A Toast to Tiffany!

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

Thai Peanut Noodles with Veggies March 14, 2015

Filed under: Pasta — tiffanyrose913 @ 1:22 am

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Saw this in Rachael Ray’s magazine and I knew I had to make it – Thai might be my fave type of food, and I have been craving a trip to my fave thai restaurant – Silk Elephant in Pittsburgh. But with no sitter ( sigh ) I decided to make my own! It was fantastic! I threw in some shredded chicken I had left over, and it was just perfect!
1/2 cup creamy peanut butter
1/4 cup lime juice
2 tbsp sugar
2 tbsp chili garlic sauce
2 tsp soy sauce
2 tsp hoisin sauce
6 oz whole wheat linguine cooked
4 cups chopped bok choy
1 large carrot grated
1 garlic chopped
1 red bell pepper thinly sliced
1 cup roasted peanuts – chopped
1 cup scallions, parsley, cilantro for on top

In large bowl whisk first 6 ingredients. Toss with cooked veggies and pasta – sprinkle on peanuts and garnish!

 

Arugula Radish Salad

Filed under: Sides — tiffanyrose913 @ 1:12 am

Saw this on the chew, and thought it just looked so good and refreshing! This was such a different twist on my everyday salad!

3 Cups Arugula
1/2 Cup Radishes
1/4 Cup Blue Cheese
1 Granny Smith Apple (Chopped Thin)
1 Stalk Celery (Chopped Thin)
1 Tablespoon Shallots
Salt
Black Pepper
1 Tablespoon Dijon Mustard
1 Ounce Red Wine Vinegar
2 Ounces Olive Oil

Toss together the arugula, radishes, apple, celery, and blue cheese.
Stir together the Dijon mustard, red wine vinegar, olive oil, salt, pepper, and shallots for the vinaigrette.
Combine and enjoy!15-arugula

 

Pasta and Lentil Soup March 9, 2015

Filed under: Soup — tiffanyrose913 @ 1:37 am
Tags: ,

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15-lila

15-maxlilaFound this recipe in Food network , it is absolutely perfect for a cold winters night – we loved it! Here are some pictures of my snuggle bunnies, perfect for a comfy cozy soup post! :)

Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14 -ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

 

Lila Rose – 6 months!

Filed under: Uncategorized — tiffanyrose913 @ 1:31 am

Cannot believe how fast time is flying by! Here are just some of her pictures from her 6 month photo shoot!! :)
LR24

LR21

LR15

LR02

 

Buffalo Quinoa “Meatballs”

Filed under: Appetizers — tiffanyrose913 @ 1:30 am
Tags:

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Wow – these just blew me away. I am obsessed with finding ways to substitute quinoa weekly, and this was just absolutely amazing! I made a dipping sauce of just blue cheese, greek yogurt, and fresh parsley – and wow – amazing!

Quinoa bites

2 cups cooked quinoa (you’ll need to cook about 1 cup of quinoa)
4 c eggs, lightly beaten
3 tablespoons tomato paste
1 teaspoon fine grain sea salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 cup breadcrumbs
30 ½-inch cubes mozzarella

Sauce

½ stick / 4 oz / 113 gr butter
½ cup hot sauce (I used Frank’s Red Hot)

Directions

Preheat oven to 350°F . Line a baking sheet with parchment paper and set aside.
Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper into a bowl.
Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture.
Scoop 1 heaping tablespoon of quinoa mixture and with dampened hands make quinoa balls – placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about all quinoa bites.
Place quinoa bites onto the lined baking sheet and bake for 15 minutes.
In the meantime make the sauce. Combine the hot sauce and butter in a small saucepan on medium heat (or place in a microwave safe bowl for 2 minutes on high).
After 15 minutes, remove baking sheet from the oven, gently turn quinoa bites (they should have browned a little) and top with buffalo sauce.
Put back in the oven and bake for another 8 minutes.

 

Hippie Juice

Filed under: Cocktails — tiffanyrose913 @ 1:23 am

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Ok, we are DONE with winter here in Pittsburgh, so I decided to have people over and pretend it was hot, and we were on our deck for happy hour! This drink definitely transported us to warmer temperatures, and I will definitely be making this poolside!

1c. Smirnoff Watermelon Vodka
– 1/3c. Triple Sec
– 1/3c. Malibu Coconut Rum
– 4 scoops Country Time Pink Lemonade Mix
– Water, and Strawberries!

 

Beef and Blue Sliders

Filed under: Beef — tiffanyrose913 @ 1:17 am

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OMG – if you need something to make for a party – GO MAKE THESE! Thank you pinterest, once again for giving me yet another go to recipe for parties that is absolutely delicious!

Ingredients

For the Meat
•1 2lb beef chuck roast, trimmed of excess fat
•1 tbsp brown sugar
•¼ tsp dried thyme
•¼ tsp celery seed
•1 tsp granulated garlic
•1 bay leaf
•¼ C soy sauce

For the Sliders
•12 white dinner rolls
•1 C mozzarella cheese, shredded
•3-5 oz blue cheese crumbles
•¼ C mayonnaise
•2 tsp prepared horseradish
•⅛ tsp ground black pepper
•½ C butter
•2 tsp Worcestershire sauce
•1 tsp poppy seeds
•2 tsp dehydrated onion
•1 tsp sugar

Instructions

For the Meat:
1.Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow-cooker. Pour soy sauce over roast.
2.Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily.
3.Remove meat from slow-cooker and shred.

For the Sliders:
1.Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching.
2.Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.
3.Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll.
4.Place the roll tops on the cheese and beef to create a sandwich.
5.Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.
6.Cover baking sheet with foil and bake in a preheated oven at 375 for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.

 

 
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