Quinoa Pizza Bites

After making Quinoa Broccoli Cheddar Bites,

I was hooked on bite sized quinoa foods

and was on the lookout for even more!

So when I came across a recipe for Quinoa Pizza Bites,

I was not only excited but also became super hungry.

I couldn't wait to make them to eat and share with you guys!

If you thought the Broccoli Cheddar ones were simple to make,

you'll be happy to know that these are just as easy,

if not even easier to make!!

Keep reading and I'll show ya how! 

The Goods:

Cooked Quinoa

Mozzarella

Pepperoni

Eggs

Onion

Garlic

Paprika

Seasoning Salt

Oregano

Fresh Basil

Marinara Sauce

In a large mixing bowl, add all ingredients except for marinara sauce.

Mix everything up so it's well incorporated.

Distribute mixture into greased mini muffin pans, filling completely.

Press mixture down with hands to compact.

Bake at 350 degrees for 15 to 20 minutes,

until tops are crisp and a little golden in color.

Remove from muffin pans and serve with warmed marinara sauce.

Dip a pizza bite into the sauce and enjoy!

And because they're so tiny, go ahead and have another!!!

Quinoa Pizza Bites

Adapted from Miss Be Fit's Recipe

2 Cups Cooked Quinoa

2 Large Eggs

3/4 Cup Cooked Quinoa

1 Cup Shredded Mozzarella Cheese

2 Cloves Garlic, Minced

1/2 Cup Fresh Basil, Chopped

4 Ounces Pepperoni Slices, Chopped

1/2 Teaspoon Seasoning Salt

1 Teaspoon Paprika

1 Teaspoon Dried Oregano

Marinara Sauce for Dipping

1. Preheat oven to 350 degrees, grease two mini muffin pans and set aside.
2. In a large mixing bowl, add all ingredients except for marinara sauce.
3. Mix everything up so it's well incorporated.
4. Distribute mixture into greased mini muffin pans, filling completely.
5. Press mixture down with hands to compact.
6. Bake at 350 degrees for 15 to 20 minutes - until tops are crisp and a little golden in color.
7. Remove from muffin pans and serve with warmed marinara sauce.

Vodka Blush Sauce with Bucatini

I've had this recipe a looooong time - a few years at least. 

I can't even remember where I originally found it,

but it's been in my recipe binder just waiting to be made.

While doing my weekly meal planning I've passed it many times,

but I recently had a HUGE craving for some kind of pasta,

so I finally whipped out my recipe for Vodka Blush Sauce!

The Goods:

Bucatini Pasta

Olive Oil

Vodka

Marinara Sauce

Chopped/Diced Tomatoes

Heavy Cream

Garlic

Salt

Red Pepper Flakes

Fresh Basil

Fresh Flat Leaf Parsley

Fresh Oregano

 Parmesan Cheese (Not pictured - oops!)

(Full Recipe at bottom of post!)

Heat the olive oil in a large pan, add garlic and red pepper flakes.

Saute for about 30 seconds - until garlic is starting to get fragrant. 

Add marinara sauce, stir, add the chopped tomatoes and stir again.

Next measure out your vodka and add to the sauce.

Add a whole bunch (that's how I measured at least) of fresh herbs!

I used fresh basil, flat leaf parsley and oregano.

Stir to combine and bring to a simmer.

Cook the sauce for about 15 minutes...

Until it looks something like this!

Now add your cream.

Give it another good stir and your sauce is almost done!

Let it simmer 5 more minutes.

At the last minute, I decided the sauce needed something more.

So I added a whole bunch (again - how I measured!) of fresh parmesan.

While the sauce was first simmering, I started my pasta.

I chose to use bucatini, but any pasta would be fine.

Just cook according to the package directions.

OR if you have time - make your own!

Once your pasta is cooked drain it well.

Then add the pasta to your sauce and fully combine together. 

And that's it folks! 

Serve with a little more fresh parmesan and herbs.

This recipe is so easy to make and can even be enjoyed by little ones.

The vodka cooks off, but leaves an amazing taste to the sauce.

I didn't time how long it took me, but I'm betting it was around a half hour.

Vodka Blush Sauce with Bucatini

1 tablespoon olive oil

1 clove garlic, minced

1 heaping teaspoon red pepper flakes

1 large box (26.5 oz) chopped tomatoes

1 jar (24 oz) marinara sauce

2 tablespoons (+/-) fresh flat leaf parsley

1 tablespoon (+/1) fresh basil

1 teaspoon (+/-) fresh oregano

1/4 vodka

1/2 cup heavy cream

fresh parmesan to your liking

salt to taste

1 pound bucatini

Note: the herb measurements should be your guideline,

but as shown above I didn't accurately measure those myself. 

1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions. (You should start the pasta once your sauce is simmering the first time.)
2. In a large saute pan, heat the olive oil then add your garlic and red pepper flakes. Cook for about 30 seconds.
3. Add marinara sauce and chopped tomatoes, then stir to combine.
4. Add the vodka and stir again.
5. Add the fresh herbs, stir once again. 
6. Bring the sauce to a simmer and cook for about 15 minutes.
7. Add the heavy cream, stir and simmer 5 more minutes.
8. Add the freshly grated parmesan and stir.
9. Drain your pasta fully, add to the sauce and combine fully.
10. Serve with more fresh parmesan and herbs.

Baked Manicotti

I'm in the process of restocking my freezer with homemade meals
and I realized I never got around to posting about my Manicotti!

I've made this a few times and love it every time.
In fact - I still have a batch frozen right now to eat soon!

Now keep reading to see how I made my Manicotti.

The Goods:

Manicotti Noodles

Mozzarella Cheese

Parmesan Cheese

Ricotta Cheese

Eggs

Marinara Sauce

Fresh Herbs

Garlic Salt

(Full recipe at bottom of post.)

Cook your manicotti and set aside to cool.

Add the cheeses, eggs, fresh herbs and garlic salt to bowl.

Mix everything well.

Stuff the noodles with mixture.

 I find using a piping bag the easiest.

Place filled noodles in greased baking dish,

cover with marinara sauce to your liking.

Add more cheese and chopped fresh herbs.

Bake at 350 degrees for 25 minutes or until bubbly.

And it's done!

Serve and enjoy!!!

Cheese Manicotti Recipe

2 Eggs

15 ounces Ricotta Cheese

2 cups Shredded Mozzarella Cheese

1/4 grated Fresh Parmesan Cheese

1 to 2 teaspoon Fresh Basil, Parsley or both

1 teaspoon Garlic Salt

20 Manicotti Noodles

2 cups Marinara Sauce

1. Put egg, ricotta, mozzarella, parmesan, half the herbs and garlic salt in mixing bowl.

2. Mix on low for about 30 seconds - until it's well combined.

3. Put mixture into piping bag and fill each noodle.

4. Place filled noodles in a greased casserole dish.

5. Pour marinara sauce over noodles and add a little more cheese.

6. Cover pan with foil and bake at 350 for 20 minutes. 

7. Remove foil from dish and return to oven for 5 or so minutes.

8. Take pan out of the oven and top with the remaining fresh basil.

I adapted this recipe from a Stuffed Shell recipe I've used in the past,

so if you cant find Manicotti noodles, feel free to use Giant Shells instead!

Sausage Stuffed Zucchini Boats

I haven't posted a food blog recently,
so I figured it was time I did so!
Hope you enjoy!!!

While browsing recipes online awhile back,
I ran across one that I knew I wanted to make soon!
It wasn't like anything I'd ever made and I was intrigued.

So after having the recipe for months,
I finally decided that it was time to make
SAUSAGE STUFFED ZUCCHINI BOATS!!!
I followed the recipe linked above,
Check out how I made this tasty meal below.

The Goods:

Zucchini

Italian Sausage

Onion

Garlic

Marinara Sauce

Mozzarella Cheese

Parmesan Cheese

Cook your sausage,

grate your cheeses,

scoop out your zucchini and

dice up the scooped out part!

Make sure your zucchini boats are clean and dry.

And drain your sausage to remove the grease.

Saute your onions and garlic.

Add diced up zucchini and cook a few minutes.

Add the cooked sausage and combine well.

Put a little sauce on the bottom of your dish.

Then lay out zucchini boats and then fill with mixture.

Top with more sauce and both cheeses.

Now you can either pop this in the oven 

and bake for 30 to 35 minutes at 400 degrees.

All done!

Can you say YUMMY!??!

If you don't want to bake it right away,

or if you want to bake half now and save half for later,

you can seal it up very well and freeze to bake soon!

I tend to use plastic wrap AND zipper baggies.