DAILY CUISINE BY TANYA

Tri-Color Penne Pasta with Basil Pesto & Chicken....

2013-08-25T13:51:00.004-05:00

I am the Queen of quick fix meals (as much as possible) but love for my guests to feel like I totally exhausted myself just for them ;) We all want to feel special and this is dish hits both marks!!! The flavors don't need a lot of help so the seasonings are minimal but the dish totally hit a home run, touchdown, field goal. Yes I had raving fans :) I can't wait for you to try this for your family!

Ingredients:

Family pack of chicken breast tenders
1 broccoli crown
2 Tbsp minced garlic
1 box Tri-Color Penne pasta
16 oz container of Baby Bella mushrooms
Garlic powder
Salt
Pepper
1 Tbsp coconut oil
Cooking spray
Basil Pesto
1 can fire roasted tomatoes
Mozzarella cheese
Parmesan cheese

Preparation:

Preheat oven to 375 degrees
Cook pasta in salted boiling water for about 6 minutes then drain, return to pan and toss in coconut oil. Let sit while preparing other items.
Clean chicken and season generously with garlic powder, salt and pepper. Set aside
Cut broccoli crown into florets, and place in large bowl. Add mushrooms and minced garlic toss and place on sprayed sheet pan, sprinkle with sea salt. Place in oven and roast for 15 minutes.
Once veg is removed from oven your chicken is ready to go in. Let cook until cooked through and has a crisp crust on the outside about 30 minutes turning once. (ovens differ, don't let your chicken get dry)
At the time that you turn your chicken add 1 cup of water to the pasta and cook for 6 minutes, then add can of fire roasted tomatoes, and pesto. Toss to coat pasta then let sit until chicken is done. Remove chicken from the oven, when cool enough to work with chop into bite sized chunks.
You are ready to serve!!!
To plate the dish; place desired serving amount of pasta mixture on plate, top with some Parmesan, add some of the vegetable mixture, then top with chopped chicken and mozzarella!
Finally dig in!!

This is so yummy, easy and really doesn't need anything else to accompany it; but I'm sure would go great with a side salad & some Italian bread. Either way I'd make extras!!! (I wish I had! lol)

I am so grateful that you took the time to stop in at Daily Cuisine By Tanya to see what's cooking. Be sure to come back soon!

Until Next Time....

XOXO ~ From Tanya With Love...

Tater Tot Breakfast Casserole....

2013-08-25T12:30:00.000-05:00

One of my besties tagged me in a yummy loaded chicken & potato dish that she thought I would love...
(Thank you JaMelle)
Well I saw it first thing in the morning which got me to thinking; OH! if I just switched some things around I could totally have an awesome loaded breakfast casserole!!! Guess what???

It was AMAZING!!! :)

Hope you all will try this one!

Enjoy!!!

Ingredients:

Jimmy Dean all natural regular pork sausage

1 bag of tater tots (or 6 servings/60 tots)

1 cup of casserole cheese

1/4 cup of mozzarella cheese

8 eggs

1/2 onion (chopped)

1 cup of bell pepper (chopped)

1/4 cup coconut milk

1 Tbsp coconut oil

Cooking spray

Thyme

Sage

Oregano

Garlic salt

Onion powder

Tony Chachere's

Directions:

Preheat your oven to 400
Cook tater tots in oven until crisp about 20 minutes on a lightly sprayed sheet pan, as soon as they are done sprinkle with Tony Chachere's seasoning. Set aside, and turn oven down to 350
Add sausage, onion, bell pepper, and all remaining spices to a heated cast iron or other heavy skillet and brown sausage until no longer pink, and veg is tender, not mushy (do not over cook it will go in the oven later) Set aside
In another bowl add eggs & coconut milk and beat thoroughly, scramble eggs in a skillet with the coconut oil until light & fluffy. Set aside

Assembly:

In an 8 x 8 lightly sprayed glass baking dish layer the tater tots along the bottom.
Top with mozzarella cheese
Then add the scrambled eggs.
Top that with the sausage/veg mixture
Next add the casserole cheese
Finish with chopped green onion/scallions
Pop in the 350 degree oven about 10 minutes or until cheese is completely melted.

Top with a dollop of sour cream (optional) & enjoy!

This is a really quick and easy but totally delicious weekend breakfast treat! My family loved it and I hope yours will too :)

As always, thank you for stopping by to check out this installment of Daily Cuisine By Tanya!

Until Next Time...

XOXO ~ From Tanya With Love...

Buffalo Cauliflower Bites

2013-08-13T20:56:00.000-05:00

Love Buffalo Wings but don't love the calories??? Well give these yummy bites a try!!! Tender baked cauliflower, covered in a sweet crisp coating that's been tossed in a hot buttery buffalo sauce will pair really well with crunchy celery and a cool ranch dressing. Healthier than the original but just as satisfying!

Ingredients:

1 cup of flour

1 1/4 cup of coconut milk

1 Tbsp of garlic

1 tsp of cajun seasoning

1 dash of sea salt

1 cup of Louisana wing sauce

1/2 stick of butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the coconut milk, flour, and garlic powder, cajun seasoning, and salt in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 30 minutes flipping at 15 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl and heat/melt in the microwave.

After baked toss the cauliflower in hot sauce mixture, return to baking sheet and return to oven to continue baking for an additional 5 minutes.

Serve with ranch dressing and celery sticks.

Enjoy!!!

I hope you like this healthier take on "Buffalo Wings" and appreciate you stopping by to check out today's installment of Daily Cuisine By Tanya... Please come again and be sure to comment or rate this dish when you give it a try.

Until Next Time.....

XOXO ~ From Tanya With Love...

Veal Chops Piccata w/Blue Cheese Polenta

2011-10-23T09:17:00.000-05:00

Ok folks we are learning together on this one, I have never cooked or eaten Veal... ummm or polenta either lol but that's just one of the things I love about cooking and food; there is always something new to experience! I am so glad that I tried this one, it turned out great!!! Now this is not a literal Piccata ….

pic·ca·ta

[pi-kah-tuh; It. peek-kah-tah]

Adjective Italian Cookery.

Cooked, served, or sauced with lemon and parsley: veal piccata.

However; since I used all of those ingredients I think this counts as a "Piccata" I did however add a few other ingredients to bring this dish full circle D.C.B.T style.

Ingredients:

(Veal)

4 Veal rib chops (bring to room temperature, when ready to cook)

2 Tablespoons oil

6 Tablespoons butter

2 Cups dry white wine (I used Marques DeCaceres it’s a Spanish white recommended to me by an actual wine sommelier)

1 teaspoon corn starch

1 Cup chicken stock

2 Garlic cloves (I used garlic paste)

2 Lemons juiced

4 Tablespoons capers (drained)

1 Cup flour

4 teaspoons salt (divided 2 for flour mix and 2 to directly season chops)

4 teaspoons pepper (divided 2 for flour mix and 2 to directly season chops)

2 Tablespoons fresh parsley (chopped)

(Polenta)

1 Box Gia Russa or other instant polenta (9.2oz)

4 Cups beef stock

½ cup water

2 Tablespoons butter

Pinch of salt

Parmesan cheese (fresh grated)

4oz container Blue cheese crumbles (I used Lucerne)

1 Tablespoon minced garlic

Preparation:

(Veal)

· Preheat oven to 500 degrees or 550 whichever is your highest setting.

· Season chops with salt and pepper

· In a shallow bowl combine remaining salt, pepper and flour. Stir to combine thoroughly.

· Quickly dredge the veal and shake to remove excess flour

· Heat oil in a large skillet over medium high heat until very hot but not smoking. Add 3 Tablespoons of butter, as soon as the butter is melted and starts to brown just a little lay the chops down in the pan and sear those 3 minutes before checking on the darkness of the down-facing side, then flip for additional 3 minutes.

· Remove from pan and set aside.

· Deglaze pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

· When the wine has reduced by half add the chicken stock, minced garlic, lemon juice and capers and cook for 5 minutes. Add cornstarch and whisk until the sauce has thickened slightly. (you may want to mix your cornstarch with a tablespoon of cold water first just so it’s blended). Add additional salt, butter, and the chopped parsley, cook additional 1 minute.

· Finishing cooking the veal rib chops in the oven. After the pan sear is complete transfer to your preheated oven uncovered. The timing will depend on your preference I like things done well so I cooked it 10 minutes flipping at 5 min.

· Let the chops rest a few moments before serving to retain all the juices and cover with the sauce when ready to serve.

(Polenta)

· Bring stock, water and salt to a boil

· Stir in polenta and cook until done (3 minutes)

· Remove from heat, add butter, garlic, parmesan and stir until blended.

· After polenta has cooled about 5 minutes add blue cheese crumbles (so it won’t melt completely into the mixture)

· Serve under or along side your veal chops.

· Enjoy!!!

Please don’t be intimidated by the length of these directions, this is a LOT easier than it looks. I just like to be detailed when giving you the information so you get the absolute best outcome! As always I appreciate you stopping by to check out today’s installment of Daily Cuisine By Tanya…

Until Next Time…

XOXO ~ From Tanya With Love...

Crab Stuffed Mushrooms

2011-10-10T17:02:00.000-05:00

Portabellas, melty cheese, and Blue Crab meat baked to a bubbling brown perfection!!! Ahhh I absolutely love these and if you do like I did (pile them high with yummy cheesy crab meat filling) they may turn into a meal as opposed to an appetizer which is what I started them out to be. Not that I am complaining I hand picked firm, fresh mushrooms and they were made for this delicious filling and lots of it!

I hope you enjoy!!!

Ingredients:

24 Portabella mushrooms

1 Pound Blue Crab meat

8 oz Philadelphia cream cheese

1 1/2 cups Italian style bread crumbs
1 cup chicken stock
4 Tablespoons concentrated crab boil (liquid)
3 stalks of green onions

2 Tablespoons of butter

1 Tablespoon of garlic paste
Shredded Mozzarella/Provolone mixed cheese
Cooking spray

Salt

Pepper

Preparation:

To prepare the crab... Add crab boil to crab meat and refrigerate. I let mine sit overnight and it was perfect but I like a lot of spice. So just remember the longer you let it sit the more intense the flavor/heat.
Preheat oven to 350 degrees
Wipe mushroom caps with a damp cloth and remove stems
Saute chopped green onion and garlic paste in butter
Remove onion mixture from the heat and let sit about 5- 10 minutes.
Add the broth, breadcrumbs, cream cheese and crab. Mix thoroughly. (don't over stir but do make sure that the cream cheese is evenly distributed.
Salt and pepper to taste.
Spray a large flat pan or cookie sheet generously with Pam or other cooking spray.
Fill each mushroom cap with the filling.
Top generously with shredded mozzarella/provolone cheese.
Bake 20 - 25 minutes
Serve hot & enjoy!!!

Super simple and something your guests will love (and they are even good as leftovers... trust me, I know!) I would like to thank you for stopping by today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO ~ From Tanya With Love...

Peppered Bacon Wrapped Tenderloin

2011-10-02T17:04:00.002-05:00

This has to be the easiest dish I have ever made!!! So needless to say this is not going to be a measurement specific dish because it's not what I did... I made a rub and basically let the oven do the work :-) I have to tell you it was absolutely delicious, the meat was super tender and the peppered bacon perfectly crisp, with a slight bite. Yummy... After having it for lunch the next day the meat was still completely moist, bacon still as crisp and the flavors had set in that much more!!!

I hope you all enjoy!!!

Ingredients:
2 lb Pork Tenderloin (it actually came in two pieces when I opened it but I still prepared it as one complete piece)
1 - 2 lb package of Blue Ribbon Premium Peppered bacon (the thick cut is perfect!)
Garlic paste (this stuff is awesome!)
Paprika
Cumin
Onion powder
Kosher salt
Black pepper

Additional items: Heavy aluminum foil and a deep baking dish.

Preparation:

Preheat oven to 375 degrees
Take prepared meat and generously slather with garlic paste
In a large bowl mix all spices and mix until evenly distributed
Rub spice mixture evenly over pork loin
Lay out heavy aluminum foil (make sure it's longer than the loin evenly on both ends)
On the foil lay the bacon slices overlapping each other until the length of your particular loin will be covered.
Take the loin and lay on the bacon and begin your roll, once you have completely covered it once be sure the ends are tucked under to keep things together. (this is the hardest part of this recipe but you can do it!!!)
Carefully and tightly roll the loin completely in the foil (start with the seam side down)
Twist the ends and fold over so that it keeps shape and refrigerate for at least 30 min
Place the roll into your baking dish then in your preheated oven.
Bake for 1 hour and 15min then CAREFULLY remove the foil and replace the roll into your baking dish be sure the seam side is again down and bake an additional 15 min, this will crisp the bacon really good and give it a beautiful color.
Remove from oven and let it rest about 5 -7 min
Cut and serve!!! (I used the two finger method to slice and it was perfect)

And that's it yall, I made quick sides of fresh green beans with lemon, dill and tomatoes with brown rice and WOW I think I did pretty good for my first time making a pork loin period lol but it was fun, fast, and super tasty.. I will definitely make it again. Be sure to let me know what you think! I appreciate you stopping by to check out today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO ~ From Tanya With Love...

Ground Turkey Two Ways ~ ~ ~ ~ ~ ~ Part 2 Turkey Meatballs With Barbecue Shrimp Filling...

2011-09-16T09:56:00.001-05:00

Alrighty we have arrived at meal #2 ... I'm so excited because I wanted to go totally outside the box and not just give you turkey meatballs which would have been the obvious second meal idea (and my first thought) lol glad I waited because I came up with something that tasted super savory, a little sweet and lotsa delicious!!! I present to you turkey meatballs filled with barbecue shrimp!!! I know right??? Not two ingredients you would think are just a match made in heaven but you know what they are... So I hope you try this super easy meal and let me know what you think.

Enjoy!!!

The first thing you will want to do is gather your already seasoned 2 lbs of ground turkey along with the following ingredients and preheat your oven to 450 degrees:

1 lb shrimp med-large (I used ez peel fresh shrimp; deveined and no tail)

1 cup of prepared barbecue sauce (I used Jack Daniels Honey Smokehouse *yum*)

1 1/2 Tbsp minced garlic

2 eggs (slightly beaten)

1/2 cup of Italian seasoned bread crumbs

6 Tbsp ketchup

1/4 cup of parsley

1/2 cup grated Parmesan (I used the Kraft brand in the green container *love it*)

Salt and Black pepper to taste

***remember not to over salt you already have that flavor from the onion soup mix***

Olive oil

Step 1 - Take your cleaned and peeled shrimp place in a bowl with the barbecue sauce and toss to coat, set aside while you prep the meat.

Step 2 - Combine all of your ingredients everything except shrimp/barbecue sauce mixture and olive oil in a large bowl and mix completely.

Step 4 - Get a large flat pan or cookie sheet ready (ungreased)

Step 5 - Take a small scoop of the meat mixture and flatten it out in the palm of your hand

(see picture below)

Step 6 - Take one of the barbecue shrimp and place it in the center of your meat.

(see picture below)

Step 7 - Take all sides of the meat and cover the shrimp completely, then roll it around to be sure it's sealed all the way to form a complete meatball and line on cookie sheet. Then drizzle all of the meatballs with a little olive oil.

(see picture below)

Step 8 - Bake for 30 - 35 minutes... they will become a golden brown and firm at this time you can baste them a little bit with additional barbecue sauce or leave them as is.

(See picture below)

Step 9 - Cut into these delicious meatballs and enjoy!!! The meat is cooked perfectly moist and tasty the shrimp is plump and that barbecue flavor sets so good on it and the inside of the meatball.
(See picture below)

WOW!!! I really like this dish and I hope you will too... I bet if you got cocktail shrimp or a chunk of some melt-able cheese and made them smaller this would make a great party food!!! Well of course I want to thank you for sharing in my special ground turkey two ways segments and hope you will come back to see what's next on Daily Cuisine By Tanya....

Until Next Time...

XOXO ~ From Tanya With Love....

Ground Turkey Two Ways ~ ~ ~ ~ ~ ~ Part 1 Spicy Stuffed Turkey Burgers....

2011-09-15T12:38:00.001-05:00

Hello my fellow foodies, this installment of D.C.B.T is going to be split into two segments and let me tell you why.... I had a 3 pound package of ground turkey and for anyone out there who cooks for one knows that is a lot of meat and you do not want to end up having the same meal consisting of the same meat for 3 pounds worth of meals. So I figured let me see what I can make out of this and came up with two meals I sure hope you will enjoy...

The first is my Spicy Stuffed Turkey Burger and after you see the process you will know why I've called it that.... (by the way in case you were wondering I froze the whole pack and unthawed the whole pack which is why I didn't just use what I needed and save the rest for another day lol) With all of that out of the way let's get to step one...

Oh! Also I attended to the meat before heading out to work by simply adding to it two packets of Lipton onion soup mix (I adore that stuff especially the beefy onion it's awesome!!!) anyway so be sure to do that, mix thouroghly and stick in the fridge. The flavor you get is going to be amazing and will be needed as turkey needs loads of flavor it's a bit bland otherwise.

Prenote: Preheat your oven to 450 degrees (to toast your buns) and take 4 Tbsp of butter, 1 Tbsp of parsley, 1/2 Tbsp of garlic powder and a pinch of salt and place it in a microwave safe dish. After your buns are toasted you will heat this about 30 - 45 seconds and spread over your bread. I made two pattys out this and used 2 hearty rolls the size was a perfect match. If you need to I am sure you can scale it down maybe even make sliders.

Step 1 - Seperate your meat 1 lb for this recipe and the other 2 lbs reserve for meal #2

Step 2 - Add to your 1 lb of already seasoned meat 1 Tbsp of Worestershire Sauce and 1 Tbsp of minced garlic. Mix well and split mix in half.

Step 3 - Take one of the halves and split it again you will be forming two patties, one slightly larger than the other and in the larger bottom patty create a sort of dimple, that is where your cheese and jalepeno stuffing will rest. (see picture below)

Step 4 - Place 1/4 cup of mozzerela cheese in the dimple followed by 1/2 deseeded and diced jalepeno pepper. (Note:the more vein/seeds you leave in the pepper the hotter it will be) (see picture below)

Step 5 - Place smaller patty over stuffing and seal the edges all around.

(See picture below)

Step 6 - Melt 2 Tbsp each of olive oil and butter and cook the turkey burgers on medium high about 5 minutes each side. ***DO NOT PRESS THEM DOWN WITH YOUR SPATCHULA***

(See picture below)

Step 7 - Take your toasted bun, place a patty on top and dress how you like it! I did a little "salad" on mine with some spring mix and diced grape tomatoes. You can let your imagination flow.... Ketchup, mustard, balsamic cream, mayo the list of condiments goes on and on so knock yourself out!!!

(See picture below)

The final steps -Cut it open to release all the juciness, the melted cheese and spicy kick of the jalepeno, then wait for it...

Open wide and Yummmm, taste your creation!

Absolutely delicious!!! I can't wait to bring you part two; next time I may go with a mushroom and swiss stuffed burger with a onion gravy sauce to top it hummm..... Like I said the possibilities are endless. I appreciate you stopping by today and don't forget to check back tomorrow for your part two of the ground turkey show down :-)

Until Next Time....

XOXO ~ From Tanya With Love...

Tilapia Meunière w/Braised Cucumbers

2011-09-13T05:04:00.000-05:00

Ok folks I was feeling a little adventurous last night so for dinner I decided to try my hand at French cuisine lol! I thought "Why Not?" I had just been talking to a co-worker earlier in the day about it and some specific recipes... plus I'm pretty good at either following directions or if I do go off the beaten path; creating something tasty.

Well...... Let's just put it like this; you will know exactly how this turned out if you have ever been eating something when all of a sudden as the morsel of food entered your mouth coming in contact with your tastebuds you stopped chewing, your eyes closed, your head tilted backwards and you inhaled deeply through your nose and the sound "Mmmm mmm" started to escape your closed lips....

YES! That is EXACTLY what I did when I tasted my finished product. OH MY GOODNESS, I will say this.... I am not done with French cuisine!!!

On to the recipe... Enjoy!!!

***Just a few notes so you can be even more successful at this one than I was... Clarify your butter and use unsalted I did neither of these things, yes it still came out to die for but the sauce at the end would probably be more visually appealing... Or try this one as is the flavor is still amazing also I didn't use fresh parsley like the original recipe called for or Dover Sole lol so that will tell you at least for the fish that any firm white fish should work!!!***

Ingredients:

(Tilapia)

4 Tilapia fillets

Flour for dredging

Salt

Pepper

2 Lemons (zest and juice)

6 Tbsp Butter

(Cucumbers)

1 large cucumber

1 Tbsp Butter

Juice of 1 lemon

1 tsp of mint

salt

Preparation:

(Tilapia)

Combine flour, salt and pepper on a large shallow plate for dredging.
Rinse fish and pat dry with a paper towel.
Salt one side of fillets
Heat 1/2 of the butter in a large saute pan until brown (not burned).
Dredge fillets in seasoned flour mixture then place in the hot butter.
Lower heat to medium and cook for 3 minutes.
Flip the fillets (carefully!!!) add the zest and juice of one lemon at this point, then continue to cook an additional 3 minutes.
Remove from pan and cover with pan sauce (you may want to keep them heated in a warm oven while you repeat this process with your second set of fillets) *A warm oven like 200 degrees... you don't want them to continue cooking and be overdone* (plus this will keep them out of sight so you don't taste test them into non-existence)
If you like at this point you can sprinkle with parsley a bit more salt and pepper and serve immediately.

(Cucumbers)

Peel and seed one large cucumber
Cut in half then half the halves and chop (I say quarter them but depending on the size of your cuke you may want to then quarter them again like I did)
Melt butter in a heavy sauce pan
Add cucumbers salt and lemon juice
Heat over medium heat until the cucumbers are soft but not mushy (you can tell because they start to get transparent)
Add mint and toss together so everything is coated.
Remove from heat and serve!

Et là vous l'avez, la lumière facile et délicieux

***Meaning = And there you have it, easy light and delicious!!!***

I hope you will give this a go, I can't wait to come back with my next French delicacy. I especially can't wait to hear what you think; so be sure to come back and rate this dish! As always I appreciate you stopping by to check out this installment of Daily Cuisine By Tanya....

Until Next Time....

XOXO ~ From Tanya With Love...

Seafood Alfredo Pizza Bread....

2011-09-12T16:37:00.001-05:00

Ever just want something a little different??? Well I found myself in that position the other day when it crossed my mind that I had been with a friend of mine who had me try this crawfish bread ... hesitantly I did (I don't like crawfish) but to my surprise it was pretty good. Well... in my mind I figured if it was good with something I didn't really care for in the mixture then imagine how good it would be with ingredients I love and boy was I right... Keeping with the seafood theme, I went in an Italian direction and added some artichokes & tomatoes topping it with ooey gooey cheese and voila' Seafood Alfredo Pizza Bread was born. This is a definite keeper!!!

Ingredients:
1 lb fresh shrimp raw, peeled, cleaned and deveined

1 lb premium crab (I used the claw meat it flakes nicely into the sauce)

2 cans quartered artichoke hearts (14oz) *I used Reese brand - love em'*

1 stick butter

1 Tbsp each of the following:
Basil
Oregano
Thyme
Onion powder
Garlic powder
Paprika
Black Pepper
Salt

1 jar prepared Alfredo sauce *I used a basic creamy Alfredo*

2 cups of grape tomatoes quartered *tedious I know but it comes out just perfect this way*

4 cups pizza cheese (1 cup per boat... use less if you like but for me the cheesier the better)

1 package Sweet Italian bread *I used the twin loaf I like how it gave 4 sections* (you can substitute a loaf of French bread or one single loaf of Italian)

1/4 cup hot water

Preparation:
(Just a quick note this prep will go very smoothly if you get all components ready prior to starting!)

• Preheat oven to 350

• Spray a cookie sheet with Pam or other non-stick spray; arrange the drained artichoke hearts evenly on the pan. Sprinkle generously with kosher salt and drizzle with Olive oil. Roast in the oven about 20 minutes or until they get that caramelized brown char on them. When complete remove from pan and set aside. *Increase oven temperature to 450*

• Melt butter over medium heat. Add all of the spices and mix thoroughly with the melted butter.

• Remove the butter/spice mix from the heat while still a bit bubbly/hot and add the shrimp. Toss thoroughly in the hot sauce (this will begin to cook the shrimp but not completely-their cooking will finish in the oven)

• Add the crab meat, Alfredo sauce and water blend completely and set aside.

• Prepare your bread by slicing your loaves in half and removing some of the middle to form boats for your seafood mixture. ***Do not remove too much of the bread you don't want a thin piece of crust supporting all that seafood Alfredo goodness***

• Drizzle each of your bread sections lightly with olive oil, fill with the seafood mixture, then top with roasted artichokes, followed by tomatoes finally ending with the cheese

• Bake at 450 degrees about 20 - 25 minutes or until cheese is completely melted /browning around the edges and bread is crisp.

So delicious, I served this with a salad consisting of arugula, red onion slices and drizzled with olive oil, balsamic vinegar and a squeeze of fresh lemon. I hope you will all try this one or at least some variation of it; remember you are only limited by your own imagination :-) I will be looking forward to the reviews!!! I want to thank you all once again for checking out today's installment of Daily Cuisine By Tanya....

Until Next Time....

XOXO ~ From Tanya With Love...

Almost Veggie Lasagna...

2011-08-30T14:47:00.000-05:00

Whew... Sorry for the delay everyone I was really excited about finishing the challenge to see if "Cook yourself Thins" veggie lasagna would measure up the way they say but I can't honestly give you an answer on that right now because I had take a slight detour in the recipe (hence "Almost veggie lasagna")

My baby went off to College and of course Momma had to make his last home cooked meal before he left and on the menu...... Yup you guessed it LASAGNA!!! Only I didn't tell him that it was supposed to be veggie and slid in some Italian sausage, which he loved even with all the vegetables surrounding it! He's a pretty healthy eater so with him it was a all around hit. Now even though I didn't follow their recipe to a tee I did keep all the healthy veggie options instead of making it my normal way and I will say it was delicious. Enjoy!!!

Ingredients:

1lb Fresh Italian sausage links
2 Tablespoons olive oil
2 16-ounce bag frozen chopped spinach, defrost and drain well (I used 2 as listed and it turned out to be a lot of spinach so just a forewarning you may choose to adjust this ingredient to suit your taste)
2 - 8 oz packages baby bella and/or white button mushrooms, sliced
1/2 large onion chopped
2 eggs (lightly beaten)
48oz Tomato sauce (I used a combo - Classico's Vodka and Classico's Sweet Basil 24oz ea.)
1 package of no boil lasagna noodles
12oz Ricotta cheese
3/4 cup skim milk
6 cups Mozzarella cheese (divided 2 cups for filling and 4 cups for top)
1/2 cup each chopped fresh basil and fresh oregano
1 packet of beefy onion soup mix
Salt
Pepper
Pam or other non-stick cooking spray
Just from experience a deep dish lasagna pan would be ideal!

Preparation:

Preheat the oven to 375 degrees.
Heat the olive oil in a large skillet over medium-high heat. Cook sausage for 15 min (they might be a little pink but it's ok they will continue to cook in the oven as the lasagna bakes). Remove from pan, let cool and slice.
Add the onion soup mix, onions and mushrooms, cook until softened, about 10 minutes. Return sausage to pan and toss together with veggies.
In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 2 cups of mozzarella, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Spread 2 cups of the blended tomato sauces in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the spinach mixture on the noodles, and cover with half the sausage/veggie mixture. Top with 2 cups tomato sauce. Repeat with 4 sheets of lasagna, remaining spinach mixture, remaining sausage/veggie mix and then 1 cup of the tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining 4 cups of mozzarella cheese. (yes I know it's a lot but I had to have ultimate cheese!!! adjust if you like)
Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 10 minutes. Remove from the oven and let stand for 15 minutes before cutting.
Serve warm with a cool crisp green salad and hot crusty garlic bread. Enjoy!!!

Aaaahhhh there is nothing like a hot cheesy lasagna it's one of my favorites veggies or not but if I can cut down on some of the fat and calories this way I'd say it's worth it :-)

This recipe is one for the variations 101 hand book as I am sure there are countless ways to prepare, so what's your take??? Let us all know by coming back and posting a comment or sharing your recipe. Thanks a million for stopping by to check out today's installment of Daily Cuisine By Tanya...

Until Next Time....

XOXO ~ From Tanya With Love...

Flank Steak & Cauliflowered Mashed Potatoes... (low fat/low cal)

2011-08-19T15:26:00.005-05:00

OK ladies & gents... today's installment of Daily Cuisine By Tanya is going to be just a little bit different only because I happened upon this show and couldn't believe what I was seeing so I had to test it out for myself. Well I will be the first to admit when I am wrong and boy was I this time!!!

The show is called "Cook Yourself Thin" and it comes on Lifetime, I won't go into the whole premise of the show but I did include the actual episode below so you can see what I mean. I just had to see if two of my favorite dishes in the whole world (which happened to be the two dishes featured on this segment) could taste the same after cutting the calories in less than half.

So here is the first meal Steak and Mashed Potatoes.

I do have to confess something I didn't go to their recipe exactly but I was super close!!!

***heyyy; baby steps***

(Just a quick note prior to starting... The steak will need to sit with the herb salt on it... the longer the more infused the flavor will be. I covered mine and refrigerated it overnight but use your own discretion.)

Serves 4
Calories per serving: 389 (roughly since I changed a few things, but after looking at their recipe http://www.mylifetime.com/shows/cook-yourself-thin/recipes/steak-with-cauliflower-mashed-potatoes
I changed mine for the better in some parts... in others not so much but since I'm not a nutritionist I will just say however you do it... Enjoy!!!)

This is the recipe according to how I did it....
Ingredients:
(herb salt)
2 tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh oregano
2 Tablespoons chopped fresh basil
2 tablespoons coarse salt
1/2 teaspoon black pepper

(cauliflower mashed potatoes)
1/2 large head cauliflower, (break off florets)
1/2 cup buttermilk
2 pounds Yukon Gold potatoes, quartered with skin on
2 scallions, chopped
1/2 cup chicken stock
Salt

(steak)
1 1/2 pounds flank steak
1/2 cup balsamic vinegar
2 Tablespoons of butter
1 Tablespoon minced garlic

Preparation:

For the herb salt ~

Combine chopped herbs, salt, pepper and set aside.
Apply generously to both sides of the steak and refrigerate
(I recommend at least 30min up to 24hrs)

For the steak ~

Remove steak from the refrigerator and place on large baking sheet.
Broil in oven for about 5 min per side (timing will depend on how you like your steak served... the longer the more well done it will be, at this timing it came out med rare but I didn't serve it that way as you will see in the next steps.)
Place steak on plate and let sit 5 - 10 minutes then slice
As soon as you have your steak resting add balsamic to the baking pan and transfer contents to a sauce pan make sure you have all the bits of meat! (that's where the flavor is)
Add butter and garlic to the mixture and simmer about three minutes then with a fine strainer remove the garlic from the sauce (I just poured it into a bowl through the strainer)
Return sauce to pan and add sliced meat. I did this to continue the cooking process since I like my meat more on the well side but at this point you can decide. Plus the meat gets a chance to soak up the balsamic & garlic butter flavor.
Serve

For the cauliflower mashed potatoes ~

Place the cauliflower in a small pot, add chicken stock and steam (do not pour out excess liquid as you will add it all to the potatoes)
In a larger pot boil quartered potatoes until fork tender in salted water, drain (do not rinse).
Mash together with steamed cauliflower/stock, add buttermilk, scallions and salt.

Serve with a small side salad or your favorite veggies either way I never thought I would say this but everything turned out GREAT!!! The flavor was excellent and I honestly didn't feel as if I was missing a thing. This will let those of you who know me personally see exactly how much I liked it... I didn't add A1 steak sauce!!! I couldn't believe it either, so I guess good can be good for you! I will be making the lasagna tonight or tomorrow so be sure to come back and see if their low cal version will pass test #2...

Until Next Time.....

XOXO ~ From Tanya With Love...

Mexican Rice (my version)

2011-08-16T12:38:00.000-05:00

Well this happened to be one of those I'll fix what I have nights and so this dish was born! I don't know about you but sometimes those times are the most delicious accidents ever!!! Vibrant smells, tastes and inviting colors make this one to try for sure. A super side dish or something light as a main meal for a warm summer night when tending to a hot stove is not on the agenda; either way I hope you enjoy!!!

Ingredients:
1 cup of rice (I used Zatarain's long grain white rice) *love it*
2 cups of hot water (bouillon/stock would be great I just didn't have any but be mindful that if you do use it to adjust your salt addition)
1/8 cup of olive oil
2 Tablespoons of butter
1 1/2 Tablespoons of minced garlic
2 Tablespoons of garlic powder
1 Tablespoon of cumin
1 Tablespoon kosher salt (depending on your taste you may want a shake more but this was good for me)
1 Jalapeno (seeded & diced)
1 cup of whole, then halved cherub tomatoes (I used natures sweet)
1/2 Red onion finely chopped
1/2 cup of cilantro chopped
1 lime juiced

Preparation:

In a large sauce pan heat oil and butter.
Add rice and "toast" (make sure all of it gets browned) also add onion.
Add which ever liquid you are using along with the jalapeno, all spices including minced garlic and lime juice
Give one good stir, cover with a tight lid, lower heat (med-low) and leave for 20 min. (do not open, do not peek, do not stir)
Turn off heat, stir in cilantro and tomato
Enjoy!!!

Super simple, super fast, and very delicious!!! There are a few things to keep in mind when preparing this dish... Have all of your ingredients cut and ready to go. Brown the rice and don't burn it... don't add your garlic to the onion/rice mixture (yesss I know how some of you; like me love the combination of sauteing onion with the garlic but in this recipe it will likely scorch and taste bitter and we don't want that. Finally don't go into your pot for 20 min!!! if you want a perfect fluffy done all the way through grain of rice then just don't. As long as you have the ratio of 2 to one for whatever liquid you use and don't disturb I would be amazed if it comes out wrong. Thank you so much as always for stopping by to check out today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO ~ From Tanya With Love...

Black Bean Salsa with Basil-Lime Vinaigrette

2011-08-14T14:43:00.000-05:00

Want something that tastes absolutely delicious but will be healthy and be good to your waistline at the same time??? Well this is it!!! This is a true flavor explosion, an indulgence without the guilt and with Football season upon us this is sure to be a great addition to the game time spread or for tailgating it's a definite treat!!! So make this, grab the tortilla chips for scooping and enjoy!!!

Ingredients:
(Salsa)
1 15oz Can of corn (drained)
1 15oz Can of black beans (drained and rinsed)
1/2 Red bell pepper (diced)
1/2 Cup of cilantro (chopped)
1/2 Red onion (diced)
1 Mango (peeled, seeded and diced)
1 Cup of quartered grape tomatoes

(Vinaigrette)
2 Limes (zested and juiced)
3 Tablespoons of balsamic vinegar
1/2 cup of fresh basil (chopped)
1 Tablespoon of ground cumin
1 Tablespoon of Kosher salt
1 Tablespoon of Garlic powder
1 Tablespoon of Onion powder
1 Tablespoon of Black Pepper
1/2 cup of extra virgin olive oil

Preparation:

Drain black beans and corn (rinse beans) and place both in a large bowl.
Combine with the bean mixture all other ingredients for the salsa, lightly mix and set aside.
In a small bowl combine lime zest, lime juice, balsamic vinegar, basil and all spices.
Slowly pour in oil and whisk constantly until blended.
Pour oil over bean mixture and toss until coated well.
Refrigerate for at least one hour, toss again before serving.
Enjoy!!!

That's all that's to it! Now just a couple of footnotes to this dish.... First the amount of the seasonings may have to be adjusted to taste but be sure that those specific seasonings are used. I did start with those measurements but after tossing and tasting I thought it could use a little tweaking but that will be up to you. Also I say refrigerate for an hour but I did mine overnight and those flavors totally developed that much more, but if you need it on the fly then an hour is adequate. I'm excited about this dish and hope you will enjoy it as much as I have!!! Thank you for stopping by to check out today's installment of Daily Cuisine By Tanya... Until Next Time...

XOXO ~ From Tanya With Love...

Better Than Sex Cake...

2011-08-12T11:50:00.000-05:00

Oh My.... This one has earned its name!!! You will truly want to savor the flavor, bite after mouth watering bite this dessert will definitely have you wanting more. This is now my new favorite!!! It is super moist and the perfect balance of chocolate, caramel, whip cream and the all time best candy bar in the world; toffeelicious Heath bars

(can you tell I LOVE Heath Bars)

make this decadent treat a heavenly blend of sinful goodness!

If you haven't had this cake you need to try it; it's also super easy to make the perfect last minute go-to recipe for guests or when you just want to let that special someone know just how special they are! I'm sure it can be made several different ways, but I say if it ain't broke don't fix it on this one.
Enjoy!

Ingredients:
1 box German chocolate cake mix
1 14oz can sweetened condensed milk
1 16.5oz bottle of caramel sauce (I used Torani Original Caramel sauce rather than a caramel syrup because it's thicker)
1 16oz tub cool whip
1 bag Heath bars baking bits or about 6 Heath Bars (crumbled)

Preparation:

Bake cake according to instructions on the box.
Poke holes all over cake with the end of a wooden spoon.
Pour over the can of sweetened condensed milk and let soak in.
Pour over the caramel sauce. (reserve a small amount to drizzle over cool whip)
Make sure cake is completely cooled!!!
Spread on the container of cool whip.
Sprinkle Crushed Heath bars/Heath bits all over the cake.
Drizzle with remaining caramel.

Now you will want to keep this cake in the fridge because of the cool whip but other than that it keeps very well; not that you will have it around the house for long! Thank you for stopping by to share in today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO ~ From Tanya With Love...

Southern Fried Lemon-Garlic Catfish

2011-08-07T15:51:00.000-05:00

I was in need of a fish fix so I looked into the freezer and had a bag of catfish fillets... Ahhh what to do with them??? Well I have had grilled and baked but one of the best ways is to have catfish is good old southern fried and I must say it worked out well!!! Of course I had to put a little spin on them so I did an easy marinade first then on to the fry, I hope you try and enjoy!!!

Ingredients:

2 lbs catfish fillets

2 eggs

2 Tablespoons minced garlic

1 Tablespoon Garlic powder

1/2 cup flour

1/2 cup cornmeal

2 Tablespoons salt (divided)

2 Tablespoons pepper (divided)

Canola oil

Butter

1 Tablespoon hot sauce

1/4 cup lemon juice

1 Tablespoon onion powder

1 Tablespoon oregano

1 Tablespoon paprika

Parsley for garnish (optional)

Preparation:

In a large bowl mix flour, cornmeal, garlic powder, onion powder, salt, pepper, oregano, and paprika.
In another large bowl mix eggs, minced garlic, lemon juice, hot sauce, salt and pepper, beat well.
Place rinsed fish in wet mixture, cover and refrigerate at least one hour.
Heat butter and oil in a heavy frying pan.
Take fish out of wet mixture, pat dry then coat in dry mixture and fry 3 - 4 min per side
Serve hot!

Southern fried lemony-garlic goodness... Serve with your favorite tartar or stack em high on a toasted roll with lettuce and tomato. This catfish is booming with flavor, spice and a crisp crunch!!! Let me know how you served yours. Thank you for stopping by to check out today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO ~ From Tanya With Love...

Jalapeno & Corn Cornbread Muffins....

2011-08-01T12:32:00.002-05:00

To most people a good cornbread on its own is a slice of warm goodness, but how about when you take it a step farther??? I’ve paired a delicious scratch cornbread with whole kernel corn and jalapenos to make the ultimate corn muffins! They are very light, full of flavor with a light kick of heat and yummy hint of sweetness!
These are a perfect partner for anything you would serve your basic cornbread/corn muffins with just a bit more special without spending much more time!

Ingredients:
1 ¼ cup flour
¾ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
1 Tablespoon salt
1 cup skim milk
¼ cup beer (any kind)
1 egg (beaten or 2 egg whites)
1 can whole kernel corn (15 ¼ oz)
1 Tablespoon minced garlic
1 jalapeno chopped (seeds removed)
¼ cup canola oil

Preparation:
• Preheat oven to 400 degrees
• Grease pan or muffin tin
• In a large bowl combine dry ingredients
• Stir into dry mixture all wet ingredients - including the corn and jalapenos and stir well until blended NOT pureed remember it will not be completely smooth as you will have the whole corn kernels and jalapenos in your batter.
• Pour batter into prepared baking dish
• Bake 20-25 minutes or until golden brown and an inserted toothpick would come out clean.
• Serve warm!

This made 12 servings for me exactly so keep in mind how many people you are trying to serve when you prepare these (especially because you are bound to need extras for everyone's second servings). I hope that someone will be sure to give this one a try and let me know what you think… I love the flavor and even just eating them by themselves I totally enjoyed the taste and texture hope you will too… Thank you for stopping by to check out today’s installment of Daily Cuisine By Tanya.

Until Next Time…

XOXO ~ From Tanya With Love...

Shrimp Two Ways... (Beer Battered & Buffalo)

2011-07-30T10:49:00.002-05:00

I am not big on frying food but when it comes to this batter I could not resist!!! The shrimp came out light, airy, tender and jam packed full of flavors and OMG if "smell o vision" was something I could present here to really give you a full idea of how lovely this dish is... Oh well let's just say I guess you will just have to try it for yourself :-)

Now this recipe is so simple and very easy BUT you have to plan ahead as the batter needs to sit at room temperature for at least one hour two would be even better but either way it's not just a mix and fry but I'm sure you will see as I did that it's definitely worth the short wait... I've done it two ways; first the straight beer batter and then second for the folks out there that like me love spice & heat, as well a super cool and creamy dip for the side...

Everything was absolutely delicious!!! Enjoy!!!

Ingredients:

1-2 lbs* of Large Shrimp

*How many lbs of shrimp you buy will depend on the number of servings you have to prepare. (I made 1 lb and had left over batter and dip)

8oz of beer (I used Heineken it's perfect for this dish)

1 cup all-purpose flour

2 Tablespoons of minced garlic

1 Tablespoon paprika

1 Tablespoon salt (divided)

1 1/2 sticks of butter (real butter)

1 cup of hot sauce

16 ounce container of sour cream

1 packet of Hidden Valley Ranch dip/dressing mix (I used the buttermilk recipe)

Oil (for frying)

Preparation:

· Prepare shrimp (cleaned/deveined) Remove shells but leave the tail in tact on the end. You can purchase shrimp already cleaned and ready to fry, its fine if they are butterflied.

· Add 1/2 of the salt, garlic powder, and black pepper to the prepared shrimp and toss well to coat then refrigerate while you prepare the batter.

· Mix together the flour, paprika, and remaining salt in a medium sized bowl. Stir well

· Add beer, using a whisk or fork to blend well.

· Cover the batter and let it stand on the counter for an hour or two. **This will help the batter stick better to the shrimp.

· Make your dip.... In the container of sour cream or small bowl combine sour cream and Hidden Valley Ranch packet stir well and refrigerate till ready to use.

· Heat oil in a deep fryer or other heavy pan. The temperature should be medium high – around 375 degrees.

· While heating the oil in a sauce pan melt butter, add minced garlic and hot sauce and simmer, stirring occasionally to combine.

· When the oil is hot, dredge shrimp in some extra flour (doesn’t take a lot) and then dip in the batter that has been sitting out.

· Fry shrimp in small batches as not to overcrowd for 2 -3 minutes or until golden brown. (if you put in too many in at a time, the temperature on the oil drops and the shrimp may taste greasy).

· Drain fried shrimp on a paper towel... With that you are done with the beer batter preparation.

· For the Buffalo style combine your butter/garlic/hot sauce mixture with battered shrimp and toss quickly (you DO NOT want to soak them long as the batter will lose it's crispness and become soggy)

· Serve immediately!

That's it! You have prepared shrimp two ways and either way will sure to be a hit! Now if you know that you are not going to be serving right away at least with the buffalo style I might suggest that you don't beer batter all of the shrimp but saute or pan fry with no breading and then do your buffalo sauce on the non-breaded ones as not to have them too soft or mushy. Breading or not when you taste the heat of the hot sauce, sweet cream butter and juicy bits of garlic.... Yum!!!.... I hope that you will give this one a try :-) I want to thank you for stopping by for today's installment of Daily Cuisine By Tanya.

Until Next Time...

XOXO ~ From Tanya With Love...

Mango & Peach Cream Cheese Stuffed Jalapenos Wrapped in Prosciutto...

2011-07-29T04:29:00.001-05:00

OMG!!! Have you ever made a dish and it didn't look "exactly" like you pictured or it wasn't the prettiest dish but; when as a true foodie you tasted it..... POW!!! an explosion of flavor took place in your mouth??? Well for me this dish was it! The rich creaminess of the cream cheese, sweetness of the mango & peaches, spicy heat of the jalapenos and the final kick.... the salty crunch of the crispy prosciutto... Yes people this is it!!! So I hope that you will try this and better yet come back, make comments on your experience with this recipe and even post pics of how your venture turned out!!!

Happy Cooking :-)

Ingredients:

12 Jalapenos

2 8oz packs of cream cheese (I used Philadelphia cream cheese @ room temperature)

1 ripe mango diced

1 ripe peach skinned and diced

6 oz prosciutto (whole sheet or cut in half depending on the size of your jalapenos)

Preparation:

Wash, hull and cut jalapenos (be sure to wear gloves) either completely in half or split with stem on, it's truly up to you I did both (adopting the Texas way that "Everything is bigger" lol, but if this is for a cocktail party or hors d'oevures then halves would be sufficient.
Preheat oven to 350 or 400 (depending on your range)
In a large mixing bowl combine cream cheese, chopped mango and peaches (don't over stir)
Stuff with cream cheese mixture
Wrap with a sheet/slice of prosciutto (be very, very careful at this step as the prosciutto is very thin and will tear)
Bake for 15 - 20 minutes
Serve and enjoy!!!

Oh yea!!! Deliciousness at its finest.... If you don't like prosciutto then try bacon but either way this is a sweet meets heat moment you will absolutely love.... I want to thank you for stopping by to check out today's installment of Daily Cuisine By Tanya and be sure to rate this dish as well as post your own foodie story about your experience with this recipe!

Until Next Time.....

XOXO ~ From Tanya With Love

Panko Topped Macaroni Bake....

2011-07-24T17:08:00.001-05:00

Delicious, creamy, spicy and savory this is not your ordinary mac and cheese dish. This recipe can be adjusted as you like in case you have little ones or super picky eaters at home but for the adult pallet I think this one will hit the mark! I wanted something a bit different from the norm and it came out just right it initially started as a spin on a side dish and ended up the star of the show... Enjoy!!!

Ingredients:
(Macaroni)
12 oz elbow macaroni
3 1/2 cups chicken broth
4 1/2 cups water
1 1/2 Tbsp salt
1 1/2 Tbsp garlic

(Crumb topping)
1/2 stick butter
1 1/2 cups Panko bread crumbs
1/2 Tbsp Cayenne
1 Tbsp Oregano

(Macaroni Mixture)
1/2 stick butter
1 cup chopped onion
16 oz Velveeta
1 pint of grape tomatoes halved
1 Tbsp garlic powder
1Tbsp onion powder
1/2 Tbsp Black pepper
1/2 Tbsp Worcestershire
1/2 Tbsp salt
1 cup milk
1 Tbsp cornstarch

Preparations:

Preheat oven to 400 degrees
Prepare a greased baking dish
Follow directions for each part listed below
Take macaroni mixture and fill baking dish
Top with crumble and bake 15 - 20 minutes or until topping is golden
Serve!

(Macaroni Prep)

Combine all ingredients except macaroni and bring to a boil
Add macaroni and continue boiling for 8 - 10 minutes

(Macaroni Mixture Prep)

Cube Velveeta and add it to hot macaroni
Stir cornstarch in milk and add to macaroni/cheese (be sure cornstarch is completely dissolved/smooth)
In a saute pan melt 1/2 stick of butter
Add onion and all spices saute until onion is tender
Add tomato and cook for about 1 minute
Add this mixture to the macaroni and stir completely

(Crumb Topping Prep)

Melt 1/2 stick of butter
Add Panko bread crumbs, take off heat and toss until completely coated
Add spices, stir and set aside

There you have it everyone... I broke it down a lot but don't let the lengthiness fool you it's quick, easy, will be done in minutes and makes several servings!!! I hope that you will all try this recipe even put your own twists on it and let me know how it goes.

Thank you for checking out today's installment of Daily Cuisine By Tanya...

Until Next Time...

XOXO From Tanya With Love...

Spicy Mustard Greens

2011-07-18T20:14:00.001-05:00

Long ago in my youth (tee hee hee) I loved when we had big family dinners usually at my Tee-Anne's house and of course a part of that meal would be the "Good Greens" as I used to call them. Well back then they had the salt pork or ham hocks or bacon etc... All of which I am trying to stay away from now so here is a recipe still filled with all of the flavor, nutrients, and deliciousness of the ones enjoyed as a kid without the extra calories, fat and sodium! Sounds like a win-win to me... Hope you will think so too :-)

Ingredients:
2 bags mustard greens, trimmed and chopped (I used Glory Foods® Pre-Cut and Washed mustard greens)
1 small onion diced
2 cups Water (to start; you may use about 3 quarts but want to keep an eye on them and add as needed... you will also want to stir up the greens so that as they wilt you can get the more raw ones into the liquid)
1/4 cup apple cider vinegar
2 Tablespoons Worcestershire sauce
1/8 cup sugar
4 shots of hot sauce (can substitute cayenne or crushed red pepper flakes)
Coarse salt
Black pepper

Preparation:

In a large pot add water, oil, all seasonings, vinegar, and sugar .

Stir in mustard greens.

Bring to a boil and reduce heat to a simmer.

Simmer covered for 3 to 3 1/2 hours. (or until desired tenderness is achieved)

Serves 4

This is great as a side dish or even a main course; enjoyed by vegetarians or meat eaters as they are very filling!!! Great with some corn bread and sliced tomatoes or pile them high on the side of some golden juicy chicken either way they are good and good for you! I want to thank you for tuning in to today's installment of Daily Cuisine By Tanya....

Until Next Time...

XOXO ~ From Tanya With Love...

Baked Savory Scallop Casserole

2011-07-09T05:53:00.000-05:00

Rich savory flavors burst through every bite of this dish. It's actually very simple but the finish and taste are anything but! I know some things are seasonal but this is comfort food at it's finest so don't hesitate to enjoy it with your family and friends year round.

Ingredients:
6 - 8 Scallops (I used colossal and quartered them)
2 large potatoes
2 cups cut green beans
1/2 red pepper
1/2 red onion
2 tsp minced garlic
1/2 tsp each:
Old bay seasoning
Black pepper
Garlic powder
Onion powder
Rosemary
Cayenne (less if you don't want a kick of heat)
Salt
Paprika
1 Can of Pillsbury butter tastin or other flaky biscuit
1/4 cup Parmesan cheese
1/2 cup fresh chopped flat leaf parsley
1 small can (12oz) can Cream of Mushroom soup
Butter
Olive oil
1/2 tsp lemon juice
1/4 cup water

Preparation:

Peel, rinse and cube potatoes.
In large microwaveable bowl combine potatoes, green beans, red pepper & onion, garlic, all seasonings, 4 Tbsp butter and 1/4 cup of water.
Stir well to coat potatoes and veggies completely.
Microwave for 12 minutes (6 min then stir, then additional 6 min)
Add chopped parsley and cream of mushroom soup and stir (potatoes may be a bit firm still but will cook off in the oven)
Preheat oven to 375 degrees
Prepare a heavy bottom skillet with butter and olive oil (just enough to coat the bottom.
Rinse scallops and pat dry then sprinkle lightly with lemon juice, season with salt and pepper.
Sear scallops then add to potato mixture.
Prepare casserole dish or dishes by spraying with Pam or other cooking spray (I used two individual dishes but you will have mixture left over when choosing this way)
Fill dish/dishes with mixture and bake for 20 minutes.
Cover with Parmesan cheese and biscuits (shape biscuits to cover your dish depending on size and spread a pat of butter on top) then bake an additional 10 minutes or until biscuits are golden brown.
Sprinkle with additional Parmesan and a sprig of fresh parsley to garnish and serve!

Filling, fresh and perfect for freezing in the case of leftovers. You really can't go wrong with a casserole and adding seafood instead of the traditional chicken or turkey just makes it that much better. Try this recipe as is or use your imagination and see what delicious dishes you come up with. Just be sure to come back and share!

Thank you for checking out today's installment of Daily Cuisine By Tanya... Until Next Time...

XOXO ~ From Tanya With Love...

Strawberry cake with cream cheese frosting

2011-07-03T09:22:00.000-05:00

Let me see... Sweet ripe strawberries + a hint of tangy summer lemon + rich homemade cream cheese frosting = Yum Yum gimmie some!!!! This is an absolutely delicious cake and if you follow my blog at all you are aware that the baked goods are far and few between but ever since I tried out the carrot cake from scratch I have fallen in love with the baking possibilities. So get ready you are going to start seeing more lovin from my oven!!!

Cake Ingredients:

Butter or butter flavored spray and flour, for pans

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons pure vanilla
1 teaspoon salt
4 eggs
1 cup butter (softened)
3/4 cup of milk
2 cups of fresh strawberries (2 cups after blended/pureed)
Zest of one lemon

Frosting Ingredients:

2 (8-ounce) packages cream cheese, softened
1 stick salted butter, softened
2 cups of powdered sugar
1 teaspoon pure vanilla
Strawberries (enough to garnish according to your own design... I used 15 total about two pints)

Preparation:

Preheat oven to 350 degrees
Grease and flour 3 (8x8-inch) square pans (or two if you prefer and the shape is totally up to you)
In a large bowl, combine flour, sugar, baking powder, salt, and butter.
Using a hand mixer, blend until combined adding eggs one at a time.
Add vanilla, milk and pureed strawberries then blend completely. (batter should be smooth)
Add lemon zest
Pour evenly into pans.
Bake for approximately 30 - 45 minutes. (you can check with a tooth pick to make sure it's done all the way through)
Remove from oven and let cool completely.
Remove from pans before frosting.

Frosting preparation:

Add all ingredients into a medium bowl and beat using a hand mixer.
While the cake is cooling place frosting in the refrigerator and just give it a quick stir before applying to cake.
Garnish with berries as desired
Place on a serving plate and serve.

This is so easy and you can truly say that you made a cake from scratch! It's not overly sweet thanks to the balance of the lemon zest and it's really great because this is one of those recipes where you can use your imagination I bet this would go great with many different fruits like blueberries for instance and I bet it would look just as amazing as it will taste.

I want to thank you for stopping by to check out today's installment of Daily Cuisine By Tanya and remember; unlike most things you see now a days I actually WANT you to try this at home :-)

Until Next Time.... XOXO ~ From Tanya With Love...

Marinated Shrimp in Garlic Parmesan Butter

2011-06-30T06:16:00.001-05:00

*shown here served over angel hair pasta

Light, fast, fresh, vibrant, and super easy... all words that describe this dish! This is the perfect addition to your summer dinner line up, sophisticated enough for a dinner party with friends yet basic enough to have with the family any night of the week. Simplistic ingredients that even the pickiest of eaters will totally enjoy!

Ingredients:

Zest of one lemon

Juice of one lemon

1 tsp black pepper

1 tbsp garlic powder

2 tsp salt

1 bag of large Texas gulf coast shrimp (or shrimp type and brand of your choice.

Peeled and deveined)

1 tsp fresh basil chopped

1 tsp fresh thyme (taken off stems)

9-ounce package angel hair pasta (I used Buitoni)

1 stick of salted butter

2 tsp cornstarch

4 tbsp minced garlic in olive oil

2 cups of Parmesan cheese

Preparation:

Combine cleaned shrimp, pepper, salt, garlic powder, basil, thyme, lemon zest, and juice in a large bowl. Toss to coat all shrimp then cover tightly and refrigerate to marinade as long as you like (at least one hour but the longer the more intense the flavor)

When you are ready to prepare...

Place a large pot of water on to boil for the pasta, and cook according to package instructions.

In a heavy saucepan melt stick of butter, then add minced garlic and heat until very hot but not boiling.

Lower the heat, then add cornstarch and blend well, then add the Parmesan cheese

Quickly add the marinated shrimp to the butter mixture and watch carefully as not to overcook the shrimp.

Serve immediately (this also re-heats well)

And there you have it folks! A main dish that will surely satisfy and pair very well with your favorite bread and green salad. I kept the sauce separate and served as shown above on top of each individual serving of pasta but it's a personal preference you could also toss them together, either way it's absolutely delicious!

Be sure to stop by and rate this dish when you try it for your family! I appreciate you for stopping by to check out today's "Daily Cuisine By Tanya" Until next time....

XOXO ~ From Tanya With Love....

Carrot Cake .....

2010-05-20T19:16:00.000-05:00

I always proclaimed that I didn't like carrot cake; well that was until I made this one! Oh my delicious goodness..... I have to thank my friend Bill for requesting this for his birthday.

We now have a new tradition, and I can't wait until next year. This cake is ultra moist, and the frosting truly melts in your mouth!!! Now if you don't like nuts feel free to leave them out but I recommend leaving them and the recipe exactly as it is.

Enjoy!!!

Cake Ingredients:

Butter or butter flavored spray & flour, for pans

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
4 cups grated carrots
1 1/2 cups chopped pecans

Frosting Ingredients:

2 (8-ounce) packages cream cheese, softened
1 stick salted butter, room temperature
2 cups of powdered sugar
1 teaspoon pure vanilla
1/2 cup chopped pecans

Preparation:

Preheat oven to 350 degrees
Grease and flour 3 (8x8-inch) square pans
Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, salt, eggs and vegetable oil.
Using a hand mixer, blend until combined
Add carrots, pecans and continue to blend.
Pour evenly into pans.
Bake for approximately 40 - 50 minutes.
Remove from oven and let cool completely.
Remove from pans before frosting.

Frosting preparation:

Add all ingredients, except the nuts, into a medium bowl and beat using a hand mixer.
Stir in the nuts, and spread frosting on top of each cake layer and stack.
Place on a serving plate and serve.

Talk about oh so moist and delicious!!! I have never really been into baking and pastries but this was so easy and turned out so great I am truly looking forward to the next project! So for all of you out there that fear baking or think that it's really time consuming try this one out and dispell the myth.

Thank you so much for stopping by to check out today's Daily Cuisine By Tanya.....

Until Next Time...

XOXO~From Tanya With Love....