A Toast to Tiffany!

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

Macaroni with Roasted Red Pepper Sauce and Goat Cheese October 24, 2016

Filed under: Uncategorized — tiffanyrose913 @ 11:36 pm

2016-macaroniAnother Awesome side dish – I made with Grilled Chicken, but you can also just serve it as its own dinner!

For the sauce
  • 2 tbsp olive oil
  • 1 small onion (chopped)
  • 4 garlic cloves
  • 1 cup chopped roasted peppers
  • 1/2 cup white wine
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 cup chopped fresh parsley
Main ingredients
  • 2 cup uncooked macaroni
  • 1 cup goat cheese
  • 1/4 cup thinly sliced roasted peppers
  • parsley and goat cheese to garnish
  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat the olive oil over medium heat in a large, non-stick skillet. Add onion and cook for about 5 minutes, or until it starts to soften. Add bell peppers and garlic and then cook for another minute and add wine. Keep cooking the sauce for about 5 minutes, until the wine evaporates half way, and turn off the heat.
  3. Boil the macaroni according to the package instructions.
  4. Transfer the peppers in wine into the food processor and add parsley, salt and paprika. Process the sauce until smooth.
  5. Drain the macaroni and stir in the sauce. Add the goat cheese and stir again.
  6. Garnish with some fresh parsley and goat cheese.




Smoked Gouda & Cheddar Mac and Cheese

Filed under: Uncategorized — tiffanyrose913 @ 11:33 pm



My mac and cheese never tastes like you had it at a good BBQ place as a side, like never. Until now!  The smoked gouda and the cajun seasoning gives it the BEST flavor – I will never use another recipe again!!



  • 4 cups Dried Macaroni
  • 4 Tablespoons Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Fat-free Half-and-half
  • 2 teaspoons Dry Mustard
  • 1 whole Egg, Beaten
  • ⅓ pounds Smoked Gouda
  • ½ pounds Cheddar Cheese
  • ¼ pounds Sharp Cheddar
  • ½ teaspoons Salt
  • ½ teaspoons Fresh Grated Pepper
  • ½ teaspoons Cajun Seasoning


1. Preheat oven to 350 F.
2. Boil macaroni in a pot of water until very firm, for only about three minutes. Drain off the water and rinse macaroni with cool water.
3. Grate up all of your cheeses and set them aside..
4. In a large pot over medium-low heat, melt butter then sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about five minutes or until the mix is light brown, whisking constantly.
5. Mix the half-and-half with mustard in a small bowl then add it a bit at a time and whisk until smooth each time. Once all of the cream has been incorporated cook the mixture until very thick. Reduce heat to low and keep warm.
6. In a small bowl, beat egg. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking eggs.
7. Pour egg mixture back into the sauce, whisking constantly. Stir until smooth and uniform in color.
8. Add in about a pound of the cheeses and stir until melted, then add salt, pepper, and Cajun seasoning. Taste sauce and add more seasoning if desired. Mix should taste salty, add more salt if needed.
9. Add the drained, cooked macaroni and stir to combine.
10. Pour mixture into a greased baking dish (I used a 9×13), top with the remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Serve and enjoy!


Our Little Firecracker Turns 2!

Filed under: Uncategorized — tiffanyrose913 @ 11:23 pm

Our Little Lila turned 2 on Fourth of July Weekend!  And, it was the absolute perfect theme – RED , WHITE, AND TWO!!!  I loved this theme so much, and the party decorations were so easy to find!  It was a fabulous day!


Bruschetta Pasta Salad

Filed under: Uncategorized — tiffanyrose913 @ 11:13 pm

In the summer time , I am always on the lookout for more pasta salad  recipes! I love how they go with anything – burgers, hot dogs, grilled chicken , you name it!


  • 3 cups cooked pasta
  • 5 tomatoes, chopped (I use vine ripened because they have the most flavour!)
  • 2 green onions, chopped
  • 1 tbsp red onion, chopped finely
  • 1-2 cloves garlic, minced
  • 1 bunch basil, chopped
  • 1 tbsp olive oil
  • 2 – 4 tsp balsamic vinegar (to your taste)
  • 1/3 cup shredded parmesan cheese
  • salt & fresh ground pepper to taste


  1. In a bowl, combine the tomatoes, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.
  2. Let this mixture rest for at least 15 minutes.
  3. Then toss the tomato mixture with the cooked noodles.
  4. Season with salt and fresh ground pepper.
  5. You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!2016-bruscheta


Filed under: Uncategorized — tiffanyrose913 @ 9:56 pm


One of my most favorite recipes to make is Pastistio , aka Greek Lasagna, so when I had an eggplant that I had to use up, I knew I had to try to make Moussaka for my first time – and I am so glad that I did!  It definitely had the flavors of Pastistio, but a little different!

The only thing I did do is add cinnamon to this recipe because I LOVE the way it tastes in the tomato sauce!


  • 2 large eggplants / aubergines, cut into ¼” / ¾cm thick slices
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion, diced (brown, white, yellow)
  • 2 garlic cloves, crushed
  • 1.4lb/700g ground beef (beef mince)
  • 14oz/400g crushed tomatoes (Note 1)
  • 3 tbsp tomato paste (Note 1)
  • 1 cup beef broth/stock (or water + 1 beef bouillon cube) (Note 1)
  • 1½ tsp sugar (any)
  • 2 tsp dried oregano
  • ¾ tsp salt
Bechamel Sauce (Note 2)
  • 4 tbsp butter
  • 5 tbsp plain flour
  • 3 cups milk (I use low fat)
  • ¼ tsp nutmeg, freshly grated (optional)
  • ½ cup grated parmesan cheese (Note 3)
  • 1 egg + 1 egg yolk (Note 4)
  • Salt and pepper
  • ⅓ cup panko breadcrumbs (Note 5)
Eggplant (Note 6)
  1. Sprinkle the eggplant with salt and place them (stacked) in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
  2. Preheat oven to 200C/390F. Lay eggplant onto 2 large baking trays, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.
  1. Heat olive oil in a skillet over medium high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 15 minutes.
Bechamel Sauce
  1. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.
  2. Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon, as per photo below.
  3. Remove from the stove and whisk in cheese. Allow to cool for 5 minutes, then whisk the eggs in.
  4. Add salt and pepper to taste.
  1. Preheat oven to 180C/350F (all oven types).
  2. Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.
  3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs and bake for 30 – 40 minutes or until golden brown.
  4. Allow to stand for 10 minutes before serving.

Zucchini Lasagna

Filed under: Uncategorized — tiffanyrose913 @ 9:48 pm


My brother in Law gave us tons of great big Zucchini this year from his garden, and I LOVED this recipe!  Thinly slicing the zucchini makes them JUST like regular zucchini noodles!

  • 1 giant zucchini (or 3-4 large grocery store sized ones) – sliced with mandolin
  • 1 pint ricotta cheese
  • 1-2 jars marinara sauce (depending on size and how saucy you like things)
  • 1lbs Italian Sausage (cooked)

Prep your sauce by cooking up the meat if you’re using some and mix with your favorite marinara sauce.

Prep your sauce by cooking up the meat if you’re using some and mix with your favorite marinara sauce.

Then starting with a layer of sauce, then a layer (about 2 pieces thick) of zuccini noodles, then a layer of ricotta.

Repeat until your pan is full an you’re out of ingredients making sure to finish with a layer of sauce. I used about 3 full layers of each.

Throw on a layer of shredded mozerella and then bake at 400 for about an hour or until the zucchini is cooked through and tender. Let sit for a few minutes before serving. When you serve it you will notice that the zucchini will give off some water. I usually just sop some up with a paper towel when I plate it. It still tastes super yummy and holds it’s shape. Hope you like it. And now you only have 50 more zuccs to use up 😉


Veggie Pizza Rollups

Filed under: Uncategorized — tiffanyrose913 @ 7:34 pm


2016-veggie-rollupI am always on a mission to find more rollup recipes – – I feel like every party needs a dip and a rollup , minimum !  Veggie Pizza was one of my first every go to appetizers when I started entertaining – and this is such a brilliant idea – make it into a wrap!  Woo!



  • 8 ounces cream cheese, softened
  • homemade ranch dressing mix or 1 packet store-bought
  • 1 teaspoon dried dill weed or 1 Tablespoon finely minced fresh dill
  • 8 (8-inch) flour tortillas
  • 3 cups assorted finely chopped vegetables such as broccoli, cauliflower, carrots or green bell peppers
  • 1 cup shredded cheddar cheese


  1. In a medium bowl, combine cream cheese, , salad dressing mix, and dill weed.
  2. Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
  3. Starting at one end, roll each tortilla tightly and wrap individually in plastic wrap. Chill at least 2 hours before slicing. Slice each roll up into 8 pieces.
  4. If the roll ups seem loose when you start to slice them (you see pockets of space or the vegetables seem to be falling out), feel free to unroll the tortillas and re-wrap them tightly.