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Buffalo Chicken Soup

Buffalo Chicken Soup

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Buffalo Chicken Soup

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

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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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60 min
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Ingredients

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¼ cup butter

3 cups heavy whipping cream

4 cloves garlic, crushed

2 x (5 ounces) freshly shredded parmesan cheese

10 ounces of chopped frozen spinach ( 1 box), drained and thawed

8.5 ounces of sun-dried tomatoes julienne cut (1 jar)

2 boneless, skinless chicken breasts grilled

¼ cup chopped parsley

1 tablespoon lemon juice

1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

12 ounces Barilla fettuccine pasta

Instructions

Grilled Chicken:

For this recipe the chicken breasts are grilled 5-7 minutes per side, or until juices run clear. Make sure to pound the breasts before grilling. The internal temperature should reach 165°F, then you can remove it from the grill. After the chicken breasts have cooled enough to touch you can chop it into pieces using a knife on a cutting board.  

Make The Alfredo Sauce:

On a cutting board chop the garlic cloves finely.

In a medium sauce pan melt the butter over medium heat. Add the heavy whipping cream into the pan and simmer for 5 minutes. Then add the garlic, salt, pepper, and freshly shredded parmesan cheese. Whisk it quickly until it is all melted and well combined. Add the egg yolk and lemon juice and stir. Sauce will be thickened. If the mixture is too thick you can add more cream.

Turn the heat on low and add the spinach. Drain the oil out of the sun-dried tomatoes and blot it with a paper towel. Then add the sun-dried tomatoes to the sauce and stir.

Cook The Fettuccine Noodles:

Cook the pasta noodles according to the package instructions and drain.

Combine All The Ingredients:

After the chicken is done grilling and pasta is cooked you can stir them both in and gently toss to combine.

Serve right away and garnish with parsley and more fresh parmesan if desired.

Notes

This recipe is great for that special date or holiday meal. 

Nutrition

  • Serving Size: 6
  • Calories: 785
  • Sugar: 5.4g
  • Sodium: 2273mg
  • Fat: 50.3g
  • Saturated Fat: 28.3g
  • Carbohydrates: 44.6g
  • Fiber: 4g
  • Protein: 39.9g
  • Cholesterol: 239mg

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Low Carb Chicken Kiev

Low Carb Chicken Kiev

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Low Carb Chicken Kiev

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

Instructions

Prepare The Herb Garlic Butter Filling

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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

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Keto Sausage Stuffed Mushrooms

Keto Sausage Stuffed Mushrooms

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Keto Sausage Stuffed Mushrooms

Keto Sausage Stuffed Mushrooms

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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  • 3 x 8 Oz package (24 count) large fresh baby bella
  • (Crimini) mushrooms, stems removed
  • 1 package (2.5 Oz) Real bacon bits
  • 1 (8 Oz) package cream cheese chive & onion, softened
  • 1 (16 Oz) pork sausage
  • 1 package (8 Oz) mozzarella cheese
  • 1 teaspoon parsley

Instructions

  1. Preheat the oven to 350ºF. Line baking sheet with parchment paper.
  2. Clean all the mushrooms with a damp paper towel.
  3. Remove stems and hollow out each mushroom.
  4. Heat frying pan over medium heat. Fry the sausage and crumbled it till it is browned and cooked through, about 5 minutes. Drain and discard the grease.
  5. Turn the heat off the stove and add the package cream cheese chive & onion and real bacon bits. Stir till the cream cheese is melted and the mixture is well combined.
  6. Use a small spoon and carefully stuff each mushroom with cream cheese chive & onion sausage mixture. Place all the stuffed mushrooms on the lined baking sheet.
  7. Slice mozzarella cheese and place on top of each mushroom. Sprinkle parsley on top of each mushroom.
  8. Bake the stuffed mushrooms for 20-25 minutes or until golden brown.

Nutrition

  • Serving Size: 24
  • Calories: 130
  • Sugar: 0
  • Sodium: 239
  • Fat: 8
  • Saturated Fat: 3
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 8
  • Cholesterol: 21

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Chicken Rotisserie Noodle Soup

Chicken Rotisserie Noodle Soup

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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

Scale

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

Instructions

To Make The Chicken Rotisserie Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

  1. In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
  2. 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.
  3. 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.
  4. 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

  1. 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

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