When I dip you dip we dip

Posted on January 23, 2018. Filed under: Appitizers, Snacks | Tags: , , , |

You know, when you used to be big, it’s hard to explain to people who meet you when you’re thin how it feels. Recently I’ve been feeling very narcissistic, any why not, I look AWESOME. (You should see how many pictures I have on my phone of me flexing my abs in the mirror.) But, it’s more than the fact that my legs are almost all muscles, that I can see my abs forming, that there’s definition in my arms and shoulders. It’s how I feel when I wake up and see all that. I actually feel pretty hot, and that wasn’t always the case. There are very few people who actually know me from before, and I’m pretty sure they’re all family; so everyone I meet now just knows me as fit, confident Rachel. Sometimes, the old Rachel is still in there, but most of the time I can tell her to shut up.

I’ve been feeling amazing the past few months and I have to say, it’s great. It takes a lot of work to get to this point, not just physically, but mentally also. It makes me wonder about the people who have always been fit and attractive, if they’ve felt this way their whole lives. It’s a great feeling, it really is.

Yesterday, I was on Pinterest out of boredom and saw this recipe for buffalo chicken dip on celery. I didn’t want chicken, but I did want tuna. Tuna is the only meat I eat out of a can. I was afraid of it for a while, but tuna noodle casserole changed my mind. While I don’t eat that a lot anymore, I do still like things like tuna salad. Why not make some spicy salad?

This recipe is super easy, takes no heat, and is full of protein. (No mayo FTW)

Buffalo Tuna Dip

Here’s what to get from the store:

Canned tuna in water
Greek yogurt
Buffalo Sauce
Lemon Juice
Bleu Cheese Crumbles

Buffalo Tuna Dip

2 cans of tuna in water
1 cup Greek yogurt
2 scallions, diced
1 tsp lemon juice
2 tbsp (or to taste) buffalo sauce
Handful of Bleu Cheese
Salt, pepper
Celery stalks,cucumber, for serving

  1. In a bowl, mix everything together. Taste to adjust seasonings.
  2. Put in celery stalks or serve on the side for dipping.

The sun has been gone for a few days, which this time of year is normal, but we’ve had more sun this winter. The vitamin D I’ve been taking has been helping a lot, I still have the energy I’ve had with the sunny days. And, weirdly enough, my hair is stronger. I’ve also been keeping my nails painted and that has been keeping stronger. For the first time since I started food service, my nails are actually strong. Everything about me is much stronger and I have to say, I love the results


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Finger Foods

Posted on January 5, 2018. Filed under: Appitizers, Uncategorized | Tags: , |

When I made that soup, I had to buy a bag of red potatoes (at Aldi you can’t just buy one of some things) and I had been trying to figure out what to do with them. I don’t have a fryer (nor do I want one) but I thought baked chips with some dip would be great.

I had a can of Shady Aftermath, a porter from Buckledown Brewing and thought it would be great for a dip. See, I like the flavor of porters but I can’t ever drink a whole one (they’re so heavy), but I do like cooking with them. Originally I thought maybe I would make brownies with it, but changed my mind.

This recipe is very easy, and since I used red potatoes, the cooking time isn’t as long as some potatoes. It isn’t vegan, but that is easy to fix by substituting your favorite non dairy cheese and yogurt.


Here’s what to get from the store:

Red potatoes
Shredded Cheddar (or your substitute)
Greek Yogurt (or your substitute)
1 can dark beer
black beans

Baked Topped Potato Rounds

2 red potatoes, sliced thick
Black beans, divided
Shredded Cheddar
Salt, pepper, paprika

  1. Use the thickest part of your mandolin to cut your potato rounds. Place them on a baking sheet topped with seasonings and olive oil. Bake in a 350 oven for about 15 minutes or until mostly cooked through.
  2. Top with the black beans and your choice of cheese, and bake again to melt. Top with the Greek yogurt beer sauce.

Greek Yogurt Porter Sauce

1 can porter
1 cup Greek yogurt
1 tsp lemon juice
1 tbsp Dijon
Salt, pepper, paprika, tumeric

  1. In a sauce pan, bring the beer to a boil, lower the heat and reduce by half.
  2. Add the beer to the yogurt with the lemon, mustard and seasonings. Mix to incorporate and taste to adjust seasonings.
  3. Use as a dip or top your favorite foods.

I think I’m getting a hold of this relaxing thing. I think. I played the Sims all night last night, which was a lot of fun. I did wake up today, work out and ran to Target (I spent $100, but to be fair, it was work clothes…and socks), and now I’m going to try to do very little, but it is hard when you have a lot of energy. Either way, I’m having the best day.

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More Crack a lackin

Posted on July 3, 2017. Filed under: Appitizers, Uncategorized | Tags: , , , |

I’ve been working a LOT. Doubles most days, only have had 2 days off in the past month or so. I really haven’t had the time or the energy to make anything more than just my smoothies and salads, and that’s fine, but I’ve been getting the itch to cook.

Today I was supposed to go in for a lunch shift, but while I was on the train, the manager called me off, so I came back home. Now I don’t have to be there until about 2:30. I didn’t want to nap because I knew I’d be more groggy, so spinach crackers came into my mind.

Now, about a week ago, I decided no more processed or non fruit and vegetable carbs until my birthday. So, basically no bread, pasta, grains, crackers, chips, ect. Now, at the 2nd job, that’s been pretty easy. At Unos, not so much, but I pulled through just eating salads, veggies, hummus and almonds. I have to say, it’s been paying off. (That and the exercise) I can actually see my muscles changing and it’s kind of cool.

Now, that being said, I need more snacks, and yes, I know these crackers have carbs in them, however, I modified the recipe I found to use wheat flour and milled flax seed instead of while flour. That did mean I had to use a little more water, but that’s fine.

This recipe is very easy and takes very little time. It’s 100% vegan, and decently low carb, in my mind.

Whole Wheat and Flax Spinach Crackers

Here’s what to get from the store:

Wheat Flour
Milled Flax seed
Baking Soda

Whole Wheat and Flax Spinach Crackers
(Based Off Elephantastic Vegan)

1 cup wheat flour
2/3 cup milled flax seed
1½ teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
¼ cup  or more of water
2 loosely packed cups spinach


  1. Pre-heat the oven to 400°F
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet roll out the dough until thin and evenly.
  5. Cut it with a pizza cutter length- and width wise.
  6. Bake them in the oven for about 20 minutes (until they get crispy). 5 minutes in, if you would like, top with garlic powder and paprika.

I turn 32 on Saturday. I really am proud of myself, at 32 I’m in better shape than I was when I was 22. I have a great life, awesome people, I’m not only financially stable, I have money saved up. I have very little debt, in fact I could pay it all off today if I wanted (I’d have no savings, but I could). The management and Unos loves me (like, really though) and I’m getting along pretty well at my new job.

While I’m not working some high paying job, or stage managing all the time, I’m happy. If you had told me 10 years ago where I’d be now, I wouldn’t have believed you, but I’m glad where my life has taken me. Sure, not everything has been the best, but that’s ok, life has ups and downs. I can’t wait to see what the next 10 years will bring me.



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Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Tahini Sauce
Lime Juice

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything  (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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Rollin on the Riverrr

Posted on March 29, 2016. Filed under: Appitizers, Uncategorized | Tags: , , , |

Not a bad song, if I say so myself.

Easter was a lot smaller this year than it has been in the past; normally my Aunt Peg hosts, but this year between her eldest getting his PHD and her youngest giving birth to her newest grandson, she decided to not host. (I guess she’s hosting next Sunday, but I’ll be working). So this year, it was just my parents, Sarah and Jacob.

I still wanted to make something. I kept seeing recipes for Buffalo chicken stuff, and decided I was going to do a veggie version. (Sarah’s been a vegetarian since high school). I’m not sure why, but I settled on Buffalo chickpea egg rolls. They’re simple, still pretty healthy, and SUPER good. Like, really good. I put celery in that batch, but I think if I did it again, I wouldn’t put the celery in them again. It ended up getting a little soft for my taste (but dad ate it, and he doesn’t like celery).

This recipe is very easy and takes almost no time at all. I didn’t make the Buffalo sauce, I bought that, but I could have if I’d had more time to prep. I ended up prepping on Thursday.

Buffalo Chickpea Egg Rolls

Here’s what to get from the store:

Egg roll wrappers
Buffalo Sauce
Celery Sticks
Bleu Cheese Crumbles
Greek  Yogurt
Lemon Juice

Buffalo Chickpea Egg Rolls with Greek Yogurt Bleu Cheese Dip

For the Egg Rolls:
Egg Roll wrappers
Buffalo Sauce
Bleu Cheese Crumbles
Celery Sticks

For the Dip:
1/2 Container Bleu Cheese Crumbles
1/4 cup Greek Yogurt
Splash Lemon Juice
Salt, Pepper, Cayanne

  1. Toss the chickpeas in the Buffalo sauce. To assemble the egg rolls, place one celery stick on the corner, then some chickpeas, then top with bleu cheese crumbles. Roll the rolls tightly, seal with water. Repeat until you feel you’ve made enough. Brush with olive oil, then bake in a 400 degree oven for about 10 minutes. If you’re pre baking, don’t brush with olive oil, only cook for 5 minutes. Day of, add the oil and cook for another 5.
  2. To make the dip: mix the crumbles, yogurt, juice and spices. Taste to adjust seasonings.
  3. Serve egg rolls topped with extra bleu cheese, more Buffalo sauce and the dip.

I started watching the documentary Cooked on Netflix.  In an episode I watched yesterday, one of the featured interviewees said “Eat whatever you want, you want a whole apple pie? Eat it, you want cookies, cake, eat those to. Just do one thing, make every since part of it. You know what will happen? You won’t make all it” It’s an interesting concept. If you make all of those things, they’ll be better for you than store bought, but, you’ll be so tired and over it afterwards that you won’t want to eat all of it. I’ve kind of always believed it, mainly because I’ve experienced baking a lot of stuff then not wanting to eat it all. And, as you know, I’ve been a huge advocate of cooking for yourself.  You’ll be amazed at how much better you feel physically and mentally after cooking for yourself for a while.


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Hummus? You Barely Know Us!

Posted on February 18, 2016. Filed under: Appitizers, Uncategorized | Tags: , , |

According to Facebook, 8 years ago yesterday, my college roommate, Katie and I cooked all the food. For not that many people. I get like that sometimes, I start cooking and I can’t stop. Yesterday was another one of those days. I used only half of the sweet potato for my frittatas, and I didn’t want to just leave the rest of it.

So, I decided to make chips. And with chips, I need something to dip the chips in. I have a bad addiction to dipping things. I get made fun of at one of my jobs because I’ll get fries and about 6 different sauces. Anyway, I had seen avocado hummus online before and had all the ingredients, so why not?

This is very easy to make, and very healthy. The chips are oven baked and everything in hummus is good for you, packed with protein and fiber.

Garam Masala Spiced Sweet Potato Chips with Siracha Lime Avocado Hummus

Here’s what to get from the store:

Sweet Potato
Garam Masala

Garam Masala Spiced Sweet Potato Chips

1 sweet potato
Olive Oil
Salt, Pepper, Garam Masala, Tumeric

  1. Slice the sweet potato into rounds using your mandoline, if you have one. Toss them in the oil and spices and spread on a baking sheet.
  2. Bake in a 400 degree oven for 20 minutes, making sure to stir. The thinner you cut the chips, the more crispy they will get, but make sure not to burn them!

Siracha Lime Avocado Hummus

1 1/2 avocado (you can use 1, I had a half lying around)
1 can chickpeas
2 cloves garlic
1 tbsp tahini
Juice of 1 lime
Salt, Pepper

  1. In your food processor, dump the can of chickpeas (liquid included), the avocado, garlic, tahini and lime juice. Blend until smooth, then add seasonings and siracha. Blend again, then taste to adjust seasonings.

I may have over done my yoga last night, my back is very sore today. It’s not awful, it’s kind of nice.

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Posted on December 29, 2015. Filed under: Appitizers, Uncategorized | Tags: , , , |

Sorry about this being so late! Life got in the way, and I’m not going to be able to cook this week, so this is the only post. (I need to plan my vacation).

I wanted to make some appetizers for Christmas, like I did for Thanksgiving. One of the things I made was the pastry puff wrapped asparagus I’ve made before. That one was a big hit, there was none left. Instead of just a regular aioli, I made a baslmic aioli to dip it in, and that turned out really well. The other thing I made was a brie wrapped in puff pastry (I can’t remember the French name for it) with cranberries and pine nuts. I love brie and was really impressed with how well it turned out. (Ok, not really, I’m actually pretty awesome)

Both recipes are really easy, and don’t take too much time at all.

Here’s what to get from the store:

Pine nutes
Puff pastry
Balsamic vinegar

Balsamic Garlic Aioli

1 egg
2 cloves garlic
1 tbsp lemon juice
1 tbsp balsamic reduction
1 cp olive oil
Salt, pepper, parsley, basil, oregno

  1. Put about 1/2 cup of balsamic vinegar in a sauce pan, bring to a boil and let reduce by half. You may have more than a tablespoon, you can store it in the fridge for at least a week.
  2. In a blender, place egg, lemon juice, garlic, reduction and seasonings. Blend to make an emulsion. Slowly drizzle in the olive oil while blending to mix.

Baked Brie with Cranberries and Pine nuts
(I didn’t measure anything, sorry guys!)

Brown Sugar
Pink Moscato
Orange Juice
1 wheel brie
1 puff pastry sheet

  1. In a skillet, place about 10 cranberries with equal parts Moscato and orange juice. Add cinnamon and about a tablespoon on brown sugar. Cook until just before they start popping. Drain and toss in some white sugar.
  2. In another skillet, toast about a tablespoon of pine nuts until brown.
  3. Place the cranberries and pine nuts on top of a wheel of brie. Place the brie in the center of a puff pastry sheet.
  4. Bring the corners up to the top and make sure to seal everything together, you may need to use some water.
  5. Bake in a 350 degree oven for about 20 minutes, or until the puff pastry is brown.

You’d think that winter would be slower for restaurants, but you’d be wrong. Last week was one of the busiest weeks I’ve worked between the two jobs, and this week is gearing up to be pretty busy as well. On top of that, my insoles on my shoes broke down and I need new ones. You never really realize how important good shoes are until they star breaking down. My legs and feet HURT after work.

New year is coming soon. Some people make resolutions, I don’t really do that anymore. I don’t see the point. I know it’s mostly symbolic, still don’t see a point. Besides, I don’t need to change anything, I’m pretty fantastic as it is

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Dippy, Drippy Cheese

Posted on December 11, 2015. Filed under: Appitizers, Uncategorized | Tags: , |

My page is blowing up! (..I’ve had like 12 views guys, and a bunch of likes, this is great!) I’m pretty stoked, I’m glad people are viewing my page and maybe even using my recipes.

If yesterday’s recipe was the most healthy I’ve done, this one..well, it’s not the opposite, but it’s not the most healthy, either.

I’m a snacker, and I love dips and crackers the most. I try not to keep it around the house, but then again, I can’t really just make a meal every time I’m hungry. (And I don’t want to eat all my bananas, those are breakfast!). While I was walking around Target today, I decided I wanted to get dip..and somehow that turned into a baked Greek yogurt and cheese dip…cause…why not? I did accidentally get vanilla, but luckily the vanilla flavor baked out.

This recipe doesn’t take long at all, and it’s not TERRIBLE, Greek yogurt is much better than sour cream. It would be a great appetizer for your upcoming holiday party.


Baked Bleu Cheese and Feta Greek Yogurt Dip

Here’s what to get from the store:

Greek yogurt
Feta cheese
Bleu cheese
Fresh basil

Baked Bleu Cheese and Feta Greek Yogurt Dip

2 cloves garlic, smashed
1/2 cup Greek Yogurt
Equal Parts feta and bleu cheese
Fresh Basil, chopped
Salt, pepper, paprika, parsley
Lemon Juice

  1. Mix everything together, taste to adjust seasonings. Put into a ramekin
  2. Bake in a 350 degree for about 15 minutes, or until the dip starts bubbling. Add more cheese to the top and cook just a little more. Serve with crackers of your choice.

Today was kind of a day off, I have my show tonight, but I don’t have to leave for another 2 hours, but I kept busy. I would have liked to just sleep in, but that apparently didn’t want to happen. But, I got a lot of stuff done, so today was at least productive. Maybe soon I’ll get my day to laze around and play the Sims…

Can we also talk about the fact I didn’t wear a coat today? It’s December 11 in Northwest Indiana, I shouldn’t be able to leave the house with just a sweatshirt on.

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Stuffin it up!

Posted on November 28, 2015. Filed under: Appitizers, Uncategorized | Tags: , , , |

I was going to write this post yesterday..but I was SO UNCOMFORTABLE from all the food I ate.

Ok, I didn’t really eat as much as I thought I would. Ever since my body changed a little bit, I can’t eat a whole bunch before getting really stuffed. I also bloat so much it looks like I have a mini food baby. It’s weird.

This year my mom did Thanksgiving. Normally my Aunt Peg and Uncle Dan do it, but Aunt Peg was helping with a doctoral she wanted to focus on that. I get it, it’s a few hundred pages to edit. So instead of having about 10-15 people, there were just 5. Now that doesn’t mean we didn’t have a lot of food. Mom still made a whole turkey..and 3 pies. I still wanted to have some appetizers as well. I’ve been thinking about baked jalapeno poppers and I HAD to make stuffed mushrooms (Aunt Peg always does them, doesn’t feel like a holiday without them). I did both recipes two ways, with and without meat, for Sarah the vegetarian. She actually doesn’t eat meat, unlike me who still does from time to time.

Sarah and Jacob also got a new dog, my puppy nephew, Odie. That meant I had to make home made dog treats. I didn’t get a picture of those, but I saw his fuzzy face and just had to give him all the treats.


All these recipes are very easy and can be prepped ahead of time to be baked the next day.


Quiona or Sausage Stuffed Mushrooms


Baked Jalapeno Poppers with blackberry bbq sauce

Here’s what to get from the store:

Large jalepenos
Cream Cheese
Sharp Cheddar
Shredded Gouda
Crescent Dough
Button Mushrooms
Mild Italian Sausage
Brown Sugar
Hoisen Sauce
Whole Wheat Flour

Stuffed Mushrooms

1 Cup quiona, cooked
2 Mild Italian Sausages
2 cloves garlic, smashed and chopped
Shredded Cheddar and Gouda
Button Mushrooms
Salt, Pepper, curry powder, paprika

  1. Cook the quiona, add cheeses and spices, set aside.
  2. Brown the meat, adding garlic, salt and pepper near the end.
  3. Remove the stems of the mushrooms and scrape out the black gills. Stuff with either the sausage or quiona.
  4. Bake in a 325 degree oven until browned.

Baked Jalapeno Poppers

2 Cans Cresent Roll Dough
2 8 oz blocks cream cheese, softened
1/2 cp shredded sharp cheddar
1/2 cp shredded gouda
Garlic powder, salt, pepper, paprika, cayenne pepper

  1. Slice the jalapenos in half length wise and remove the seeds.
  2. Mix the cream cheese with shredded cheeses and spices.
  3. Stuff the cream cheese mixture into the jalapenos. Wrap a slice of bacon (optional) then a piece of the crescent dough.
  4. Bake in a 325 degree oven until crescents are browned. Serve with Blackberry BBQ Sauce (recipe below)

Blackberry BBQ Sauce
(I didn’t measure anything for this..sorry!!)

Apple Cider Vinegar
Brown Sugar
Hoisen Sauce
Worcestershire Sauce
Salt, pepper, garlic powder

  1. Mix everything in a sauce pan and bring to a simmer. Add the flour to thicken. Take off the heat and blend with an immersion blender.

Homemade Dog Treats
(Based off a recipe from Damn Delicious)

2/3 cup pumpkin puree
1/4 cup peanut butter
2 large eggs
3 cups whole wheat flour, (I used 2, air here is DRY)
Shredded Cheddar

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
  3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  4. Place into oven and bake until the edges are golden brown, about 20-25 minutes.
  5. Let cool completely.

I’m getting a little frustrated with all the global negativity that’s been surrounding me. It’s insane that people are trying to create the same problems we’ve been through many times in the past. I’m about to start getting rid of anyone who posts anything raciest or anti-Muslim or “war on Christmas” I’m pretty much done. If you refuse to at least see the other side of the story, there’s almost no point in trying to talk to you.

Ok. Rant over. Trying to get around SAD is hard, but I’m pushing through.

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Some like it Hot

Posted on May 14, 2015. Filed under: Appitizers | Tags: , , , |

I really like spicy food. I don’t know if it’s the flavor, or the way my lips feel after eating something hot, but I love it. The older I get, the more I like it. Even though I don’t eat a ton of food from Bdubs, when I do I’m dipping it in our mango habanero sauce, which is probably the most spicy sauce we have. Add it to some bleu cheese dressing and it’s perfect.

I’ve been having a craving for a Buffalo style sauce as of late; I love the vinegar sauces they’re so full of flavor! But, as much as I do like chicken wings, that wasn’t what I wanted. I haven’t used quiona in a while, and I’ve seen ideas online for different quiona bites, so I decided to give a Buffalo quiona bite.

Like most of the things I make, this is better for an appetizer if you have a crowd of dudes coming over to watch the old sports ball, but I’m going to (attempt) to eat these all by myself. We’ll see how it goes, I’ve had 3 and I’m kind of stuffed already. I didn’t do a ton of measuring for this recipe, so I apologize in advance if the amounts are off. Sometimes I feel like I’ve gone back in time; I remember seeing a lot of great grandma’s recipes that had approximate amounts but you had to adjust on the go. I kind of like cooking this way, unless there’s a specific chemical reaction, measurements can be adjusted.

Buffalo Quiona Bites

This recipe is pretty easy, but it does take some time.

Here’s what to get from the store:

Buffalo Sauce (I used Texas Pete because it’s on sale)Gorgonzola crumbles (if you don’t like it, you can get another)
Bleu Cheese
Greek Yogurt
Lemon Juice

Buffalo Quiona Bites with Bleu Cheese Yogurt Dip

For the bites:

1 1/2 cups quiona
Dijon Mustard
3 eggs
1 cup Panko
Salt, black and white pepper, paprika
Handful of Gorgonzola
Buffalo Sauce
1 1/2 tablespoons butter

For the Dip:

1 cup Greek yogurt
Handful Gorgonzola and Bleu Cheese
Lemon Juice
Salt, black and white pepper, garlic powder

  1. Soak and cook your quiona like you normally would. Drain and let cool.
  2. Add the quiona to the mustard, eggs, panko, seasonings and cheese. Mix and make sure the mixture sticks together. Form into little balls and place on a cookie sheet lined with tin foil and greased. Bake in a 350 degree oven for about 15 minutes, or until the balls are firm. (haha..I’m 12 sometimes)
  3. While the bites are in the oven, combine the butter and buffalo sauce in a sauce pan and cook down. If the sauce is too lose, you can add some flour.
  4. Make the dip: mix the yogurt with the cheese, juice and seasonings. Taste and adjust as needed.
  5. Once the bites have firmed up, add the butter and sauce mixture to them and cook for another 5 minutes. Take out of the oven and add some more of the sauce without the butter. Serve with the dipping sauce and celery, if you have any. (If you’re one of those weirdos who doesn’t like bleu cheese…you can use ranch, but I will judge you!)

I got a small cold over the weekend. I HATE being sick, even if it’s small it annoys the crap out of me. I couldn’t find my sudaphed yesterday so I had to buy some after work. Thanks to that, I’m almost 100% better, I’ve had so much energy today thanks to it.

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