February 29, 2008 Zippy Meatballs with Rice

Easy Tastebud Delights

02.29.08 Edition (February 29, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well, we made it to the end of February, (Leap Year to Boot!).

At this time I'd like to request viewer recipes, comments and suggestions. I'd like to thank everyone for their participation in the past and look forward to hearing what everyone has to say.

Today's recipe sounds tasty and simple. I'm hoping to try it soon. Enjoy!

Zippy Meatballs with Rice

1 lb. lean ground beef
1/2 pkg. chicken coating mix
1 cup finely grated carrots
1/2 cup shredded cheddar cheese
1/4 cup Catalina salad dressing
2 tbsp. soya sauce
1-1/4 cups water
1-1/2 cups instant uncooked rice

Mix meat, coating mix, carrots and cheese. Shape into 16 balls.

Cook meatballs in large skillet over medium heat until browned, about 8 minutes.

Add salad dressing, soya sauce, water and rice. Bring to a boil and simmer for 1 minute. Cover and remove from heat. Let stand for 5 minutes or until the rice has absorbed the liquid.
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February 28, 2008 Tomato Basil Pork Chops

Easy Tastebud Delights

02.28.08 Edition (February 28, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Thursday is going well. One more day left in February.

Today's recipe sounds delicious. I hope to try it soon and think it would go great with either pasta or rice and steamed vegetables. Enjoy!

20-Minute Tomato Basil Pork Chops

6 boneless pork chops
2 tablespoons vegetable oil
2 cans cream of mushroom soup
2/3 cup water
1 cup chopped plum tomatoes
1 1/2 tablespoons dried parsley flakes
2 teaspoons dried basil
1-2 tablespoon butter or margarine
egg noodles or rice, cooked

Brown chops in skillet in oil.
Combine tomato, soup, water and seasonings and add to browned chops. Cover and simmer about 15 minutes, or until chops are done. Stir in butter or margarine prior to serving.

Serves 4 to 6

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February 27, 2008 Tangy Halibut Skillet

Easy Tastebud Delights

02.27.08 Edition (February 27, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well, we've made it halfway through the week and there are 2 days remaining in the month. Is it just me or is the year 2008 flying by too quickly?

Today's recipe sounds so tasty and delicious that I will have to give it a try. Enjoy!

Tangy Halibut Skillet

1 medium, thinly sliced onion
1/2 tsp. minced garlic
1 tbsp. olive oil
1 can diced tomatoes
1/4 cup salsa
1 1/2 lb. halibut filets

Cook onion and garlic in oil in skillet over medium-high heat until tender. Stir in undrained tomatoes and salsa; cook 3 minutes. Add fish; cook 4 to 6 minutes or until fish flakes easily with fork.

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February 26, 2008 Cordon Bleu Noodle Bake

Easy Tastebud Delights

02.26.08 Edition (February 26, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is going well.

Today's recipe is a great way to use up leftover chicken and ham. A friend of mine saw the recipe and liked it so much that she submitted it to Country 95.3, What's for Dinner contest over the weekend. Best of luck winning, Teresa! Enjoy!

Cordon Bleu Noodle Bake

2 tbsp. butter
1 chopped medium onion
1/2 cup chopped green pepper
1 can mushroom soup
1 cup sour cream
1 pkg. cooked, drained noodles
2 cups shredded Swiss cheese
2 cups cooked, diced chicken breast
2 cups cooked, cubed ham

Preheat oven to 350 degrees. Melt butter in 1 quart saucepan. Saute onions and green pepppers. Remove from heat and stir in soup and sour cream. Mix ham and chicken together and set aside.

In a buttered 2 quart casserole dish, layer pasta, then enough ham-chicken combination to cover bottom of casserole then top with half the soup mixture. Repeat layers ending with ham. Bake for 30-45 minutes.

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February 25, 2008 Burger Veggie Mac

Easy Tastebud Delights

02.25.08 Edition (February 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you! I hope you had a great weekend.

Today's recipe sounds like a great casserole to combat the cooler days. Enjoy!

Burger Veggie Mac

1 lb. ground beef
1-2 cups cooked macaroni or tiny pasta shells
1 chopped onion
1/2 tsp. minced garlic
1 chopped green pepper
1 chopped red pepper
1 small bag mixed frozen, defrosted vegetables
1 can stems and pieces mushrooms, drained well
1 can tomato soup

Fry hamburger with onion and garlic until burger is no longer pink. Drain extra fat. Add peppers, vegetables, mushrooms, and cooked pasta to the meat mixture. Blend well then add tomato soup.

Cook slowly for 15 to 30 minutes until heated through.
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February 24, 2008 Chicken Stuffed Cheesy Potatoes

Easy Tastebud Delights

02.24.08 Edition (February 24, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is going well! Can you believe the weekend is nearly over? Where did the time go?

Today's recipe is inspired by one that I found in a cookbook that I bought last week. For this recipe you can substitute your favourite potato toppings. Use your imagination and...Enjoy!

Chicken Stuffed Cheesy Potatoes

2 large baking potatoes, baked until just soft
4 tbsp. room temperature butter
2 large boneless, skinless chicken breasts
6 slices of bacon
3/4 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. fresh, cracked black pepper
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Cut each potato in half lengthwise. Scoop out the centers leaving a 1/2 inch border surrounding the skin. Reserve filling for later use. Brush skins with half the butter and arrange on a cookie sheet. Place in a preheated oven and bake until shells are hot. Cook bacon in skillet until crispy then crumble and set aside.

While potato shells are baking, cut the chicken breasts in half and flatten by pounding between 2 pieces of wax paper with meat mallet or, as Rachael Ray does with, a wide bottomed skillet. Melt the remaining butter in a large skillet over medium heat, add chicken, bacon and seasonings. Cook until golden brown on each side. Cut the chicken into 1/2 inch strips.

Sprinkle half the cheese into each potato shell and add chicken filling. Top with remaining cheese. Bake until cheese melts, about 5 minutes more.
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February 23, 2008 Cranberry Stuffed Turkey Breasts

Easy Tastebud Delights

02.23.08 Edition (February 23, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

Who says you can only have turkey for holidays? This recipe sounds like something I would love to try, either with turkey or chicken breast, but I'd probably leave the pecans out and just use the stuffing mix and cranberries, just a personal preference on my part. Enjoy!

Cranberry Stuffed Turkey Breasts

2 boneless, skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tbsp. olive oil

Prepare the stuffing mix according to the package directions, set aside and let it cool.

With a sharp knife, butterfly the breasts, open to lay flat and place each breast between two sheets of wax paper and flatten with a mallet.

On each breast, spread the prepared stuffing to 1/4 inch of the edge and sprinkle with most of the dried cranberries and all of the chopped pecans.

Roll up the "jellyroll" style, starting with the long end and roll tightly, then tuck in the ends and tie the breast into sections with string (about 4 sections around the middle and one running the length of the roll to secure the ends).

Place the olive oil in an oven proof skillet and heat and carefully brown the rolls on all sides.

Place the skillet in the oven uncovered and bake at 350 degrees for one hour.

Allow the rolls to set for 15 minutes before slicing (don't forget to cut off the string) into 1/2 to 3/4 inch circles.

(wfd)
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February 22, 2008 Pork Chops in Mustard Sauce

Easy Tastebud Delights

02.22.08 Edition (February 22, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Friday is going well. It's so hard to believe the weekend is here again!

I have a craving for pork chops and this recipe caught my attention when I saw it. The mustard sauce sounds delicious. I look forward to trying it. Enjoy!

Pork Chops in Mustard Sauce

4 centre loin pork chops
1/4 tsp. salt

1/8 tsp. black pepper
2 tsp. olive oil
1-1/2 cups dry red wine
1/3 cup honey
1/4 cup dijon mustard

1. Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork and cook 3 minutes per side or until browned. Remove pork from pan.

2. Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.

3. Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes.

Serves: 4
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February 21, 2008 Get-Your-Veggies-Alfredo Meatballs and Pasta

Easy Tastebud Delights

02.21.08 Edition (February 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you!

This is what we had for dinner last night strictly by going through the items we had on hand... by all means, use whatever soup or veggies you have on hand, this is going by what we had at the time. Enjoy!

Get-Your-Veggies-Alfredo Meatballs and Pasta

10 slices bacon
24 frozen meatballs, either boxed or your favourite recipe
1 bottle Classico Alfredo Sauce
1 can cream of broccoli soup
1/2 can milk or beef stock
worchestershire, to taste
1/2 tsp. minced garlic
1/2 pkg. frozen, defrosted beta vegetables
3-4 cubes frozen, defrosted spinach
1/2 pkg. fettuccine or favourite cooked pasta

1. Put large pot of water on to boil. In large frying pan, cook bacon until crispy, set aside on paper towelling to drain. Drain off most of the bacon grease but leave some in the pan. Add meatballs to pan and cook until brown on all sides. Remove to paper towelling.

2. Add alfredo sauce, soup and milk to cooled down pan. Heat through. Defrost and coarsely chop the veggies and add to sauce along with meatballs. Crumble bacon and add to the pan along with meatballs.

3. When the pot of water comes to a boil, add the pasta and cook until al dente, drain and return to pot. Make sure sauce is heated through then transfer pasta to individual bowls and pour meatballs, sauce and veggies over top. May add grated parmesan if you wish.

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February 20, 2008 Slow Cooker Chicken Cordon Bleu

Easy Tastebud Delights

02.20.08 Edition (February 20, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Hump Day...I hope your week is going great!

Today's recipe is courtesy of Country 95.3, What's for Dinner? Contest.It sounded so good that I just HAD to add it. Enjoy!

Slow Cooker Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 can of condensed cream of chicken soup
1 cup of milk
4 ounces of sliced ham
4 ounces of Swiss cheese
1 (8oz) package of herbed dry bread stuffing mix and
1/4 cup of butter, melted

1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.

2. Layer the chicken breasts over the sauce. Cover with slices of ham and then the Swiss cheese.

3. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top and drizzle the butter over the stuffing.

4. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.

(wfd 021808)
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February 19, 2008 Tamale Pie

Easy Tastebud Delights

02.19.08 Edition (February 19, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday to you! I hope you all had a wonderful (first ever) Family Day.

Today's recipe is similar to my Taco Bake recipe that won me a Trace Adkins CD through Country 95.3, What's for Dinner? contest; the only difference being that I use Bisquick instead of corn muffin mix. The reason I like recipes like this is because they are so versatile, any seasoning or vegetable can be added to the meat to suit your tastes. Enjoy!

Tamale Pie

1 lb. ground beef
2 cups salsa
1 cup frozen corn
1 diced onion
1/2 tsp. minced garlic
oregano, to taste
tabasco, to taste
worchestershire sauce, to taste
8-1/2 oz. just add water corn muffin mix
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees. Warm medium skillet, (preferrably oven-proof), over medium-high heat. Add ground beef and cook until beef is no longer pink, breaking into small bits. Drain any excess fat.

2. Add salsa, corn, onion, garlic then oregano, tabasco and worchestershire sauce to taste. Simmer for another 10 minutes.

3. Prepare the muffin batter according to package directions.

4. If using oven-proof skillet: spread meat mixture evenly over the bottom of the skillet -OR-
pour beef mixture into a 9-inch pie pan mised with cooking spray.

5. Top meat mixture with muffin batter, spreading out to cover the beef. Top with cheese. Bake for 12 to 15 minutes or until top is golden.
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February 18, 2008 Crockpot Creamy Chicken

Easy Tastebud Delights

02.18.08 Edition (February 18, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well here we are celebrating our first Ontario "Family Day". I hope everyone enjoyed theirs. I certainly did with mine!

Today's recipe sounds absolutely delicious and I'm hoping to try it soon. Enjoy!

Crockpot Creamy Chicken
Serves: 6

6 skinless boneless chicken breast halves
1/4 cup butter
1 pkg. Italian salad dressing mix
1 can condensed golden mushroom soup
1/2 cup dry white wine
4 oz. cream cheese
chopped green onions
snipped fresh chives -- optional

Place chicken in a 3 1/2- or 4-quart crockpot. In a medium saucepan, melt the butter. Stir in the dry Italian salad
dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours.

Serve chicken and sauce over hot cooked fettuccine, spaghetti or rice. Sprinkle with onion and chives, if desired.

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February 17, 2008 Spicy Beef Tenderloin

Easy Tastebud Delights

02.17.08 Edition (February 17, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is enjoyable.

Every Friday night when we get the grocery flyers, I go through them and we figure out what sales I can find for Sunday's dinner. We usually like to have steak or roast, depending on sales and some kind of seafood, usually scallops wrapped in bacon. This recipe sounds like a perfect Sunday meal for us. Enjoy!

Spicy Beef Tenderloin

1 cup Burgundy wine
1/2 cup tabasco sauce
1/2 cup worcestershire sauce
4 1/2-5 lb. beef tenderloin
6 slices bacon

1. Mix the wine, tabasco sauce and Worcestershire sauce until well blended and pour marinade over meat. Cover and refrigerate overnight, turning several times.

2. Preheat oven to 475°F. Wrap roast in bacon width-wise and place in a roasting pan. Insert a meat thermometer to 1/2 the depth of the meat.

3. Roast, uncovered, for 10 minutes at 475°F. Lower heat to 325°F and roast to desired doneness.

4. Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving.
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February 16, 2008 Easy Pork Skillet

Easy Tastebud Delights

02.16.08 Edition (February 16, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Saturday to you!

This recipe sounds perfect for leftover pork. It will heat the meat without drying it out. I hope to try it soon. Enjoy!

Easy Pork Skillet
Makes: 4 servings

1 tbsp. vegetable oil
3/4 lb. pork tenderloin, cut into 1/8-inch strips
2 pkg. pork-flavored ramen noodles
1-1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces
1 tbsp. chopped fresh parsley or 2 teaspoons parsley flakes
1 tbsp. soya sauce

1. Heat 12-inch skillet over medium-high heat. Add oil and rotate skillet to coat the sides. Add pork and stir-fry for about 5 minutes or until pork is no longer pink. Leftover pork can also be used and just added to the pan to brown a bit and warm up.

2. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

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February 15, 2008 Creamy Parmesan Fettuccine with Ham and Peas

Easy Tastebud Delights

02.15.08 Edition (February 15, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well Friday is here again. It's so hard to believe that February is almost over!

One dish meals seem to be my favourites because there is so little mess to clean up afterwards. Today's recipe sounds delicious! I hope to try it soon. Enjoy!

Creamy Parmesan Fettuccine with Ham and Peas
Serves 4

2 tbsp. olive oil
1 tsp. minced garlic
1 cup chicken broth
1 cup heavy cream
3 oz. cooked ham, cut into 1/8" matchsticks
1 cup frozen, defrosted peas
salt and fresh, cracked black pepper, to taste
1 lb. fettuccine
parmesan cheese, to garnish

1. Heat olive oil in large skillet over medium-low heat. Add garlic and cook until softened, 2-3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham and peas. Season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until thickened.

2. Bring large pot of water to a boil, add pasta, and cook until al dente, following the package directions. Drain fettuccine, and return to pot then add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with Parmesan cheese, and serve.

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February 14, 2008 Baked Stuffed Salmon

Easy Tastebud Delights

02.14.08 Edition (February 14, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Valentine's Day to you.

Last year, I featured a recipe for Maple Salmon and decided this year I would carry on the tradition. Of course, I'm sure we are all hoping to be taken out for dinner or having our "Honey" cook for us but if we do have to cook, this recipe looks easy enough to put together with very little effort or mess. Enjoy!

Baked Stuffed Salmon
Prep: 15 min, Cook: 45 min.

5 lb. salmon, center and rib bones removed
1 juiced lemon
1 medium onion, thinly sliced
1 large tomato, thinly sliced
8 basil leaves, rinsed, dried and thinly sliced
oven roasting bag

Preheat oven to 400°F.

Slice partway through salmon so that you can open it up flat, (like a book), skin side down. Remove thin bones running down center of the fillet. Sprinkle inside of fish with salt and pepper to taste and half the lemon juice.

Place 2/3 of the onion, tomato and basil on fillets. Close up fish with stuffing inside and place it inside roasting bag. Arrange remaining onion, tomato and basil on top of fish. Sprinkle with remaining lemon juice. Close roasting bag tightly around fish.

Bake 30 minutes. Turn package over and bake another 15-20 minutes, or until fish is no longer pink inside. Serve fish with juices.
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February 13, 2008 Caesar Chicken

Easy Tastebud Delights

02.13.08 Edition (February 13, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Wednesday to you!

Today's recipe sounds so tasty. I can't wait to try it. Serve with rice or pasta and a side salad. Enjoy!

Caesar Chicken

1/4 cup mayonnaise
1/4 cup Caesar salad dressing
1 tsp. minced garlic
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
fresh, cracked black pepper, to taste

4 boneless skinless chicken breast halves
1/3 cup seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
Nonstick cooking spray

1. Combine first 6 ingredients in small bowl. Makes 1/2 cup marinade. Transfer to large zippy bag.

2. Flatten breasts slightly then place in bag and turn to coat. Seal and chill for several hours or overnight.

3. Combine crumbs and cheese on dinner plate. Remove chicken breasts from bag one at a time, leaving as much dressing on as possible. Coat well in crumb mixture. Place on greased baking sheet. Spray surface with cooking spray. Bake, uncovered in center at 375°F. oven for 25 minutes until no pink remains in chicken and juices run clear.

Serves 4.

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February 12, 2008 All-in-One Meal Salad

Easy Tastebud Delights

02.12.08 Edition (February 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Well it was another day filled with snow, cold and wind. Is anyone else getting sick of it?

Today's recipe idea was submitted by a friend of mine who has also had his share of the cold snowy weather. Thanks Steve!

All-in-One-Meal Salad

"I decided yesterday that all this winter weather was getting us down so I decided to make a summery kind of supper."-S.B.

cherry tomoatoes
blackberries
green onions
dried chow mein noddles
sliced steak strips
cajun seasoning

Make a salad with cherry tomoatoes, blackberries, green onions and dried chow mein noddles.

Pan-fry some sliced steak strips with cajun seasoning and serve them on top of the salad.....yummy!

Of course it would be better if the steaks are grilled on the barbecue but only if the weather cooperates.

Submitted By Steve B.

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February 11, 2008 Lemon Salmon over Fettuccine

Easy Tastebud Delights

02.11.08 Edition (February 11, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Monday is going well and that you had a great weekend.

Today's recipe sounds so tasty and caught my attention with the name alone. Enjoy!

Lemon Salmon over Fettuccine

1/2 pkg. fettuccine
2 tsp. vegetable oil
2 salmon fillets
juice of 1 lemon
1/2 cup white wine
1/2 cup of cream
1 tsp. lemon pepper blend
salt

1. Cook fettuccine as directed on package to al dente.
2. In the meanwhile dress the salmon with half of the lemon juice and let it sit for a bit. Fry for 3-4 minutes each side at medium temperature until lightly browned.
3. Deglaze the pan with white wine then add the rest of lemon juice, cook in a very low temperature for a minute.
4. Add the cream, slowly, and heat until just warm. Season with salt and lemon pepper, to taste.
5. Cut the salmon fillets in half, top with sauce and serve with pasta.
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Februrary 10, 2008 Creamy Crockpot Beef And Potatoes

Easy Tastebud Delights

02.10.08 Edition (February 10, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Sunday to you!

When I saw this recipe, it looked like something I'd like to try because I really want to pull my crockpot out and start using it on a regular basis. Enjoy!

Creamy Crockpot Beef And Potatoes

2 lb. lean ground beef
1 can tomato soup
1 tsp. salt
6 medium sliced potatoes
1/2 tsp. pepper
1 cup cream
1/4 cup finely chopped onion

In large skillet brown ground beef; breaking up large chunks with fork. Pour off excess fat.

In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes.

In crockpot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high.

Pour cream over all. Cover and cook on high for 15 to 20 min.

Makes 6 Servings.
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February 9, 2008 Prosciutto-Wrapped Fish with Lemony Spinach

Easy Tastebud Delights

02.09.08 Edition (February 9, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you. It's been a relaxing day so far for me. I hope everyone else is having a good day.

Today's recipe sounds really interesting. I will probably try it one night substituting bacon for prociutto and using frozen, defrosted fish fillets. Enjoy!

Prosciutto-Wrapped Fish with Lemony Spinach
Serves 4
Prep Time 25 minutes

4 skinless cod or haddock fillets
4 thin slices of prosciutto
2 tablespoons plus 1 teaspoon olive oil
3 to 4 bunches of flat leaf spinach (2 1/2 pounds total), thick stems removed and
2 lemons, 1 juiced and 1 cut in wedges

1. Heat the broiler with a rack set 4 inches from the heat. Season the fish with salt and pepper and wrap 1 slice of prosciutto around each fillet.

2. Rub with 1 teaspoon oil and place seam side down on a broiler proof baking sheet. Broil until the prosciutto is browned and the fish is opaque throughout, 12 to 16 minutes.

3. Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium. Add as much spinach as will fit in the skillet; season with salt and pepper.

4. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve fish with spinach and lemon wedges.

wfd 111507

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February 8, 2008 Lazy Lasagna Casserole

Easy Tastebud Delights

02.08.08 Edition (February 8, 2008)

Easy Recipes

45 minutes+

Hi Everyone! It's hard to believe it's Friday! What a week it's been!!

Today's recipe is courtesy of Country 95.3, "What's for Dinner?" contest, it reminds me of a recipe that I watched Rachael Ray make on her show last year. I like the fact that there are very few ingredients and really quick!! I will be trying this soon. Enjoy!

Lazy Lasagna Casserole

• 1 pkg. of frozen cheese or meat filled pasta
• 1 can of tomato sauce and
• 1 or 2 cups of shredded mozzarella

1. Cook the pasta according to the directions. Mix the pasta, sauce and most of the cheese (save some cheese for the top) in a casserole dish.
2. Bake in a preheated 425 degree oven for about 10 minutes or until the cheese on top is melted.

(wfd 020608)

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February 7, 2008 Chinese New Year Special

Easy Tastebud Delights

2.07.08 Edition (February 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Chinese New Year, ("Gong Xi Fa Cai," ). We are celebrating the year of the Rat.

Today's issue will be an extra long one. I'm going to share some of the most popular Chinese dishes in my opinion. They are not all favourites of mine but I know others might enjoy them.

Although this year's newsletter is similar to last year's, most of the recipes and comments are different. Enjoy!

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Wonton soup is one of my favourite parts of a Chinese buffet. I usually start my meal with 2 bowls before eating anything else.

During Chinese New Year is the only time I can find KJ Foods Brand frozen wontons/dumplings. At this time, I stock up on pork and shrimp dumplings, they are shaped like wontons and the wontons are shaped like dumplings, (confusing, I know!). I've tried substituting other brands that are available year round and they just don't taste the same.

This recipe is from last year's newsletter and still one of my favourites!

Quick Wonton Soup

8 ounces homemade chicken stock or chicken broth from a carton
2 cups water
1 package frozen wontons
6 mini carrots, finely grated
1 cup defrosted, frozen, drained chopped spinach, (optional)
sliced green onion

Bring stock and water to a boil, add wontons and spinach. Let simmer for 4 minutes or until completely heated through. Ladle into bowl, top with green onions.

Recipe featured in February 18, 2007 issue of Easy Tastebud Delights

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Traci W.'s Bacon Fried Rice

"Really good if you're having chinese faire..or for everyday. Yum :)"

4 c cold cooked rice
2 slices bacon
6 green onions, thinly sliced (or to your taste)
1 beaten egg
2 tbsp soy sauce
1 dash garlic powder

Fry bacon until crispy. Add onion and stir fry for 1 min. Add egg and scramble until egg forms small flakes. Stir in rice and garlic and continue to stir fry until heated through. Add soy sauce and stir until mixture is well blended.

Submitted by Traci W.

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Usually we have Chicken Chow Mein because we like it so much but some people may prefer to have it meatless. To turn this recipe into Chicken Chow Mein, add 2 cups cubed cooked chicken with the frozen vegetables in step 2, then continue.

Oyster sauce is a thick, brown sauce made from oysters, salt and starch. I've tried it in the past and it has a distinct flavour. It can be found at Asian markets or in the International aisle of the supermarket but if it isn't available, you can substitute 1 tbsp. soya or teriyaki sauce.

Easy Vegetable Chow Mein

1 cup vegetable broth
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/4 tsp. Tabasco sauce
2 tbsp. vegetable oil
1 tsp. minced garlic
1 bag frozen vegetables, (snap peas, carrots, onions and mushrooms blend)
2-1/2 cups bagged coleslaw mix
4 cups chow mein noodles

1. Mix broth, cornstarch, oyster sauce and pepper sauce then set aside.
2. Heat oil in 10-inch nonstick skillet or wok over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender but still crisp.
3. Stir in coleslaw mix and broth mixture. Cook and stir for about 1-1/2 minutes. Serve over noodles.

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Eggrolls are something that my guys and I could make a meal of, and we HAVE on many occasions. We enjoy making our own, so that we can fill up on them. They freeze well and any leftovers go into the freezer for later consumption, (if we are lucky!).

This recipe is the one my Mom made, we've made a few changes to it but hers was the one that got us started on making our own. I love plum sauce on mine and rely on the little packets that come with delivery because we never buy it.

Pepper Steak with Rice

"This is one of the first Main Dish recipes I made from Mom's Cookbook. It is a keeper and we still make it on occasion."

3 cups hot cooked rice
1 pound lean beef, round steak, cut 1/2 inches thick
1 tbsp. paprika
2 tsp. butter
2 cloves crushed garlic
1-1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut in strips
2 tbsp. cornstarch
1/4 cups water
1/4 cups soya 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 allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. 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 bed of fluffy rice. Serves 6.
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Egg Rolls

1 package egg roll wrappers
1/2 cup water for sealing
1 tbsp. cornstarch

Filling:

1/2 tsp. sugar
3 tbsp. soya sauce or teriyaki sauce
3 cups bean sprouts, (fresh) or 1 can well drained
2 cups shredded celery
1 medium size shredded onion
3 tbsp. vegetable oil
1 can shredded water chestnuts
1 can shredded bamboo shoots
1 lb. ground pork
1 lb. groud beef
1/2 cup canned mushrooms, well drained and shredded
1 tbsp. minced ginger

Prepare veggies, saute meat and sauce. Do NOT overcook veggies, they must be crisp!! Mix cornstarch and water well.

Take 1 heaping tbsp. filling and lay in the middle each wrapper. Fold wrapper over from each side and seal ends and open seam by wetting fingers with cornstarch and water mix and pressing well.

Deepfry 3 at a time at 180 degrees, seam side up for 4 minutes, turn over and fry for another 3 minutes. Drain well.

Remove to paper towel with folded side down.

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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 .

February 6, 2008 Special Fun Breakfast Edition #1

Easy Tastebud Delights

02.06.08 Edition (February 6, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Here we are midweek with another winter storm warning in effect.

It was suggested a few weeks ago that I cover some breakfast ideas. Although, I usually concentrate on dinners, I decided to take the challenge and thought it was a great idea because it's true, everyone gets into a rut when it comes to the most important meal of the day, so let's try to make it fun.

I thought of naming today's Edition, breakfast for kids but many of these breakfasts are ones that I have myself.

• I've recently started making fruit smoothies and decided breakfast would be a great time to have one.

They are quick and easy and very loved. I even had one for breakfast yesterday!

For the mixed frozen berries, I've used strawberries and mixed berry blend, (strawberries, raspberries, blackberries), the yogurt is usually strawberry or raspberry.

Wild Berry Smoothie

1 cup mixed frozen berries
1/2 cup berry yogurt
1 cup milk

Put berries in blender then add yogurt and zip until smooth. Serve immediately.

I've also made Blueberry Smoothies, with different amounts because the berries are so tiny.

Blueberry Smoothie

1/2 cup frozen blueberries
2/3 cup blueberry yogurt
3/4 cup milk

Put berries in blender then add yogurt and zip until smooth. Serve immediately.

• The next breakfast idea is a great way to make toast and eggs fun!

I've used different shaped cookie cutters instead of a glass and called them by fun names...Reach for the Star Eggs, I Love you Eggs, etc.

Mexican Hats
I have been making these for picky kids, since I was a teenager.

This recipe goes by many different names. I call them Mexican Hats, because that is what they look like on the plate.

1 slice of bread
1 egg
1 tbsp. butter
salt and pepper

Butter both sides of the bread with butter. With a small mouthed glass, make a hole in the middle of the bread, this will also create the hat (circle of bread). Place a small amount of butter in the pan and heat. Carefully, put an egg in the center of the bread and toast both sides of the hat. When first side is cooked, lift from pan with egg flipper and add a small amount of butter. Flip the egg and bread over and cook the other side. When putting on the plate, top with the hat.

Tips to Ponder
Another variation is to scramble the eggs with a bit of milk, then put in the hole.

...or add a bit of grated cheese to the egg.

I also read in a cooking magazine that these could be made in the microwave so decided to try it. First you toast a slice of bread, buttering both sides afterwards then, cutting the whole, dropping the egg into the whole, poking the yolk with a fork and microwaving for a minute and a half on HIGH but watching it very carefully and stopping the microwave if the yolk rises too much. I thought what a great idea!! I made it once and it was very good...now our 11 year old makes them for his younger brother and anyone that wants one.

• French Toast is another fun breakfast similar to Mexican Hats because it is egg and bread combined.

French Toast

4 slices bread
1 egg
1/2 cup milk
1 teaspoon vegetable oil
cinnamon to taste, (optional)
butter to spread
syrup to taste, (optional)

Mix egg, milk and cinnamon together in a flat dish and whisk. Dip bread in mixture on both sides and let excess drain back into bowl.

Heat oil in frying pan, turn to medium heat and add dipped bread. Cook each side about 1 minute each until brown. Spread with butter and add syrup. Enjoy!

Tips to Ponder
This is a great weekend breakfast, each egg makes 4 slices, be prepared to make more!

Usually we add cinnamon to the mixture and omit the syrup. Our youngest eats the pieces as finger foods, even though I give him a fork.

I could make add many other recipes to this page but decided to stop for now and carry on with breakfasts in another issue. I hope you enjoy these recipes.

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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 .