Cheesy Quinoa Bites

So it isn't a huge secret that I am not all that crazy about quinoa.  I want to like it, I really do!  It is so crazy good for you, it is supposed to aid in migraine health, and your body burns it as fast as you eat it.  But for the most part, it just isn't one of my favorite things.  That is until I discovered these guys!  A blog I love,  So Very Blessed, created these little gems and oh man are they delicious!! They are crispy on the outside, creamy on the inside and JAMPACKED with flavor! What I really love about this recipe, is how customizable it is.  You can switch around the ingredients for totally different flavors- add pepperoni and mozzarella cheese and now you have quinoa pizza bites, use ham, diced chicken and Swiss and voila! you have Cordon Bleu bites.  A bit of corn, black beans, chilies and cilantro and now they are Southwestern!  These cheesy ones I feel are the "base recipe", and from there the sky's the limit!   Be sure you check out So Very Blessed to see all the many flavor combinations she has come up with!  I've made each and every one and we LOVE them all!  The kids can't get enough of them either, making it even better.  They make an awesome snack, appetizer or side dish. I've even served them alongside a salad for a satisfying dinner.  No matter how you serve them, they will get gobbled up as fast as lightening!

I normally make the quinoa bites in my mini muffin pan, but this last time, I had extra mixture left over so I made a few patties in my muffin-top pan and they were fantastic! They would make a great "burger".  In these pictures I had a used a quinoa/brown rice blend because that was what the market happened to have at the time, and they were just as yummy. 

Cheesy Quinoa Bites
Recipe courtesy So Very Blessed

Makes: ~ 28 bites

Ingredients
2 cups cooked quinoa (I cook my quinoa in low sodium chicken broth)
2 large eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 cup grated Parmesan cheese
2 Tbs all-purpose flour
1/2 tsp seasoning salt
1/4 tsp freshly ground pepper

Instructions
1.Preheat oven to 350 degrees.
2.Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3.Distribute mixture into a (well!) greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4.Bake for 15-20 minutes.

We are big dippers in our house- the more sauces the better! Ha!  Our favorites are honey mustard dressing (pictured), BBQ sauce, frank's hot sauce, ranch/blue cheese dressing and for the pizza bites, spaghetti sauce of course!

Italian Sausage Stuffed Cubanelle Peppers

This is a yummy and super easy meal that is perfect for a weeknight.  You can easily prepare these peppers the night before and then throw them in the oven to bake when you get home from work cutting down on your time even more.  I call for Cubanelle peppers which are one of my favorites!  They have a mild heat yet taste sweet at the same time, especially after cooking.  But if you prefer a spicier pepper, Hungarian Hot peppers are a great substitute.   When I make these, I like to use a combination of Cubanelle peppers and mild Italian Sausage.  It has just the right amount of spice, but mild enough for the kids to enjoy.  Jackson my 6 year old couldn't stop raving about these at dinner.  He even ate the pepper!   It was too cool. 

Italian Sausage Stuffed Cubanelle Peppers
4 Cubanelle Peppers (banana or Hungarian Hot peppers will also work nicely)
1 lb ground Italian Sausage (sweet, mild or hot are all delicious choices!  Use your favorite)
1/4 cup panko breadcrumbs
1/4 cup fresh flat-leaf parsley, chopped
1 egg, beaten
1 cup shredded mozzarella cheese
1/2 jar of your favorite spaghetti sauce

Preheat oven to 350 degrees. Spray a 9x13 pan with pam, and cover bottom with a bit of spaghetti sauce, just to keep everything moist. Sauté onion and minced garlic in 1 tablespoon olive oil until soft and translucent. Add the ground Italian sausage and sauté until no longer pink. Pour pork mixture into a large bowl and add bread crumbs, salt and pepper, 1/4 cup chopped fresh parsley and one beaten egg. Stuff them into halved cubanelle peppers (banana or Hungarian hot are also good choices). Top with remaining sauce and shredded mozzarella. Cover and bake for 50 minutes, uncover and bake an additional 10 minutes. Serve alongside a nice green salad and some crusty bread, enjoy!

I apologize for the not s great photograph.  I am having problem with the memory card for my camera.  So iphone it was today! 

Creamy Salsa Chicken in the Slow Cooker

Hi friends!  Here is another great crock pot recipe to add to your weekly rotation.  It is awesomely delicious and, just what makes crock pot recipes so popular, it comes together in under 10 minutes.  It will make your kids crazy happy to eat dinner and if you serve it at a party, I can guarantee it a huge hit.   What I love most about it is how versatile it is.   We love it tossed in a salad with rice for homemade burrito bowls, wrap the chicken in tortillas for a delicious taco, or when served alongside tortilla chips it  makes a great dip for parties.

When I was making Creamy Salsa Chicken this last time I found an awesome product, Greek Cream Cheese. It is 1/2 the fat of regular cream cheese, 2x the protein and full of all those wonderful live active cultures.  I gave it a whirl and loved it!  I hope it wasn't a fluke finding it in the store because it was so great.  Definitely right up our alley.  I'm not being paid to promote this stuff- i just love it and wanted to share!  Using the greek cream cheese even made this a healthy dish, total bonus.  But everything in moderation is really the key, right?!

On a side note, guess who is invited to be on television again! New Day Cleveland invited me to share my recipe for Tortellini Soup on January 22nd at 10:00am on channel Fox 8! What a cool way to start my new year :)  Time to go dress shopping!

Creamy Salsa Chicken in the Slow Cooker

3-lbs boneless skinless Chicken (either breasts or thighs is fine)

1 (15 ounce) can whole kernel corn, drained

1 (15 1/2 ounce) can black beans, drained

1 (15 ounce) jar chunky salsa 

1 medium onion chopped

1 (8 ounce) block of cream cheese 

Spray the inside of the slow cooker with nonstick cooking spray.  Place chicken in the bottom of the slow cooker and top with the drained corn, black beans and chopped onions.  Pour the salsa on top.  Cook on HIGH for 4 hours or LOW for 6.  One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred.  Put the chicken back into the slow cooker and gently stir to combine.  Place the block of cream cheese on top of the mixture and replace the lid.  After 30 minutes stir the cream cheese into the chicken mixture until fully combined.   

This recipe is so versatile! It is delicious served over rice, wrapped in a tortilla, topped onto a salad or even as a dip with chips.  Enjoy! 

Three Cheese Stuffed Shells

This is comfort food at its best.  It is warm, creamy, and completely satisfying.  I don't think you could ever find a living soul that didn't fall in love with this simple recipe.  It is easy enough for a weeknight, but also special enough to serve at a dinner party.  It fills your house with the beautiful scents of Italy, making every tummy aching for dinner time.  My family loves these stuffed shells.  Like really loves them.  They are seriously delicious!  

This recipe doubles and triples easy, so make an extra tray to throw in your freezer for dinner another night. Or even better, to take to a friend that has just had a baby or is recovering from surgery.  Everyone will thank you.  

Three Cheese Stuffed Shells

For the Cheese Filling
1 1/2 cups ricotta or cottage cheese
1 1/4 cups grated Parmesan, Asiago, or fotinella cheese
1 generous cup shredded mozzarella cheese
1/4 medium onion, finely chopped
6 scallions, finely chopped
1/4 cup tightly packed fresh oregano leaves, finely chopped
1/4 cup tightly packed fresh basil leaves, finely chopped (optional)
1 clove garlic, minced
salt and fresh ground black pepper to taste
1 large egg, lightly beaten

Stir together everything but the egg in a large bowl. Taste and adjust the seasonings, then add the egg. Combine well and set aside.

For the Pasta Shells
8 oz, Jumbo Pasta Shell Noodles, cooked al dente and cooled enough to handle
1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees F.
Cook pasta shells for about half of the cooking time, to very al dente, being careful not to overcook.  Rinse in cold water and set aside.  Spread 1/3 of the spaghetti sauce on the bottom of a baking dish.

Fill each shells with 2 Tablespoons of cheese filling and place on top of the sauced dish.  Repeat filling the shells until all of the mixture is gone.  Top shells with the rest of the sauce and sprinkle with mozzarella cheese.  Bake for 20-25 minutes or until hot and cheese is melty.

Serve with nice crusty bread and a crisp salad.

*cheese filling adapted from The Joy of Cooking

Simple Cheese Filling

This recipe you will want to hold onto!  It is a great one to have in your back pocket because it is so versatile! It can be used for any stuffed or filled pastas, I will be sharing my Stuffed Shells with you tomorrow using it. But it is also amazing for stuffing vegetables like tomatoes, zucchini, mushrooms and peppers. This Cheese Filling is just so delicious!  It is creamy and smooth, and just melts in your mouth.  And by adjusting the herbs and spices you can really give it a new flavor to work for many of your recipes.  Trust me, you will love it!

Simple Cheese Filling
Recipe courtesy The Joy of Cooking

1 1/2 cups ricotta or cottage cheese
1 1/4 cups grated Parmesan, Asiago, or fotinella cheese
1 generous cup shredded mozzarella cheese
1/4 medium onion, finely chopped
6 scallions, finely chopped
1/4 cup tightly packed fresh oregano leaves, finely chopped
1/4 cup tightly packed fresh basil leaves, finely chopped (optional)
1 clove garlic, minced
salt and fresh ground black pepper to taste
1 large egg, lightly beaten

Stir together everything but the egg in a large bowl. Taste and adjust the seasonings, then add the egg.

Use this filling in any variety of filled and stuffed pastas. I love it for my Stuffed Shells!  But don't stop there. It is also a wonderful filling for vegetables like tomatoes, zucchini mushrooms and peppers.

Store covered in the refrigerator for up to 24 hours.