December 4, 2007 Oven Fried Scallops

Easy Tastebud Delights

12.04 Edition (December 4, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Not to panic anyone BUT do you realize in 3 weeks it is Christmas? I am in such a wonderful mood about Christmas this year!! It has always been one of my favourite holidays but usually I get myself worked up to the point of PANIC!

Yesterday while working on the newsletter, I accidently lost 2 weeks worth of upcoming recipe drafts and had to start over again. The recipe I had chosen for today is gone so I decided to post what we had for dinner last night, which was WONDERFUL I might add! I had hoped for a crunchier coating but the scallops themself were tender and tasty! We had them with pan-fried steak, cooked carrots and raw veggies. This recipe is now in my keeper folder and we will be trying them again. Usually when we have scallops, hubby puts them on the barbecue, wrapped in bacon but with the weather as it has been, hubby decided to try something different. Enjoy!

Oven Fried Scallops

1 lb. scallops
2 tbsp. lemon juice
Salt and pepper to taste
crushed and seasoned cracker crumbs
1 egg, slightly beaten
splash of milk
splash of worchestershire sauce
splash of tabasco sauce
1/2 tsp. minced garlic
4 tbsp. melted butter

Wash scallops well in a colander. Dry each one with a paper towel. Marinate scallops in a flat baking dish for one hour in lemon juice, stir occasionally.

Mix egg, milk, worchestershire sauce, tabasco sauce and minced garlic. Place cracker crumbs seasoned with oregano and garlic powder into a separate container.

Preheat oven to 450 degrees.

Dip scallops in beaten egg mixture then roll in cracker crumbs. Put scallops in baking dish. Add leftover crumbs and cover top with melted butter.

Cook in 450 degrees oven for 15-20 minutes until brown and crisp on outside. Serve with lemon wedges and tartar sauce.

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December 3, 2007 Macaroni with Sausage

Easy Tastebud Delights

12.03 Edition (December 3, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you! I woke up a bit early today to see if there would be school buses...looks like the kids are clear to go.

Today's recipe is courtesy of Country 95.3 CING FM "What's for Dinner?" contest.

Macaroni with Sausage

2 cups of elbow macaroni, uncooked
1/2 lb mild/medium/hot sausage, removed from the casing
1 can (10fl oz/284ml) of condensed tomato soup
1/2 cup of cheese whiz or grated cheddar cheese and
2 tbsps. of chopped fresh parsley

1. Cook the macaroni as directed on the package. Crumble or cut the sausage into small pieces into a large frying pan on medium heat until it's cooked, stirring frequently.

2. Add the soup and cheese, mix well and cook for 5 minutes or until it's completely cook through.

3. Drain the pasta then add the sausage mixture and sprinkle with parsley.

(wfd 11/29/07)

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December 2, 2007 Tortilla-Bean Stew

Easy Tastebud Delights

12.02 Edition (December 2, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you! I think winter is officially here, at least the SNOW is! Time to stock up on hot chocolate.

Today's recipe is a nice one to have for warming up after being outside shovelling snow or playing with the sleds. A real comfort food. Enjoy!

Tortilla-Bean Stew

2 tsp. canola oil
1 cup diced onions
1 cup diced carrots
1 cup diced bell peppers
1 cup diced potatoes
1 can kidney beans
1 can black beans
1 can green beans
2 cans diced tomatoes
1-1/2 cups tortilla chips
1/2 cup parmesan cheese

1. Heat oil in large pot. Dice onion ,chop carrots, bell pepper and potatoes; saute 3 to 5 minutes stirring constantly. Mix in the canned beans and tomatoes.
2. Bake at 375 degrees.
3. Top with tortilla chips and parmesan cheese; broil for 1 minute.

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December 1, 2007 Pesto Cheese Crusted Salmon

Easy Tastebud Delights

12.01 Edition (December 1, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

Today's recipe sounded so delicious when I saw it that I had to use it as today's featured recipe. Enjoy!

Pesto Cheese Crusted Salmon

4 tbsp. tomato pesto
3 tbsp. grated parmesan cheese
4 tbsp. breadcrumbs
juice of one fresh lemon
freshly milled black pepper

Preheat oven to 450 degrees. Cover with foil and lightly grease a shallow baking tray. Place the salmon fillets on the baking tray, skin side down.

Squeeze the lemon juice on each one of them and season with black pepper. Let sit for 30 minutes so the lemon can soak well into the salmon.

Combine the pesto sauce and one-third of the breadcrumbs to form a paste and spread over the fillets.

Mix half of the cheese and the rest of the breadcrumbs. Spread this over the pesto. Sprinkle the rest of the cheese on top.

Bake in the middle oven rack for 10 minutes.

Serve immediately with rice and mixed vegetables.

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November 30, 2007 Grilled Bruschetta Chicken

Easy Tastebud Delights

11.30 Edition (November 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Not only is today Friday but also the last day of November. It's hard to believe that on December 31 it will be a year that I've been doing this newsletter. As always, if you have any comments, suggestions or requests, I'd love to hear them.

Today's recipe looks fun! It reminds me of a similar dish we make using salsa on the stovetop.

Serve with fettuccine and steamed broccoli, cauliflower and carrots for maximum colour effect. Enjoy!

Grilled Bruschetta Chicken

1/4 cup Italian salad dressing, divided
4 small skinless, boneless chicken breast halves
1 finely chopped medium tomato
1/2 cup Mozzarella cheese
1/4 cup chopped fresh basil

1. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in zippy bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

2. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining
2 Tbsp. dressing.

3. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).
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November 29, 2007 Tasty Tacos

Easy Tastebud Delights

11.29 Edition (November 29, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Thursday is going well. Can you believe November is nearly over? Where did the year go?

Tacos are our boys faves! This recipe caught my attention when I saw it because the last time I made a meat sauce for my lasagna, I put a can of tomato soup in the sauce and it turned out very tasty. Enjoy!

Tasty Tacos

1 small chopped onion
1 lb. ground beef
1 can tomato soup
1/4 cup water
1/2 pkg. taco seasoning
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. minced garlic

Toppings:
5-6 torn lettuce leaves, torn into strips
1 diced green pepper
1 diced cucumber
1 cup shredded cheddar cheese
1/2 cup sliced, pitted black olives
1/2 cup sour cream
1/2 cup salsa

8-10 taco shells

1. Put the onion and ground beef in a frying pan over medium-high heat, and cook till no longer pink, breaking up the beef with a spoon.

2. Drain any grease, then add the tomato soup, water, chili powder, mustard, worcestershire sauce, and garlic salt; mix well.

3. Turn to high heat and cook until mixture boils, stirring frequently.

4. When it starts to boil, turn heat to low, and cook until mixture thickens, about 5-7 minutes.

5. To serve, spoon some meat mixture into a taco shell, add toppings of your choice.

6. Makes 8-10 tacos.
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November 28, 2007 Garlic Mustard Pork Chops

Easy Tastebud Delights

11.28 Edition (November 28, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Wednesday to you!

This is one of those recipes that looks "too easy to be tasty." We had pork chops last night with wine and homemade stock and enjoyed them so much there were no leftovers. One time that I make pork chops, I would like to try this recipe. Enjoy!

Garlic Mustard Pork Chops

4 pork chops
1/2 cup Dijon mustard
1/4 teaspoon Worchestershire sauce
1 tsp. minced garlic

Preheat oven to 350 degrees. Combine garlic, Worchestershire sauce and mustard, rub over surface of meat and marinate overnight.

Grill or bake at 400 degrees for 20 minutes.

Serve with oven roasted potatoes, carrots and broccoli.
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