A Toast to Tiffany!

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

Shredded Brussel Sprouts with Hazelnuts January 7, 2015

Filed under: Sides,Uncategorized — tiffanyrose913 @ 10:24 pm

Have you ever tried shredded brussel sprouts? Omg – they might even be more delicious than regular brussel sprouts! This was so amazing, that I made it again for my Christmas Eve dinner! The hazelnuts add a special, elegant touch!

And a pic of my original kitchen assistant, Max, not eating sprouts of course – but his fave… chocolate!

Ingredients
1/2 cup blanched hazelnuts
1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic, minced
2 tablespoons pure maple syrup
Kosher salt and cracked black pepper
14-Max Kitchen

14-Sprouts
Directions

Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.

Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.

In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot

 

Cauliflower “Rice” September 9, 2014

Filed under: Sides — tiffanyrose913 @ 2:06 am

907cauliflower
I saw this on pinterest alot – and was anxious to try this new method. It was really good! Did it taste just like rice? No! But it was a great alternative, and especially with a main dish with sauce – you might not miss the rice!

1 cauliflower – pulsed in food processor

Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single layer thing, you just don’t want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and Enjoy!

 

Caprese Quinoa Bake August 19, 2014

Filed under: Sides — tiffanyrose913 @ 7:37 pm

Caprese Quinoa
Is there anything better than caprese salad? I don’t think so ! And in the summer, I crave it all the time. I constantly have logs of fresh mozz and tons of basil always in my fridge 🙂 This was fantastic!

Ingredients:
1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (
2 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar

Preparing your Caprese Quinoa Bake:

-Pre-heat your oven to 400 degrees.

-In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.

-While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper.

Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

-In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil.

-Add Cheese, Transfer the quinoa mixture to a large skillet and smooth the top

Make circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa.

-Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.

While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.

-Sprinkle your quinoa bake with freshly sliced basil, drizzle with the balsamic reduction, and serve immediately.

 

Mushroom Garlic Quinoa

Filed under: Sides — tiffanyrose913 @ 7:20 pm

Mushroom Quinoa
As you can see with my posts – I love quinoa and love when I find new recipes using them! This was so simple, and was so delicious with hamburgers!

1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan

Instructions
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.

 

Strawberry Spinach Salad April 28, 2014

Filed under: Sides — tiffanyrose913 @ 8:38 pm

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This salad is so perfect for the upcoming summer months!
I had this at my friend Andrea’s baby shower years ago, and have been thinking about it ever since! I finally got the recipe!! Thanks Andrea and Chrissy!! 🙂

Dressing:
2 tbsp poppyseeds
1/2 cup sugar
1/2 cup oo
1/4 cup white vinegar
1/4 tsp worcheshire sauce

Salad”
10 oz spinach
1 qt strawberries
1/4 cup slivered almonds toasted
1 container of feta

Clean spinach , strawberries and slice into thin slices. Whisk poppyseeds, oo, vinegar, w. sauce, cover and chill for an hour.

Combine spinach, strawberries, almonds, cheese – pour dressing, and chill for 10-15 – then serve!

 

Greek Style Quinoa March 21, 2014

Filed under: Sides — tiffanyrose913 @ 6:33 pm

14-quinoa
As everyone knows I love quinoa – so any new recipe I find for it I have to try! This was fantastic and I will be making it , I am sure , a million more times!

Ingredients:

2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese
1/2 cup Reduced Fat Shredded Mozzarella or Cheddar
1 cup Marinated Artichoke Hearts (in Oil)
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.

Directions:

1.Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine 1 cup feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
2.When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus 1 tbsp oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
3.Transfer mixture to oven safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.

 

Homemade Italian Dressing January 16, 2014

Filed under: Sides — tiffanyrose913 @ 9:38 pm

14-Salad
I am all about Italian dressing, and when I saw how simple and easy this homemade version was, I had to try it right away!
I will definitely be using this from now on!

⅓ cup olive oil
3½ tablespoons vinegar (suggestions: salad, red wine, or balsamic)
2 tablespoons grated Romano cheese
1 teaspoon granulated sugar
1 teaspoon freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder

Directions:

1. Add all of the ingredients to a salad shaker, mason jar or other container. Close with a tight-fitting lid and shake for about 10 seconds to combine. Drizzle over salad and serve! Leftover dressing can be stored in the refrigerator for up to 2 weeks

 

Ricotta Garlic Bread

Filed under: Sides — tiffanyrose913 @ 9:35 pm

14-Bread

We had a delicious loaf of fresh crusty bread on Sunday, and I immediately knew this recipe would go sooo well with our sausage and peppers pasta – and it did! We devoured it!

1 loaf French bread
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 head of garlic
1 Tbsp parsley
1 Tbsp olive oil
Salt and pepper to taste

1. Peel back the first few layers of the garlic skin. Cut the head of garlic in half. Cut the tops off of the top cloves of garlic.

2. Drizzle olive oil on top of the cloves. Wrap in tin foil and bake at 400 degrees F for 30 minutes.

3. Squeeze garlic cloves out of the skin. Smash the garlic cloves with a fork to break them up. Mix garlic cloves, ricotta cheese, parmesan cheese, parsley, and salt and pepper to taste.

4. Cut the French bread loaf in half lengthwise. Spread cheese and garlic mixture evenly over the two slices. Broil in the oven for 2 or 3 minutes just to toast the bread, watching carefully. Slice into individual servings and enjoy!

 

Garlic Cheese Breadsticks October 31, 2013

Filed under: Appetizers,Sides — tiffanyrose913 @ 6:53 pm

I served this with the spaghetti pie, another pinterest winner!! 🙂

breadsticks
Ingredients
1 pound pizza dough, room temperature.
4 tablespoons extra virgin olive oil, divided
1 clove garlic, peeled and minced, or 1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley, or 1 teaspoon dried parsley flakes
3/4 teaspoon Italian seasonings
2 cups shredded part-skim mozzarella

Instructions

Preheat oven to 450°F.

Drizzle 2 tablespoons of extra virgin olive oil over the bottom of a rimmed baking pan, preferably an unglazed stone one. Stretch the pizza dough to approximately 1/2-inch thickness over the oiled pan. Scatter the minced garlic or garlic powder evenly over the dough, followed by the parsley and Italian seasonings. Drizzle the remaining 2 tablespoons olive oil over the surface of the dough, then scatter the cheese evenly over the top. Bake for 20-25 minutes, or until the outer edge of the crust is deep golden brown and the cheese is fully melted, bubbly, and browned in places. Remove from the oven and let rest for 5 minutes before transferring carefully to a cutting board.

Cut into strips of desired size. I prefer approximately 3-inch by 1-inch strips. Serve warm or room temperature, plain or with dip of choice.

 

Farro with Asparagus October 4, 2013

Filed under: Sides — tiffanyrose913 @ 2:57 pm

farro 2

This was an amazing side dish to my grilled pesto chicken ( on this blog too! ) – So healthy and yet so delicious!!

INGREDIENTS

3/4 cup pearled farro

Salt

3 to 4 tablespoons olive oil, divided

1 bundle asparagus, tough ends trimmed

2 shallots, chopped

2 cloves garlic, chopped

1 lemon

3 to 4 tablespoons tarragon or parsley, chopped

Pepper

PREPARATION

Rinse farro and bring 6-7 cups of water to a boil. Salt water, add farro and cook to tender, 20-25 minutes, drain.

Thinly slice asparagus. Heat 2 tablespoons olive oil, 2 turns of the pan and lightly brown 3-5 minutes. Add shallots and garlic, and toss 2-3 minutes more. Add farro to the pan and combine, remove from heat and dress with lemon juice, herbs and more olive oil to coat, about 2 tablespoons. Season with salt and pepper to taste.