Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice. They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.
QUINOA BROCCOLI CHEESE BITES
3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste
- In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
- Preheat oven to 350 degrees F. Grease muffin tins.
- In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
- Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
- Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
I am a protein breakfast person. Straight carbs just don’t last for me. If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this wonderful recipe.
I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and filling. Hello breakfast for the week!
QUINOA OMELETTE BITES
1 cup quinoa, warm
1/2 cup shredded mozzarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion
- Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray.
- Cook the quinoa according to package instructions. Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt, spinach, peppers and onion. Stir to combine all ingredients.
- Spoon mixture into mini muffin tins, filling to the top.
- Bake at 350 degrees for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing from muffin tins. Run a small knife around the edges to loosen and pop out of the tins.
Recipe adapted from Tablespoon.com
Warm, sweet blueberry muffins fresh from the oven with melted butter. Oh, my gosh..it’s the best.
The Sweet Blueberry Muffin recipe is one I found (who knows where!) during my college years. I was reading cookbooks like novels in those days. I first tried this recipe on my family when I cooked several items for Easter Dinner. I still remember the wonderful muffins and memories of Easter celebrations at the Farm.
SWEET BLUEBERRY MUFFINS
1/2 cup milk
1/4 cup salad oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries (thawed & drained)
- Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups.
- Beat egg; stir in milk and oil.
- Mix in remaining ingredients, just until flour is moistened. Batter should be lumpy. Fold in blueberries.
- Fill muffin cups 2/3 full.
- Bake 20-25 minutes.
Our baby shower treats of last Saturday focused on baby-sized treats, including Mini Snickerdoodle Cupcakes. Who doesn’t love a Snickerdoodle cookie…so why not a cupcake? They could easily be adapted to a full-size cupcake without a problem. They are yummy, yummy in the tummy as I will soon say to my first Grandbaby.
MINI SNICKERDOODLE CUPCAKES
1 1/2 cups flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
6 cups powdered sugar
2 teaspoons ground cinnamon
2/3 cup butter or margarine, softened
1 tablespoon vanilla
2 to 4 tablespoons milk (or more to achieve desired consistency)
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Makes 98+ mini muffins.
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide butter evenly among lined cups, filling each three-quarters full.
- Bake rotating tins halfway through, until a cake tester inserted in centers comes out clean, about (10-15 minutes). (Cathy’s Note: Each oven varies greatly with mini cupcakes, so do a test run.)
- Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in airtight containers.
- Frost mini cupcakes and sprinkle with cinnamon sugar.
- Cupcakes are best eaten the day they are frosted. Keep at room temperature until ready to serve.
Cupcake recipe adapted from: Martha Stewart
Icing recipe from: Betty Crocker
This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27. Megan did all of the planning and the food was to be ‘baby size’. One of the recipes that we chose was Mini Corn Dog Muffins. Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike. Let me warn you…they are addictive!
MINI CORN DOG MUFFINS
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces
- Preheat oven to 375 degrees.
- Combine butter and sugar in a bowl and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk again.
- In a separate bowl, combine baking soda, cornmeal, flour and salt. Stir to combine. Whisk into wet ingredients.
- Spray mini muffin tins with non-stick spray. Spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
- Serve with sides of mustard and ketchup.
- Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.
Adapted recipe from Iowagirleats.com
For Snickerdoodle mini-cupcakes, see post Friday, March 22.