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Kielbasa Sauerkraut Soup

November 8, 2019/1 Comment/in Soup /by Cherie DeBrule

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Kielbasa Sauerkraut Soup

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes

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Ingredients

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1 ½ pound smoked kielbasa, cut diagonally ½ inch

6 small red potatoes, quartered

6 sweet peppers, seeds removed & chopped

1 medium yellow onion, chopped

3 medium carrots, cut into ¼ inch slices

1 can (14 ounces) sauerkraut, rinsed and drained

2 bay leaves

2 cans (14 ½ ounce each) chicken broth

4 cloves garlic minced

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon caraway seeds

½ teaspoon salt

1 tablespoon red pepper flakes

2 tablespoon olive oil

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Instructions

On a cutting board cut the kielbasa, red potatoes, sweet peppers, onion, carrots, and garlic. Set aside.

On medium heat add the kielbasa, yellow onions, sweet pepper, garlic, and olive oil to a stock pot. Sauté until browned on both sides and onions are translucent, about 8 minutes.

Add the small red potatoes, sauerkraut, bay leaves, chicken broth, brown sugar, yellow mustard, caraway seeds, salt, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, for 20 minutes stirring occasionally. Remove the bay leaves.

Nutrition

Serving Size: 6
Calories: 534
Sugar: 12.9g
Sodium: 1871mg
Fat: 18.9g
Saturated Fat: 5.2g
Carbohydrates: 50.3g
Fiber: 7.3g
Protein: 44.1g
Cholesterol: 101mg

Buffalo Chicken Soup

May 24, 2019/2 Comments/in Lunch, Soup /by Cherie DeBrule

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Buffalo Chicken Soup

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hour 25 minutes

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Ingredients

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1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

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Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

Serving Size: 10
Calories: 413
Sugar: 3.4g
Sodium: 4190mg
Fat: 21.3g
Saturated Fat: 12.1g
Carbohydrates: 26.6g
Fiber: 1.4g
Protein: 23.4g
Cholesterol: 91mg

Creamy Cabbage & Kielbasa

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

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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

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Ingredients

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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

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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

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Creamy Cabbage & Kielbasa

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

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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

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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

Slow Cooker Coconut Chicken Cabbage Soup

May 3, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Coconut Chicken Cabbage Soup

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

Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 240
Total Time: 4 hours 10 minutes

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Ingredients

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1 ½ lbs boneless, skinless chicken breasts
1 tablespoon ghee
1 medium onion, diced
1 medium bell pepper, diced
1 small jalapeno, seeds and membranes removed, finely diced
2 celery stalks, chopped
2 carrots, shredded
1 cup cabbage, chopped
6 cloves garlic, minced
2 ½ teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon Himalayan salt
¼ teaspoon black pepper
1 (14 oz) full fat coconut milk
2 (32 oz) organic chicken broth
½ lime, juiced
½ cup fresh cilantro, chopped

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Instructions

On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
Cover on high for 3-4 hours or low for 8 hours.
Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

Serving Size: 12
Calories: 197
Sugar: 2
Sodium: 614
Fat: 10
Saturated Fat: 8
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 6
Protein: 21
Cholesterol: 51

Reuben Egg Rolls

March 19, 2018/1 Comment/in Appetizers, Snack /by Cherie DeBrule

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Reubon Egg Rolls

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

Author: Cherie | Taste & Review
Prep Time: 60
Cook Time: 30
Total Time: 90

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Ingredients

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1 (14.5 oz) can bean sprouts in water, drained
2 (6 oz )(2 bags) shredded Swiss cheese
2 cups sauerkraut, drained
1 cup shredded carrots
1 pound cooked corn beef, diced
2 teaspoon caraway seeds
1 (8-oz.) package cream cheese, softened
36 egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoon water
1 quart peanut oil for frying

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Instructions

In a medium size bowl combine the bean sprouts, shredded swiss cheese, sauerkraut, shredded carrots, diced corn beef, and caraway seeds. Mix it till it is all combined.
In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
Next is making the reubon egg rolls. Take a butter knife and spread a dollop teaspoon size of cream cheese on to the egg roll wrapper. Use ¼ cup to scoop reubon egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Wrap the egg roll as shown on the package. Repeat till you use up all the egg wrappers.
Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the reubon egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with thousand island dressing.

Nutrition

Serving Size: 36
Calories: 121
Sugar: 2
Sodium: 113
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 9
Protein: 5
Cholesterol: 16

Chicken Rotisserie Noodle Soup

March 5, 2018/1 Comment/in Lunch, Soup /by Cherie DeBrule

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Chicken Rotisserie Noodle Soup

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

Author: Cherie | Taste & Review
Prep Time: 40
Cook Time: 120
Total Time: 2 hours 40 minutes

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Ingredients

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Ingredients To Make The Chicken Rotisserie Soup

1 prepared rotisserie chicken
3 (32 ounce )cartons of chicken broth
1 small onion
1 tablespoon garlic
4 carrots
4 stalks celery
½ cup white wine
1 teaspoon lemon juice
1 teaspoon thyme
4 bay leaves
2 tablespoon celery leaves
3 tablespoon fresh parsley
½ teaspoon salt
½ teaspoon black pepper

Ingredients To Make The Egg Noodles

3 cups flour
2 tablespoon baking powder
½ teaspoon salt
4 eggs
4 tablespoon milk

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Instructions

To Make The Chicken Rotisserie Soup

Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.

Nutrition

Serving Size: 14
Calories: 183
Sugar: 2
Sodium: 450
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 25
Protein: 13
Cholesterol: 75

Creamy Cabbage And Sausage Pasta

January 25, 2018/1 Comment/in Dinner, Hotdish, Pasta /by Cherie DeBrule

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Creamy Cabbage And Sausage Pasta

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

Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound pork sausage
1 medium head of cabbage, thinly sliced
1 large onion, diced
2 medium carrots, diced
2 cups Top The Tator sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz egg noodles
1/3 cup beef broth
Fresh parsley for garnish

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Instructions

On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

Serving Size: 8
Calories: 435
Sugar: 4
Sodium: 659
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 31
Protein: 16
Cholesterol: 95

Creamy Chicken Broccoli and Cheese Soup

December 29, 2017/1 Comment/in Soup /by Cherie DeBrule

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Creamy Chicken Broccoli and Cheese Soup

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 25
Total Time: 35

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Ingredients

Scale

4 carrots shredded
12 Oz frozen broccoli package
8 green onions, finely chopped
26 Oz cream of chicken condensed soup
32 Oz chicken broth (1 box)
16 Oz Velveeta cheese (half the box)
1 cup cheddar cheese
4 chicken breasts, boneless and skinless shredded

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Instructions

Wash the carrots and peel them. Then using a grater finely shred the carrots and set aside in medium size bowl. On a cutting board take out the frozen broccoli and cut it up into small chunks and add to the bowl. Cut up the green onions finely chopped and add to the bowl.
Pour the chicken broth and cream of chicken condensed soup into a stock pot. Use a whisk to blend the broth together and then bring to a boil. Cut up the Velveeta cheese in chunks and add to the soup. Turn it on to medium heat stir often till the cheese is melted and soup is heated through. Turn the heat to simmer and add your chicken breasts, broccoli, carrots and green onions to the soup. After 15 minutes, remove the chicken breasts from the soup with tongs and transfer to a plate to cool. When the chicken is cool enough to handle, shred the chicken using a fork and knife, and add back to the broccoli cheese soup. Add the cheddar cheese and continue simmering the soup until the vegetables are tender and cheese is melted.

Nutrition

Serving Size: 8
Calories: 427
Sugar: 7
Sodium: 1991
Fat: 25
Saturated Fat: 13
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 19
Protein: 32
Cholesterol: 103

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Combine The Homemade Egg Noodles Into The Soup

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