2019 - Page 3 of 3 - Taste and Review

Creamy Cabbage & Kielbasa

January 22, 2019/0 Comments/in Dinner, Lunch /by Cherie DeBrule

Print

Creamy Cabbage & Kielbasa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Print

Creamy Cabbage & Kielbasa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

Print

Wild Rice Ham Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

Print Recipe

Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Print

Wild Rice Ham Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

Print Recipe

Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Creamy Wild Rice Ham Soup

January 11, 2019/0 Comments/in Soup /by Cherie DeBrule

Print

Creamy Wild Rice Ham Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min

Print Recipe

Ingredients

Scale

2 cups diced cooked ham
2 cups uncooked wild rice
1 medium onion, chopped
1 tablespoon butter
1 pound (1 bag) frozen mixed vegetables, thawed
2 cans cream celery soup
2 cups chicken broth
1 pint heavy whipping cream
1 cup milk
1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.

In a large stock pot melt 1 tablespoon butter. Then add the chopped onions and keep stirring until translucent and tender. Make sure to not brown the onions.

Stir in the 2 cans of cream celery soup, chicken broth, heavy whipping cream, and milk. Bring to a boil and stir for 5 minutes.

Add the diced cooked ham, cooked wild rice, mixed vegetables, and pepper.

Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally. Serve warm.

Notes

This soup is a great way to use leftover ham. Prepare the wild rice mix ahead of time.

Nutrition

Serving Size: 12
Calories: 360
Sugar: 3.3g
Sodium: 852mg
Fat: 21g
Saturated Fat: 11.4g
Carbohydrates: 32.5g
Fiber: 4.1g
Protein: 11.8g
Cholesterol: 78mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

Print

Keto Poblano Cheddar Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

Print Recipe

Ingredients

Scale

2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

Print

Keto Dill Pickle Ham Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

Print Recipe

Ingredients

Scale

6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

White Chocolate Snowman Cheeseball

January 2, 2019/1 Comment/in Appetizers, Christmas, Desserts, Dip /by Cherie DeBrule

Print

White Chocolate Snowman Cheeseball

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 25 min
Total Time: 25 minutes

Print Recipe

Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf

Cook Mode Prevent your screen from going dark

Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.

Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.

Nutrition

Serving Size: 30
Calories: 186
Sugar: 14.4g
Sodium: 88mg
Fat: 13.4g
Saturated Fat: 8.3g
Carbohydrates: 14.6g
Fiber: .2g
Protein: 2.4g
Cholesterol: 27mn

Archive for year: 2019

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Pages

Categories

Archive