Mini Ham & Cheese Quinoa Cups. Mini Ham and Cheese Quinoa Cups are poppable, gluten-free, and packed with protein. The perfect breakfast or snack! I had this whole spiel ready about how real men do, in fact, eat quiche, as demonstrated by Ben who housed nearly a dozen Mini Ham and Cheese Quinoa Cups that resemble wee baby quiche for dinner, but then I remembered that quiche have crust and Mini Ham and Cheese Quinoa Cups do not, so in reality they’re more like mini frittatas and well, all was tragically lost. Ok, let me explain. First of all, Mini Ham and Cheese Quinoa Cups might be my new favorite thing on the planet. I may or may not have squealed with delight when they came out of the oven. THEY ARE SO CUTE!!!! They’re basically mini frittatas containing eggs, egg whites, cooked quinoa, shredded zucchini, cheddar cheese, and diced ham, but I couldn’t name them Mini Ham and Cheese Frittatas because Ben won’t knowingly eat frittatas.
Are you still reading? Plus, they’re so versatile. Mix. Almost too cute to eat! Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe. Chicken and Broccoli Noodle Casserole. Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner.
I have a great tip I've talked about before but if you are new here you will love this! I buy chicken breast in bulk because it's less expensive. Chicken and Broccoli Noodle CasseroleSkinnytaste.comServings: 6 • Serving Size: 1/6th • Points +: 8 pts • Smart Points: 8Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 gSodium: 256.7 mg (without salt) Ingredients: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Heat oil in a large skillet. Preheat the oven to 375°. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. 50 Things to Make With Bacon : Recipes and Cooking.
Chez Us » She cooks. He devours. Creamy Macaroni and Cheese Dishes that Put the Blue Box to Shame. Mac and Cheese Cups. Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back (here), and since the Academy Awards are just days away, I thought I'd make it more party-friendly.
I followed this recipe and found the bite-sized portions to be even more appealing, and were just as good served hot as they were room temperature. Submissions: Design the New Food Pyramid. Pierogi Recipe. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil. Pinch of salt: Crispy kale, goat's cheese and pecan salad with red quinoa and cranberries. Yes, it's another red quinoa recipe. I've become a bit obsessed with the ruby-tinged grain here in NYC. Kale is another staple in our tiny kitchen - as well as on seemingly every menu in the city.
We've moved apartments from Brooklyn to Manhattan and our new kitchen is so tiny it doesn't even have an oven - just a hot plate, a kettle, a blunt pairing knife and a chopping board. So I've been making a lot of these stove-top dinners with kale and quinoa. The bounty of pecans and cranberries in the grocery stores post-Thanksgiving means they've also been a constant presence in the MC (Manhattan Cupboard) these past few weeks. The result is a delicious warm salad, full of American fall flavours - tart cranberries, toasty pecans, creamy goat's cheese and crisp, pan-fried kale. Housekeeping note: Just as in the Brooklyn Cupboard, we have no measuring scales in the MC, so all measurements are approximate.
Olive oil and lemon juice to dress Heat the 2tsp olive oil in a large frying pan. The Web’s Best Sandwich Recipes. Few foods allow for such creativity as the humble sandwich. By definition, it’s just bread and . . . stuff. PB & J on white? That’s a sandwich. A mountain of pastrami and a bit of slaw between rye?
Also a sandwich. Grilled Cheese and Short Rib Sandwiches Unfortunately, you can’t put this guy together during the opening credits of a movie like a lot of sandwiches. Soft-Crab Sandwich This sandwich is all about the crab. Thanksgiving Leftovers Club Sandwich Some people say Thanksgiving is the best food day of the year. Coffee Bacon Sandwiches We’re very aware that bacon goes well with anything. Orange Barbecue Pulled Pork Sandwich Whenever we lay eyes on a beautiful pork shoulder, our primal response is, “We gotta rip that sucker apart and devour it NOW.” French Onion Grilled Cheese Sandwich It’s like French onion soup but portable! BBQ Cabbage & Sausage Stuffed Sandwiches Chorizo Breakfast Sandwich With Sage Pesto Sandwiches are not confined to brown bag lunches. California Sandwich. Fish cakes. Method Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish.
This recipe is so tasty that it's a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below. Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil.
Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Remove the fish from the colander and put to one side. Recipes / CrockPot Chicken Tortilla Soup.