July 31, 2007 Honey Mustard Salmon with Penne

Easy Tastebud Delights

7.31 Edition (July 31, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday and last day of July to you!

I've been spending this month adding the newsletters to a blog to make it easier for everyone to see the recipes that have been featured since the newsletter came out. Can you believe there are over 200 newsletter editions to date? July's blog dates are really filled but after today the newsletters will be added daily so they will go into the desired months.

As always, I look forward to feedback on the newsletter and now the blog as well. If you have any recipe suggestions, comments or ideas for improvement, I'd love to hear them.

Here is the url to the blog...
http://easytastebuddelights.blogspot.com/

Today's recipe sounds really delicious. I love honey mustard and really loved the taste of Maple Salmon. Enjoy!

Honey Mustard Salmon with Penne

SERVES: 4

1 lb. salmon fillet
1 tbsp. honey
1/2 tbsp. fresh cracked black pepper
1 tbsp. vegetable oil
1 chopped onion
1/3 cup dry white wine
1 tsp. Dijon mustard
3/4 cup heavy cream
1-1/4 tsp. salt
2 tbsp. chopped fresh parsley
3/4 lbs. penne

1. Preheat the oven to 400 degrees. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/2 of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
2. In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
3. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain the pasta and toss with the sauce.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

July 30, 2007 Pork Chop Dinner

Easy Tastebud Delights

7.30 Edition (July 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you! I hope you all had a wonderful weekend. It's so hard to believe that July is nearly over, where did the summer go?

Today's recipe is a request from Group Member Deb. She was looking for a recipe for pork chops in mushroom sauce. I found a recipe in my database very quickly after I received her request and sent the recipe to her, I read the recipe over again and it is the same mushroom sauce I use for my stovetop meatballs when I don't use alfredo sauce. One thing I've learned is that too much onion soup makes the sauce very salty so I try to limit the amount used to half a package, regardless of what the recipe says. Here you go again, Deb with a few changes! I'm sure the chops will be tasty and if you'd like to do them on the stovetop or in the oven instead of a slow cooker, I see no reason why it wouldn't work either. In the oven, I think the temperature would be about 325 degrees for 25 to 30 minutes covered and stovetop would be about medium temperature covered for 20 to 30 minutes, just make sure the chops are completely cooked and if there is a bone, they may take a bit longer than boneless pork. Enjoy!

Pork Chop Dinner

Makes 4 servings

6 - 8 medium carrots (1 pound), sliced
3 - 4 medium potatoes, cubed
4 boneless pork loin chops (3/4 inch thick)
1 large onion, sliced
1/2 package onion soup mix
1 can drained, strained stems and pieces mushrooms
2-10 3/4-ounce cans condensed cream of mushroom soup, undiluted

Place carrots and potatoes in a slow cooker. Top with the pork chops, onion, soup mix, mushrooms and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

July 29, 2007 Swedish Meatballs with Sauce

Easy Tastebud Delights

7.29 Edition (July 29, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

Quite often we buy the frozen meatballs for quick and easy dinner times. I usually serve them with jarred alfredo sauce and fettuccine.

With this recipe I can make my meatballs ahead of time and have them in the freezer for those nights I don't feel like cooking but want a yummy dinner. I've been informed this recipe makes LOTS, so is also great for a large gathering. Enjoy!

Swedish Meatballs with Sauce

3-1/2 lb. ground beef
1 lb. ground lean pork
1-1/2 cups minced onion
2-1/4 cups dry bread crumbs
3 tsp. minced parsley
4-1/2 tsp. salt
1/2 tsp. pepper, scant
3 tbsp. Worcestershire sauce
1-1/2 cups evaporated milk
3 eggs
---
SAUCE:
3/4 cups. flour
3 tsp. paprika
3/8 tsp. pepper
2 C. sour cream
1-1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1 can mushroom soup
---
Meatballs: Mix all ingredients. Shape in balls. Brown in 3/4 cup hot oil.

Sauce: Stir 2 cups boiling water with 1 can mushroom soup & rest of ingredients. Pour gravy over meatball, simmer 20 minutes.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

December 31, 2007 Introduction/New Years Eve Special Edition

Easy Tastebud Delights
First Edition (December 31, 2006)
Easy Recipes
45 minutes+

Hi Everyone and Welcome to Easy Tastebud Delights. I'm sure this edition will be a little longer than the ones to follow because I would like for you to be able to understand what the newsletter is about and to also introduce myself.

Newsletter Objective:

In today's world where everyone is rushing around with busy schedules, most people that I know are looking for ways to get healthy food on the table quickly and with as little effort as possible without hitting the drive-thru or calling for delivery, which isn't the healthiest or cheapest way of eating. I've been collecting these kinds of recipes long before Rachael Ray got her popularity for making 30 Minute Meals, simply because I wasn't confident in the kitchen but I did love collecting and reading recipes of all kinds. My Mom on the other hand, would spend hours letting dough rise only to punch it down and repeat the process before making her bread. She always served up delicious meals for us. I spent very little time in the kitchen with her and now regret not receiving her talent OR patience! After looking through her recipe binder and reading the techniques and processes I realized that most of her recipes were fairly straightforward and easy to follow. I've made a few of them and either loved them as is or decided to revise them a bit to make the time in my kitchen a little shorter.

I will be sharing quick and easy recipes with you, in the form of a daily menu meal plan with Main Dish and Side Dish combinations with either actual recipes or serving suggestions. Many of them will be revised versions of longer processes and will have a time factor at the top of the page with a notation of either Quick and Easy Recipes (less than 30 minutes) or Easy Recipes, (30+ minutes).

Please note that not all the recipes being shared are TNT, but they are all recipes that are either requested cooking methods, (vegetarian, Weight Watchers, Diabetic, Low Calorie, Low Cholerosterol, etc), or recipes that I found interesting enough to keep.


About Me:

This is my first attempt at creating a newsletter and I am so excited!! I have always enjoyed collecting recipes and cookbooks and have close to 1000 cookbooks stored in my garage and all over the house. I am currently putting together a cookbook of Mom's recipes that I'm planning to print and publish by October 2007, this will be the 10 year anniversary of Mom's death. I've spent alot of time talking to my aunts, brothers and sister on the phone trying to fill in the holes on some of the directions of the recipes. This is also a new experience for me but one which I am thoroughly enjoying!

Okay, let's get on with the recipes now! My feature meal for New Years Eve would be greatly suited for entertaining purposes or a family meal.

For the main part of the meal I will be sharing a recipe that my whole family loves, then later in the evening, serve packaged or premade appetizers and a platter of crackers, cheese, pickles, crusty rolls and other items that don't need to be heated up. (You want to spend time with your guests, not in the kitchen!)

Nothing says comfort more than Stuffed Pasta. It's quick to make and can even be made earlier in the day and popped into the oven when it's dinnertime:

Spinach & Feta Cannelloni

24 cannelloni - uncooked or just partially cooked
2 packages feta cheese
2 packages frozen spinach - thawed and drained
2 tbsp. cream cheese or sour cream
2 1/2 cups grated cheddar cheese
2 cans tomato sauce, (2 different flavours to save on adding spices)

Preheat Oven: 350 degrees
This recipe will make 2-9x12 pans

Put a little bit of tomato sauce on the bottom of the pans so that the noodles do not stick
Cut feta cheese into 24 pieces. (1 piece per noodle) And stuff in center of
noodle. (repeat 24x)
Mix spinach with cream cheese or sour cream.
Stuff both ends of the noodles with the spinach/cheese combination and place in pan. (repeat 24x)
Pour the tomato sauce over the noodles.
Sprinkle the grated cheese on top.
Cook for about 30-40 minutes - until cheese is browning.

Serve with packaged caesar salad that has been washed and dried well. (With all the salmonella scares involved with packaged produce it is best to not take any risks.) For the dressing, buy a bottle of well-known brand name dressing. Croutons can be made quickly by spreading garlic butter on slices of bread then cubing and putting under the broiler and turning until brown on all sides. Bacon bits can be made by dicing bacon slices and crisping up in a frying pan.

For the garlic bread get a long Italian loaf of bread and cut lengthwise then widthwise into chunks. In a small container, add butter and 1 tsp. minced garlic from a jar. Mix well and spread on bread slices, place on cookie sheet and sprinkle with grated parmesan cheese. Broil until just crispy and serve.

Because this dinner has a garlic factor of 10, be sure to have plenty of mints on hand for after the meal.

Serve appetizers around 10:30 and enjoy the countdown. At midnight, let the champagne flow!

Happy New Years everyone and have a safe and happy 2007!

Remember! Be a responsible host and don't allow your guests to drink and drive!! Either make early arrangements for them to spend the night or have them go home in a cab.

If someone chooses to be a designated driver, have them drive some of the other guests home.
-------------
If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

I have many more recipes on my website.

January 1, 2007 CROCK-POT CHICKEN STEW/Garlic Cheese Biscuits

Easy Tastebud Delights
Second Edition (January 1, 2007)
Easy Recipes
45 minutes+

Hi Everyone! I hope you all had a safe and wonderful New Year's Eve and are off to a great 2007! Today will be a low-key cooking day. After the holidays, I'm sure everyone has lots of leftovers in their fridge and freezer that they want to use up. Let's clear some out today. If you have uncooked chicken pieces sitting in the freezer that have been there for awhile, you could make:

CROCK-POT CHICKEN STEW

1 tbsp. plus 1 tsp. Vegetable oil
3 lb. chicken parts, skinned
1/2 cup chicken stock
2 cups each diced onion, celery, and red or green bell pepper or any other leftover chunks of fresh veggies you may have in the fridge
4 cups canned diced tomatoes (reserve liquid)
1/2 c. each frozen cut green beans and fresh miniature carrot
2 peeled, diced potatoes
1 bay leaf
1 tbsp. fresh chopped parsley
1/2 tsp. each ground thyme, basil leaves, chili powder and pepper or any other spice you prefer

In skillet, heat oil. Brown chicken parts, remove and place in crock-pot. Add stock to pan and deglaze the crunchy bits from the bottom. Drain and set aside stock. Saute onions, celery and bell pepper in skillet until onions are golden. Place stock and veggies in crock-pot on top of
chicken. Add remaining ingredients except potatoes, stirring to combine. Cook
on Low for 8 to 10 hours (High 3 to 4). Add potatoes and any frozen when 1 hour remains. Serve when potatoes are no longer crunchy.

Serve with Cheese Biscuits made in the oven.

This is my favourite biscuit recipe and I'm always sure to have plenty of Bisquick in my pantry. When I found the recipe on the internet, it was named Red Lobster Biscuit knockoff...personally, hubby and I like this recipe BETTER than Red Lobsters. We find their biscuits are too salty because the original recipe calls for garlic salt. I've also made a few changes to the original version I received by changing the garlic salt to minced garlic.

Cheese Garlic Biscuits aka Red Lobster Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese, we usually have a zippy bag of it in the fridge*
1/2 cup melted butter
1/2 tsp. jarred minced garlic

Mix Bisquick, milk and cheddar until soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still hot on the pan.

* To make your own grated cheese quickly use your food processor and grate large blocks at the same time. We usually have a bag of mozzarella and a bag of cheddar in our fridge. We use it for meals, snacks and late night munchies. If you don't use alot of cheese you could freeze it grated for cooking or melting uses only.
It will lose some consistency so it wouldn't be recommended for tacos or any meal that uses plain grated cheese.

------------
If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website.

January 2, 2007 Taco Bake

Easy Tastebud Delights

Third Edition (January 2, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Welcome to Easy Tastebud Delights. I found this recipe on the back of a Bisquick box and changed it to ingredients we had in the house. Because I already had the meat sauce in the freezer, I just needed to heat it through and add some taco seasoning and salsa.

This recipe won me a Trace Adkins CD/DVD combination disk set last month through our local country radio station's What's for Dinner! contest :oD Our oldest son suggested that I submit the recipe because he likes it so much, so we had to share the CD!

Taco Bake

Meat Sauce:
1 lb. of ground beef; cooked and drained
1 can of tomato sauce
1 can of diced tomatoes, undrained
1/2 tsp. of minced garlic or 1clove diced
1 can of stems and pieces mushrooms, undrained
1 diced onion
1 cup of canned beef stock
fresh herbs: rosemary or oregano
worchestershire sauce
tabasco sauce and
1/2 package of powdered taco seasoning and salsa

Cheese Layer:
1 cup of grated cheddar cheese and
1 tsp. of fresh grated parmesan cheese

Topping:
1 cup of boxed biscuit mix
1/2 cup of milk and
1 egg

1. Mix all the meat sauce ingredients to the browned and drained ground beef. Simmer.
2. Preheat oven to 400 degrees.
3. Grate cheeses, I use my food processor to speed up the process.
4. Mix the topping ingredients in a 4 cup measuring cup until blended.
5. With a soup ladle, pour meat sauce into a 9-inch square baking dish. Top with cheese then pour biscuit mix over cheese.
6. Bake for 30 minutes or until golden brown. ENJOY!

Makes 6 servings.

Any cooked leftover meat can be stored in freezer bags and frozen for future use for pasta sauce, chili or lasagna.

Serve with side salad or cut up veggies with dip: sweet peppers any colour, cucumber, tomato, carrots or anything that may be in your fridge. The dip could be any cream based salad dressing or sour cream with 1/2 package of onion soup mix added and blended well.

------------
If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website at http://www.lotsarecipes.com .

January 3, 2007 Pepper Steak with Rice

Easy Tastebud Delights

Fourth Edition (January 3, 2007)

Easy Recipes

45 minutes+

Hi Everyone! We've made it to the midweek point. Today's meal is Pepper Steak with Rice. This is one of my favourite meals from Mom's cookbook, it is similar to a stew with less time but also very close to a stirfry in flavour. I've made this with beef and also pork chop strips. I also plan to try it with skinless, boneless chicken thighs in the future. Once I mastered the sauce, I decided that I would never buy packaged stirfry sauce mixes, that making my own is actually easier and not as salty. Instead of soya sauce, I added bottled teriyaki sauce, but that's just a personal preference.

Here's the recipe:

Pepper Steak with Rice

3 cups hot cooked rice 1 pound lean beef, round steak, cut 1/2 inches thick 1 tbsp. Paprika with fresh cracked black pepper 1 tsp. vegetable oil 2 cloves crushed garlic or 1 tsp. minced garlic from a jar 1-1/2 cups beef broth 1 medium onion, sliced 2 green peppers, cut in strips 2 tbsp. cornstarch 1/4 cup water 1/4 cups soya or teriyaki sauce 2 large fresh tomatoes, cut in eighths While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch strips. Sprinkle meat with paprika and black pepper. Allow to stand while preparing other ingredients. Using a large skillet, brown meat in vegetable oil. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green pepper. Cover and cook 5 minutes more. Blend cornstarch, water and soya sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomato and stir gently. Serve over beds of fluffy rice. Serves 6. In memory of Eloda Berkin

For a smooth sauce, mix the soya, or teriyaki sauce with COLD water in a small bottle with a tight fitting lid then add the cornstarch and shake the jar well...I usually hand the jar to my 10 year old and tell him to shake it while I bring up the temperature of the pan.

Thank you to everyone who have emailed me with comments about the newsletter. If you like the newsletter pass it on to someone you think will enjoy it.

Tomorrow, we will be cooking skinless boneless chicken breast, so if it is in the freezer, you may want to take it out now and put it in the fridge to defrost.
------------
If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website .

January 4, 2007 Quick BBQ Chicken and Rice

Easy Tastebud Delights Fifth Edition (January 4, 2007) Quick and Easy Recipes Less than 45 minutes Hi Everyone! We've made it past the midway point of the week and are heading towards the weekend. Today's dinner is a one pan meal, so cleanup will also be quick. I am now working on adding the newsletter to Lotsa Recipes Hopefully, it will be added and up-to-date by the weekend. Once it is completely linked, I will send a message to the group. I prefer using boneless, skinless thighs for this recipe. I usually buy a large package of regular thighs and have hubby remove the skin and bone then freeze the bones in a zippy bag for future soup or stock. The rest of the thighs get frozen individually on a cookie sheet then bagged for future use. When using thighs, I use 8 and cut them in half. This meal would go great alone or with a salad. Quick BBQ Chicken and Rice

4 boneless chicken pieces, (breast, thigh) 2 cups uncooked instant rice 2 cups water or 1 can chicken stock 1 diced onion worchestershire sauce cracked black pepper 1/2 to 1 cups barbecue sauce 1 cup frozen mixed vegetables, (peas, carrots, corn) 1 to 2 tbsp. vegetable oil Heat oil in frying pan on medium-high heat. Add chicken and cover. Cook 4 minutes per side or until completely cooked. Remove to a plate and cover. Add water, barbecue sauce, onion, worchestershire sauce and vegetables to pan and bring to a boil. Stir in the rice and top with the chicken. Cover and cook on low heat for 5 minutes. Enjoy! Yesterday's recipe link wasn't added to the page. To view the page on my website, click here ---------- If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line. Be sure to visit my website .

January 5, 2007 Meatballs and Mushroom Sauce with Pasta

Easy Tastebud Delights

Sixth Edition (January 5, 2007)

Quick and Easy Recipes

Less than 45 minutes

Hi Everyone! Friday is finally here!! Tonight we are going to be in and out of the kitchen in about half an hour! This is the meal that I used to make when our oldest son was going to karate and had to be out the door by 5:00pm. At the time, he was getting home from school at 4:00pm and he had a one hour window to the get his homework done, fed and dressed to leave. Usually he would have a bit of time to play before leaving, too! I end up using 3 pots/pans but it's worth it because they really don't get all that dirty.

This recipe is to feed a family of 4, so adjust to your family's needs.

Meatballs and Mushroom Sauce with Pasta

25 frozen meatballs, (I like the Swedish ones!)
1 can mushroom soup
1/2 soupcan of milk
1/2 package onion soup mix
worchestershire sauce
1/2 tsp. minced, jarred garlic
1 package pasta, (fresh fettuccine is my favourite or dry egg noodles)
1 tbsp. salt
fresh or dried herbs, to taste, (I like oregano, basil and rosemary: a sprinkle of each)
parmesan cheese, to top

Bring large pot of water to boil.

Heat frying pan and add vegetable oil and a layer of meatballs. (James Smith, the Frugal Gourmet said that a HOT pan, COLD oil, then meat reduces chances of sticking). Turn to brown all sides.

In saucepan, add mushroom soup and milk then heat. Add onion soup mix, worchestershire sauce and garlic and warm on medium-low heat. Turn off pan.

Add pasta to pot and cook for recommmended time then taste.

When meatballs are browned on all sides add to sauce. Drain and plate the pasta and pour the sauce and meatballs over top, then add parmesan cheese.

Voila!

I hope everyone has a great weekend and that these recipes are helping with your mealtime decisions. If you have any recipes that you would like to share with me, I'd LOVE to receive them, I may even use them in the newsletter. Just send me an email with your recipe and any history or memories behind it, whether it is a quick and easy recipe, (Less than 45 minutes) or easy recipe, (45 minutes +).

---------------

If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website .

January 6, 2007 Easy Meatloaf

Easy Tastebud Delights

Seventh Edition (January 6, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Well the weekend is here and there is always the possibility of company showing up! What makes a better meal than meatloaf and mashed potatoes with veggies? This is a recipe that I've been making for nearly 10 years now, I originally got the idea from Kraft Canada and made my own little changes and variations to it throughout the years. The main difference between this meatloaf and other recipes is the addition of Stovetop Stuffing instead of bread crumbs.

Easy Meatloaf

2 pound lean ground beef
1 cup water
1 pkg. Stovetop Stuffing Mix
2 eggs beaten
worchestershire sauce
1/2 tsp. minced garlic
1 medium chopped onion
1 can drained stems and pieces mushrooms
oregano to taste
1/2 cup barbecue sauce, divided

Mix all ingredients except 1/4 cup of the barbecue sauce. Shape meat mixture into a large free-form hamburger on a cooling rack over a cookie sheet. Top with remaining 1/4 cup barbecue sauce. Bake at 375° for 1 hour or until center is no longer pink.

Makes 6 to 8 servings.

Variation: Prepare meatloaf as directed, substituting salsa or ketchup for barbecue sauce.

------------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

January 7, 2007 Cabbage Roll Casserole

Easy Tastebud Delights

Eighth Edition (January 7, 2007)

Easy Recipes

45 minutes+

Hi everyone and Happy Ukranian Christmas!

A friend of mine is Ukranian and has been giving me some Ukranian food translations that I will share with you.

She provides the BEST varenyky at Christmas time, (Ukranian perogies. Perogies are the polish name for these tasty little dumplings), I've ever tasted. My favourite are the ground beef, (petaja), my Mom used to make batches and batches of these with a polish friend of hers when I was a kid until Dad had heartburn so bad after eating them that he thought he was having a heart attack! Then the batches got smaller and smaller (I was about 12). The sauerkraut ones are also amazing! Roma informed me that Kapusta in Ukranian means cabbage. My response was: Kapusta YUM! She got a good giggle over that and informed me that another batch of kapusta would be heading my way after Ukranian Christmas!! YEAH!!!!!

Enough on the language lesson! LOL!

Today, I will share a recipe that I LOVE making. I've always loved cabbage rolls but just don't like taking the time to fiddle with the cabbage leaves. Here's a recipe that tastes like cabbage rolls without all the fuss:

Cabbage Roll Casserole

1 lb. hamburger
1 tbsp. oil
1 onion; sliced thin
salt and pepper to taste
1 cup cooked rice, (I use Minute Rice!)
1 can Tomato soup; 10 oz
1 can -Water
3 cups shredded cabbage

Preheat oven to 325 degrees. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain and set aside. Add rice, mix well. Add soup and water. Put cabbage in baking dish, layer with rice and soup then continue until pan is full. Bake in 325F oven for 1 hour, uncovered.

If you have a food processor, grating the cabbage is much easier with the slicing blade. Serve with sour cream. Hubby enjoys this with salsa and I like both sour cream and salsa.

Serves 4

------------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.
Be sure to visit my website .

January 8, 2007 Kid's Special Edition

Easy Tastebud Delights

Ninth Edition (January 8, 2007)

Quick and Easy Recipes

Less than 30 minutes+

Hi Everyone! Since the kids are back to school today, let's take a look at some "kid" recipes.

A few years ago, we had 2 extra boys here for a week. That week, hot dogs and fettuccine were on sale at our local grocery store. I put this recipe together so that it would make feeding 4 boys and us much easier...it was a HIT!!

Hot Dog Tetrazzini

This is a great dinner for kids. They gobble it up! 4 cups fettucine noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 can sliced or stems and pieces mushrooms, drained 1 diced onion 1/2 tsp. minced garlic 1 pkg. hotdogs, cut in coins 2 cups frozen vegetables, thawed and partially cooked, (peas, corn and diced carrots) worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese Cook noodles as directed on package until nearly al dente. The last minute or so, add the chopped hotdogs to the pot. Drain and rinse under hot water. Return noodles back to pot and add everything but the soup, milk and cheeses. Mix well. In a bowl, mix the soup and milk together then add to the noodle mixture and stir again. When everything is warm. Serve. Top with cheese.

Here's another recipe that we made that week:

Chicken Pasta Bake

This recipe is a great way to use up the leftover chicken from the night before. 4 cups egg noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 diced onion 1/2 tsp. minced garlic 2 cups chopped chicken pieces 2 cups frozen vegetables, thawed and partially cooked worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese sprinkle of parmesan cheese Preheat oven to 350 degrees. Cook noodles as directed on package. Drain and rinse under hot water. In an ungreased casserole dish combine soup, milk, onion worchestershire sauce and pepper. Mix cooked noodles, chicken and vegetables together. Cover and bake for 1/2 hour. Remove from oven and stir. Sprinkle with cheddar or mozzarella and top with parmesan. Bake uncovered for 5-10 minutes more until cheese is bubbly and melted. Another night during that week we tested this recipe and it was also a hit! Tuna Bake We always have plenty of tuna and pasta on hand. This is a great recipe for those nights that we are short on groceries but don't feel like heading to the grocery store. 4 cups egg noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 diced onion 1/2 tsp. minced garlic 2 cans tuna, liquid drained and tuna broken up 1 can drained stems and pieces mushrooms 2 cups frozen vegetables, thawed and partially cooked worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese sprinkle of parmesan cheese Preheat oven to 350 degrees. Cook noodles as directed on package. Drain and rinse under hot water. In an ungreased casserole dish combine soup, milk, onion worchestershire sauce and pepper. Mix cooked noodles, tuna and vegetables together. Add noodle mixture to sauce and mix well. Cover and bake for 20 minutes. Remove from oven and stir. Sprinkle with cheddar or mozzarella and top with parmesan. Broil uncovered for 5-10 minutes more until cheese is bubbly and melted. These are FUN recipes and if the kids help out they are even MORE fun!!

------------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

January 9, 2007 Salsa Chicken

Easy Tastebud Delights

Tenth Edition (January 9, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! Tuesday is here. Today I will share a recipe that my boys love to eat, and I enjoy making it because it is so quick. I use boneless chicken thighs so they can be cut into bite-size pieces, we use mild chunky salsa.

Okay, let's get on to the recipe for today:

Salsa Chicken

8 chicken thighs 1 tsp oil steak seasoning chicken stock Sprinkle chicken with steak seasoning both sides. Brown on stove in oil. Remove from pan and drain off fat. Deglaze "yummies" on bottom of pan with chicken stock then return chicken to the pan. Add salsa, cover and cook until done. I serve it with stuffing mix and spinach. Tasty hot or cold. ENJOY!

------------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

January 10, 2007 Shpherd's Pie

Easy Tastebud Delights

Eleventh Edition (January 10, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Today I'm going to share a recipe that I've been making for about 8 years now. I usually prefer to add salsa instead of canned tomatoes in the meat and veggie layer and although I like regular mashed potatoes for the topper, they do take alot of time. If I am terribly rushed I will use the instant mashed potato flakes and top with grated cheese, or stove top stuffing without cheese.

Shepherd's Pie

Meat Mixture 1 lb. ground beef 1 onion, chopped 1/2-3/4 tsp. minced garlic or 2 cloves dash worchestershire sauce 1 can stems and pieces mushrooms, drained 1 can diced tomatoes 1 can beef broth pepper Vegetable Layer 2 cups mixed diced vegetables, (peas, carrots, corn) 1 onion, chopped dash worchestershire sauce 1/2 tsp. minced garlic pepper Potato Topping 2 packages instant mashed potatoes 1 cup grated mozzarella or cheddar cheese pepper garlic (optional) Preheat oven to 350*. Brown ground beef with onions, garlic, worchestershire sauce and pepper. Drain and return to pan. Add mushrooms and tomatoes and bring to boil. Add broth and simmer for 15 min. I've also substituted salsa for diced tomatoes. Add onion and garlic to vegetables and defrost in the microwave for 5 min. stirring every 2 min. or so. Add pepper and mix. Layer meat, vegetable and potato layers in 9x13 in. pan. Cook for 20 min. Add mozzarella or cheddar cheese and broil until brown and bubbly. Let stand up to 10 min. before serving.

------------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

January 11, 2007 Chicken Parmigiana

Easy Tastebud Delights

Twelfth Edition (January 11, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Well, Thursday is here at last! I hope you've all survived the week, it's been a LONG one for me! Tonight's meal is one that we have quite often and it is unbelievably easy.

When boneless skinless chicken breasts are on sale, I stock up and pull out 4 of them the night before we plan on having this meal, so they have plenty of time to thaw in the fridge before dinner the next day. I either buy the pre-frozen or regular breasts, ( depending on the price), and freeze them individually so they are easy to remove from the frozen bag.

I like planning meals ahead of time so that we have a variety of different dishes during the week and don't overloading on the same foods night after night! It also makes grocery shopping easier and in the end, it's cheaper because we don't need to make so many trips to the grocery store.

Now for the recipes: Chicken Parmigiana sounds so exotic, doesn't it? With practice and encouragement this can be a recipe you can fill your family with and also wow any guests when they show up unexpectedly or have a planned visit.

I used to buy the Italian flavoured bread crumbs then started making my own cracker crumbs by putting 1 sleeve of saltines in the food processor with oregano and garlic powder, any unused leftovers go into a plastic container with a tight fitting lid then into the freezer.

Chicken Parmigiana

4 boneless skinless chicken breasts, split in half

Container #1:
1/4 cup milk
2 eggs
1/2 tsp. minced jarred garlic

Zippy Bag #1:
1 cup bread or cracker crumbs
1 tbsp. garlic powder
1 tsp. oregano

In heavy frying pan:
1 tbsp. vegetable oil
1 cup chunky salsa or tomato sauce
1/2 cup wine or chicken stock
1 tsp. worchestershire sauce
1/2-1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Preheat oven to 375 degrees.
Dip chicken pieces in milk and egg mixture then shake in bag with bread or cracker crumbs.
In a frying pan on the stove add oil then chicken pieces, browning each side for about 5 minutes on medium heat. Remove chicken from pan and add chicken stock. Deglaze "yummies" on bottom of pan then return chicken to the pan. Add salsa and cheese, cover and cook in the oven until done, (about 15 minutes).

Serve with rice or pasta and frozen broccoli, cauliflower and carrots.

Note: I haven't tried this but am hoping to someday, it looks REALLY easy!!
To really save time, buy chicken breast cutlets and skip the browning process on the stove. Preheat oven to 375 degrees. Lay cutlets on the bottom of an 8 inch square pan, pour salsa or tomato sauce over top then mozzarella and a sprinkle of parmesan cheese. Cover with foil and bake for 25 minutes or until chicken is warmed completely through. Remove foil and broil until cheese is brown and bubbly.

------------
If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website .

January 12, 2007 Simple Pork Roast

Easy Tastebud Delights

Thirteenth Edition (January 12, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Friday is finally here! Today I will be receiving my grocery flyers and making up my menu for the week. I love cruising through recipes and flyers, deciding what to try next based on the sales.

A couple days ago, I received my What's Cooking magazine from Kraft. I've found quite a few recipes that I'd like to try and will share them in future issues.

Today's meal is something that hubby makes. Because it is a complete one pan meal, it saves on cleanup time, as well! Enjoy!

Simple Pork Roast

3 lb. pork roast 1 lb. bag of mini carrots 2 onions, quartered cracked black pepper 1 clove garlic, slivered dash worchestershire sauce 1/2 cup water Preheat oven to 350 degrees F. Place carrots and onions in the bottom of a small roast pan. Make slits in the roast and insert 1 garlic sliver in each slit. Sprinkle the outside of the roast with worchestershire sauce and pepper. Place on top of carrots and onions. Add water. Cover and cook for 45 min. or until juices run clear.

------------

If you have any comments or suggestions, you can send me an email at lotsarecipes@gmail.com with Newsletter in the Subject Line.

Be sure to visit my website .

January 13, 2007 Baked Fish with Orange

Easy Tastebud Delights

Fourteenth Edition (January 13, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you're having a wonderful Saturday. Today's recipe is FISH FILLETS! I've never had much luck cooking fillets because I usually defrost the fish IN the bag they came in or in the microwave, so as the fish defrosts, it soaks up the water at the same time, turning the fish mushy.

Knowing this, I will remove the fish from the bag and wrap the fillets in a kitchen towel in the fridge overnight.

This looks like a recipe that I really want to try. I used to make fish with a lemon sauce or Italian salad dressing sauce and they are good but it's always nice to try something new.

Baked Fish with Orange

2-3 ozs. butter 6ozs. fresh breadcrumbs 1 garlic crushed (or garlic salt) 4 portions cod juice & grated rind of 1 lge orange salt and pepper Melt the butter in frying pan, add the crumbs, garlic and grated orange rind. Stir until crumbs have absorbed all the butter. Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice. Bake uncovered for 20-30 mins. in mod. oven.

------------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

January 14, 2007 Shanghai Beef

Easy Tastebud Delights Fifteenth Edition (January 14, 2007) Quick and Easy Recipes Less than 30 minutes Hi Everyone! Tonight's dinner is a Chinese stirfry. It is similar to Mom's Pepper Steak recipe but with different vegetables, less than half the cooking time AND it is all cooked in the same pan. When round steak is on sale, I want to give this recipe a try! I'm sure my gang will LOVE it! Shanghai Beef

1 lb. round steak, cut thinly into strips 2 tbsp. oil 2 tbsp. cornstarch 1 1/2 cups beef broth 1 can drained, sliced water chestnuts 1 medium red pepper, coarsely chopped 1 diced onion 3 tbsp. soya sauce 1/4 tsp. fresh cracked black pepper 1 1/2 cup uncooked Minute Rice Saute beef with oil in a large skillet until browned. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, onions, soya sauce, and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover and remove from the heat. Let stand 5 minutes and fluff with a fork. Makes 4 servings. ------------ If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line. Be sure to visit my website .

January 15, 2007 Smoked Sausage & Shrimp Jambalaya

Easy Tastebud Delights

Sixteenth Edition (January 15, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope everyone is staying warm today. Due to school bus cancellations our oldest son will be home. Here's a perfect meal to chase away the frigid temperatures, if you don't like spicy food, decrease or eliminate the cayenne.

I've tried the Zataran's packages and my guys LOVE them!! This is a recipe similar to the Jambalaya package but with less additives and more natural seasonings! Don't let the number of ingredients intimidate you, it is YUMMY and don't be afraid to substitute different ingredients if you don't have them! We rarely have thyme in our spice cupboard but ALWAYS have oregano.

To cut the cooking time, use cooked, peeled shrimp and only cook to heat through!

Smoked Sausage & Shrimp Jambalaya

2 tbsp. vegetable oil 1 lb. smoked sausage, cut crosswise into 1/4-inch slices 2 cups chopped onions 3/4 cup chopped bell peppers 3/4 cup chopped celery Salt and cayenne to taste 1 cup long-grain white rice 1 can (14 1/2 ounces) whole tomatoes, chopped with juice 1 tbsp. chopped garlic 2 cups water 4 bay leaves 1/4 tsp. dried thyme 1 lb. medium shrimp, peeled and deveined 1/4 cup chopped green onions Heat the oil in a large saucepan over medium heat then add the sausage and cook for 2 minutes. Add the onions, bell peppers, celery then season with the salt and cayenne and saute for 6 to 8 minutes. Add the rice then stir to coat evenly then add the tomatoes with their juices, the garlic, bay leaves, water, thyme and cover and cook over medium heat for about 20 minutes. Season the shrimp with salt and cayenne in a mixing bowl then add to the mixture and cook for 10 more minutes. (Cook until the rice is tender, liquid is absorbed and the shrimp is pink.) Remove from the heat and let it stand for about 5 minutes. Remove the bay leaves and stir in the green onions and serve. Makes 6 servings.

------------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .