°F. Remove, cover with foil or a lid, and let rest for 5 minutes until the internal temperature reaches 165°F. Shred the chicken.

Shredded Chicken On The Stovetop

Place chicken in a deep pot, covering it with water and adding salt, black pepper, or preferred seasonings.
Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 10 minutes. Check for doneness with a kitchen thermometer (165°F). Shred the chicken.

Oven Shredded Chicken

Preheat the oven to 400°F. Coat chicken breasts with olive oil and seasonings.
Place in a lightly greased baking dish and bake for 20-25 minutes or until a thermometer inserted into the thickest part registers 165°F.
After resting for 5 minutes, shred the chicken with two forks, dice it into cubes, or use a stand mixer for the fastest method.

Note that skinless, boneless chicken cooks quicker than chicken with bones, which may require an additional 5-10 minutes for thorough cooking.

Tips

For a more mild taste, omit the cayenne pepper. I just like my tacos hot!
Serve these creamy chicken tacos with freshly made guacamole on the side, pico de gallo, salad, jalapenos, and lime.
Cheddar cheese – Use sharp cheddar or a mix of grated cheddar and mozzarella. (Monterey jack cheese will also work great here).

Adjust the amount of garlic based on its strength and size; if unsure, add an extra clove.

I used two medium cloves in this recipe, but feel free to use garlic powder as an optional alternative (about 1-½ tsp) for consistency.

Storing and Freezing Instructions

To store. Refrigerate for up to 3 days. To prevent soggy taco shells, store the filling in an airtight container or a tightly covered bowl with plastic wrap.
To reheat the filling, add cooking oil to a nonstick skillet over medium-low heat. Add the filling and cook until it's piping hot. Or use microwave.

Recipe

Baked Chicken Tacos

These cozy baked tacos with chicken are hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of a little bit of/ cooking time make up this amazing dinner.

Course lunch, Main Course

Cuisine American, Mexican

Keyword creamy chicken tacos, Shredded chicken tacos

Prep Time 7

Cook Time 8

Total Time 15

Servings tacos

Calories 273kcal

Author Julia | The Yummy Bowl

Ingredients

8-10 gluten free tortillas taco size or corn tortillas
8 oz cream cheese
1 teaspoon ground cayenne pepper
2 cloves garlic minced
2 cups cooked chicken shredded
2 tablespoon green onion or chives thinly sliced
salt and pepper to taste
1 cup cheddar cheese more for garnish, shredded
1 tablespoon vegetable oil
Fresh jalapenos (1-2 jalapenos thinly sliced) and sweet corn (1-2 tablespoons) for garnish
½ cup sweet corn canned or thawed frozen, for garnish or mix in the filling

Instructions

Heat up a medium pan with a little drizzle of vegetable oil. Fry tortillas until just lightly browned, one at a time, and set aside.
Preheat oven to 425 degrees.
In a small or medium saucepan over low heat, place cream cheese, shredded chicken, garlic, green onion, and cheese. Stir until cream cheese is softened and all the ingredients combined (2 minutes).
Assemble the tacos. Take one tortilla at a time, fold it gently in your hands and fill each tortilla with the chicken cream cheese mixture (a little bit over half) and transfer to a baking dish close to each other so none of them will fall over.
Transfer to oven and bake for about 6-8 minutes or until cheese is melted and tortillas starting to brown even more.
Garnish with fresh jalapenos, sweet corn, more grated cheese, and serve while warm!

Video

Notes

For a more mild taste, omit the cayenne pepper. I just like my tacos hot!

You can also stir in the sweet corn into the creamy chicken filling (for this use about 2-3 tablespoons of canned sweet corn).

Nutrition

Common Reader's Questions

How to freeze shredded chicken?

Cook the chicken, shred it, and let cool completely. Transfer to small ziplock bags or freezer-friendly containers. Freeze for up to 3-4 months.

How long does shredded chicken last in the fridge?

Properly sealed and stored your shredded chicken should last for 3-4 days in the fridge.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Dinner Ideas With Shredded Chicken

Chicken Alfredo Pasta Bake - I used diced chicken here but shredded is fine too
Million Dollar Chicken Casserole - and same here
Crock Pot Chicken Chili With Cream Cheese - delicious shredded chicken Chili
Healthy Buffalo Chicken Dip - spicy and dense shredded chicken dip
Chicken Enchilada Stuffed Peppers - juicy shredded chicken and rice with enchilada sauce in stuffed peppers

The post Baked Tacos With Chicken appeared first on The Yummy Bowl.

Homemade Crunchwrap Supreme

Julia | The Yummy Bowl — Mon, 15 Feb 2021 10:06:33 +0000

Homemade Crunchwrap Supreme - Make the all-time favorite Taco Bell copycat Crunchwrap Supreme recipe! Freshly homemade, healthier, and bulkier than the original! Guarantee to satisfy even picky eaters!

I know you’ve been loving the Chicken Crunchwrap Supreme recipe so far, which was different from the original Taco Bell Crunchwrap Supreme, which is made with beef.

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Looking for a lighter tortilla version? Try these crispy grilled Vegetarian Tostadas instead.

Ingredients

Cheesy - the more cheese the better! I love my crunch wraps or any wraps with lots of cheese and the best is to use two types of cheeses either varieties of Cheddar or Monterey cheese. You can also use grated mozzarella which melts fantastic!
Lettuce - Romaine lettuce or any other leafy green of your choice will work here, it’s all about adding some healthy veggies, and crunchy filling to your crunchwrap.
Ground beef - beef cooked in taco seasonings and the sauce really adds that extra flavor to the beef!
Tomatoes - what is a crunchwrap without tomatoes? Use a mix of finely diced tomatoes and bell peppers.
Sour cream - adds lightness and creaminess to balance off the spicy flavors from the taco mix.
Avocados - make your own quick and easy guacamole by mixing up avocados with ½ teaspoon of garlic powder, a pinch of salt and 1 tablespoon of lemon juice. Or try my 3-ingredient guac.
Onion - use sweet onions to add a little bit of sweetness or for a more zingy feel use red onions. So good in combination with cooked ground beef!

Instructions

The whole process is very simple. First what you need to do is prepare the ingredients and cook the beef. Once the meat is made, the rest is really just assembling.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.

Drain excess fat, and set aside.

How To Fold A Crunchwrap. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.

Related: Chicken fajita pasta

Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.

Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.

Then, once you’ve layered all the ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold the edges over that.

Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat.

Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!

These Homemade Crunchwrap Supreme are best served immediately when ready but feel free to refrigerate them for 1-2 days and reheat on the pan when ready to serve.

Like it hot? Drizzle my homemade Buffalo sauce on top!

And we love these Homemade Gluten-Free Tater Tots served on the side.

Easy Beef Dinner Recipes

Recipe

Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme - Make the all-time favorite Taco bell copycat Crunchwrap Supreme recipe! Freshly homemade, healthier, and bulkier than the original! Guarantee to satisfy even picky eaters!

Course Main Course

Cuisine American, Mexican

Keyword crunchwrap, ground beef, guacamole, mexican food, wraps

Prep Time 10

Cook Time 5

Total Time 15

Servings crunchwraps

Calories 350kcal

Author Julia | The Yummy Bowl

Ingredients

½ lb ground lean beef
¼ cup sweet white onion diced
2 tablespoon taco sauce
2 teaspoon taco spice mix
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 cup shredded lettuce
1 tomato diced
2 avocado mashed
1 cup cheese mix shredded (I used 2 types of cheddar)
2-3 tablespoon Sour cream
2 tostada shells
2 burrito size tortillas (12 inches corn or regular tortillas)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat, set aside.
Crunchwrap Assembly. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that.
Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!

Video

Notes

These Homemade Crunchwrap Supreme are best served immediately when ready but feel free to refrigerate them for 1-2 days and reheat on the pan when ready to serve.

Wraps are huge - easily can feed 4 persons

Nutrition

Calories: 350kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Homemade Crunchwrap Supreme appeared first on The Yummy Bowl.

Easy Steak Fajita Tacos

Julia | The Yummy Bowl — Sun, 09 Jan 2022 17:48:47 +0000

Celebrate Taco Tuesday with these super easy Steak Fajita Tacos that just melt in your mouth. Choose your favorite toppings, top with a generous dollop of sour cream, and serve with a bowl of Lime Cilantro Rice and Pico De Gallo on the side.

This dish is not only about the meat, the toppings that make this dish extra delicious, and shall we say fancy?

Making steak fajitas is easier than you think and you'll have a tasty dinner that even kids will eat!

Tip: For kids, add shredded cheese or homemade vegan cheese sauce in already wrapped fajitas.

They will appreciate it and the plates will be finished in no time!

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Why It's Yummy

Simple ingredients, with a fajita seasoning and marinade that is even easier! And the best part, it uses spices you most probably already have in your kitchen.
An easy weeknight dinner recipe served with Lime Cilantro Rice, Cajun Corn On The Cob, or 3 Ingredient Guacamole and Pico De Gallo will make this a fulfilling wholesome meal.
This is not a 100% authentic fajita recipe but you'll love how tasty yet simple my version is!
If you are like me and love making weekly taco nights a family tradition you must try these tacos next: 5 Minute Tuna Tacos, Chicken Tacos, Sweet Potato Tacos or try this Taco Board.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Steak - What kind of beef to choose for fajita tacos? For healthy choices always choose lean meat. And generally, for fajitas, skirt steak, flank steak, or sirloin are all great options here. For easy handling and cutting thin strips, flank steak is perfect. For larger and wider strips choose sirloin steak, however, you'll need to trim the fat off and the cooking time will need to be adjusted (depending on the thickness of the steak). By the way, skirt steak is traditionally used to make authentic Mexican fajitas.
This recipe works equally well with chicken as well. For a vegetarian option, substitute meat with Portobello mushrooms or even tofu.
Fajita Taco Marinade - you can use your favorite spices or a store-bought fajita mix here (this can be found in the aisle with tortillas). The steak fajita tacos are delicious on their own, marinated and with just a pinch of salt and black pepper!
Fajita Veggies - I prefer using a tricolor choice of peppers (red, yellow, and green bell peppers) here but if you have just one or two colors is fine, or if you have a couple of spicy peppers throw them in as well. When adding these, make sure to remove the seeds first. I also adding green Poblano Peppers here, they are usually mild (or milder than red poblano peppers) and hold up their shape while cooking.
Onion - I love to use brown/yellow onion and cut it into ½-inch thick slices or even wider. You can use red onion instead but don't overcook it as it will lose its color quickly as it is more used raw as a topping or in salads.
Spices and flavors - To make it very easy, I used the most basic staple flavors of Mexican cooking such as cumin, chili or cayenne pepper, onion & garlic (I like to use fresh but totally get it if you need to use garlic and onion powder instead!). What I also love to add occasionally is smoked paprika to enhance the smoky and peppery flavor that compliments the veggies greatly. For an easier and quicker solution use any popular store-brand Fajita, Burrito or Taco seasoning mix (Old El Paso is a great choice).

Steak Cooking Temperatures

Here’s my chart for the cooking temperatures. I recommend having a kitchen thermometer on hand as everyone’s stovetops are different.

- Medium rare: 145 Fahrenheit (soft and pink center)
- Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
- Well Done: 170 Fahrenheit (chewy, firm, and no pink center)

These temperatures more apply when cooking the whole steak and then slicing into thin strips.

Instructions

In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade.

In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.

In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add cooking oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.

Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.

Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.

Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.

Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.

Tips

You don’t necessarily need to marinate the steak for many hours. If fresh and handled properly 1-2 hours is more than enough or just 30 minutes will be great.
Cut the steak against the grain because this creates very short fibers and means that it's going to be tender.
Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
This recipe also makes excellent chicken fajitas or chicken fajita tacos recipe! Use boneless skinless chicken breast or thighs, cut into strips, marinate, and cook the same way. The chicken strips will cook quickly and usually, about 2-3 minutes per side is enough (over medium-high heat) time without overcooking it. Thin strips will cook even faster, so it all depends on the thickness and the stovetop. Chicken is done once its internal temperature has reached 165 degrees Fahrenheit. A good Kitchen Thermometer is a must.
Fish fajita tacos - make this fajita taco recipe with seafood! Shrimp tacos are another favorite of mine. I like to use large shrimp sizes here, anything from U-15 down to U-8. For Tacos is best to purchase already deveined and tails removed shrimps (easier handling and eating). If you love seafood like me, be sure to try these delicious dinner recipes next: Shrimp Scampi, Air Fryer Tuna Steak, Pan Seared Ahi Tuna Tacos With Mango Salsa.
I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Another option is to reserve half of the marinade, reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until the liquid is reduced a bit. It just makes things a little bit juicier and softer.

Serving Suggestions

Serve in gluten-free (if applicable) tortilla, corn wraps, or hard taco shells, with plenty of toppings such as shredded cheese, fresh or pickled jalapenos, fresh tomato salsa, avocado slices or guacamole, sour cream, and tortilla chips.

Want to make it a full meal? Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita or serve Spicy Watermelon Basil Margaritas (Frozen) for dessert!

Freezing And Storing Instructions

Store any leftovers in an airtight container in the fridge for 2-3 days.
The marinade can be made a week in advance and stored the same way separately from anything.
Once cooked, the steak fajita mix can be frozen but I don't recommend it. The steak will not have the right texture and flavor once thawed from frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.

Easy Mexican Dishes

FAQs

How do I get my fajita meat tender?

Marinating the steak in spices and citrus juice will help to tenderize the meat well. Also always cut your steak into slices against the grain and not don't overcook it.

What makes a fajita a fajita?

Fajitas mean a specific cut of beef, that is marinated, usually grilled, and served hot in a pan. The meat is cut against the grain into thin slices and served with cooked vegetables, condiments, and tortillas on the side.

Are fajitas the same as tacos? (Fajita vs taco)

Fajitas traditionally refer to a certain type of meat (skirt steak) that is marinated in spices, grilled, and then served hot and sizzling in a frying pan. Condiments and small tortillas are served on the side for each individual to assemble the wraps on their own. The word fajitas actually translate as ''little skirts''. Tacos, on the other hand, are small usually corn tortillas (soft or hard-shells) that are served in an open-faced or folded manner with meat/seafood poultry, veggies, cheese, sour cream, guacamole, lime juice, and cilantro.

Recipe

Easy Steak Fajita Tacos

Celebrate Taco Tuesday with these super easy steak fajita tacos that just melt in your mouth. Choose your favorite toppings, top with a generous dollop of sour cream, and serve with a bowl of Lime Cilantro Rice and Pico De Gallo on the side.

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword fajita tacos, steak fajita tacos, steak fajitas

Prep Time 15

Cook Time 15

Marinating the steak 1

Total Time 1 30

Servings servings

Calories 767kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound skirt flank, sirloin, or hanger steak sliced into ½ inch strips
3 red bell peppers medium-sized, cut into ½ inch thick strips
1 medium brown onion cut into ½ inch thick strips

Steak Fajita Seasonings/Marinade

4 tablespoon cooking oil i use canola or avocado oil (higher smoke point)
1 ½ tablespoon lime juice freshly squeezed for best flavor
1 teaspoon ground cumin
½ teaspoon cayenne pepper or chili powder
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 cloves garlic minced
4 gluten-free if using flour tortillas, corn tortillas or hard taco shells
1 bunch of fresh cilantro or parsley for garnish
½-1 cup sour cream or creme Fraiche thick yogurt for garnish

Instructions

In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade. In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.
In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add olive oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.
Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.
Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne and freshly cracked black pepper, avocados, shredded cheese.

Notes

Steak - What kind of beef to choose for fajita? For healthy choices always choose lean meat. Generally of fajitas, skirt steak, flank steak, or sirloin are all great options here. For easy handling and cutting thin strips, flank steak is perfect. For larger and wider strips choose sirloin steak, however, you'll need to trim the fat off and the cooking time will need to be adjusted (depends on the thickness of the steak).
Regardlessly, what piece of steak you'll choose I recommend cooking it medium rare. Here’s my chart for beef cooking temperatures:
I recommend having a kitchen thermometer on hand as everyone’s stovetops are different. Medium rare: 145 Fahrenheit (soft and pink center)
Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
Well Done: 170 Fahrenheit (chewy, firm, and no pink center)
Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Or another option is to reserve half of the marinade and reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until liquid is reduced a bit. It just makes things juicier and softer.
Freezing, storing, reheating instructions - Store any leftovers in an airtight container in the fridge for 2-3 days. The marinade can be made a week in advance and stored the same way separately from anything. Once cooked, the steak fajita mix can be frozen but not recommended. The steak will not have the right texture and flavor once frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.

Nutrition

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