Baked Cottage Cheese Eggs

Introduction

Are you tired of your usual breakfast routine? Looking for a delicious and nutritious way to start your day? Look no further than these mouthwatering baked cottage cheese eggs! This recipe is a delightful twist on traditional scrambled eggs, adding cottage cheese for a creamy and protein-packed breakfast option. Whether you’re cooking for yourself or feeding a crowd, these baked cottage cheese eggs are sure to satisfy. Let’s dive into the ingredients and steps to prepare this delectable dish.

Ingredients

For this recipe, you will need the following ingredients:

Main Ingredients:

1. 6 large eggs
2. 1 cup cottage cheese
3. 1/4 cup diced bell peppers
4. 1/4 cup diced onions
5. 1/4 cup diced mushrooms
6. 1/4 cup shredded cheddar cheese
7. 2 tablespoons chopped fresh herbs (such as parsley, chives, or basil)
8. Salt and pepper to taste

Optional Ingredients:

1. 1/4 cup cooked and crumbled bacon
2. 1/4 cup diced ham
3. 1/4 cup chopped spinach
4. 1/4 cup sliced cherry tomatoes

Steps

Follow these simple steps to prepare your baked cottage cheese eggs:

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) and grease a baking dish with cooking spray or butter.

Step 2: Beat the eggs

In a large bowl, beat the eggs until well combined. You can use a whisk or a fork for this step.

Step 3: Add the cottage cheese and vegetables

Add the cottage cheese, diced bell peppers, onions, and mushrooms to the beaten eggs. Mix well to combine.

Step 4: Season with herbs and spices

Add the chopped fresh herbs, salt, and pepper to the egg mixture. Stir until everything is evenly distributed.

Step 5: Pour into the baking dish

Pour the egg mixture into the greased baking dish, spreading it out evenly.

Step 6: Add optional ingredients

If desired, sprinkle the cooked and crumbled bacon, diced ham, chopped spinach, or sliced cherry tomatoes on top of the egg mixture.

Step 7: Bake

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and lightly golden on top.

Step 8: Serve and enjoy

Remove the baked cottage cheese eggs from the oven and let them cool for a few minutes. Slice into squares or wedges and serve warm. Enjoy your delicious and nutritious breakfast!

Variations

Here are a few variations you can try to customize your baked cottage cheese eggs:

1. Swap out the vegetables: Experiment with different vegetables such as spinach, kale, zucchini, or cherry tomatoes.
2. Add spices: Enhance the flavor by adding spices like paprika, cayenne pepper, or garlic powder to the egg mixture.
3. Try different cheeses: Substitute the cheddar cheese with your favorite cheese, such as mozzarella, feta, or Swiss.

Tips

Follow these tips to make the most out of your baked cottage cheese eggs:

1. Make sure to thoroughly grease your baking dish to prevent the eggs from sticking.
2. Allow the eggs to cool slightly before slicing to ensure easier handling.
3. Store any leftovers in an airtight container in the refrigerator. They can be reheated in the microwave or enjoyed cold.
4. Serve with a side of fresh fruit or toast for a complete breakfast meal.

Conclusion

Baked cottage cheese eggs are a delightful and nutritious way to start your day. Packed with protein, these eggs will keep you feeling satisfied and energized throughout the morning. The addition of cottage cheese adds a creamy texture and a boost of calcium. With endless variations and customization options, you can make this recipe your own. So, why not give it a try and elevate your breakfast game?

Crack Potato Soup

Crock Pot Crack Potato Soup

Introduction

Crock Pot Crack Potato Soup is a rich, creamy, and indulgent comfort food that has gained popularity for its hearty texture and mouthwatering flavor. 

This dish is packed with the goodness of potatoes, bacon, cheese, and creamy soup base, making it the perfect cozy meal on a chilly day.

The slow-cooking process enhances the flavors, allowing all the ingredients to meld together beautifully. It’s often referred to as “crack” potato soup because of its addictive taste that keeps you coming back for more!

Origin and Cultural Significance

The concept of “crack” dishes, like crack chicken or crack potatoes, originates from internet food culture, where the term “crack” is used to describe something so delicious and addictive that it’s almost irresistible. Crock Pot Crack Potato Soup is part of the trend of slow-cooked comfort foods that are easy to prepare and pack a big flavor punch. 

While the recipe itself doesn’t have a deep historical origin, it reflects the modern American love for easy, creamy, and savory meals that satisfy the appetite and provide comfort.

Ingredients Quantity

1. 6-8 medium-sized potatoes, peeled and diced
2. 1 medium onion, chopped
3. 3 cups chicken broth
4. 1 (8 oz) package cream cheese, cubed
5. 1 cup sour cream
6. 1/2 cup milk
7. 1 teaspoon garlic powder
8. 1 teaspoon onion powder
9. Salt and pepper, to taste
10. 1 ½ cups shredded cheddar cheese
11. ½ cup cooked and crumbled bacon
12. 1/4 cup chopped green onions (optional for garnish)

Optional Additions

1. 1/2 cup heavy cream (for extra creaminess)
2. 1 cup frozen corn (for added texture and sweetness)
3. 1/2 teaspoon smoked paprika (for a subtle smoky flavor)
4. 1/4 teaspoon cayenne pepper (for a little kick)
5. Crumbled crispy fried onions (for topping)
6. Extra shredded cheese (for garnish)

Tips for Success

1. Use russet potatoes for the best texture. They break down beautifully during slow cooking, resulting in a creamy soup.
2. Cube the cream cheese into smaller pieces to ensure it melts evenly and prevents clumping.
3. Stir occasionally during cooking to help the ingredients mix and prevent the potatoes from sticking to the bottom.
4. If you prefer a smoother texture, you can mash some of the potatoes or use an immersion blender.
5. Top with extra bacon or cheese just before serving to add more flavor and crunch.

Instructions

1. Prepare the Crock Pot: Place the diced potatoes, chopped onion, and chicken broth into the slow cooker.
2. Add Seasonings: Sprinkle in garlic powder, onion powder, salt, and pepper, then stir to combine.
3. Add Creaminess: Cube the cream cheese and add it to the slow cooker along with the sour cream and milk. Stir to distribute the ingredients.
4. Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are tender and the soup is creamy.
5. Finish the Soup: Once cooked, stir in the shredded cheddar cheese, crumbled bacon, and green onions (if using). Let the soup heat through for 5-10 minutes.
6. Serve: Ladle the soup into bowls and top with additional bacon, cheese, and green onions for garnish.

Description

Crock Pot Crack Potato Soup is an indulgent, comforting dish full of creamy potatoes, savory bacon, sharp cheddar cheese, and a blend of seasonings. The slow-cooked process allows the flavors to meld together, creating a rich, velvety texture that’s perfect for dipping or enjoying on its own.

It’s a satisfying and hearty meal that will warm you from the inside out.

Nutritional Information (per serving)

1. Calories: 400-500 kcal (depending on toppings and optional additions)
2. Protein: 13-16g
3. Carbohydrates: 50-55g
4. Fat: 18-22g
5. Fiber: 4-6g
6. Sugar: 4g
7. Sodium: 800-900mg

Conclusion

Crock Pot Crack Potato Soup is a perfect dish for anyone craving a comforting, filling, and indulgent meal. Its ease of preparation makes it ideal for busy nights, and it’s guaranteed to be a hit at family dinners or gatherings. While it’s rich in flavor and creamy texture, it can also be made a bit healthier by using lighter ingredients or reducing the amount of cheese and bacon. Either way, it’s a soup that everyone will love.

Recommendation

Enjoy this soup with a side of crusty bread for dipping or a light salad to balance out the richness. For a slightly healthier version, consider swapping in low-fat cream cheese and sour cream, or using turkey bacon instead of regular bacon. It’s a great dish for meal prepping, as it reheats well and tastes even better the next day.

Embracing Healthful Indulgence

While Crock Pot Crack Potato Soup is undeniably delicious and rich, you can make it a bit healthier without sacrificing too much flavor. Opt for reduced-fat dairy products, leaner bacon, and fresh herbs for garnish to keep the dish satisfying but lighter. Balancing indulgence with healthier choices makes this creamy soup a perfect example of enjoying comfort food without the guilt

Apple Pie Jell-O shots

 

 

 

 

 

INGREDIENTS  

YIELDS: 12 (2.25 OZ) JELL-O SHOTS

1. 12 2.25 oz plastic soufflé cups with lids
2. 1 cup water
3. 2 cups spiced apple cider
4. 2 envelopes Knox unflavored gelatin
5. 1 cup Crown Royal Apple Whiskey
6. 1/2 cup Fireball cinnamon flavored whiskey

(OPTIONAL)

1. Whipped cream for garnish
2. Ground cinnamon for garnish

White Bean Chicken Chili

 

 

 

White Bean Chicken Chili

Ingredients:

4 boneless skinless chicken breasts (about 2 lb)

2 cups low sodium chicken broth

540 ml canned white kidney beans (19oz) drained and rinsed

341 ml canned corn (12oz), drained

127 ml canned green chiles (4.3oz)

1 teaspoon Tabasco Green Sauce

1 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon salt

4 oz cream cheese room temperature (125 grams)

1 tablespoon corn starch

1 tablespoon water

Instructions:

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.

Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.

Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.

Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.

Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Prep Time : 5minutes | Cook Time : 25minutes | Total Time : 30minutes

Serving: 465grams | Calories: 394cal

Panko Crusted Mashed Potato Cakes

Servings:

 

Yield:

 

8 pancakes

Ingredients

• 2 cups chilled mashed potatoes

• 2 eggs, slightly beaten, (separate bowls)

• 2 tablespoons chopped onion

• ½ tablespoon black pepper

• ½ cup flour for dredging

• 1 cup Kikkoman Panko Bread Crumbs

• 3 tablespoons vegetable oil for pan frying

Directions

1. In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts 

            

calories164
total fat 7g
saturated fat 1g
cholesterol 47mg
sodium 40mg
total carbohydrate 22g
dietary fiber 1g
total sugars 1g
protein 4g
vitamin c 10mg
calcium 13mg
iron 1mg
potassium 166mg

Fried Pickle Dip

Fried Pickle Dip:

1 cup panko breadcrumbs
3 tbsp salted butter
1 jar @mtolivepickles Kosher Dill Spears
16oz sour cream
8oz softened cream cheese
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill weed
2 tbsp pickle juice
1 tbsp chives, chopped

1. In a pan over medium heat, melt the butter & toast your panko bread crumbs until golden brown. Remove them from the pan and set aside.

2. Chop the entire jar of dill pickle spears into bite-sized pieces.

3. In a medium-sized bowl, combine the sour cream, cream cheese, chopped pickles, and ⅔ of the toasted breadcrumbs.

4. Season with the salt, pepper, garlic powder, onion powder, and dried dill. Add the pickle juice and mix until well-combined.

5. Transfer the mixture to a serving bowl and top with the remaining breadcrumbs & fresh chives.

6. Serve alongside your favorite chips or crackers and enjoy!  Fried Pickle Dip:

Shrimp and Grits

 

 

 

Shrimp and grits is a Southern staple and a versatile meal that you can really make your own. These grits are my absolute favorite. I love using smoked mozzarella directly in the grits because it gives the creamy grits that signature smokiness but with a lighter overall feel to it. Sautéing the shrimp with andouille, shallots and garlic adds bold flavor. The pickled chiles blended with the butter provides the perfect pan sauce that is silky and creamy but still light, with a touch of sweet acidity. Feel free to play around with the vegetables seasonally, but for spring, the asparagus and snap peas are perfect.

TECHNIQUE TIP: In order to keep the vegetables bright and green, blanch them before sautéing them, which means cooking the vegetables for 90 seconds or so in boiling, heavily salted water and transferring them to an ice bath.

SWAP OPTIONS: Feel free to throw in the greens of scallions instead of chives. Also, for the pickled chiles, feel free to use pickled cherry peppers or jalapeños.

Ingredients

Grits

• 2cups whole milk 
• 2cups low-sodium chicken stock 
• kosher salt and freshly ground black pepper 

• 1cup stone-ground grits 
• 3tablespoons unsalted butter 
• 1½cups smoked mozzarella, grated 

Shrimp

• 1/4pound asparagus (about 7-9 stalks), cut into 2-inch pieces 
• 1/4pound sugar snap peas (about 1¼ cups), stems and strings removed 
• 2tablespoons avocado oil 
• 1link andouille sausage, small diced 
• 1pound shrimp, peeled and deveined 
• kosher salt and freshly ground pepper 

• 1medium spring onion bulb or shallot, thinly sliced 
• 2cloves garlic, thinly sliced 
• 4tablespoons unsalted butter, divided 
• 2-3tablespoons sliced, pickled red chiles with 1 tablespoon pickling liquid reserved
• basil, roughly torn, to garnish
• chives, thinly sliced, to garnish

Preparation

FOR THE GRITS:

In a saucepan, bring the milk and chicken stock up to a boil. Lower to a simmer, season with salt and pepper, and whisk in grits. Cover and cook at a low simmer for 25 to 30 minutes. Remove from the heat and add in the butter and smoked mozzarella, whisking to incorporate fully. Keep covered and warm.

FOR THE SHRIMP:

1.

Bring a medium pot of water up to a boil and season heavily with salt. Fill a bowl with ice and cold water.

2.

Add the asparagus to the pot and cook for 90 seconds to 2 minutes. Use a strainer to transfer the asparagus to a bowl filled with ice and cold water.

3.

Add the snap peas to the boiling water and cook for the same amount of time, transferring to the ice bath when done. Let sit in the ice bath for a minute or two and then drain the vegetables, removing any ice. Keep aside.

4.

Heat a skillet over high heat. (Make sure the skillet is large enough for the pound of shrimp; you don't want to crowd them.) Add the avocado oil and andouille to the pan and sauté for a minute or two to flavor the oil. Remove the sausage with a slotted spoon and reserve.

5.

Make sure the shrimp are dry and then season with salt and pepper. Add the shrimp to the pan and cook for a minute or so. Flip the shrimp, lower the heat to medium and add in the shallots, garlic and 2 tablespoons of the butter, tossing to combine. Cook for another minute or two.

6.

Throw in the blanched vegetables, pickled chiles with the reserved juice, reserved andouille and another 2 tablespoons of butter, and toss to combine. You just want to let the butter melt and the vegetables to warm up. Remove from the heat.

TO SERVE:

Serve grits hot and spoon the shrimp mixture on top, letting the pan juices drip on to the grits. Garnish with torn basil and chopped chives.