Southwestern Flair Quinoa Salad

Okay, time to get real, ya'll. This quinoa salad is inspired by a Publix recipe, and it is SO SO SO SO delicious. Did I mention it is delicious? It is a great make-ahead meal; I make this on Sunday and eat it for dinner the entire week.

Ingredients:

-1 bell pepper chopped 

-1/2 red onion chopped

-1 cup of shredded carrots

-2 cups of spinach or kale

-1 can of black beans (drained and rinsed)

-1 cup cooked quinoa

-3 to 4 tablespoons of fresh chopped cilantro

- 1 teaspoon of cumin

-1/4 cup of extra virgin olive oil

What to Do:

1. Cook quinoa according to directions on box. 
2. In a large bowl, combine everything together and mix throughly.
3. Refrigerate for at least 3 hours before serving.

College Contessa Rating: Corporate Pump

Quinoa Stuffed Peppers

If there is one thing that these contessas eat more of than anything else, it is quinoa. Quinoa is super simple to make, full of protein, and very versatile!

After contemplating new ways to use quinoa, I (Brown Sugaaa Contessa) decided to make quinoa stuffed peppers and may I just say that they were DELICIOUS!! Get ready for the easiest, healthiest, and most importantly, most delicious version of stuffed peppers you'll ever taste.

Ingredients:

-2 bell peppers (Any Color)

-A handful of shredded carrots

-1/2 cup of quinoa

-1/2 cup of red onion

-1/2 cup of mozzarella cheese

-1 small can of corn

-1 small can of tomato sauce

-1/2 can of black beans (drained and rinsed)

-1/2 packet of taco seasoning

What to Do:

1. Preheat oven to 350 degrees.
2. Cut tops off peppers and remove core/seeds.
3. Boil peppers in water for 2 minutes, drain, and set aside.
4. Cook quinoa according to directions on box. Usually, you add 1 cup of water to every 1/2 cup of quinoa. Make sure all water is soaked into quinoa after cooking.
5. In a saute pan, add carrots, red onion, corn, tomato sauce, taco seasoning, and black beans. Cook until everything is heated through.
6. Combine everything in a large bowl and mix throughly. 
7. Place boiled peppers in a baking dish and fill peppers with the filling. Any extra filling can just be placed around peppers in dish. Top with mozzarella cheese, cover with aluminum foil, and bake for about 25-30 minutes (until cheese is melty and everything is heated through).

College Contessa Rating: Corporate Pump

Fill up with a second helping of ... us!

Caviar Contessa here and ready to announce that College Contessas are back in the saddle and ready to ride off and cook (more like ride off and eat--let's not kid ourselves here.)

Though resolutions are not really our thang--and this is just slightly past the post-holiday calorie counting craze of three weeks ago--the gals and I are thoroughly, absolutely, COMPLETELY excited for picking up this new year with a bang and some "exotic" quinoa dishes.

This year we're thinking big, y'all. Stinky (but incredible) cheeses. Field trips to little gourmet shops. Ambitious recipe plans. Party planning tips. Farm dreams. A possible vlog component. Foodie internships at Athens Food Tours this semester. And living vicariously through our very own Cafe Contessa living in Italy this semester (check out her blog--masoninitaly.blogspot.com--she's fabulous, y'all!)

We're going to be doing more than watching our idol the Barefoot and dreaming of the good life--this year, we going to taste it, and we hope that you come back for second helpings too!

We've already been cooking it up this month, too. Be on the lookout for a flourless chocolate torte that will leave you in a delightful and delectable cocoa coma, and a sun-dried tomato and pesto risotto that we sent Miss Cafe Contessa across the pond on--and when those have been devoured, there will always be another course.

Peace, love, blessings, and fancy life dreams,
The Caviar Contessa

Egg In A Nest

This easy breakfast dish is one of those dishes passed on from mother to daughter in a southern kitchen. The best part of this dish is how easy it is! In just a matter of a couple of minutes, there is a hearty breakfast waiting for you. It's so simple for college students and is much better for you versus the boxes and boxes of sugared cereal or bagels and cream cheese. After all, eggs are a great source of protein! Caviar Contessa will especially love this since she loves her fried eggs!

What you need:

(Serves 2 people)

- 1/4 stick butter, softened

- 2 slice of whole wheat bread

- 1 small glass

- 2 egg

- 1 dash of pepper

- 1 dash of pepper

What you do:

1) Warm griddle. 

2) Melt butter on griddle.

3) Place glass upside down on each piece of bread cutting out a circle in the middle.

4) Place circle cut-out and remaining bread on the griddle. Toast each side of bread.

5) Crack an egg in the middle of the bread (in the nest). 

6) Sprinkle a dash of salt and pepper on the egg.

7) Cook egg 1 minute before turning over and cooking the other side.

8) Serve!

Southern Living Herbed Cheese Spread

The College Contessas are cheese lovers! This may or may not be a good thing, but we are definitely fascinated by different types of cheese and even the cheese making process (Ask Caviar Contessa for details). This herbed cheese spread is perfect for holiday time when you have friends and family around the table. In my family, we call this time, cocktail hour. Just make it 24 hours a ahead of time and it will be delicious!

Makes: about 2 1/2 cups

What you need:

- 1 (8-ounce) package cream cheese, softened

- 1 (8-ounce) package feta cheese, softened

- 1/2 cup butter, softened

- 3 Tbsp. chopped fresh flat-leaf parsley

- 2 Tbsp. chopped fresh chives

- 1 Tbsp. chopped fresh tarragon

- 2 tsp. lemon zest

- 1 tsp. freshly ground pepper

- 1 garlic clove, pressed

Garnish: fresh rosemary sprigs, sweetened dried cranberries

What to do:

1) Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add salt and freshly ground pepper to taste.

2) Line 2 (10-oz.) ramekins with plastic wrap, allowing 3 inches to extend over sides; spoon cheese mixture into ramekins. Cover and chill 24 hours.

3) Invert cheeses onto serving dishes. Serve with crackers and assorted veggies. Garnish if desired.

Southwestern Cornbread Taco Salad

This colorful salad is as colorful as it is delicious! This dish is great for parties or big family gatherings.  Add a little fiesta to your life with this southwestern style taco salad.

What you need:
- 1 (6-ounce) package of Mexican or plain cornbread mix
- 1/2 bottle of Hidden Valley Ranch dressing
- 1 small head romaine lettuce shredded
- 2 large tomatoes, chopped
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (15-ounce0 can whole kernel corn with red and green peppers, drained
- 1 (8-ounce) package shredded Mexican four-cheese blend
- 6 bacon slices, cooked and crumbled
- 5 green onions, chopped

What to do:
1) Prepare cornbread according to package directions; cool and crumble. Set aside.
2) Layer in a bowl bowl half of the cornbread, lettuce, tomatoes, black beans, corn, cheese, and bacon. Spoon half of the dressing evenly over top. Repeat layers with remaining ingredients and dressing.
3) Cover and Chill AT LEAST 2 HOURS for best taste.

Dinner Made Simply: Tomato, Herbs & Pierogies

This is a simple dinner dish for those nights when you are on-the-go and don't have much time for cooking. It's absolutely delicious! 

What you need:

- 8 Mini Frozen Pierogies - Either Four cheese stuffed or Spinach and Cheese stuffed

- 2 Tbsp. Olive oil

- 10 - 15 Grape Tomatoes

- 1 Tbsp. of basil leaves

- 1/2 clove of garlic - minced

- 1 tsp. chopped thyme

- 1 tsp. chopped Rosemary

- 1 tsp. chopped Parsley

- 1 tsp. Italian Seasoning

- 1 pinch Black Pepper

- 1 pinch Salt

What to do:

1) Boil 3 cups water.

2) Add Pierogies and cook for 6 - 8 mins.

3) Drain Pierogies.

4) In the same pot, add olive oil, basil leaves, garlic, thyme, rosemary, parsley, italian seasoning, black pepper, and salt. Cook herbs for 2 minutes. 

5) Add grape tomatoes and pierogies. Cook until tomatoes are soft and pierogies have a crisp exterior. 

6) Serve!