A Toast to Tiffany!

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

Just Like KFC baked chicken March 27, 2015

Filed under: Chicken — tiffanyrose913 @ 9:50 pm


Another pinterest winner!  I love finding new ways to cook chicken cutlets – and boy did this taste wonderful!  Love all the paprika!

Mix in a Gallon Size Ziploc or Large Bowl:  
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 cup panko
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Barley with Lemon – Parsley Pesto

Filed under: Sides — tiffanyrose913 @ 9:44 pm

As soon as I saw this in Food Network Magazine, I knew I had to make it immediately!  Omg was this good – I can totally see myself making this a ton over the summer, poolside!


Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.


Artichoke Lemon Pasta

Filed under: Pasta,Sides — tiffanyrose913 @ 9:35 pm


Yay!  Its spring!  So that means I am all about lemons, artichokes, and asparagus – which are all ingredients in this fabulous pasta!  Wonderful , quick find, that I saw in Taste of Home magazine :)


  • 2-1/2 teaspoons salt, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 4 cups uncooked bow tie pasta (about 12 ounces)
  • 3 tablespoons olive oil, divided
  • 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
  • 2 garlic cloves, minced
  • 1 cup crumbled goat cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 2 to 3 tablespoons lemon juice
  • 1/3 cup grated Parmesan cheese


  1. Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  2. In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
  3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
  4. Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese. Yield: 6 servings.

French Onion Farro

Filed under: Sides — tiffanyrose913 @ 9:31 pm


I have cut this out of food magazine for a long time, so when I finally made it , I wondered, WHAT TOOK SO LONG???  LOL – This is amazing!  And it works perfectly with farro!


2 tablespoons unsalted butter
1 large onion, thinly sliced
2 tablespoons brandy or cognac
2 cups farro
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 bay leaf
1/4 cup grated parmesan cheese (about 1 ounce), plus a small piece of rind
1 cup grated gruyere cheese (about 4 ounces)
2 tablespoons roughly chopped fresh parsley


Position a rack in the upper third of the oven and preheat to 400 degrees F. Melt the butter in a medium pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the brandy and cook until evaporated, about 2 minutes. Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes. Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind. Bring to a boil, then stir in the grated parmesan.

Transfer the mixture to a 1 1/2-quart baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes. Remove from the oven; discard the bay leaf and parmesan rind. Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes. Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute. Top with the parsley.


Happy Baptism Sonja! Lila’s first plane ride to Florida!

Filed under: Uncategorized — tiffanyrose913 @ 9:27 pm

We had a wonderful and amazing trip to Florida … again!  We were blessed to be the godparents of our niece Sonja, and so we went down to St Petersburg, where we partied like rockstars at a bayfront mansion, hung out with family and friends on the beach and poolside, and took Max to his 2nd trip to Disneyworld!  It was just such a fabulous trip – I can’t wait to go back!

15-Andrea 15-beach 15-family 15-lila 15-max 15-pausic 15-pool 15-sonja 15-zurg


Lime Mustard Vinegarette

Filed under: Sides — tiffanyrose913 @ 9:21 pm


Since I am trying to THINK SPRING, I love nothing more than avocados and lime – so when mike got some good looking avocado’s at Aldi’s, I knew that I had to make a salad – and this dressing made it just so tropical!

Total Time

5 mins


5 mins




  1. Combine all ingredients except oil in a a blender or food processor.
  2. Blend until well combined.
  3. Add oil and blend until completely combined.
  4. Chill, preferably overnight to blend flavors.
  5. Serve on your favorite salad.

Thai Peanut Noodles with Veggies March 14, 2015

Filed under: Pasta — tiffanyrose913 @ 1:22 am

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!



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