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BBQ Bacon Ranch Chicken Pasta Salad

BBQ Bacon Ranch Chicken Pasta Salad

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

BBQ Bacon Ranch Chicken Pasta Salad

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

Ingredients

Scale

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

Buffalo Chicken Dip Crock Pot

Buffalo Chicken Dip Crock Pot

February 5, 2018/1 Comment/in Appetizers, Dip, Low Carb /by Cherie DeBrule

Buffalo Chicken Dip Crock Pot

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

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)

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Instructions

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.
Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
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

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

January 26, 2018/1 Comment/in Breakfast /by Cherie DeBrule

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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

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

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Instructions

To Make Blueberry Buttermilk Pancakes

In a large mixing bowl stir all the dry ingredients: flour, sugar, baking powder, and salt.
In a separate smaller bowl beat the eggs. Whisk in the buttermilk and melted butter to the smaller bowl.
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.
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

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

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

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. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114