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Dill Pickle Chicken Pasta Salad

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

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Dill Pickle Chicken Pasta Salad

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

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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

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

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Buffalo Chicken Pasta Salad

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

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

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Ingredients

Scale

12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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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. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Lumberjack Spaghetti

July 7, 2017/0 Comments/in Dinner, Main dish, Pasta /by Cherie DeBrule

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Lumberjack Spaghetti

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 15
Total Time: 25

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Ingredients

Scale

1/2 package of spaghetti noodles
1 pound 3 oz italian sausage links (Five links in a package)
One large onion
2 cups chili sauce. ( 2 bottles-12 ounce in a bottle)
1/2 stick butter
4 teaspoon worcestershire sauce
Parmesan (garnish on top)

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Instructions

Cook spaghetti according to package directions; rinse and drain. While spaghetti noodles are cooking cut up the sausage and onion and add to frying pan. Cook the sausage and onion till they are done. Add the butter in the pan. Before it burns, add the Chili sauce and worcester sauce. Stir. Add the drained spaghetti, toss and serve.

Nutrition

Serving Size: 6
Calories: 599
Sugar: 11
Sodium: 2378
Fat: 41
Saturated Fat: 20
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 26
Protein: 28
Cholesterol: 103

Turkey & Cheese Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Turkey & Cheese Slider

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 20
Total Time: 30

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Ingredients

Scale

Hawaiian mini sub rolls (6 subs)
24 slices of turkey
6 slices provolone cheese
1 stick butter
4 tablespoon dijon honey mustard
3 tablespoon sugar
Poppy seeds (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Place button of sub bun on parchment paper and then add 4 slices of turkey, 1 slice of provolone. Add top of bun. Repeat this till all 6 sandwiches are made. Melt butter and mix with dijon honey mustard and sugar until well blended. Brush mixture on top of sub buns and allow to drip between rolls. Sprinkle with poppy seeds. Bake for 20 minutes.

Nutrition

Serving Size: 6
Calories: 471
Sugar: 11
Sodium: 1366
Fat: 26
Saturated Fat: 15
Unsaturated Fat: 9
Trans Fat: 1
Carbohydrates: 25
Protein: 36
Cholesterol: 109

Chuckwagon Slider

July 7, 2017/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Chuckwagon Slider

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

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Ingredients

Scale

Hawaiian mini sub rolls (6 subs)
6 slices Harvati cheese
12 slices ham
18 slices of cot salami
1 stick of butter
Poppy seed (garnish on top)
Minced Onion (garnish on top)
Parsley (garnish on top)
Garlic Powder (garnish on top)

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Instructions

Preheat oven to 350ºF. Line baking tray with parchment paper. Butter the bottom slice of each sub bun bread and lay butter side down on parchment paper. Then place one slice of harvati cheese, 2 slices of ham, and 3 slices of cotto salami. Put top part of sub bun on top. Spread butter on top on the sub bun. Garnish with poppy seed, minced onion, parsley, garlic powder. Repeat this till all 6 sandwiches are made. Bake for 10 minutes or until cheese is melted. Allow to cool before serving.

Nutrition

Serving Size: 6
Calories: 432
Sugar: 2
Sodium: 1720
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 19
Protein: 26
Cholesterol: 90

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

Scale

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

Fluffy Meatloaf

July 7, 2017/4 Comments/in Dinner, Main dish /by Cherie DeBrule

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Fluffy Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 90
Total Time: 100

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Ingredients

Scale

1 lb ground beef
1/2 lb ground lean pork
8 bread slices or 2 cups of bread crumbs
1 1/4 cups milk
1 egg beaten
1/4 minced onion
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon garlic salt or 2 teaspoon of crushed up garlic
1/2 teaspoon of thyme
1/2 teaspoon of cumin
1/2 teaspoon of oregano
1 tablespoon worcestershire sauce
3 tablespoon of ketchup

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Instructions

Preheat oven to 350ºF. In large mixing bowl mix the meat together. Then add the bread crumbs. If you are using bread slices use a food processor to make crumbs. Add in the rest of the dry ingredients. In a separate small bowl beat the egg, milk, and worcestershire sauce. Then add the wet mixture to the dry mixture and use your hands to mix thoroughly. Press mixture in ungreased meat loaf pan. Spread ketchup on top of loaf. Bake 1 1/2 hour or or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Notes

Moist, seasoned just right. Save some for sandwiches.

Nutrition

Serving Size: 8
Calories: 301
Sugar: 5
Sodium: 372
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 1
Carbohydrates: 18
Protein: 22
Cholesterol: 88

Upside Down Pizza

May 1, 2017/2 Comments/in Dinner, Main dish /by Cherie DeBrule

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Upside Down Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Bryon | Taste And Review
Prep Time: 25
Cook Time: 30
Total Time: 55

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Ingredients

Scale

Pizza Sauce 14 oz (We recommend Green Mill)
Shredded italian cheese 8 oz.
1 small yellow onion chopped
3/4 bag of pepperoni (6 oz bag)
Italian sausage (16 oz tube)
1 bell pepper chopped
1 can sliced ripe olives (2.25 oz)
2 eggs
1 cup milk
1 cup flour

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Instructions

1. Cook sausage in frying pan then drain grease and set aside.
2. Chop up the bell pepper, and onions.
3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
on next. Cheese goes on top of toppings.
4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
Then pour the dough mixture into the pan. Let it sit for 5 minutes.
5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
parchment paper on it. Then flip the pizza upside down onto the parchment paper.
6. Let it cool for 10 minutes.

Notes

Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

Serving Size: 6
Calories: 311
Sugar: 4
Sodium: 429
Fat: 17
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 21
Protein: 17
Cholesterol: 110

Spinach Hotdish

April 30, 2017/0 Comments/in Dinner, Hotdish /by Cherie DeBrule

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Spinach Hotdish

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Author: Bryon Kunze

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Ingredients

Scale

1 lb. of ground beef
1 package of sausage
2 cans of cream mushroom
2 packages of cream cheese (8 oz and softened)
2 boxes of frozen spinach thawed
1/2 onion chopped
1/2 package of shredded mozzarella cheese

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Instructions

1. Fry ground beef and sausage. Then drain the grease.
2. Mix everything except the mozzarella cheese in a 9 x 12 cake pan.
3. Bake at 350ºF for 25 to 30 minutes.
4. Cover with shredded mozzarella cheese for 5 minutes.

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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