Quick Bites from Taste of Gourmet

Want supper fast and scrumptious? Try these ideas

 

April 10, 2014

Stuffed Eggs (or Deviled Eggs as we say in the South) are a must for any big family meal at our house...and especially at Easter!  Try this twist...we love it!

Jezebel'd Eggs
10 hard boiled eggs, shelled
1/4 cup mayonnaise
3 Tablespoons Jezebel Sauce
1/4 teaspoon salt
Cut eggs in half lengthwise.  Remove yolks carefull and mash in a bowl with remaining ingredients.  Fill egg white halves and refrigerate until 1/2 hour before serving.  Sprinkle with paprika and enjoy!

Pour the rest of your jar of Jezebel Sauce into a pretty bowl to drizzle on sliced ham at the table!  Cranberry Chutney is also wonderful and colorful to serve with ham!

March 28, 2014

This is one of Jennifer's favorites...so quick and loads of flavor!  Just keep a jar of our Cranberry Chutney and a jar of our Chipotle Sauce in your fridge at ALL times....and you are ready to cook chicken or pork chops (and so much more!)!

Chipotle Grilled Pork Chops

1/4 cup Cranberry Chutney
2 Tablespoons Chipotle Sauce
Pork chops (trim carefully to remove fat)

Mix the Chutney and Chipotle into a paste.  Rub the mixture on your pork chops and set aside until ready to cook. 

In a lightly oiled hot skillet, sear meat on both sides then baste with the sauce mixture.  Put the top on the skillet and continue cooking until meat is done.  Remove meat and keep warm. 

Pour off any fat from the pan, add 2 Tablespoons of water and deglaze the pan over heat, scraping and stirring.  Add the remaining sauce mixture, stir and serve over the porkchops as a sauce.  So good!

March 10, 2014

One of my favorite suppers is a fast pasta meal using our Creamy Delta Bisque as the pasta sauce!   Tonight.....it's Shrimp Pasta.  It only takes 20 minutes to make the Creamy Delta Bisque using 5 cups of milk, one of the two mixes in the box and a stick of butter to finish it off!  After the Bisque is thick and creamy, add your pound of peeled shrimp (or canned) and stir it all together.  Couldn't be easier or more delicious! 

If you like fresh spinach....it's a beautiful addition to the Shrimp Pasta!  Just throw in a big handful of spinach when you are mixing the pasta and the sauce! YUM!  I'm getting hungry now!   The box of Creamy Delta Bisque for $9.95 contains two mixes so it's great value!   For supper...add a loaf of Tomato Basil Bread Bread (2 mixes in that box too) a salad topped with Vidalia Dressing and a hot Grand Old Chess Pie right out of the oven.  Put it all together in 20 to 30 minutes and feed a crowd! 

February 17, 2014

Celebrate Mardi Gras with great food .....like they do in New Orleans.....and make it easy on yourself to have a party!  What's the menu?
Sweet Jezebel Dip with crackers (just mix 8 oz soft cream cheese with 3 Tablespoons of Jezebel Sauce and mix in some toasted almonds! 
Peach Pecan Pepper Preserves...just poured over cream cheese! 
Small bowl of Creole File' Gumbo to start.....add some crawfish and shrimp!  Yum!

For the main dish: Make our New Orleans Beef in the crock pot and serve it over rice.  In Louisiana they call it Grillades....and serve it over cheese grits!  Marinated fresh asparagus and some fresh fruit on the side makes a great plate!

Then DESSERT.....Southern Praline Pie with pecans added...topped with ice cream and drizzled with a little RazzMaTazz for color and a splash of jazzy flavor!
Entertaining is so simple with Taste of Gourmet. 

November 20, 2013
Pumpkin has to be on the menu for Thanksgiving dinner...right?  This year....I'm making my All-American Apple Cake mix with a can of pumpkin (instead of apples) and baking it in a 9x13 inch pan. 

You just follow the normal directions but use a can of pumpkin, the oil and eggs and stir it up with a spoon...so simple.   I'm going to "ice" my cake with one package of the Toffee Crunch Cheese Cake Ball and refrigerate it for a couple of days before cutting it into squares for Thanksgiving Day. 

I like to have several desserts for family dinners so everyone has a choice. (Of course I choose a slice of ALL of them!)   Sage and I will also be making Mississippi Mud Cake and our Southern Praline Pie with chopped pecans in it to keep on the sideboard all day long for snacking.  And we can do all of our baking on Tuesday before Thanksgiving and KNOW that every dessert will be fresh and delicious on Thursday!

November 13, 2013

Thanksgiving is JUST around the corner.  And I always have Pumpkin Bread (made with All-American Apple Cake Mix) in the freezer during Thanksgiving and Christmas!  So it's time to get baking! (My son, Kevin, really loves it but won't be coming home....so I'll ship him baked Pumpkin Bread AND I'll send my Izabela a mix to make some more for her daddy.)

 I used to do it the old fashioned scratch way....a teaspoon of this, that and the other...jars all over the counter!  NOW all I do is pour the bag of All-American Apple Cake mix in a bowl, add 3 eggs, 1 cup of oil and a 16 oz can of pumpkin!  All the spices are in my mix....2 minutes to mix up with a spoon and I can pour the batter into my loaf pans.

Fill the loaf pans about 3/4 full and bake at 350 degrees.  You can bake several loaves of Pumpkin Bread...just depends on the size of your pans!  I love to bake the small size for friends and to keep in the freezer....they thaw quickly and taste so fresh and moist when company drops in or we want a snack in front of the fire on cold nights!! 

September 17, 2013

Apple Cake is one of the favorite desserts of the Fall Season!  Why?  Apples are being harvested....they are fresh in the stores and farmer's markets!  Apples ready to eat fresh or chop up into our All-American Apple Cake mix and place into your own oven!  Of course the cinnamon and cloves and smells of the baking cake just shout - "Harvest Season.....Thanksgiving....delicioius food...come and get it hot from the kitchen!!"   All you do is add chopped apples, eggs and oil!  Speed Scratch at its very best!

 

July 26, 2013
Crock Pot Meals.....Beat the Heat!
It's HOT...but you want a satisfying hot meal at the end of a busy day!  Right?  Taste of Gourmet's mixes solve that problem! 
Tuscan Bean and Pasta Soup          New Orleans Beef
Positively Smashing Potato Soup     Southwest Soup
Black Bean Chili                               White Chili
Colonial Corn Chowder                  Creole File' Gumbo
Creamy Delta Bisque.......All of them delicious and so simple to prepare....Crock Pots do beat the Heat!

July 23, 2013

Summertime and YOU want your living to be EASY....I sure do! Nothing is as wonderful as having a delicious soup mix, sitting in the cupboard, ready to make in less than 30 minutes, so your family can have a hot meal and YOU aren't slaving in the kitchen! Taste of Gourmet makes Summertime living EASY!

White Chili is perfect....use 1 lb. of dry white beans (to keep the salt out of your diet) or cans of beans...a couple of chicken thighs and enjoy a great meal! The box has TWO mixes in it for $9.95 and ONE mix makes a big pot of Chili! Freeze the "leftovers" and enjoy another meal later in the week or month!

Add a simple salad and HURRAY! Meals in minutes and no effort! Last night I sliced a pear over some fresh spinach, a little red onion, some walnut pieces and blue cheese with Vidalia Dressing of course. So good and fresh and light!

May 28, 2013
Our Creamy Delta Bisque makes an incredibly good pasta sauce!  I keep containers of my Bisque in the freezer so that when I need a quick meal (and that is OFTEN these days).....I can put on some pasta to cook while I thaw the Bisque and add a can of shrimp (or crab meat or some diced ham and fresh green pepper!) Then toss the pasta with the Bisque and a delicious meal is on the table in 30 minutes!  Add a salad and healthy eating could not be more delicious (or easier!)

One box of Creamy Delta Bisque has TWO bags of the mix inside!  Lots of meals for just $9.95.  I divide my cooked plain Bisque into 1 1/2 cup containers and it's plenty for the two of us to enjoy a quick, scrumptious meal!

April 10, 2013
Here's the menu for a simple Wine and Cheese party that MIGHT take a total of 30 minutes to put together!
Chimmi Torta:  Spread 1 Tablespoon of Chimmi Sauce on an 8 oz block of cream cheese, stack another block on top and cover it with a Tbs. of Chimmi....I'm going to do THREE layers.  Refrigerate for several hours...garnish with grape tomatoes and serve with crackers!
Brie with Peach Pecan Pepper Preserves and Cranberry Chutney:  Put a nice slice of Brie on a serving plate, add a glass dish of each of the "preserves" and let people choose how to accent their cheese and cracker! 
Black Bean and Corn Salsa:  Everyone likes a spicy "dip".....Mix together 1 bag of Suddenly Salsa, 1 can (28 oz.) crushed  tomatoes and 1 can (14 oz) each of Black Beans and whold corn.  I'll make that today and let it refrigerate overnight.  Serve with Scoops!
Sweet Potato Mini Muffins:  Melt the butter, add the mix, egg and water, pour into sprayed muffin pans, top with the Crunchy Sugar topping and bake just before the party begins!   YUM and so easy!

April 8, 2013
These "Cheese Stuffed Peppers" make a delicious "side dish" for almost any meal...pretty but best of all scrumptious!  Buy a package of the multi-colored sweet peppers.  Split them lengthwise, wash and just remove the seeds.  I like to cut the stem in half so each one has a "handle" if possible.  Set aside to dry.

Make up ONE of the bags of Garlic Herb Dip as the French Boursin Spread using cream cheese and butter.  You'll use less than a teaspoon of the spread at MOST in each of the peppers halves.  Fill the pepper (level not heaping) and refrigerate until you are ready to cook and serve  Bake the peppers at 350 degrees for about 10 minutes ....then turn on the broiler for just a few minutes to lightly toast them.  Serve immediately - 2 or 3 to a plate...or fill a platter to be picked up as finger food. YUM!

April 4, 2013
Muffins are NOT just a breakfast food!  Muffins are a heathy snack food for any time!  Yesterday, when I got in from the office....a cup of tea and one of my Morning Muffins was the perfect pick-me-up I needed after a busy day!  I baked them on Sunday and they were moist and delicious on Wednesday afternoon.  

The Muffins are not too sweet....just a flavorful morsel of satisfaction!  Morning Muffins have dried cranberries and orange rind....so fresh tasting!  Sweet Potato Muffins are perfect at supper and a terrific after school snack for the kids!   Satisfying a "sweet tooth" without saturating the body with sugar!   Try both of our Muffin mixes!

March 12, 2013

This will make a luscious dish to serve for Easter Dinner  or for Brunch that morning for your company!  It reheats well, so you can make it a day or two ahead!  Hurray for time saved to enjoy the day!
Cranberry Apple Crunch
6 cooking apples chopped
1 cup of chopped pecans or walnuts
1 jar of Cranberry Chutney
3 Tablespoons of butter

Butter 9x13 baking dish.  Layer apples in dish and sprinkle with pecans.  Spread the Chutney over the apples, dot with butter and bake uncovered for about 20 minutes.  Serve warm
Note from Evelyn: I know it almost sounds like dessert....but it is a lovely fruit side dish with ham, turkey and roast pork!  Nothing to stop you putting a spoonful or two of "bonus" Crunch over a dish of ice cream though! 

February 20, 2013
My favorite is definitely......Garlic Herb Dip made as the French Boursin spread.....delicious as a cheese "dip/spread" and fabulous as a foundation for a great sandwich!   We served it today at The Crown spread on Wheatberry bread, topped with provolone cheese, deli sliced beef, a slice of bacon and fresh spinach!  Absolutely delicious.....and the best thing....you only need one teaspoon to spread on both slices of bread to get that full, rich flavor! 

To make the Boursin....Use one of the Garlic Herb Dip mixes, 16 oz. of cream cheese and 8 oz. of butter...mix thoroughly and keep refrigerated for up to a month!  Use as a sandwich spread, a bagel spread, packed into a ramekin and served with crackers, spooned on top of grilled salmon or tuna.....the uses are endless!

January 28, 2013
Super Bowl Sunday is a time for SNACKS!  We make entertaining a crowd or just your family.....deliciously simple!  Try these ideas:
Black Bean Chili mixed with cheese to "dip" with corn chips....
Make a pot of Creole File' Gumbo (in honor of New Orleans) for the crowd!
Hot Spinach and Artichoke Dip....
with Simply Spinach recipe on box....
Jezebel Sauce for "dipping" shrimp, chicken fingers, egg rolls, etc.....
Pour half a jar of Peach Pecan Pepper Preserves over cream cheese..
Warm "Queso" Dip made easily with Suddenly Salsa... recipe on box.
Sausage Balls: 1 lb. cooked sausage with bread mix baked in tiny muffins...
Glaze cooked meatballs with Cranberry Chutney or PPPPreserves YUM!
Chipolte Cheese Ball - Mix16 oz cream cheese & 8 oz grated cheddar with 2 Tbs. Chipolte Sauce, form into "football" and cover with chopped pecans!
For dessert...Mississippi Mud Cake cut in small squares.... or Sweet Potato Muffins baked in tiny muffins tins!

January 23, 2013
Nothing is better than a creamy, hot Seafood Dip at a party!  Make it with just one of our Creamy Delta Bisque mixes (two mixes in the box) prepared with 5 cups of milk and a stick of butter.  Add shrimp, crab, diced fish fillets, etc. to the prepared Delta Bisque.  Then add a cup or two of grated Swiss or Cheddar cheese to melt and thicken the dip....it tastes even better prepared a day ahead.  Serve warm with crackers, scoops, melba toast or in pastry shells!   YUM!  Maybe you'd better make TWO batches! 

January 15, 2013
Wondering what to serve at your Super Bowl Party?
Suddenly Salsa....
add a can of drained black beans and whole corn and serve with corn chips
Jezebel Sauce spread on little rolls filled with sliced ham...yum!
Peach Pecan Pepper Preserves poured over a block of cream cheese with crackers!
Make a pot of Creole File'Gumbo to celebrate the game in New Orleans!
Sweet Potato Muffins made in tiny muffin tins.....great pick up dessert!
Garlic Herb Dip for fresh vegetables....some people love that "diet food!"

Simply Spinach Dip ....with artichokes and parmesan cheese...hot recipe on the box!  Yummy!

October 25, 2012
Our New Orleans Beef mix makes a HUGE pot of the most delicious beef imaginable and it is so economical!  The mix will flavor 5 pounds of beef perfectly (use the meat on sale..chuck roast, round steak, whatever is ON SALE) and be sure to use all 5 pounds....The extra (bonus) meals are worth it.  And worth the initial "investment" in the 5 pounds of beef.

Cut your beef in small cubes (1/2 to 1 inch size)
Put the beef in your crock pot.
Add 1 can of tomato sauce and 2 cups beef broth
Stir a little then cook on low for 8 hours! 
Serve the New Orleans Beef over rice (included in the mix) or pasta or grits for a great meal!  THEN.....divide the remaining beef (and there will be LOTS) into freezable containers to fit YOUR family's serving size! Label it and freeze until you need a fast delicious meal.  Thaw in  microwave and serve over pasta, etc.

October 15, 2012
Cranberry Chutney is NOT just for the Holidays....of course it is heavenly with turkey and dressing...but think of our Chutney as a natural simple FLAVOR for broiled chicken breast, baked pork chops, grilled pork tenderloin, a slice of ham, any time you want to ramp up the flavor of what you are serving.  Just a teaspoon of Chutney on top of the meat once it is on your plate......the sweet, vinegary, fruity Chutney just makes the meal SING!  Keep a jar of our Cranberry Chutney on hand in your refrigerator for "Flavor Emergencies!"    And of course you need it for Thanksgiving and for Christmas!

September 27, 2012
Southwest Soup was one of our FIRST and still one of our most popular soup mixes.....Just brown a pound of ground beef (or turkey.) Add chicken broth (I keep the Wyler's Granules in the cupboard), water and a 14 oz. can of tomato sauce....Simmer and enjoy supper in about 30 minutes. 
Turn our soup mix into Tortilla Soup by adding 4 corn tortillas (cut into pieces) and simmer 10 minutes more.  Add cheese to the top of the soup and enjoy every bite.

September 24, 2012
Sunday Lunch yesterday was baked ham....I always drizzle a little Jezebel Sauce on the ham when I serve my plate....and it was really good!  And then last night.....we had a ham sandwich on wheat bread spread with Jezebel Sauce..... SO GOOD!

Jezebel is a sweet, hot, horseradish mustard sauce with apricots, peaches and apples...it just adds so much flavor!  Not a lot of heat...just LOTS of flavor!  I can't imagine enjoying ham without Jezebel Sauce....Order yours now and be ready for snacks during Football season.  Little rolls filled with ham and Jezebel....YUM! 

September 18, 2012
In my kitchen...simmering in the crock pot is a delicious supper....our Tuscan Bean and Pasta Soup. This morning I put the mix in the pot with 1 lb. Italian sausage, a can of diced tomatoes, chicken broth and water.  It's been cooking on low all day....I'll add the pasta about 20 minutes before we sit down to eat.  Tonight I'm going to stir a big handful of fresh spinach into the pot just before I spoon it into our bowls!  I love the color and freshness of the spinach and I always sprinkle a little parmesan cheese on each bowl as I serve it.  Could it be any easier?  A loaf of Tomato Basil Beer Bread will be hot out of the oven......YUM!  A great way to end the day!

September 14, 2012
Peach Pecan Pepper Preserves are a FAVORITE!  Spread PPPP on bagels or toast in the morning.....glaze a cooked pork roast or grilled chicken breast.  Or make this super popular party food...the PPPP Cheese Ball!
Peach Pecan Pepper Preserves Cheese Ball
8 oz of grated cheddar cheese
16 oz. cream cheese
One third of a jar of PPPPreserves
Stir all together (I use my mixer) and refrigerate.
Form into a ball or place in a serving dish and enjoy with crackers.
To make it fancy....just drizzle a little more PPPP over the top!  YUM!

September 12, 2012
Chipotle Pecan Cheese Ball

16 oz. cream cheese
8 oz. Cheddar cheese, grated
2 tablespoons of Chipotle Sauce
1 teaspoon of green onion finely chopped
1/2 cup chopped pecans
Mix the ingredients thoroughly, form into a ball and refrigerate. To serve, roll in more chopped pecans if desired.

It is delicious without pecans (for allergies) and holds for two weeks refrigerated.

August 24, 2012
Football Food is NOT just for partying during the game or tailgating before the game!  Football Food is important for the players when they get home AFTER the game!  And for parents (and grandparents) who only snacked at the game and get home at 10:00 - still hungry!

In my refrigerator last night was a big pot of Black Bean Chili - TOUCHDOWN!  All I had to do was scoop the chili into a bowl - throw it in the microwave for 2 minutes and Tony and I were enjoying a bite of REAL FOOD to finish off the night of peewee and junior high football games!  We loved every minute of being there....but popcorn and hot dogs don't really satisfy!  Chili does!

Make Chili Nachos for YOUR football player....sprinkle some cheese on top- or jalapenos - for after practice or after a game!  Make the Chili with well drained ground beef or ground turkey...it's healthy and delicious

August 20, 2012
10 Southern Praline Pies have just come out of the oven this morning!  Our church group cooks for the Rotary Club every 6 weeks and TODAY.....the gentlemen are going to enjoy our Praline Pies for lunch!   Cooking for a CROWD is easy with Taste of Gourmet!

It took me just 30 minutes to get them all ready to go in the oven....I baked them in two batches so the heat in the oven stayed even! All you do is melt the butter or margarine, stir in 2 eggs and the mix and pour it into a pie crust.  I stir up two at a time! Evelyn's TIP:  Pinch the upper edges of the "store bought" pie crusts so they look like home-made!  I just pinch up a ridge between 2 fingers and the crust looks yummy and doesn't shatter when you slice the pie!

August 15, 2012
RazzMaTazz Sauce combines, blueberries, raspberries and cranberries with a kick of chipotle pepper...Yum!
Use Razz as a: 
Dipping Sauce for chicken strips.. 
Drizzling Sauce for grilled or broiled fish or pork chops... 
Topping for cream cheese to eat with crackers...
Dessert Sauce on cheese cake....
Glaze for Delta Fudge Pie topped with vanilla ice cream!  Yummy!

July 2, 2012 - perfect for the Fourth of July!
Black Bean Salsa   Makes about 6 cups

1 package Suddenly Salsa
1 can diced tomatoes (14 oz)
1 can crushed tomatoes (14 oz)
1 can black beans (14 oz)
1 can whole corn (14 oz)

  • Mix everything together, stirring gently.
  • Refrigerate until ready to serve with corn chips.
  • Salsa will keep refrigerated for a week.

May 24, 2012
Prepare our Southwest Soup using diced chicken thigh (or breast)  instead of ground beef.  Use about 2 to 3 pounds of chicken because the flavor holds well and gives you lots of servings.  

Pile chopped lettuce on a plate, spoon prepared, warm Southwest Soup over the lettuce, as you would a Taco Salad.  Sprinkle with cheese and top with sour cream and crumbled corn chips.  Great flavor....healthy....cool and delicious.  Try the same "taco salad" concept using our Black Bean Chili too!    Enjoy your "taco salads"  then FREEZE the leftovers (or bonus soup or chili) and bring it out in several weeks for another round of hot soup or "taco salad." 

May 16, 2012
Crock Pots are great ways to cook delicious meals without the cook fussing around AND it doesn't heat up the house during the hot Summer months that are coming SOON!

East Indian Beef Curry is a delicious meal and so easy!
1 box of our East Indian Curry
3 lbs. cubed or diced beef
1 can diced tomatoes (15 oz. can)
1 can of water or beef broth (I like Wyler's granules)
Put beef in crock pot. 
Sprinkle mix over the beef
Drizzle tomatoes and broth over the beef.
Stir gently to distribute spices over the top.
Cook on low for 6 to 8 hours.
Rice comes IN your box of Curry and the Curry itself is soft and flavorful...NOT hot and spicy.  I love to serve a teaspoon of our Cranberry Chutney on the plate to enjoy with the Curry. 

March 28, 2012
Black Bean Chili is one of the most satisfying delicious meals you can make with our mixes!  It takes 30 minutes from start to sitting down to eat!  And the flavor is perfect!  Not too spicy...filled with nutrition and NO artificial ingredients! 

You add a can of tomato sauce (or diced tomatoes), water and ground beef or turkey!  The black beans are pre-cooked and dehydrated, the spices and bell pepper are in your mix already!  We call it Speed-Scratch!  I grated a little cheddar cheese on our serving last night and TONIGHT....I have "bonus" Chili and I'm making a Mexican Salad!   A pile of lettuce on the plate, more grated cheese, fresh chopped tomatoes and my "bonus" Black Bean Chili warmed and poured over the plate!  Can't wait for supper! 

March 6, 2012
East Indian Chicken Curry is one of our favorites....especially when I want a "chunk" of meat in a great sauce! 
Simply place 6 chicken breasts (I like them with the bone in) on a baking dish.
Combine the Curry mix with 1-14oz can of diced tomatoes and 1 can of water.
Pour this over the chicken breasts, cover and bake at 350 degrees for about 45 minutes...until chicken is done.  Serve over rice (that's in the East Indian Curry box ) and enjoy a delicious meal with NO effort! Serve a  teaspoon of our Cranberry Chutney on the side!.....yum!

March 1, 2012
The Perfect Spring Dessert - Pineapple Chess Pie
Follow directions on the box of Grand Old Chess Pie..  Add 1 small can of well drained crushed pineapple to the mix.  Stir and pour into an unbaked pie crust.  Bake at 350 for about 50 min.  Let cool before cutting and enjoying every bite.  It's a customer's FAVORITE.

February 27, 2012
Peach Pepper Pops - Make individual stacks on a baking pan: 
Stack 1 wheat thin, thin slice Pepper Jack cheese,a tiny dollop of Peach Pecan Pepper Preserves and heat just to melt the flavors together!  YUM!  A customer shared this - Paul's favorite "At Home Appetizer."  Make just what you need for "portion control."  And enjoy every bite!

February 13, 2012
Taco Soup....made with our Southwest Soup!  And so easy to do!
Brown 1 pound of ground beef or turkey in a large saucepan
Add the Southwest Soup mix to your pan.
Add 4 cups of chicken broth (I use Wyler's granules)
         1 can (15 oz) of tomato sauce
         2 cups of water
         1 can of kidney beans or black beans, drained and rinsed
Cover and cook slowly for about 30 minutes.
Serve topped with grated cheddar cheese, a dollopof sour cream and crushed tortilla chips.
So warming and so delicious!  
Southwest Soup was a Top Seller in 2012 and a huge favorite with customers who emailed me THEIR favorites! 

January 30, 2012
When I asked for your FAVORITE product last week......Laura wrote, "Peach Pecan Pepper Preserves.  I serve it over a wheel of brie (with the top rind removed) and warmed in the microwave.  Instant yummy appetizer!  Love the sweet, hot taste!" 

And so do I....plus I've used the RazzMaTazz and Cranberry Chutney the same way!  Thanks Laura...so simple and so delicious!  Great for a Super Bowl party or just getting the gang together to play cards! 

January 26, 2012
Recipe from a customer:  "At my house, we must have Mama's Meatloaf at least once per week...per my son.  It also must be made with ground turkey.  No complaints from this Mama."   Ground Turkey is a healthy, nutritious and delicious product that you can use with many of our soups and main dishes!  
Take a hint from Wendy's son....eat well and eat healthy!  Thanks!

January 24, 2012
Recipe from a customer:  I tried Mama's Meat Loaf last night for supper...it was delicious. I used 1/2 pound of chorizo sausage with 1 3/4 pounds of ground round. I used catsup for my "moisture". I was very happy with the results, and so was my husband. I have NEVER been unhappy with anything I have gotten from y'all product wise, and I especially love dealing with you all personally. Keep up the good work. I will be ordering more Mama's Meatloaf Mix soon.

January 19, 2011
Sausage Balls (or Bites)
Stir 1 pound of cooked ground sausage (broken into small pieces) into one of our Taste of Gouremt quick bread mixes!  Use Bayou Beer Bread or Tomato Basil or Roasted Onion Garlic Bread.  Empty one of the mixes into a bowl, add the cooked sausage and one room temperature beer or Sprite.  Stir it up and spoon into small muffin pans!  Bake at 350 for about 12 minutes and enjoy a great snack for a movie, for breakfast, or for a football party!  YUM.....Sausage Balls and Southwest Soup for supper?  Sounds good to me! 

January 17, 2011
Southwest Soup is a favorite at my house!
It's Quick and Delicious cooked just like the recipe on the back of the box - i
n just 10 minutes, my soup was simmering on the stove!  I just browned a pound of ground beef, added a 13 oz can of crushed tomatoes, broth, water and the Southwest Soup mix of course!  I like for the soup to simmer for about 20 to 30 minutes....so just perfect timing for putting a loaf of Bayou Beer Bread in the oven! 

Soup and bread were cooking...the grandchildren and I went back to our on-going game of Monopoly and supper was scrumptious!  Good food doesn't get any easier!  Just be sure to keep my mixes in your pantry!  Ready for great meals QUICKLY!

January 11, 2011
Chipotle Pork Chops
4 pork chops (or chicken breasts)
1/4 cup
Cranberry Chutney
2 Tbsp. Chipotle Sauce

Mix Chutney and Chipotle and rub on meat. Place meat in lightly oiled, hot skillet to sear meat on both sides.  Baste with sauce mixture, put top on skillet and continue cooking until done.  Pour off any fat from skillet, add 2 Tbsp water and deglaze pan.  Add rest of sauce, stir and serve pan juices as sauce for the meat!   YUM!  (Use a little less Chipotle if you don't like "heat!")

December 28, 2011
Meatballs are a favorite "Football Watching" snack! Try this yummy idea for the "sauce!"

Great Grilling Meatballs
1 lb. meatballs, frozen prepared
1 Tbsp. olive oil
1/4 cup
Great Grilling Marinade
1/4 cup water
Juice of two lemons
Brown meatballs in oil over medium heat.  Add marinade and cook stirring and shaking skillet for about 2 minutes.  Add water to skillet and stir and shake until well mixed.  Squeeze lemons over meatballs and serve!  Delicious over rice as a main dish too!

November 18, 2011
Our Brunch Bread is like a giant cinnamon roll....coming hot out of your own oven!  Sugary and gooey and so delicious for breakfast or a special brunch during the Holidays or when you just want something comforting with a great cup of coffee!  And it's easy to make!

I always use the Version 2 on the box.....just mix up the bread packet with a Sprite...put half the dough into a well-sprayed round cake pan...top with the brown sugar packet...then the rest of the dough topped with the rest of the brown sugar.  Bake and then "ice" with the white sugar packet as directed!
Brunch Bread is so simple but so incredibly good...hot out of the oven or toasted with butter under the broiler! 

October 10, 2011
If you've baked our Tomato Basil Beer Bread...you already know how delicious it is!  (Great reason to order more!)  When we pass the bread board at The Crown it's a huge favorite ..some of the young people call it "pizza bread!"  The warm bread really DOES smell like hot pizza!

We rarely eat an entire loaf at home...when it's first baked!  But we all LOVE the "bonus" Tomato Basil bread topped with cheese and broiled till the cheese is bubbly!  I always bake the bread in a round cake pan...sliced in wedges to serve.  Take a wedge and slice in across to make two thinner wedges...top with cheese and broil....use Cheddar, Mozarella, Monterey Jack, Pepper Jack, Swiss...whatever you like best!  SOOOOOO good!  And never any "leftovers!"  You know there are TWO bread mixes in each box....TWO for just $9.95!  And all you do is stir in a warm can of beer or Sprite!  Could it be any easier?

August 25, 2011
Texas Shrimp
1stick of butter
1 to 2 lbs. fresh peeled shrimp
2 Tablespoons Taste of Gourmet's Chipotle Sauce

Melt butter in a skillet.  Add 1 Tbsp. of Chipotle Sauce and stir.  Add shrimp and cook while stirring and shaking pan until shrimp are pink and done (2 to 3 minutes at most)
Add the second Tbsp. of Chipotle, stir well and serve immediately over freshly cooked pasta!
You can add 3 or 4 chopped green onions for color if you choose....but the flavor is fabulous just like this!
If you want to use chicken instead of shrimp....cut 2 or more boneless chicken breasts in bite size pieces and cook them the same way.  Yummy!

August 23, 2011

RazzMaTazz makes a spectacular and simple snack food for tailgating parties! 
Make a layered dip with cream cheese spread with RazzMaTazz - a combo of raspberries, cranberries and blue berries with a little kick of chipotle in this sweet hot condiment...delicious on grilled fish or as a dipping sauce for fried chicken tenders!

I like to cut an 8 oz block of cream cheese into two "slices"...with a sharp knife cutting very cold cream cheese into two rectangles. Spread a tablespoon of RazzMaTazz on top of each slice and serve at once... or refrigerate until you are ready to eat!

Want it fancier?  Line a small bowl or square plastic container with plastic wrap!
Press one 8 oz block of cream cheese into the bottom.   Spread RazzMaTazz over that layer...then continue pressing blocks of cream cheese and spreading with RazzMaTazz into as many "layers" as you want!  Couldn't be easier and it will hold in the fridge for a week!  When ready to serve... turn the bowl onto your serving platter and top the "torta" with more RazzMaTazz and enjoy every bite!
  

August 16, 2011
Sandwich Spreads with FLAVOR:
There's nothing better than a ham sandwich....but give it a new twist with a "flavored spread.":
Mix a little Chipolte Sauce into mayonnaise for a kickof heat!
Stir a little Chimmi Sauce into mayonnaise for a "touch of garlic".
Jezebel Sauce and butter spread on bread makes the BEST ham sandwich!
Prepare Deliciously Dill Dip and use as a sauce on sandwiches..ham, roast beef, fish, even roasted vegetables.
Garlic Herb Dip made with sour cream and mayonnaise is a yummy spread for all sorts of sandwiches.

August 4, 2011
One of our California customers ordered FOUR Peach Pecan Pepper Preserves this morning!  She shared this Quick Bite when I asked how she used the PPPP!

"Grill or broil a Boneless Skinless Chicken Breast.  I always serve the chicken on a bed of wild rice and top the breast with a spoon-full of your Peach Pecan Pepper Preserves.  It melts down over the meat and the flavor is fabulous!"  Could that be any easier? 
Use a spoon-ful of Cranberry Chutney or RazzMaTazz or Jezebel Sauce the same way!  So good! 

July 26, 2011
Southwest Salad
Make Black Bean Chili - Takes only 30 minutes on the stove - Use ground beef OR ground turkey!
Keep in the refrigerator and then microwave a serving to top a simple lettuce and tomato salad!
It's a Quick "Southwest Salad" that is low calorie - low effort - low heat in your kitchen!  And BIG flavor

July 19, 2011
Great Grilling Chicken Salad is one of the favorite dishes we serve at The Crown....here's how you can enjoy it at home!

Cut boneless chicken breast or thighs into strips and put in a bowl.

Drizzle Great Grilling Marinade over the chicken and turn to coat...use VERY sparingly.  Just 2 Tablespoons will flavor 4 boneless chicken breasts.  Cook chicken after it marinates for at least 20 minutes or refrigerate the chicken to cook tomorrow!

Grill chicken or place chicken strips in non stick pan and cook on the stove until done - Shake the pan to "turn" the chicken - strips do cook quickly!  Use immediately or refrigerate for a couple of days.

Pile your salad bowls with Romaine (or your choice of greens).  Top with chopped tomato, sliced red onion, crumbled Feta or Parmesan Cheese (sliced olives too if you choose) and the cooked chicken....we cut the chicken into bite size pieces in The Crown and serve it of course, with our Vidalia Onion Salad Dressing!

June 7, 2011
Use our Vidalia Onion Dressing:
         drizzled over sliced tomatoes (add fresh basil too!)
         with fresh spinach, mandarin oranges and almonds
         mixed with chopped cooked chicken, grapes and almonds
         mixed with a little orange juice over fresh fruit salad (orange juice keeps   apples fresh)
         mixed with cool whip as a topping for fruit salads
         mix 2 Tbsp. Vidalia with 1/2 teaspoon Chipotle Sauce - deliciously different dressing
         mix 2 Tbsp. Vidalia with 1 Tbsp. Cranberry Chutney....try with blue cheese on the salad!
Keep Cool and Healthy this summer with delicious fresh salads using Taste of Gourmet!

May 17,2011
We are hosting a reception tomorrow night at the B.B. King Museum here in Indianola!  I want to share one of the easiest and most scrumptious party dishes imaginable and I'm serving it tomorrow night! 

Chimmi Torta -
to serve about 20
2 blocks of cream cheese 8 oz. size
2 or 3 Tablespoons of Taste of Gourmet's Chimmi Sauce

Cut your very cold cream cheese in half - lengthwise.
Spread with 1 to 2 teaspoons of
Chimmi Sauce
Stack with another piece of cream cheese (like you are layering a cake)
Spread more Chimmi.  And continue stacking and spreading to make a Torta the size you need!
Cover with plastic wrap and refigerate until needed - over night is great!
Garnish with halved grape tomatoes if desired and serve with crackers! 
So Good....So Easy....and So Pretty!

April 26, 2011
Chimmi Tomatoes are a simple, healthy side dish or vegetable to serve anytime!  I love it with grilled fish or seared pork chops!   And tomatoes are coming into season now!  Farmers' Markets are opening all over!
Slice tomatoes into thick slices and place on baking sheet.
Spread the Chimmi Sauce over each slice...1/4th teaspoon is enough for two slices or more...
Sprinkle with Parmesan Cheese or cheese of your choice....(or no cheese - it's still delicious)
Broil or bake until tomatoes are hot and cheese is toasted!  YUM!

April 20, 2011
Fresh Fruit Salad with Vidalia Dressing is one of my favorite side dishes for special meals!
Cut up as much fresh fruit as you need for the number you are serving!  A little extra will hold for a day or so...
I use cantaloupe, apples, strawberries, red and green grapes, melon, peaches in season....whatever you love!
Cut your apples first into slices or bites and cover them with orange juice - this keeps them from turning brown and gives flavor to the salad.
Then add the rest of the fruit mixing it gently into the orange juice.
Drizzle a little (two tablespoons is enough for 4 to 6 people) of our Sweet Vidalia Salad Dressing over the fruit and gently turn the fruit again.  Taste your salad...you might want a little more. Cover and refrigerate until needed.  Enjoy!


April 19, 2011
Stuffed Eggs or Deviled Eggs...made with Jezebel Sauce!  Just boil your eggs as normal for stuffed eggs. Halve the eggs and put yolks into a bowl.  With a fork, break up the yolks, add just a touch of mayonnaise and 1 tablespoon of Jezebel Sauce (for 6 eggs.) Taste and add a little salt if necessary!  The sweet, fruity, horseradish mustard (made with peaches, apricots and apples) gives a lovely flavor to the eggs.  Sprinkle with paprika, refrigerate until needed and enjoy every bite of your Jezebel Eggs! 

April 14, 2011    Sassy Seasoned Roast Beef -  Just a tiny sprinkle of our Sassy Seasoning gives the BEST flavor to roast beef (and roasted chicken!)  Dry your piece of beef....sprinkle very lightly with Sassy Seasoning!  Place in a hot (450 degree oven) for 15 minutes to sear the beef..then turn down to 350 and roast until it is as "done" as you like your meat!  The Sassy does have some salt but the ground peppers we use give the deep flavor that is so delicious!  I use about 1/4 teaspoon for a 3 lb. beef roast!  You'll love our Sassy Seasoning!

April 7, 2011
Peanut Butter Fudge Pie - created for my great-nephew Jason
Stir up a Mississippi Delta Fudge Pie mix with 3 eggs and a stick of melted butter!  Just the simple normal directions. 
Mix 1 cup of peanut butter with 1/2 cup of Confectioners sugar...just stir it up with a fork.  Then pat the peanut butter mixture into an unbaked pie crust (deep dish would be best!)  Pour the Delta Fudge mixture on top and bake at 350 as directed on your box!  It's so good and so easy and so rich!  You can easily get 8 or 9 yummy slices from the pie and just a little whipped cream or ice cream on the side would just set that richness off perfectly!

March 29, 2011
Deliciously Dill Dip makes the PERFECT sauce for fish....especially grilled or baked Salmon!  Prepare the Dill Dip with sour cream and mayonnaise - It keeps well for 1 to 2 weeks in the refrigerator!   Serve a dollop of Dill Dip on top of your cooked fish when you put it on the plate!  So good!  Wonderful on grilled chicken too or as a spread on a hot grilled chicken sandwich (like we serve in The Crown!)  We love Smoked Salmon!  I top a square of toasted brown bread with the salmon then a little dollop of Dill Dip sets it off perfectly!

March 22, 2011
Chicken Quesadillas - One of my favorite quick meals!  Rub flour tortillas VERY LIGHTLY with Chipotle Sauce - Use your finger tips....it's strong stuff!  Sprinkle with your choice of cheese (Cheddar, Monterey Jack, Mexican cheese) and then thinly sliced cooked chicken.  I add a little more cheese on top of the chicken...Top with the second tortilla and "toast" on a griddle or skillet!  I serve the Quesadilla cut in slices with a side of slivered lettuce, chopped tomato and a generous dollop of my Suddenly Salsa or Tomatillo Salsa straight out of the jar!

March 15, 2011

Colonial Corn Chowder is one of my favorite soup mixes!  After I make the Chowder, we enjoy it that day (or the next) with buttered slices of Bayou Beer Bread and a simple salad!  THEN I put the rest of the Chowder in the freezer so I can make Colonial Corn Chicken for ANOTHER meal! 
Colonial Corn Chicken is simple to make too!  Butter a baking dish.  Place 4 to 6 chicken breasts (bone in or boneless) in the dish.  Sprinkle 1 cup of uncooked rice over the chicken then pour the cooked Corn Chowder (4 cups or so) over the rice and raw chicken.  Cover tightly and bake for about 40 minutes!  So good and so easy!  A delicious complete "Bonus Meal!" 

March 10, 2011