A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Strawberry Spinach Salad April 28, 2014

Filed under: Sides — tiffanyrose913 @ 8:38 pm

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This salad is so perfect for the upcoming summer months!
I had this at my friend Andrea’s baby shower years ago, and have been thinking about it ever since! I finally got the recipe!! Thanks Andrea and Chrissy!! :)

Dressing:
2 tbsp poppyseeds
1/2 cup sugar
1/2 cup oo
1/4 cup white vinegar
1/4 tsp worcheshire sauce

Salad”
10 oz spinach
1 qt strawberries
1/4 cup slivered almonds toasted
1 container of feta

Clean spinach , strawberries and slice into thin slices. Whisk poppyseeds, oo, vinegar, w. sauce, cover and chill for an hour.

Combine spinach, strawberries, almonds, cheese – pour dressing, and chill for 10-15 – then serve!

 

Baby Emma Rose is Here!

Filed under: Max — tiffanyrose913 @ 8:34 pm

I have a new niece! And she is just as cute as a button! Can you tell how exciting the boys are about her??? :)
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Easter 2014

Filed under: Max — tiffanyrose913 @ 8:33 pm

We had such beautiful weather this year for easter! And it couldn’t have came at a better time because the kids just loved being outside, especially for the big Easter Egg Hunt! Here are just some pictures of the little bunnies!! :) And Nicole’s Pretzel M&M Flowers!

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Max is loving spring!! April 10, 2014

Filed under: Max — tiffanyrose913 @ 4:48 pm

14-Firefighter

14-Bed

14-swingHere are just some new pictures, Max is all ready for the warm weather to finally be here!! :)

 

Pizza ala Vodka

Filed under: Beef,Pizza — tiffanyrose913 @ 4:47 pm

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I love vodka sauce anything ( I usually love vodka anything, for sure, but not while 7 months preg!! LOL ), so when this popped up on my google reader I immediately printed it out! I love making pizza, doesn’t hurt that Mike always gets fresh pizza dough balls down the strip at Penn Mac! 1.99 – best bargain in Pittsburgh!
I did say while we were eating how good this would have tasted in a wood/coal fired oven! It was sooo good :)

1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
kosher salt
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.

Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you’re like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.

In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.

Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.

Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 – 3/4 cup of the vodka sauce over the dough. Don’t use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.

Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.

 

Buffalo Chicken Waffle Fries March 30, 2014

Filed under: Appetizers,Chicken — tiffanyrose913 @ 11:14 pm

14-Buff Chicken nachos
Ok – these definitely do not count as low calorie ANYTHING, but these were so good to eat when having a few friends over on a saturday night! I pinned on pinterest just last week and knew they would be perfect for this weekend!

Ingredients:

Waffle Fries, enough for a single layer on a sheet pan
1 cup roasted chicken (rotisserie works great, so does this freezer shredded chicken)
1/2 cup Frank’s hot sauce (more to taste)
1 handful grated cheddar cheese
1 handful grated mozzarella cheese
ranch dressing, for drizzling
chives, for sprinkling

Directions:

Preheat oven to 425 degrees (or according to the package of your waffle fries).
Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.
Add the chicken and buffalo sauce and toss to coat. Taste and add more hot sauce if desired.
When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.
Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.

 

Lasagna Bolognese March 24, 2014

Filed under: Beef,Pasta — tiffanyrose913 @ 1:40 pm

14-lasagna bolognese
I have been dying to make this recipe, and since it is still freezing here, this was a perfect sunday dinner! This, a delicious salad, and fresh bread with honey butter from Cenacolo? Perfect Dinner! Me and Mike did make the fresh pasta sheets for this, and it definitely made an enormous difference!! This tasted like something out of a gourmet restaurant. Never made a lasagna without ricotta cheese, but this will definitely be a keeper! Got this from the blog – Brown Eyed Baker – she is a fantastic cook, and from Pittsburgh! Does it get any better? :)

For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups milk
¼ teaspoon ground nutmeg
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

5 cups your favorite meat sauce
1 pound lasagna noodles (fresh or store-bought)
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided

Directions:

1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.

2. Meanwhile, preheat oven to 400 degrees F.

3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9×13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you’ll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.

4. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

5. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

6. Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

7. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.

 

 
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