A Toast to Tiffany!

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

Chicken and Broccoli Casserole January 30, 2015

Filed under: Chicken — tiffanyrose913 @ 2:09 pm

chicken broccoli

Found this in the food network magazine – I substituted farro for rice, and greek yogurt for sour cream, and it was the perfect weeknight dinner!

Ingredients
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Directions

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

 

Chicken with Sun-dried tomato cream sauce January 23, 2015

Filed under: Chicken — tiffanyrose913 @ 2:52 pm
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WOW – this dish just blew me away! Not sure why I was suprised – chicken, cheese, sundried tomato, basil, and a dash of cream? Come on! My mom wanted to know what illegal substance I put in this sauce because she was just sopping this up with bread nonstop! LOL – go make this!

Ingredients
8 chicken tenders
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Instructions
Preheat oven to 400 degrees F.
Season chicken tenders with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, , about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

 

Warm Bacon Cheese Dip

Filed under: Appetizers — tiffanyrose913 @ 2:48 pm
Tags: , ,

I wanted a different dip to watch the AFC/NFC championship games this sunday – it was so good and so easy, assembled everything before we took Max to the science center for the day before the games started ! Delicious!

Here is a pic of max at the omnimax theater – ready to see the Titans of the Ice Age!
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Ingredients

◦1 package (8 ounces) cream cheese, softened
◦1-1/2 cups (12 ounces) sour cream
◦2 cups (8 ounces) shredded cheddar cheese
◦1-1/2 teaspoons Worcestershire sauce
◦ 3/4 pound sliced bacon, cooked and crumbled
◦ 1/2 cup chopped green onions
◦ Assorted crackers for dipping

Instructions
1.Preheat the oven to 325°.
2.In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.
3. Bake until bubbly!

 

Zoodles!! January 7, 2015

Filed under: Sides — tiffanyrose913 @ 11:09 pm

This was one of the things I most wanted for Xmas – A veggie spiralizer! Thanks to Pinterest, I have seen all these amazing recipes with veggie ” noodles” , and I knew this would be right up my alley!

I used it for the first time yesterday, and OMG it was so easy and soooo delicious!! I used zucchini noodles – aka ZOODLES instead of rice noodles – and it tasted amazing! I can’t wait to see what I can do with it next!

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New Years Eve 2014

Filed under: Uncategorized — tiffanyrose913 @ 11:05 pm

Where in the world did 2014 go? I blinked, and it was over! We did our annual NYE Fondue Fest, and it was absolutely delicious as usual! There is nothing better than ringing in the new year with the people you love and lots and lots of melted cheese, chocolate, and wine!! Happy New Year everyone!!

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Christmas 2014

Filed under: Uncategorized — tiffanyrose913 @ 11:02 pm

Christmas is my most favorite time of year – and this year was just amazing! Xmas eve is the best night ever , in my opinion, and this year was no different! It was so fun to be off work, spend time with everyone you love – and especially with all the new little babies in the family this year – it was so awesome! Here are just some of the MANY pics I have ! My mom and the girls, Mike making his seven fishes, Lila in her xmas eve dress, Max on Christmas Morning, and of course the kids with SANTA, who made a very special appearance at my house xmas eve! I hope you all had a wonderful Christmas!! :)

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Shredded Brussel Sprouts with Hazelnuts

Filed under: Sides,Uncategorized — tiffanyrose913 @ 10:24 pm

Have you ever tried shredded brussel sprouts? Omg – they might even be more delicious than regular brussel sprouts! This was so amazing, that I made it again for my Christmas Eve dinner! The hazelnuts add a special, elegant touch!

And a pic of my original kitchen assistant, Max, not eating sprouts of course – but his fave… chocolate!

Ingredients
1/2 cup blanched hazelnuts
1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic, minced
2 tablespoons pure maple syrup
Kosher salt and cracked black pepper
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Directions

Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.

Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.

In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot

 

 
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