January 26, 2008 Meatball Macaroni Soup

Easy Tastebud Delights

01.26.08 Edition (January 26, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

It is no secret to anyone that knows me that I like soup and enjoy trying different kinds every chance I get. I've made a soup similar to this one a few times and enjoyed it very much.

Serve with garlic cheese biscuits or garlic bread and a side salad. Enjoy!

Meatball Macaroni Soup

Meatballs:
1/2 lb. lean ground beef
1 lightly beaten egg
2 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
1/2 tsp. dried basil or oregano
1/2 tsp. onion powder

Soup:
5-3/4 cups chicken broth or homemade stock
2 cups chopped spinach
1 cup uncooked elbow macaroni or shell pasta
1/3 cup finely chopped carrot

1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

2. In large saucepan, heat broth to boiling; stir in spinach, pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

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January 25, 2008 Beef Veggie Stir-fry

Easy Tastebud Delights

01.25.08 Edition (January 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Friday to you!!

I've always loved stir-fries and am always searching for different ones to try. This one sounds really delicious and I hope to try it soon. Enjoy!

Beef Veggie Stir-fry

2 tbsp. apple cider vinegar
1 tbsp. soya sauce
1/2 tsp. sugar
1-1/2 tsp. grated, peeled ginger root
1 lb. boneless round steak, fat trimmed and cut across grain into 1-1/2" strips
2 tbsp. olive oil
2 medium onions, each cut into 8 wedges
1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced
2 stalks celery, cut into 1/4-inch slices
2 small green peppers, cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
2 tbsp. cornstarch
1/4 cup water

Prepare marinade by mixing vinegar, soya sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.

Heat 1 tbsp. oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.

Add remaining oil to skillet. Stir-fry meat in oil about 2 minutes or until meat loses its pink color. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Return vegetables to skillet; stir gently and serve.
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January 24, 2008 Chicken Casserole

Easy Tastebud Delights

01.24.08 Edition (January 24, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Thursday is going wonderfully! Remember tomorrow is Friday and as Ryan says: "Friday Rocks!!"

I love recipes where all or most of the cooking happens in one pan, this means very little cleanup afterwards. I love chicken and stuffing together. This dish sounds delicious, I hope to try it soon. Enjoy!

Chicken Casserole

3 or 4 boneless, skinless chicken breasts
1 can cream soup (mushroom, chicken, broccoli etc)
1 box stovetop stuffing for chicken
1 brick mozzarella cheese
1/8 cup milk

Cut the chicken into bite size pieces.

Put the chicken in a roast pan and place in the oven at 350 degrees for about 20 minutes.

After the 20 minutes, drain the fat.

Make the stuffing according to the box and cover the chicken in the roast pan.

Mix the milk and soup and pour over the chicken and stuffing.

Shred the cheese and cover the chicken with it.

Place the roast pan back in the oven at 350 degrees for about 45 minutes.

(wfd)
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January 23, 2008 Grandma Miller's Meat Pies-revised!

Easy Tastebud Delights

01.23.08 Edition (January 23, 2008)

Easy Recipes

45 minutes+

Hi Everyone! The week is half over again! Hope you're coping well with this cold weather we've been experiencing...just remember! It won't last forever, in July and August, we'll be DREAMING about a cool winter's day...SURE we will!

On May 22, 2007, I featured my Grandma's Meat Pies and finally got up the nerve to try making them a few nights ago. They turned out pretty good, I must say...for my first attempt at making pies. There are now some changes to the recipe that I didn't notice when I wasn't making it but just reading it. I also didn't use homemade pie crust or fresh/canned veggies but frozen. I couldn't find ground clove so bought pumpkin pie spice, it didn't have a bad effect on the pie at all. Because we had homemade beef stock in the fridge I used it instead of OXO cubes and boiling water, next time I will try 1 cup of stock instead of 1-1/2 cups, I had to drain it off into a bowl after the 20 minute cooking time and the lid was removed for part of the 20 minute cooking time. The pie is all gone now, so I guess it was pretty good! Hubby says he remebers having meat pie while growing up but it didn't have peas and carrots and it was topped with steak sauce or HP sauce...I remember having mine with ketchup! Enjoy!

Grandma Miller's Meat Pies
Aunt Elaine

2 large onions
1-1/2 tsp. thyme
parsley
1 tsp. dry mustard
1 tsp. garlic
salt and pepper
1/2 tsp. cloves
2 egg yolks
1-1/2 cups boiling water
2 beef OXO cubes
1-1/2 cups mashed potatoes
peas/carrots mixed
1 lb. ground beef
1 lb. ground pork

Combine beef and pork, heat in skillet and mix until no longer pink, add onions, spices, water and OXO. Cover and cook for 20 minutes.

Add beaten egg, potatoes and vegetables to meat. Mix well and put into pie crust. Top with another crust and cook at 350 for 45 minutes.
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January 22, 2008 All in One Spaghetti

Easy Tastebud Delights

01.22.08 Edition (January 22, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is going well. Can you believe January is nearly over?

I love making spaghetti and meat sauce but usually end up with a bunch of pots and pans to clean. Because this whole meal is made together in one pan, it is alot quicker to make with very little mess. I'm hoping to make this soon. Enjoy!

All In One Spaghetti

1 tbsp. vegetable oil
1 large, chopped onion
1/2 lb. ground beef
1-1/2 tsp. salt
fresh, cracked black pepper, to taste
2 cans tomato sauce
1-1/2 cups water or beef stock or canned broth
1/2 pkg. uncooked spaghetti
grated parmesan cheese

1. Heat oil in skillet, add onion and cook until just soft. Crumble in the beef. Stir and fry until meat is no longer pink.

2. Sprinkle with salt and pepper. Pour in tomato sauce and water or broth and bring to boil. Break spaghetti in half; place in pan, a little at a time, stirring into sauce well and keeping it separated.

3. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time and serve with cheese.

Makes 3 to 4 servings.
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January 21, 2008 Creamy Shrimp and Broccoli Fettuccine

Easy Tastebud Delights

01.21.08 Edition (January 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you. I hope you survived yesterday's frigid weather...I did! I stayed inside the house all day playing games with my guys!! It was FUN! (X-box Nascar and Trouble).

Anyone following my blog, I am a few weeks behind and hope to catch up soon.

Today's recipe sounds like something that would be filling enough to serve the family and elegant enough to make for company.

It is no secret that I love pasta, seafood and broccoli, why not put it all together into a delicious meal? I'm looking forward to trying it.

If you don't like seafood, omit the shrimp and serve the pasta as a side dish with chicken, steak, fish or pork chops, or add cubed pieces to the pasta. If broccoli isn't your thing, try substituting another vegetable instead. Enjoy!

Creamy Shrimp and Broccoli Fettuccine

2 to 3 cups broccoli florets, cut into bite-sized pieces
1 lb. fettucine
olive oil
2 cups heavy cream
2/3 cup white wine
6 garlic cloves, thinly sliced
1/2 tsp. fresh, cracked black pepper
1 lb. tail-on cooked shrimp
2 tbsp. finely chopped fresh parsley
salt

1. Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.

2. While the water in the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.

3. Cook the pasta in the large pot of boiling water according to the directions on the package until cooked to al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.

4. While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.

5. Defrost shrimp by running cold water over it for a few minutes, r emove the tails and add the shrimp to the skillet with the wine and butter mixture. Cook 2 to 3 minutes, or until the shrimp is warmed through . Add broccoli and parsley then the fettucine. Salt to taste.

Serves 6.
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January 20, 2008 Homestyle Chicken Cacciatore

Easy Tastebud Delights

01.20.08 Edition (January 20, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Sunday to you!

Today recipe is for Chicken Cacciatore, a perfectly fitting meal for a day so cold and frigid. If you don't wish to cut the chicken in pieces, buy packages of your favourite chicken part, (thighs, legs, breasts), then everyone will be happy! Enjoy!

Homestyle Chicken Cacciatore

One 3 1/2 lb. chicken, cut into pieces
2 tbsp. olive oil
1 cup thinly sliced onions
2 garlic cloves, thinly sliced
Salt and fresh, cracked black pepper
1/3 cup white wine
2 cans diced tomatoes with juices

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown the other side.

2 Season both sides of the chicken with salt and pepper, add wine and simmer until reduced by half then add the tomatoes.

3 Lower the heat, cover the skillet and cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water or chicken stock or broth.

Serves 4-6.
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January 19, 2008 Taco Casserole

Easy Tastebud Delights

01.19.08 Edition (January 19, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Saturday and are able to stay warm...it's a chilly one out there today!

I've made this recipe for my boys many times and they love it. It's a fun way to have tacos without having to put them into the shells. Enjoy!

Taco Casserole

2 lbs. ground beef

1 packet taco seasoning

1/2 bag tortilla chips

Shredded Cheddar Cheese

Shredded Lettuce
Diced, peeled cucumbers

Chopped Tomatoes (optional)

Black olives (optional)

Salsa

Sour Cream

Brown beef in skillet and add taco seasoning. Put meat mixture in rectangular pan and mix in one half bag of tortillas. Top with shredded cheese. Bake in oven at 350 degrees until cheese is melted. Remove from oven and top with veggies and toppings.

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January 18, 2008 Creamy Potato Soup

Easy Tastebud Delights

01.18.08 Edition (January 18, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are all having a wonderful Friday! I started my crockpot pork recipe first thing this morning. Supper was really good! It took very little time to put together and started. After removing the roast from the crockpot I added worchestershire sauce and a sprinkle of oregano to the gravy.

Today's recipe is one that I found clipped out of a newspaper and stuck into a cookbook that I bought at a garage sale. The page was yellowed, so I know it's fairly old. It looks so yummy! When my 5 year old and I went to the library today we stopped at Coffee Culture, (a little place near the library), and I had a bowl of Potato and bacon soup...it was wonderful!! In this recipe it calls for blending the mixture until smooth, I suggest not pureeing it all, leave some potato chunks for texture. I would also not serve it cold...just something about chilled soup that makes it not seem like a soup to me. Enjoy!

Creamy Potato Soup

1 lb. (about 3 medium) potatoes, peeled and thinly sliced
1-1/2 cups water
1 cup milk
2 tsp. butter
1/3 cup thinly sliced green onions
3 tbsp. chopped parsley
1/8 to 1/4 tsp. pepper
salt to taste
1/2 tsp. basil or celery seeds, (optional)

Combine potato and water in 2-quart saucepan. Bring to boil; cover and cook until potatoes are tender, about 10 minutes. Cool slightly. Pour into container of electric blender; blend until smooth. Return to saucepan. Stir in milk, butter, onions, parsley and pepper. Bring to a boil; stir in salt. Ladle into bowls. Vary the flavour of the soup by stirring in your choice of 1/2 tsp. basil or celery seeds. Can be covered and chilled if desired. Serve cold thinned with a little additional milk.

Makes 4 servings.

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January 17,2008 Fizzly Crockpot Pork Roast

Easy Tastebud Delights

01.17.08 Edition (January 17, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Thursday is going great! Mine was a LONG one...woke up too early feeling a bit under the weather. I think I'll be in bed early tonight...After I see Celebrity Apprentice...love that show!!

Anyways, today's recipe is inspired by a message sent to me through facebook last night. I sent a similar version of this recipe through the newsletter in December using pot roast, soups and cola. I'll be trying today's recipe for tomorrow night's dinner. I had a roast in the freezer and bought everything else needed at the grocery store today, I'll let you know on Saturday how we liked it. I also use the cream soup and onion soup mixes as a sauce for my meatballs and pasta. It is so tasty!!

If anyone would like to add me to facebook, I am under the name Ruth Berkin Johnson...would love to have you as one of my friends.

Thanks Lisa for the recipe, gonna make a few changes to it though, okay? I found cream of broccoli soup at Giant Tiger for 50 cents a can...I cleared the shelf. I also use 1/2 pkg. of onion soup mix because a full pkg. tends to make the sauce too salty. Enjoy!

Fizzly Crockpot Pork Roast

1 pork roast
1 can sodium-free cream of broccoli soup
1/2 pkg. onion soup mix
1 cup 7-up

Place roast in crockpot. Top with cream soup, onion soup mix and 7-up. Cook all day. It makes its own gravy. Remove roast from crockpot and stir the sauce well. Lisa says it's "yummy! "

Recipe submitted by Lisa FS.

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January 16, 2008 Easy Butter Chicken

Easy Tastebud Delights

01.16.08 Edition (January 16, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy midweek to you.

The only time I've ever had butter chicken it was with the premade jars of sauce. The brand that was used was Patak's and it was very tasty! One day I'd like to make it from scratch though. Enjoy!

Easy Butter Chicken

500 - 600 grams boneless, skinless chicken thighs
1-400ml jar butter chicken sauce

Cut the chicken into one inch pieces and brown both sides in a pan.

Cover and simmer for 10 minutes then drain the fat.

Add the jar of sauce then bring to a boil and simmer for 10 more minutes or until the chicken is cooked.

Serve over rice.
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January 15, 2008 Teriyaki Chicken Wings

Easy Tastebud Delights

01.15.08 Edition (January 15, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you!!

Today has been a wonderful one for me. Anyone that knows me well, knows how much I like Country 95.3 radio station and am quite active in the blogs/facebook conversations that are going on...especially the food discussions. I've heard mention of "Wild Wing" (home of 101 different flavoured chicken wings), get togethers and in Sunday's Guardian, I found out that Brampton now has one, (it opened in November 2007). I mentioned to a Brampton Talks member that a get together in Brampton would be a neat idea...well, this morning, Mookie mentioned in his blog about a Wild Wing get together that happened over the weekend so I mentioned that Brampton now has one, he didn't know we had one here and thought a ROAD TRIP to Brampton would be fun: set it up, let me know the day and time! What am I getting myself into?

For Mookie, today's recipe is for chicken wings. Because I love teriyaki, I chose this recipe and am hoping to try it soon.

Anyone that is interested in the get together, I'm looking atSaturday, January 26 or February 2 around 1 or 2pm-ish. Enjoy!

Teriyaki Chicken Wings

1/3 cup water
1/4 tsp. pepper
1/3 cup soya sauce
1/4 cup brown sugar
1/2 tsp. garlic powder
1/3 cup balsamic vinegar
1/2 tsp. ginger
2 green onions, thinly sliced, tops included
16 chicken wings, separated at the joints, wing tips discarded or saved for soup

Combine water, pepper, soy sauce, brown sugar, garlic powder, balsamic vinegar, and ginger in a small saucepan. Gently heat until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions.

Place chicken wings in a large zippy bag. Pour in the teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

Preheat oven to 375 degrees F. Line a baking pan with foil. Place a cooling rack in the bottom of the pan. Place chicken wings on the rack and cover with the marinade from the bag. Cover pan with foil and bake 30 minutes. Remove foil and bake another 10 minutes to crisp up the skin.

Yield: 4 servings
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January 14, 2008 "Cheater" Pot Roast

Easy Tastebud Delights

01.14.08 Edition (January 14, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Monday is going well.

Today's recipe is what we are having for supper tonight. I've made it a few times before and it is as tasty as pot roast but takes less time to cook. We've had it with gravy and just the juice, I prefer the taste of it with the gravy. I've made it on the stovetop and also in the crockpot, in the crockpot it is best to dredge the beef pieces in flour and browning them first. Enjoy!

"Cheater" Pot Roast

Good enough to serve on a Sunday night!

Serves 8 to 10

2 to 3 pounds stewing

beef
salt and fresh cracked black pepper
3 to 4 table potatoes
4 carrots
4 celery stalks
1 onion
2 bay leaves
1 cup beef broth
1 teaspoon dry herbs, (basil, oregano, rosemary or thyme or combination)
1/2 teaspoon minced garlic
worchestershire sauce to taste

Cut beef into bite-sized chunks, removing and discarding any excess fat. Season generously with pepper and salt to taste.

Peel, wash and quarter potatoes. Cut carrots and celery in bite-sized pieces. Dice onions.

In dutch oven, add broth, water, beef, bay leaves, garlic, 1/2 onion and worchestershire sauce. Bring to moderate boil until meat is no longer pink. Turn to medium and add remaining onions and celery. Let simmer for 15 minutes to 1/2 hour. Add vegetables and herbs and let stew until vegetables are fork tender.

Strain juices into separate bowl to be returned to pot for gravy or serve with juices as is. Cover meat and vegetables to keep warm. Remove bay leaves.

GRAVY:

Measure 2 cups juices into saucepan and bring to boil. In a container with a tight fitting lid, combine 1/2 cup COLD water with 4 tablespoons flour and shake until well mixed. Add flour and water combination to boiling pan juices and stir until thickened. Add salt and pepper to taste.

Remove beef and vegetables to serving platter. Serve with rice or salad and garlic bread to soak up the gravy or juices.

To make in a crockpot:

Place vegetables in the bottom of the crockpot, cover with beef and pour broth on top. Cover and cook on low for 8-1/2 to 9 hours. Remove to serving platter. Serve with juices or gravy.

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January 13, 2008 Broccoli Chicken Casserole

Easy Tastebud Delights

01.13.08 Edition (January 13, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you're all having a wonderful Sunday. Today's mission for me is to catch up on laundry and do a bit of housecleaning.

As promised, here is a review on last night's stuffed pasta shells...They were DELICIOUS!! I didn't follow the recipe to the letter but fairly close. I tried my best to get a close measurement but for seasonings, it is just so much easier to sprinkIe, blend then taste and adjust, if necessary. Some of the changes made: I used frozen spinach and fresh onions, red pepper and green pepper, (I couldn't find the frozen bags at the grocery store that I went to.). I didn't use shredded mozzarella cheese but instead substituted pre-grated cheese for the first time ever because it was on sale. I used the nacho/taco blend with jalapeno peppers. It was a nice choice. I found that I didn't need to use as much as I would if I had gone for the mozza.

I used a garlic flavoured pasta sauce and next time will get plain tomato sauce and add my own seasonings. Hubby said there was a slight tang to the shells and we haven't pinpointed where it came from.

Anyways, the shells were very tasty and I made a comment while cooking them that they would be a great meal for St. Patrick's Day because when the spinach/vegetable puree is poured into the burger everything turned green.

I cooled the mixture in the freezer before adding the egg and cheeses for about 10 minutes while I tended to the shells, (rinsing, draining, drying) and getting the pan and sauce ready to go. Once the mixture came out and the egg and cheeses were added all I had to do was fill the shells and place them in the pan. (Oven was already preheated). Although the recipe says to cook for 20 minutes it took about 30 minutes because the cheese wasn't melted. We will be having the leftovers for dinner again tonight because they are very filling and we have about 1/2 pan left.

Today's recipe sounds like a good way to use leftover chicken and get your veggies at the same time. I'm hoping to try it next time we have some leftover chicken, (rarity around here!). By looking at the recipe, the nacho/taco blend cheese looks like it would be really good in this recipe. Enjoy!

Broccoli Chicken Casserole

leftover chicken
1 cup cooked rice
1 cup grated cheddar cheese
1/2 cup sour cream
1 can cream of chicken soup
bag of frozen broccoli
oregano or favourite seasoning, to taste
buttered breadcrumbs

Mix all ingredients except the bread crumbs in the baking pan. Season, taste and adjust seasonings then top with buttered bread crumbs.

Bake at 350 about 30 minutes, until heated through and bubbly.
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January 12, 2008 Stuffed Cheesy Pasta Shells

Easy Tastebud Delights

01.12.08 Edition (January 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

First of all, we had the leftover Shepherd's Pie last night for dinner and it tasted better the next day! I think there is one piece left in the pan.

Today's recipe is one that caught my attention while searching for a feature recipe for the day. I plan to make it for dinner tonight. Usually when I make stuffed pasta shells I don't mix the meat and cheese together, I layer cheese then meat then more cheese in the shell and top it off with pasta sauce.

I've also never seen frozen, diced celery, onions and sweet peppers but have heard they exist. I figure if I can find them they would save alot of cutting time. I'll let you know tomorrow how they turned out. I'll be serving them with a side salad and garlic cheese bread. Enjoy!

Stuffed Cheesy Pasta Shells

1 box dry jumbo pasta shells
1 lb. ground beef
1 package fresh baby spinach
1 tsp. olive oil
1/2 tsp. minced garlic
1 cup chopped frozen onion, sweet peppers and celery
coarse salt, to taste
fresh cracked black pepper, to taste
sprinkle of oregano
1 egg
grated parmesan cheese
grated mozzarella cheese
1 jar or can pasta sauce

Brown the ground beef. Drain fat.

In a food processor or blender, puree a package of fresh baby spinach, a couple shots of extra-virgin olive oil, garlic to taste and frozen packaged onions, peppers and celery. If it's too thick, you can add a bit of water to loosen it up.
Cook large pasta shells, a whole box isn't necessary but some may break. Cook until almost "al dente" because they will be baked and cook a bit more in the sauce.

While pasta is boiling, add your spinach puree to the meat mixture, and cook it for 10 minutes or so on medium heat. Season to taste with coarse salt, black pepper and a sprinkle of oregano.

Once cooked and seasoned, transfer the meat/spinach filling mixture to a shallow dish to let it cool. Once cooled, stir in a handful of fresh shredded parmesan, mozzarella and one egg to cooled filling mixture, depending on how cheesy you'd like it.

Drain and rinse pasta with cold water so it will be cool enough to handle and won't stick to itself. Use a small spoon to stuff the shells with the filling mixture.

Pour about a cup of pasta sauce into the bottom of a baking dish. Lay stuffed shells over sauce in the baking dish then pour remaining sauce from jar over the stuffed shells. Cover, and bake at 350 degrees for about a half hour. Garnish with grated parmesan, fresh basil, oregano or any other seasoning you'd like, and serve.
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January 11, 2008 Saucy Barbecue Shepherd's Pie

Easy Tastebud Delights

01.11.08 Edition (January 11, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Friday is going well, this week has gone by too quickly.

Today's recipe is what we had for last night's dinner. I found this recipe while searching through blogs and websites a few days ago and it totally caught my attention, to the point where I added the ingredients to my grocery list on Wednesday and picked them up yesterday for dinner.

Of course it wouldn't be normal if I didn't CHANGE the original recipe in one way or another, so here's my new version of the recipe called Saucy Barbecue Shepherd's Pie...(It was DELICIOUS!!) Enjoy!

Saucy Barbecue Shepherd's Pie

Meat Sauce:
1 lb. ground beef
1 diced onion
1 tsp. minced garlic
worchestershire sauce, to taste
few drops of tabasco sauce
1 cup homemade or cartoned beef stock
1 cup barbecue sauce
1 cup water
2 tbsp. teriyaki sauce
1 tbsp. black pepper
1 tbsp. garlic powder
2 cups mixed frozen vegetables, (carrots, corn, peas and green beans)
1 pkg. instant mashed potatoes or warmed up leftovers
shredded cheddar cheese

Brown ground beef. Add onions, garlic, worchestershire and tabasco sauces. Mix well and simmer for 20 minutes then drain fat from pan.

Combine beef stock and barbecue sauce and mix well. Pour over meat mixture in pan then add water, teriyaki sauce, seasonings and vegetable and simmer until heated through.

Pour meat mixture in the bottom of a 2-quart baking dish, top with potatoes and grated cheese. Cover with tinfoil and bake for 20 minutes. Remove foil and broil pan until cheese is browned and bubbly.

Let sit for 10 minutes to cool before cutting.
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January 10, 2008 Traci W.'s Garlic Spare Ribs

Easy Tastebud Delights

01.10.08 Edition (January 10, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you. Today is my friend Traci's birthday, so I figured the best way to celebrate her day is to feature one of her recipes. It's no secret that I love rib recipes, this one is delish, (I tried it!!) Happy Birthday, Traci!! Enjoy!

Traci W.'s Dry Garlic Spare Ribs

I tried this a few years ago when my inlaws were visiting. Now they request it when they come and my kids love it too. It's so yummy imo! :)-TW

1 1/2 lbs of pork baby back ribs (I've used beef ribs too)
10 oz coke (not pepsi)
1 jar Medium Dry Garlic Sauce (I generally use VH, but that might not be available to everyone)
3/4 c brown sugar

In a large pot mix together all ingredients, bring to a boil and add the ribs. Cover and simmer for at least 1 1/2 hrs.

Submitted by Traci W.

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January 9, 2008 Hamburger and Sweet Sauce

Easy Tastebud Delights

01.09.08 Edition (January 9, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy midweek to you!! It is SO windy outside and of COURSE today was our garbage day, it was blowing all over the place and there were cans in the middle of the road.

Today's recipe sounds like something I really want to try. Normally I substitute barbecue sauce for any recipe calling for ketchup, but think I'll leave this one as is. Enjoy!

Hamburger and Sweet Sauce

1 lb. ground beef
1/2 cup ketchup
1/2 cup bread crumbs
1 tsp. onion powder
1/2 tsp. steak seasoning

salt and fresh, cracked black pepper, to taste
2 tsp. vegetable oil
1 large chopped onion
1 cup ketchup
1/2 cup water

In a medium bowl, mix together the ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak seasoning, salt, and pepper. Form into small fat hamburger patties.

Heat oil in a large heavy skillet over medium-high heat. Place the patties in the skillet, and cook until browned on both sides. Remove patties to a plate, draining fat from the pan.

In the same pan, slowly stir together the remaining ketchup and water, (if the mixture seems thin, add a bit more ketchup, or if it is too thick, add more water). Add the onion, and bring to a boil. Reduce heat to medium-low. Return the patties to the pan, cover, and simmer for half an hour. Stir after the 30 minutes, and if the gravy is still thin, continue simmering with the lid off until gravy thickens.

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January 8, 2008 Asian Beef Stir Fry

Easy Tastebud Delights

01.08.08 Edition (January 08, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday to you! Just a reminder that if you would like to visit my blog to get any of the previous recipes, it is located at: http://easytastebuddelights.blogspot.com/

By adding different salad dressings to meat and vegetables, you can add flavour without having to use alot of ingredients or time. Enjoy!

Asian Beef Stir Fry

1 lb. boneless beef sirloin steak, cut into strips
1/4 cup Kraft Asian Sesame dressing
1 tbsp. oil
2 cups broccoli florets
1 cup carrot coins
1 small onion, cut into strips

Stir fry the steak in hot oil in a large pan for 2 minutes.

Reduce the heat to low, add the vegetables and stir fry for 5 minutes.

Add the dressing, toss and let it simmer for 4 minutes.

(wfd)

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January 7, 2008 Chicken Fettuccine

Easy Tastebud Delights

01.07.08 Edition (January 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Monday is finally here and I got the surprise of my life after sending Ryan to school...He called me at 8:25, (school starts at 8:30), to say that he wasn't feeling well. He's home for another day...

Today's recipe sounds delicious. I've had the spinach pasta before and really enjoy it! I also got a good deal on chicken breasts, so I stocked up. The one thing I see where I will be making a change is that I don't normally salt my pasta water, instead I add about a tablespoon of oil to the water instead. Enjoy!

Chicken Fettuccine

250 grams of green fettuccine
2 tsp. salt
4 cups cooked and cubed chicken/turkey
1 can condensed cream of chicken soup
1 cup sour cream (regular or light)
1/4 cup chopped green onion
3 tbsp. white wine/apple juice
1 tsp. of salt
1 cup grated cheddar

Cook the fettuccine with the salt until it's tender but firm and drain.

Place in a greased 3.5 litre casserole dish and spread the chicken over the noodles.

Mix the soup, sour cream, onion, wine and salt in a bowl and spoon the mixture over the top.

Spread the cheese over it and cover and bake at 350 degrees for 30 minutes.

Bake for another 10 minutes uncovered to brown a bit.

Serves 6 to 8.

(wfd 120406)
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January 6, 2008 Split Pea and Ham Soup

Easy Tastebud Delights

01.06.08 Edition (January 6, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Here we are on the last day of Christmas vacation. As a parent, I'm happy about this but if you ask my son I'm sure you'd get a different answer!!

Today's recipe is for Split Pea and Ham Soup...I have this brewing on the stove since last night. I've made revisions from the original recipe that I found in Company's Coming Soups & Sandwiches I'm only at the stock stage and does it ever smell and taste good. Enjoy!

Split Pea and Ham Soup

3 bay leaves
1 ham bone and left over ham pieces
6 cups water
4 cups turkey stock
6 whole peppercorns

3 cups split green peas
3 shredded carrots
2 stalks celery, shredded
2 broccoli stems, shredded
1 medium onion, shredded
oregano and worchestershire sauce, to taste

1. Brown ham bone and pieces in the pan, drained off the fat then deglaze with homemade turkey stock, (the original recipe just called for just water but we had the stock in the fridge), add the pieces back to the pan then cover with water bring it to an almost boil then turn the heat to minimum, add peppercorns, cover and let simmer all night.

2. Strain stock and measure, add water to bring to 12 cup mark.

3. Add vegetables and seasonings. Bring to a boil then cover and simmer for at least an hour. Peas should be soft and starting to get mushy. (I shredded the veggies with my food processor, it took no time at all.)

Makes about 10 cups.

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January 5, 2008 Cheesy Noodle Casserole

Easy Tastebud Delights

01.05.08 Edition (January 5, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

Today's recipe is courtesy of Country 95.3 CING FM What's for Dinner? Contest.
About a year ago I was given permission to add the recipes to Lotsa Recipes website and some of them look so tasty and easy. Enjoy!

Cheesy Noodle Casserole

1/2 package spaghetti 1 medium sized block marble cheese 1 can condensed tomato soup 1 can cream of corn 1.5 lbs extra lean ground beef Preheat the oven to 350 degrees and grate the block of cheese. Simultaneously boil the pasta and brown the beef then stir them together into a casserole dish. Coat with a thin layer of grated cheese then pour out the cream of corn to make a layer on top, followed by the tomato soup. Put the rest of the cheese on top and bake for 45 minutes. ------ If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

January 4, 2008 Baked Spare Ribs

Easy Tastebud Delights

01.04.08 Edition (January 4, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe that Friday is here already? I've had such a hard time keeping track of the days this last couple of weeks because of holidays and such. I think by Monday, (when the kids head back to school), I'll be able to finally figure it all out.

Today's recipe was one of my friend Connie's Mom's recipe. In high school, I spent as much time at Connie's as I did at my own home. In '99, Shirley passed away then in 2004 when Connie came for a visit, she came with her Mom's recipes for me to copy, and brought Mom's blue binder of recipes from Dad.

I haven't yet tried this recipe but because I like ribs, figure it will be a good one to try.

Baked Spare Ribs

3-4 lbs. spare ribs
1/2 cup honey
1 cup ketchup
1/4 cup soya sauce
1 tbsp. garlic powder

Cook spare ribs in boiling water for 1-1/2 hours. Drain and place in shallow pan. Combine sauce ingredients, pour over ribs. Heat in oven while sauce thickens and meat browns.

In memory of Shirley Aho

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January 3, 2008 Chicken Lasagna

Easy Tastebud Delights

01.03.08 Edition (January 3, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you!

This is a recipe that I started making about 10 years ago. I found it to be a good way to use up leftover turkey after the holidays. I've also added chopped up celery to the cheese layer for an extra little crunch. Enjoy!

Chicken Lasagna

This is an excellent way to use up leftover chicken.

Soup Mixture

2 cans cream soup
1 can mushrooms
1 cup chicken stock
salt and pepper
poultry seasoning and garlic to taste
fresh herbs can also be used

Combine together, heat through.

Cheese Mixture

8 oz. cream cheese
8 oz. cottage cheese
1/4 cup chopped onions
1/4 cup chopped celery
salt and pepper
1/2 tsp. chopped garlic

Mix together.

10-12 lasagna noodles, cooked, ready to use or fresh
4 cups cooked chicken, finely chopped

Mix 1/2 the soup mixture with the meat.

Topping

1 cup grated mozzarella cheese or

1/2 cup melted butter
1-1/2 cups bread crumbs

Mix together slowly.

Preheat oven to 375*
Layer by starting with 1/2 the soup mixture, noodles, meat mixture, noodles, cheese, noodles remaining 1/2 soup then topping.

Cook uncovered for 30 min.

Tips to Ponder
When using fresh lasagna noodles, it isn't necessary to boil them.

I have used cream of mushroom + cream of chicken with great success. I have also used cream of celery + cream of chicken.
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