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Red White Blue Pasta Salad

Red White Blue Pasta Salad

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Red White Blue Pasta Salad

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

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

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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

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  • 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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Spinach Artichoke Dip

Spinach Artichoke Dip

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Spinach Artichoke Dip

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

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  • 1 (10 ounce) package frozen chopped spinach (thawed and well drained)
  • 1 (12 ounce) can artichoke hearts, drained & coarsely chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 bunch of green onion
  • 8 ounce of italian cheese shredded
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

  1. Put the cream cheese, sour cream and mayonnaise in a large mixing bowl and stir till well combined. Chop up the artichoke hearts and green onions. Then add in the the rest of the ingredients. Refrigerate for an hour before serving. Serve with tortilla chips.

Notes

  • Do not allow to set out at room temperature for more than 3 hours.

Nutrition

  • Serving Size: 12
  • Calories: 209
  • Sugar: 2
  • Sodium: 548
  • Fat: 18
  • Saturated Fat: 9
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 7
  • Cholesterol: 48

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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

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  • 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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