A Toast to Tiffany!

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

BBQ Chicken and Goat Cheese Pizza September 25, 2015

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!!

Chicken Marsala Meatballs

Filed under: Chicken — tiffanyrose913 @ 1:50 pm

2015-chick marsalameatballs

I love basically any Giada recipe – and I LOVE meatballs- so I had to try this right away!  Delicious!

1/4 cup panko bread crumbs
2 tablespoons milk, at room temperature
1/3 cup plus 1 tablespoon marsala wine, divided
1 pound ground white meat chicken
1/4 cup grated pecorino cheese, plus more for serving
1 large egg, beaten
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided, plus more for frying
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

In a large bowl, mix together the bread crumbs, milk, and 1 tablespoon wine. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt, and the pepper. Using your hands, gently mix together the ingredients until just combined (see Cook’s Note). Refrigerate for at least 2 hours or overnight.

In a medium, straight-sided skillet, add enough olive oil to come 1 inch up the side of the pan. Using a deep-fry thermometer, heat the oil to 350°F.

Working quickly, scoop the mixture into balls, using 2 tablespoons per ball, and gently drop them directly into the hot oil. The meatballs will better retain their shape the colder they are. Fry the balls, rotating often, until they are golden brown all the way around. They will continue to cook when added to the sauce later. Remove to a paper towel–lined tray and set aside.

In another straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and remaining 1/2 teaspoon salt and cook for another 2 minutes.

Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste. Add the 1/3 cup wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes.

Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend and to ensure the meatballs are cooked through. Serve warm garnished with grated pecorino cheese


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.

Chicken and Broccoli Casserole January 30, 2015

Filed under: Chicken — tiffanyrose913 @ 2:09 pm

chicken broccoli

Found this in the food network magazine – I substituted farro for rice, and greek yogurt for sour cream, and it was the perfect weeknight dinner!

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)


Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.


Chicken with Sun-dried tomato cream sauce January 23, 2015

Filed under: Chicken — tiffanyrose913 @ 2:52 pm
Tags: ,

WOW – this dish just blew me away! Not sure why I was suprised – chicken, cheese, sundried tomato, basil, and a dash of cream? Come on! My mom wanted to know what illegal substance I put in this sauce because she was just sopping this up with bread nonstop! LOL – go make this!

8 chicken tenders
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F.
Season chicken tenders with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, , about 25-30 minutes.
Serve immediately, garnished with basil, if desired.


Honey Garlic Chicken November 1, 2014

Filed under: Chicken — tiffanyrose913 @ 9:21 pm

My brother in law gave us a delicious jar of fresh honey, and as soon as I saw this recipe on pinterest, I knew I had to try it – WOW this was sooo delicious!! The chicken is so tender, and this sauce was amazing – sooo good to dip our side of broccoli in too!

14-Chicken honey


1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
For the honey garlic sauce
1/2 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch


In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with honey garlic sauce.


Buffalo Chicken Sliders August 19, 2014

Filed under: Chicken — tiffanyrose913 @ 7:28 pm

Buff Chick Sliders
Saw these in the latest Rachael Ray Magazine – and I knew I had to try them! Everyone loved them – even my picky mother! They were perfect poolside 🙂

1/2 stick butter melted
1 tbsp hot sauce – plus more for dousing
1 lb ground chicken
1 egg
1/2 cup panko
1 tsp salt
1/2 tsp pepper
4 oz blue cheese – block
8 slider buns
parsley and scallions – chopped thin

In bowl combine butter and 1 tbsp hot sauce. In another bowl mix chicken, salt, pepper, egg, panko, parsley, scallions, and 1/4 cup hot sauce. Form into 8 meatballs – grill. When done brush on hotsauce and a slice of blue cheese.


Buffalo Chicken Waffle Fries March 30, 2014

Filed under: Appetizers,Chicken — tiffanyrose913 @ 11:14 pm

14-Buff Chicken nachos
Ok – these definitely do not count as low calorie ANYTHING, but these were so good to eat when having a few friends over on a saturday night! I pinned on pinterest just last week and knew they would be perfect for this weekend!


Waffle Fries, enough for a single layer on a sheet pan
1 cup roasted chicken (rotisserie works great, so does this freezer shredded chicken)
1/2 cup Frank’s hot sauce (more to taste)
1 handful grated cheddar cheese
1 handful grated mozzarella cheese
ranch dressing, for drizzling
chives, for sprinkling


Preheat oven to 425 degrees (or according to the package of your waffle fries).
Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.
Add the chicken and buffalo sauce and toss to coat. Taste and add more hot sauce if desired.
When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.
Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.


Honey Balsamic Chicken March 21, 2014

Filed under: Chicken — tiffanyrose913 @ 6:06 pm

Do you know how sometimes a recipe seems too easy to be good? This was one of them, but let me tell you , it was so good! What a suprise! Thank you Pinterest again!!

•2 medium (1.5 lbs) chicken breasts
•¼ cup balsamic vinegar
•1 clove garlic
•2 Tbsp olive oil (divided)
•to taste salt & pepper
•1 Tbsp butter
•2 Tbsp balsamic vinegar
•3 Tbsp honey

1.Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
2.When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
3.Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
4.Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.


Buffalo chicken Pizza October 31, 2013

Filed under: Chicken,Pizza — tiffanyrose913 @ 6:58 pm

buff chicken pizza
I made this for Me and Natalie last friday night when the boys were in the woods! Typical! This was fantastic, and tasted just like something you would get at a pizzeria!

1 ball of pizza dough
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
1 container greek yogurt
1/2 container crumbled blue cheese
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced


Heat Oven and Prepare Baking Sheet
Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.

Pre-Bake Pizza Crust
Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.

Prepare Buffalo Chicken
While the pizza crust bakes, add buffalo wing sauce , shredded chicken, yogurt, and blue cheese and mix in a bowl.
Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then, serve