Baked Cottage Cheese Eggs

                Baked Cottage Cheese Eggs

Ingredients

For the Egg Mixture:

4 large eggs

1 cup cottage cheese (full-fat or low-fat)

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup chopped spinach (fresh or frozen)

Salt and pepper to taste

1 tsp garlic powder (optional)

1 tsp dried herbs (such as oregano or basil, optional)

For Garnish (Optional):

Fresh parsley or chives (chopped)

Additional shredded cheese

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 375°F (190°C).

Prepare Baking Dish: Grease a baking dish (8x8 or similar) with cooking spray or a little olive oil.

Step 2: Prepare the Egg Mixture

Mix Ingredients: In a large bowl, whisk together the eggs, cottage cheese, and shredded cheese until well combined.

Add Vegetables: Stir in the diced bell pepper, onion, chopped spinach, salt, pepper, garlic powder, and herbs (if using).

Step 3: Pour and Bake

Transfer to Dish: Pour the egg mixture into the prepared baking dish, spreading it evenly.

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

Step 4: Cool and Serve

Cool Slightly: Remove from the oven and let cool for a few minutes before slicing.

Garnish: Sprinkle with fresh parsley or chives and additional shredded cheese if desired.

Tips for Success

Check for Doneness: The eggs should be fully set in the center. If they are still jiggly, bake for an additional 5 minutes.

Customize: Feel free to add your favorite vegetables or cooked meats like bacon or ham for extra flavor.

Variations

Spicy Version: Add diced jalapeños or a dash of hot sauce for some heat.

Herb-Infused: Use fresh herbs like basil, thyme, or dill for a fragrant twist.

Enjoy !

Smash Burger Pancakes 🍔🥞

 

Smash Burger Pancakes 

Ingredients:

For the Smash Burgers:

1 lb ground beef (80/20 ratio for juiciness)

Salt and pepper to taste

4 slices cheddar cheese

4 small slider-sized hamburger buns (optional)

Optional toppings: pickles, lettuce, ketchup, mustard

For the Pancakes:

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup buttermilk

1 egg

2 tbsp melted butter

1 tsp vanilla extract

Butter for cooking

Instructions:

1. Prepare the Smash Burgers:

Divide the ground beef into 4 equal portions and roll them into loose balls.

Heat a skillet or griddle over medium-high heat. Place the beef balls on the hot skillet and smash them down with a spatula until they are thin patties.

Season with salt and pepper, and cook each side for about 2-3 minutes, until crispy and browned.

Add a slice of cheddar cheese on top of each patty and let it melt. Remove from heat and set aside.

2. Make the Pancakes:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix; a few lumps are okay).

Heat a non-stick skillet over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat until all the batter is used.

3. Assemble the Smash Burger Pancakes:

Place a pancake on a plate, then top it with a smash burger patty. Add your favorite burger toppings (pickles, lettuce, ketchup, etc.).

Top with another pancake to create your “pancake bun.”

Serve as is or with a drizzle of syrup for a sweet-and-savory combo!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Enjoy !

WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 🍲🥩🥬

 WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 

Ingredients:

1 lb ground beef

2 cups cabbage, shredded

1 cup uncooked white rice (or brown rice)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 cups beef broth

1 tsp paprika

1/2 tsp cumin

1/2 tsp dried thyme

Salt and pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions:

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat and set the beef aside.

Sauté the Onion and Garlic: In the same skillet, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.

Add the Rice and Spices: Stir in the uncooked rice, paprika, cumin, thyme, salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast.

Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.

Add Cabbage: Stir in the shredded cabbage. Cover the skillet and let everything simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine with Beef: Once the rice and cabbage are fully cooked, stir the browned ground beef back into the skillet. Cook for an additional 2-3 minutes to heat everything through.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side of crusty bread or a green salad.

Helpful Tips:

Customize It: Add other veggies like carrots or bell peppers for extra flavor.

One-Pot Wonder: This dish is perfect for a quick and easy weeknight dinner, all made in one skillet!

Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

 

 Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

Ingredients:

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

1/4 cup finely chopped onion

2 cloves garlic, minced

1 cup mashed potatoes

1/4 cup all-purpose flour

1 egg, beaten

1 cup breadcrumbs

Oil for frying

Salt and pepper to taste

For the Spicy Mayo:

1/2 cup mayonnaise

1 tablespoon sriracha sauce

1 teaspoon lemon juice

Salt to taste

Directions:

In a large bowl, combine the shredded chicken, cheddar cheese, parsley, onion, garlic, and mashed potatoes. Mix well.

Season with salt and pepper to taste. Shape the mixture into small balls.

Dredge each ball in flour, dip in beaten egg, and coat with breadcrumbs.

Heat oil in a deep frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, and salt to make the spicy mayo drizzle.

Drizzle the spicy mayo over the croquettes and garnish with additional chopped parsley.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings

Pistachio Gelato Recipe

 🍨 🍨 Pistachio Gelato Recipe 🍨 🍨

Ingredients

1 cup shelled pistachios

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

4 egg yolks

1 tsp vanilla extract

A pinch of salt

Extra chopped pistachios for garnish

Instructions⤵️

Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. Or you can use pistachio paste from the store.

Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.

Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.

Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.

Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!

Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

Cheddar Jalapeño Pull Apart Bread

 

🧀🌶️ Cheddar Jalapeño Pull Apart Bread 🌶️🧀

Ingredients:

1 pound pizza dough

2 tablespoons butter, melted

1 cup shredded mozzarella cheese

1 cup grated cheddar cheese

¼ cup sliced pickled jalapeño peppers, drained

Instructions:

Preheat oven to 400°F. Butter a loaf pan and line with parchment paper.

Roll out the dough into a 10x20 inch rectangle on a floured surface.

Brush with melted butter, sprinkle with cheeses and jalapeños.

Cut dough lengthwise into 3 strips, then each strip into 6 squares.

Stack squares in groups, then place vertically in the loaf pan.

Bake until golden brown, about 25 minutes.

Cool slightly before serving.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 8

Oklahoma Fried Onion Burgers 😋

 

Oklahoma Fried Onion Burgers 

Ingredients:

1 large onion, peeled, halved and thinly sliced

salt and pepper

1 lb ground beef

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.