Have you ever noticed how recipes always turn out different every time you make them? You follow the directions exactly – to the tee – but the results are never the same.
Unfortunately, sometimes the recipe doesn’t turn out as good. This is the case with the Spaghetti Squash Carbonara recipe. The first time I made that dish – it was OUT OF THIS WORLD! I’ve made it 4 other times, and while it was still good, I couldn’t get that same amazing flavor as my first batch.
Luckily for me, last night I made my millionth batch of Cheesy Quinoa Cakes and it turned out to be the BEST batch EVER!
Crispy on the outside – Creamy and cheesy on the inside with a buttery finish. I wish I could say it was all about my seasoning, or that I had mastered some technique that made these incredible, but in fact, the secret ingredient was:
Cabot White Oak Cheddar! I found this recently at my local Harris Teeter and snatched it up without a second thought. Quite possibly the most delicious Cabot ever, it’s sort of like a harder Havarti. (Which happens to be my favorite cheese!)
The creaminess of this cheese really took the cakes to the next level. In fact, I could tell as they were sizzling away in a tbsp. of olive oil:
that these were going to be great. You could smell the cheesy goodness.
The big dollop of Ranch Greek Yogurt didn’t hurt the flavor either! 0% Fat Greek Yogurt mixed with Spice Hunter Organic Ranch Seasoning. Yum!
You can find the original recipe for Cheesy Quinoa Cakes here. I highly recommend making these, even if you don’t like Quinoa. You will love this recipe. Plus, they’re super easy to throw together - you could even make the Quinoa ahead of time.
If you want to make a killer batch, use 1 cup of the Cabot White Oak Cheddar instead of 2/3 cup.
And sneak a few shreds while you’re cooking – I won’t tell!