BUFFALO DRUMSTICKS
Provided by Food Network
Time 13h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine the yogurt, garlic powder, onion powder, cumin, garlic salt, smoked paprika, black pepper and kosher salt in a large bowl and mix thoroughly. Add the drumsticks and turn to coat. Marinate overnight (at least 12 hours) in the fridge.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, place on a baking sheet and bake for 20 minutes. Remove from the oven and let cool.
- Heat the oil in a deep fryer to 375 degrees F.
- When ready to serve, fry the drumsticks until the skin is crispy, 3 to 5 minutes. Toss them with hot sauce and butter in a large bowl (use more butter than hot sauce for a mild heat and more hot sauce than butter for a spicier flavor). Serve with blue cheese dressing.
BUFFALO CHICKEN-FILLED TORTILLA CUPS
Buffalo Chicken-Filled Tortilla Cups
Provided by The Rachael Ray Staff
Number Of Ingredients 12
Steps:
- To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top
- Sprinkle with chives and serve
- In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside
- In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper
- Place a small sauce pot over low heat, add hot sauce
- Whisk in the butter until melted (the sauce will have an orange color)
TORTILLA DESSERT CUPS RECIPE BY TASTY
Here's what you need: sugar, cinnamon, butter, 10-inch flour tortillas, heavy cream, vanilla extract, sugar, fresh fruit
Provided by Hector Gomez
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
- In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
- Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
BUFFALO CHICKEN FILLED TORTILLA CUPS
Make and share this Buffalo Chicken Filled Tortilla Cups recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 10m
Yield 12 bite sized cups
Number Of Ingredients 8
Steps:
- Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
- In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
- To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.
BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, medium white onion, garlic, bay leaves, water, oil, celery, celery, hot sauce, chicken broth, romaine lettuce, carrot, blue cheese dressing
Provided by Joey Firoben
Categories Appetizers
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
- Cover the pot and bring to a simmer over medium heat.
- Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
- Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
- In a large nonstick pan, heat the oil over medium-high heat until shimmering.
- Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
- Add the shredded chicken and mix until everything is well incorporated.
- Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
- Top with shredded carrots, sliced celery, and bleu cheese dressing.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 17 grams, Fat 27 grams, Fiber 1 gram, Protein 24 grams, Sugar 7 grams
BREAKFAST TORTILLA CUPS
For those wanting a bit more spice to start the day, there's nothing better then perfectly portioned tasty tortilla cups! These cups are packed with the wonderful flavors of eggs, cilantro, red bell pepper and Mexican cheese. For the added kick, Johnsonville Hot & Spicy Breakfast Sausage Links are used to give you the needed heat to wake up your taste buds and get you going. Serve with your favorite salsa for an added bonus to your morning fiesta.
Provided by Johnsonville Sausage
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausages according to package directions; cut into ¼-inch slices; set aside.
- On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray. Cut tortillas into fourths.
- Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray. Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups.
- Divide 1 cup of cheese evenly into tortilla-lined muffin cups. Top with sausage slices and remaining cheese.
- In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper.
- Carefully pour into tortilla cups.
- Bake at 350ºF for 18-20 minutes or until eggs are set.
- Carefully remove from muffin cups. Serve hot with salsa.
Nutrition Facts : Calories 189.1, Fat 10.7, SaturatedFat 5.4, Cholesterol 116.1, Sodium 451.9, Carbohydrate 13, Fiber 0.8, Sugar 1.7, Protein 9.8
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