Red Wine Chili

Red Wine Chili

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Red Wine Chili

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 135
  • Total Time: 155
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Ingredients

Scale
  • 1 pound Jimmy Dean regular pork sausage
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 yellow bell pepper, chopped
  • 8 garlic cloves, minced
  • 1 poblano pepper, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 cup Merlot
  • 1 ( 6 oz)can tomato paste
  • 1 (14 ounce) can stewed tomatoes, undrained and coarsely chopped
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (14 ounce) can basil, garlic, & oregano diced tomatoes, undrained
  • 1 (15 ounce) can light red kidney beans, drained
  • 1 (15 ounce) can dark red kidney beans, drained

Instructions

  1. On a cutting board chop the onion, yellow pepper, poblano pepper and garlic and place in a large
  2. stock pot. Add 1 tablespoon of olive oil and cook on medium till the onions and pepper are tender.
  3. While the onion and peppers are cooking you can multi task by placing a large frying pan over medium heat. Add the pork sausage and ground beef the frying pan stirring till it is all brown and crumbly.
  4. When the ground beef and pork sausage are browned, drain the fat. Then add the beef mixture to the stock pot.
  5. Stir in chili powder, ground cumin, dried oregano, ground black pepper, salt, bay leaves, merlot, tomato paste, stewed tomatoes, and the diced tomatoes. Bring the mixture to a boil and then reduce the heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. This gives it time for the flavors to marinate together.
  6. Add the kidney beans and brown sugar and let it simmer for 30 more minutes.

Notes

  • Top this chili with your favorite toppings. We used sour cream, shredded cheddar cheese, and corn chips.

Nutrition

  • Serving Size: 12
  • Calories: 390
  • Sugar: 8
  • Sodium: 564
  • Fat: 18
  • Saturated Fat: 6
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 26
  • Cholesterol: 51

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Chicken Artichoke White Bean Chili

Chicken Artichoke White Bean Chili

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Chicken Artichoke White Bean Chili

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

Scale
  • 30 ounces rotisserie chicken, skin removed and meat shredded
  • 1 medium onion, chopped
  • 1 teaspoon garlic
  • 1 tablespoon olive oil
  • 2 (32 oz) chicken broth carton
  • 1 (15 oz ) can small white bean ( frijoles Blancos), drained and rinsed
  • 1 (15 oz) can cannellini white kidney beans, drained and rinsed
  • 1 (15 oz) great northern beans, drained and rinsed
  • 2 (4 0z) mild green chiles
  • 1 (13-ounce) can artichoke hearts, drained
  • 1 teaspoon dried oregano
  • 2 teaspoons dried cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups Original Top the Tater sour cream
  • 1 cup heavy cream

Instructions

  1. On a cutting board chop up a medium size onion and transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions,artichoke hearts, and garlic.
  2. Add the mild green chiles, chicken broth, oregano, cumin, salt, and black pepper. Bring to a low boil.
  3. Drain all the beans and add to the stock pot. Add the shredded rotisserie chicken and simmer for 30-40 minutes uncovered.
  4. Stir in the heavy cream and Original Top the Tater sour cream.
  5. Serve and enjoy!

Notes

  • Garnish the Chicken Artichoke White Bean Chili with sour cream, shredded cheese, tortilla strips, and chopped fresh cilantro. A good squeeze or two of fresh lime juice adds a delicious boost of flavor to this recipe!

Nutrition

  • Serving Size: 12
  • Calories: 375
  • Sugar: 3
  • Sodium: 1023
  • Fat: 19
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 30
  • Cholesterol: 110

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Turkey Dried Cherry Pasta Salad

Turkey Dried Cherry Pasta Salad

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Turkey Dried Cherry Pasta Salad

Turkey Dried Cherry Pasta Salad

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  • Author: Bryon | Taste & Review
  • Prep Time: 30
  • Total Time: 30
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Ingredients

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Pasta Salad

  • 1 pound farfalle ( bow tie) pasta
  • 1 pound cooked turkey, cubed
  • 5 green onions, sliced into rounds
  • 1 cup dried cherries
  • 1 cup gorgonzola cheese, cubed
  • 2 celery sticks, diced
  • 6 oz (1 package) of sliced almonds
  • 4 fresh basil leaves, chopped

Homemade Poppy Seed Dressing

  • ½ cup olive oil
  • 2 teaspoons mayonnaise
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon dried mustard
  • 1 teaspoon salt
  • 2–1/2 teaspoons poppy seeds

Instructions

Make The Poppy-Seed Dressing

  1. In a medium size bowl whisk red wine vinegar, sugar, salt, dried mustard, salt, and poppy seeds together. Slowly add the olive oil and mayonnaise. Cover and refrigerate.

Make Turkey Dried Cherry Pasta Salad

  1. Cook the farfalle pasta according to package directions; rinse and drain.
  2. Gently toss cooled cooked farfalle pasta, cubed turkey, sliced green onions, dried cherries, gorgonzola cheese, diced celery, sliced almonds, and chopped basil in a large bowl.
  3. Pour in the poppy-seed dressing to desired consistency.
  4. Cover and refrigerate the pasta salad up to an hour before serving.

Notes

  • This pasta salad is very versatile. You can substitute chicken for the turkey, craisins for the dried cherries, and sugar for the honey, and use other types of pasta noodles.

Nutrition

  • Serving Size: 12
  • Calories: 444
  • Sugar: 7
  • Sodium: 493
  • Fat: 23
  • Saturated Fat: 5
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 22
  • Cholesterol: 37

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Buffalo Chicken Dip Crock Pot

Buffalo Chicken Dip Crock Pot

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Buffalo Chicken Dip Crock Pot

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 130
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Ingredients

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  • 2 (8 ounce) cream cheese, softened
  • ¾ Franks buffalo sauce
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 packet Hidden Valley ranch salad dressing
  • 3 (10 ounce) can chunk chicken breast, drained
  • 1 cup shredded cheddar cheese
  • 1 cup blue cheese
  • 3 green onions, chopped (garnish on top)

Instructions

  1. In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
  2. Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
  3. Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

  • Serve with tortilla chips.

Nutrition

  • Serving Size: 16
  • Calories: 362
  • Sugar: 2
  • Sodium: 435
  • Fat: 29
  • Saturated Fat: 11
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 3
  • Protein: 23
  • Cholesterol: 99

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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For the Blueberry Maple Syrup

  • 1 cup maple syrup
  • 1–1/2 cup fresh blueberries
  • 1 tablespoon fresh lemon juice

For the Blueberry Buttermilk Pancakes

  • 2 cups flour
  • ¼ cup sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter,melted plus some for frying
  • 1 cup fresh blueberries

Instructions

To Make Blueberry Buttermilk Pancakes

  1. In a large mixing bowl stir all the dry ingredients: flour, sugar, baking powder, and salt.
  2. In a separate smaller bowl beat the eggs. Whisk in the buttermilk and melted butter to the smaller bowl.
  3. Pour slowly the liquid mixture into the dry ingredients. Whisk and mix it till it is well combined and moist. The batter should still be slightly lumpy and thick. Do no over-mix it.
  4. In a skillet on medium heat melt some butter enough to coat the pan. Take a ladle and drop the batter onto the pan and add a few blueberries to each pancake. When the top of the surface starts to bubble flip it over. Then after 1 min check the other side to see if is golden brown if not cook a little bit more till it is. You can always adjust the heat if needed. Serve with the homemade blueberry maple syrup.

To Make Homemade Blueberry Maple Syrup

  1. Wash and stem the fresh blueberries. Combine the blueberries, lemon juice, and maple syrup to a small saucepan over medium heat. Cook for about 2-3 minutes till the berries are slightly softened. Take a fork and mash the berries into the sauce. Simmer the syrup uncovered for 15 to 20 minutes stirring occasionally and mashing the blueberries.

Notes

  • Too much stirring can turn the pancakes into tough, rubbery, and flat disappointments.

Nutrition

  • Serving Size: 8
  • Calories: 333
  • Sugar: 30
  • Sodium: 235
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 57
  • Protein: 8
  • Cholesterol: 67

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Creamy Cabbage And Sausage Pasta

Creamy Cabbage And Sausage Pasta

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Creamy Cabbage And Sausage Pasta

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

Scale
  • 1 pound pork sausage
  • 1 medium head of cabbage, thinly sliced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 cups Top The Tator sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz egg noodles
  • 1/3 cup beef broth
  • Fresh parsley for garnish

Instructions

  1. On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

  • Serving Size: 8
  • Calories: 435
  • Sugar: 4
  • Sodium: 659
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 16
  • Cholesterol: 95

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Grilled Stuffed Burgers

Stuffed Grilled Burgers

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Stuffed Grilled Burgers

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
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Ingredients

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Mixture

  • 2 pounds ground beef
  • 1 small onion, finely diced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Stuffing

  • 1 cup crumbled potato chips
  • 4 slices of bread, crumbled
  • 4 strips of bacon, diced
  • ¼ cup water chestnuts, diced
  • 2 tablespoons chopped red pepper
  • ¼ teaspoon sage
  • ¼ teaspoon thyme

Instructions

  1. Take out 2 mixing bowls. Make the mixture in one mixing bowl and the stuffing in another.
  2. Form into patties, putting two together with the stuffing in the middle. Seal the edges and grill the patties.
  3. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

Nutrition

  • Serving Size: 8
  • Calories: 428
  • Sugar: 1
  • Sodium: 949
  • Fat: 26
  • Saturated Fat: 7
  • Unsaturated Fat: 17
  • Trans Fat: 1
  • Carbohydrates: 23
  • Protein: 25
  • Cholesterol: 75

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Low Carb Sweet Pepper Pizza

Low Carb Sweet Pepper Pizza

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Low Carb Sweet Pepper Pizza

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  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
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Ingredients

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  • 12 sweet pepper, cut in half
  • 12 pepperoni slices, cut in half
  • 12 hard salami slices, cut in half
  • 2 tablespoon pizza sauce
  • 2 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper. Cut the sweet peppers in half and remove the seeds and membranes.
  3. Place the sweet peppers on the baking sheet cut side up. Assemble the sweet pepper like a pizza. Layer each pepper slice with pizza sauce, pepperoni, hard salami, and mozzarella cheese. Sprinkle the top with the chopped parsley.
  4. Bake the sweet pepper pizza’s 25 minutes or until the mozzarella cheese on top is golden brown.

Nutrition

  • Serving Size: 4
  • Calories: 435
  • Sugar: 16
  • Sodium: 1158
  • Fat: 26
  • Saturated Fat: 12
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 24
  • Protein: 24
  • Cholesterol: 74

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Low Carb Bacon Wrapped Cheese Stuff Meatloaf

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 85
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Ingredients

Scale
  • 1 pound Jimmy Dean hot spicy pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 2 teaspoon garlic, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated Parmesan
  • 8 oz tomato sauce
  • 1 cup pork rinds, crumbs
  • 1 pound bacon
  • 1 cup cheddar cheese curds

Instructions

  1. Preheat the oven to 350ºF.
  2. Place parchment paper in a 10-inch loaf pan.
  3. In a large mixing bowl combine all the ingredients, except the bacon and cheese curds.
  4. Line the bottom of the loaf pan with half the bacon slices. Each slice should over lap each other and overhang on the sides. Press half of the meatloaf mixture into the pan. Make a groove with your hands in the middle of the loaf. Then add a row of cheese curds pressing down into the meat. Then put the rest of the meatloaf mixture on top of the cheese curd layer. Fold over the bacon that is overhanging.
  5. Using the parchment paper that was lined in the pan flip the meat loaf onto another sheet of parchment paper to finish wrapping the meatloaf. Take the rest of the bacon slices to wrap the other side and sides. The meatloaf at this point should have bacon on all sides. Tuck the bacon pieces in so it is nice and neat and then return the meatloaf back into a lined parchment paper loaf pan.
  6. Bake the meatloaf at 350ºF for one hour and 10 min or until the internal temperature reaches 165 ºF. It will be full of grease when done. Take out the meatloaf onto another platter and let it cool 10 minutes before slicing and serving.

Nutrition

  • Serving Size: 8
  • Calories: 466
  • Sugar: 2
  • Sodium: 1181
  • Fat: 35
  • Saturated Fat: 13
  • Unsaturated Fat: 18
  • Trans Fat: 1
  • Carbohydrates: 4
  • Protein: 32
  • Cholesterol: 137

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Slow Cooker Sausage Chili

Slow Cooker Sausage Chili

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Slow Cooker Sausage Chili

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  • Author: Troy | Taste & Review
  • Prep Time: 15
  • Cook Time: 300
  • Total Time: 5 hours 15 minutes
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Ingredients

Scale
  • 2 pounds Jimmy Dean pork sausage regular
  • 1 can pinto beans (16 Oz), rinsed and drained
  • 1 can kidney beans( 16 Oz), rinsed and drained
  • 1 can black beans (15 Oz), rinsed and drained
  • 1 can (10 Oz) diced tomatoes & green chilies
  • 1 can (15.25 Oz ) whole kernel sweet corn
  • 1 can (14.5 Oz) stewed tomatoes
  • 1 can (15 Oz) tomato sauce
  • 1 packet (.7 Oz) Italian salad dressing & recipe mix
  • 1 packet (1.25 Oz) taco seasoning mix
  • 1 Poblano pepper, chopped
  • 1 Onion, chopped

Instructions

  1. In a large sauce pan over medium heat cook the chopped onions, chopped poblano pepper, and sausage for 8-10 minutes or until sausage is thoroughly cooked. Breaking the meat as you cook it into crumbles and stirring often. Drain the grease and transfer meat mixture to a 6-qt. crock pot. Place the rest of the ingredients into the crock pot and stir. Cook the chili covered on low for 4-5 hours.

Notes

  • Serve with tortilla chips or Fritos. Garnish with cheddar cheese and sour cream.

Nutrition

  • Serving Size: 10
  • Calories: 373
  • Sugar: 6
  • Sodium: 1121
  • Fat: 25
  • Saturated Fat: 8
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 18
  • Cholesterol: 65

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