Category: Appetizer Recipes


Jul
2014

Grilled Salmon Kebabs

categories: Appetizer Recipes, Fish Recipes

Lemon Salmon Kebabs (6 of 6)

Are you tired of cooking salmon in the oven, using the same spices, in the same dish, over and over again? I was. So, to spice things up I decided to take a stab at making some salmon skewers on the grill. (No pun intended). Believe it or not, they’re super easy to make and only require a few ingredients (salmon, lemons, some spices, and olive oil spray) and a couple of pieces of hardware (bamboo skewers and a grill).

I tested this recipe out on my parents and I think they thought the idea of salmon kebabs sounded strange because when I first told them what I was planning on cooking they told me they “didn’t like salmon”. Now, now, Mom and Dad, if you’re reading this, I’ve been your child for over 24 years and know all of your tricks (because I often use them myself). There’s no fooling me! But to ease the tension I grabbed some shrimp to make shrimp skewers for those who wanted to be difficult… I won’t mention any names. Anyways, the point of this story is that once the salmon kebabs were cooked and placed on the table the reluctant and curious words from my parents of “I’ll just try a bite” quickly turned into “Are there anymore salmon skewers?” and “Can you make some more?”. Now those are pretty bold words from someone who “doesn’t like salmon”. This recipe was a hit and apparently turned salmon haters into salmon lovers. I hope it will do the same for you!  

Lemon Salmon Kebabs__3 (1 of 1)

What kind of salmon do I need? Go to the fish counter at your local grocery store (I went to Central Market) and look for skinless salmon filets. You will need about one pound of salmon to make 8 kebabs. There will probably be a plethera of choices to choose from and all of them will most likely still have the skin on them. Talk to the fishmonger behind the counter (the fishmonger is the “butcher” of the fish counter) and tell him or her that you’re planning on making salmon kebabs and that you need the skin removed and the filets cut into equal sized 1 – 1.5 inch cubes. The fishmonger should be able to do this for you at no extra charge. I LOVE asking the fishmonger to do this (and peel and de-vein my shrimp). If you don’t do so already, take advantage of these services. It’ll save you a ton of prep time when you get home! As for what type of salmon to use, its up to you. I recommend using fresh salmon from behind the fish counter, not the kind that comes frozen in a bag like a bunch of chicken breasts. But like I said, the choice is yours!  

What else do I need to know? When you’re at the store, buy the biggest lemons you can find. If I remember correctly, I found some HUGE ones at Central Market that were from Mexico. You will need to slice the lemons very, very thinly and fold each slice in half to put on the bamboo skewers. This is much easier to do with big lemons. Trust me! 

You will need to use TWO bamboo skewers for each kebab. So, make sure you have enough! Also, do NOT forget to soak your bamboo skewers in water for at least 15 minutes before assembling kebabs and placing them on the grill. This will prevent your skewers from catching on fire once they’re on the grill. Make sure your skewers are fully submerged in water. From my experiences, you can’t soak your skewers for too long. To make sure I don’t forget to do this, I’ll throw my skewers in a bowl of water before I leave to go get ingredients or will start soaking them as soon as I get back from the grocery store just to make sure they have plenty of time to marinate before I start cooking. 

Lemon Salmon Kebabs (1 of 6)

Where do I start? Before you do anything, soak your bamboo skewers in water. Next, skin and cube your salmon filets (if your fishmonger has not done so already). Using a mandolin or a very sharp knife, cut your lemons into very thin slices. Keep in mind that these lemon slices will be folded in half when you’re assembling the kebabs. If they’re too thick they might break in half and fall off when you put them on the grill. 

Once your lemon slices and salmon cubes are cut, you can start to assemble your kebabs. Each kebab will have 6 salmon cubes and 5 lemon slices. Each kebab should start and end with salmon. To assemble the kebabs, hold TWO skewers side by side (a little less than once inch apart) so that they’re parallel to each other. Start by sliding a salmon cube on the skewers followed by a folded lemon slice. Continue until the skewers are full. (The pattern should go a little something like this: salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon.) As a reminder, each kebab should have 6 pieces of salmon, and 5 slices on lemon, starting and ending with salmon. Once assembled, lay your kebabs on a dish (as pictured below). 

In a separate bowl, combine 2 Tbs oregano, 2 tsp of sesame seeds, 1 tsp cumin, and 1/4 tsp of crushed red pepper flakes and mix well. Sprinkle the oregano sesame seed mixture across all salmon kebabs and head to the grill! 

Lemon Salmon Kebabs (2 of 6)

Heat the grill to medium heat and spay with olive oil cooking spray to prevent kebabs from sticking. When the grill is ready to go, throw on the kebabs! You will cook your kebabs until the salmon is opaque throughout. You will need to turn each kebab occasionally to ensure they cook evenly. Each kebab should take between 8 and 10 minutes to cook, but keep in mind that this time could vary depending on the intensity of your grill. You will know your kebabs are cooked when the salmon turns a light pink color. 

When they’re done, simply remove them from the grill, lay them on a plate, and serve immediately! 

Grilled Salmon Kebabs
Yields 8
A light and refreshing dish that combines the mouth-watering flavors of grilled salmon and fresh lemon, and can be made in less than 30 minutes.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. • 2 Tbs oregano
  2. • 1 tsp sesame seeds
  3. • 1 tsp cumin
  4. • 1/4 tsp crushed red pepper flakes
  5. • 2 large lemons, very thinly sliced
  6. • 1 pound skinless salmon fillet, cut into approx. 1 inch cubes
  7. • Olive oil cooking spray
  8. •16 bamboo skewers, soaked in water
Instructions
  1. • Soak bamboo skewers in water for at least 15 minutes.
  2. • Combine oregano, sesame seeds, cumin, and red pepper flakes in a bowl and set aside.
  3. • With a sharp knife, cut lemon into very thin slices. (Cut the lemon slices horizontally for best result).
  4. • Remove skin from salmon fillets and cut into EQUAL 1 - 1.5 inch cubes. You want all pieces to be similar sizes so they will cook equally. (You can ask the fishmonger behind the counter at the grocery store to do this for you).
  5. • Assemble the skewers by alternating 6 pieces of salmon and 5 lemon slices on two parallel bamboo skewers. Fold lemon slices in half when placing on skewers. You should start and end each skewer with a piece of salmon.
  6. • Lay skewers side by side on dish and sprinkle oregano sesame seed mix equally on each skewer.
  7. • Turn grill to medium heat and spray with cooking spray.
  8. • Grill salmon kebabs for about 8 - 10 minutes, turning occasionally, until fish is opaque throughout.
  9. • Arrange cooked skewers on a plate, serve, and enjoy!
Notes
  1. If using bamboo skewers soak skewers in water before placing on grill.
God Save the Quinoa https://www.godsavethequinoa.com/

I hope everyone enjoys these as much as my family and I did! I’d love to hear what you think! Feel free to comment or message me with any questions or comments! 

Fabulous recipes by Mandi at godsavethequinoa.com


Jun
2014

Mac and Cheese Shrimp Muffins

categories: Appetizer Recipes, Fish Recipes, Pasta Recipes

Mac and Cheese Shrimp Muffins

Happy Monday! Who loves mac and cheese? I know I do! When I think about mac and cheese I reminisce about being a little kid, making my kraft mac and cheese in the microwave, and pouring on the cheese powder which magically turned into delicious, gold sauce and immediately inhaling the entire bowl! That mac and cheese was oh so good but it was SO unhealthy. I mean whats so appetizing about powdered cheese anyway? …not much if you’re sober or above the age of five. 

Mac and Cheese Shrimp Muffins

Anyways, I am happy to announce that I have discovered a delicious mac and cheese dish that will make you feel like a kid again! They’re made of whole wheat macaroni noodles, are cooked in a muffin pan, and only have 120 calories per muffin! (Compare that to the 230 calories per serving of the traditional stuff). Serving sizes are important to look at when you’re examining the damage on the back of the box. A lot of times a box will say “150 calories per serving” then in teeny tiny letters either below or right above that it says “Servings per box: 4”. If you don’t pay attention to these little details you could set yourself back 600 calories and not even realize it! 

While we’re on the subject, did you know that a serving size is supposed to be (give or take) the size of your fist? Whats that? Muffin pans are also about the size of your fist? And these mac and cheese “muffins” are baked in muffin pans?! Hello portion control! PS- since this recipe makes 12 muffins, this is a great meal to cook at the beginning of the week (aka Monday) and eat leftovers for dinner on Wednesday or to bring to work for lunch! To do so, simply reheat in the microwave!

TIP: Measuring out portions of food before you eat or cook them will help prevent overeating, which makes you feel better and reduces the amount of uneaten food you throw away leaving room for leftovers.   

Mac and Cheese Shrimp Muffins_ God Save the Quinoa (19 of 19)

 Enough about that. I’m hungry. Let’s talk food.

This dish is super easy to cook! In fact, when I started learning how to cook this was always my go to! Now, stating the obvious, but you start by cooking the macaroni noodles. Notice that the recipe calls for 4 cups of COOKED macaroni (AKA about 2 1/2 cups of dry macaroni). Measure out 4 cups when you’re done cooking it. Oh, and be good to your body and use the whole wheat stuff. I promise you won’t regret it! 

I decided to add in fresh spinach and shrimp to get some extra nutrients and protein. If you have a picky eater on your hands, let me share a secret with you. If you disguise healthy food in traditionally un-healthy food, its not only a great April Fools Day prank but this picky eater of yours will never know what they ate! Add the shrimp to the boiling noodles so that it can wilt. 

To stay on the slim side I used Kraft fat-free sharp cheddar cheese and gruyere cheese, which is a wonderfully delicious version of swiss cheese and can be found in the specialty cheese aisle. 

Mac and Cheese Shrimp Muffins

While the noodles are cooking make the cheese sauce. Start by making a roux (a french way of thickening up a sauce) in a saucepan by whisking together flour and butter. Add in some minced garlic and whisk until fragrant. Pour in some skim milk and bring all contents to a boil before reducing the heat to medium. Stir in the cheddar and gruyere cheese and mix until sauce becomes thick. Try to resist sampling the cheese sauce if you can! 

Next, remove the sauce pan from the burner and off the heat and stir in the egg and egg white. By now your noodles should be done cooking, so drain them using a pasta strainer and measure out 4 cups of macaroni. Add those 4 cups to the cheese sauce and mix well before stirring in diced cooked shrimp. Make sure you use 1 1/4 cup of diced, COOKED shrimp! (Ask for 1/2 pound at the fish counter).

Generously grease a 12 pan muffin pan and scoop your soon to be mac and cheese into the cups filling almost to the top. (See picture above for reference). Pop those babies in the oven at 400 degrees F for 10 – 15 minutes and you’ve got yourself some fancy mac and cheese!

Let them cool before removing from the muffin pan. I know it will be hard to wait a few extra minutes, but if you want them to stay in the shape of muffins keep your hands off! Sprinkle with some fresh parmesan cheese and enjoy! 

Mac and Cheese Shrimp Muffins_ God Save the Quinoa (10 of 19)

Mac and Cheese Shrimp Muffins
Yields 12
A healthy and fun way to enjoy mac n cheese, these muffin sized portions ensure you each the right serving size every time!
Write a review
Save Recipe
Print
Total Time
35 min
Total Time
35 min
Ingredients
  1. • 4 cups cooked whole wheat macaroni noodles (2 1/2 cups dry macaroni noodles)
  2. • 4 cups fresh spinach
  3. • 1 Tbs butter
  4. • 1 Tbs flour
  5. • 1 cup skim milk
  6. • 1 garlic clove, minced
  7. • 1 cup fat-free sharp cheddar cheese, shredded
  8. • 1 cup gruyere cheese, shredded
  9. • 1 egg
  10. • 1 egg white
  11. • 1 1/4 cups pre-cooked shrimp, diced (ask for 1/2 pound of COOKED shrimp at the fish counter)
Instructions
  1. • Cook 2 1/2 cups macaroni in boiling water. When water starts to boil add spinach. Drain water when noodles are cooked and set aside.
  2. • Pre-heat oven to 400 degrees F.
  3. • Melt butter in a saucepan over high heat and add flour. Whisk together to create a roux.
  4. • Stir in garlic until fragrant and pour in milk. Bring all contents to a boil then reduce heat.
  5. • Add cheddar & gruyere cheese to saucepan. Stir cheese until sauce thickens then remove from heat.
  6. • Add egg and egg white into cheese sauce and mix well.
  7. • Add 4 cups of cooked macaroni noodles into cheese sauce. Stir until noodles are completely covered. Stir in diced, cooked shrimp.
  8. • Generously spray a 12 cup muffin pan with non-stick spray and evenly fill each space with a large spoonful of macaroni. Each pan should be filled to the top.
  9. • Bake in oven at 400 degrees for 10 - 15 minutes. Let cool completely before removing from pan and serving.
Notes
  1. 120 calories per muffin.
  2. Store in an airtight container for up to 4 days. Re-heat in microwave.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


May
2014

Honey Grilled Watermelon Caprese Salad

categories: Appetizer Recipes, Holiday Recipes, Salad Recipes, Vegetarian Recipes

Tuna salad stuffed tomato cups (6 of 9)

 Happy Memorial Day weekend! I don’t know about you, but I sure am looking forward to a much needed three day weekend!

As you know, this time of year its popular to have cookouts or BBQ’s in the backyard or out by the pool with friends and family. I’m personally a huge fan of potlucks- where each person brings a different dish to share with the group. Its such a fun way to taste new things and discover new recipes. Not to mention, it makes the hostess’s life much easier! 

If you’re looking for a fun summer dish to bring along to a Memorial Day potluck, or serve at your own outing, my honey grilled watermelon caprese salad is a guaranteed crowd pleaser.  

Honey Grilled Watermelon Caprese Salad

I know honey grilled watermelon and mozzarella sounds like a funny combination, but trust me, once you taste it you won’t be able to get enough! The creamy mozzarella pairs perfectly with the sweetness in the watermelon, creating a perfect and refreshing party food!

Watermelon, olive oil, honey, fresh mozzarella, basil, cherry tomatoes, and balsamic vinegar. Thats all you need. So. Simple. 

Simply cut the watermelon into triangular slices, mix the olive oil and honey together in a bowl until well combined- adding some salt and pepper as desired. Brush each side of the watermelon slices with the olive oil honey mix and grill each side of the watermelon on medium heat for 2 minutes. 

Arrange grilled watermelon slices on a plate and place fresh mozzarella slices, chopped cherry tomatoes, and fresh basil shreds on top. Drizzle plate with balsamic vinegar and serve! 

Honey Grilled Watermelon Caprese Salad

 See, I told you it was simple! Be prepared to make seconds and thirds. 

Happy Memorial Day, everyone! Remember to thank our troops! 

Honey Grilled Watermelon Caprese Salad
Serves 4
A refreshing summer dish filled with the fresh flavors of watermelon, basil, honey, and mozzarella.
Write a review
Save Recipe
Print
Ingredients
  1. • 6 large triangular watermelon slices
  2. • 2 Tbs EVOO
  3. • 1/2 tsp salt
  4. • 1/2 tsp pepper
  5. • 2 Tbs honey
  6. • 2 cups of chopped cherry tomatoes
  7. • 4 oz. sliced mozzarella
  8. • 1/4 cup fresh basil, sliced
  9. • Balsamic vinegar for drizzle
Instructions
  1. • Pre-heat grill to medium heat
  2. • Slice watermelon
  3. • In a small bowl, combine EVOO (extra virgin olive oil), honey, and slat & pepper. Mix until well combined.
  4. • Using a large spoon, generously brush each side of watermelon with honey olive oil mix. Make sure entire watermelon is covered.
  5. • Grill each side of watermelon over medium heat for 2 minutes.
  6. • Arrange watermelon slices on plate and top with sliced mozzarella, cherry tomatoes, and fresh basil. Drizzle Balsamic vinegar over plate. (I used about 2 lid-fulls) Serve and enjoy!
Notes
  1. Double or triple recipe to make more servings in one sitting.
  2. Store in an airtight container in refrigerator for up to 3 days.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com

 


May
2014

Spinach and Artichoke Stuffed Mushrooms

categories: Appetizer Recipes, Vegetarian Recipes

Spinach and Artichoke Stuffed Mushrooms

Looking for a fun appetizer to serve at your next pool party or get together? Look no further! These spinach and artichoke stuffed mushrooms are an exciting (and healthy) way for you and your compadres to enjoy spinach and artichoke dip, which in my opinion is one of the most crowd pleasing appetizers out there! Did I mention that each mushroom only has 35 calories? if you didn’t have an excuse to throw a party, now you do! 

Like many of my recipes, I used non-fat greek yogurt and weight watchers cream cheese instead of heavy whipping cream, sour cream, mayonnaise, and other high fat dairy products traditional spinach and artichoke recipes call for. I did use ONE tablespoon of olive oil mayonnaise for taste, but I didn’t think anyone would mind since all 45 calories of this mayo is divided between twenty servings, which brings me to my next point: portobello mushrooms. 

This recipe calls for 20 baby portobello mushrooms (hence the “twenty servings” mentioned above). You’ll start by rinsing and hollowing out each of the mushrooms, and lining them hollow-side-up on a foil-covered baking sheet (pictured below). Be gentle when hollowing out your mushrooms. Portobellos tend to be more delicate than other mushrooms with thicker, more round, bulb-like caps.

Hold the mushroom stem side up and use a small pairing knife to cut the stem out of the mushroom. Cut off the entire stem, but be very careful not to cut into the bulb (walls) of the mushroom since the mushroom. It will be more difficult for the mushroom to take on the bowl-like shape needed to hold the spinach and artichoke dip if it has no walls! Next, with a small spoon, carefully scoop out as much of the “gills” or “insides” of the mushroom as possible.  Once your mushrooms are nice and hollow, arrange them on a foil lined baking sheet. Make sure you spray the foil with plenty of PAM or non-stick spray before arranging your mushrooms. 

Hollowed out baby portobello mushrooms

Important note: your hollowed out mushrooms do not need to (and probably will not) be perfect. Mine, as you can tell from the picture above, most certainly were not perfect. If you come across a mushroom that just won’t seem to cooperate, don’t be alarmed! Simply try your best to hollow it out as much as possible. I promise the finished product will taste great…even if your mushroom still has some insides! 

Now that the mushrooms are ready to go, you need to make the spinach and artichoke dip to stuff the mushroom caps with. To do this, fill a pot with water and place your fresh spinach and drained artichoke hearts in the pot on top of the stove and raise temperature until water starts to boil. Once water reaches a rolling boil, reduce heat and simmer for about 5 minutes until spinach begins to wilt and artichoke hearts turn very soft. Remove pot from heat and drain the water.

Place the spinach and artichokes back in the same pot on low heat. Stir in the weight watchers (or fat-free) cream cheese, greek yogurt, all 45 calories of the olive oil mayo, red pepper flakes, salt, pepper, and continue stirring until all ingredients are well combined.

The spinach and artichoke mix should be thick and goopy. However, depending on the type of greek yogurt used, your mix could be fairly runny. If it is, do not worry! This is completely normal! To thicken up your mix, simply add flour in 1/2 teaspoon (teaspoon NOT tablespoon) increments until mix thickens. You should not exceed more than 2 teaspoons of flour during this process. Once your mix becomes thick and goopy fold in the parmesan cheese and you’re ready to fill the mushroom caps! 

Spinach and artichoke stuffed mushrooms (1 of 1)-3

Using a large spoon, place a heaping spoonful of the spinach and artichoke mix into each mushroom cap, sprinkle remaining parmesan cheese on top and pop them in the oven for 15 – 20 minutes at 350 degrees. You’ll know they’re finished when the tops begin to turn a light golden brown color, but don’t take them out just yet! Turn the oven to broil and cook mushrooms for another 2 minutes, until cheese on top starts to melt. 

Congratulations! You’re done! Remove your mushrooms from the oven to cool for about 3 minutes before serving. It might just be the longest 3 minutes of your life but I promise its worth the wait! 

 

Spinach and Artichoke Stuffed Mushrooms
Yields 20
Baby portobello mushrooms stuffed with a healthy yet creamy spinach and artichoke dip. Only 35 calories per mushroom!
Write a review
Save Recipe
Print
Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
Ingredients
  1. • About 20 baby Portobello mushrooms
  2. • 1 cup canned artichoke hearts, drained
  3. • 2 cups fresh baby spinach
  4. • 1/4 cup (about 3 oz.) non-fat cream cheese
  5. • 1 Tbs Olive Oil Mayonnaise
  6. • 1/4 cup plain non-fat greek yogurt
  7. • 1 tsp red pepper flakes
  8. • 1 tsp salt
  9. • 1 tsp pepper
  10. • 2/3 cup shredded parmesan cheese
  11. • 2 tsp flour, as needed
Instructions
  1. • Pre-heat oven to 350 degrees F.
  2. • Remove stems and carve out insides of mushrooms so that they are hollow. Line a baking sheet with foil, spray with non-stick cooking spray, and line mushroom tops on top.
  3. • Place spinach and artichoke hearts in a pot with 1/2 cup of water and bring to a rolling boil. After reaching a rolling boil, reduce heat and simmer for about 5 minutes until spinach wilts and remove from heat and drain.
  4. • Add spinach and artichokes back into same pot on low heat. Add cream cheese, greek yogurt, mayo, red pepper flakes, salt and pepper. Stir until well combined.
  5. • If mix is runny, stir in flour in 1/2 teaspoon increments to thicken it up. You should not use more than 2 tsp of flour.
  6. • Once mix is thick and goopy, fold in 1/4 cup of parmesan cheese.
  7. • Spoon mix into mushroom tops, sprinkle remaining parmesan cheese on top and bake for 15-20 minutes at 350 degrees. When tops begin to turn golden brown, turn oven on broil. Leave tops in oven for 2 minutes, until cheese on top melts.
  8. • Remove from oven, let cool for 3 minutes, and enjoy!
Notes
  1. 35 calories per mushroom cap
  2. Add flour in 1/2 tsp increments if dip is too runny before filling mushroom caps.
  3. Store in refrigerator in airtight container for 3-4 days. Microwave to re-heat.
God Save the Quinoa https://www.godsavethequinoa.com/

 Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2014

Mediterranean Quinoa Salad

categories: Appetizer Recipes, Quinoa Recipes, Vegetarian Recipes

Mediterranean Quinoa Salad (1 of 1)

I absolutely love everything about Mediterranean/Greek food! I mean, how could you not love this vivacious culture that takes pride in “celebrating” meals with  food, drinks, family and friends? If you’ve seen “My Big Fat Greek Wedding” you definitely know what I’m talking about! Despite the fact that I am half Greek, I promise there is no bias here!
 
Anyways, the reason I said “Mediterranean/Greek” instead of one or the other is because there is a lot of overlap between these two cuisines. You see, Greek cuisine is technically  a “Mediterranean cuisine” due to its geographical origin and is often cited as a picture perfect example of the Mediterranean diet. 
 

Mediterranean Quinoa Salad_lemon wedges blur (1 of 1)

Maybe you’ve heard of the Mediterranean diet and maybe you haven’t. Over the past couple of weeks, I’ve noticed  more and more articles from health and fitness websites and magazines ranting and raving about this latest “fad”.  And what’s there not to rave about? The Mediterranean diet is largely plant-based with a strong emphasis on fruits and vegetables, nuts, grains, seeds, beans and olive oil;  very similar to the food consumed by the Greek culture (hence the overlap between “Mediterranean” and “Greek” cuisine.  Eggs, dairy, poultry, and fish are consumed regularly, just in smaller portions than what us Americans are used to. Meat is usually eaten once a month and refined sugars, flour, butter, and fats other than olive oil are rarely consumed. If you’re a visual person like me, this is better illustrated in the food pyramid below. 
 
 meddiet
 
This concept might seem strange, but think of it like this: In America, we generally consider meat the “main dish” and veggies as “sides”. The Mediterranean diet is the complete opposite of this. Veggies are considered the “main dish” and meat is considered a “side”.  I know you’re probably thinking, well of course you think this “diet” is all the rage, you vegetarian, you, but hear me out. Mediterranean meal time is treated as a social event where food is leisurely consumed  and enjoyed with family and friends.
 
Key word enjoyed. 
 
The Mediterranean diet’s philosophy is don’t stop eating what you enjoy. Eat it! Just in smaller portions, and take the time to enjoy your food. 
 

Mediterranean Quinoa Salad_lemon wedges long (1 of 1)

Bottom line: Eat more of the foods that are good for you. Do not deprive yourself of the foods you enjoy. You can still have that chocolate cake or fried chicken, just eat these things in moderation and enjoy them. Meaning, don’t inhale them so quickly that you go into a food coma 10 minutes later. Use fresh ingredients, spend time with your family and friends, and raise a glass and say “OPA” at every meal!  

 

Mediterranean Quinoa Salad
Serves 6
This Mediterranean inspired dish, full of flavor, colorful veggies and fresh greens- just like the Greeks like it, will have you yelling "OPA" at the top of your lungs!
Write a review
Save Recipe
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. • 1 cup quinoa
  2. • 1 cup water
  3. • 1 cup low sodium veggie broth
  4. • 1 container of cherry tomatoes, halved
  5. • 2 cucumbers, quartered
  6. • 3/4 red onion, diced
  7. • 1/2 cup kalamata olives
  8. • 1 avocado, diced
  9. • 1 (15oz.) can chickpeas, drained
  10. • 1 cup artichoke hearts, drained and diced
  11. • 1 (8oz.) can roasted red peppers, drained and sliced
  12. • 1/3 cup feta cheese, crumbled
Dressing
  1. • 5 Tbs lemon juice
  2. • 1 Tbs minced garlic
  3. • 1 tsp oregano
  4. • 2 Tbs red wine vinegar
  5. • 4 Tbs EVOO
  6. • Salt and pepper to taste
Instructions
  1. • Cook quinoa in water and veggie broth. Set aside to cool when done.
  2. • In a large bowl, combine tomatoes, cucumbers, red onion, olives, avocado, chickpeas, artichoke hearts, roasted red peppers, and feta. When quinoa has somewhat cooled, add to ingredients and mix well.
  3. • To make the dressing, in a separate bowl, combine lemon juice, minced garlic, oregano, and red wine vinegar. In a slow, steady stream, gently pour the 4 Tbs of oilve oil into the lemon juice mixture, continuously mixing with a whisk or fork to create an emulsion. Olive oil and lemon juice will not mix correctly if you do not mix slowly and well. Add salt and pepper to taste.
  4. • Fold dressing into quinoa and veggie mixture then mix well, coating all ingredients and enjoy!
Notes
  1. Add Salmon or lamb for additional protein.
  2. Store in airtight container and refrigerate for up to 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2014

Pimento Cheese Jalapeño Poppers

categories: Appetizer Recipes, Meat or Veggie Recipes

Pimento Cheese Jalapeno Poppers

In the spirit of The Masters, I spent my Sunday afternoon munching on pimento cheese and sipping Arnold Palmers. If I owned a green blazer I would’ve totally been wearing it… but green has never really been my color and truth be told, golf has never really been my thing. This is ironic because I grew up on a golf course- my parent’s house backs up to a tee box. In my adult age, the only “golf” I ever play is Top Golf. For those of you who don’t know what Top Golf is, let me explain. Top Golf is a multi-story (most of them are 3 stories tall) driving range that doubles as a bar. Needless to say, if there’s one in your town and you haven’t been, go!…But not until AFTER you make this recipe!

I’ve never really been a huge golf fan. I usually only watch it because either a) there’s nothing else on or b) Greg makes me and I have nothing else better to do. I try to pay attention to the game but usually end up focusing on the players looks, their outfits, or both. Well, since the Master’s is like the “super bowl of golf”  {and to keep myself entertained during Greg’s watch party} I promised I’d be on food making duty.

The Master's Pimento Poppers

Did you know that pimento cheese sandwiches are famous at The Masters? Random, I know, but rumor has it this dish has been a Master’s favorite since the late 1940’s. Each year spectators at the Master’s flock to the concession stands to taste a piece of Master’s history, and at the price of $1.50 per sandwich how could anyone resist? I don’t know about you, but I don’t think I’ve ever been to a professional sporting event that sells sandwiches (or anything for that matter) for a mere $1.50!

Because of this, I thought that a pimento cheese dish was the only thing that would suffice. Since all boys love bacon, and the boys I was cooking for loved the Master’s, I decided to put a spin on the Master’s traditional pimento cheese sandwiches and opted to make pimento cheese jalapeño poppers instead.

Pimento Cheese Jalepeno Poppers, the Master's

This recipe makes about two cups of pimento cheese as well as 24 pimento poppers. We ate the pimento cheese with crackers, but it can be used to make sandwiches, or placed on burgers. PS- did I mention that this is a lighter version of the classic pimento cheese you can buy pre-packaged at the store? By using weight watchers cream cheese and non-fat greek yogurt, my version only has about 115 calories per serving. That being said, please raise your Arnold Palmer and let’s toast to that!

Pimento Cheese Jalepeno Poppers_Arnold Palmer (1 of 1)

Pimento Poppers
Serves 10
A lighter version of traditional Southern pimento cheese stuffed in jalapenos wrapped in bacon coated with brown sugar.
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For Pimento Cheese
  1. • 2 cups sharp cheddar cheese, shredded
  2. • 1.5 cups fat free cheddar cheese, shredded
  3. • 1 Tbs chives, diced
  4. • 5 oz. fat free cream cheese (I used weight watchers cream cheese)
  5. • 3/4 cup plain, non-fat Greek Yogurt (I used Greek Gods 0% plain greek yogurt)
  6. • 8 oz. jarred pimentos, drained
  7. • 1 tsp lemon juice
  8. • 1/2 tsp crushed red pepper
  9. • 1/4 tsp cayenne
  10. • Salt & pepper to taste
  11. • Jalapeño seeds for additional spice
For poppers
  1. • 12 jalapenos, sliced in half lengthwise
  2. • 10 - 12 pieces of bacon
  3. • 1/4 cup of dark brown sugar
Instructions
  1. • To make pimento cheese, mix all ingredients in a bowl until combined. Place finished product in an airtight container and store in refrigerator until needed.
  2. • Pre-heat oven to 400 degrees.
  3. • Slice jalapenos in half lengthwise and remove seeds. (Place jalapeño seeds in pimento cheese mixture to add additional spice). You should have 24 jalapeño halves after slicing.
  4. • Line baking sheet with foil and spray with non-stick spray.
  5. • Remove pimento cheese from fridge and scoop 1 heaping teaspoon of pimento cheese into each jalapeño half. (Use more or less pimento cheese depending on size of jalapeño).
  6. • Cut bacon strips in half, wrap tightly around cheese stuffed jalapeños and arrange on baking sheet face side up.
  7. • Once all jalapeños have been placed on baking sheet, sprinkle 1/4 cup of dark brown sugar over jalapeños, generously covering bacon.
  8. • Place in oven and bake for 20 minutes, or until bacon is crisped to your liking.
  9. • When done, remove from oven and serve immediately.
Notes
  1. Pimento cheese recipe above yields 2 cups + amount needed to stuff jalapeños. Enjoy pimento cheese dip with crackers or on sandwiches.
  2. 2 cups Pimento cheese: Servings: 6, Serving size 1/3 cup, Calories per serving: 115
  3. Make poppers vegetarian friendly by removing bacon. Cook for same amount of time.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Mar
2014

Garden Fresh Salsa

categories: Appetizer Recipes, Dips and Spreads, Vegetarian Recipes

Homemade salsa

I’ve said it before and I’ll say it again, I’m a Texas girl and therefore I love me some Tex-Mex. As you can probably guess from the picture above, this includes chips and salsa! YUM! My favorite Tex-Mex restaurants are the ones that make their own salsa in-house. There’s just something about wholesome, fresh, homemade salsa that always seems to hit the spot!

My frequent cravings for fresh, wholesome salsa inspired me to make an in-house salsa of my own. Not only is homemade salsa delicious and refreshing, its MUCH healthier for you than the vast majority of the store bought options lining the shelves of the chip aisle. I don’t know if you’ve noticed, but your stereotypical store bought salsa has an INSANE amount of sodium. Think about this, if you’re like most people and enjoy your salsa with {salted} tortilla chips, don’t be surprised if you’re feeling a little {or a lot} bloated the next day. I know this feeling too well and let me tell you, it is not a fun feeling. Luckily, making homemade salsa can help alleviate this aftermath.

Homemade salsa godsavethequinoa

One of the great things about homemade anything is that you can see exactly what, and how much of a certain ingredient you put in. Don’t you just love being in control? I do. And I’ll take my salsa sans the 1100 mg of sodium! Having this type of control over what you eat is the best way to enjoy the foods you love without killing your diet! I’m sure you’re eager to read the recipe, but I wanted to mention that there are countless ways to enjoy your salsa other than with tortilla chips. Pair your salsa with fresh veggies, or drizzle it over salmon, chicken, or an omelette to get an extra kick! 

Garden Fresh Salsa
Yields 1 large cup.
Write a review
Save Recipe
Print
Ingredients
  1. • 2 heirloom tomatoes
  2. • 1 jalapeño, diced (keep seeds)
  3. • 1/2 red onion, diced
  4. • 1 garlic clove
  5. • Handful of cilantro
  6. • 1 Tbsp honey
  7. • 1 tsp salt
  8. • 1 tsp ground cumin
  9. • 2 tsp cayenne
  10. • 2 tsp chili powder
  11. • 1 splenda or sugar packet
Instructions
  1. • Slice the tomato, jalapeño (keep the jalapeño seeds), and red onion and place in food processor.
  2. • Combine garlic clove, cilantro, honey, spices, and sugar with ingredients in food processor.
  3. • Pulse until reaching desired consistency and enjoy!
Notes
  1. To adjust how spicy or mild your salsa is, adjust the amount of jalapeño seeds you use. To make your salsa more spicy add more jalapeño seeds. Use less jalapeño seeds if you want your salsa to be mild.
  2. BE CAREFUL not to touch your eyes or other sensitive areas after cutting your jalapeño. Doing so will result in painful burning. To alleviate burning pain from jalapeños, soak the affected area in milk.
God Save the Quinoa https://www.godsavethequinoa.com/
What’s your favorite way to enjoy salsa? Comment below to let me know! 

Fabulous recipes by Mandi at godsavethequinoa.com

 


Mar
2014

Super Simple Guacamole

categories: Appetizer Recipes, Dips and Spreads, Vegetarian Recipes

Homemade Guacamole godsavethequinoa

Being a Texas girl, I can’t help that I loooove me some Tex-Mex! I swear Mexican food is just not the same once you leave Texas! What could possibly be better than happy hour spent on a patio during “patio-perfect weather” sipping skinny margaritas and snacking on homemade guacamole? I’ll give you a minute to think.

While you’re thinking, let me share my super simple guacamole recipe with you! This recipe is super simple (hence the name) and I suggest you keep it handy.

…Why you ask? Well, when the guac is running low and your friends are hungry, don’t you want to be the hero who can run inside and whip up another serving of {deliciously good} guacamole in less than 5 minutes? Sure you do!

Guacamole_godsavethequinoa_

Psst- Be sure to check out my guacamole making tips & tricks for pointers on the easiest way to cut an avocado to make the avocado mashing part of guacamole-making seamless and more ways to keep your guacamole fresh! 

Super Simple Guacamole
Effortless guacamole that will leave your guests wanting more!
Write a review
Save Recipe
Print
Ingredients
  1. • 2 large Haas Avocados
  2. • 1/2 red onion, diced
  3. • 1 cup cherry tomatoes cut into quarters
  4. • Juice of one lime
  5. • Salt to taste
  6. •1/4 cup fresh cilantro
Instructions
  1. • Slice avocado in half (lengthwise) and remove pit
  2. • Dice avocado in shell (see guacamole making tips & tricks) place in large bowl and mash until reaching desired consistency
  3. • Add red onions, cherry tomatoes, lime juice, and cilantro
  4. • Mix well and add additional salt to taste
  5. • Top with cilantro and enjoy!
Notes
  1. Takes approx. 5-10 minutes to prepare
  2. Yields 2 cups based on size of avocados
  3. Add additional lime juice to preserve freshness
God Save the Quinoa https://www.godsavethequinoa.com/
 Fabulous recipes by Mandi at godsavethequinoa.com