Fajita Chicken Kebabs

Fajita Chicken Kebabs

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Fajita Chicken Kebabs

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large orange bell pepper
  • 1 poblano pepper
  • 1 yellow onion
  • 1 white onion
  • 1 purple onion
  • 1/2 cup lime juice
  • 2/3 cup water
  • 1/4 cup olive oil
  • 8 cloves garlic (crushed)
  • 2 tablespoons soy sauce
  • 2 teaspoon salt
  • 1 teaspoon liquid smoke flavoring
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Instructions

  1. In a medium size bowl make the marinade. Whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke flavoring, cayenne pepper, black pepper. Set aside. On a cutting board cut up the chicken into bite size pieces. Then put the chicken in a zip-top bag with half of the marinade sauce. Cut up the peppers and onion into bite size pieces and put in a zip-top bag with half of the marinade sauce. Refrigerate for 30 minutes or overnight. Then take the skewers and alternate between the chicken, peppers, and onions. Keep going till the skewer is filled. Grill the Fajita Chicken Kebabs over medium heat for 4 to 5 minutes per side or until chicken is cook through.

Notes

  • Serve with salsa, sour cream, or guacamole as desired.

Nutrition

  • Serving Size: 12
  • Calories: 133
  • Sugar: 2
  • Sodium: 576
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 13
  • Cholesterol: 32

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Parmesan, Basil, & Tomato Butter

Parmesan, Basil, & Tomato Butter

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Parmesan, Basil, & Tomato Butter

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Total Time: 10
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Ingredients

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  • 4 ounces of unsalted butter (room temperature)
  • 4 tablespoon freshly grated parmesan
  • 8–10 shredded basil leaves
  • 1 tablespoon finely chopped sun-dried tomato
  • pinch of salt

Instructions

  1. In a medium sized bowl whip the butter till it is nice and creamy with a fork. On a cutting board chop up the basil leaves and sun-dried tomatoes. Add the rest of the ingredients. Let is stand at room temperature for up to 2 hours to let the flavors marinate together. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.

Notes

  • Use it on grilled meat, vegetables, or seafood or pair it with crackers.

Nutrition

  • Serving Size: 8
  • Calories: 120
  • Sugar: 0
  • Sodium: 70
  • Fat: 12
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 2
  • Cholesterol: 33

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Blueberry Chicken & Blue Cheese Salad

Blueberry Chicken & Blue Cheese Salad

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Blueberry Chicken & Blue Cheese Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 15
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Ingredients

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  • 1/8 (10 ounce) package mixed salad greens
  • 1/3 cup of fresh blueberries
  • 1 boneless piece of crispy coated baked chicken
  • (See Recipe https://tasteandreview.com/crispy-coated-baked-chicken/)
  • 1/2 cup blue cheese crumbles
  • 1/4 cup honey roasted Pecan pieces
  • 1/4 cup crispy fried onion
  • 1 tablespoon purple onion
  • 1/8 bottle raspberry walnut salad dressing

Instructions

  1. Mix all ingredients together. Toss with dressing before serving.

Nutrition

  • Serving Size: 1
  • Calories: 758
  • Sugar: 9
  • Sodium: 1114
  • Fat: 50
  • Saturated Fat: 17
  • Unsaturated Fat: 29
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 60
  • Cholesterol: 182

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Crispy Coated Baked Chicken

Crispy Coated Baked Chicken

Crispy Coated Baked Chicken

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Crispy Coated Baked Chicken

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 70
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Ingredients

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  • 1 cup plain low-fat yogurt
  • 1 tablespoon Dijon-style mustard
  • 4 pieces bone in chicken breast (about 2 pounds total), skin removed
  • 4 cups corn flakes, (whole-grain & unsweetened)
  • 1 1/2 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper

Instructions

  1. Marinate Chicken: In a mixing bowl, whisk together yogurt and mustard. Add the chicken and massage it to make sure chicken is evenly coated. Seal the top on the bowl with saran wrap and marinate in the refrigerator for at least 1 hour.
  2. Crispy Coating: Process cornflakes in food processor to consistency of coarse crumbs. Mix in paprika, garlic powder, salt, and cayenne pepper.
  3. Bake: Preheat oven to 350ºF. Press each piece of marinated chicken into crumb mixture, making sure it is evenly coated. Place on baking sheet covered with parchment paper. Bake for 45 to 55 or until chicken is crisp and cooked through.
  4. Instant-read thermometer inserted in the meat, away from bone, should register 165 degrees.

Notes

  • This chicken is great to add to salads!

Nutrition

  • Serving Size: 4
  • Calories: 302
  • Sugar: 6
  • Sodium: 423
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 34
  • Cholesterol: 86

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Buffalo Chicken Pull-Apart Bread

Buffalo Chicken Pull-Apart Bread

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Buffalo Chicken Pull-Apart Bread

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 65
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Ingredients

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  • 6 tablespoons butter
  • 1/3 cup Buffalo-style hot sauce
  • 1 1/2 cup shredded chicken
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded Cheddar
  • 2 tablespoon green onions
  • 1 tube flaky biscuit dough

Instructions

  1. Preheat oven to 350ºF. Line a meatloaf pan with parchment paper. In a medium bowl combine melted butter and Buffalo-style hot sauce. Stir till well combined. Then add the shredded chicken, crumbled blue cheese, shredded cheddar and green onions. Stir till well coated.
  2. Then separate all the flakes in the biscuit dough onto a plate. Then take a biscuit dough layer (one at a time) and flatten with hands. Add 2 tablespoons of chicken mixture and place it horizontal into the pan. Repeat this pattern till you are done with all the dough. The layers should go horizontal not vertical. Take the extra mixture if there is any and divide it evenly between the layers. Then with hands push dough out so it fills up the pan and makes a loaf. Bake 40 minutes uncovered. Then bake an additional 15 minutes with foil. Cool before serving.

Nutrition

  • Serving Size: 12
  • Calories: 135
  • Sugar: 0
  • Sodium: 174
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 8
  • Cholesterol: 39

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Blueberry Swiss Roll Cake

Blueberry Swiss Roll Cake

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Blueberry Swiss Roll Cake

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  • Author: Cherie | Taste & Review
  • Prep Time: 150
  • Cook Time: 12
  • Total Time: 162
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Ingredients

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Cake Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sifted cake flour
  • 1/4 cup powdered sugar

Filling Ingredients

  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup blueberry preserves

Instructions

Make The Whip Cream Filling

  1. Place heavy whipping cream and sugar into mixing bowl and mix on high speed until it turns into the whip cream. Then place whip cream filing into a smaller bowl and put aside in the fridge.

Make The Cake

  1. Preheat the oven to 375ºF. Take parchment paper and line the jelly roll pan or baking sheet. In a mixing beat the eggs, vanilla extract, sugar on high till well combined. Then add in the cake flour, baking powder, and salt. Beat the cake mixture until dissolved. Pour the batter onto the prepared parchment paper. Bake for 12 minutes or until light brown. Then place a towel on the table and sprinkle the powdered sugar on it. Lift the parchment paper up off the pan and then flip the cake upside down onto the towel. Peel the parchment paper off the cake. Roll the cake tightly into the towel and let it cool.

Assembling The Cake

  1. After cake has cool completely unroll the cake. Spread the blueberry preserves first with a spatula. Next add the whip cream on top on the blueberry preserves. Roll the cake and refrigerate it for 2 hours before serving.

Notes

  • Sprinkle it with powdered sugar and garnish with whip cream and blueberries.

Nutrition

  • Serving Size: 10
  • Calories: 328
  • Sugar: 39
  • Sodium: 108
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 54
  • Protein: 4
  • Cholesterol: 107

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Triple Chocolate Chewy Cookies

Triple Chocolate Chewy Cookies

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Triple Chocolate Chewy Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
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Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet sweet chocolate chips, white chocolate chips, and milk chocolate chips

Instructions

  1. Preheat oven to 350ºF degrees. In the mixing bowl of an electric mixer combine the butter and beat both sugars. Beat till light and fluffy. Reduce speed and add the salt, vanilla, and eggs. Beat until well mixed. Add flour and baking soda until just combined. Stir in the chocolate chips. Drop heaping teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake for 10 minutes or until cookies are golden around the edges. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

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Cheddar Buttermilk Biscuits

Cheddar Buttermilk Biscuits

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Cheddar Buttermilk Biscuits

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
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Ingredients

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  • 2 cups all purpose flour
  • 2 teaspoon white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter (cold)
  • 1 cup grated cheddar cheese
  • 1/4 cup green onions
  • 3/4 cup buttermilk ( plus more for brushing tops of biscuits)

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside. In a mixing bowl mix the flour, sugar, baking powder,salt, and cheddar cheese. Dice up the green onions and butter around the size of a pea. Then add the green onions, butter, and buttermilk to the mixing bowl. Stir with a fork till well combined. Add more buttermilk if needed to make sure it is thoroughly moistened. Then with you hands make 7 balls and place onto the parchment paper lined baking sheet. Brush the tops of the biscuits with buttermilk. Bake for 15 minutes or until it is lightly golden.

Notes

  • Add more buttermilk if needed to make sure it is thoroughly moistened when making the dough.

Nutrition

  • Serving Size: 7
  • Calories: 276
  • Sugar: 3
  • Sodium: 469
  • Fat: 13
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 9
  • Cholesterol: 36

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Chicken Cauliflower Enchilada Soup

Chicken Cauliflower Enchilada Soup

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Chicken Cauliflower Enchilada Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
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Ingredients

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  • 1 pound chicken breast shredded
  • 2 cans of diced tomatoes (14.5 ounces each)
  • 1 can dark red kidney beans (15.5 ounces)
  • 1 can great northern beans (15.5 ounces)
  • 1 can black beans (15 ounces)
  • 1 container of chicken broth (32 ounces)
  • 1/2 head of cauliflower
  • 1 cup Velveeta
  • 1 medium sized onion
  • 7 small sweet peppers
  • 1 tablespoon of olive oil
  • 1 can tomato sauce (8 ounces)
  • 1 enchilada sauce mix (1.5 ounces seasonig packet)
  • 2 cups mild shredded cheddar cheese
  • 1 container of Sour cream (Use to garnish on top of soup)
  • 1 package of tortilla strips (Use to garnish on top of soup)

Instructions

  1. Chop up the onion and sweet peppers. Then place olive oil into sauce pan. After they are cooked add to stock pot. Then using same sauce pan place chicken breasts in there with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the stock pot. Rinse and drain all varieties of the beans before adding to stock pot. Chop up the cauliflower and add to the pot. Add the diced tomatoes, tomato sauce, Velveeta, enchilada sauce mix, shredded cheddar cheese to the pot. Bring to a boil stirring often. Once the cheese is melted reduce the heat and simmer for 20 minutes to bring all the flavors together. Garnish with sour cream and tortilla strips.

Nutrition

  • Serving Size: 20
  • Calories: 162
  • Sugar: 4
  • Sodium: 343
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 12
  • Cholesterol: 42

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Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

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Flourless Peanut Butter Chocolate Chip Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
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Ingredients

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  • 2 cups creamy peanut butter
  • 2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 cup semi sweet chocolate chips
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.

Nutrition

  • Serving Size: 24
  • Calories: 249
  • Sugar: 26
  • Sodium: 125
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Protein: 6
  • Cholesterol: 17

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