#Kitchen #Recipe and #HealthyFood: 2022 at 06:30PM The Recipe Critic

2022 at 06:30PM The Recipe Critic लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

रविवार, 23 जनवरी 2022

BBQ Chicken Salad with BBQ Cilantro Lime Dressing

This BBQ chicken salad is healthy and packed to the brim with flavor! It has everything you want in a salad like veggies, shredded chicken, and crispy tortilla chips. Topped with the most delicious dressing, this salad is the best of the best!

If you love flavorful salads like this one, then you have got to try this antipasto salad, this beef taco salad, and this spaghetti salad. They are so good that they could even be the main course too!

BBQ Chicken Salad

I love a good salad that is so packed with ingredients that I can barely stir in the dressing without making it spill! This BBQ chicken salad is quick and easy to make and filled with so many veggies that it’s perfect as a side or even your main dish. When you mix the BBQ sauce with your chicken, it brings a deep taste to the salad. I love that mixed in with the fresh vegetables.

I see this salad all the time on restaurant menus, and now that I’ve come up with this recipe, you can have it in the comfort of your own home! It’s hearty and when you have leftovers, this even tastes good the next day. I always like to make extra so that I can have it for lunch for a day or two after. It’s loaded with so many delicious toppings that it’s a salad I never get sick of! The fresh tortilla strips on top give it the perfect crunch and make this salad a home run!

Ingredients in BBQ Chicken Salad

I love that this salad has so many things in it that I feel nice and full for a long time after eating it. Plus, I usually have all of these ingredients at home to make this anytime I want! See the recipe card at the bottom of the post for exact measurements.

Salad Ingredients

Chicken: Cooked and shredded chicken is what I used but you could also grills up chicken and slice it up instead.
BBQ sauce: You can use homemade or storebought (I highly recommend Sweet Baby Ray’s)
Romaine hearts: Chop these up. They will be the base of your salad.
Vegetable toppings: Red onion, fresh cilantro, corn, black beans (rinsed and drained), tomatoes
Cheese: I like to use this sharp cheddar cheese and Monteray Jack cheese and cut it up into cubes or shred it.
Tortilla strips: These add in the best texture and crunch to this BBQ chicken salad!

Salad Dressing

Mayonnaise: This is the base of the dressing.
Buttermilk: You can use store-bought or homemade buttermilk. Whichever is easiest!
Fresh cilantro: Chop the cilantro up into fine pieces.
Lime juice: You can use this from a lime or from a bottle. If it’s fresh it will bring a brighter taste.
White vinegar: This adds to the flavor of the dressing.
Granulated sugar: The sugar will add a bit of sweetness to counteract the lime and vingar. It will give the dressing some balance.
Garlic clove: If you don’t have a fresh garlic clove then you can use minced garlic. ½ tsp equals about 1 garlic clove.
Salt and pepper: These are added for flavor.
Cayenne pepper: This gives it a little bit of heat without too much kick.
Ground cumin: Cumin will make the sauce have more flavor.
BBQ sauce: You can use homemade or storebought (I highly recommend Sweet Baby Ray’s)

How to Prepare This Salad

BBQ chicken salad is a recipe that everyone will love. It’s a great way to sneak in all of those veggies and have them full of flavor from the BBQ sauce!

Cook chicken and add BBQ sauce: Cook chicken, mix in with sauce Cook and shred your chicken. I always throw it into the crockpot with some chicken broth and let it slow cook all day. Then I will drain the juices and shred it. Once you shred your chicken, add the 2 cups of BBQ sauce to the chicken. Set aside until ready to use.
Make dressing: If you are making the salad dressing, whisk together the mayonnaise, buttermilk, chopped cilantro, lime juice, white vinegar, sugar, garlic, salt, cayenne pepper, black pepper, cumin and BBQ sauce. Set aside until ready to use.
Toss with veggies: In a large bowl, toss the romaine, red onion, cilantro, corn, and black beans. You can either add about ½ cup of the salad dressing to this, or serve it on the side.
Garnish: Top salad with the cheese and tortilla strips. Enjoy!

6 pictures showing how to mix the chicken and BBQ sauce, add in the lettuce and veggies and mix the dressing.

Variations

There are many different ways to add to or change up this BBQ chicken salad. Here are a few ideas in case you have other ingredients at home!

Lettuce: I use hearts of romain for this salade but you can use iceburg lettuce or really any green leaf base that you prefer.
Dressing: If you don’t have all of the things at home to make this dressing from scratch then you can try out ranch dressing (homemade or store-bought). Or you can try any variety of dressings that you see at the store and like! Go crazy and get creative!
Toppings: I used the classic toppings that you typically see in a chopped BBQ salad but feel free to change these up and add in your own. Cucumbers, peppers or olives would taste great in this salad too!

How to Store Leftover BBQ Chicken Salad

Salads with greens tend to not store well because they get soggy overnight from the dressing. Here is how you can prevent that from happening!

Serve individually: If you know you want to have extra of this then don’t add the dressing or tortilla strips to the entire bowl. Toss your salad together, serve it up and add these things to each individual serving.
Store seperately: Store your salad and dressing in your fridge in seperate, airtight containers. They will last 2-3 days. When you’re ready to eat, add the dressing and tortilla strips to your salad and it will taste as good as new!

BBQ chicken salad with dressing and topped with fresh limes.

BBQ Chicken Salad with BBQ Cilantro Lime Dressing

This BBQ chicken salad is healthy and packed to the brim with flavor! Filled with veggies, shredded chicken, and crispy tortilla chips, this salad really takes off when you add in the dressing. It's to die for!

Course Dinner, Salad

Cuisine American

Keyword bbq chicken, chicken salad

Prep Time 1 hour 20 minutes

Total Time 1 hour 20 minutes

Servings Servings

Calories 690kcal

Author Alyssa Rivers

Ingredients

3 cups chicken cooked and shredded
2 cups BBQ sauce homemade or storebought (Highly recommend Sweet Baby Ray’s)
2 romaine hearts chopped
1/2 red onion diced
1/4 cup cilantro chopped fresh
1 1/2 cups corn
1 (15 ounce) can black beans, rinsed and drained
1/2 cup tomatoes, chopped
4 ounces sharp cheddar cheese cubed or shredded
2 ounces Monterey Jack Cheese cubed or shredded
tortilla strips

Salad Dressing:

1 cup mayonnaise
1/3 cup buttermilk
1 tablespoons fresh cilantro finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup BBQ sauce

Instructions

Cook and shred your chicken. I always throw it into the crockpot with some chicken broth and let it slow cook all day. Then I will drain the juices and shred them. Once you shred your chicken, add the 2 cups of BBQ sauce to the chicken. Set aside until ready to use.

Salad Dressing

If you are making the salad dressing, whisk together the mayonnaise, buttermilk, chopped cilantro, lime juice, white vinegar, sugar, garlic, salt, cayenne pepper, black pepper, cumin and BBQ sauce. Set aside until ready to use.
In a large bowl, toss the romaine, red onion, cilantro, corn, and black beans. You can either add about ½ cup of the salad dressing to this, or serve it on the side.
Top salad with the cheese and tortilla strips. Enjoy!

Notes

Updated on January 23, 2022

Originally Posted on March 18, 2013

Nutrition

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शनिवार, 22 जनवरी 2022

Chocolate Lava Cake

Chocolate lava cake is the ultimate dessert. It’s a showstopper, moist cake that has an oozing chocolate center. Your guests will go crazy over this recipe!

Chocolate is everyone’s favorite when it comes to dessert. Try these brownies, peanut butter cups, and this fantastic pie if you love chocolate.

Chocolate Lava Cake

Hey, there, fellow chocolate lover! If there was a dessert that celebrated chocolate in all its glory, it’s this one. It’s so fancy and something that my kids want to order every time they see it on a menu at a restaurant! I’m talking about a nice crust on the outside, and as you cut into it, there’s flowing melty chocolate that oozes out. This moist cake has a perfect consistency.

Legend has it that a chef once wanted to make mini chocolate cakes. When he was ready to serve them, he realized that they were underbaked in the center. He ended up serving them anyway, and the dessert came to be called chocolate lava cake. The guests enjoyed it! These are simple to make and delightful to eat! Try them out. You may just end up with a new go-to dessert for all of your dinner parties!

Ingredients for Chocolate Lava Cake

This list of ingredients is pretty simple and you won’t believe how easy it is to make these homemade lava cakes. See the recipe card at the bottom of the post for exact measurements.

Eggs: You will use whole eggs and egg yolks in this recipe. I like to make sure that my eggs are at room temperature when I start mixing the batter.
Sugar: You don’t have to use too much sugar to make this recipe delicious and sweet!
Chocolate: You can use dark or milk chocolate for these desserts. they both tastedelicious, it’s just a personal preference of what you like better.
Butter: Use unsalted butter that is at room temperature for this recipe.
Vanilla extract: This brings out the sweet flavors in the cake.
Cocoa powder: The cocoa powder will amplify that choclatey taste.
Flour: All purpose flour works great for this recipe.

Let’s Bake a Cake!

These chocolate lava cakes are baked in a pre-heated oven at a higher temperature than what you would normally use for cakes. And that’s because you want a crust formed on the outside and have the center to still remain soft and gooey.

Prepare the ramekins: Butmter the insides of four ramekins well, and dust with flour. Set aside.
Melt butter and chocolate: Melt butter and chocolate in the microwave and set aside to cool.
Whisk: Whisk together egg yolks, eggs and sugar till light and creamy.
Add vanilla: Add the chocolate mixture and vanilla extract and mix well.
Sift: Sift cocoa powder and flour in the mixture and stir to combine
Divide: Divide the mixture into the four ramekins and refrigerate for 30 minutes and up to two hours.
Preheat oven: When ready to bake, preheat the oven to 425F.
Bake: Place the ramekins in a casserole dish. Pour hot water into the dish, such that it comes halfway up the ramekins. Bake for 15-18 minutes. Once baked, let them cool for 10 minutes before inverting the ramekins on a serving plate to serve.

4 pictures showing how to make cake batter.

What if I Don’t Have Ramekins?

If you don’t have ramekins then that’s totally ok! You can use a muffin pan for these chocolate lava cakes instead. Grease the muffin pans before you pour the batter into them. Bake them for 8-10 minutes at 425 degrees. When they are done baking then use a spoon to get them out of the muffin tin and place them upside down on a plate to serve.

A close up of chocolate lava cake with melting ice cream and a spoon cutting into it.

Making This Ahead of Time

This chocolate lava cake is a great dessert, especially for parties or get-togethers, because it can be made ahead of time.

Refrigerate: You can make the batter and refrigerate it for a few hours. When you are ready to serve, just bake it in the oven for 15-18 minutes and you are ready to go.

Chocolate Lava Cake

Chocolate lava cake is the ultimate dessert. It's a showstopper, moist cake that has an oozing chocolate center. Your guests will go crazy over this recipe!

Course Dessert

Cuisine American

Keyword chocolate lava cake

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings people

Calories 370kcal

Author Alyssa Rivers

Ingredients

2 egg yolks
2 large eggs
3 tablespoons sugar
3.5 ounces dark or milk chocolate
5 tablespoons butter, plus extra for brushing
1/4 teaspoon vanilla extract
4 teaspoons cocoa powder
3 tablespoons flour

Instructions

Butter the insides of four ramekins well, and dust with flour. Set aside.
Melt butter and chocolate in the microwave and set aside to cool.
Whisk together egg yolks, eggs, and sugar till light and creamy.
Add the chocolate mixture and vanilla extract and mix well.
Sift cocoa powder and flour in the mixture and stir to combine
Divide the mixture into the four ramekins and refrigerate for 30 minutes and up to two hours.
When ready to bake, preheat the oven to 425F.
Place the ramekins in a casserole dish. Pour hot water into the dish, such that it comes halfway up the ramekins. Bake for 15-18 minutes. Once baked, let them cool for 10 minutes before inverting the ramekins on a serving plate to serve.

Notes

Updated on January 22, 2022

Originally Posted on October 28, 2019

Nutrition

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शुक्रवार, 21 जनवरी 2022

Homemade Funfetti Cake

This light and fluffy homemade funfetti cake are perfect for every celebration! A white cake bursting with rainbow sprinkles is so delicious and will have everyone asking for a second slice.

You cannot host a celebration without a cake! If you want to try out some more tried and true cake favorites, then start with this Cinnabon cake, this amazing butter pecan cake, or this family favorite pineapple upside-down cake!

Funfetti Cake

It literally doesn’t get more fun, colorful, or delicious than this funfetti cake! Every party needs some funfetti treats! I know that you have all used the funfetti cake box at the store but you need to throw them out. This cake is so good that you will never make this from a box again! Plus, it’s simple and easy to make and looks like a million bucks when you are done. So stick with the homemade!

Cake is a go-to for any celebration, but my kids love this one. I mean, what kid doesn’t love sprinkles on and in their cake? This funfetti cake stands out far and above any other recipe because of its taste, but I do have one little secret that you need to know… The secret to making this cake and having it transport you back to your childhood days is the clear imitation vanilla. Do not skip this step! It brings a delightful flavor, and it is the ingredient that sets this cake apart!

Ingredients in Funfetti Cake

Once you read through this ingredients list and realize how simple it is to make this at home, you will never go back! See the recipe card at the bottom of the post for exact measurements.

Cake Flour: This is the key to getting the cake texture just right.
Granulated sugar: You’ve got to sweeten up the batter with some sugar!
Baking powder: This acts as a leavener and keeps the cake fluffy.
Baking soda: The baking soda adds in tenderness to the texture.
Salt: The salt will enhance the flavors of all of the other ingredients.
Buttermilk: You can buyt buttermilk from the store or you can make your own using this Buttermilk recipe!
Milk: 1% or 2% milk works fine! Use whatever you have on hand.
Clear Vanilla: The secret ingredient that will make this recipe taste
Vegetable Oil: This adds moisture to the cake.
Egg Whites: These help the cake taste rich, soft and moist!
Sprinkles: Use jimmies or quin sprinkles so that they don’t bleed into the batter.

Homemade Cake Recipe

This funfetti cake recipe only takes about 30 minutes to put together, and the rest of the time is spent baking in the oven! Try it out, and you will never go back to a box cake mix again!

Preheat oven and grease pans: Preheat the oven to 350°. Grease two 8-inch round cake pans and set aside.
Whisk: In the bowl of a stand mixer whisk together the flour, sugar, baking powder, baking soda and salt..
Add wet ingredients: Add the buttermilk, milk, vanilla, and oil to the bowl. Use the paddle attachment to mix on medium low until just barely fully combined. Using a rubber spatula, scrape down the sides and bottom of the bowl.
Whip egg whites and fold in with sprinkles: In a medium bowl whip the egg whites until medium stiff peaks form. Gently fold the egg whites into the cake batter until just a few streaks of egg whites remain. Add the sprinkles and fold into the batter until no streaks of egg whites remain and the sprinkles are evenly distributed.

Let’s Bake a Cake!

Bake: Separate the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out clean from the center or the center of the cake springs back when gently pressed.
Cool: Let the cakes cool in the pan for 5 minutes before inverting upside down on a cooling rack. This will help the tops of the cakes flatten so they are easier to frost.
Make Ahead (Optional): This step is optional but I like to make my cake rounds a day ahead so I can wrap them in plastic wrap and chill them in the fridge overnight. Frosting cold cakes is much easier than frosting freshly baked cakes. You can also store them in the freezer and frost them while frozen.

Buttercream

Beat butter: In the bowl of a stand mixer, use the paddle attachment to beat the butter until smooth and creamy.
Mix with the rest of the ingredients: Add in the powdered sugar, salt and vanilla. Mix on low until the powdered sugar is sufficiently absorbed by the butter and wont make a mess when the speed is increased. Increase the speed to medium high and beat for 2 minutes. Scrape down the sides and bottom of the bowl and add the milk. Mix on medium until smooth.
Tint: You may tint the frosting your chosen color or leave it white for your funfetti cake.

4 pictures showing how to make and mix the batter with sprinkles.

Don’t Have Cake Flour? Make Your Own!

Don’t worry if you don’t have any cake four on hand for this funfetti cake! You can easily make your own in less than 5 minutes with only two ingredients: cornstarch and all-purpose flour.

To make 1 cup of cake flour: Take your all purpose flour and measure out 1 cup. Remove 2 tablespoons of the flour and place the rest of the flour in a bowl. Add 2 table spoons of cornstarch to the flour in your bowl. Whisk together and use as a substitute for 1 cup of cake flour. Repeat until you have the amount that your recipe calls for.

A side view of a slice of funfetti cake.

Funfetti Cake Tips

When choosing sprinkles for funfetti cake choose only sprinkles that are jimmies or quins. These sprinkles are much less likely to bleed in your batter. Do not use nonpareils (the little round rainbow sprinkles) because those will bleed and streak your batter.

Can You Make this Cake Ahead of Time?

Yes! I actually like to make the funfetti cake ahead of time and frost it later. I like to make my cake rounds a day early so I can wrap them in plastic wrap and chill them in the fridge overnight. Frosting cold cakes are much easier than frosting freshly baked cakes. You can also store them in the freezer and frost them while frozen.

Funfetti Cake

This light and fluffy homemade funfetti cake are perfect for every celebration! A white cake bursting with rainbow sprinkles is so delicious and will have everyone asking for a second slice.

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 8-Inch Cakes

Ingredients

Cake

2 ¼ Cups Cake Flour
1 ½ Cups Granulated Sugar
1 Tablespoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Buttermilk
¼ Cup Milk
1 Tablespoon Clear Vanilla
½ Cup Vegetable Oil
4 Egg Whites
½ Cup Sprinkles

Buttercream

2 Cups Unsalted Butter softened
2 Lbs Powdered Sugar about 8 cups
1 Dash Salt
1 Tablespoon Vanilla Extract
2 Tablespoons Milk

Instructions

Cake

Preheat the oven to 350°. Grease two 8-inch round cake pans and set aside.
In the bowl of a stand mixer whisk together the flour, sugar, baking powder, baking soda and salt..
Add the buttermilk, milk, vanilla, and oil to the bowl. Use the paddle attachment to mix on medium low until just barely fully combined. Using a rubber spatula, scrape down the sides and bottom of the bowl.
In a medium bowl whip the egg whites until medium stiff peaks form. Gently fold the egg whites into the cake batter until just a few streaks of egg whites remain. Add the sprinkles and fold into the batter until no streaks of egg whites remain and the sprinkles are evenly distributed.
Separate the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out clean from the center or the center of the cake springs back when gently pressed.
Let the cakes cool in the pan for 5 minutes before inverting upside down on a cooling rack. This will help the tops of the cakes flatten so they are easier to frost.
This step is optional but I like to make my cake rounds a day ahead so I can wrap them in plastic wrap and chill them in the fridge overnight. Frosting cold cakes is much easier than frosting freshly baked cakes. You can also store them in the freezer and frost them while frozen.

Buttercream

In the bowl of a stand mixer, use the paddle attachment to beat the butter until smooth and creamy.
Add in the powdered sugar, salt and vanilla. Mix on low until the powdered sugar is sufficiently absorbed by the butter and wont make a mess when the speed is increased. Increase the speed to medium high and beat for 2 minutes. Scrape down the sides and bottom of the bowl and add the milk. Mix on medium until smooth.
You may tint the frosting your chosen color or leave it white.

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