Category: Cuisine

Easy Chicken Stew

Nothing is better than Chicken Stew. Easy Chicken Stew is budget friendly and is a quick home cooked meal that can be ready in less than a hour. I suggest you buy baby potatoes and baby carrots so you can save time, making this recipe that much easier. Every minute saved is a minute earned, especially if you have busy schedule like me. Try this dish and taste the elegance of this simple hearty stew.

Braised chicken and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chicken thighs is the preferred choice of meat as it does not get tough if you over cook it. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

I work to compress recipes into short videos with easy to follow recipes. Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.

Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside. 

In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.

In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes.

Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together.

Pour 2 cups of chicken broth and then deglaze the bottom of the pot. 

Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together.

Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. 

Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

Serve with bread.

Enjoy!

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Easy Chicken Stew

Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into cubes
  • 1 lb baby potatoes cut in half
  • 1 lb baby carrots
  • 4 cups unsalted or low sodium chicken broth/stock
  • ¼ cup all-purpose flour
  • 2 tbsp tomato paste
  • 2 tbsp butter
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1 medium onion chopped
  • 2 celery stem chopped
  • 3 garlic cloves minced
  • 6 bacon cut into ½" cubes

Herb Bouquet

  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves

Instructions
 

  • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
  • Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
  • In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
  • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
  • Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
  • Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

Serve with bread and enjoy!

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    Pumpkin Coffee Cake with Glaze

    Warm rich and delicious Pumpkin Coffee Cake features seasonal flavors that capture the essence of fall. This cake is a little firm on its upper layer and features a moist rich and delicious center that crumbles with sweet flavors. The icing on top provides an exciting burst of sweetness giving this recipe a balanced approach to your seasonal snack. Pumpkin Coffee Cake is a personal favorite and is a treat that does not last long once it is ready for sharing. This recipe bakes in the pumpkin flavors that have become a modern tradition for fall treats. My family loves this recipe and I am sure your will too. 

    Watch the video and follow the instructions below to have this easy pumpkin coffee cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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    In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth.

    Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

    Add the batter to the pan.

    Add all of the cinnamon crumb on top (use a spoon to spread/level). 

    Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Glaze: in a small bowl- add powdered sugar, milk and mix until smooth.

    Drizzle glaze over cake. 

    Serve & enjoy!

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    Pumpkin Coffee Cake

    Pumpkin Coffee Cake is a wonderfully delicious, crumbly, moist and rich treat everyone will enjoy.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    Cinnamon Crumbs

    • ½ cup all-purpose flour
    • ½ cup brown sugar
    • ¼ cup melted unsalted butter
    • 1 tsp cinnamon

    Cake

    • 2 cups all-purpose flour
    • 1 cup pumpkin puree
    • ½ cup brown sugar
    • ½ cup vegetable or canola oil 
    • ⅓ cup honey
    • ¼ cup buttermilk warm
    • 2 tsp pumpkin spice
    • 1 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Glaze

    • ½ cup powdered sugar
    • 2 tbsp milk

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
    • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 
    • In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth. Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
    • Add the batter to the pan. Add all of the cinnamon crumb on top (use a spoon to spread/level).
    • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.
    • Glaze- in a small bowl; add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

    Serve & enjoy!

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      Keyword best pumpkin coffee cake, easy pumpkin coffee cake, homemade pumpkin coff cake with glaze, pumpkin cake with glaze, pumpkin coffee cake
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      Pumpkin Scones with Glaze

      Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy. Pumpkin Scones are a seasonal treat and are wimple and easy to make. Scones are more than a biscuit and not quite a muffin but are a perfect diversion to the morning routine when made fresh and served warm. Perfect as a morning snack or with a fresh cup of your favorite coffee. Simply delicious, these scones are good to the last crumb. This affordable and easy to make selection is perfect on any occasion. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a plate of Pumpkin Scones ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Purchase and hold the berries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

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      In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together.

      Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional – use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.

      Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It’s going to be very sticky.

      Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1″ thick and an 8″ disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper).

      Brush the scones with 2 tbsp heavy cream. 

      Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.

      Glaze- In a bowl: add powdered sugar, pumpkin spice & heavy whipping. Mix everything together until smooth.

      Drizzle glaze over scones. 

      Serve & Enjoy! Store leftovers in an airtight container.

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      Pumpkin Scones

      Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 8
      Calories

      Ingredients
        

      • 2 cups all-purpose flour
      • ½ cup pumpkin puree not pie filling
      • ½ cup unsalted butter cold
      • ⅓ cup brown sugar
      • ¼ cup buttermilk (full fat)
      • 1 tbsp honey
      • 2 ½ tsp baking powder
      • 2 tsp pumpkin spice
      • 2 tsp vanilla extract
      • 1 tsp ground cinnamon
      • ¼ tsp salt
      • ¼ tsp baking soda
      • 1 large egg room temperature
      • 2 tbsp heavy whipping cream

      Glaze

      • 1 cup powdered sugar
      • 3-4 tbsp heavy whipping cream
      • ½ tsp pumpkin spice

      Instructions
       

      • Preheat the oven to 425℉.
      • In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together. Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional – use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.
      • Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It's going to be very sticky.
      • Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and an 8" disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream.
      • Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.
      • Glaze- In a bowl: add powdered sugar, pumpkin spice & heavy whipping cream. Mix everything together until smooth (add more whipping cream if needed). Drizzle glaze over scones.

      Serve & Enjoy! Store leftovers in an airtight container.

        Keyword best pumpkin scones, easy pumpkin scones, pumpkin scones, pumpkin scones (starbucks copycat), pumpkin scones with glaze
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        Limoncello Tiramisu with Lemon Curd (Lemon Tiramisu)

        Limoncello Tiramisu is very similar to the classic tiramisu but has more of a refreshing fresh lemon taste compared to the traditional coffee flavor. The lady fingers are soaked in Limoncello liqueur with lemon flavored simple syrup. The lemon custard is smooth, slightly sweet and tangy. Lemon Tiramisu features a rich and smooth Lemon Curd that makes for an elegant presentation that is absolutely delicious. 

        Limoncello Tiramisu with perfectly prepared lady fingers and a creamy style custard, is a gorgeous dessert. Smooth, lemon zest notes swim in a sugary rich lemon curd profile that is balanced by the creamy rich and delicious Italian style custard. I personally enjoy this very much because one of my favorite things is Tiramisu. Full disclosure, this is a fancy dish that requires delicate preparation techniques but are achievable once you watch my video for reference. Perfect as a morning snack or dessert and is awesome with a cup of your favorite tea. This creamy and delicious slice of heaven on earth is worth the preliminary activities to create such a masterful dessert that everyone will love. Have guaranteed fancy restaurant quality Limoncello Tiramisu at a fraction of the price and in the comfort of your own home, with leftovers. This is the recipe you have been looking for.

        Watch the video and follow the instructions below to have a slice of Limoncello Tiramisu with Lemon Curd ready to impress your friends and family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Elegant in the simplicity and perfection of the delicious flavors make this dessert an absolute must try. Thanks for visiting and see you again soon. (disclaimer: recipe contains raw eggs, follow my instructions and practice sanitary preparation techniques for ideal results.)

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        Lemon Curd

        In a sauce pan: add egg yolks, whole eggs, sugar & mix everything. Add lemon juice, lemon zest, salt & stir until well mixed.

        Turn up the heat to low and cook for 10-15 minutes until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 8 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted.

        Stir continuously until the curd becomes uniform and smooth. You should have about 2 cups of curd. For smooth lemon curd – do not skip this step. Place a mesh/strainer over a right sized bowl. Then pour the custard through the strainer. Cover and refrigerate for at least 7-8 hours.

        Lemon Syrup

        In a shallow bowl: add sugar & hot water. Whisk until sugar has fully dissolved. Add lemon juice, limoncello & continue to whisk until well mixed. Set aside for at least 30 minutes to allow to cool to room temperature.

        Custard

        In a separate bowl: add mascarpone cheese, 1 cup of the lemon curd & vanilla extract to the bowl. Then whisk until smooth and creamy with no lumps. Set aside.

        Place a large metal bowl and mixing hooks in the freezer prior to the next step for at least 30 minutes. Remove frozen bowl and mixing hooks from the freezer: pour cold heavy whipping cream into the metal bowl and whip with cold hooks for 7-10 minutes until stiff peaks begin to form.

        Then add the mascarpone custard using a whisk and fold technique until it becomes consistent and smooth.

        Cake

        First layer: Using 12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature lemon syrup.

        Transfer to the bottom of your

        Second layer: Evenly spread half of the custard over the top the dipped lady fingers. Gently smooth and spread the custard until level. Third layer: Repeat and dip both sides of the 12 additional ladyfingers in the lemon syrup. 

        Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top layer. Cover with saran wrap and refrigerate for 8 hours.

        The next day- remove the lemon tiramisu from the refrigerator and discard the saran wrap. Spread the remaining 1 cup of lemon curd over the top layer of custard. 

        Serve and enjoy! 

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        Lemon Tiramisu with Lemon Curd

        Lemon Tiramisu features a rich and smooth Lemon Curd that makes for an elegant presentation that is absolutely delicious.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 30 minutes
        Cook Time 10 minutes
        Total Time 40 minutes
        Course Dessert
        Cuisine European, Italian
        Servings 9
        Calories

        Equipment

        Ingredients
          

        Lemon Curd

        • 4 large eggs yolks room temperature
        • 2 whole large eggs room temperature
        • 1 cup extra fine granulated sugar
        • ½ cup lemon juice
        • 2 tbsp lemon zest
        • ¼ tsp salt
        • 8 tbsp unsalted buter cold

        Lemon Syrup

        • ⅔ cup hot water
        • ⅓ cup sugar
        • ½ cup lemon juice
        • ¼ cup Limoncello Liqueur optional

        Custard

        • 8 oz mascarpone cheese room temperature
        • 1 ½ cups heavy whipping cream cold
        • 1 tsp vanilla extract

        Cake

        • 24 lady fingers 7 oz package

        Whipping Cream

        • 1 cup heavy whipping cream cold
        • 2 tbsp confectioner sugar/ powdered sugar

        Instructions
         

        Lemon Curd

        • In a sauce pan: add egg yolks, whole eggs, sugar & mix everything. Add lemon juice, lemon zest, salt & stir until well mixed. Turn up the heat to low and cook for 10-15 minutes until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 8 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 2 cups of curd.
        • For smooth lemon curd – do not skip this step. Place a mesh/strainer over a right sized bowl. Then pour the custard through the strainer. Cover and refrigerate for at least 7-8 hours.

        Lemon Syrup

        • In a shallow bowl: add sugar & hot water. Whisk until sugar has fully dissolved. Add lemon juice, limoncello & continue to whisk until well mixed. Set aside for at least 30 minutes to allow to cool to room temperature.

        Custard

        • In a separate bowl: add mascarpone cheese, 1 cup of the lemon curd & vanilla extract to the bowl. Then whisk until smooth and creamy with no lumps. Set aside.
        • Place a large metal bowl and mixing hooks in the freezer prior to the next step for at least 30 minutes. Remove frozen bowl and mixing hooks from the freezer: pour cold heavy whipping cream into the metal bowl and whip with cold hooks for 7-10 minutes until stiff peaks begin to form. Then add the mascarpone custard using a whisk and fold technique until it becomes consistent and smooth.

        Cake

        • First layer: Using 12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature lemon syrup and transfer to the bottom of your serving dish (8" x 8").
        • Second layer: Evenly spread half of the custard over the top the dipped lady fingers. Gently smooth and spread the custard until level.
        • Third layer: Repeat and dip both sides of the 12 additional ladyfingers in the lemon syrup.
        • Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top layer. Cover with saran wrap and refrigerate for 8 hours.
        • The next day- remove the lemon tiramisu from the refrigerator and discard the saran wrap. Spread the remaining 1 cup of lemon curd over the top layer of custard.

        Whipping Cream

        • In a bowl (freeze bowl with hooks for 30 minutes prior to use): add cold heavy whipping cream & powdered sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each tiramisu square with cream & a slice of lemon just prior to serving.

        Serve and enjoy! Store the leftovers in the refrigerator for up to 3 days.

          Video

          Keyword best lemon curd tiramisu with lemon curd, best limoncello tiramisu, easy lemon tiramisu with lemon curd, easy limoncello tiramisu, homemade Italian lemon tiramisu, lemon tiramisu with lemon curd, limoncello tiramisu
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          Slow Cooker BBQ Pulled Pork Nachos

          Fully loaded BBQ Pulled Pork Nachos have never been easier to prepare than they are in this deliciously crunchy delightful recipe. Simple to follow this recipe is perfect for social gatherings for all ages. Full of flavor, textures and at a budget price, this as an appetizer or entree. We love these with some of our eatfoodlicious styled wings to have a full meal that feels like a party. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have fully loaded BBQ Pulled Pork Nachos ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best enjoyed fresh for optimal crunch. Thanks for visiting and see you again soon.

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          Slow Cooker BBQ Pulled Pork Nachos

          Delicious slow cooker pulled pork nachos are gooey, chewy, crunchy and full of rich meaty textures with fantastic flavors.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 8 hours
          Total Time 8 hours 15 minutes
          Course Appetizer, Snack
          Cuisine American, Mexican
          Servings 6
          Calories

          Equipment

          Ingredients
            

          Pulled Pork

          • 2.5 lbs boneless Boston butt
          • ⅓ cup brown sugar
          • ¼ cup ketchup
          • 1 tbsp mustard powder
          • 2 tsp chili powder
          • 1 tsp onion powder
          • 1 tsp garlic powder
          • 1 tsp salt
          • 1 tsp black pepper
          • 1 tsp paprika
          • ½ tsp ground cayenne pepper

          Additional

          • 2 cups shredded Mexican cheese
          • 1 cup crumble queso
          • 16 oz Tortillas chips
          • ½ onion chopped
          • chopped tomatoes
          • chopped lettuce
          • pico de gallo or salsa
          • sour cream
          • BBQ Sauce
          • sliced jalapeño

          Instructions
           

          • Place boneless boston butt in the slow cooker. Add the rest of the ingredients. Use tongs to rub and coat the pork with the seasoning.
          • Slow cook on low for 8- 10 hours or until fork tender. Then shred the pork.
          • Preheat the oven to 400°F.
          • Drizzle some oil on the bottom of the skillet. Place half of the chips on the skillet. Layer with the pulled pork, shredded cheese, crumble queso, chopped onions & drizzle some BBQ sauce. Repeat again: chips, pulled pork, cheese, onion & BBQ sauce.
          • Baked for 8-10 minutes or until the is cheese melted.
          • Finally top with fresh cut lettuce, tomatoes, sour cream, jalapeños and salsa. Optional: Sprinkle a handful more of cheese on top.

          Serve immediately and enjoy!

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            Keyword best slow cooker pulled pork nachos, easy slow cooker pulled pork nachos, slow cooker BBQ pulled pork nachos, slow cooker pulled pork nachos
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            BBQ Dry Rub

            Simple BBQ Seasoning that can be made using ingredients you likely already have in your kitchen. I prefer to make my own BBQ seasoning because it is easy to personalize to your families preference and its not full of preservatives like some of the packets available at the store. Quick and tasty this was do it yourself seasoning recipe anyone can create and everyone will enjoy. I highly recommend you try this seasoning for any recipe you may have that calls for homemade BBQ flavor and the made from scratch touch. 

            Watch the video and follow the instructions below to have this BBQ Seasoning ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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            Homemade BBQ Dry Rub Seasoning

            Easy and delicious made from scratch BBQ Seasoning.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Course Condiment
            Cuisine American
            Servings 12 tbsp
            Calories

            Ingredients
              

            • ⅓ cup brown sugar
            • 1 tbsp smoke paprika
            • 1 tbsp mustard powder
            • 2 tsp chili powder
            • 2 tsp salt
            • 1 tsp black pepper
            • 1 tsp onion powder
            • 1 tsp garlic powder
            • ¼ tsp ground cayenne pepper

            Instructions
             

            • In a bowl: combine all the ingredients together & mix.
            • Store in an air tight container and save until ready to use.

            Enjoy!

              Keyword best bbq rub seasoning, easy bbq dry rub seasoning, homemade bbq dry rub seasoning, quick and easy homemade bbq dry rub seasoning
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