A Toast to Tiffany!

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

Caprese Quinoa Bake August 19, 2014

Filed under: Sides — tiffanyrose913 @ 7:37 pm

Caprese Quinoa
Is there anything better than caprese salad? I don’t think so ! And in the summer, I crave it all the time. I constantly have logs of fresh mozz and tons of basil always in my fridge :) This was fantastic!

1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (
2 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar

Preparing your Caprese Quinoa Bake:

-Pre-heat your oven to 400 degrees.

-In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.

-While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper.

Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

-In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil.

-Add Cheese, Transfer the quinoa mixture to a large skillet and smooth the top

Make circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa.

-Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.

While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.

-Sprinkle your quinoa bake with freshly sliced basil, drizzle with the balsamic reduction, and serve immediately.


Greek Meatball Sliders

Filed under: Beef — tiffanyrose913 @ 7:31 pm

Greek Slider
Another winner slider recipes! Something about sliders just scream summer to me! So delicious and fun!

1 pound ground lamb – i used ground beef, couldn’t find lamb!
3 ounces feta, crumbled
2 tablespoons chopped fresh mint, plus leaves for garnish
2 tablespoons grated onion
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon EVOO
8 slider buns, split and toasted
Cucumber slices
3/4 cup tzatziki
Directions1. In bowl, mix lamb, feta, chopped mint, onion, garlic, oregano, salt and pepper. Form into 8 meatballs. In medium nonstick skillet, heat EVOO over medium-high. Add meatballs; cook until browned all over, 7 to 8 minutes. Reduce heat to medium- low; cook meatballs to desired doneness, turning often, 3 to 4 minutes more for medium. Build sliders with buns, cucumber slices, meatballs, tzatziki and mint leaves.


Buffalo Chicken Sliders

Filed under: Chicken — tiffanyrose913 @ 7:28 pm

Buff Chick Sliders
Saw these in the latest Rachael Ray Magazine – and I knew I had to try them! Everyone loved them – even my picky mother! They were perfect poolside :)

1/2 stick butter melted
1 tbsp hot sauce – plus more for dousing
1 lb ground chicken
1 egg
1/2 cup panko
1 tsp salt
1/2 tsp pepper
4 oz blue cheese – block
8 slider buns
parsley and scallions – chopped thin

In bowl combine butter and 1 tbsp hot sauce. In another bowl mix chicken, salt, pepper, egg, panko, parsley, scallions, and 1/4 cup hot sauce. Form into 8 meatballs – grill. When done brush on hotsauce and a slice of blue cheese.


Mushroom Garlic Quinoa

Filed under: Sides — tiffanyrose913 @ 7:20 pm

Mushroom Quinoa
As you can see with my posts – I love quinoa and love when I find new recipes using them! This was so simple, and was so delicious with hamburgers!

1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.


Ryan’s 4 birthday!

Filed under: Max — tiffanyrose913 @ 7:15 pm

My adorable Nephew Ryan turned 4! He had an amazing octonauts themed party – including this awesome cake me and my sister made :) Ryan Bday Cake

Ryan Bday Party


Why I have been missing from blog updates!

Filed under: Max — tiffanyrose913 @ 7:07 pm

Yes, I realize the last post I had on here was from Easter! But there is a reason for that! Baby Lila Rose was born on July 1, 2014 :) Max is just about the proudest big brother I have ever seen, it is so cute! She is 7 weeks old today, so I figured I better get to updating this thing!! LOL – See below for pics :)L01





Strawberry Spinach Salad April 28, 2014

Filed under: Sides — tiffanyrose913 @ 8:38 pm


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!! :)

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

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!



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