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Chicken Bean Soup

Chicken Bean Soup

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Chicken Bean Soup

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

Scale

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

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

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Buffalo Chicken Soup

Buffalo Chicken Soup

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Buffalo Chicken Soup

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

Scale

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

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

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Easter Bunny Cake

Easter Bunny Cake

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Easter Bunny Cake

Easter Bunny Cake

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  • Author: Sue | Taste & Review
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Ingredients

Scale

1 box cake mix ( use your favorite boxed recipe)

2 containers white buttercream frosting

2 bags sweetened coconut flakes (14 oz)

Red food coloring

Green food coloring

Jelly beans

Red licorice

Cadbury mini eggs

Instructions

Make The Cake:

Bake the cake according to the directions on the box using 9-inch baking pans.

Allow cakes to cool completely, about 1 hour.  Then remove the cake from the pans.

Decorate The Bunny:

Place one cake round on the serving tray. This will be the bunny head.

Take the other cake to make the ears and bowtie. Cut the cake with a knife. Follow the diagram below the recipe.  Cut out the bowtie. The middle piece will be the bowtie and the other two pieces will be for the bunny ears.

Place the ears and bowtie onto the serving tray.

Take one of the frosting containers and frost the cake with a knife carefully for the face and ears only, as the bowtie will be pink colored.

Take the other frosting container and put a few drops of the red food coloring until you reach the color you desire. Frost in bowtie pink and inside of the bunny ear.

Sprinkle the sweetened coconut flakes on the bunny face and ears. Avoid the inside where the frosting is pink.

Decorate the bunny face using the licorice for whiskers and the Cadbury chocolate for the eyes. Use a black jelly bean for the mouth.

Use jelly beans to outline the bowtie and fill in the middle of the bowtie.

Make The Grass Around The Bunny:

Use a large ziplock bag or a large bowl to mix the green food coloring until you reach the desired green color. Sprinkle the green coconut around the bunny.

Store the bunny cake at room temperature.

Notes

 The possibilities are endless with the way you can decorate the cake! 

Nutrition

  • Serving Size: 12
  • Calories: 457
  • Sugar: 48g
  • Sodium: 362mg
  • Fat: 19.6g
  • Saturated Fat: 9.0g
  • Carbohydrates: 68.8g
  • Fiber: 2.7g
  • Protein: 2.8g
  • Cholesterol: < 1mg

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Taco Chili

Taco Chili

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Taco Chili

Taco Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
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Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. 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 that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper.  Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

  • Serving Size: 10
  • Calories: 402
  • Sugar: 4g
  • Sodium: 1410mg
  • Fat: 18.2g
  • Saturated Fat: 5.4g
  • Carbohydrates: 31.7g
  • Fiber: 8g
  • Protein: 28.6g
  • Cholesterol: 73mg

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Taco Wonton Cups

Taco Wonton Cups

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Taco Wonton Cups

Taco Wonton Cups

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  • Author: Cherie DeBrule
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
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Ingredients

Scale

1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil

Instructions

Preheat your oven to 375 °F.  Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower.  Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!

Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion,  avocado, fresh cilantro, corn, black beans, etc.).

Nutrition

  • Serving Size: 24
  • Calories: 302
  • Sugar: 2g
  • Sodium: 467mg
  • Fat: 8.6g
  • Saturated Fat: 3.9g
  • Carbohydrates: 42g
  • Fiber: 2.6g
  • Protein: 13.7
  • Cholesterol: 33mg

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Stuffed Acorn Squash

Stuffed Acorn Squash

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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

Instructions

  1. 1. Preheat oven to 375º F.
  2. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
  3. 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. 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. 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. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
  7. (Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
  8. 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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