This recipe was inspired by my moms famous cheese blintzes and her delicious noodle kugel. I took the cheese mixture she uses for the blintzes, and combined it with the noodles and apple sauce that she puts in her kugel and bam, I got cheese blintze noodle kugel latkes! That of course, is way too long of a name for a recipe, so I shortened it to cheese blintze latkes.
1 cup of cottage cheese
1/2 cup of ricotta cheese
1/2 cup of apple sauce
1/2 tsp. cinnamon
1 tsp. brown sugar
1/2 bag of medium egg noodles, cooked
Mix the eggs in a large mixing bowl. Add the cottage cheese, ricotta cheese, and apple sauce and mix well. Add the cinnamon and sugar and mix well. Then add the cooked noodles and combine. Heat up a large skillet with some oil and shape the noodle and cheese mixture into patties and cook until golden brown on each side.
It’s Father’s Day which means, A. I got the morning shift so my hub could sleep in and B. I surprised him with this delicious Sunday Brunch. Wishing all the Daddy’s, Papa’s, Tatah’s & Abba’s a Happy Father’s Day!
French Toast served with scrambled eggs and eggs over easy.
I enjoy cereal and oatmeal for breakfast but sometimes the usual morning grub gets boring. I don’t always have time to prepare an omelet and I don’t like grabbing breakfast bars on the go. I find that the bars are never as satisfying as a home-cooked meal and always leave me hungry by 11:00 am. This recipe is great since it’s easy and can be prepared in advance. You freeze it and simply reheat it on your way out the door.
I recently turned 27 and realized that there are two things everyone should know how to do: 1) Ride a bike and 2) How to poach an egg. Until this morning I didn’t know how to do either. I’m too scared of falling to get on a bike, but cooking mishaps don’t faze me. So, today I googled “how to poach an egg” and decided to give it a go.
My first attempt failed miserably. I didn’t wait for the water to reach the almost boiling point, so when I removed the egg from the pot it was a slimy mess (the water was not hot enough for the whites to cook). I paused for a moment and considered having a bowl of cereal, but then decided that I really needed to update the site with a new post and I was really craving an egg. So, I gave it another shot. This time, I was careful to wait for the water to be the perfect temperature before gently lowering the egg into the pot (it has to reach the point of almost boiling – not actual boiling, but right before it boils). I was scared to lift the lid for fear of finding another fail, but this time it was perfect! I got me a poached egg.
When I am not running late, this is the dish with which I like to start off my day. There is nothing as satisfying as a light and fluffy omelet filled with sweet red pepper and salty feta cheese. I am obsessed with cilantro and the flavor works wonderfully with the pepper and cheese. Serve the omelet with sliced avocado or create the ultimate breakfast burrito by serving it in a wrap with some salsa and guacamole.
These blintzes are made up of light and fluffy crepes with a thick filling of cheese that make them delicious and impossible to stop at just one.
Ingredients for Crepe Batter:
3 cups of water
3 cups of potato starch
Ingredients for Cheese Batter:
4 containers of cottage cheese
3/4 cup of sugar
Mix the Crepe batter ingredients together. Pour 1/3 cup of batter into a frying pan and cook the crepe until solid. Then flip it out of the frying pan onto a plate. Once you have cooked all the crepes, mix together the cheese batter ingredients in a large bowl. Fill the center with some of the cheese mixture, and fold over the sides to form a blintze. Repeat until all blintzes are formed. Heat up a frying pan and cook the blintzes. Serve with jam or sour cream.