A Toast to Tiffany!

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

Beef and Blue Sliders March 9, 2015

Filed under: Beef — tiffanyrose913 @ 1:17 am


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!


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


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.


Meatball Sub Cupcakes November 1, 2014

Filed under: Appetizers,Beef — tiffanyrose913 @ 9:11 pm

I needed an appetizer for a bbq, and these were just perfect. Who doesn’t love meatballs?
14-Meatball Cupcake

1 can refrigerated crescent dinner rolls
4 oz cream cheese, softened
3/4 tsp Italian seasoning
1 cup shredded mozzarella
12 (1oz) frozen meatballs – i used fresh , but I am sure frozen would be fine!
1 1/4 cup spaghetti sauce

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.

Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese.

Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese.

Read more at http://www.plainchicken.com/2014/09/meatball-sub-cupcakes.html#XCZFV9IeIIDR5Rfp.99


Italian Sausage Breakfast Popover September 9, 2014

Filed under: Beef — tiffanyrose913 @ 2:10 am

I saw Giada make this on tv – and I know that I needed to make these asap! I never made a popover before, and used my regular muffin pan to make these – they were so light and heavenly, I will definitely be making these again!

Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity


Place an oven rack in the center of the oven and preheat to 400 degrees F. place muffin pan in oven for 20 minutes until hot. Butter muffin pan.

Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.

Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.

Place the popovers on a platter and drizzle with maple syrup.


Greek Meatball Sliders August 19, 2014

Filed under: Beef — tiffanyrose913 @ 7:31 pm

Greek Slider
Another winner slider recipes! Something about sliders just scream summer to me! So delicious and fun!

1 pound ground lamb – i used ground beef, couldn’t find lamb!
3 ounces feta, crumbled
2 tablespoons chopped fresh mint, plus leaves for garnish
2 tablespoons grated onion
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon EVOO
8 slider buns, split and toasted
Cucumber slices
3/4 cup tzatziki
Directions1. In bowl, mix lamb, feta, chopped mint, onion, garlic, oregano, salt and pepper. Form into 8 meatballs. In medium nonstick skillet, heat EVOO over medium-high. Add meatballs; cook until browned all over, 7 to 8 minutes. Reduce heat to medium- low; cook meatballs to desired doneness, turning often, 3 to 4 minutes more for medium. Build sliders with buns, cucumber slices, meatballs, tzatziki and mint leaves.


Pizza ala Vodka April 10, 2014

Filed under: Beef,Pizza — tiffanyrose913 @ 4:47 pm

I love vodka sauce anything ( I usually love vodka anything, for sure, but not while 7 months preg!! LOL ), so when this popped up on my google reader I immediately printed it out! I love making pizza, doesn’t hurt that Mike always gets fresh pizza dough balls down the strip at Penn Mac! 1.99 – best bargain in Pittsburgh!
I did say while we were eating how good this would have tasted in a wood/coal fired oven! It was sooo good 🙂

1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
kosher salt
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.

Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you’re like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.

In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.

Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.

Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 – 3/4 cup of the vodka sauce over the dough. Don’t use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.

Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.


Lasagna Bolognese March 24, 2014

Filed under: Beef,Pasta — tiffanyrose913 @ 1:40 pm

14-lasagna bolognese
I have been dying to make this recipe, and since it is still freezing here, this was a perfect sunday dinner! This, a delicious salad, and fresh bread with honey butter from Cenacolo? Perfect Dinner! Me and Mike did make the fresh pasta sheets for this, and it definitely made an enormous difference!! This tasted like something out of a gourmet restaurant. Never made a lasagna without ricotta cheese, but this will definitely be a keeper! Got this from the blog – Brown Eyed Baker – she is a fantastic cook, and from Pittsburgh! Does it get any better? 🙂

For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups milk
¼ teaspoon ground nutmeg
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

5 cups your favorite meat sauce
1 pound lasagna noodles (fresh or store-bought)
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided


1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.

2. Meanwhile, preheat oven to 400 degrees F.

3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9×13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you’ll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.

4. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

5. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

6. Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

7. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.


Cuban Burger October 4, 2013

Filed under: Beef — tiffanyrose913 @ 2:47 pm

Cuban Burger
OMG was this burger delicious! Tastes like something you would have at all those delicious gourmet burger places! All the flavors of a cuban with much less of the work!

For the burgers:
1 lb ground pork
½ lb ground beef
1 tsp ground cumin
½ tsp garlic powder
½ tsp ancho chile powder (or regular chili powder)
Extra virgin olive oil
Kosher salt and freshly ground black pepper

For the Dijon aioli:
2 ½ tbsp mayonnaise
2 tbsp Dijon mustard
½ tsp garlic powder
1 tsp white wine vinegar
Kosher salt and freshly ground black pepper

For burger assembly:
4 burger buns
4 oz Manchego cheese, shredded or sliced
Dill pickle sandwich slices (long, not rounds) or spears
Cooking spray

1.To make the burgers: Preheat the grill to medium-high heat. Clean off a few bricks or flat rocks.
2.In a large bowl, mix the pork, beef, cumin, garlic powder, and chile powder together with a fork until everything is thoroughly distributed. Form 4 patties (they will be large but will shrink on the grill due to the fat in the pork) and set them on a large plate. Drizzle the tops with a little olive oil and sprinkle with salt and pepper; repeat on the other side. Turn one burner of the grill down to medium and grill the burgers on that side for 8 minutes, flipping halfway through. Be prepared for some smoke and flames, again due to the fat in the pork. Leave the grill on after you take the burgers off, returning the medium burner back to medium-high.
3.To make the Dijon aioli: While the burgers cook, whisk the mayonnaise, mustard, garlic powder, and vinegar together in a small bowl. Season with salt and pepper to taste.
4.To assemble the burgers: Lay out 4 pieces of aluminum foil on the counter top. Lightly spray the foil with cooking spray. Place the bottom of the buns in the center of each respective piece of foil. Divide the aioli between the buns. Place the burgers on the buns, top with cheese and pickles, then the tops of the buns. Lightly spray the tops of the buns with cooking spray and wrap up the burgers tightly with foil and press down on the tops a little.
5.Return the burgers to the front edge of the grill and press the bricks or rocks down on top of the burgers. (You’ll want the burgers set towards the front of the grill because that little top rack gets caught up in the bricks if the burgers are too far towards the back when you try to close lid.) Close the lid and cook for 6 to 8 minutes, flipping the burgers with tongs (easier than a spatula) halfway through – remove the bricks/rocks with pot holders as they will be hot!! Remove the burgers from the grill, unwrap, and serve hot.


Meatball soup with Broken Spaghetti

Filed under: Beef,Soup — tiffanyrose913 @ 2:44 pm

spicy soup

Max Pitt
I got this recipe from Rachael Ray – although I used Giada’s spicy meatball recipe made last week , and I frozen another dozen. The spicy meatball recipe ( here ) added so much to this soup! I loved it! Rachael’s recipe is below, and so is giada’s meatballs 🙂

Also a pic of Max – Let’s go Pitt!!
1/4 pound ground beef

1/4 pound ground veal

1 cup (1 1/2oz) breadcrumbs

1 egg, lightly beaten

1 tablespoon finely chopped flat-leaf parsley

1 cup grated parmesan

salt and pepper

1/3 cup vegetable oil

6 cups chicken broth

2 carrots, thinly sliced

8 ounces dried spaghetti, broken into 1-inch pieces

5 ounces baby spinach leaves

Directions1. In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
3. In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.

Giada’s meatballs:

1 cup plain bread crumbs

¼ cup whole milk, at room temperature

2 large eggs, at room temperature

1 small onion, finely chopped*

½ cup finely grated Parmesan cheese

¼ cup chopped fresh basil leaves

¼ cup chopped fresh Italian parsley leaves

1 tablespoon tomato paste

2 cloves garlic, minced

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound ground dark turkey meat

1 pound spicy Italian turkey sausage links, casings removed

Extra-virgin olive oil, for drizzling


Garlic Beef Enchiladas July 9, 2013

Filed under: Beef — tiffanyrose913 @ 1:04 am

OMG I cannot say enough about this dish! I saw it in a magazine, tore it out, and stored it in my recipe collection. Then I saw it on pinterest and I wanted to try it again so bad. I was so intimidated on making my enchilada sauce, so I kept ignoring it – until I decided to give it a try , I am so glad I did! It tasted so good, so authentic, sooo yummy! I will not be scared on making my own enchilada sauce ever again 🙂

garlic beef enchiladas

•1 pound ground beef

•1 medium onion, chopped
•2 tablespoons all-purpose flour
•1 tablespoon chili powder
•1 teaspoon salt
•1 teaspoon garlic powder
•1/2 teaspoon ground cumin
•1/4 teaspoon rubbed sage
•1 can (14-1/2 ounces) stewed tomatoes, cut up
•1/3 cup butter
•4 to 6 garlic cloves, minced
•1/2 cup all-purpose flour
•1 can (14-1/2 ounces) beef broth
•1 can (15 ounces) tomato sauce
•1 to 2 tablespoons chili powder
•1 to 2 teaspoons ground cumin
•1 to 2 teaspoons rubbed sage
•1/2 teaspoon salt
•10 flour tortillas (6 inches), warmed
•2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

•In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
• Preheat oven to 350°. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
• Pour 1-1/2 cups sauce into an ungreased 13×9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
• Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.


Pot Roast Pappardelle January 18, 2013

Filed under: Beef,Pasta — tiffanyrose913 @ 6:41 pm

Roast - Copy

This recipe popped up on my google reader and it was perfect timing…I have at least 3 roasts in my freezer that I need to use LOL!

This was really good, and I think it might be even better ( and easier ) in the crockpot!  Oh, and I added peas at the end, because Mike loves peas 🙂

1 (2½ to 3 pound) boneless chuck roast, tied
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, lightly crushed
1½ teaspoons finely chopped fresh thyme
1 cup dry white wine
1 (14-ounce) can diced tomatoes, undrained
1 batch fresh pasta, rolled to the third-to-last setting, cut into ½-inch strips
freshly grated parmesan cheese, for serving

1. Heat oven to 325 degrees. Season the roast on all sides with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Once the oil is hot, place the roast in the pot and brown it on all sides, turning it every 3 to 4 minutes for even coloring. Transfer the browned roast to a plate. Reduce heat to medium, add onions, carrots, celery, and garlic, and sauté, stirring frequently, for about 10 minutes, or until the vegetables are tender and the onion is golden. Stir in the thyme, wine, tomatoes, and ½ teaspoon salt. Return the meat to the pot, along with any juices that accumulated on the plate. Bring liquid to a simmer, cover, and place the pot in the oven.

2. Braise the meat, turning it every 45 minutes or so, for about 2½ hours, or until the meat is fork-tender and the sauce has thickened.

3. When the meat is almost done, bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate the noodles. Cover the pot until the water returns to a boil, then uncover and cook the pasta for just a few minutes, until al dente. Drain the pasta.

4. Remove the roast from the pot, and slice or shred it. Serve with the pasta and sauce, topped with the cheese.