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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

Buffalo Chicken Soup

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

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Buffalo Chicken Soup

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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

Thanksgiving Leftover Egg Rolls

November 27, 2018/1 Comment/in Appetizers, Snack, Thanksgiving /by Cherie DeBrule

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Thanksgiving Leftover Egg Rolls

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

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Ingredients

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Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

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Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the 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 the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

Serving Size: 20
Calories: 316
Sugar: 1.2g
Sodium: 276mg
Fat: 25.1g
Saturated Fat: Fat 4.3g
Carbohydrates: 18.1g
Fiber: 0.7g
Protein: 5.3g

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Buffalo Chicken Meatballs

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

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Ingredients

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Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

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

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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

Chicken Rotisserie Noodle Soup

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

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Chicken Rotisserie Noodle Soup

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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

Turkey Dried Cherry Pasta Salad

February 9, 2018/0 Comments/in Pasta, Salad /by Cherie DeBrule

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Turkey Dried Cherry Pasta Salad

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 30

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Ingredients

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Pasta Salad

1 pound farfalle ( bow tie) pasta
1 pound cooked turkey, cubed
5 green onions, sliced into rounds
1 cup dried cherries
1 cup gorgonzola cheese, cubed
2 celery sticks, diced
6 oz (1 package) of sliced almonds
4 fresh basil leaves, chopped

Homemade Poppy Seed Dressing

½ cup olive oil
2 teaspoons mayonnaise
¼ cup red wine vinegar
¼ cup sugar
½ teaspoon salt
1 teaspoon dried mustard
1 teaspoon salt
2–1/2 teaspoons poppy seeds

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Instructions

Make The Poppy-Seed Dressing

In a medium size bowl whisk red wine vinegar, sugar, salt, dried mustard, salt, and poppy seeds together. Slowly add the olive oil and mayonnaise. Cover and refrigerate.

Make Turkey Dried Cherry Pasta Salad

Cook the farfalle pasta according to package directions; rinse and drain.
Gently toss cooled cooked farfalle pasta, cubed turkey, sliced green onions, dried cherries, gorgonzola cheese, diced celery, sliced almonds, and chopped basil in a large bowl.
Pour in the poppy-seed dressing to desired consistency.
Cover and refrigerate the pasta salad up to an hour before serving.

Notes

This pasta salad is very versatile. You can substitute chicken for the turkey, craisins for the dried cherries, and sugar for the honey, and use other types of pasta noodles.

Nutrition

Serving Size: 12
Calories: 444
Sugar: 7
Sodium: 493
Fat: 23
Saturated Fat: 5
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 38
Protein: 22
Cholesterol: 37

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

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Chicken & Grape Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

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Ingredients

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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

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Instructions

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

Stuffed Acorn Squash

April 30, 2017/0 Comments/in Dinner, Side Dish, Thanksgiving, Vegan /by Cherie DeBrule

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Stuffed Acorn Squash

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Author: Cherie DeBrule

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Description

Stuffed Acorn Squash

Ingredients

Scale

4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup brown rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 bag of baby spinach chopped
1/2 cup pecans, coarsely chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 teaspoon sea salt
2–1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
(Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

You can keep the seeds and bake them for later.

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Nutrition

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Nutrition

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Buffalo Chicken Meatballs

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Notes

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Ingredients To Make The Egg Noodles

Instructions

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To Make The Homemade Egg Noodles

Combine The Homemade Egg Noodles Into The Soup

Nutrition

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Pasta Salad

Homemade Poppy Seed Dressing

Instructions

Make The Poppy-Seed Dressing

Make Turkey Dried Cherry Pasta Salad

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