Tasty Tuesday + a little vino

Today's Tasty Tuesday has a few special things I made this past week. I made a quick & easy dish of Quinoa and The Pioneer Woman's Jalapeno Thingies. I also thought I would start doing a little wine review from time to time. I am always looking to try new wines and love to hear what others recommend as well!

Mediterranean Quinoa Pilaf

(makes approx 3 1/2 cups)

Ingredients

2 cups low-sodium chicken broth

1 cup quinoa (I used Earthly Choice Organic Quinoa)

1 1/2 tablespoons olive oil

1/3 cup diced sundried tomatoes (I used the ones from the jar removed from oil)

1/2 large onion, chopped

1 clove garlic, minced (I used about 1 1/2 tablespoons of minced garlic from the jar)

1/3 cup chopped fresh parsley or basil or combo (I used fresh basil from our herb garden)

2 tablespoons pine nuts

Sea salt and ground pepper

Preparation Instructions

In a medium saucepan, combine the quinoa and broth and bring to a boil. Reduce heat & cover to allow to simmer for 15 minutes or until most liquid is nearly absorbed.

Next, add sundried tomatoes to the pot and allow to steam with quinoa for 5 minutes.

While tomatoes are steaming, heat the oil over medium-high heat and add the onions. Cook for about 4-5 minutes until onions are translucent and then add the garlic and saute until fragrant (do not brown).

Fluff the quinoa & tomatoes with a fork and add the onion garlic mixture, pine nuts, and herbs. Season with salt and pepper.

Now you are ready to enjoy! This was a great side and full of protein! I see us having this in different varieties more now instead of rice!

{clockwise: quinoa starting to boil, the finished loveliness & some of the ingredients on the chopping block}

Next up are the poppers aka "thingies" These were incredibly easy to make as well and let me tell you they were devoured in record time! The Pioneer Woman never disappoints!


Bacon-Wrapped Jalapeno Thingies
Ree Drummond


Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, Softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep...the first time I made similar poppers I did not and was in tears for a day and soaking my hands in milk! This time I did wear the gloves and guess what...no pain!

Cut jalapenos in half, length-wise. 
With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). 
Smear softened cream cheese into each jalapeno half. 
Wrap jalapeno with bacon pieces (1/3 slice). 
Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

my "thingies" in the oven ready to cook

yum! be careful these are addicting!

a little vino
Swing Time Chardonnay
from Alexander Valley


This wine was fabulous! It was less than $12 at our grocery store (HEB). I loved the swing on the label and the description of an oaky, buttery flavor and it was right on! We favor dry, oaky Chardonnay's and we honestly thought this was very similar to our favorite Sonoma Cutrer that I speak of often but at 1/3 of the price! If you are looking to try a new Chardonnay definitely give this one a try and let me know what you think.

Enjoy!!

 I am linking up with Alissa at 33 Shades of Green for Tasty Tuesdays!