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Grow and Garnish with Tina, Panama City, FL (2026)

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 wine
* 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 wine, 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 wine 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 wine 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!✅

07/24/2026

This isn’t what most Americans think of when they hear “tortilla”… and that’s exactly why you need to try it!

Spanish tortilla is one of Spain’s most beloved comfort foods. Made with potatoes, onions, eggs, olive oil, and a little patience, it’s proof that simple ingredients can create something extraordinary.

I learned the secret isn’t slicing the potatoes thinner—it’s giving them time. Cook them low and slow until they’re perfectly tender, then let the tortilla rest. The result? Creamy potatoes, tender eggs, and a dish that’s every bit as comforting as it is delicious.

This was part of my World Cup-inspired menu, and I can promise you… it won’t be the last time I make it!
👇🏼Recipe below👇🏼

Tina’s Spanish Tortilla Española

Made with love. Shared with joy.

Serves 6–8

Ingredients
* 2 pounds Yukon Gold potatoes
* 1 large sweet onion
* 1½ cups olive oil (for gently cooking—not all will be absorbed)
* 8 large eggs
* 1½ teaspoons kosher salt
* Fresh black pepper

Optional:
* Chopped parsley for garnish
* Flaky sea salt
* Good olive oil for drizzling

Instructions
Peel and slice potatoes into thin ⅛-inch rounds.
Slice onion thinly.
Heat olive oil in a large skillet over medium-low heat.
Add potatoes and onions.
Cook slowly about 25 minutes.
You want them completely tender—not browned.
Drain well.
Save the olive oil for later in the recipe.
Beat eggs with salt and pepper.
Fold in potatoes and onions.
Let stand 10 minutes.
Heat 2 tablespoons reserved oil in a 10-inch nonstick skillet.
Pour in mixture.
Cook over medium-low heat about 6–8 minutes.
Shake pan occasionally.
Place a large plate over skillet.
Carefully invert tortilla onto plate.
Slide back into skillet.
Cook another 4–6 minutes.
The center should still be creamy.
Cool about 20 minutes before slicing.

Serve:
Warm or Room temperature.

Finish with
* Drizzle of excellent olive oil
* Flaky sea salt
* Chopped parsley

Enjoy!
Please like and follow

Have you ever tried a Spanish tortilla, or would this be your first? I’d love to know! 🇪🇸

07/21/2026

I almost ruined this tri-tip...

An hour and a half into the smoke, I checked the temperature...and it was already 130°F!!
I pulled it off immediately, cranked up the heat for a quick reverse sear, let it rest.....and it turned out absolutely perfect.

A beautiful juicy, tender,
medium-rare from edge to edge.
I topped it with homemade Argentian inspired chimichurri, which added the perfect touch.

Always use the thermometer and not just estimated time of cook.

This was the star of my World Cup menu, and I would make it again in a heartbeat.

One last thing, Are you team Rare, Med. Rare or well done?

My recipe is below👇🏼
Smoked Reverse-Seared Tri-Tip

Ingredients
* 1 (3-4 Ib) USDA Choice tri-tip
* 2 tsp kosher salt
* 2 tsp coarse black pepper
* 2 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* 1 tsp dried oregano
* ½ tsp cumin
* Optional: ½ tsp crushed red pepper flakes
Instructions
1. Pat the tri-tip dry and coat evenly with the seasoning.
2. Place on a wire rack uncovered in the refrigerator overnight (or at least 4 hours).
3. Remove from the refrigerator 30-45 minutes before cooking.
4. Smoke at 225°F until the internal temperature reaches 118-120°F.
5. Increase the grill to 450-500°F and sear 30-60 seconds per side, until the internal temperature reaches 130-132°F.
6. Rest 15-20 minutes.
7. Slice against the grain (remember the grain changes direction on a tri-tip) and serve.
Chimichurri (Optional but Highly Recommended)
Serve with fresh chimichurri for an authentic Argentine finish.

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 🔥

04/26/2026

A few moments in my garden. My happy place, the place that frustrates me and makes work for the moments of success. The rewards are always worth the effort. I hope you enjoy.🌻🌞🌹🪴

04/21/2026

I think I just made the softest bread ever.

I finally made Japanese Milk Bread and I get the hype now.
This isn’t just bread… this is cloud level softness.

I made it using the tangzhong method and stand mixer and honestly… it’s worth every minute.
This has changed how I bake bread forever.

You will love the moment when you tear it
open and see those stretchy, fluffy layers and oh, that steam.👀

How soon will you be making this?

WARNING… Once you make it, there’s NO going back.
RECIPE BELOW👇🏼

Japanese Milk Bread (Stand Mixer)
Ingredients

Tangzhong
* 3 tbsp bread flour
* 1/2 cup milk

Dough
* 2 1/2 cups bread flour
* 2 tbsp sugar
* 1 tsp salt
* 2 tsp instant yeast
* 1/2 cup warm milk
* 1 egg
* Tangzhong
* 3 tbsp butter, softened

Instructions

1. Make tangzhong
Cook flour and milk on medium heat until thick, let cool.
2. Mix dough (no butter)
Combine all dough ingredients except butter.
Knead with dough hook 5–7 minutes.
3. Add butter
Gradually add butter, 1 piece at a time. Knead 6–8 minutes until smooth and elastic.
4. First rise
Cover and rise 60–90 minutes (until doubled).
5. Shape
Divide into 3, roll into logs, place in loaf pan.
6. Second rise
Rise 40–60 minutes until puffy.
7. Bake
Bake at 350°F for 25–30 minutes
(internal temp - 195°F).

Soft Crust Tip

Brush hot bread with butter and cover loosely with a towel while cooling.
Welcome to bread heaven.😇
Enjoy!

Grow and Garnish with Tina

08/14/2026

08/09/2026

07/30/2026

07/27/2026

07/24/2026

07/21/2026

05/09/2026

05/05/2026

04/26/2026

04/21/2026

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