cheese lovers

This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.

Easy Cast-Iron Cheesy Asparagus Quiche Recipe by Tasty

olive oil,

asparagus,

kosher salt, divided

black pepper, divided

unsalted butter

all-purpose flour

baking powder

water

eggs

sour cream

half & half

cheddar cheese

cherry tomato, halved

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Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.

Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.

Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.

Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.

Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.

Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.

Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.

https://vid.tasty.co/output/130828/landscape_480/1556146539

Super crunchy and bursting with melted cheese, these stuffed wonton nachos are unlike any nachos you’ve had before. When you’re filling and folding the wontons, it’s important to work in batches to ensure the wrappers don’t dry out. After you finish frying and broiling the wontons, simply serve them on a baking sheet with your favorite toppings. We guarantee they’ll go fast.

Cheesy Wonton Nachos Recipe by Tasty

vegetable oil

white onion, diced

garlics, minced

½ lb ground beef, 80-85% lean

cumin

chili powder

oregano

salt

black pepper

oz pickled jalapenos, canned, drained, liquid reserved

oz american cheese block,

square wonton wrappers, 1/2 inch (1 1/4 cm)

egg,

vegetable oil,

kosher salt,

oz black beans, canned, drained and rinsed

oz pickled jalapenos, canned, thinly sliced

red onion, diced

tomato,

sour cream,

avocado, sliced

cilantro, chopped,

lime wedge,

Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned.

Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add 2 tablespoons of the pickled jalapeño liquid and cook until slightly evaporated, about 1 minute. Remove the pan from the heat. Drain any excess liquid from beef and set aside.

Make the wontons: In a medium bowl, mix together the American cheese and beef until well combined with large chunks of cheese still intact.

Fill a large, deep pot about ⅔ of the way with vegetable oil. Heat the oil until it reaches 350°F (180°C). Set a wire rack on top of a baking sheet.

On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers.

Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt.

Arrange half of the stuffed wontons on a baking sheet. Cover with ½ cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese.

Broil the wontons until the cheese is melted and bubbly, about 2 minutes.

Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side.

https://vid.tasty.co/output/134898/landscape_480/1559601822

Indulge in the ultimate keto-friendly snack with these 3-Ingredient Chicken Nuggets. Each bite offers a satisfying crunch, rich with the bold flavors of cheddar cheese and tender chicken. This quick and straightforward recipe transforms simple ingredients into a crispy, golden treat that's not only a breeze to make but also aligns perfectly with your low-carb lifestyle. Ideal for busy bees and hungry hordes alike, these nuggets promise delight in every bite without the carb guilt!

3-Ingredient Chicken Nuggets: Quick, Easy, u0026amp; Delicious

oz shredded chicken breast (cooked)

½ tsp garlic powder,

¼ tsp smoked paprika, for a smoky taste

parsley,

tbsp grated Parmesan cheese,

⅛ tsp cayenne pepper,

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Use a sharp knife and cutting board to finely chop your precooked shredded chicken to ensure even cooking.

In a mixing bowl, combine the chopped chicken with one large egg and a cup of shredded cheddar cheese until the mixture is well combined.

Scoop out portions of the chicken mixture and shape them into small, nugget-sized patties with your hands.

Place the nuggets onto the prepared baking sheet, ensuring they are evenly spaced apart.

Bake in the preheated oven for 20 minutes, or until the nuggets are golden brown and crispy.

Remove the nuggets from the oven and allow them to cool for a few minutes before serving.

Forget everything you thought you knew about cottage cheese! Prepare for some kitchen magic as humble curds transform into unbelievably crispy, golden cheese chips right in your oven. With just cottage cheese and savory cheddar, this simple baked recipe delivers a seriously satisfying crunch. Perfect for keto and low-carb lifestyles, these high-protein, gluten-free crisps are the ultimate guilt-free snack swap when chip cravings strike. Easy to make and impossible to resist, they're your new go-to for a savory, homemade treat that tastes way more decadent than it is!

Cottage Cheese Chips: High-Protein Baked Low-Carb Snack

cottage cheese (low-fat recommended, but 4% works)

garlic powder

onion powder

¼ tsp smoked paprika

cayenne pepper

black pepper,

salt, to taste (use carefully)

tbsp Everything Bagel Seasoning

tsp dried herbs (rosemary, thyme, Italian)

yeast

red pepper flakes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the ¾ cup of cottage cheese into cheesecloth or a nut milk bag (or fine mesh sieve) over a bowl. Squeeze or press out as much excess moisture as possible. Discard the liquid. This step is crucial for crispiness.

(Optional) If using powdered seasonings, transfer drained cottage cheese to a mixing bowl and mix them in using a spatula or spoon. Use a bowl scraper to get all the cheese.

Use a small cookie scoop (about 1 teaspoon size) or two spoons to drop small dollops of the drained cottage cheese onto the prepared baking sheet, aiming for ~16 piles. Leave ample space between piles for spreading.

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