A Toast to Tiffany!

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

Meditteranean Tortellini Salad September 25, 2015

Filed under: Sides — tiffanyrose913 @ 3:36 pm

2015-tortellini

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
Instructions
  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.
 

Mexican Corn Salad

Filed under: Sides — tiffanyrose913 @ 2:07 pm
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This was one of my most favorite things I have made all summer!  Perfect for a bbq!!

2015-corn

  • 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
Instructions
  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.
 

Portillo Chopped Salad

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

 

Parmesan Basil Orzo

Filed under: Sides — tiffanyrose913 @ 1:47 pm

This has easily become my most favorite side dish!  Thank you pinterest!  It tastes like the good old Rice a Roni – but without the tons of sodium and SOOO much better!

2015-parm orzo

2 tablespoons butter
1 cup orzo
2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
salt and pepper, to taste

Directions:

n a medium saucepan, melt the butter over medium heat. Stir in the orzo and cook, stirring often, until lightly toasted. Add the chicken broth to the pan and cover. Cook for 15 minutes or until the liquid has absorbed. Stir in the Parmesan, basil, and salt and pepper. Continue stirring until the Parmesan has melted.

 

Barley with Lemon – Parsley Pesto March 27, 2015

Filed under: Sides — tiffanyrose913 @ 9:44 pm
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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!

Directions

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.
15-barely

 

Artichoke Lemon Pasta

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

15-artichoke

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 🙂

Ingredients

  • 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

Directions

  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
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15-farro

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!

Ingredients

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

Directions

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.