eggs | Not Just Sunday Dinner

Keto Khachapuri

Surprise, I found an recipe I forgot to share! It actually cooled off her over the weekend and it’s spectacular! I wore boots for the first time on Sunday. I LOVE IT! I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this. 😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough. Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

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Keto Khachapuri

Course Breakfast

Servings 4

Author Amye Melton

Ingredients

Fathead Dough:
3/4 c. almond flour
1/2 Tbsp. baking powder
1 1/4 c. shredded mozzarella cheese
1 oz. cream cheese cubed
1 lg. egg
1 tsp. stevia
Everything but the Bagel Sesame Seasoning Blend optional
1 lg. egg beaten for egg wash
Filling:
3/4 c. shredded mozzarella cheese
3/4 c. Feta cheese crumbled
3/4 c. goat cheese crumbled
2 med. eggs (one for egg wash)
butter

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
Working quickly, while the cheese is hot, knead with you hands until a dough forms.
Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
Sprinkle half of the cheese mixture into the middle.
Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:

Net Carbs: 7 g.

Fat: 41 g.

Protein: 31 g.

Calories: 528

Broccoli Casserole

Once a year, when I was growing up, we would go to a huge dinner, with people I barely knew. I would have my cheeks pinched multiple times, and we would pose for a ton of pictures then have a meal with delicious home cooking. The only people I knew well at these dinners were my grandparents, aunts, uncles, and first cousins. It was the yearly family reunion.

I was not such a fan of family reunions as a child. However, to this day, when I run into one of those distant cousins at Chili’s, we recognize each other and speak. No, we don’t know everything about each other, but we share a common bond, and it’s a good feeling.

Today, family reunions are on the decline. Families do not care or have time, to know their distant relatives anymore. Growing up, we would claim anyone who shared one common gene with us. Now people barely know their first cousin, much less a second cousin once removed.

My mother’s family, the Boltons, started a family reunion this year for all descendants of my grandparents. I am thrilled. I have lost so many aunts and uncles over the past ten years that our big family gatherings have dwindled tremendously. We had a pretty good turn out for our first reunion, although some of the younger ones are still not on board. For those of us planning it, we are hoping it will grow as time goes by.

My mother-in-law’s family, the Halls, still have their reunion every year. I have heard some complaints over the years, but I admire them for keeping it going. Even on the slim years when they wondered why they bothered, they have never stopped meeting. It has allowed me to know members of his family that I would have never known otherwise.

With the Hall reunion coming up next weekend I have been searching my recipes. I try to find recipes the majority like because I do not want to bring leftovers home. This year I have pulled out some old tried and true recipes. This broccoli casserole is one of my all-time favorite recipes. Many broccoli casseroles have frozen broccoli, but I prefer to use fresh. Only cook your broccoli to tender-crisp. I always tend to be heavy-handed on the cheese, and the end result is delicious!

Broccoli Casserole

Author:

Amye Melton

Ingredients

1 lb. fresh broccoli florets
1 c. mayonnaise
1 small onion, finely minced
1 can cream of mushroom soup
2 eggs, beaten
1 c. shredded Cheddar cheese
1 sleeve Ritz crackers, crushed
¼ c. butter, melted

Instructions

Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
Mix crushed crackers with melted butter. Sprinkle over the casserole.
Bake at 325℉ for 30 minutes or until brown.

Heirloom Carrot Cake

Heirloom-Carrot-Cake

Okay, folks, I have heard, and I have listened. Some of you want a change from keto, low-carb and gluten-free recipes. I have been doing this recipe sharing thing for more years than I even planned when I started. During that time, I have found that change is essential. I love hearing from you, and though I know that every recipe will not appeal to every reader, whether I share keto or not, I want to share recipes that you want to try in your own kitchen. Since I have readers that are enjoying the new recipes I will try switching it up. Let’s see if alternating weeks from keto, low-carb, gluten-free to delicious mouth-watering southern recipes will work. As always, I welcome your comments so please let me hear from you!

With Easter coming up I thought I would share one of my Aunt’s Carolyn’s best recipes. When I was growing up this cake was always on the dessert table at my grandparent’s house. It was one of her specialties, and if you didn’t get a piece of cake quickly, then you might just miss out. Unlike most carrot cakes, this cake has no nutmeg, no pineapple, and it does not have cream cheese frosting. If you are a fan of German Chocolate Cake, then you know what I mean when I say it has that rich, caramelly pecan and coconut frosting that you know so well.

This cake gets better with time. Because of that, I suggest that you bake and assemble the cake 24 to 48 hours before serving.

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