Browsing Ingredients

cheese

Breakfasts

Baked Egg Cups

During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.

These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.

Yield: 12 cups Total time: 35 minutes
Breakfasts

Cheese Grits

I grew up on cheese grits — as a kid, I’d happily lap up a bowl for breakfast or lunch. For a more grown-up meal, serve them topped with barbecued shrimp or pork.

Yield: 4 to 6 servings Total time: 30 minutes
Breakfasts

Pressure Cooker Sous Vide Egg Bites

If you’ve had the Starbucks Sous Vide Egg Bites, you know they’re delicious, but they’re also expensive. These copycat egg bites are easily made at home with a blender, silicone baby food mold, and pressure cooker.

Yield: 6 egg bites Total time: 45 minutes
Starches

Eric’s Green Chile Mac & Cheese

This creamy mac & cheese spiked with ground beef and green chiles is a favorite at the book club holiday party.

Yield: 8 servings Total time: 45 minutes
Pasta

Cacio e Pepe

Shortly before I hosted my Italian Party book club dinner, Deb Perelman wrote about the challenge of making the perfect three-ingredient Cacio e Pepe and published her foolproof recipe on Smitten Kitchen. It was the perfect complement to the stew of kale, tomatoes, and beans known as Ribollita.

Yield: 2 to 3 servings Total time: 30 minutes
Poultry

Leesa’s Chicken Fajitas

I keep an eye on my smoke detectors when I cook these fajitas, but they’re worth a little unexpected excitement if you’re having friends over for dinner. Chicken marinated in lime and seared on the stovetop until juicy and delicious perfectly rounds out tortillas filled with shredded cheese and grilled peppers and onions.

To speed things up you can sauté the peppers first, while the chicken is marinating. They’ll have a little less chicken-y goodness, but if you’re hungry, you won’t miss it.

We make these fajitas all the time at home, but the pinnacle was grilling the chicken over a wood fire on our last vacation with friends to Big Bend National Park. I’ve never been so proud of a meal.

Serve with charro beans.

Yield: 4 servings Total time: 1 hour 15 minutes
Starches

Jamy’s Oil Field Potatoes

The easy assembly, feed-a-crowd size, and cheese sauce make this potato dish is a staple at every Bancroft family get-together.

Yield: 8 to 12 servings Total time: 45 minutes
Breakfasts

Cheesy Egg Wraps

Fill tortillas with scrambled eggs, shredded cheese, and sautéed bell peppers, bacon, and jalapeño. Fold into a burrito and toast in a hot skillet until crispy and golden. These are perfect for breakfast or for a weeknight dinner, and they freeze well.

Yield: 4 servings Total time: 40 minutes
Buddha Bowls

One-Pan Chicken Burrito Bowls

We’re always looking for quick and easy weeknight dinners that appeal to our preschooler as well as us. With this recipe, you cook the Spanish rice and chicken together, and then add black beans and corn to the same pan (though it’s easy to separate them out for picky eaters who like their food in separate piles). Add more piles of chopped avocado, shredded cheese, sour cream, and salsa, and you’ve got dinner.

Yield: 4 servings Total time: 45 minutes
Munchies

One-Pan Ham & Cheese Melts

Guy loves his cooking magazines, and recently picked up a copy of a Better Homes and Gardens’ One-Pan Recipes in the check-out lane. The cover of the magazine featured this pan of ham and cheese melts, made with Hawaiian rolls, brushed with melted butter, chopped shallots, parsley, and garlic, and browned until melty and delicious. We made them for a weeknight dinner and then spotted them at the book club holiday party – they’re really great for any occasion.

Yield: 12 sliders