Chicken Vegetable Risotto

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

reade more... Résuméabuiyad

Strawberry Rhubarb Baked Oatmeal

Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.

Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.

Place the fruit in a bowl and add the honey.

and the cornstarch.

Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.

Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk

and vanilla.

Stir well to combine, then carefully spread over the fruit mixture.

Sprinkle with the almonds.

Bake for 40 minutes,

then enjoy warm, with yogurt, if you like! Good morning!

One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie


Strawberry Rhubarb Baked Oatmeal

2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla

Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.

In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.

Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.

Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.

Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.

Place the fruit in a bowl and add the honey.

and the cornstarch.

Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.

Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk

and vanilla.

Stir well to combine, then carefully spread over the fruit mixture.

Sprinkle with the almonds.

Bake for 40 minutes,

then enjoy warm, with yogurt, if you like! Good morning!

One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie


Strawberry Rhubarb Baked Oatmeal

2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla

Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.

In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.

Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.

reade more... Résuméabuiyad

Scallop Risotto

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

reade more... Résuméabuiyad

Vegetable Risotto

For this month, the theme of The Improv Challenge is peas and carrots. There are endless ideas revolving around pot pie, but as I look forward to spring, I wanted to do something a little lighter. Asparagus is just coming into season, and I thought it would be fun to combine it with peas and carrots for a delicious vegetarian risotto that is great as a main dish or a side dish. And, of course, I threw in mushrooms cause everything is better with mushrooms.

The beauty of this dish is that it is so versatile - use whatever veggies you like or have on hand - add peppers, zucchini, pea pods, etc! And if you cannot abide the idea of a meatless main dish, throw in some cooked chicken, pork or shrimp at the end.

Risotto does take a bit of time to cook but it is worth it! Bring the broth to a boil in a medium saucepan, then add the asparagus.



Reduce the heat to low and simmer for 2 minutes or until asparagus is bright green and crisp-tender. Remove the asparagus with a slotted spoon to a bowl or plate and set aside. Turn the heat to low to keep the broth warm.

In a large skillet, heat the oil over medium heat and add the carrots, onion and garlic.



Cook for a few minutes til onions are soft, then add the mushrooms.



Cook for an additional two minutes, then add the rice.



Cook and stir until rice is golden and fragrant, 3-4 minutes. Now add a ladleful of broth to the skillet.



Cook and stir until all the broth is absorbed, then add another ladleful of broth. Keep adding broth, cooking and stirring, until the rice is tender, but has a bit of a bite. Stir in the peas,



and the asparagus,



and then sprinkle with the Parmesan.



Give it a good stir, season to taste, and enjoy!

One year ago: Beef and Bok Choy Hot Pot
Two years ago: Banana Blondies
Three years ago: Mixed Rice and Barley Pilaf


Vegetable Risotto

3 cups vegetable broth
1/2 pound asparagus, cut into 2-inch pieces
1 Tbsp. olive oil
1/3 cup chopped onion
1 tsp. minced garlic
3/4 cup sliced baby carrots
1 cup quartered white mushrooms
1 cup arborio rice
1/2 cup green peas
1/3 cup grated Parmesan cheese

Bring vegetable broth to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl. Meanwhile, keep broth at a near-simmer on low heat.

Heat olive oil in large skillet over medium heat. Stir in onion, carrots and garlic; cook and stir for 3 minutes; add in mushrooms and cook for an additional 2 minutes. Add rice and cook, stirring gently, until toasted and fragrant, about 3 minutes.

Pour 1/2 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is becoming tender, about 15-20 minutes.

Mix in peas and asparagus and cook until heated through, 2 to 3 minutes. Sprinkle with Parmesan, stirring until cheese melts. Season to taste with salt and pepper. Serves 3 as main dish or 5-6 as a side dish.

For this month, the theme of The Improv Challenge is peas and carrots. There are endless ideas revolving around pot pie, but as I look forward to spring, I wanted to do something a little lighter. Asparagus is just coming into season, and I thought it would be fun to combine it with peas and carrots for a delicious vegetarian risotto that is great as a main dish or a side dish. And, of course, I threw in mushrooms cause everything is better with mushrooms.

The beauty of this dish is that it is so versatile - use whatever veggies you like or have on hand - add peppers, zucchini, pea pods, etc! And if you cannot abide the idea of a meatless main dish, throw in some cooked chicken, pork or shrimp at the end.

Risotto does take a bit of time to cook but it is worth it! Bring the broth to a boil in a medium saucepan, then add the asparagus.



Reduce the heat to low and simmer for 2 minutes or until asparagus is bright green and crisp-tender. Remove the asparagus with a slotted spoon to a bowl or plate and set aside. Turn the heat to low to keep the broth warm.

In a large skillet, heat the oil over medium heat and add the carrots, onion and garlic.



Cook for a few minutes til onions are soft, then add the mushrooms.



Cook for an additional two minutes, then add the rice.



Cook and stir until rice is golden and fragrant, 3-4 minutes. Now add a ladleful of broth to the skillet.



Cook and stir until all the broth is absorbed, then add another ladleful of broth. Keep adding broth, cooking and stirring, until the rice is tender, but has a bit of a bite. Stir in the peas,



and the asparagus,



and then sprinkle with the Parmesan.



Give it a good stir, season to taste, and enjoy!

One year ago: Beef and Bok Choy Hot Pot
Two years ago: Banana Blondies
Three years ago: Mixed Rice and Barley Pilaf


Vegetable Risotto

3 cups vegetable broth
1/2 pound asparagus, cut into 2-inch pieces
1 Tbsp. olive oil
1/3 cup chopped onion
1 tsp. minced garlic
3/4 cup sliced baby carrots
1 cup quartered white mushrooms
1 cup arborio rice
1/2 cup green peas
1/3 cup grated Parmesan cheese

Bring vegetable broth to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl. Meanwhile, keep broth at a near-simmer on low heat.

Heat olive oil in large skillet over medium heat. Stir in onion, carrots and garlic; cook and stir for 3 minutes; add in mushrooms and cook for an additional 2 minutes. Add rice and cook, stirring gently, until toasted and fragrant, about 3 minutes.

Pour 1/2 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is becoming tender, about 15-20 minutes.

Mix in peas and asparagus and cook until heated through, 2 to 3 minutes. Sprinkle with Parmesan, stirring until cheese melts. Season to taste with salt and pepper. Serves 3 as main dish or 5-6 as a side dish.

reade more... Résuméabuiyad

Ham and Broccoli Quinoa Cups

These little cups of goodness came highly recommended from Mel. And you can trust her recommendations. She made these in mini mufifn cups but I wanted to make them in a standard muffin tin so I could make them more meal-like and less snack-like. Either way, they're truly delicious, and really good for you - packed with protein from quinoa, ham and cheese and chock full of yummy broccoli. These also freeze well, so they can be stored up for lunches or pulled out for a last minute dinner.

Start by preparing the quinoa. If you're new to quinoa, one of the most important tips is that you must RINSE it. Just place it in a fine mesh sieve and run cold water over it for a minute or so.


Add the rinsed quinoa to a saucepan with the chicken broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15 minutes or until the quinoa "pops" and most of the liquid is absorbed. You may need to carefully drain off any extra liquid.

While the quinoa cooks, you can chop up the broccoli and ham. Put it in a large mixing bowl,



then add the cooked quinoa to it.



Stir in the lightly beaten eggs,



and season with salt and pepper. Stir to combine and then add the parmesan



and the cheddar.



Stir well until all the ingredients are incorporated. Scoop the mixture into a greased muffin pan



and use the back of a spoon to press the mixture into the cups. You want enough "stuff" in each cup to come to the top.



Bake for about 30 minutes or until golden. Cool slightly in the tin, then carefully remove.



I hope you like these as well I did!



One year ago: White Chocolate Macadamia Nut Cookies
Two years ago: Creamy Orzo and Chicken
Three years ago: Toasted Coconut Pie

Find more great ideas at Mop it Up Monday, Mix it Up Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesdays, Wednesday Extravaganza, Ingredient Spotlight: Ham and Cheese.

Ham and Broccoli Quinoa Cups

1 cup uncooked quinoa
2 cups chicken broth
2 eggs, lightly beaten
1 cup chopped baked ham
2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
1 cup shredded sharp cheddar cheese

Rinse the quinoa in a fine mesh strainer. Combine the rinsed quinoa and the chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until most of the liquid is absorbed. If necessary, drain off any remaining liquid.

In a large bowl, stir together the cooked quinoa, eggs, ham, broccoli and salt and pepper. Stir in the cheese until well-distributed. Scoop the quinoa mixture into greased muffin cups, filling the cups all the way to the top and lightly pressing with the back of a spoon. Bake at 350 for 30 minutes, until golden on top. Serve warm or at room temperature. Makes 12 cups.

Recipe Source: Adapted from Mel's Kitchen Cafe

These little cups of goodness came highly recommended from Mel. And you can trust her recommendations. She made these in mini mufifn cups but I wanted to make them in a standard muffin tin so I could make them more meal-like and less snack-like. Either way, they're truly delicious, and really good for you - packed with protein from quinoa, ham and cheese and chock full of yummy broccoli. These also freeze well, so they can be stored up for lunches or pulled out for a last minute dinner.

Start by preparing the quinoa. If you're new to quinoa, one of the most important tips is that you must RINSE it. Just place it in a fine mesh sieve and run cold water over it for a minute or so.


Add the rinsed quinoa to a saucepan with the chicken broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15 minutes or until the quinoa "pops" and most of the liquid is absorbed. You may need to carefully drain off any extra liquid.

While the quinoa cooks, you can chop up the broccoli and ham. Put it in a large mixing bowl,



then add the cooked quinoa to it.



Stir in the lightly beaten eggs,



and season with salt and pepper. Stir to combine and then add the parmesan



and the cheddar.



Stir well until all the ingredients are incorporated. Scoop the mixture into a greased muffin pan



and use the back of a spoon to press the mixture into the cups. You want enough "stuff" in each cup to come to the top.



Bake for about 30 minutes or until golden. Cool slightly in the tin, then carefully remove.



I hope you like these as well I did!



One year ago: White Chocolate Macadamia Nut Cookies
Two years ago: Creamy Orzo and Chicken
Three years ago: Toasted Coconut Pie

Find more great ideas at Mop it Up Monday, Mix it Up Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesdays, Wednesday Extravaganza, Ingredient Spotlight: Ham and Cheese.

Ham and Broccoli Quinoa Cups

1 cup uncooked quinoa
2 cups chicken broth
2 eggs, lightly beaten
1 cup chopped baked ham
2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
1 cup shredded sharp cheddar cheese

Rinse the quinoa in a fine mesh strainer. Combine the rinsed quinoa and the chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until most of the liquid is absorbed. If necessary, drain off any remaining liquid.

In a large bowl, stir together the cooked quinoa, eggs, ham, broccoli and salt and pepper. Stir in the cheese until well-distributed. Scoop the quinoa mixture into greased muffin cups, filling the cups all the way to the top and lightly pressing with the back of a spoon. Bake at 350 for 30 minutes, until golden on top. Serve warm or at room temperature. Makes 12 cups.

Recipe Source: Adapted from Mel's Kitchen Cafe

reade more... Résuméabuiyad

Israeli Couscous with Roasted Vegetables and Feta

I love roasted vegetables. And when you combine them with toasted Israeli cousous, toss it lightly with garlicky dressing and top it with feta, well then it's absolutely perfection.

You can use your favorite vegetables in this - zucchini would be great, if you're looking for some ideas of how to use some up! - but any combination will be wonderful.

Chop up the veggies then combine them in a large bowl. I used broccoli, red onion,

mushrooms, snow peas,

and red pepper.

Drizzle the vegetables with 2 Tbsp. of the olive oil

then stir them well to coat all the veggies. Spread them out on a large baking sheet.

Roast the veggies for 25-35 minutes or until they are nice and tender and start to carmelize.

While the vegetables roast, prepare the couscous. Heat the remaining oil in a medium saucepan over medium heat. Pour the couscous in

and cook, stirring constantly, until the couscous is lightly browned. Cover with boiling water

and bring the mixture to a boil. Reduce heat to low and cover; simmer for 12 minutes or until the water is absorbed. When the couscous is done, you can see why it is sometimes called "pearl" couscous!

Pour the couscous into a large serving bowl,

and top with the vegetables.

Drizzle with the vinaigrette, then toss well to coat. Sprinkle feta over the mixture,

then stir again. Doesn't this look delicious???

It's a wonderful meal on its own or as an accompaniment to grilled or roasted meat.

One year ago: Banana Scones
Two years ago: Frozen Tiramisu
Three years ago: Pineapple Zucchini Bread

Get more great ideas at Mangia Monday, Mouthwatering Monday, This Week's Cravings, My Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Whole Foods Wednesday, Hearth and Soul, Recipe Box, Meatless Monday.

Israeli Couscous with Roasted Vegetables and Feta

2 cups broccoli, cut into bite sized pieces
1 cup snow peas
2 cups mushrooms, quartered
1/2 red onion, quartered and sliced
1 cup large diced red pepper
3 Tbsp. olive oil, divided
8 oz. Israeli Couscous
1 3/4 cup boiling water
1/3 cup garlic vinaigrette
1/2 cup feta cheese

Combine the vegetables in a large bowl and drizzle 2 Tbsp. oil over them. Stir well to coat all the vegetables then spread them out on a large baking sheet. Roast at 400 for 25-35 minutes or until vegetables are tender and slightly carmelized. Stir the veggies a few times during roasting.

Meanwhile, coat a medium saucepan with the remaining tablespoon of olive oil and heat over medium heat. Add the couscous and toast, stirring constantly, until the couscous is lightly browned, about 5 minutes. Slowly add the boiling water, and then bring the couscous to a boil. Reduce heat to low; cover and simmer for 12 minutes until the couscous has absorbed all the liquid.

Pour the finished couscous into a large bowl and add the roasted vegetables. Pour in the vinaigrette and stir well. Top with feta. Serves 4-6 as a main course and 6-8 as a side dish.

I love roasted vegetables. And when you combine them with toasted Israeli cousous, toss it lightly with garlicky dressing and top it with feta, well then it's absolutely perfection.

You can use your favorite vegetables in this - zucchini would be great, if you're looking for some ideas of how to use some up! - but any combination will be wonderful.

Chop up the veggies then combine them in a large bowl. I used broccoli, red onion,

mushrooms, snow peas,

and red pepper.

Drizzle the vegetables with 2 Tbsp. of the olive oil

then stir them well to coat all the veggies. Spread them out on a large baking sheet.

Roast the veggies for 25-35 minutes or until they are nice and tender and start to carmelize.

While the vegetables roast, prepare the couscous. Heat the remaining oil in a medium saucepan over medium heat. Pour the couscous in

and cook, stirring constantly, until the couscous is lightly browned. Cover with boiling water

and bring the mixture to a boil. Reduce heat to low and cover; simmer for 12 minutes or until the water is absorbed. When the couscous is done, you can see why it is sometimes called "pearl" couscous!

Pour the couscous into a large serving bowl,

and top with the vegetables.

Drizzle with the vinaigrette, then toss well to coat. Sprinkle feta over the mixture,

then stir again. Doesn't this look delicious???

It's a wonderful meal on its own or as an accompaniment to grilled or roasted meat.

One year ago: Banana Scones
Two years ago: Frozen Tiramisu
Three years ago: Pineapple Zucchini Bread

Get more great ideas at Mangia Monday, Mouthwatering Monday, This Week's Cravings, My Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Whole Foods Wednesday, Hearth and Soul, Recipe Box, Meatless Monday.

Israeli Couscous with Roasted Vegetables and Feta

2 cups broccoli, cut into bite sized pieces
1 cup snow peas
2 cups mushrooms, quartered
1/2 red onion, quartered and sliced
1 cup large diced red pepper
3 Tbsp. olive oil, divided
8 oz. Israeli Couscous
1 3/4 cup boiling water
1/3 cup garlic vinaigrette
1/2 cup feta cheese

Combine the vegetables in a large bowl and drizzle 2 Tbsp. oil over them. Stir well to coat all the vegetables then spread them out on a large baking sheet. Roast at 400 for 25-35 minutes or until vegetables are tender and slightly carmelized. Stir the veggies a few times during roasting.

Meanwhile, coat a medium saucepan with the remaining tablespoon of olive oil and heat over medium heat. Add the couscous and toast, stirring constantly, until the couscous is lightly browned, about 5 minutes. Slowly add the boiling water, and then bring the couscous to a boil. Reduce heat to low; cover and simmer for 12 minutes until the couscous has absorbed all the liquid.

Pour the finished couscous into a large bowl and add the roasted vegetables. Pour in the vinaigrette and stir well. Top with feta. Serves 4-6 as a main course and 6-8 as a side dish.

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