Easy Tastebud Delights Week of December 1-7, 2008 Quicky Kid-Friendly Recipes

Easy Tastebud Delights

12.0107.08 Edition (December 1-7, 2008)

Easy Recipes

45 minutes+

Hi Everyone! It has been a long time since I've sent a newsletter and alot has happened in my life since the spring, but I am happy to say that I am now ready to start sending recipes again and have been saving them faithfully.

I have missed sending my newsletter and have decided to make some changes in the layout. I will start by sending weekly recipe collections of dinners as opposed to the daily singles I was sending before. My website is offline right now, but hopefully I will have it up and running soon. To see the archived newsletters, go to my blog.

If you have any recipes that you'd like to share with the group, feel free to send them to me. I'd be honoured to use them.

This week I will focus on quick and easy, kid-friendly recipes that my boys enjoy eating and ask for over an over again. Enjoy!

Recipe #1

Quick Spaghetti Dinner

This is a recipe that I make in emergency situations when I don't have the energy to cook and the boys love it. I find that it's quick, filling and tasty and I usually have all the ingredients on hand. Within 15 minutes, we have food on the table and if company arrives, there is always enough to feed everyone!

1 pkg. spaghetti
1 jar flavoured spaghetti sauce
1 can stem and pieces, drained mushrooms (optional)
1 diced onion (optional)
grated parmesan cheese

1 bag premade salad
favourite salad dressing

loaf of Italian bread, unsliced
butter
jarred minced garlic
worchestershire sauce, to taste

grated parmesan cheese

1. Put large pot of water on to boil. When ready, break spaghetti in half and cook according to directions on the package.

2. While pasta is cooking, open sauce and heat in a medium size pot over medium heat. Add mushrooms and onions, if you wish.

3. Open bagged salad. Rinse and drain well. Transfer to bowl. Add any additional ingredients you may have on hand: tomatoes, cucumber, grated cheddar, apple slices, etc. Top with salad dressing in individual bowls.

4. Cut loaf of bread in half lengthways then widthways. In a small bowl, add butter, minced garlic and grated parmesan cheese and mix well. Spread over bread slices and place on cookie sheet. Place in oven and broil until browned. (be sure to watch while under broiler, it burns quickly.) Remove from oven.

5. Drain spaghetti and return to pot. Divide spaghetti onto serving plates. Top with sauce. Serve with salad and garlic cheese toast.

Recipe #2

Quick Stovetop Chicken Dinner

This recipe is tasty and filling. It is also appealing to the eye because the veggies give such a vibrant colour to the dinner plate.

4 boneless, skinless chicken breasts, split

oil to coat pan

1 cup chicken stock

1/2 tsp. minced, jarred garlic

1/2 bottle salsa

shredded mozzarella or cheddar cheese

1/2 bag frozen broccoli, carrots and cauliflower mix

2 cups cooked rice

1. Add oil to heavy skillet and heat. Add chicken breasts in a single layer. Brown on each side for about 4 minutes each side.

2. Remove chicken from pan and cover to keep warm. Add stock and garlic to pan and scrape crunchies from the bottom of the pan. Return chicken to pan and cover pan with lid. Reduce heat and cook for about 10 minutes or until chicken is no longer pink in the middle. Top with salsa and cheese and put the cover back on. Heat until cheese and salsa are heated through and the cheese is melted.

3. While chicken is cooking, rinse and drain the veggies. Place veggies in a microwave safe bowl and cook on HIGH for 5 minutes. (Leave bowl in the microwave until everything is ready to serve.)

4. While veggies are in the microwave, cook the rice following the instructions on the package. Remove from heat and leave covered to stay warm.

5. When chicken is ready, turn veggies on HIGH for 1 minute, fluff rice and serve all at the same time.

Recipe #3

Taco Dinner

Tacos are a favourite meal for the boys because they get to make their own. Serve with rice and use the leftovers for a salad the next day. I usually have a taco salad if there is meat leftover.

1 lb. hamburger meat

1 pkg. taco seasoning

1/2 tsp. minced, jarred garlic

1 finely diced onion

splash of worchestershire sauce

2 diced tomatoes

1 bag salad lettuce

salsa

sour cream

grated cheese

any leftover rice from previous night

1 pkg. taco shells or soft tortillas

1. Brown hamburger meat with onions, garlic and worchestershire sauce. Drain. Add taco seasoning, following the instructions on the package. Simmer while chopping up ingredients.

2. Separate ingredients into separate bowls for serving and heat the rice to serve on the side. Spoon meat into tacos and top with favourite ingredients.

3. If serving rice add a tablespoon of water to rice in a microwave safe bowl and heat until warmed through. Fluff with a fork before serving.

Recipe #4

Perogies and Sausage with Veggies

Perogies and sausages are a nice treat for the boys and they are pretty quick to make, as well. I serve them with bacon, sliced sweet peppers and onions for a tasty treat.

1 pkg. frozen perogies

8-10 Italian sausages

1 diced onion

1/2 pkg. diced and crumbled bacon

1 diced green pepper

sour cream

salsa

instant scalloped potatoes

1. Dice and brown bacon in skillet. Set aside. Remove bacon from pan and drain off most of the grease, add onions and peppers to the pan and cook until soft. Remove veggies to a separate dish.

2. Heat and brown sausages until cooked through then remove from pan. Add perogies to the pan and brown the outsides and heat through.

3. Following directions, cook the scalloped potatoes. Remove from heat, leaving cover on to stay warm.

4. Serve at the same time so everything is still warm.

Recipe #5

Peachy Pork Chop Dinner

This dinner smells fantastic while cooking and tastes delicious, too. I have substituted the peaches with canned mandarin oranges, as well when peaches weren't on hand.

6 pork chops
1 tbsp. oil

1 cup chicken broth
1 drained can sliced peaches
1/2 tsp. ground cinnamon
pepper, to taste

6 baking potatoes

fresh corn on the cob

baby carrots

1. In a skillet, brown chops on both sides in oil. After chops are browned, remove from pan, add the broth and simmer to reduce, scraping crunchies from the bottom of the pan. When broth is simmered down by a half, return chops to pan. Top with peaches and sprinkle with cinnamon and pepper. Cover and simmer for about 25 minutes or until meat juices run clear.

2. While chops are cooking. Scrub potatoes and pierce the skin with a fork. Microwave 3 at a time on HIGH for 12 minutes or until soft. Put butter, salt and sour cream on table. At the same time, bring a pot of water to a boil. Add corn pieces to pot, add 1 tbsp. sugar and cook for 5 minutes. Remove from pot and cover to stay warm. Put carrots in a microwave-safe bowl and cook on HIGH for 5 minutes, covered. When carrots are cooked, add butter and oregano, to taste.

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To view previous recipes, go to my blog

April 13, 2008 Traci W.'s Teriyaki Pork Chops

Easy Tastebud Delights

04.13.08 Edition (April 13, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Sunday to you.

Today's recipe was submitted by one of our members. Thanks Traci. Enjoy!

Traci W.'s Teriyaki Porkchops

"My husband really doesn't eat pork chops (don't ask me why. lol) so on rare occasions when we do have them, this is one of the recipes I use."- tw

3/4 c brown sugar
1/4 c soya sauce
1/4 c chopped onion
1 lemon, thinly sliced
6 porkchops, trimmed water, to thin sauce

Combine the first 5 ingredients together in a large flat pan. Stir well. Add chops in a single layer. Let stand 1 hr. Turn often, so all meat marinates. Put chops into small pan or roaster. Add water to marinade. Pour over chops. Cover. Bake in 325 degree oven until tender. About 1 1/2 hrs.

Submitted by Traci W.

Brown sugar and soya sauce make a great combination for teriyaki sauce.

You might want to try putting the pork chops in the marinade in a freezer bag, before freezing, then when you take them out of the freezer, they will soak in the marinade while they thaw.

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April 12, 2008 20-Minute Garlic Rosemary Chicken & Rice (re)

Easy Tastebud Delights

04.12.08 Edition (April 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a great Saturday.

Today's recipe is a repeat edition from March 18, 2007. Enjoy!

20-Minute Garlic Rosemary Chicken & Rice

1 tablespoon oil
4 small boneless skinless chicken breast halves -- (about a pound)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 10-1/2 ounce can chicken broth --
(1 1/3 cups) 1/3 cup water
2 cups Minute Rice -- uncooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with l/4 teaspoon each of the garlic powder and rosemary. Cover and cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

ADD broth and water to skillet; stir. Bring to boil.

STIR in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.

Serve with steamed broccoli and carrots.

Recipe featured in March 18, 2007 issue of Easy Tastebud Delights.

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April 11, 2008 Crockpot Beef Stew

Easy Tastebud Delights

04.11.08 Edition (April 11, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you.

I have made this recipe many times and it has become a family favourite. Enjoy!

Crockpot Beef Stew

2 lbs. stewing beef, cut into cubes
1/2 cup flour
2 tbsp. oil
2 bay leaves
1 tbsp. worchestershire sauce
1 tsp. minced garlic (approx. 2 cloves)
3 medium onion, chopped coarsely
1 can beef stock or 1 cup homemade beef stock
1/4 tsp. fresh cracked black pepper
6-8 whole peppercorns
1/2 tsp. dry rosemary leaves
1/2 tsp. dry basil
6 carrots, peeled and chopped
4 potatoes, peeled and cubed
4 cups water

In a zippy bag, shake stewing beef chunks in flour with 1/4 tsp. fresh cracked black pepper. Keep left over flour. Heat oil in a large frying pan and brown the stewing beef on all sides.

Place browned beef, spices and vegetables to crockpot. Cover the ingredients with water. Place lid on crockpot and cook on low for 8 to 10 hours or high for 4-6 hours. Remove bay leaves and whole peppercorns. Thicken with leftover flour by dissolving it in a small amount of water. Cover and cook on high for 15 minutes until thickened. ENJOY!

This recipe tastes great with salad and garlic bread.

Because the stewing beef is cooking for a long period of time at a low heat, it comes out very tender.

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April 8, 2008 Chop Suey

Easy Tastebud Delights

04.08.08 Edition (April 8, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday to you!!

Today's recipes were from Mom's Mini Recipe Binder and will be added to the family cookbook that I am putting together. Enjoy!

Chop Suey

3 tbsp. salad oil
1 lb. beef, pork, turkey or
chicken
3 tbsp. soya sauce
3 cups chopped celery
2 large onions
1 tbsp. molasses
2 cups boiling water
2 cups bean sprouts
3 tbsp. corn starch
1/4 cup cold water
3 cups cooked rice
salt and pepper to taste

Brown meat in pan with vegetable oil. Coat with soya sauce. Add celery and onions to pan. Mix molasses with boiling water and pour into pan. Add bean sprouts and mix well. Mix cornstarch with cold water well and add to pan. Serve over cooked rice.

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April 7, 2008 Grilled Rosemary Pork Chops

Easy Tastebud Delights

04.07.08 Edition (April 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday morning to you!

This recipe sounds really good. If you don't have rosemary on hand, use what you have. For me, oregano comes to mind. Enjoy!

Grilled Rosemary Pork Chops

4 pork chops (about 8 ounces each), 1 to 1 1/4 inches thick
2 teaspoons chopped rosemary leaves, or 1/2 teaspoon chopped or broken dried rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 teaspoons corn or canola oil

Sprinkle the pork chops with the rosemary, pepper, and salt. Pour the oil onto a plate and dip the chops into the oil, just moistening them on both sides. If you will not be cooking immediately, cover with plastic wrap and set aside for up to 2 hours.

Heat your grill and arrange the rack so that it is 6 to 8 inches from the heat (the rack should be very clean). Place the chops on the rack, cover with the grill lid, and cook for 6 minutes. Then turn the chops and cook them, covered, for 6 minutes on the other side. Transfer them to the far side of the grill if possible, or to a platter, and place in a 180-degree oven. Keep warm for 10 to 15 minutes. Then serve.

4 SERVINGS

Serve with side salad and baked potatoes.

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April 6, 2008 Cheesy Macaroni (re)

Easy Tastebud Delights

04.06.08 Edition (April 6, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Sunday to you! Today's recipe is for Cheesy Macaroni. Instead of baking it in the oven, all preparation is made on the stovetop, so it shortens the cooking time. Enjoy!

Cheesy Macaroni

2 1/2 cups macaroni
1/2 cup chopped onion
2 cloves garlic
2 tbsp. butter
1 tbsp. flour
1 1/2 cups milk
1 4-ounce package shredded mozzarella cheese
1 4-ounce package shredded cheddar cheese
1 3-ounce package cream cheese, cut up
1 tbsp. dijon mustard
1/4 tsp. pepper
2 tbsp. grated parmesan cheese

In a large saucepan, cook pasta in boiling unsalted water until barely tender. Drain.

In a medium saucepan cook onion and garlic in butter until tender but not brown. Stir in flour. Add milk all at once. Cook and stir until slightly thickened and bubbly.

Stir in mozzarella, cheddar and cream cheese. Cook and stir over low heat until cheese melts. Stir in mustard and pepper.

Stir pasta into cheese sauce. Heat through. Sprinkle with Parmesan and serve immediately. Makes 6 main-dish servings.

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April 5, 2008 Creamy Beef Stroganoff

Easy Tastebud Delights

04.05.08 Edition (April 5, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you all have a wonderful Saturday. It looks like it will be nice and warm all weekend.

Today's recipe sounds elegant enough to feed a crowd and easy enough to make for the family. Enjoy!

Creamy Beef Stroganoff

1 lb. beef sirloin, cut in 1/4"x1" pieces, (against the grain)
2 tbsp. butter
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1 tsp. minced garlic
3 tbsp. flour
3 tbsp. butter
1 tbsp. tomato paste
10 oz. beef broth
1/2 tsp. salt
1 cup sour cream
2 tbsp. red wine

Brown the beef quickly in a hot skillet. Remove to casserole dish. Reduce the heat in the skillet and add mushrooms, onions and garlic. If the pan is dry, add a bit more butter. Cook for 3 to 4 minutes until onion is clear. Remove and add to casserole dish.

Sauce: In the same skillet, melt butter then add flour, salt and tomato paste. Stir in beef broth and cook until thick. Add sauce to the casserole.

When ready to serve, add sour cream and wine to casserole and heat in 275 degree oven for 1/2 hour or until warmed through. Don't allow sauce to boil or the sour cream will curdle.
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April 4, 2008 Pizza Pot Pie

Easy Tastebud Delights

04.04.08 Edition (April 4, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Friday!

Today's recipe is courtesy of Country 95.3 What's for Dinner? Contest.

It sounds delicious and I hope to try it soon. Enjoy!

Pizza Pot Pie

* 1 lb (500 g) of lean ground beef
* 1/2 cup (125 ml) of chopped onion
* 1/2 cup (125 ml) of chopped green pepper
* 1 can (8 oz) of pizza sauce
* 1/2 cup (125 ml) of sliced fresh mushrooms
* 1 cup (250 ml) of shredded mozzarella cheese
* 1 cup (250 ml) Bisquick* mix and
* 1/4 cup (50 ml) of very hot water

1. Heat the oven to 375°F (190°C). Grease four small casseroles (1 1/2 cups/375 ml).
2. Cook the ground beef, onion and bell pepper in a large skillet over medium heat, stirring frequently, until the beef is brown; drain. Stir in the pizza sauce and mushrooms.
3. Heat to boiling, stirring occasionally; reduce the heat. Simmer uncovered for 5 minutes, stirring occasionally. Spoon the beef mixture into the casseroles. Sprinkle 1/4 cup (50 ml) of cheese on each.
4. Mix the Bisquick* mix and very hot water; beat vigorously for 20 seconds. Turn the dough onto the surface dusted with Bisquick* mix; gently roll in Bisquick* mix to coat.
5. Shape into a ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into a circle the size of diameter of casserole.
6. Cut a steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

(wfd 032608)

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April 3, 2008 Chicken Stuffed Pasta Shells

Easy Tastebud Delights

04.03.08 Edition (April 3, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you!

Last week I made stuffed meaty pasta shells and they were a hit. After seeing this recipe, I realized I've never made them with chicken before and would love to give it a try. Right before Easter I stocked up on Stove Top stuffing because it was on sale so I'm hoping to try this recipe soon. Enjoy!

Chicken Stuffed Pasta Shells

4 cooked and shredded boneless, skinless chicken breasts
1 box jumbo pasta shells
1 box seasoned stuffing mix
3 cans cream of chicken soup
1 can chicken broth
1 cup mayonnaise

1. Cook pasta shells according to directions on the package but slightly undercook them. Prepare stuffing according to directions.

2. Mix soup and broth together. Pour half the mixture into a 9x13 inch baking dish.

3. Mix chicken, stuffing and mayonnaise together and stuff shells. Place shells in pan and pour remaining soup over the top.

4. Bake at 350 degrees for 35 minutes.
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April 2, 2008 Crockpot Apple Pork Chops

Easy Tastebud Delights

04.02.08 Edition (April 2, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Wednesday is going well.

Today's recipe caught my attention because I've had pork chops and applesauce in a baking dish in the oven before and it was delicious. Being able to make it in the crockpot sounds so much easier and just think of the aroma at dinner time! Enjoy!

Crockpot Apple Pork Chops

apples
cinnamon
pork chops
1 cup apple juice

1. Peel, core and slice apples. Layer apples, cinnamon and pork chops ending with apples and cinnamon then add apple juice.

2. Cook on low for 8 to 10 hours.

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April 1, 2008 Flounder with Parmesan Crust

Easy Tastebud Delights

04.01.08 Edition (April 1, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Did anyone get the April Fool treatment today? I almost got caught by the radio station but quickly remembered the day at 6am and came back to my senses. Well, welcome to the month of April...How does the saying go...April Showers bring May flowers...won't that be so nice!!

Today's recipe was submitted by a group member. Thanks Jenn! Enjoy!

Flounder with Parmesan Crust

Makes: 6 Servings
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 6 flounder or sole fillets (1-1/2 pounds total),
thawed if frozen
- 1/3 cup plain low-fat yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons prepared horseradish, drained

DIRECTIONS

Preheat the broiler and prepare the broiler pan with
non-stick pan spray. Arrange the fish on the broiler pan.

In a small bowl, combine the yogurt, Parmesan, mustard,
lemon juice, and horseradish. Spread the mixture over
both sides of the fillets.

Broil about 8 inches from the heat, turning once, for about
6 minutes, or until the fish flakes easily with a fork.

Nutritional Information Per Serving (about 3-1/2 ounces Fish):
Calories: 122, Fat: 2 g, Cholesterol: 62 mg, Sodium: 166 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 3 Very Lean Meat

Recipe submitted by Jenn B.

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March 31, 2008 Crockpot Chicken Tortilla Soup

Easy Tastebud Delights

03.31.08 Edition (March 31, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe today is the last day of March? I hope your Monday is going great. It looks like the snow should be disappearing soon!

Today's recipe has nutrition facts and can be prepared in advance. Enjoy!

Crockpot Chicken Tortilla Soup

2 14-ounce cans chicken broth with roasted garlic
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
Sliced fresh jalapeno chile peppers* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers.

Makes 4 servings.

Nutrition facts per serving:

* Calories 181
* Total Fat (g) 4
* Saturated Fat (g) 1
* Cholesterol (mg) 36
* Sodium (mg) 1383
* Carbohydrate (g) 19
* Fiber (g) 1
* Protein (g) 18

*Percent Daily Values are base on a 2,000 calorie diet

Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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March 30, 2008 Mexican Pasta Casserole

Easy Tastebud Delights

03.30.08 Edition (March 30, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you. If you are an avid reader of the newsletter, I'm sure you've noticed that some of the issues are missing. I have fallen a bit behind and will be adding them slowly. Fear not! I won't send more than 2 a day until I'm caught up.

Today's recipe sounds quite tasty. Lately the preshredded, flavoured cheeses have been on sale for over half off so I have been buying them to try the different flavours out. I normally make my own in the food processor but these bags are quite a time saver, not to mention the nacho flavoured cheese has the jalapeno peppers included. When I make this recipe, I will definitely substitute the preshredded and take out the minced jalapeno. Enjoy!

Mexican Pasta Casserole
Serves 6 to 8

1 lb. uncooked penne pasta
2 tsp. vegetable oil
1 medium chopped onion
1/2 tsp. minced garlic
1 seeded and minced jalapeno pepper
3 tbsp. chili powder
1 can undrained diced tomatoes
1 tsp. cumin
1 tsp. dried oregano
8 oz. cooked boneless, skinless chicken breast, cut into thin slices
1/4 cup ripe, sliced olives
1 cup (4 oz.) grated Monterey Jack or Mozzarella cheese, divided

1. Preheat oven to 375 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well.

4. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top.

5. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Each Serving Provides:329 Calories22.5 g Protein32.6 g Carbohydrates13.3g Fat32.2 mg Cholesterol518.5 mg SodiumCalories from Fat 17%
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March 29, 2008 Fiesta Taco Skillet

Easy Tastebud Delights

03.29.08 Edition (March 29, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Saturday.

Today's recipe sounds tasty and quite easy. Enjoy!

Fiesta Taco Skillet

1 lb. ground beef
1 can drained whole kernel corn
2/3 cup water
1 pkg. taco seasoning mix
1 cup shredded cheddar cheese
3/4 cup corn meal
1/4 cup flour
2 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1 cup evaporated milk
1 lightly beaten egg

Preheat oven to 400 degrees.

Brown ground beef in skillet over medium heat until no longer pink; drain. Stir in corn, water and seasoning mix. Cook over low heat until mixture thickens. Top with cheese.

Mix corn meal, flour, sugar, baking powder and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
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March 28, 2008 Teriyaki Beef

Easy Tastebud Delights

03.28.08 Edition (March 28, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Another week is coming to an end. I hope you had a good one. Today, my boys and I went to a new thrift store and I found a community cookbook from a Brampton school. It is very nicely put together and has a spiral binding. The best part is, it only cost me 99 cents!!

Today I will share a recipe from the book that sounds really good and I hope to try it soon. Enjoy!

Teriyaki Beef


2 lbs. beef tenderloin
2/3 cup soya sauce
1/4 cup white wine
3 tbsp. sugar
1/2 tbsp. ground ginger
1/2 tsp. minced garlic

Combine the soya sauce, white wine, sugar, ginger and garlic. Cut the tenderloin into cubes approx. 3/4 inches square. Marinate the meat in the soya sauce mixture for about 45 minutes to 1 hour.

Thread the meat on skewers and grill them over a high flame on a gas barbecue.

Serves 4 to 6

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March 27, 2008 Cashew Chicken

Easy Tastebud Delights

03.27.08 Edition (March 27, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

Last week a friend of mine requested this recipe from me, so I figured I would share what I came up with.

Thanks for the request, Steve! Enjoy!

Cashew Chicken

1 lb. boneless, skinless chicken breast
4 green onions
8 oz. fresh mushrooms
1 can sliced water chestnuts
6 oz. cashew nuts
1/3 c. soya sauce
Cornstarch
1 cup water

Cut chicken in 1 inch cubes. Heat small amount of oil in
skillet. Roll chicken in cornstarch. Cook until light tan; remove chicken.

Saute chopped onion and sliced mushrooms. Add water chestnuts with liquid. Add chicken, soy sauce, and water. Bring to boil, thicken with
cornstarch. Add cashews nuts. Serve over cooked rice.
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March 26, 2008 Lemon Chicken

Easy Tastebud Delights

03.25.08 Edition (March 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Tuesday to you.

Today's recipe sounds very tasty and I look forward to trying it. Serve with rice, vegetables or side salad. Enjoy!

Lemon Chicken

4 whole chicken breasts
1/2 cup melted butter
salt and fresh cracked black pepper, to taste
1/2 tsp. thyme
1 lemon, thinly sliced, leaving peel on.

Split chicken breasts and arrange in a 9"x13" buttered baking dish. Sprinkle with salt, pepper and thyme. Pour melted butter over chicken then arrange lemon slices on top of the chicken to cover all the pieces.

Cook uncovered for 1 hour at 350 degrees.
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March 25, 2008 Lemon Chicken

Easy Tastebud Delights

03.25.08 Edition (March 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Tuesday to you.

Today's recipe sounds very tasty and I look forward to trying it. Serve with rice, vegetables or side salad. Enjoy!

Lemon Chicken

4 whole chicken breasts
1/2 cup melted butter
salt and fresh cracked black pepper, to taste
1/2 tsp. thyme
1 lemon, thinly sliced, leaving peel on.

Split chicken breasts and arrange in a 9"x13" buttered baking dish. Sprinkle with salt, pepper and thyme. Pour melted butter over chicken then arrange lemon slices on top of the chicken to cover all the pieces.

Cook uncovered for 1 hour at 350 degrees.
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March 24, 2008 Creamy Potato Bake

Easy Tastebud Delights

03.24.08 Edition (March 24, 2008)

Easy Recipes

45 minutes+

Hi Everyone and welcome to a new week.

Today's recipe is courtesy of Country 95.3 What's for Dinner contest. It sounds like a nice change for a side dish and I'm hoping to try it soon. Enjoy!

Creamy Potato Bake

* Potatoes
* 1 (4 oz.) carton of whipped cream cheese
* 1 beaten egg
* 2 tbsps. of chopped green onions and
* 1 tbsp. of finely snipped parsley

1. Prepare mashed potatoes for 6 servings, omitting butter. Add milk to make the potatoes creamy.
2. Add the remaining ingredients and blend well. Put in well greased, 1 quart baking dish. Dot with 1 tablespoon of butter and sprinkle with paprika.
3. Bake at 375 degrees for 30 minutes.

(wfd 031808)

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March 23, 2008 Spiral Ham with Cranberry Glaze

Easy Tastebud Delights

03.23.08 Edition (March 23, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Today's recipe would be wonderful for Easter. It was submitted by a group member.Thanks Sue! Enjoy!

Spiral Ham with Cranberry Glaze

SERVINGS: 12-16
CATEGORY: Main Dish
METHOD: Baked
PREP: 15 min.
COOK: 180 min.
TOTAL: 195 min.

1 fully cooked spiral-sliced ham (8 pounds)
1 can (16 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger

Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours. Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.

Uncover ham; bake 30 minutes longer or until a meat thermometer reads 140°, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham. Yield: 12-16 servings.

Submitted by Sue S.
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March 22, 2008 Ginger Beef with Fried Rice and Asparagus

Easy Tastebud Delights

03.22.08 Edition (March 22, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

A couple days ago I received a request from a friend of mine for Ginger Beef, so I decided to share the recipe that was passed on to him, courtesy of Sandi Richard from FoodTV. He tried the recipe and said it was good! Thanks for the request, Steve and thanks for the recipe, Traci! Enjoy!

Ginger Beef with Fried Rice and Asparagus

Yield: 6

1-1/2 cups basmati rice
3 cups
2 eggs
3/4 cup cornstarch
2-3 cups canola or peanut oil
1-1/2 lb flank steak
1 - 2 green onions
2 Tbsps prepared ginger
1 x large carrot
1-1/4 cup VH dry garlic sauce
Cooking spray
1 tbsp bouillon powder
1 tbsp parsley
pinch of pepper
1/2 curry powder
20 x stalks of asparagus
1 tbsp water
1 tsp Mrs. Dash Original Table Blend
Butter (optional)

1. Combine rice and water in a microwave safe pot with lid. Cook at high 10 minutes, then medium 10 minutes. Lift rice with a fork cover and refrigerate.
2. Beat eggs in a small mixing bowl and place cornstarch on a large piece of wax paper.
3. Pour oil into wok or stove top pot with high sides, at high heat. Place a wooden spoon into the oil. Oil is ready when bubbles briskly run up the side of the spoon.
4. Slice steak across the grain into narrow strips. Coat beef in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack. (this can be done in advance if you like).
5. Heat a small amount of oil in a large nonstick fry pan at medium heat. Finely chop green onions adding to pan as you cut. Add ginger. Grate carrots directly into pot. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.
6. Heat a large non stick fry pan at medium. Spray with cooking spray. Finely chop celery adding to pan as you chop.
7. Combine cooked rice, bouillon powder, parsley, pepper and curry powder into pan with celery. Stir to combine. Reduce heat to medium-low.
8. Wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid. Add water and spice, then cover. Microwave at high for 5 minutes. Let stand.
9. Toss cooked beef into sauce, stir to coat, then serve.

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March 21, 2008 Fettuccine Alfredo

Easy Tastebud Delights

03.21.08 Edition (March 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Good Friday to you.

I've always liked Fettuccine Alfredo and usually buy the jars of Classico when they are on sale. I would like to make my own and thought this recipe looked pretty tasty. Enjoy!

Fettuccine Alfredo

1-1/2 cups heavy cream
2 tbsp. butter
salt
1/4 tsp. ground black pepper
1 pkg. fresh fettuccine pasta
3/4 cups fresh, grated Parmesan cheese
1/8 tsp. freshly grated nutmeg, (optional)

1. Bring large pot of water to a boil. Remove fettuccine from package and break into large sections. Add pasta to the water and undercook it slightly, just shy of al dente. (It will cook a bit more in the sauce).

2. Bring 1 cup of cream and the butter to a simmer over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, about 12 to 15 minutes. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

3. While the cream reduces, scoop about 1/2 cup boiling water into each serving bowl, set the bowls aside to warm. Reserve 1/4 cup pasta cooking water, then drain the pasta.

4. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes.

5. Stir in the reserved pasta cooking water, the sauce may look rather thin but will gradually thicken as the pasta sits. Working quickly, empty the serving bowls of the water, divide the pasta among the bowls, tossing the pasta to coat well with sauce. Serve immediately.

Serves 4 to 6.
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March 20, 2008 Quick Chicken Chili/Garlic Cheese Biscuits

Easy Tastebud Delights

03.20.08 Edition (March 20, 2008)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy First day of Spring to you. Although the calendar says "spring", the weather isn't calling for anything warm for awhile at least.

For those cold winter days, (or in this case, Spring) today's quick and easy recipe is bound to warm you and the family up. Enjoy!

Quick Chicken Chili

Prep time is about 5 min.
Cook time is about 10 min.

3 boneless, skinless cubed chicken breast halves
1 can diced tomatoes
1/2 tsp. minced garlic
1/2 diced onions
1 pkg. chili seasoning mix
1 can undrained whole kernel corn
1 can drained kidney beans

1. Combine chicken, undrained tomatoes, garlic, onions and seasoning mix in medium saucepan. Cook over medium heat 5 minutes or until chicken is done.
2. Add corn and beans; simmer 5 minutes or until heated through.

Freezes well.
Serves 4

Serve with:

Garlic Cheese Biscuits
aka Red Lobster Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese
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.
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March 19, 2008 Sweet and Sour Crockpot Ribs

Easy Tastebud Delights

03.19.08 Edition (March 19, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is off to a great start!

Let's pull out the crockpot today and have ribs ready for tonights dinner. Enjoy!

Sweet and Sour Crockpot Ribs

Brown Sugar Sauce:

2 cups brown sugar

1/4 cup flour

1/3 cup water

1/2 cup white vinegar

2 tbsp soy sauce

2 tbsp ketchup

1/4 tsp ground ginger

1/4 tsp. garlic powder

3 lbs. meaty pork spareribs, cut into 2 or 3 rib sections

Brown Sugar Sauce:

Mix brown sugar and flour in saucepan. Add water. Stir. Add next 5 ingredients. Heat and stir until boiling and thickened.

Layer ribs in a 5 quart (5L) slow cooker, spooning sauce over each layer. Cover. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours until ribs are very tender. Serves 6.
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