Grow and Garnish with Tina

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

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 🔥

04/21/2026

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!

04/13/2026

You’re telling me this EASY dessert tastes like this??

I fear I’ve unlocked the laziest, most dangerous dessert combo.

No mixer. No skills. Just brownie mix + cookie dough and suddenly you’ve got thick, gooey, bakery-level Brookies. Shhhh, you don’t have to say they’re from a box.🤭

Don’t forget to sprinkle with some flaky salt to enhance the flavor.
Serve warm or place in the fridge for clean cuts.

Tell me how yours turned out!

04/07/2026

Dinner doesn’t have to be complicated to be that good, especially weeknight dinner.
Throw it on a pan, pop it in the oven, and your family meal, will be a huge hit.

Crispy chicken, roasted veggies, minimal effort… maximum “I can do this” energy.

MY RECIPE IS BELOW🤌🏼
Is this a dinner you will make?



Sheet Pan Chicken Thighs with Carrots and Potatoes

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients
• 4 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 1 large yellow or white onion, sliced thick
• 3–4 large carrots, peeled and cut into 1-inch pieces, halved
• 3 tablespoons Italian dressing (plus extra for drizzling)
• 3–4 fresh rosemary sprigs
• 3–4 fresh thyme sprigs
• 4 cloves garlic, chopped
• 2 lemons (1 sliced, 1 juiced)
• Salt and pepper, to taste

Instructions
1. Preheat Oven
Preheat oven to 425°F.
2. Prepare Sheet Pan
Line a large baking sheet with aluminum foil for easy cleanup.
3. Season Chicken
Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
4. Prepare Vegetables
In a large bowl, combine potatoes, carrots, onion, garlic, rosemary, thyme, and lemon slices. Toss with Italian dressing until evenly coated.
5. Brown the Chicken (Optional but Recommended)
Heat a skillet (preferably cast iron) over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4–5 minutes.
6. Assemble Sheet Pan
Place the chicken thighs skin-side up on the prepared sheet pan. Arrange the vegetables around the chicken in a single layer.
7. Add Finishing Touches
Drizzle a little extra Italian dressing and fresh lemon juice over everything.
8. Bake
Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
9. Serve
Remove from oven and let rest for a few minutes. Serve warm and enjoy!

03/20/2026

Oh, this one? She’s soft, fluffy, and knows she’s the moment. The buttermilk and crushed pineapple make this delicious cake so moist, it’s a must add. Nuts and raisins add to the party. You will love the cream cheese frosting, it’s the real topper.

This is your perfect cake for Easter, or anytime you feel like showing off with a cake that will be the star!🥕💫

The recipe is from
Her page is full of amazing recipes.
Here is the link.
https://www.instagram.com/reel/DIiO-zTxBlb/?igsh=ZTJ0enIxcGNzZW84

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Panama City, FL
32405

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