Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

/0 Comments/in , , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
Print Recipe

Ingredients

Scale
  • 12 oz. (1 box) tricolor spiral pasta
  • 1 pound chicken breast
  • 3 celery stalks
  • 1 green onion bundle
  • 1 cup shredded carrot
  • 13 oz. buttermilk ranch dressing
  • 1/4 cup Franks Red Hot Sauce
  • 5 oz. crumbled blue cheese + some for topping

Instructions

  1. Cook the pasta according to package directions; rinse and drain. 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. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

  • Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 734
  • Sugar: 4
  • Sodium: 1107
  • Fat: 43
  • Saturated Fat: 11
  • Unsaturated Fat: 29
  • Trans Fat: 0
  • Carbohydrates: 50
  • Protein: 37
  • Cholesterol: 103

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Lumberjack Spaghetti

/0 Comments/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lumberjack Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
Print Recipe

Ingredients

Scale
  • 1/2 package of spaghetti noodles
  • 1 pound 3 oz italian sausage links (Five links in a package)
  • One large onion
  • 2 cups chili sauce. ( 2 bottles-12 ounce in a bottle)
  • 1/2 stick butter
  • 4 teaspoon worcestershire sauce
  • Parmesan (garnish on top)

Instructions

  1. Cook spaghetti according to package directions; rinse and drain. While spaghetti noodles are cooking cut up the sausage and onion and add to frying pan. Cook the sausage and onion till they are done. Add the butter in the pan. Before it burns, add the Chili sauce and worcester sauce. Stir. Add the drained spaghetti, toss and serve.

Nutrition

  • Serving Size: 6
  • Calories: 599
  • Sugar: 11
  • Sodium: 2378
  • Fat: 41
  • Saturated Fat: 20
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 26
  • Protein: 28
  • Cholesterol: 103

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Blue Cheese Dip

Blue Cheese Dip

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blue Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 15
  • Total Time: 15
Print Recipe

Ingredients

Scale
  • 1/2 cup of sour cream
  • 1/2 cup of crumbled blue cheese
  • 1/2 cup of mayo
  • 1 tablespoon of wine vinegar or white wine vinegar
  • One clove of garlic minced

Instructions

  1. In a medium bowl, mix sour cream, mayo, wine vinegar until smooth. Add the crumbled blue cheese and garlic minced. Stir and cover it. Place in the refrigerator and chill until ready to serve.

Notes

  • This Blue Cheese Dip is perfect for dipping buffalo chicken wings, or cut vegetables.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Turkey & Cheese Slider

Turkey & Cheese Slider

/0 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey & Cheese Slider

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
Print Recipe

Ingredients

Scale
  • Hawaiian mini sub rolls (6 subs)
  • 24 slices of turkey
  • 6 slices provolone cheese
  • 1 stick butter
  • 4 tablespoon dijon honey mustard
  • 3 tablespoon sugar
  • Poppy seeds (garnish on top)

Instructions

  1. Preheat oven to 350ºF. Line baking tray with parchment paper. Place button of sub bun on parchment paper and then add 4 slices of turkey, 1 slice of provolone. Add top of bun. Repeat this till all 6 sandwiches are made. Melt butter and mix with dijon honey mustard and sugar until well blended. Brush mixture on top of sub buns and allow to drip between rolls. Sprinkle with poppy seeds. Bake for 20 minutes.

Nutrition

  • Serving Size: 6
  • Calories: 471
  • Sugar: 11
  • Sodium: 1366
  • Fat: 26
  • Saturated Fat: 15
  • Unsaturated Fat: 9
  • Trans Fat: 1
  • Carbohydrates: 25
  • Protein: 36
  • Cholesterol: 109

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chuckwagon slider

Chuckwagon Slider

/0 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chuckwagon Slider

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
Print Recipe

Ingredients

Scale
  • Hawaiian mini sub rolls (6 subs)
  • 6 slices Harvati cheese
  • 12 slices ham
  • 18 slices of cot salami
  • 1 stick of butter
  • Poppy seed (garnish on top)
  • Minced Onion (garnish on top)
  • Parsley (garnish on top)
  • Garlic Powder (garnish on top)

Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.

Nutrition

  • Serving Size: 6
  • Calories: 432
  • Sugar: 2
  • Sodium: 1720
  • Fat: 28
  • Saturated Fat: 13
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 26
  • Cholesterol: 90

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti With Chicken & Thai Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 15
  • Cook Time: 24
  • Total Time: 39
Print Recipe

Ingredients

Scale
  • 5 chicken breasts cooked and shredded
  • Half a box of spaghetti noodles
  • 1 cup finely shredded carrot
  • 1 Tablespoon minced garlic
  • 2 cups of edamame beans
  • Half of poblano pepper
  • One red bell pepper
  • 5 green onions
  • 1 ounce of water chestnuts diced
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 tablespoon rice vinegar
  • 5 tablespoon sesame oil
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Honey roasted peanuts (Garnish on top for presentation)
  • Sesame seeds (Garnish on top for presentation)
  • 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

Instructions

  1. 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. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

  • Taste for hotness and fix to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 441
  • Sugar: 10
  • Sodium: 707
  • Fat: 24
  • Saturated Fat: 4
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 33
  • Cholesterol: 61

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

/1 Comment/in , , , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes
Print Recipe

Ingredients

Scale
  • 5 cups of grilled cooked chicken
  • 16 oz box macaroni large rings
  • 4 celery stalks
  • 2 teaspoons dried onion flakes
  • 2 cups mayonnaise
  • 4 ounces Cool Whip
  • 1 lb green grapes
  • 2 cups cashews halves and pieces
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Instructions

  1. Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

  • The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

  • Serving Size: 20
  • Calories: 400
  • Sugar: 7
  • Sodium: 298
  • Fat: 25
  • Saturated Fat: 5
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 17
  • Cholesterol: 39

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Fluffy Meatloaf

Fluffy Meatloaf

/4 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 100
Print Recipe

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 lb ground lean pork
  • 8 bread slices or 2 cups of bread crumbs
  • 1 1/4 cups milk
  • 1 egg beaten
  • 1/4 minced onion
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon sage
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic salt or 2 teaspoon of crushed up garlic
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 1 tablespoon worcestershire sauce
  • 3 tablespoon of ketchup

Instructions

  1. Preheat oven to 350ºF. In large mixing bowl mix the meat together. Then add the bread crumbs. If you are using bread slices use a food processor to make crumbs. Add in the rest of the dry ingredients. In a separate small bowl beat the egg, milk, and worcestershire sauce. Then add the wet mixture to the dry mixture and use your hands to mix thoroughly. Press mixture in ungreased meat loaf pan. Spread ketchup on top of loaf. Bake 1 1/2 hour or or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Notes

  • Moist, seasoned just right. Save some for sandwiches.

Nutrition

  • Serving Size: 8
  • Calories: 301
  • Sugar: 5
  • Sodium: 372
  • Fat: 15
  • Saturated Fat: 6
  • Unsaturated Fat: 8
  • Trans Fat: 1
  • Carbohydrates: 18
  • Protein: 22
  • Cholesterol: 88

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Fourth Of July M&M’S Cookie Bars

Fourth Of July M&M’S Cookie Bars

/0 Comments/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fourth Of July M&M’S Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
Print Recipe

Ingredients

Scale
  • 2 sticks of butter (room temperature)
  • 1 cup of firmly packed golden brown sugar
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons of pure vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 1/2 cups of Red, White & Blue M&M’S, plus more for topping
  • 1 cup of mini chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350ºF. Line a 9×13 baking dish with parchment paper. Leave some overhang to make removal easier. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy. Add in eggs and vanilla extract and continue to mix for another minute. Lower the speed of the mixer and slowly add flour, baking soda and salt, and mix until combined. Fold in the M&M’s. Place cookie dough mixture into prepared baking dish lined with the parchment paper. Sprinkle additional Red, White & Blue M&M’S and 1 cup mini chocolate chips into the top of cookie dough. Press it down with a fork. Bake 30 minutes or until golden brown. Give it time to cool and then cut into bars.

Notes

  • Great for 4th of July or Memorial Day!

Nutrition

  • Serving Size: 20
  • Calories: 286
  • Sugar: 25
  • Sodium: 158
  • Fat: 13
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 4
  • Cholesterol: 54

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Blueberry Strawberry Crumble Bar

Blueberry Strawberry Crumble Bar

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Strawberry Crumble Bar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 65
Print Recipe

Ingredients

Scale
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup cold unsalted butter, cut into chunks
  • 1 large egg
  • Juice of 1 lemon
  • 4 teaspoons cornstarch
  • 3 cups fresh blueberries
  • 1 cup strawberries cut up

Instructions

  1. Preheat the oven to 375º F. Grease a 9×13 inch pan.
  2. In a medium mixing bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork to blend in the butter and egg. Push mixture down with a fork. The dough will be lumpy and crumbly. Place half of dough into the pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Cut up the strawberries and then fold it in the mixture along with the blueberries. Sprinkle the berry mixture evenly over the crumbled crust. Take a fork and press the berry mixture into the crust. Then take the remaining crumbly dough and place on top of the berry mixture layer.
  4. Bake in preheated oven for 55 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Nutrition

  • Serving Size: 20
  • Calories: 230
  • Sugar: 18
  • Sodium: 35
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 3
  • Cholesterol: 34

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!