Well the election is finally over, at least we do not have to listen to any more political ads! But Tuesday had even better news for us – Declan was offered a full time position at the company he has been interning with for the past two years! He will be starting in January once we return from our honeymoon. We aren’t sure yet if we are allowed to disclose where he will be working but we will give you three hints:
- They are headquartered in Pittsburgh, PA
- They make really good ketchup
Good luck solving that! We celebrated Tuesday evening by going out to dinner at one of our favorite restaurants, the Union Grill here in Oakland. Overall, we are just so grateful to know that we will have a steady income soon.
So we made this recipe awhile back when we had dinner at a friend’s house. They were really simple to make and turned out very well! They’re a great appetizer and easy to travel with because they can be served warm or cold! But we definitely have to credit where we got the recipe – thank you Kristin from Iowa Girl Eats!
Mini Ham and Cheese Quinoa Cups
Don’t be intimidated by this recipe; it’s super easy! We also made some without ham for our vegetarian friends!
- Servings – about 30 mini cups
- Prep time – 10 minutes
- Bake time – 20 minutes
- 2 cups cooked quinoa (3/4 cup uncooked – we cooked ours in the microwave while we were prepping everything else!)
- 2 eggs PLUS 2 egg whites
- 1 small zucchini, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup diced ham
- 1/4 fresh parsley, chopped
- 2 tablespoons parmesan cheese
- pinch of salt and pepper (I think we used seasoned salt and a dash of garlic powder, too!)
1. Preheat oven to 350°F.
2. To separate your egg whites, carefully crack your egg in two pieces. Over a bowl, gently pour the yolk between the two pieces of shell, letting the white fall into the bowl and keeping the yolk intact. (Use this website for recipes to use up the extra two yolks!)
3. Shred your zucchini using a grater.
4. Combine all your ingredients into a large bowl and mix to combine.
5. Spoon the mixture into a well-greased mini muffin pan so each cup is full.
6. Bake for 15-20 minutes or until the edges are golden brown. Let cool for about 5 minutes before removing from the pan.
7. Serve and enjoy! These little cups refrigerate and freeze well, but good luck not eating them all!