Category Archives: Recipes
Recipe Swap Sunday: Breakfast Casserole
As promised, today I’m sharing my breakfast casserole recipe! Unfortunately, I don’t have any pictures. I totally meant to take one on Friday, but then forgot. Sorry.
In other news, I’m not quite sure what to call this dish. It’s not really a quiche because it doesn’t have a crust, and it’s not really a frittata because … well, it’s just not. Frittatas are pancake-y omelets, and this is neither a pancake nor an omelet. (Besides, I don’t have one of those cool frittata pans from WS.) So, if you think of any cool names for this, let me know.
Even without a name, it’s delicious.
Tanya’s Breakfast Casserole
10 oz. sausage, cooked and broken or cut into pieces
1 T butter or olive oil
1/2 pound mushrooms, sliced
1 small onion, diced
1 red pepper, diced
14 eggs
2 c half-and-half cream
2 c Colby-Jack cheese, shredded
3 T fresh parsley (if you have dried parsley, use only 1 T)
1/2 t salt
1/4 t pepper
Preheat oven to 350′F. Lightly grease casserole dishes. This recipe as written fills one 9 x 13″ dish OR one 9″ pie pan AND a 10″ square dish.
In a large skillet, melt the butter (or olive oil, if you prefer) and add all the vegetables. Saute about 5 minutes, then add the cooked sausage. Continue cooking until the sausage is warmed and the veggies are tender.
In a large bowl, wisk all remaining ingredients together. Add the vegetable sausage mixture and combine thoroughly.
Pour into prepared casserole dishes. Bake for 45-60 minutes or until the center is firm and the edges are slightly puffed. (An inserted knife should come out clean.) Let rest for 10 minutes before cutting. ENJOY!
Serves 12-15.
Recipe Swap Sunday: Grilled Chicken Paninis
Our kitchen is being ripped up this week. We’re not doing major renovations, just new floors and backsplash tiles, but even “small” job means I’ll be without the hub of our home for at least a week. I’ve spent this weekend listing meals I can make without using a microwave, stove, oven, freezer or fridge. This is a favorite that made the cut.
It doesn’t use any of those appliances, just a panini grill which can be plugged in the dining room. Alos, it’s relatively quick, easy and mess-free. All good since I’ll have to do dishes in the bathroom.
If you don’t have a panini grill, GET ONE.
Just kidding. 
I LOVE our panini grill and use it quite frequently. However, if you don’t have one and don’t want to get one, you can also use a quesadilla maker a stove top grill pan with press. If you don’t have a panini grill, a quesadilla maker OR a grill pan — Obviously I adore kitchen gadgets and collect them as if I were William Sonoma himself. Actually, I think those are two guys: William and Sonoma … I’m not sure. I do know that William Sonoma (the store) owns Pottery Barn, which has absolutely nothing to do with this recipe. I should probably end this ridiculous tangent here.
If you don’t have any of the fancy gadgets I collect, just cook this the same way you normally would a grilled cheese sandwich.
Grilled Chicken Paninis
2 c. pre-cooked chicken, shredded or cut into small strips
1 packet Knorr’s Pesto Sauce mix
2 T olive oil
1 tomato, sliced
4 slices provolone cheese
8 slices bread (Use your favorite kind; I prefer potato bread for this recipe.)
4 T butter
In a large bowl combine olive oil and pesto mix; add chicken and stir until coated well. Place a pat of butter (½ T) on your Panini grill. Top with 1 slice of bread, about ½ c chicken, a slice of tomato, a slice of cheese, another piece of bread and another pat of butter. Do this for each sandwich. Grill until golden and the cheese is melted.
Serves 4.
Recipe Swap Sunday: Green Pea Soup
It’s the end of summer and while I look forward to the warming harvest flavors, I’m not quite done with the freshness of summer. Here’s a recipe that combines both beautifully.
It’s from a brand new cookbook by Bindu Grandhi called Spice Up Your Life: The Flexitarian Way.
The what-a-who-ian way? Flexitarian. Don’t worry; it’s good for you! I’d never heard the term before this book either.
Flexitarian is a nice way to say “vegetarians who cheat.” My friend, Karen, knows exactly what I mean. She’s “a vegetarian who occasionally eats boneless, skinless, vein-less, connective tissue-less chicken.” It’s not picky; it’s selective.
Vegetarian diets are tremendously healthy. Fish, chicken and other non-vegetarian choices can also be very healthy. Flexitarians are … well, flexible. They make healthy food choices, even if those exist outside vegetarian realms.
I was actually a flexitarian (I just didn’t know there was a term for it) before I met my husband and he introduced me to the glorious world of red meats.
Bindu’s cookbook combines a healthy flexitarian diet with traditional Indian flavors.
This soup is light, refreshing, invigorating. I gotta be honest: Rick and the kids weren’t particularly taken by it. They’re not fans of spice. But I loved it! Serve it with a nice, hearty bread and a cheese tray; you’ve got yourself a great meal.
Green Pea Soup
by Bindu Grandhi
- 1 1/2 cup sweet peas or 10 oz frozen peas
- 2T extra light olive oil
- 1 onion, peeled and chopped
- 1 tomato, chopped
- 1 medium potato, peeled and chopped
- 1/2 t cumin seeds
- 4 mint leaves
- 1 1/2 cup whole milk or low fat milk
- salt to taste
- 1/2 t red chili powder
- 1/2 t ground black pepper
- 3/4 t brown sugar
- 1 T cilantro
- bread croutons (optional)
Place peas in a saucepan with just enough water to cover; cook for 8-10 minutes or until tender. Remove from heat, drain and set peas aside. Reserve 2 T cooked peas for garnish.
Heat the oil in a large saucepan. Add onion, tomato, potato, and cumin seeds. Saute for 5-7 minutes or until the onions are tender. Let cool for 5 minutes.
Transfer the contents from the saucepan into a food processor or blender fitted with a steel blade. Add mint leaves, milk and cooked peas; puree.
Pour the mixture back into the large saucepan. Add salt, chili powder, black pepper and brown sugar. Simmer for 5 minutes. Serve hot. Garnish with chopped cilantro, reserved peas and croutons.
Tanya’s Notes: I omitted the potato and used Skim Plus instead of whole or 2% milk. Also, I hate doing dishes, so I always use as few as possible while cooking. With this recipe, I kept everything in one saucepan and used my immersion blender instead of a food processor. This means I only had to wash one pot, one colander and a blender attachment — rather than two saucepans, a strainer, a bowl, a blender, etc. (Actually, I think Rick washed the dishes, but you get the point. 
) Finally, the author recommends serving it hot, but I liked it at room temperature as well. Either way, it tastes great!
Recipe Swap Sunday: Banana Crunch Muffins
Ina Garten created famous Banana Crunch Muffins for her East Hampton specialty food store. She then published the recipe in The Barefoot Contessa Cookbook. Below is my adaptation. The original certainly does NOT need to be changed; I altered it simply because I lacked all the correct ingredients. The original calls for whole milk (which I never have in the house) and sweetened shredded coconut (also never in my house). Instead I used a flavored coffee creamer (always in my house) and LOVED the results. I also altered the flour and sugars since I prefer healthier, more natural blends. The results were so good Rick didn’t even notice the whole wheat flour. (If you knew my husband, you would understand how astonishing that is.) So, here’s my twist on the Barefoot Contessa classic.
Banana Crunch Muffins (Tanya Style)
- 3 c flour (I mix my flour: half whole wheat and half all-purpose.)
- 2 c sugar (I mix my sugar: 1 part raw and 2 parts granulated.)
- 2 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1/2 pound butter, melted and cooled
- 2 eggs
- 3/4 c flavored creamer (I used “White Chocolate Coconut” by International Delight. DELISH!!)
- 2 t vanilla extract
- 3 very ripe bananas: mash 2 of them, dice the 3rd.
- 1 c walnuts, chopped
- 1 c granola, plus extra for sprinkling on top (I used a “vanilla crunch” blend.)
Preheat the over to 350′F. Line two large-muffin pans with paper liners or spray with non-stick baking spray.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl (preferably your electric mixer — when finished, the batter filled my 6 qt KitchenAid). Add the melted butter and blend. Combine the eggs, creamer, vanilla and mashed banans in a separate bowl, then add this mixture to the flour-and-butter mixture. Scrape the bowl (it’s pretty sticky) and blend well, but not too much.
Fold in the diced banans, walnuts, and granola. Spoon the batter into muffin wells, filling each to the top. Sprinkle with extra granola.
Bake for 28-30 minutes, or until a toothpick comes out clean. Cool slightly, then enjoy.
A Second Chance and Suprisingly Good Recipe
I’m not big on diets, but I do like healthy meals. I much prefer fresh ingredients over preserved, light fare over fried, and variety is definitely the spice of life. I delight in whole, natural foods. As a result, I own a number of diet cookbooks. It’s not that I’m trying lose weight (though I should); it’s just that these books cater to my likes.
Last summer I bought The South Beach Diet Taste of Summer Cookbook. I tried one recipe (which no one liked) and swiftly tucked this baby into the basement where I promptly forgot I owned it. Last week as I re-organized my Tupperware collection, I saw this beautiful cookbook collecting dust and decided to give it a second chance. I’m so glad I did! The recipe I tried last last night was so good, I can’t wait until Sunday to share it with you.
Seared Scallops with Summer Vegetables
- 4 t extra-virgin olive oil
- 1 1/2 lbs sea scallops (about 20 pieces), cleaned
- 1/4 t salt
- Freshly ground black pepper
- 1 medium zucchini, halved lengthwise and thinly sliced into half moons
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 c cherry tomatoes, halved
- 3/4 c shelled edamame
- 1/2 c corn kernels
- 2 T fresh basil, chopped
In a large nonstick skillet heat 2 t of oil over medium-high heat. Add scallops, sprinkle with 1/8 t salt and lightly season with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
Reduce heat to medium and add remaining 2 t oil to the pan. Add zuddhini, onion and garlic; cool until veggies are softened, about 4 minutes. Add tomatoes, edamame and corn; cook until warmed through. Return scallops to pan, sprinkle again with salt and pepper. Reheat for 30 seconds. Stir in basil. Serve warm.
Makes 4 servings.
—–
Now, if you’re into the South Beach Diet (which I am not), this is a Phase 1 recipe, if you omit the corn. Otherwise, it’s a Phase 3 recipe. Either way, it’s delicious! I actually made the recipe smaller, using just 1 lb of scallops, but the full allotment of veggies. I then served this as a side dish.
Whenever I try new recipes that may be hit or miss, I serve them with steak. It satisfies my need for new recipes, while still assuring the Man will be happy. Very important. This was FABULOUS with steaks! A nice weeknight surf ‘n’ turf affair. Try it and let me know what you think!
Recipe Swap Sun- er, Saturday: Easy Pinwheels
Happy Independence Day!! I’m not sure what we’re doing tomorrow, so I thought I’d post today. Besides, after all our talk about biblical rest and practicing Sabbath, I feel a little guilty writing a real post on Sunday. (Yes, I realize the Sabbath was traditionally practiced on Saturdays, but we live in a “blue law” county, which means just about everything is closed on Sundays. Saturday is our only day to get most stuff done: the lawn, shopping, errands, work around the house, etc.) Anywho, now that I’ve concluded that tremendous tangent …
On holidays like today our family typically skips the big meals and snacks all day. We might grill burgers or something like that, but the rest is a free-for-all with various appetizers, salads and treats. This recipe is one of my favorites because (1) it’s delicious and (2) it’s quick and easy to make.
You should be able to find flatbread in the bakery of your local grocery store. Sometimes it’s called “cracker bread.” Have you ever eaten a gordita from Taco Bell? That’s the type of bread you’re looking for. If you can’t find it, you can substitute tortillas of any flavor. I particularly like the sun-dried tomato or whole wheat tortillas with this recipe.
Easy Pinwheels
- 1 pkg flat bread or tortillas
- 8 oz whipped cream cheese
- 1 T Creamy Italian salad dressing
- 1 t dried parsley
- ½ t garlic powder
- 8 oz thinly sliced ham or turkey
- 6 oz thinly sliced Swiss cheese
- 1 large tomato, thinly sliced
- A handful of baby spinach leaves
In a small bowl, combine cream cheese, dressing and spices. Mix well. Spread cream cheese mixture in an even layer over flat bread. Layer lunchmeat, cheese, tomato and spinach on one end. Starting there, roll toward the opposite side. Cut into ½” to 1” slices. Enjoy!
Serves 6 as an appetizer.
Recipe Swap Sunday: Mini Sausage Quiches
Happy Father’s Day!
I have to admit: this holiday has always been to me one of mixed emotions. My father and I had glimpses of a good relationship. We had moments in time, some that even stretched for a few months on end, in which everything seemed to be right. The father I longed to have in my life was actually there, real and tangible. But for most of my life, my dad was not that.
I spent twenty years wondering what my life would be like if those moments were the reality and not just a quickly-fading oasis. What if my relationship with my dad reflected all those I see in movies and with my friends? I did more than wonder. I prayed and worked and changed to bring about what I wanted.
Then, after finally realizing that I couldn’t dream away reality, that I couldn’t change what was real into what I fantasized it should be (even if I was right about what families should be!), I spent the next ten years healing. Rather, I spent them allowing God to heal me. In that time I witnessed some amazing things. My father-in-law, who has embraced me as his own … my husband, who is the most amazing father I’ve ever seen — better even than those in the movies! These two men have allowed me to be part of what should be. They’ve given me a better understanding of God the Father and the depths of His love for me. They’ve given me reason to praise Yahweh for all the blessings in my life, the greatest of which is watching my children grow up with “should-be” families, whole families that exhibit strong, godly men who love their wives and sacrifice for their children.
This is a good day. And I feel honored to have men in my life whom I may honor with thankfulness. When you know a man who gives so much, thanks seems so inadequate doesn’t it?
So I usually give thanks with food. This recipe is one of Rick’s favorites. It comes from my sister; I’ve no idea where she got it, but it’s great. It’s a little labor-intensive, but so very worth it. The first time you make it, set aside about an hour, start to finish. Once you get the hang of it, you should be able to throw them together in less time. If you don’t have that much time in the morning, cook the sausage the night before. This will allow you to get the whole thing done in under 30 minutes.
Mini Sausage Quiches
- 1 can refrigerated flaky biscuits dough
- 1 lbs ground breakfast sausage
- 2 eggs, slightly beaten
- 2 c cottage cheese
- ½ c parmesan cheese
- dash of pepper
- 2-3 scallions, chopped
Preheat oven to 375’. Cook and drain sausage.
Separate cold biscuits into thin layers. Place one layer in each well of a greased muffin pan. Spoon sausage into each well.
Mix remaining ingredients in a separate bowl and spoon over sausage. Bake at 375’ – about 15 minutes for mini muffins; 20 for regular size.
Recipe Swap Sunday: Grilled Stuffed Zucchinis
Last summer I bought this cookbook from the host of License to Grill. Unfortunately, I bought it so late in the season, I didn’t have much time to try any the recipes. Instead I littered it with post-it notes and promised to do better this summer. So far everything I’ve tried has been fantastic! If you like to grill and enjoy flavor-saturated meals, you might want to get your hands on it.
Zach does not like zucchini and even he said this recipe was “yummy.”
Grilled Stuffed Zucchinis
- 3 T olive oil
- 1 c red onion, finely chopped
- 1 t minced garlic
- 1/2 c dried bread crumbs
- 1 T fresh oregano, finely chopped
- 1 T chives, finely chopped
- 1/2 t kosher salt
- 1/2 t freshly-cracked pepper
- 3 medium zucchinis, trimmed and cut in half lengthwise
- 1 T lemon zest
- 1 c grated mozzarella cheese
- 1/4 c freshly grated Parmigiano-Reggiano cheese
- 1/2 c chopped red pepper
Prepare grill for direct grilling at medium-high heat.
In a saute pan heat 1 T oil over medium heat. Add the onion and garlic. Saute until translucent, but not browned, about 3-4 minutes. Remove from heat. Add bread crumbs, herbs, salt and pepper; mix until combined.
Season zucchinis with salt and pepper and drizzle with oil. Grill flesh-side down for 3 minutes or until nicely charred. Remove and allow to cool slightly. Use a melon-baller to scoop out centers, leaving a 1/2″ border.
Chop the zucchini flesh and add to the onion-breadcrumb mixture. Add cheese and diced red pepper. Mix well. Stuff filling back into zucchini shells.
Oil the grill. Place zucchinis stuffing-side up on the grill and cook for 8 minutes with the lid down, or until filling is warm and cheese had turned golden brown.
Serves 6.
BONUS: In the picture you’ll see I serve this with marinated steak. Here’s my quick and easy steak recipe.
Marinate skirt steak in Balsamic Viniagrette for at least 8 hours. (Do not trim the steak before you cook it. The fat moistens the meat as it grills. If you trim it first, your beautiful steak will dry up far too quickly.) Grill to an internal temperature of 145° F for medium-rare, or until it reaches your preferred doneness. Enjoy!
Tortellini Salad with Chicken and Snap Peas
I love salads! Since today marks the unofficial beginning of summer, the season of salad suppers, I thought I’d post my newest recipe. This is a “Tanya Original.” It’s light, but filling. Makes a great meal in itself. Even Rick said so. Bonus: it offers a great way to use leftover chicken. Hope you like it!
Tortellini Salad with Chicken and Snap Peas
- 1 pkg refrigerated Mozzarella & Herb Tortellini
- 1 large, boneless chicken breast (or 1 ½ c cooked chicken, diced)
- 2 t olive oil
- 1 c cherry tomatoes, halved
- 1 large cucumber, peeled and diced
- 1 c sugar snap peas
- ½ cup carrots, sliced
- ¼ c Creamy Caesar dressing, more or less to your preference
- ¼ t garlic salt
- Crispy Onions
Cook tortellini as directed. Drain, then rinse with cold water.
While the tortellini is cooking, sauté chicken in olive oil until cooked through. Season as desired. (I used a dash of All Season on each side.) Cut into ½” bite-sized pieces.
Combine cooked chicken and tortellini with next six ingredients in serving bowl. Mix well. Top with a light sprinkling of crispy onion pieces. ENJOY!
Serves 2-4.
Happy Memorial Day, all!
Recipe Swap Sunday: Puppy Chow
This recipe dates back to fifth grade. I still have the recipe written in my 10-year-old friend’s handwriting. If you’re reading this: thanks, Jen!! I still make it regularly. It makes a ton, but it won’t last long. Fill a jar and decorate with cool papers or stamped images, and you’ve created a perfect teacher’s gift. ENJOY!
Puppy Chow
1 box Crispix (You can also use Chex.)
2 c semi-sweet chocolate chips
½ c peanut butter
½ c butter
½ c peanuts
3 c powdered sugar
Put peanut butter, chocolate chips and butter in a microwave safe bowl. Melt, stirring every 30 seconds so it doesn’t burn. Add peanuts. Pour over cereal and mix gently. Put powdered sugar in a Ziploc bag or a dish with a tight lid. Add cereal mixture and shake until well-coated.
