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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