A Toast to Tiffany!

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

Butternut Squash Orzo October 23, 2015

Filed under: Uncategorized — tiffanyrose913 @ 2:42 pm

2015-butternut 2015-butternut2

This is the perfect fall dish – can be served warm or cold, and the combo of flavors just scream fall!!

I had to add in a pic of my little guy too – he was going on a treasure hunt while I was making dinner :)

1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
1/2 red onion, sliced
3 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
1 cup orzo pasta
4 cups water
2 cups fresh spinach, chopped
3/4 cup dried cranberries
Drizzle of olive oil
Salt and pepper, to taste


1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. Make sure you stir once or twice while the squash is roasting.

2. While the butternut squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for about 10-12 minutes or until orzo is tender. Drain the orzo and put it in a medium bowl.

3. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Stir in spinach and dried cranberries. Drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.


Ocean City , NJ trip!

Filed under: Uncategorized — tiffanyrose913 @ 2:39 pm

We just made our annual OCNJ trip for Columbus Day weekend, and we actually had gorgeous weather from start to finish!!

The boys had SUCH a blast doing the boardwalk, beach, and their new fave sport.. Miniature Golfing!   The girls just had a blast being roommates again!  LOL

Max and Ryan had a BLAST playing with all their friends and cousins from Philly, and it was so nice to see our friends and my cousin that stopped down to see us!  Perfect weekend :)

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Annual Trip to the Pumpkin Farm! October 22, 2015

Filed under: Uncategorized — tiffanyrose913 @ 6:33 pm

We had our annual trip to the pumpkin farm and it was a blast as usual!  it just keeps getting more fun every year as they get older!

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Easy Feta Dip September 25, 2015

Filed under: Appetizers — tiffanyrose913 @ 3:39 pm

2015-medit tortellini salad

This Dip is so addicting , that it is dangerous.  And so easy – serve with a fresh baguette – and its literally all I want to eat!

  • about ⅓ cup olive oil
  • 3 Roma tomatoes, seeded and diced
  • 4-5 green onions, sliced thinly
  • 8 ounces feta cheese, crumbled (see Note)
  • 2-3 teaspoons Penzey’s Greek seasoning
  • fresh baguette, sliced thinly
  • (optional) balsamic vinegar
  • On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
  • Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
  • With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.
  • Serve with warm sliced baguettes for scooping up the dip.

Meditteranean Tortellini Salad

Filed under: Sides — tiffanyrose913 @ 3:36 pm


Yet another AMAZING side to go along with anything!  SOO good!

  • 1 lb tortellini
  • 1 red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1 green bell pepper, diced
  • 4 oz feta cheese, crumbled
For the dressing
  • ⅓ cup red wine vinegar
  • 2 tsp fresh lemon juice
  • 1 tsp sugar
  • 2 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ cup extra virgin olive oil
  • salt and black pepper, to taste
  1. Bring a pot of salted water to a boil and cook the tortellini according to package instructions.
  2. Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite. Drain after 5 minutes.
  3. When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, bell pepper, feta cheese, and tortellini.
  4. In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly pour in the olive oil and whisk to combine. Season to taste with salt and black pepper. Pour the dressing over the tortellini salad and toss to combine. Serve warm or at room temperature.

Pineapple Salsa

Filed under: Appetizers — tiffanyrose913 @ 3:32 pm

2015-pineapple salsaI made this for the Buffett tailgate , and I could literally eat it by the spoon!!

1 small pineapple, peeled cored and very finely diced, about 2 1/2 cups
1 large jalapeno, seeded and finely minced, about 2 tablespoons, add more for a spicier bite
1 small lime, juiced, about 1 tablespoon fresh lime juice
1 handful cilantro (leaves only), finely chopped, about 2 tablespoons
1/4 cup red onion
1/4 teaspoon kosher salt, adjust to taste
1/8 teaspoon freshly ground black pepper, adjust to taste

Place all ingredients in a bowl and stir to combine. Cover with lid or transfer to an airtight container. Chill until ready to serve. This will keep well in the refrigerator for about a week.


Mexican Corn Salad

Filed under: Sides — tiffanyrose913 @ 2:07 pm

This was one of my most favorite things I have made all summer!  Perfect for a bbq!!


  • 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise (I used light)
  • 3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
  • 2 tablespoons lime juice (fresh is my favorite)
  • 1 tablespoon jalapeno peppers, finely chopped
  • ⅓ cup fresh cilantro, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • salt and pepper to taste
  1. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.


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