August 22, 2012

Mini Quinoa Cups

Bite size snacks are apparently our new favorite thing between Brussels, Energy Bites and now these!
 Our mini muffin tin was burning a hole in our cupboard and we just had to use it, and this recipe sounded delicious.  Plus they are just the cutest thing so entertaining with them would be perfect.
1 cup Cooked Quinoa
1 Egg
1 Egg White
1/2 cup Shredded Zucchini
1/4 cup Chopped Mushrooms
1/4 cup Fresh Corn
1/2 cup Cheddar Cheese
2 Scallions sliced
1/2 cup Parmesan Cheese
2 Tablespoons Chopped Fresh Parsley
Salt & Pepper
1. Preheat oven to 350 degrees
2. Spray mini muffin tins with non-stick cooking spray
3. Combine all ingredients into a bowl and spoon mixture into each tin
4. Bake for 20 minutes
5. Enjoy!


Sauteed Citrus Brussels Sprouts

We always make our Brussels spouts the same way...tossed in olive oil, garlic salt, and pepper and roasted. Don't get me wrong, they are delicious, but I thought I would try a different approach, and not only saute them, but jazz them up with a little citrus flavor. They were a success, and I'm definitely going to keep this recipe in mind the next time I make Brussels sprouts! 

About 4 cups of Brussels sprouts
3 Tbsp olive oil
2 Tbsp orange juice (fresh squeezed)
2Tbsp light corn syrup
Salt & Pepper to taste
2 Tbsp orange peel

Cut off the stems of your Brussels sprouts and then slice each one in half.

Heat the olive oil in a skillet on medium heat, add Brussels sprouts and cook for about 15 minutes.

Add the orange juice, and the corn syrup and cook for another 3 minutes.

Add some salt and pepper to taste, and the orange peel. Serve immediately, and enjoy!