Side Dish Archives - Taste and Review

Red White Blue Pasta Salad

July 26, 2019/1 Comment/in Dinner, Main dish, Pasta, Side Dish /by Cherie DeBrule

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Red White Blue Pasta Salad

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

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Ingredients

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Ingredients For Red White Blue Pasta Salad:
16 ounce rotini pasta
22 ounce grilled chicken
2 cups spinach chopped
2/3 cup blueberries
2/3 raspberries
2/3 cup strawberries, sliced
2 (3.5 ounce) honey roasted pecan pieces
1/4 purple onion, diced
2 ( 5 ounce) blue cheese crumbles
2.1 ounce fully cooked bacon (12 slices)

Ingredients For Strawberry Raspberry Vinaigrette:
1/2 cup fresh strawberries, sliced
1/2 cup raspberries
1 tablespoon minced shallot
1/4 cup balsamic vinegar
2 tablespoons water
1 teaspoon dijon mustard
1 teaspoon honey
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil

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Instructions

Make The Pasta Salad:
Cook the pasta according to package directions; rinse and drain.

Take out a large mixing bowl. While the pasta is cooking on a cutting board you can chop the spinach, grilled chicken, purple onion, and cooked bacon. Then add the chopped spinach, chicken, purple onion and bacon pieces to the large mixing bowl. Cut the strawberries in slices and add to the bowl.

Then add the cooked pasta, blueberries, raspberries, to the large bowl.

Toss half of the Strawberry Raspberry Vinagrette with the pasta. Chill for an hour before serving.

Then add in the remaining dressing and toss to combine. Garnish the top of the salad with blue cheese crumbles and honey roasted pecan pieces.

Make The Strawberry Raspberry Vinaigrette:

Use a blender to blend all ingredients until smooth.

Notes

This summer salad goes fabulous with grilled chicken fresh off the grill. It is what makes it taste the best. You can also make the grilled chicken the night before. If you don’t have the time you can use the frozen pre-cooked grilled chicken found at the grocery stores.

Nutrition

Serving Size: 10
Calories: 525
Sugar: 7.8g
Sodium: 668mg
Fat: 31.3g
Saturated Fat: 6.9g
Carbohydrates: 38.9g
Fiber: 0.7g
Protein: 24.3g
Cholesterol: 110mg

Caesar Pasta Salad

July 24, 2019/0 Comments/in Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Caesar Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 12
Total Time: 82 minutes

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Ingredients

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12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing

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Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.

Nutrition

Serving Size: 10
Calories: 846
Sugar: 5.4g
Sodium: 1613mg
Fat: 56.7g
Saturated Fat: 4.5g
Carbohydrates: 69.7g
Fiber: 5.3g
Protein: 24.6g
Cholesterol: 69mg

Broccoli Casserole

March 8, 2019/0 Comments/in Hotdish, Side Dish, Thanksgiving /by Cherie DeBrule

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Broccoli Casserole

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min

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Ingredients

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2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed

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Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones. Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden. Allow time to cool before serving.

Nutrition

Serving Size: 10
Calories: 301
Sugar: 3.3g
Sodium: 668mg
Fat: 21.7g
Saturated Fat: 6.9g
Carbohydrates: 21.9g
Fiber: 2.5g
Protein: 6.8g
Cholesterol: 61mg

Wild Rice Ham Salad

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

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Wild Rice Ham Salad

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

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Ingredients

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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

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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

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Wild Rice Ham Salad

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

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Ingredients

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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

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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

Keto Poblano Cheddar Muffins

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

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Keto Poblano Cheddar Muffins

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

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Ingredients

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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

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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

3D Vegetable Christmas Tree

December 28, 2018/0 Comments/in Appetizers, Christmas, Side Dish, Vegan /by Cherie DeBrule

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3D Vegetable Christmas Tree

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Author: Cherie | Taste & Review
Prep Time: 40 min
Total Time: 40 minutes

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Ingredients

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3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives

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Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.

Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.

Nutrition

Serving Size: 20
Calories: 68
Sugar: 2.9g
Sodium: 481mg
Fat: 3.8g
Saturated Fat: .2g
Carbohydrates: 7.7g
Fiber: 2.3g
Protein: 1.9g
Cholesterol: 0mg

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

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Cauliflower Bacon Ranch Salad

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

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Ingredients

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SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

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Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

Low Carb Loaded Cauliflower Casserole

October 3, 2018/0 Comments/in Hotdish, Low Carb, Side Dish /by Cherie DeBrule

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Low Carb Loaded Cauliflower Casserole

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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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For The Cauliflower Casserole

1 large head cauliflower, cut into florets
2 tablespoon butter
1 cup heavy cream
2 oz. cream cheese
1 cup Top The Tator sour cream
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon himalayan salt
½ teaspoon pepper

Casserole Toppings

½ cup shredded sharp cheddar cheese
1 (3 oz bag) real bacon bits
1/4 cup chopped green onions
1 tablespoon parsley

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Instructions

Preheat the oven to 375ºF.
Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
Mash until it is smooth like mashed potatoes.
Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
Bake in the oven for 20 minutes or until cheese is melted.
Serve immediately and enjoy!

Nutrition

Serving Size: 6
Calories: 498
Sugar: 4
Sodium: 743
Fat: 43
Saturated Fat: 24
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Protein: 17
Cholesterol: 125

Grilled Prosciutto Wrapped Asparagus

April 19, 2018/1 Comment/in Appetizers, Low Carb, Side Dish /by Cherie DeBrule

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Grilled Prosciutto Wrapped Asparagus

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 12
Total Time: 22

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Ingredients

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1 pound asparagus spears, trimmed
1 (3 oz) package of prosciutto slices
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoons onion powder
2 teaspoons freshly ground black pepper

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Instructions

Preheat grill to medium heat.While the grill is heating up you can prepare the food.
In a small bowl combine extra virgin olive oil, lemon juice, onion powder, and ground black pepper. Set aside.
On a cutting board cut off the bottom 2 inches of each asparagus spear. The stalky woody bottom should be cut off.
Take one slice of prosciutto and twirl it around to wrap each asparagus spear. The prosciutto will stick to the asparagus as you twist it on it. Continue this pattern till all the asparagus are wrapped.
Place the prosciutto wrapped asparagus spears into the olive oil mixture. Take tongs and mix all the spears so they are all drenched in the olive oil mixture.
Take the tongs and place the asparagus spears on the grill. Cook on low for 6 minutes a side or until prosciutto is crisp and asparagus is tender.

Notes

Do not add any additional salt to this recipe as the prosciutto is salty enough.

Nutrition

Serving Size: 6
Calories: 157
Sugar: 2
Sodium: 324
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 4
Protein: 5
Cholesterol: 11

BBQ Bacon Ranch Chicken Pasta Salad

March 8, 2018/2 Comments/in Dinner, Pasta, Salad, Side Dish /by Cherie DeBrule

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BBQ Bacon Ranch Chicken Pasta Salad

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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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Ingredients To Make The BBQ Pasta Salad

1 pound chicken, shredded
1 (15 ounce) can black beans
1 (12 ounce) box tricolor rotini pasta
One red pepper
1/2 poblano pepper
1 (8 ounces) medium cheddar cheese cut up in small chunks
1 (4.3 ounces) bag of real crumbed bacon
1 (9 1/4 ounces) bag Fritos corn chips

Ingredients To Make The BBQ Ranch Dressing

¼ cup buttermilk
⅓ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
1 cup barbecue sauce
¼ teaspoon garlic powder
½ teaspoon fresh dill
½ teaspoon fresh parsley
1 tablespoon snipped fresh chives
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

To Make Make The BBQ Ranch Dressing

In a medium size bowl whisk the buttermilk, mayonnaise, sour cream, bbq sauce until it is blended well. Add in the garlic power, fresh dill, fresh parsley, fresh chives, onion powder, salt and pepper. Keep whisking until it is smooth and creamy. If desired add in more bbq sauce. Cover and chill.

To Make The Pasta Salad

Cook the pasta according to package directions; rinse and drain. Place the pasta in a large bowl.
Place chicken breasts into a saucepan 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 large bowl.
Rinse and drain the black beans and add it to the large bowl.
Cut up the red pepper,poblano pepper, cheddar cheese and add it to the large bowl.
Cover and refrigerate the pasta salad for one hour. When ready to serve add the crumbled bacon, bbq ranch dressing, and toss to combine. Sprinkle corn chips on top.

Nutrition

Serving Size: 12
Calories: 574
Sugar: 9
Sodium: 672
Fat: 29
Saturated Fat: 8
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 51
Protein: 26
Cholesterol: 66

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Nutrition

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SALAD

Creamy Dressing

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Nutrition

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For The Cauliflower Casserole

Casserole Toppings

Instructions

Nutrition

Ingredients

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Notes

Nutrition

Ingredients

Ingredients To Make The BBQ Pasta Salad

Ingredients To Make The BBQ Ranch Dressing

Instructions

To Make Make The BBQ Ranch Dressing

To Make The Pasta Salad

Nutrition

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