There is NO OTHER seasoning product I know of that does what Amazing Taste accomplishes. Not only are meats, poultry and seafood perfectly seasoned, but the tenderizing effect makes it possible to use cheaper cuts of meat and still get a quality meal on the table.

But wait, there’s MORE! Really. This stuff is lower in sodium than the ‘other guys’ and also contains absolutely NO MSG. On top of that, there’s no guess work about nutrition facts or ingredients here. While all the nutrition facts are available on-site, you don’t have to go there to find them, they’re on the back of each and every packet of Amazing Taste. Did I mention these packets sell for a mere 99 cents each and that each packet seasons from 2 to 4 pounds of protein? Does it get any better than that?

The Amazing Taste Seasoning Packets come in nine fabulous flavors:

Beef Seasoning
Burger Seasoning
Chili Seasoning
Fajita Seasoning
Malibu Seasoning
Pork Seasoning
Poultry Seasoning
Seafood Seasoning
Steak House Seasoning

Dr. Ghazi Taki and Adam Taki are the father-son team that developed and founded Amazing Taste. I spoke with Adam Taki the other day and I was able to tell him how much I love this product. Not only am I sure of what we’re eating, but I’m also able to stretch the food budget in a truly delicious way. There’s no hidden fluff in these packets, just real ingredients without extra salt or MSG and it’s a product I fully trust.

Where do you get Amazing Taste? Check out the store locator at the Amazing Taste website, and while you’re there, have a look at the recipes, read about the company and how it all started, and even order a packet or two (or all 9 flavors!) to try out for yourself. You can even find a link to my original post about Amazing Taste at Cooking with Anne.

I’m looking forward to any and everything the Amazing Taste label can dish up!

1. Dawn Hall - Notice how this isn’t a book, but rather a category Dawn’s signature formula is 7 ingredients and 30 minutes. Each and every one of her books is one you’ll want to have in your collection. Super-Simple 30-Minute Menus is just one of her books that tackles the time issue.

2. Rachael Ray – Likewise, Rachael focuses on getting dinner done in 30 minutes or less. All of her books are worth a look, but her 30-Minute Meals book continues to be a favorite.

3. Diabetic Meals in 30 Minutes or Less by Robyn Webb – People can get bogged down quickly when trying to ome up with meals for special health issues. This book gives you two for one!

4. The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray – Yes, you CAN have your vegan cake and eat it, too – in under 30 minutes!

5. The South Beach Diet Quick & Easy Cookook by Arthur Agatston- Yep, even South Beachers can get their meals done in under half an hour.

6. The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table by Jeanne Besser, Susan Puckett – I think that title is self-explanatory and one you don’t want to miss!

7. 30 Minute Asian Meals by Marie Wilson – Asian from a restaurant always seems so fast, but duplicating it at home can be anything but quick. This book is your rescuer!

8. Pillsbury 30-Minute Meals – Pillsbury is a name you can trust, from products to advice, and this book has 230 recipes in it – a sure hit!

9. Bon Appetit 30-Minute Main Courses – From the editors of the all-things-delicious food magazine, this is a book with main courses that are a little more special than your everyday fare.

10. Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen by Mary Ann Esposito – Quik Italian? Yes! This book, from one of the most influential Italian cooks ever, is one you need to have on-hand.

The criteria? I wanted a recipe that was a “set it and forget it” one-pot meal, and it absolutely had to include gravy or sauce! Hmmm…I remembered seeing a “Meal of the Day” a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the “chicken” category link, and after a minute of searching, there it was… on page 4…Ashley’s Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don’t know about ya’ll, but that’s my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you’re looking for spur-of-the-moment inspiration for dinner this week, give Ashley’s Crockpot Chicken* a try…it’s fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

This recipe was also in the pile a few weeks ago during my now-infamous marathon cooking session. However, unlike his reaction to Spinach Soup, when hubby saw this recipe he immediately aproved because his mother also made a similar recipe. This one he was excited about!

So I made this recipe using Susan’s easy-to-follow directions, and pretty soon I had a lovely pan of comfort-food heaven in the oven. Hubby paced back and forth, tasting spoon in his hand, until the Goulash came out of the oven. Finally it was done and even though it was still bubbling hot, in went his spoon. The verdict? Well, other than the fact that he should have waited for it to cool a bit, he declared that it was a good as his mother’s and we could have it again anytime!

Thanks for the delicious trip down memory lane Susan!

Chorizo is a spicy sausage typically found in Hispanic cuisine and can be purchased either cooked – where the consistency is close to pepperoni – or uncooked, like any other sausage. I used uncooked for this one, but I really prefer the cooked sticks of chorizo. Go with what you like. There really is no need for extra spices or herbs, but again, you can season this to your liking.

Chorizo Eggs
Serves 3-4

8 eggs – beaten
1/2 pound ground chorizo
1/4 cup sliced green onion (aka scallions or spring onions)
1 cup shredded cheddar cheese

Heat a large non-stick skillet over medium heat and brown chorizo. Drain if needed and add eggs, cheese and onion. Stir until eggs are cooked but not dry. Serve with warmed flour tortillas, sour cream and salsa.

However, there are those who actually like, and plan for, Thanksgiving Day leftovers, and I admit to being one of them. These two recipes are my favorites when it comes to using up extra turkey and fixings from the big day – and both are quick to fix, which is even better after a day or two of constant cooking.

Turkey Corn Chowder
Serves: 8

4 slices bacon – diced
1/2 cup celery – small dice
1/2cup onion – small dice
8 cups stock – turkey or chicken
1 clove garlic
2 cups peeled and diced potato – cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

Saute bacon, celery, onion & garlic until translucent.
Add stock and potatoes – bring to a boil and reduce to a simmer until potatoes are tender.
Add corn, turkey, and seasonings. Simmer 20 min.
Add roux in a thin stream-whisking constantly.
Cook until thickened, remove bay leaf and serve.

Quick Turkey Tetrazzini

This is on the cheating side of things – using a bottled Alfredo sauce in lieu of cream and cheese to streamilne preparation.

Serves: 4

4 cups cubed, cooked turkey
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Heat oven to 350 degrees F and grease a 2-quart baking dish.
Set 2 quarts of water to boil.
When water boils, add linguine.
While pasta is cooking, saute mushrooms in olive oil until soft. Add garlic and cook for 2 minutes longer.
Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up any browned bits and then add Alfredo sauce. Remove from heat.
Drain pasta and toss with turkey and prepared sauce. Pour into the prepared baking dish and sprinkle with Parmesan.
Bake uncovered for 25-30 minutes or until top is golden.

The great thing about Chicken Spaghettini with Fried Capers, other than the terrific taste, is that I didn’t even have to go to the store to make it (yes…I keep capers on-hand at all times!). I followed Billie-Jean’s (beejay72) easy directions, and in no time I had an incredibly delicious pot of chicken spaghettini! Since this dish reminded me so much of the flavors in chicken picatta, I added a splash of white wine and chicken broth….perfection! Fresh clean flavors are what make this dish a winner!

Try this recipe soon…your family will love it!

If you happen to live in a home where casseroles are welcomed, count yourself lucky! Not only are the more often than not budget-friendly, they’re also quick to put together and the best part is there’s only one pan to clean.  Here are four with five or less- ingredients, that is. Super-fast and tasty, too – they’ll become an instant part of  your repertoire for those nights when anything else is too much work. Each bakes for 30 minutes and they feed a family. Add a green salad or vegetable and bread, if desired.

1) The Reubenesque Casserole: Not really a reuben since the bread is missing, it’s still as satisfying, and cooks quickly and feeds 6-8. Layer in a 9×13 baking dish, 6 cups mashed potatoes, 2 pounds rinsed and well-drained sauerkraut, 1 1/2  pounds corned beef – chopped, 1 cup Thousand-Island dressing and 2 cups shredded Swiss cheese. Bake, covered, for 30 minutes in a 350 degree F oven.

2. Pierogi Lasagna: Serves 6 – Layer in a 9×13 baking dish: 32 potato and cheese-filled pierogies, 2 cups marinara, 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Bake, covered, for 30 minutes in a 350 degree F oven.

3. Chicken Spaghetti: Serves 6 – Layer in a 9×13 baking dish: 1/2 pound cooked pasta, 4 cups cubed cooked chicken, 2 cups marinara sauce, 2 cups shredded cheddar cheese. Bake, covered, in a 350 degree F oven for 30 minutes.

4. Bean and Ham BBQ: Serves 6: Layer in a 9×13 baking dish: 4 cups cooked pinto beans, 3 cups cooked and cubed ham, 1 cups barbecue sauce, 2 cups shredded Monterey Jack cheese. Bake, covered,  for 30 minutes in a 350 degree F oven.

• Ham, Broccoli and Cheddar Cheese
• Chicken or Turkey, Mushrooms, Green Beans and Swiss or Co-Jack Cheese
• Ground Beef, Onions, Tomatoes and Cheddar Cheese
• Crab, Mushrooms and Swiss Cheese
• Bacon, Spinach and Swiss Cheese
• Zucchini, Onion, Tomatoes and Swiss Cheese (meatless so use 1-2 cups veggies)
• Ground Beef or Chorizo, Diced Tomatoes w/Green Chilies and Monterrey Jack or Pepper Jack Cheese
• Shrimp, Mushrooms and Edam Cheese
• Bacon or Sausage, Frozen Shredded Hash Browns (thawed), Onions and Cheddar Cheese
• Mild Italian Sausage, Green Peppers, Onions, and Monterray Jack or Cheddar Cheese

The Basic Recipe

1. Preheat oven to 375 degrees. Place pie crust in pie pan; arrange meat, vegetables and shredded cheese in crust and set aside.
2. In a medium bowl, combine eggs, flour, milk, salt, pepper and nutmeg and beat well with a wire whisk or mixer until smooth. Pour over meat mixture in pie crust and sprinkle with Parmesan cheese.
3. Bake at 375 degrees for 40-45 minutes or until quiche is slightly puffed on top and golden brown. Let stand for 5 minutes. Slice to serve.

Note: Quiche freezes well. To freeze, cut into individual slices and place in hard-sided freezer containers. Freeze until firm, and then store up to 3 months. To thaw, heat in the microwave on high for 1-2 minutes.

Hello! My name is Penny Hawkins. I am one of the “Ambassadors” here at Half Hour Meals, and I’m so happy you’re here! Half Hour Meals is your cooking community, a “judgement-free zone” where you can learn, share and explore ways to cook smarter, not harder. Everything you need is right here: hints and tips, recipes, how-to’s, and people just like you to talk to and exchange ideas with. Together, we can put a home-cooked meal on the table and survive to tell the tale! We enourage you to look at Half Hour Meals as the place where you can go to look at the whole “What’s For Dinner?” dilemma in a whole new way. Regardless of your skill level, Half Hour Meals has something for you!

I look forward to sharing with you and learning from each of you. Remember that if you have questions or need help, you can always contact me or one of the other HHM Ambassadors: Anne, Theresa, or Trish. Are you ready? Let’s get cooking!