sour cream Archives - Taste and Review

Taco Wonton Cups

March 5, 2019/1 Comment/in Appetizers, Mexican /by Cherie DeBrule

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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

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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

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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

Creamy Cabbage & Kielbasa

January 22, 2019/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

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14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

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Keto Dill Pickle Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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Ingredients

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6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

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Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

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Cauliflower Bacon Ranch Salad

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

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Ingredients

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SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

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Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

Crockpot Creamy Chipped Beef Dip

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

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Crockpot Creamy Chipped Beef Dip

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 180
Total Time: 190

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Ingredients

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1 (8 ounces) package cream cheese, softened
1 cup sour cream
5 ounces dried beef, rinsed and finely chopped
½ green bell pepper, diced
4 ounces (1 can) mild green chiles diced
2 green onions, chopped
½ tablespoon squeeze garlic

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Instructions

Rinse the dried beef and drain.
Then on a cutting board chop up the dried beef, half of a green pepper, and 2 green onions.
Add all the ingredients to a small crockpot.
Cover and cook on low for 3 hours, stirring occasionally.

Notes

Serve with crackers,tortilla chips, or vegetables for dipping.
Make sure you rinse the chipped beef before chopping it’s the difference between delicious and super salty.

Nutrition

Serving Size: 12
Calories: 154
Sugar: 2
Sodium: 346
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 3
Protein: 6
Cholesterol: 36

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

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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

Creamy Cabbage And Sausage Pasta

January 25, 2018/1 Comment/in Dinner, Hotdish, Pasta /by Cherie DeBrule

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Creamy Cabbage And Sausage Pasta

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

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1 pound pork sausage
1 medium head of cabbage, thinly sliced
1 large onion, diced
2 medium carrots, diced
2 cups Top The Tator sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz egg noodles
1/3 cup beef broth
Fresh parsley for garnish

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Instructions

On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

Serving Size: 8
Calories: 435
Sugar: 4
Sodium: 659
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 31
Protein: 16
Cholesterol: 95

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Creamy Dressing

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Ingredients To Make The BBQ Pasta Salad

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