I don’t know if words can express how extremely enjoyable this recipe of Chicken Parmigiana truly was!

It is one thing for me to sit here and rave about how delicious and superb this dish tasted but its a completely different thing if I explained to you in depth what happened when I combined the crushed tomatoes, red wine, onions, garlic, fresh chopped parsley and parmesan cheese.  This rich and flavorful dish goes so well for a hungry bunch!

Trust me when I say, this one’s a winner!

Read the rest of this entry »

Rebeccah Subbiah is not only a fellow food blogger she is also a dietician, writer, and personal trainer.  You can find Rebeccah and her delicious recipes at Chow and Chatter, where she discusses travel, good food and nourishment.

Read the rest of this entry »

(Image: cafemama/Flickr)

When you cook, do you follow a recipe?

Now if you do, let me ask you this… Do you have any recipes memorized?

If so, how many?

I started to think about this little question after making my grandma’s banana bread… and that is just something I could actualy make with my eyes closed backwards. 🙂

Just one of those recipes that I have been making for so long it has become imbedded in my memory.  Now for other different recipes, a cookbook is need to be whipped out for a guideline.

So let me ask again, “Do you have any recipes memorized? and if so which ones?”

Read the rest of this entry »

I made these delicious scrumtiliumptious Chocolate Chip Cheesecake Cookie Cups last weekend for my daughter’s Christmas Dance Recital.  I knew all of the mothers would jump for joy when I came strolling in with a little sweet pick me up.

Come on how could you say no to a chocolate chip cookie layered with creamy cheesecake mixture, then topped with fresh whipped cream and sprinkled with mini chocolate chips.

Trust me they did! 😀

These babies were soooooo good that even my poor dad, who by the way has completely sworn off sweets, fell for one and said “Hey Tash… these puppies are dangerous!”

I knew I had a winner!

You can also see these little munchkins on my previous post I did for the “12 Days Of Sharing.”

Hope you enjoy them, I think you will!
Read the rest of this entry »

On December 11, Disney will return to their heritage of hand-drawn animated musicals with the release of The Princess and the Frog. This new movie introduces an exciting beautiful new Disney Princess named Tiana, a frog prince who desperately wants to be human again, and a fateful kiss that leads them both on a hilarious adventure through the mystical bayous of Louisiana.

The movie also stars Bruno Campos, John Goodman, Peter Bartlett, Keith David, Jim Cummings, Jennifer Lewis, Jennifer Cody, Michael-Leon Wooley, Terrence Howard, Oprah Winfrey, and the talented Anika Noni Rose as Tiana.

I was given the opportunity to see in depth a preview and backstage interviews with all of the fabulous stars for this anticipated princess movie, this year when I attended Blogalicious 2009 in Atlanta.  Let’s just say that after the preview showing of the movie, all of the women including myself Oohhhheddddd and Awwweeedddd and almost wept with excitement for the coming up movie.

My daughter and I already have a date planned where we will be going to watch Princess Tiana on her journey with some of her her friends and mothers.  The perfect mother daughter bonding 🙂

Which leads me to my next question…

Would you like to own a copy of Tiana’s Cookbook: Recipes for Kids?

This kid-friendly cookbook features recipes inspired by Tiana and friends in Disney’s The Princess and the Frog. It also features simple instructions, large photographs, and charming art for recipes from Tiana’s Famous Beignets to Ray’s Mud Pie.  In all it sounds like a charming and beautiful gift for a little princess to get this Christmas season.

I am giving away a beautiful copy of this adorable cookbook to one of the many that comment on this post.

To enter the giveaway, just leave a comment below telling me one thing that you enjoy about ThatsSoYummy’s site.   And while you’re at it, if there’s anything you’d like to see on the site… please let me know.  It’s that easy and simple.

Comment (once) any time between now and midnight on Wednesday, Dec. 16th. A random winner will be selected and posted here on Thursday, the 17th.  I’ll contact the winner via email, so please make sure that your email address is contained within your comment. This giveaway is open to all readers, worldwide.

Good Luck!

Giveaway is now closed!

Now I’ll leave you with a preview for the adorable Princess And The Frog!

[youtube h6DmEgtibOg]

Read the rest of this entry »

Hanukkah begins this weekend and what is a better way then to ring in this special holiday with some delicious homemade doughnuts or should I say Soofganiot.  Traditionally, fried food and dairy food are eaten during Hanukkah.  Fried food is a Jewish tradition that reminds those of the miracle of the oil that burned for eight days when the Maccabees purified and re-dedicated the holy Temple in Jerusalem.

Here are a few wonderful delicious recipes from Martha Stewart, Enjoy!

• Hanukkah Sufganiyot (Jelly Doughnuts):  These are the prefect fried ending for celebrating a memorable holiday.

• Cake Doughnuts:  These incredible tasting doughnuts are sprinkled heavily with powdered sugar after frying.

• “Glittered” Sufganiyot:  These delicious sufganiyot can be given as party favors when packaged in cuocake liners and cellophane wrappers.

• Fried Apple Fritters:  Who can say no to thinly sliced apples covered in dough and then fried, not me.

To all that are celebrating Hanukkah this Friday… Happy Hanukkah!

(Images by Martha Stewart)
Read the rest of this entry »

Bren Herrera is an Atlanta-based “Renaissance Woman”, who loves to cook, sing, and write.  Bren is not only a full-time personal chef but also a freelance food/travel writer.  You can see and read more of Bren on her blog, Flanboyanteats.

Read the rest of this entry »

(Image: bookgrl/Flickr)

Did you know that these delicious, sweet minty sticks of pure sugar began as a simple little white stick candy for children to enjoy. It wasn’t until the mid- 17th century that candy canes spread all throughout Europe, which at the time were used to decorate Yule trees and other food items.

In North America, the the first documented example of the use of candy canes to celebrate Christmas occurred in 1847, when August Imgard, a German-Swedish immigrant, hung the candy canes on the branches of a christmas tree.  From that point on the use of candy canes hanging from christmas trees just became tradition.

Candy canes are traditionally red and white striped peppermint flavored candies that are shaped with a hanging hook.  They are also made in a variety of other flavors and may be decorated with different colored stripes and thickness.

When I think of Christmas the first thing that comes to mind are candy canes….

How about you…

Do you like candy canes?
Read the rest of this entry »

(Image: aliciagriffin/Flickr)

French macarons will be found in Starbucks from December 13 till December 25, for a limited time only.  The 12-piece macarons made by Château Blanc in France will be  gracing the states soon.  Each box includes two pieces each of coffee, pistachio, raspberry, chocolate, vanilla, and lemon.

These little babies are selling for $9.95 a box.  Now although these are not the gourmet delectable macarons you find on the Champs-Élysées, they may possibly be able to satisfy a craving you might have.

Do you think you will try these french desserts when they come out?
Read the rest of this entry »

December is here already and I am sure your children are awaiting for the time you tell them “It’s Gingerbread time!”  I know mine are waiting patiently. 🙂

If you have always wondered how to make these yummy deliciously adorable gingerbread cookies then here is a little step-by-step tutorial, by one of our most favorite decorator, Martha Stewart.

I hope this helps 😉

It all begins with the “cookie tools.”

• Mini Cookie Cutters
• Garlic Press
• Straws
• Wooden Skewers
• Pastry Wheel
• Butter Knife

Keep reading for step-by-step’s Read the rest of this entry »