Super Simple Cheesy Chipotle Egg Biscuits

This might be my new favorite “quickie breakfast”…and I don’t have to sit in a drive-thru for it!

Cabot’s Chipotle Cheddar is creamy, peppery and adds just the right pop and zing to wake up your taste-buds in this delicious, crazy-easy, warm and filling breakfast.

A chipotle (literally: “smoked chili”), is a smoke-dried jalapeño. The smoking process mellows the heat a bit and brings a rich depth of flavor. Cabot’s combines farm-fresh Vermont Cheddar and smoked Morita jalapeno chilies in adobo.

Lovely stuff in a breakfast sandwich, in homemade mac & cheese, or simply sliced up and served with your favorite crackers!

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Here’s out “Pinterest-friendly” recipe! :)

-Chef Perry

Super Simple Cheese Chipotle Egg Biscuit



Old School Sauces

Okay, so I’ve been researching “turn of the century” (1900’s) recipes for an upcoming dinner we’ll be cooking, and was intrigued at how cooks from that time period used breadcrumbs and egg yolks as thickeners for sauces.

Made this sauce tonight, incorporating some of those old techniques and, I’m telling ya…amazing!


1 cup chicken stock
dash of black pepper and garlic powder
2 eggs yolks, room temp
2-3 Tbs. fine breadcrumbs
1/4 cup sour cream

Bring stock to a simmer.

Mix egg yolks until smooth and slowly incorporate into the stock, whisking constantly, until smooth.

Whisk in bread crumbs, then sour cream, until smooth. Cook at a low simmer 5-8 minutes until thickened.

Serve over chicken and/or steamed veggies (asparagus or broccoli would be ideal).


-Chef Perry




Nana’s Green Chili Egg Puff

Green Chile Egg Puff

Okay, so as a follow-up to the last post, I realized that we were talking all about our love of the holy cackleberry, and I never posted a recipe!

A pox upon me!

Here’s one of my all-time favorite egg-wonderful breakfasts…granted, it has to be started the night before, but the ‘fridge really does most of the work…

My mother-in-law, Dixie, served this on Christmas morning, after the presents were opened. She was kind enough to share the original recipe (jotted down before I was born), and gave me the okay to re-share it here.

Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!

Light, fluffy, savory, ethereal…like eating an egg-flavored angel.

Here it is, exactly as written down…

Nana’s Chile Egg Puff
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint small-curd cottage cheese
1 lb cojack cheese, grated
1/2 cup butter, melted
4 oz can diced green chiles
12-24 hours in advance:
Beat eggs until a very light lemon color, add flour, baking powder, salt, fold in cottage cheese, cheese, & butter. Stir in chiles.

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Pour mixture into a well- buttered 9×13 dish. Cover and refrigerate over night.
Preheat oven to 350′ and bake 45 minutes covered. Uncover and bake an additional 15 minutes or until center firms.
Note: the center of the dish will remain very “liquidly” until the contents reach a specific heat, and then will firm up very quickly.
Serves 12
PS- If you like a little spice in your life, Tillamook’s Hot Hananero Jack cheese launches this already-awesome dish right into the freakin’ stratosphere!

Crazy Chipotle Catsup and Perfect Scrambled Eggs

chipotle ketchup and scrambled eggsWhen Dana and Dani posted that they had just bottled up a fresh batch of chipotle catsup, my instant reply was:

“I’m afraid I’ll need to test that recipe…”

5 seconds after posting, Dani knocked on my door with a bottle, still warm from the kitchen.

Clean livin’ baby…that’s some good karma right there!

Problem was…what was I going to prepare that would be a worthy vessel for this jar of savory, spicy awesomeness? I don’t like ketchup on my burgers, and fries didn’t seem worthy of the maiden voyage. I considered sweet-potato fries, but didn’t feel like making a store-run.

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