Red-Skin Potato, Chives, and Chevre "Pie" Casesrole

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On Sunday night, my mom brought me a bag of red-skin potatoes. I wasn't quite sure what to do about this, because I'm not really a potato person. 

But then I started cutting them up. I sliced them into small, 1/4inch thick rounds, and they were quite beautiful. And suddenly they weren't just weirdly shaped red masses. They were a gourmet meal!

Also, in case you were wondering, yes, this recipe is proof that one should always have chevre on hand. It's just math. A girl's gotta do it.

Red-Skin Potato, Chives, and Chevre Casserole

Prep time: 10 Minutes

Cook time: 60 Minutes

Servings: Makes 6

Ingredients:

• 4-5 medium Red-Skin potatoes. (This will also work with ANY potatoes, so feel free to experiment and know that you are safe!)
• 4oz Chevre (Any crumbly cheese, like goat or feta, will do)
• 1 tbsp Minced Garlic
• 1 tbsp Chopped Chives
• 2 tbsp Mixed Shredded Cheese (Any shredded, meltable cheese will work)
• 1 tbsp Dried Oregano (You can substitute any Italian seasoning here)
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 cup Milk
• 1 Egg

Directions:

1. Preheat the oven to 375.
2. Slice potatoes into 1/4 inch thick rounds. Layer half of the potatoes into a greased pan (I used a circular cake pan), overlapping slightly. 
3. Layer half of the goat cheese on top, dispersing evenly throughout the pan. Sprinkle some dried oregano, sea salt, and black pepper on top.
4. Add a second layer of potatoes.
5. Layer the rest of the goat cheese on top, and sprinkle with oregano, sea salt, and black pepper again. Add minced garlic, dispersing evenly on top of the potatoes.
6. In a separate bowl, combine milk and egg and whisk until well combined. Gently pour evenly over the casserole.
7. Top with mixed shredded cheese, and then sprinkle chopped chives on top.
8. Bake for 50-60 minutes, or until mixed shredded cheese begins to brown.' 
9. Let sit for 15-20 minutes before serving (it will be HOT HOT HOT!).

Note: For a large family party, you can double this recipe and cook in a very large cake pan.

Smoked Gouda and Scallions Egg Sandwich

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This is the king of the breakfast gods. Runny, over easy eggs under melted smoked Gouda cheese with a kick of scallions, all between crunchy toast. A gourmet breakfast in 5 minutes... What's your excuse not to make it?

Eggs make the world go round. I think. I'm a total dork and passed out at 8:30 last night (stop judging me). I popped up, fully awake, at 5 something this morning, with one thing on my mind. Breakfast.

If you've been with me for a while here, you've probably already heard me say that breakfast is the meal of the champions. It's true, though. When you wake up, your body is in a similar state to when you finish a workout. You've burned through most of your nutrients while sleeping, and your body is hungering for protein and a small amount of carbohydrates to fuel your muscles. Oh, and your brain... unless you want to be Grumpy McGrumperson all morning (count me out for that).

I'll add to that the fact that eating in the morning makes you less likely to over-do it on food throughout the day, as it keeps your blood sugar steady (provided that you're not overdosing on carbs, like a plate full of box pancakes would do to you -- but if you're a pancake-obsessed breakfaster, try these protein packed pancakes or these fiber filled waffles).

So what do you say, are you ready for breakfast?

This little creation was first inspired in the cheese aisle. I spotted a bag of sliced smoked Gouda (amazing, right?) and grabbed it immediately. The creamy, smoked flavor does wonders to compliment the fried egg, and scallions take it over the top. I promise.

Smoked Gouda and Scallions Egg Sandwich

Calories: 225

Servings: 1 Per Recipe

Ingredients:

• 1 Egg
• 1 slice Smoked Gouda (or other creamy cheese, such as provolone)
• 1/4 stalk Scallions, chopped
• 2 slices toast (I used Sara Lee's 45 Calories and Delicious Toast)

Directions:

1. Ingredient Prep: Start with chopped scallions and sliced Gouda sitting out and ready to use (you'll need to move fast once your egg starts cooking).
2. Toast the toast: Put your toast in the toaster!
3. Grease the pan: Grease a small frying pan using olive or vegetable oil (I pour a bit of vegetable oil in, then use a paper towel to wipe it around and soak up the extra so there are no puddles). 
4. Get cracking: Crack one medium egg and place it in the pan, trying not to break the yolk. If the egg whites spread out too much, you can use a plastic spatula to guide the egg back into a shape that will fit on your toast. As the egg begins to cook more and solidify, this gets easier. 
5. Flip It: When the sides of the egg whites begin to look less runny and are turning white, use a plastic spatula to flip the egg over to cook the other side. 
6. Cheese and Scallions: Once you flip the egg, immediately add the slice of Gouda and place scallions on top. Turn the temperature down to low and cover the pan to melt the cheese as much as possible. After flipping the egg, it only takes a minute or two for the second side to cook.
7. Voila! After just about two minutes (no more), use a plastic spatula to transfer the fried egg, gouda, and scallions onto a piece of toast. Add the second piece of toast on top and cut down the center to break open the yolk. Enjoy!