A Toast to Tiffany!

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

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.

Greek Yogurt Blue Cheese Dip

Filed under: Appetizers — tiffanyrose913 @ 2:03 pm

2015-greek yogurt dip

This has been my go to dip all summer, basically because you have NO clue you are eating greek yogurt!

1 container greek yogurt

1 container blue cheese

1 tbl chopped fresh parsley

2 tbl chopped fresh scallions

Mix together and chill for 2 hours – the longer the better !


BBQ Chicken and Goat Cheese Pizza

Filed under: Chicken,Pizza — tiffanyrose913 @ 2:00 pm

This was such a great meal for a couple reasons.. 1.  I had bbq chicken in the crockpot the first day – cooked the whole package of chicken breasts, then shredded the two I had left over to put on this pizza the next day!  I love meals like that!  This orginally called for bbq pork, which I equally love, but had chicken on hand :)

2015-bbq pizza


For the topping (for one pizza):

  • 3/4 cup BBQ sauce (use your favorite)
  • 1 cup cooked Kalua Pork (we love using our leftover shredded pork on pizza)
  • 1/4 cup sliced red onion
  • 1/3 cup sliced fresh pineapple
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup goat cheese, crumbled
  • 2 Tbsp parmesan cheese
  1. Pat the dough with floured hands to make a 12inch round pizza (using a baking pizza stone or round pizza pan). Form a rim by pinching the edge of the dough.
  2. Spread your bbq sauce on bottom of one crust. Top with shredded pork, red onion and pineapple. Sprinkle pizza with three cheeses.
  3. Bake in oven for 18-20 minutes, until cheese is bubbly and melted and the crust is browned. Slice and enjoy immediately!!

Portillo Chopped Salad

Filed under: Pasta,Sides — tiffanyrose913 @ 1:53 pm

I love summer because I love cooking out, and I LOVE sides! This one is just fabulous, so fresh, and so easy – just throw everything together!

2015-portillo pasta salad

  • 1 head iceberg lettuce
  • 1 – 2 heads Romaine lettuce, depending on size
  • 1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
  • 1 small red onion, finely minced
  • 1 bunch green onions, thinly sliced
  • 3 tomatoes, seeded and diced
  • 2  c. ditalini pasta, cooked and cooled
  • 1 lb. bacon, cooked and crumbled
  • 1 c. gorgonzola cheese, crumbled
  • Vinaigrette dressing, bottled or homemade (we used a Honey Mustard Vinaigrette)

1. Wash and dry the lettuces. Finely chop until the lettuce is in small pieces. Put in a large bowl.

2. Add remaining ingredients, except dressing, and toss to combine well.

3. Serve dressing along side the salad or pour on and combine just before serving.

The original Portillo’s Chopped Salad includes diced chicken breast, but we opted to leave that out to make it more picnic and side-dish friendly. I think I’ll be making this for just our family very soon and including the chicken. It would definitely be hearty enough to make a complete meal.



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