Chicken Archives - Taste and Review

Chicken Bean Soup

October 15, 2019/0 Comments/in Soup /by Cherie DeBrule

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Chicken Bean Soup

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

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Ingredients

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1 large onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1 ¼ pounds boneless skinless chicken breasts, cooked and cubed

1 can (15 oz.) cannellini beans, rinsed and drained

1 can (15 oz.) great northern beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 can (4 oz.) chopped green chiles

3 cups water

3 tablespoon lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon cumin

¼ teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

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Instructions

On a cutting board chop up a medium size onion and mince garlic. Transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions, and garlic.

Add the chicken breasts, beans, diced tomatoes and green chiles, chopped green chiles, water, lime juice, lemon-pepper seasoning, cumin, chili powder, salt, and pepper.

Bring to a boil stirring often for 5 minutes. Then reduce the heat and simmer for 25 minutes to bring all the flavors together.

Notes

Garnish with avocado slices and lime flavored tortilla strips before serving.

Nutrition

Serving Size: 6
Calories: 582
Sugar: 4.6g
Sodium: 691mg
Fat: 10.9g
Saturated Fat: 2.6g
Carbohydrates: 70.3g
Fiber: 22.8g
Protein: 51.1g
Cholesterol: 84mg

Red White Blue Pasta Salad

July 26, 2019/1 Comment/in Dinner, Main dish, Pasta, Side Dish /by Cherie DeBrule

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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

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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

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

Keto Crack Salsa Chicken

December 14, 2018/2 Comments/in Dinner, Low Carb, Lunch /by Cherie DeBrule

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Keto Crack Salsa Chicken

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 360 min
Total Time: 370 min

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Ingredients

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3 pounds boneless skinless chicken breast
1/2 Cup chicken broth
1/2 cup salsa
1 Tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon minced garlic
1 teaspoon minced onion
1/4 teaspoon pepper
2 x (1 ounce) packets dry ranch seasoning
2 x (8 ounce) package cream cheese, cut into smaller chunks
1 cup Colby Jack Cheese
10 slices bacon, ( 1 package) cooked crispy and crumbled

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Instructions

Pour the chicken broth on the bottom of the slow cooker. Add the salsa, dried parsley, dried dill, minced onion, pepper, and two packets of dry ranch seasoning. Stir till well combined.

Next place the chicken breasts on the bottom of a slow cooker. Add two packages of cream cheese that are cut into small chunks on top of the chicken breasts.

Cook on low for 6-8 hours or high for 4 hours.

Take the chicken out and shred the cooked chicken with a fork on a cutting board. Add the shredded chicken back in the slow cooker. Then add the Colby Jack Cheese and bacon crumbles on top.

Serve after the cheese has melted on it.

Notes

For a strict Keto diet don’t use the dry ranch seasoning packets as they contain maltodextrin. Garnish this dish with green onions if desired. Serve it with cloud bread, lettuce wraps, low carb wraps, coleslaw, riced cauliflower, zucchini noodles, or eat it as is.

Nutrition

Serving Size: 8
Calories: 992
Sugar: .3 g
Sodium: 758 mg
Fat: 33.1 g
Saturated Fat: 13.4 g
Carbohydrates: 1.3 g
Fiber: .2 g
Protein: 161.4 g

Slow Cooker Orange Stir Fry

November 29, 2018/0 Comments/in Dinner /by Cherie DeBrule

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Slow Cooker Orange Stir Fry

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 3 hours
Total Time: 195 minutes

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Ingredients

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16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)

2 tablespoons tapioca flour

1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces

¾ cup chicken broth

½ cup low-sugar orange marmalade

2 tablespoons teriyaki sauce

2 tablespoons coconut aminos

1 tablespoon swerve brown sugar replacement

1 teaspoon dry mustard

½ teaspoon ground ginger

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Instructions

In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.

To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.

Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.

Notes

Garnish with cashews, green onions, and orange slices if desired.

Nutrition

Serving Size: 4
Calories: 368
Sugar: 17g
Sodium: 573mg
Fat: 4.6g
Saturated Fat: 1.6g
Carbohydrates: 47.8g
Fiber: 3.1g
Protein: 28.3g

Low Carb Chicken Kiev

October 26, 2018/0 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

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Low Carb Chicken Kiev

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 50

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Ingredients

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6 large (8-oz) boneless skinless chicken breasts
Avocado oil for frying

Herb Butter filling

9 tablespoon butter, room temperature
6 garlic cloves, minced
1 tablespoon fresh chives, minced
1 tablespoon tarragon
1 tablespoon fresh parsley, plus more for garnish
1/2 teaspoon salt

Breading

3/4 cup almond flour
3/4 cup coconut flour
3.25 oz pork rinds, crumbled
2 eggs

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Instructions

Prepare The Herb Garlic Butter Filling

In a small bowl mix together with a fork the butter, minced cloves, mined chives, tarragon, fresh parsley, and salt. Cover and put in freezer for 30 minutes.

Prepare The Chicken

Flatten each chicken breast using plastic wrap on top of each breast. Take a meat mallet and pound it till all the pieces are of the same even thickness. Make sure it is going to be thin enough so later on when you add a filling to it you will be able to wrap it. When the butter has chilled for half hour take it out. Take out plastic wrap and place the pounded chicken breast on it. Then use a tablespoon to scoop out the herb garlic butter filling and place in the middle of the chicken. Use more or less needed depending on each size of the chicken breast. Fold all the chicken to the center. Then take the plastic wrap gather it and cover it. Make sure it is nice and tight. Twist the plastic wrap at the top. It will look like a giant teardrop. Then repeat this pattern till all the chicken is done. Place on a plate and put in the freezer for 40 minutes. Chicken will cold but not frozen. You can prepare the breading while it is in the freezer.

Bread The Chicken Kiev

After the chicken has been in the freezer for 40 minutes take it out. Take a small bowl and 2 medium size bowls out. Place the 2 eggs in the small bowl and beat the eggs. In a medium size bowl add the almond flour and coconut flour. Use a fork and mix the flours till well combined. In another medium size bowl add the crushed pork rinds.
Dip chicken in almond and coconut flour mixture first. Then dip in the beaten eggs followed by dipping it into the crushed pork rinds. Place all the breaded chicken on a plate. Freeze for 15 min before frying.

Cook The Chicken Kiev

Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used avocado oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt. You can also preheat the oven at this time to 400º F and line a baking sheet with parchment paper.
When the deep fryer is up to temperature and the chicken has been chilled for 15 minutes you can now fry it about 1-2 minutes or until lightly golden. Take the chicken out and place on the lined baking sheet. Repeat this till all the chicken has been deep fried.
Put the chicken in the oven and cook for 15 minutes or until golden brown. Let it cool for 5 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

This recipe is time consuming but worth the effort! Great for a date night of cooking together on the weekend.

Nutrition

Serving Size: 6
Calories: 489
Sugar: 0
Sodium: 263
Fat: 36
Saturated Fat: 14
Unsaturated Fat: 19
Trans Fat: 1
Carbohydrates: 22
Protein: 22
Cholesterol: 153

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

Cordon Bleu Pull-Apart Bread

April 4, 2018/2 Comments/in Appetizers /by Cherie DeBrule

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Cordon Bleu Pull-Apart Bread

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 55
Total Time: 65

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Ingredients

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1 1/2 cup shredded chicken
9 ounces deli sliced ham
8 ounces cream cheese
1 ½ cup shredded swiss cheese
1 tube flaky biscuit dough

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Instructions

Preheat oven to 350ºF. Line a meatloaf pan with parchment paper. In a medium bowl combine shredded chicken and 1 cup of shredded swiss cheese, reserving ½ of cheese for later. Stir till well combined.
Then separate all the flakes in the biscuit dough onto a plate. Then take a biscuit dough layer (one at a time) and flatten with hands. Spread a dollop of cream cheese using a butter knife on the biscuit layer. Then add 2 tablespoons of chicken mixture and a slice of deli ham. Place it horizontal into the pan. Repeat this pattern till you are done with all the dough. The layers should go horizontal not vertical. Take the extra mixture if there is any and divide it evenly between the layers. Sprinkle ½ cup of shredded swiss cheese on top. Then with hands push dough out so it fills up the pan and makes a loaf. Bake 40 minutes uncovered. Then bake an additional 15 minutes with foil. Cool before serving.

Nutrition

Serving Size: 12
Calories: 196
Sugar: 1
Sodium: 429
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 4
Protein: 14
Cholesterol: 60

Stir-Fry Chicken With Cashews

March 16, 2018/2 Comments/in Dinner, Main dish /by Cherie DeBrule

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Stir-Fry Chicken With Cashews

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 10
Total Time: 20

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Ingredients

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Ingredients For The Marinade

½ cup less sodium soy sauce
1/8 cup rice vinegar
1/8 cup dry sherry
2 tablespoons fresh ginger, chopped
3 medium cloves garlic, crushed

Ingredients For The Stir-Fry

1 pound boneless, skinless chicken breast, cut up into small bite size chunks
2 teaspoon sesame oil
1 medium red bell pepper, cut in strips
1 onion, diced
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon black pepper
½ cup cashews
2 green onions, sliced

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Instructions

To Marinate Chicken

In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.

To Stir-Fry-Chicken

Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.

Notes

Make sure your wok or skillet is very hot before adding ingredients.

Nutrition

Serving Size: 4
Calories: 367
Sugar: 4
Sodium: 1449
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 16
Protein: 40
Cholesterol: 96

BBQ Bacon Ranch Chicken Pasta Salad

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

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BBQ Bacon Ranch Chicken Pasta Salad

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

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

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Ingredients

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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

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Ingredients

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Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Herb Butter filling

Breading

Instructions

Prepare The Herb Garlic Butter Filling

Prepare The Chicken

Bread The Chicken Kiev

Cook The Chicken Kiev

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Ingredients For The Marinade

Ingredients For The Stir-Fry

Instructions

To Marinate Chicken

To Stir-Fry-Chicken

Notes

Nutrition

Ingredients

Ingredients To Make The BBQ Pasta Salad

Ingredients To Make The BBQ Ranch Dressing

Instructions

To Make Make The BBQ Ranch Dressing

To Make The Pasta Salad

Nutrition

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