2015 will bring lots of new "Taste's" ~ We will be back in full swing!

Taste's and recipes coming soon!

Resolution for 2014 came to an end

So our resolution for 2014 came to an end about April.  We have been extremely busy.  We have only tested about 2 new recipes.  We will be providing some to you HOPEFULLY in the future....might be next winter though!

Amazing Breakfast Pizza

www.food.com
Greet the day with pizza!  This receipe offers ingredients similar to an omeltte but with a crust.  It looks yummy and something you would pick up from  Casey's on your way to work but a bit healthier.

Ingredients:
Pizza dough
2-3 eggs (depending on your taste)
1/4 cup milk
6 oz. shredded cheddar cheese
6 oz. shredded mozzarella cheese
3 oz deli ham, sliced into 2 inch strips
3 oz. cooked bacon, crumbled
5 cooked breakfast sausages links, chunked
1/4 minced onion (optional)
chopped chives (for garnish)

Directions:
1) Preheat oven to 400 F
2)  Prepare pizza dough as you would normally on a large pizza pan.
3)  Beat the eggs with the milk, and pour over the center of the crust.  Use your fingers or a pastry brush to        evenly disperse the egg.
4) Scatter strips of ham, sausage, and the onion over the egg.
5)  Top with the Mozzarella cheese, then cheddar.
6)  Sprinkle the crumbled bacon on top.
7)  Bake 15 minutes or till done.
8) Garnish with chopped chives.

Tupps Tidbits ~   We used the 2 eggs in our,  we were leery about over filling the crust and it would leak.  3 would have worked just fine. Make sure you get the dough tall around the edge of the pan to hold in the egg mixture.

This is a great recipe, easy to follow & had no problem making it. We made our pizza dough fresh in a bread machine, but a pre-made, or refrigerated one would work also. We used lean turkey breakfast sausage in place of the links.   You could add green pepper and even mushroom to this as well.  This would be great to serve to company or kids.  LOVED IT! YUMMY! KEEPER in our house!

Honey-Mustard Chicken Breasts

 oprah.com

Usually you have chicken fingers and team them up with your favorites sauce like honey mustard but  this recipe in cooperates the honey & mustard right into the coating.  Sounds like a recipe the whole family would enjoy.

Ingredients:

• Vegetable oil nonstick spray, for the pan
• 4 (6 ounce) boneless skinless chicken breasts, trimmed and lightly pounded to uniform thickness
• Salt and freshly ground pepper, to taste
• 2 Tbs. Dijon mustard, preferably whole grain
• 2 Tbs. honey
• 2 1/2 cups fresh breadcrumbs
• 4 Tbs. olive oil, divided

Directions:
Position rack in the center of the oven and preheat to 400.  Spray baking sheet with vegetable oil.

Season the chicken with salt and pepper.  Mix the mustard and honey in a shallow dish.  Spread the breadcrumbs in another dish.  Dip each breast in the mustard to coat on both sides.  Dip both sides of each breast in the crumbs, patting them to adhere.  Set aside on a plate.
Heat 2 Tbs. oil in a large skillet over medium heat until the oil is very not but not smoking.  Add 2 chicken breasts cook until the undersides coatings are golden brown, about 2 minutes.  Turn and brown the other sides, about 2 minutes more.  Transfer to a baking sheet.  Repeat with the remaining 2 Tbs. oil and breasts.

Bake the breasts on baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.

Tupps Tidbits ~ make sure you preheat the oil in the pan before adding chicken

These tasty tenders baked up crisp on the outside and juicy on the inside. They're a favorite finger food for at our house! KEEPER!

Tilapia Tacos

~Taste of home, April/May 2014

If you like fish tacos and wanted to make them at home...this slimmed-down recipe lets you enjoy them anytime you want.

1 egg
1 Tbsp. fat free skim milk
1/2 tsp. green hot pepper sauce
1/2 cup cornmeal

2 Tbsp. all-purpose flour

1/4 tsp. ground cumin
1/4 tsp. pepper
4 tilapia fillets (4 oz. each)
Cut lengthwise in half
4 tsp. olive oil
1 can (15oz) southwestern black beans
8  corn tortillas (6 in.) warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges


1.  Preheat oven to 375.  In a shallow bowl, whisk egg, milk and pepper sauce.  In another shallow bowl mix cornmeal, flour, cumin and pepper.  Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating stick.  Place on a baking sheet coated with cooking spray.  Drizzle tops with oil.  Bake 15-20 or until fish flakes easily with a fork.

2.  Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally.  Serve tilapia in tortillas; top with bean, tomatoes, cabbage, salsa verde and cilantro.  Serve with lime wedges.

Tupps Tidbits~ easy to prepare, warm tortillas in microwave or in hot skillet

We have never really tried fried fish taco at home or made a recipe with salsa verde.  Tupps was really excited about this recipe. The homemade breading for the fish made a light and crispy coating and will definitely use it again.  It wasn't awful tasting but it lacked many things.  We did care for the raw cabbage even though it added a crunch.  NOT A KEEPER in our house!!!

Rigatoni with Spicy Shrimp

Foodnetwork magazine Jan/Feb 2014
We were looking for a new week night pasta dish that was simple. This looks like an excellent meal and easy to prepare.

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 Tbs. olive oil
1 pound large shrimp, peeled and deveined
1/2 tsp red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low sodium chicken broth
1 15 ounce can no-salt added diced tomatoes
1/2 cup torn fresh basil
2 tbs. heavy cream

• Bring large pot of salted water to a boil.  Add the pasta and cook as the label directs.  Reserve 1 cup cooking water and drain.
• Meanwhile, heat the olive oil in large nonstick skillet over medium-high.  Add the shrimp in a single layer and season with 1/4 tsp red pepper flakes and pinch of salt.  Cook until just pink, about 2 minutes.   Transfer to a plate. 
• Add the shallot to the skillet and cook.  Stirring with a wooden spoon, until translucent about 2 minutes.  Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.  Add tomatoes, half of the basil, the remaining 1/4 tsp red pepper flakes and 1/4 tsp salt; cook until slightly thickened about 5 minutes.  Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet.  Stir in pasta; add enough of the reserved pasta cooking water to loosen the sauce.  Season with salt.  Top with the remaining basil.

Tupps Tidbits ~ we could not find rigatoni so we use ziti, any short pasta works

This was not spicy at all.  Actually it lacked any flavor, it was boring and tasteless. We would not recommend this one and definitely NOT A KEEPER in our house!

Tex-Mex Mini Turnover Appetizers

www.kraftrecipes.com
Perfect for game day!  This light pastry appetizer with taco filling what could be better?

what you need
1/2 cup (1/2 of 8 oz.) Philadelphia 1/2 less fat than cream cheese
1/2 cup butter, softened
1 - 1/2 cups flour
1/2 lb. extra lean ground beef
1 clove garlic, minced
1 Tbsp. chili powder
1/2 cup salsa
3/4 cup Mexican style shredded cheese
1/2 cup canned refried beans
1/4 cup each chopped fresh cilantro and green onions
1 egg, beaten

make it
BEAT cream cheese spread and butter in large bowl with mixer until blended.  Gradually beat in flour. Shape into ball, wrap in plastic wrap and refrigerate for 1 hour
MEANWHILE, brown meat and then add garlic and chili powder.  Cook and stir 2 min.Add salsa. Cook and stir 2 to 3 min or until liquid is cooked off.  Transfer to large bowl, cool 10 min.  Stir in cheese, beans, cilantro and onions.
HEAT oven to 400.   Roll out dough on lightly floured surface to 1/8 inch thickness.  Use 4-inch cookie cutter to cut dough into 24 rounds, re rolling scraps as necessary.
SPOON 1 Tbs. of meat mixtures onto center of each round; brush edge with egg. Fold in half; seal edges with fork.  Place on baking sheet sprayed with  cooking spray.  Cut small slits in tops to allow steam to escape; brush with remaining egg.
BAKE 18 to 20 min. or until golden brown

Tupps Tidbits~ be careful not to over fill so you can seal them

A little work to make the pastry yourself but well worth it.  We omitted the cilantro and use shredded cheddar cheese when we made this. We both loved the light pastry turnover & they turned out awesome and tasted great. You could also make this ahead of time by assembling the turnovers and placing them on a baking sheet brush with egg and freeze uncovered until firm.  Then transfer to a freezer bag or container.  When ready to serve, place on baking sheet, let stand at room temperature for 1 hour and then bake as directed. Definitely a KEEPER at our house!

Turkey Sausage Cheese Balls

livebetteramerica.com

This this is a traditional , southern style appetizer.  It is something you could eat at breakfast/brunch or as an afternoon appetizer.  This is a bit healthier version since it uses the Bisquick Heart Smart mix and turkey sausage.

2 1/2 cups Bisquick Heart Smart mix
1 lb uncooked turkey sausage
3 cups shredded reduced fat cheddar cheese (12 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp dried rosemary leaves, crushed
1 1/2 tsp chopped fresh parsley or 1/2 tsp parsley flakes
       BBQ sauce or chili sauce if desired

• Heat oven to 350.  Lightly grease bottom and sides of 15 x 10 x 1 inch pan
• In large bowl, stir together all ingredients except BBQ sauce, using hands or spoon.  Shape mixture into 1 inch balls.  Place in pan.
• Bake 20 - 25 minutes or until brown and thermometer inserted in center of all reads at least 165F. Immediately remove from pan.  Serve warm with sauce for dipping.
• Makes 8 1/2 dozen balls

Tupps Tidbits ~  use a small cookie scoop/ice cream scoop to form balls

Well there comes a time every so often that we do not come to the same conclusion on a recipe. Tupps thinks these are a KEEPER and I think YUCK YUCK YUCK, they were horrible and NOT A KEEPER.   So I guess you will have to try them yourself to decide if they are a KEEPER in your house! HA!

10-minute Veggie Pilaf

www.hy-vee.com

This looks like a nice compliment to any weekday meal.  Also, a nice way to add in some more veggies in your diet.

Ingredients:
1 (12 oz) bag Hy-vee Steam Quick brown rice
1 tsp Hy-vee select olive oil
1 cup frozen pepper stif-fry blend
1 1/2 cup frozen Hy-vee mixed vegetables
1 Tbs. chopped fresh basil or oregano
salt and pepper

• Prepare rice according to package directions
• Heat oil in  a nonstick skillet over medium-high heat and add stir-fry blend and mixed veggies.  Cook 2 minutes, stirring occasionally.
• Stir in prepared rice and basil.  Season with salt and pepper.

Tupps Tidbits ~  easy, quick...you do not need to use fresh basil or oregano..dried works

Disappointed, I thought this would be bursting with veggie flavor but it was bland, we should have halved the recipe it made so much!  NOT A KEEPER!

Minestrone Soup I

www.allrecipes.com

Since December was so chilly, we ended up trying out 3 new soup recipes at the end of 2013.  This is our 3rd try!  Minestrone is a thick hearty soup of Italian origin made with vegetables, often with addition of pasta or rice. They say here is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season  or you have in the house.  This looks low calorie, healthy and good for you....can't wait to try it!

Ingredients:
4 Tbs. margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 Tbs. tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 Tbs. dried parsley
1 tsp. salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

Directions:

• Melt margarine in heavy pot over medium heat.  Add onion, celery, and carrots, saute for a few  minutes.
• Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot.  Bring to a boil, cover,  and reduce heat.  Simmer for approximately 1 hour until  vegetables are barely tender.
• Add pasta, and simmer for 30 minutes more.  Correct seasoning, and serve hot with grated cheese.

Tupps Tidbits ~  you could substitute rice for pasta or even add some spinach for added vegetables

Soup number 3 was a winner. We both loved it and it made awesome leftovers for reheating. It was very hearty, healthy & yummy! KEEPER at our house.  It was so good we forgot to take a final picture.

Zesty Chicken Corn Chowder--

www.readyseteat.com

Happy 2014!  We are staring off the year with some pretty cold conditions in MN.  Let's hope this soup warms us up!  It has a Mexican type zest to it  and looks easy to make.

Ingredients:
2 Tbs. Fleischmann's made with Olive Oil Spread
1 pound boneless skinless chicken breasts, cut into small pieces
1 cup chopped onion
1 tsp. ground cumin
1 can(10-3/4 oz. each) reduced sodium condensed cream of chicken soup
1 can (10 oz. each) Ro-Tel Original Diced Tomatoes & Green Chiles, undrained
1 cup frozen whole kernel corn
1/2 cup water

Directions:

• Melt margarine in large saucepan on medium high heat.  Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender.
• Add cumin; cook and stir 1 minute.  Add remaining ingredients.  Increase heat to high, cover and bring to a boil.  Reduce to medium low and simmer for 10 minutes.

Tupps Tidbits ~ I thought Ro-Tel was only for cheese dip.....

WHOA! One tsp of cumin...yea it was pretty strong cumin! The soup had a little "zest" or "kick" to it and it was not that bad, but definitely NOT A KEEPER!