Grow and Garnish with Tina

Grow and Garnish with Tina Backyard garden, edible flowers, a recipe or two and lets Make it Pretty!

09/04/2026

Chicken & Waffle Nonna Bites!

Well...apparently Nonna Bites are officially a thing.
And I have my son to thank for the name.

These easy chicken & waffle breakfast bites are made with crispy chicken, maple-buttered waffles, sharp cheddar and one unexpected ingredient-a little dill pickle.

It took a couple of test batches to get them just right, and the final version is definitely a keeper.
These are best fresh from the oven but will keep in the fridge for a couple of days.

And before you question the pickle...trust Nonna.
Save this one for breakfast, brunch or an easy weekend treat!

My RECIPE is in the comments!

09/01/2026

Garden Basil Parmesan Focaccia with Jalapeño

Homemade fluffy, golden focaccia loaded with fresh garden basil and Parmesan, with just a little jalapeño kick.

I initially wanted to make this foccacia basil forward, but the jalapeño had other plans!

I learned something important about those garden grown innocent-looking little jalapeños: they cannot be trusted. 😂🔥

You will enjoy this recipe and the focaccia was so delicious!

My RECIPE is in the comments and I would love to hear what you think about it.
What type of focaccia would you like to see made next!

08/24/2026

Nobody puts these muffins in the corner.

Maple Peanut Butter Banana Breakfast Muffins

They may look like a humble little breakfast muffin, but there’s a lot going on in there.
Ripe banana + Crunchy peanut butter + Cottage cheese for a protein boost + Pure maple syrup for just a touch of sweetness

They’re incredibly moist with a soft, tender crumb and subtle banana-peanut butter flavor—but the real star might be that top.

A swirl of peanut butter, a little drizzle of honey, chopped peanuts and just a touch of finishing salt. That salty-sweet bite makes you smile.
Not overly sweet. Not pretending to be a cupcake.

RECIPE
Wet ingredients
* 3 very ripe bananas
* 1 cup cottage cheese
* ½ cup crunchy peanut butter
* 2 large eggs
* ¼ cup pure maple syrup
* 1 tsp vanilla extract

Dry ingredients
* 1½ cups all-purpose or whole-wheat flour
* ½ cup rolled oats
* 1 tsp baking soda
* ½ tsp baking powder
* 1 tsp cinnamon
* ¼ tsp salt

Directions:
*Heat your oven to 350°F and grease or line a 12-cup muffin pan.
*Blend the bananas, cottage cheese, peanut butter, eggs, maple syrup, and vanilla until smooth. (Blending the cottage cheese is what gives these a nice traditional muffin texture.)
*Whisk the dry ingredients together separately. *Pour in the banana mixture and gently stir just until everything is combined. Don’t overmix.
*Divide among 12 muffin cups. If you’d like, put about ½ teaspoon peanut butter on top of each and lightly swirl it into the batter. Add a few peanuts with a drizzle of honey and finishing salt.
*Bake for 19–23 minutes, until the centers are set and a toothpick comes out with moist crumbs rather than wet batter.

What should my next breakfast muffin flavor be?

08/17/2026

Continuing my breakfast muffin era… and OH, we’ve got a winner.

These Steak, Egg & Tater Tot Breakfast Muffins are an easy breakfast meal-prep idea for busy mornings—crispy tater tots, steak, eggs and melty cheese all in one grab-and-go breakfast.

Ingredients

* 36–48 frozen tater tots
* 8 oz very thinly sliced chuck steak
* 6 large eggs
* ¼ cup milk or heavy cream
* 1 cup shredded sharp cheddar cheese, divided
* ⅓ cup finely diced tomatoes
* Salt & freshly ground black pepper, to taste
* Splash of Worcestershire sauce, optional
* Cooking spray or oil

Directions

1. Bake the tater tots.
Bake the frozen tater tots at 425°F according to the package directions, until golden and crispy on the outside.
2. Make the tater tot crust.
Grease a 12-cup muffin pan really well.
While the tots are still hot, place 4-5 tots in each muffin cup. Smash them firmly into the bottom and press the potato up the sides to create a little crust.
Return the muffin pan to the oven for 5–8 minutes to crisp up the smashed potato.
3. Sear the steak.
Season the thinly sliced chuck steak with salt and pepper. Quickly sear in a hot skillet until browned.
Add a splash of Worcestershire sauce if desired, then chop the steak into small bite-sized pieces.
4. Prepare the eggs.
Whisk together the eggs, milk or cream, salt and black pepper.
5. Fill the muffins.
Reduce the oven temperature to 375°F.
Add a little cheddar cheese to each tater tot cup, followed by the chopped steak, and diced tomato.
Pour the egg mixture into each cup, being careful not to overfill. Finish with another sprinkle of cheddar cheese.
6. Bake.
Bake at 375°F for 15–20 minutes, or until the eggs are set, the cheese is melted and the tater tot crust is beautifully golden.

Let rest for about 5 minutes, then carefully remove from the muffin pan. Enjoy!

*The Secret to That Crispy Crust
Bake the tater tots FIRST, then smash them into the muffin cups. This gives you those crispy golden edges while keeping the potato fluffy inside.

A Tale of Two Loaves 🍞🍞Once upon a mixing bowl, one batch of dough became twins.Same dough. Same birthday. Same rise. Th...
08/14/2026

A Tale of Two Loaves 🍞🍞

Once upon a mixing bowl, one batch of dough became twins.

Same dough. Same birthday. Same rise. Then they got their own apartments.

The firstborn moved into a roomy 9 × 5 and did exactly what was expected of her, stretched out nicely, behaved herself, and became a perfectly respectable loaf of bread. “I followed the recipe.”

Then came the second child.

She moved into a cozier 8½ × 4½, decided plain bread wasn’t really her thing, added cheddar, took up more vertical space, and developed a little attitude.

Same dough. Same birthday. Different pans.

And just like that second sibling tends to be… a little taller, a little cheesier, and definitely spicier.

Meanwhile, the apples are staying out of the family drama.

For more possible baking drama,😂 please like and follow my page.

08/09/2026

Easy Make-Ahead Mini Egg Bites

Busy mornings? Make these once and have breakfast ready all week!

These easy mini egg bites are creamy, cheesy and packed with bacon, Colby Jack and fresh chives. Make a batch ahead of time, keep them in the fridge or freezer, then pop them in the microwave for a quick, protein-packed breakfast on busy weekday mornings.

They’re easy to customize, easy to reheat, and perfect for Sunday meal prep!

SAVE this recipe so you can make a batch for the week ahead!

Ingredients

* 9 eggs
* 5 slices bacon, cooked & chopped
* 1 cup cottage cheese
* 1 cup shredded Colby Jack cheese
* ¼ tsp white pepper
* ¼ tsp cornstarch
* Red pepper flakes, to taste (optional)
* Chopped fresh chives
* Bacon grease or cooking spray, for the pan

Directions

Preheat oven to 300°F.

Place an oven-safe dish of boiling water on a baking sheet on the lower oven rack. The steam helps keep the egg bites soft and tender.

Blend cottage cheese until smooth. Add the eggs, Colby Jack, white pepper, cornstarch and red pepper flakes. Blend until combined, then let the mixture rest for about 10 minutes.

Generously grease your mini muffin pan—I used bacon grease!

Add a little cheese, bacon and chives to the bottom of each muffin cup. Pour in the egg mixture, filling each about ¾ full. Top with a little more cheese, bacon and chives.

Bake for 20–25 minutes, or until the centers are set.

Let cool in the pan for 5 minutes, then remove and enjoy!

Make Ahead Tip:
Refrigerate leftovers or freeze for later. Reheat in the microwave for a quick, protein-packed breakfast on busy mornings.

07/30/2026

Burnt on purpose… and absolutely worth it!🔥
RECIPE BELOW👇🏼

Don’t let that dark, caramelized top fool you. Underneath is one of the creamiest, most luxurious cheesecakes you’ll ever taste. Topped with homemade Malbec-poached cherries, it’s rich without being overly sweet, incredibly simple to make, and the perfect ending to any special meal.
This will be your favorite cheesecake recipe!

Spanish Basque Cheesecake with Malbec Cherries

Rich, creamy, and beautifully caramelized on top, this rustic Spanish cheesecake is meant to crack, sink, and look imperfect. Topped with homemade Malbec-poached cherries, every bite is silky, lightly sweet, and unforgettable.

Ingredients

* 32 oz (4 blocks) cream cheese, softened
* 1¼ cups granulated sugar
* 5 large eggs,room temp
* 2 cups heavy cream, room temp
* 2 tsp vanilla extract
* 1 1/2 tbsp fresh lemon juice
* 1/4 cup all-purpose flour, sifted
* Pinch of salt

Malbec Cherries

* 2 cups fresh cherries, pitted
* 1 cup Malbec w**e
* ¼ cup sugar
* 2 tbsp honey
* 2 orange slices and Zest of ½ an orange
* 1 cinnamon stick
* Pinch of salt
* 1 tsp vanilla extract

Instructions

Cheesecake

1. Heat oven to 425°F.
2. Line a 9-inch springform pan with parchment paper.
3. Beat cream cheese until smooth.
4. Add sugar and mix well.
5. Beat in eggs one at a time.
6. Mix in heavy cream, vanilla, lemon juice, flour, and salt until smooth. Don’t overmix.
7. Pour into prepared pan.
8. Bake 45–55 minutes until the top is deeply caramelized and the center still jiggles slightly.
9. Cool completely, then refrigerate overnight.

Malbec Cherries

1. Combine w**e, sugar, honey, orange zest and slices, cinnamon stick, and salt in a saucepan.
2. Bring to a gentle simmer.
3. Add cherries and cook 10–15 minutes, until tender.
4. Remove cherries and continue simmering the liquid until slightly syrupy.
5. Remove from heat and stir in vanilla.
6. Cool completely and refrigerate.
7. Spoon cherries and syrup over each slice just before serving.

Tip: Don’t worry if your cheesecake cracks or sinks in the center—that’s exactly what makes a traditional Basque cheesecake so beautiful.

07/27/2026

Argentine Ensalada Criolla - Proof that even meat lovers can’t resist a really good salad. 🇦🇷
RECIPE BELOW👇🏼

Crisp cucumbers, juicy tomatoes, salty olives, fresh parsley, creamy Manchego, and a bright vinaigrette come together to create a salad that’s fresh, flavorful, and the perfect complement to grilled meats, like my Tri-tip.

This was the perfect salad for my World Cup menu.

Tina’s Argentine Ensalada Criolla

Ingredients

* 2 cups cherry tomatoes, halved
* 1 English cucumber, diced
* ½ small red onion, thinly sliced
* 1 Red Bell pepper, sliced
* ½ cup green olives, sliced
* ¼ cup chopped fresh parsley
* ½ cup freshly grated Manchego cheese

Dressing

* 3 tbsp extra virgin olive oil
* 2 tbsp red w**e vinegar
* Juice of 1/2 a lemon
* 1 tsp Dijon mustard
* 1 garlic clove, minced
* Salt and freshly cracked black pepper, to taste

Instructions

1. Add the tomatoes, cucumber, onion, pepper, olives, parsley, and Manchego to a large bowl.
2. Whisk together the olive oil, red w**e vinegar, Dijon, lemon, garlic, salt, and pepper.
3. Pour over the salad and toss gently until everything is evenly coated.
4. Chill for 15–30 minutes or serve immediately.

Tip: Toss the salad just before serving to keep everything crisp and fresh.
Enjoy!

Please like and follow for more recipes!✅

05/09/2026

I’m not growing a large vegetable garden this year. Only a small one in pots. I’m mainly growing a pollinator garden. Today I have enough to make a really nice salad.
Did you know that you can eat pansies?
You see those three blueberries, they survived my two year-old grandson, who thought it was his job to pick all of them.🤭

05/05/2026

Cinco de Mayo + Taco Tuesday = 🌮✨

Zesty Lime Chicken Fiesta Tacos topped with fresh cilantro + lime zest… cheesy, a little spicy, and SO good.

Will you be making my NEW RECIPE?

🌮 Zesty Lime Chicken Fiesta Tacos 🌮

These baked tacos are packed with flavor—zesty lime, fire-roasted tomatoes, a little heat, and melty cheese ✨

Ingredients:
• 1 lb boneless chicken, diced
• 1 can fire-roasted tomatoes
• 1 small can corn, drained
• 1 can black beans, drained & rinsed
• 1 large onion, diced
• 2–3 cloves garlic, minced
• ½ jalapeño, diced
• ½ red chili pepper, diced
• Juice + zest of 1 lime
• ½ tbsp adobo seasoning
• Salt & pepper, to taste
• 2–3 sprigs cilantro, finely chopped
• 1 block pepper jack cheese, shredded
• 1 block sharp cheddar cheese, shredded
• 2–3 tbsp olive oil
• 10 small flour tortillas

Instructions:

1. Preheat oven to 400°F. Lightly brush tortillas with olive oil.
2. Season chicken with adobo, salt, and pepper.
3. Sauté onion + garlic in olive oil until soft.
4. Add chicken and cook until browned.
5. Stir in jalapeño, red chili, corn, beans, and tomatoes. Simmer.
6. Add lime juice, zest, and cilantro.
7. Fill tortillas, top with cheese, and bake 12–15 min until crisp + melty.

Garnish with:
✨ Lime zest + cilantro
✨ Serve with salsa

Fresh, zesty, cheesy, and just the right amount of heat 🔥

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