A Toast to Tiffany!

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

Mike’s Root Beer Baked Beans May 29, 2013

Filed under: Sides,Veggies — tiffanyrose913 @ 1:18 am

Baked beansHope everyone had a great memorial day weekend! Ours was fantastic filled with fun, friends, family, and new recipes! Yay!
Mike made these baked beans after seeing them in the post – gazette on Sunday – everyone just loved them!! So much better than canned!


4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces


3 1/2 cups chopped onions (about 3 large)


2 garlic cloves, minced


4 15-ounce cans cannellini beans (white kidney beans), rinsed and drained


1 1/2 cups root beer


3 tablespoons apple cider vinegar


3 tablespoons mild-flavored (light) molasses


2 tablespoons Dijon mustard


2 tablespoons tomato paste


1 1/2 teaspoons chili powder


1 teaspoon kosher salt


1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Cook bacon in a large ovenproof pot over medium heat, stirring occasionally, until crisp.

Using a slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook, stirring occasionally, until they begin to brown, about 8 minutes. Add garlic; stir for 1 minute.

Add beans, root beer, vinegar, molasses, mustard, tomato paste, chili powder, salt and pepper. Mix well. Stir in bacon; bring to a boil. Transfer to oven. Bake uncovered until liquid thickens, about 30 minutes.

Read more: http://www.post-gazette.com/stories/life/food/side-dishes-youll-enjoy-all-summer-689114/#ixzz2UdjqpAzu

Advertisements
 

Lemon Basil Quinoa Salad May 21, 2013

Filed under: Sides,Veggies — tiffanyrose913 @ 6:36 pm

Max Water Table 2

quinoa 2
I love summer for so many reasons, but one of them definitely is bbq-ing and making different side dishes! I am a side dish type of girl for sure 🙂 I love lemon and basil, and I love quinoa, so I knew this would be fantastic and so simple and easy! I substitued carrots for orange bell peppers, because I didn’t have them on hand!

Also, another reason why I love summer, watching the boys play outside!

1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. basil (or fresh if you have it)

Directions
Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

 

Zucchini Rice April 23, 2013

Filed under: Sides,Veggies — tiffanyrose913 @ 2:29 pm

zuccini

OMG another pinterest winner! What can’t be good about this? Zucchini, Rice, and Cheese! Sign me up! 🙂

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.

Read more at http://www.bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/#aVGdjcPWA4MmyIG6.99

 

Lemon Garlic Parm Broccoli January 18, 2013

Filed under: Veggies — tiffanyrose913 @ 6:35 pm

Brocolli

We eat Broccoli ALOT around here, I always like to find new ways to eat it.  This way was soo good- Thank You Pinterest!  Now if only MAX would eat it!!

Directions:

  1. 1
    Arrange broccoli in a saucepan, and steam covered for 4 minutes, or until crisp-tender.
  2. 2
    Place broccoli in a large bowl.
  3. 3
    Heat a small skillet over medium-high heat.
  4. 4
    Add oil, garlic, cook 2 minutes, or until garlic is fragrant.
  5. 5
    Add oil mixture, rind, juice, and salt to broccoli, and toss to coat.
  6. 6
    Sprinkle broccoli mixture with cheese
 

Broccoli Cheese Quinoa November 18, 2012

Filed under: Sides,Veggies — tiffanyrose913 @ 11:20 pm

I have made quinoa in the past, my favorite recipe being the Chicken Parm Quinoa, found on this blog!  This just may take the top spot FOR SURE!  I had my family over for dinner, and every single member of my family LOVED this dish!  Even my picky mother!  Wow, this will definitely be on my dinner rotation FOR SURE 🙂

Ingredients
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups vegetable broth or water
  • 2 cups broccoli, chopped
  • 1 cup cheddar, shredded
  • salt and pepper to taste
Directions
  1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
  2. Mix in the cheese, let it melt and season with salt and pepper.
 

Baked Zucchini Fries September 12, 2011

Filed under: Appetizers,Veggies — tiffanyrose913 @ 1:54 am

These were so surprisingly good !  You didn’t even miss the deep fryer!  I whipped up a lemon/garlic/greek yogurt dipping sauce that tasted equally as sinful 🙂

Ingredients

  • 1/4 cup whole wheat flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb zucchini, cut into 4-5-inch sticks

Instructions

  1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
  2. Place flour in a large zipper bag.
  3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.
 

Veggie Lasagna

Filed under: Pasta,Veggies — tiffanyrose913 @ 1:30 am

I was so craving Veggie Lasagna this summer, so I was so happy when I had a chance to make it!  This recipe is based off of Pioneer Woman’s recipe, but I made a few additions – It was an excellent addition to our Pasta Trio Dinner!

Ingredients

  • 10 ounces, No boil lasagna noodles
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, weight White Mushrooms, Chopped
  • 4 whole Squash (yellow Or Zucchini), Diced
  • 1 whole medium eggplant , diced
  • 1 jar tomato sauce – I used Trader Joe’s
  • 1 jar alfredo sauce – I used Trader Joe’s
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley, Chopped (more To Taste)
  • 1/2 teaspoon Kosher Salt (more To Taste)
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1 pound Thinly Sliced Mozarella Cheese
  • Extra Parmesan Cheese, For Sprinkling
  • 1 cup pesto

Preparation Instructions

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash ,eggplant, and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, parsley, salt, and pepper.

To assemble, spread a little of the Veggie / Tomato Sauce, Alfredo Sauce mixture in a lasagna pan. Layer four  noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable /tomato/alfredo sauce, pesto,  and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.