April 28-May 14, 2020
In the Kitchen with Breanne
As always, we’re bringing you easy recipes to cook while in quarantine. This issue’s offerings include Potato Chip Frittata, Mac and Cheese Bombs, Cheeseburger Cups, and Chicken Parm Sliders!
Potato Chip Frittata
Ingredients:
- 2 Tbsp. extra virgin olive oil
- ½ medium yellow onion, minced
- 8 large eggs
- ¼ cup sour cream, plus more for garnish
- 1½ cup sour cream and onion chips, plus more for garnish
- 2 Tbsp. chopped chives (could use parsley), plus more for garnish
- Kosher salt to taste
- Black pepper to taste
Directions:
- Preheat oven to 375 degrees and heat oil in medium skillet over medium heat. Add onions and cook, stirring occasionally, until they are golden and caramelized . . . 20 to 25 minutes.
- Meanwhile, combine eggs and sour cream in a large bowl and whisk to combine. Add chips and chives and stir to combine. Let sit 10 minutes, then season with salt and pepper.
- When onions are caramelized, pour egg mixture into skillet, and stir to evenly distribute potato chips.
- Transfer skillet to oven and bake until eggs are just set, 10 to 12 minutes.
- Let cool for 5 minutes and garnish with sour cream, more chips, and chives (or parsley) before serving.
- Enjoy!
Mac and Cheese Bombs
Ingredients
- 1 box macaroni and cheese, plus ingredients called for on the box
- 1 ½ cup shredded Monterey jack cheese
- 1 ½ cup shredded cheddar cheese
- ½ tsp. cayenne pepper
- 2 cups all-purpose flour
- Kosher salt for taste
- Black pepper for taste
- 2 large eggs, lightly beaten
- 1 tbsp. milk
- 2 cups panko breadcrumbs (whatever breadcrumbs you have)
- Chopped parsley for garnishing
- Vegetable oil for frying
Directions
- Prepare mac and cheese according to packaged instructions. While mac and cheese is still hot, add cheddar and Monterey jack cheese, along with cayenne until cheese is melted. Transfer mac and cheese to large bowl, then cover with plastic wrap and refrigerate until firm (about 3 hours).
- Set up dredging station: in small bowl, season flour with salt and pepper. In second small bowl, whisk together eggs and milk. Place breadcrumbs in third small bowl.
- Using small cookie scoop, scoop small balls of mac and cheese. Toss each ball in seasoned flour, dunk in egg mixture to coat, and then dredge in breadcrumbs. Refrigerate until ready to fry.
- In large pot or skillet, heat about 1 inch of vegetable oil over medium heat. Meanwhile, place wire rack inside of large baking sheet. When oil is very hot (about 350 degrees), add four to five mac and cheese balls. Cook until very golden all over (about 2 minutes per side). Transfer balls to wire rack and sprinkle with salt and parsley. Repeat with rest of mac and cheese balls.
- Serve warm and enjoy!
Cheeseburger Cups
Ingredients
- Cooking spray
- 6 burger buns, split
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 lb. ground beef
- ½ tsp garlic powder
- Kosher salt to taste
- Black pepper to taste
- 3 slices cheddar cheese (or shredded)
- Ketchup
- Mustard
- 12 pickle chips
Directions
- Preheat oven to 350 degrees and grease muffin tin with cooking spray. Flatten burger bun halves to ¼ inch thick with rolling pin and place one half cut-side up in muffin cup.
- In large skillet over medium-high heat, heat oil. Add onion and cook, stirring until soft for about 5 minutes. Add ground beef and cook, breaking up meat with spoon until no longer pink for about 6 minutes. Drain fat.
- Return beef mixture to skillet and season with garlic powder, salt, and pepper. Divide beef mixture among bun cups and top each with cheddar cheese. Bake until cheese is melted, and buns are golden, about 10 minutes.
- Drizzle cups with ketchup and mustard and top with a pickle.
- Enjoy!
Chicken Parm Sliders
Ingredients:
- 1 ½ lb. fresh or frozen breaded chicken
- 12 slider buns
- 2 cups marinara
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan
- ¼ cup melted butter
- ½ tsp. garlic powder
- 1 Tbsp. chopped parsley
Directions:
- Prepare chicken according to package instructions.
- Transfer chicken to cutting board and cut into slider-sized pieces.
- On a large baking sheet, lay bottom halves of slider buns. Top with thin layer of marinara, cooked chicken, mozzarella, and Parmesan. Top with remaining slider bun halves.
- In small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders are warmed through, about 15 minutes.
- Enjoy!
—Breanne Bedgood, Food Editor