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Red White Blue Pasta Salad

Red White Blue Pasta Salad

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Red White Blue Pasta Salad

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

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

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30
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Ingredients

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  • 1 (8 0z) cream cheese package, softened at room tempature
  • ¼ cup ghee
  • 3 tablespoon fresh basil, finely chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup sun dried tomatoes, drained and finely chopped
  • 8 kalamata olives, pitted, chopped
  • 1 ½ cup finely shredded parmesan cheese
  • ¼ teaspoon freshly ground pepper

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
  3. Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
  4. Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
  5. In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
  6. Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

  • Serving Size: 20
  • Calories: 91
  • Sugar: 1
  • Sodium: 153
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 3
  • Cholesterol: 23

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Melon, Mozzarella, & Prosciutto Skewers

Melon, Mozzarella, & Prosciutto Skewers

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Melon Mozzarella Prosciutto Skewers

Melon, Mozzarella, & Prosciutto Skewers

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  • Author: Cherie | Taste & Review
  • Prep Time: 60
  • Total Time: 1 hour
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Ingredients

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  • Cantaloupe, 20 melon balls or cut into 20 cubes
  • Honeydew, 20 melon balls or cut into 20 cubes
  • Watermelon, 20 melon balls or cut into 20 cubes
  • Pineapple, 20 chunks
  • 2 ( 8 Oz.) mozzarella balls (ciliegine), cut into 40 pieces
  • 2 (3 Oz.) 40 slices of Prosciutto
  • 20 fresh Basil leaves
  • 20 (12 inch) wooden skewers
  • Balsamic vinegar, for drizzling

Instructions

  1. Take a melon baller tool and scoop out 20 balls of the cantaloupe, honeydew, watermelon and set
  2. aside. If you don’t have a melon baller tool you can cut them into cubes.
  3. Next cut the pineapple into 20 small chunks and set aside.

Assemble the Melon, Mozzarella, & Prosciutto Skewers

  1. Thread 1 cantaloupe ball, 1 mozzarella piece, 1 prosciutto piece, 1 pineapple chunk,1 basil leaf, 1 watermelon ball, 1 mozzarella ball, 1 prosciutto piece, 1 honeydew ball onto each wooden skewer.
  2. Repeat this pattern till all the wooden skewers are assembled. Place on a serving platter.
  3. Serve with balsamic vinegar. Let your guest decide how much they want to drizzle on.

Nutrition

  • Serving Size: 20
  • Calories: 135
  • Sugar: 7
  • Sodium: 338
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 7
  • Cholesterol: 25

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Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

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Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

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  • Author: Bryon | Taste & Review
  • Prep Time: 25
  • Cook Time: 240
  • Total Time: 4 hours 25 minutes
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Ingredients

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Ingredients To Make The Pork Meatballs

  • 2 pounds ground pork
  • 2/3 cup minced fresh parsley
  • 4 cloves garlic, minced
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • ¼ cup warm water
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda

Ingredients To Make The Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion
  • 1 yellow bell pepper, diced
  • 1 (6 oz) can tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion power
  • 1/8 teaspoon red pepper flakes
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 1 (32 oz) carton organic chicken broth
  • 1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
  • 1/4 cup fresh basil leaves, minced

Instructions

To Make The Pork Meatballs

  1. Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
  2. In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
  3. Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
  4. Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

  1. While the meatballs are cooking in the oven you can start to prepare the soup.
  2. In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
  3. Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
  4. Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

  • Serving Size: 10
  • Calories: 334
  • Sugar: 4
  • Sodium: 1314
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 11
  • Protein: 27
  • Cholesterol: 85

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