A Toast to Tiffany!

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

Philly Cheesesteak Sloppy Joes May 8, 2012

Filed under: Beef — tiffanyrose913 @ 3:34 pm

Me and Mike lived near Philly for over 6 years, and one of the things I really miss is a good old cheesesteak!  When I saw this recipe pop up , it instantly grabbed my attention, and it was so easy to make.  Since Max is on a hunger strike ( won’t eat ANYTHING but Chicken Fries and Mac and Cheese ) , I thought for sure he would like this.  Unfortunately , he threw this too on the floor ( maddening ), but me and Mike loved it!

Philly Cheesesteak Sloppy Joes

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls

For the cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

What you’ll do:
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.


Korean Beef Tacos February 7, 2012

Filed under: Beef,Max — tiffanyrose913 @ 11:26 pm









I had this recipe starred for so long, I am so glad I finally made it !  My house smelled like PF Chang’s in no time!  It smelled just like Mongolian beef – delicious!  Max loved it too!

For the beef: 5 lbs. beef short ribs or any roast cut
1 (10 oz.) bottle low sodium soy sauce
1 cup packed brown sugar
6 cloves garlic, minced or pressed
4 tbsp. ginger, grated
6 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. vegetable or olive oil
~1 cup water (optional)

For the cucumber slaw: 1 cucumber (seedless recommended)
Thinly sliced red onion
1/2 tsp. salt
2 tbsp. rice vinegar
crushed red pepper flakes to taste

To assemble:small tortillas
bean sprouts
Greek yogurt (or sour cream)

Lime slices

1. To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. (The slicing can be done on a mandolin.) Place the cucumber slices in a colander set over a bowl and allow to sit for 1 hour. Shake additional water from the colander and pat the cucumber slices with paper towels to remove excess liquid.
2. Transfer cucumber slices to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use. (Leftovers will become less crunchy over time. Pour off any accumulated liquid when serving leftovers and toss with an additional 1-2 teaspoons vinegar to taste, if necessary.)
 3. To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the beef.
4. In a medium bowl, whisk soy sauce, sugar, and vinegar with the garlic, ginger, and oils. Pour over the ribs in the slow cooker. If liquid level looks low, add about 1 cup of water. Cook on low for 8 hours.
5. To serve, shred the meat with two forks and toss with a small amount of the cooking liquid. Warm the tortillas and top with beef, cucumber slaw, cilantro, bean sprouts, Greek yogurt, and lime.


Tuscan Lasagna January 11, 2012

Filed under: Beef — tiffanyrose913 @ 7:58 pm

My friend Gretchen came to my house over the holidays and was talking about tuscan lasagna, and how good it was!  I remembered I had a recipe for it, and I immediately wanted to try it!  It was like a cross between Pastitsio and Regular Lasagna… so good and so different!

1 red onion, chopped
1 carrot, chopped
2 stalks of celery chopped
1/4 cup Olive Oil
1/2 tsp Crushed red pepper
Pinch of nutmeg
3 1/2 tsp garam masala
1 tsp grated nutmeg
1/4 tsp cinnamon
3/4 tsp curry powder
1 package ground pork/beef/lamb mix
1 cup dry red wine
1 pkg (24 oz) Tomato Sauce
1 3/4 cups water
salt and pepper to taste
1 pkg (12.5 oz) no bake lasagna sheets
1 pkg (24 oz) bechemal
6 Tbsp parm
Cracked black pepper to taste
  • Make soffritto: Process onion, carrot, celery, in food processor until very fine. Set aside.
  • Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
  • Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
  • Make meat ragu: Add ground pork, ground beef, to soffritto. Raise heat to MEDIUM-HIGH;  cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
  • Add tomato sauce, water, and spice blend. Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. 

Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.

  • Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.  
  • Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
  • Repeat steps 7 and 8 twice.
  • Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
  • Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving

Giardinera Pot Roast October 20, 2011

Filed under: Beef — tiffanyrose913 @ 3:10 pm

This recipe literally had 3 ingredients – The Pot Roast, jarred Giardinera, and Beef stock – Easy, right?  It was so good, and the meat was sooo tender, just falling apart. So good and so easy!  They said this would be great served with buttered noodles, polenta, or gnocci – all great sides, I served with garlic mashed potatoes, delicious!

Just get a nice sear on your roast before you stick it in the crock pot, then pour the whole bottle of drained giardinera on top and then add your water or broth. Cover and cook on low for 8 hours or until very tender, it will make plenty of flavorful juice, enough to spoon over your cut roast or to toss in with noodles, or any side of your choice!


Jalapeno Popper Burgers September 12, 2011

Filed under: Beef — tiffanyrose913 @ 2:17 am

My friend Annie made these delicious burgers at a cookout at her house at the beginning of summer, and they were so good, I knew I had to make them too!  What better time than a labor day picnic??? These were a hit!


  • 3 large jalapeño peppers
  • 1 Fresno chili pepper, sliced into 1/8-1/4-inch slices
  • 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil, plus more for drizzling
  • 8 ounces cream cheese, softened
  • 2 tablespoons yellow onion, grated
  • 1 large clove garlic, grated or minced
  • Salt and pepper
  • 1/2 teaspoon cumin
  • 1/4 cup fresh cilantro leaves (a small handful), finely chopped
  • 2 pounds coarse ground beef sirloin or chuck
  • 12 2-inch x 2-inch slices of sharp yellow cheddar or smoked yellow cheddar cheese 
  • 12 slider rolls, such as 3-inch brioche rolls or cornmeal-topped dinner rolls, split


Pre-heat a griddle or grill to medium-high heat. 

Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings.  

Place a small skillet over medium-high heat with one turn of the pan of EVOO. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.  

While the peppers are cooking, in a small mixing bowl, combine the softened cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside. 

Season the meat with salt and pepper and form into patties.  Drizzle the patties with EVOO, then cook on a hot griddle or grill for 2-3 minutes. Flip the patties and top with a spoonful of the cream cheese mixture, setting the mixture in place with a slice of cheese. Cook for 2-3 minutes more with the grill top down or tent the patties with foil to melt the cheddar over the small mound of cream cheese.  Add jalapeno’s for the final garnish.




Greek Meatballs with Yogurt

Filed under: Beef — tiffanyrose913 @ 1:51 am

3 years ago , Nicole and I bought this ginormous greek cookbook for my mom for Christmas.  Probably the day after, Mike STOLE the cookbook , and never gave it back since!   He actually referred to it as HIS cookbook a couple weeks ago!!  Anyways, this book , Vefa’s Kitchen is FABULOUS, and we have had nothing but awesome recipes out of it…These meatballs are no exception!



2 medium onions, sliced

1 cup panko bread crums

4 tablespoons red wine

1lb ground lamb

4 tablespoons chopped parsley

2 tablespoons red wine vinegar

1 egg lightly beaten


For the sauce:

2 egg yolks

1 cup greek yogurt

2 tablespoons red wine vinegar

Preheat oven to 350, and brush ovenproof dish with oil.  In a saute pan, sautee onion until it gets a nice golden brown color.  Let cool, add to bowl with breadcrumbs, wine, lamb, parsley, vinegar, egg, and salt and pepper.  Shape into meatballs.  Bake for 30 minutes.  Meanwhile, prepare yogurt sauce.  Lightly beat the egg yolks in a bowl, then beat in yogurt and vinegar until smooth.  Spoon sauce over meatballs, and back for 20 minutes longer.


Beef and Broccoli Lo Mein May 27, 2011

Filed under: Beef — tiffanyrose913 @ 4:02 pm

I starred this recipe on my google reader a while ago, amd I am so glad I did!  We had leftover steak from the day before , so I just cut it super thin, and added it to this recipe – perfect!  Max sat in his highchair and watched me make everything – I think he wanted some 🙂

Beef and Broccoli Lo Mein


  • 8 oz. whole grain linguine
  • 1 T. toasted sesame oil
  • 1 T. peanut oil –
  • 1 tsp. ground ginger
  • 3 T. ginger, minced
  • 1 medium bunch of broccoli, cut into florets
  • 1/2 white onion, sliced
  • 1 sirloin steak – sliced thin
  • 3 T. low-sodium soy sauce
  • 2 T. brown sugar
  • 1 T. chili paste – I used Sriracha
  • green onions for garnish
  • cilantro


  • Cook the pasta in a large pot of boiling salted water until cooked but still firm to the bite.
  • Drain, return to pot and add sesame oil, tossing well to coat.
  • While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.
  • Add the ginger and garlic; sauté 30 seconds.
  • Add broccoli and onion; sauté 3 minutes.
  • Add steak, and sauté
  • Add pasta mixture, soy sauce, brown sugar and chile paste; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Crockpot Shredded Beef Taco’s

Filed under: Beef — tiffanyrose913 @ 3:37 pm

As I am entering my busy season for work, I try to find as many crock pot recipe’s as I can so that I can still feel a little “normal” and come home to a good meal.  This was fantastic, and used up all the leftover groceries we had from the cinco de mayo party!

Crockpot Shredded Beef Tacos
4 lb. bottom round roast
1 cup water
2 beef bouillon cubes
2 tablespoons cumin
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon chili powder

Put roast in crockpot and add water (make sure meat is a little less than halfway covered).  Add the rest of the ingredients.  Cook for about 4 hours on low. (Again, crockpot settings/cooking times vary!)

Remove roast and plate.  Shred meat and serve on tortillas with whatever toppings you like.  

Cilantro Lime Sour Cream
1/2 cup light sour cream
1/4 cup chopped cilantro leaves
juice from 1/2 lime

Combine all ingredients and stir until well mixed.


Pastistio – Greek Lasagna January 6, 2011

Filed under: Beef — tiffanyrose913 @ 7:28 pm

This is one of my most favorite things at a Greek Restaurant .. but it is always so hard to find!  I was so happy when I saw Ina Garten make this on her show – I immediately got Mike to get me all the ingredients to make this !  It is delicious!


For the Tomato Meat Sauce:

For the Bechamel:


  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 1/2 cups freshly grated Parmesan or Kasseri cheese
  • 2 extra-large eggs, beaten
  • 2/3 cup Greek-style yogurt, such as Fage Total
  • 3/4 pound small shells


For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.


PW Bolognese Sauce March 4, 2010

Filed under: Beef,Pasta — tiffanyrose913 @ 3:34 pm

I think this cold weather is just making me crave soups, stews, sauces, etc – this was very yummy, and was perfect for this winter we have been having! 


  • ½ cups Olive Oil
  • 1-½ cup Grated Carrots
  • 1 whole Large Red Onion, Diced
  • 2 pounds Ground Beef
  • 2 Tablespoons Dried Oregano
  • 2 Tablespoons Dried Basil Flakes
  • 1 can (6 Ounce) Tomato Paste
  • 5 cloves Garlic, Minced
  • 1 cup (to 2 Cups) Red Wine
  • 2 Tablespoons Worcestershire
  • 2 cans (28 Ounce) Whole Tomatoes
  • 1 cup Milk
  • Salt And Pepper, to taste
  • Fresh Parmesan Cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. . When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.