First of all, you guys are the sweetest ever. I appreciate your comments and messages and emails from Monday’s post so very much. Y’all are the sweetest and most encouraging bunch and I love you dearly!
Second – OMG I have jumped on the Downton Abbey train (about 4 years too late) and I cannot handle it you guys. Talk about binge-watching a show; I stayed up til 2am Friday night because I couldn’t stop! I’m 2 episodes into the third season (right after Mary and Matthew get married), and I love it all. The period clothes, the traditions, the accents (English people can say ANYTHING AT ALL and it sounds fabulous), the story, the intrigue. Please tell me if you guys are (or were) as obsessed as I am? Nate’s counting down the days til I finish it…
Third, when I was binge-watching Downton I was making these lovely little bites for a baby shower for one of the sweetest girls I know and MAN ALIVE are they good! A few random ingredients thrown together turned out to be an incredible mixture and they were quite the hit! I can’t imagine what kind of occasion or dinner they wouldn’t be good at, especially topped with a dollop of Greek yogurt, salsa and ripe avocado. SO GOOD.
You guys enjoy!
TEX-MEX QUINOA BITES
Makes about 48 bites
- 3 cups prepared quinoa (I love cooking mine with chicken bouillion cubes for extra flavor)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can corn, drained
- 1 (10 oz) can Rotel, drained
- 1 cup shredded sharp cheddar
- 2 tablespoons taco seasoning of choice
- salt and pepper to taste
- 4 whole eggs, lightly whisked
- Preheat oven to 350.
- Grease a mini muffin pan thoroughly; set aside.
- In a large bowl combine everything but the salt, pepper and eggs.
- Season with salt and pepper as desired.
- Stir in the eggs until completely combined.
- Scoop the mixture into the prepared muffin cups, filling them to the top and then pressing down gently with the back of a spoon.
- Bake the bites at 350 for 15-20 minutes until the top is golden brown.
- Let cool for about 5 minutes, then gently slide a knife around the edge of each one and ease it out.
- If you don’t eat them immediately, let them cool completely and then store in the fridge for up to a week.