Today we have a guest post from our real-life friend, Rebecca. The three of us met years ago through our church. Now we live in different parts of the country, but stalk one another online for tasty foodie ideas and lots of laughs. Recently she left a comment on our FB page about her new favorite snack. Another reader said that she just must have this recipe. We are so happy when we can make your wishes come true. Bibbidi-Bobbidi-Boo! We know you will enjoy her recipe and joyful spirit. Make sure you check out her blog: Food Laughter Love!
At our house we love snacks and, honestly, we would eat Tapas for dinner everyday if we could.
Several year ago I started making Fried (not really fried but baked) and Stuffed Rice Balls (Arancini di Riso) and we loved them, but then I realized I was allergic to rice… SAD DAY! (Well, let me say this I can eat 1/4 cup without wanting to cry from stomach pain. So, it makes begin gluten free a little hard and generally I need to create my own flours.) Since then I decided to play with quinoa and see if I could make something similar. These are simple to toss together and everyone generally loves them! They are the perfect place to toss in extra veggies or some extra fibrous seed (think flax, Chia Seeds, or sesame). You can make pizza bites with spaghetti sauce, buffalo chicken bites with blue cheese dip, spinach artichoke bites or even Southwest bites with an avocado creme! See the possibilities are endless!!! For these I used Prosciutto and asparagus with a homemade hollandaise sauce.
We might have fought over them. I mean, I took them to a friend who was sick along with a salad and bone broth.
I hope you enjoy them and I can’t wait to hear what amazing bites you all make!
• 2 c. cooked quinoa (I cook mine in low sodium chicken broth)
• 2 large eggs
• 2 tsp minced garlic
• 1 c. diced onion
• ½ c. fresh basil leaves, chopped (or any herbs you want)
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp sage
• ½ tsp real salt
• ¼ tsp freshly ground pepper
• 1/2 cup of meat of your choice (precooked)
• 1 c. shredded paramasan cheese or cheese of your choice
• ½ c. bread crumbs or flour – I used chia & flax meal seeds soaked in chicken broth (2 tbs )
• sauce for dipping
1. Preheat oven to 350 degrees.
2. Mix together all ingredients, except for your sauce
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each). (Note: my were not in the muffin tin – but they do work better in a muffin tin.)
4. Bake for 20-35 minutes. Check at 20 minutes and bake longer as needed. Let cool for 10 mins. Remove from pans. Enjoy with dipping sauce.
Don’t be scared! Its super simple to make and you can brag that you have mastered the great Hollandaise sauce.
- 4 egg yolks
- 2 Tbs. fresh lemon and lime juice
- 1 Tbs. water
- 1/8 tsp. real salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 8 Tbs. (1 sticks) unsalted butter , melted
In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, if it starts to warm up just add a small drizzle of warm water and whisk.
Will keep for 3 days in the fridge. Makes 2 cups.
About Rebecca Smith:
She is a creative soul, who loves to help others. She is a food lover and her ideal vacation would be an around the world trip, learning to about food from the locals. She loves people and helping them become who there where created to be. This includes coaching them on healthy foods and a toxic free life. On her healing journey she has learned that your heart and soul plays a major role in the body’s overall well-being. She is pretty much head over heals in love with her husband, loves her adult step-daughters, and really enjoys taking their dogs Charlie and Coco for hikes. She totally geeks out over the science and chemistry of essential oils and herbs. You can follow her at www.foodlaughterlove.com, on Facebook at Food Laughter Love and on Instagram where she sometimes shares quick recipes at @rebstar.
(This post contains affiliate links. Affiliate links help support our blog and wine habit.)
Today we have a guest post from our real-life friend, Rebecca. The three of us met years ago through our church. Now we live in different parts of the country, but stalk one another online for tasty foodie ideas and lots of laughs. Recently she left a comment on our FB page about her new […]