Cheddar, Apple & Honey Crostini

I made these Cheddar, Apple & Honey Crostinis as the appetizer for our low-key, simple, at-home New Year's Eve dinner. I had more than an inkling they would be a hit as what's not to love about a creamy cheddar cheese, thinly sliced Honey Crisp Apples, a generous drizzle of honey, and fresh thyme sitting on top of an over roasted (or grilled) crostini. As hoped, or should I say predicted, they were immediately declared 'winners'. Which around here amounts to meaning 'put them on repeat'. Words that are music to my ears. Especially when something so good is so easy to make.

This small bite appetizer is one of those perfect for celebratory occasions, informal gatherings, casual dinners, fancy dinners, or whenever you get the taste for them foods. The Cheddar, Apple & Honey Crostini may have a kind of refined rustic look to them along, but don't let that fool you. Because they have such an unexpected explosion of flavors you might come to view them as a bit luxurious.

A five ingredient, easy to make, unfussy appetizer is exactly one we all need in our lives. 

It all begins with making the crostini. Quarter inch slices of a baguette are brushed on both sides with olive oil and baked a preheated 400 degree (F) oven for 9-11 minutes (or until golden). Alternately, you can grill the olive oil brushed baguette slices on a grill for an added, even better flavor dimension. 

If there is one drawback to this appetizer recipe, it's the Unexpected Cheddar Cheese Spread from Trader Joe's. For those of you who don't live near a Trader Joe's, my apologies as I have no recommended substitution to this slightly addictive, insanely good creamy cheese spread. But there happens to be a Trader Joe's near you, don't just buy one container, buy two. I promise you won't be sorry. 

The best apples to use for this appetizer are Honey Crisps. They have a sweet and subtly tart tangy flavor that pairs exceptionally well with the creamy cheddar cheese. When buying the apples, choose medium sized ones as you will get the perfect sized slices from them. You can cut the apples using a knife to cut the apple into thin slices or you can use a mandoline. I tend to like using a mandoline to ensure all of my slices are the same thickness.

When choosing the honey, look for a high quality raw honey sold in jars. If you can find a really good locally made honey or find one at a Farmer's Market (like one I bought in Boulder, Colorado) buy it. Even if it's price makes you gasp. Honey is one of those foods that lasts indefinitely if you keep it tightly sealed. Many of the honeys sold in plastic bottles often contain other ingredients, like corn syrup. So before you spend any money on honey, carefully look at the label. Because there is nothing more delectable than a really good pure honey. Especially when it's drizzled over apples and cheese.

And who knew fresh thyme was the perfect compliment to apples, honey and cheese? If you have never had this combination of flavors before, you are in for a treat!

This Cheddar, Apple & Honey Crostini could definitely get me on the simple food, small bites bandwagon in 2023. A meal made up of an appetizer and dessert sounds like something I could easily wrap my head around. Who needs dinner when you can enjoy a delicious, savory appetizer, made with fresh ingredients followed by a slightly decadent dessert! I am thinking the Cheddar, Apple & Honey Crostini would pair well with Honey Baked Pears with Cream, Double Chocolate Pudding, Chocolate Mousse, Creme Brûlée, or Coconut Panna Cotta with Blueberry Sauce. Even a warm chocolate chip cookie with a scoop of ice cream would work well! 

Recipe

Cheddar, Apple & Honey Crostini

Makes 16 crostini 

Ingredients

1 French Demi Baguette (7 ounce/198g), cut into 1/4 inch slices, slightly on the diagonal

Extra-virgin olive oil

2 small or medium sized Honey Crisp Apples (unpeeled0, cut into thin slices

1/2 cup Trader Joe's Unexpected Cheddar Cheese Spread (see notes)

Good quality honey

4-5 sprigs of fresh thyme, leaves removed

Directions

1. Preheat oven to 400 degrees (F). Lightly brush both sides of the baguette slices with olive oil and place on a heavy bottomed rimmed baking sheet.

2. Bake the baguette slices for 9-11 minutes until golden, turning over once midway through the baking process. Remove from the oven and let cool slightly (approximately 6-8 minutes).

3. Spread about two teaspoons of the Unexpected Cheddar Cheese Spread on each crostini. Don't be skimpy with the cheese.

4. Top with 3-4 apple slices.

5. Transfer the crostini to your serving platter. 

6. Use a fork to drizzle honey over each crostini. Then sprinkle each with fresh thyme leaves. Serve immediately. Note: The honey will melt into the apples. Serve the crostini with a side bowl of honey for anyone who wants their crostini a little sweeter.

Notes: (1) Instead of making your crostini, make them on the grill. Brush both sides with olive olive and grill. Cooking time will range from 6-8 minutes depending on the heat of the grill. Be certain to flip your bread slices midway through the grilling process. (2) The Unexpected Cheddar Cheese Spread from Trader Joe's is insanely delicious. Buy at least two on your Trader Joe's run. (3) Use a high quality honey, preferably one from a reliable source. (4) If serving a larger crowd, buy a regular sized french baguette, pick up an extra Honey Crisp apple, and use a few more thyme sprigs. (5) Bjorn's Lavender Colorado Honey was what I used to make these crostini. I am absolutely in love with this honey.

Coconut Margarita (Two Versions)

I am calling this blog post the tale of two Coconut Margaritas. The original version and the revised version. But more on that a bit later. Let me first offer my apologies to those of you who set the intention of going dry month. I understand sharing a recipe for an alcohol based cocktail might be considered a bit of tease or an intent to undermine your Dry January good intentions. Trust me when I say it is neither of those. In actuality it's me being unable have the patience to wait until February or even the warmer months to share this refreshing, swanky cocktail with you. For those of you who decided a January Drizzle was more achievable or who long be somewhere warm and tropical, today is your lucky day! As this version of a margarita might just become your favorite.

As with most of the recipes on the blog this one too comes with a backstory. We celebrated Christmas with my sister, brother-in-law, nephew, niece and her partner a week early. A change in tradition that initially had me a bit weepy. With so much changing in the world in the past couple of years, this change hit me a bit hard. But after all of my angst, the 'early' Christmas dinner gave us all the chance to spend some quality time with another, enjoy a fabulous meal, savor a most delightful holiday cocktail, and exchange gifts. The first gift I opened was two limes. Imagine my curiousness. This was followed by a can of cream of coconut. My curiosity then turned to intrigue. By the time I opened the third gift, a good bottle of reposado tequila, I knew what the fourth one would be (you have probably already guessed it). The recipe card for the delicious Coconut Margarita my niece Laura served as our tasty holiday cocktail. Which is what I will call the original version.

The original version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, and one ounce of cream of coconut. All three ingredients are poured into a shaker to which 10-12 ice cubes are added. After vigorously shaking for 15-20 seconds, the Coconut Margarita is poured into a cocktail glass more than half filled with crushed ice. Simple, spirity deliciousness. It can be served completely ungarnished. It can have a toasted coconut rim. Or it can have a lime, pineapple, or edible flower garnish. Or for that full on tropical feel you can top it with a paper umbrella.

The second version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, two ounces of cream of coconut, and one ounce of Grand Marnier (or Cointreau). Grand Marnier is considered by some to be a classic margarita ingredient as it gives the margarita an added depth of flavor. An increase in the amount of the cream of coconut adds richness without too much sweetness. But more importantly, it slightly masks the flavors of the alcohol. Which also makes it a bit more lethal. Although I will say the second version is dangerously delicious.

Both versions are exceptionally mouth-warming. So how will you decide which one to make? The answer is simple. If you like Grand Marnier in your margaritas, make the second version. If you don't, make the original version. Or better yet, make both versions and decide which one is the most margarita palate pleasing.

But let me take a brief step back and talk a bit more about the ingredients. Why use reposado tequila instead of a blanco of anejo? Blanco tequilas are aged for the shortest period of time, while a reposado is generally aged (in oak barrels) for a much longer period of time. The result is a tequila having a more nuanced, better flavor. So given the choice between blanco and reposado tequilas choose the reposado. Anejo tequilas are aged from one to three years and considered to be more of a sipping tequila. Which gets us back to the reposado tequila being the best, smoothest, well-balanced tequila for this Coconut Margarita.

For the richest flavor and a more luscious texture use cream of coconut, not coconut milk. There is a world of difference between the two. So when you are at the grocery or liquor store, make certain you are buying cream of coconut. When you open the can of cream of coconut, it will contain both a liquid and solid. Pour and then scrape the cream of coconut into a bowl or jar and whisk together until thick and creamy. You can store any leftovers in the refrigerator. 

You can serve the Coconut Margarita in a margarita glass, but I much prefer serving it in a cocktail (aka old-fashioned) glass for a more refined presentation. 

If you are looking to add to your signature cocktail list, are looking to change up your margarita game, or are looking to transport yourself back to a tropical destination, I highly recommend this irresistibly delicious Coconut Margarita! Last, but not least, always drink responsibly. And always, always respect the personal choices of your friends. 

Recipe

Coconut Margarita (two versions)

Makes 1 irresistibly, delicious cocktail

Ingredients

2 ounces Reposado Tequila

1-2 ounces Coco Lopez Cream of Coconut (See Notes)

1 ounce freshly squeezed lime juice (from 1 large or 1 1/2 two medium sized limes)

1 ounce Grand Marnier or Cointreau (if making the second version. I highly, highly recommend using it)

Crushed Ice

Optional Garnishes: Wedge of a pineapple slice, slice/wedge of lime, edible flower, toasted coconut rimmed glass, etc.

Directions

1. Add the tequila, cream of coconut, lime juice, and Grand Marnier (if using) into a shaker. Add in 10-12 ice cubes.

2. Shake vigorously for 15-20 seconds.

3. Pour the strained margarita into cocktail/old-fashioned glass filled about 2/3's full of crushed ice.

4. Top with a garnish, if using. Alternately, dip cocktail glass in simple syrup and then into a plate of toasted coconut before pouring in the Coconut Margarita.

5. Enjoy immediately. Drink responsibly.

Notes: (1) After opening the 15 ounce can of the Coco Lopez Cream of Coconut, pour into a bowl or jar and whisk until smooth and creamy. Store leftovers in a covered jar in the refrigerator. (2) For a slightly sweeter margarita, use 2 ounces of Cream of Coconut. Highly recommend using 2 ounces! (3) My favorite version of the Coconut Margarita is made with 2 ounces of Reposado Tequila, 2 ounces of Cream of Coconut, 1 ounce freshly squeezed lime juice and 1 ounce Grand Marnier. (4) If your freezer doesn't make crushed ice, put some ice cubes in a plastic ziplock bag and use a can or rolling pin to crush the cubes. 

Hot Chocolate

The blog is having it's tenth birthday! Double digits! A full decade! Half of a score! A milestone! It's crazy to think that I have been cooking and creating for the past ten years. Whenever I ask myself what is it that keeps me invested in this labor of love (non-income generating) side hustle, the answer is (public) validation and encouragement. While I spend more than my fair share of time self-reflecting, nothing is more energizing than getting feedback. Whether that be a comment on a Facebook or Instagram post, being tagged in a post of a recipe you made from the blog, hearing your stories about the accolades you have gotten for making these recipes, or for the messages about a recipe (especially the ones where you find a hiccup in my ingredient list), I continue to be beyond grateful for all forms of public support and encouragement. So thank you for helping to sustain not only my passion for sharing recipes and the things I have learned about food over the years, but for pushing me to be a better baker, cook, and blogger! And with this being the year of the rabbit, I am energized to keep this ten year old blog going!

What better way to kick off a new year or to celebrate a milestone than with a luscious, creamy, chocolatey, soul warming Hot Chocolate! The perfect beverage to have you feeling all warm and cozy on a chilly winter day. 

Made with whole milk, heavy whipping cream, milk chocolate, semi-sweet chocolate, instant espresso and a pinch of flaky sea salt, this Hot Chocolate is deserving of all the accolades I can possibly think of. Including, but not limited to, worthy of being referred to as droolworthy decadence. Channel an imagined ten year old self as an excuse for topping the Hot Chocolate with freshly whipped cream, a homemade marshmallow, and a dusting of cocoa powder for a pure bliss experience.  And think gloriously rich. 

Of course, you could drink the Hot Chocolate completely unadorned. 

Or maybe the only added bit of self-indulgence you need is a generous dollop of freshly whipped, lightly sweetened whipped cream. 

What makes this Hot Chocolate so darn delicious is the use of equal parts milk and semi-sweet chocolate. The milk chocolate gives it right amount of sweetness while the semi-sweet chocolate adds a hint of richness. The lusciousness of the Hot Chocolate comes from the use of both whole milk and heavy whipping cream. The 3 to 1 ratio of milk to cream adds a heavenly element to the Hot Chocolate. A pinch of flaky sea salt and an eighth of teaspoon of instant espresso powder are two other ingredients setting this Hot Chocolate apart from all others. Do I dare say this may be the BEST EVER Hot Chocolate? I think that may be the easiest dare challenge to accept!

Winter will be here for a while, so you have plenty of time and opportunity to savor some cups of Hot Chocolate. It pairs perfectly with a good book, a plate of cookies, a roaring fire, and/or the company of good friends. 

If you don't already, I would love for you to follow me on Instagram (lynnkrizic)! It's there where you will get previews of upcoming blog posts and access to reels, along with getting other insights into my sources of inspiration as well as my passions. 

Recipe

Hot Chocolate

2 Servings

Ingredients

1 1/2 cups whole milk

1/2 cup whipping cream 

2 ounces (57g) milk chocolate chips (or chopped milk chocolate)

2 ounces (57g) semi-sweet chocolate chips (or chopped semi-sweet chocolate)

1/8 teaspoon instant espresso (or 1/4 teaspoon vanilla)

Pinch of flaky sea salt

1/2 cup whipping cream 

1 Tablespoon confectionary sugar

Optional, but really good: Homemade Vanilla Marshmallows and/or dusting of cocoa powder

Directions

Whipped Cream

1. In a medium sized bowl whip the heavy cream and confectionary sugar until hefty (but not stiff) peaks form.

2. Place bowl in the refrigerator until ready to use.

Hot Chocolate

1. In a heavy bottomed saucepan, heat the milk and heavy cream until light bubbles begin to form and is well heated (do not let boil).

2. Remove from heat and add in the milk chocolate, semi-sweet chocolate, espresso powder and flaky sea salt. Let sit for four minutes without stirring. After four minutes use a whisk to blend the melted chocolate into the milk/cream until well blended. Return the pan to the heat and simmer for 1-2 minutes to bring the temperature up.

3. Equally divide the hot chocolate between two mugs.

4. Top with a generous dollop (or two) of freshly whipped cream.

5. If using, top with homemade (or store-bought marshmallows) and/or a dusting of cocoa powder.

6. Enjoy immediately.

Notes: (1) I used Guittard's Milk Chocolate and Semi-Sweet Chocolate Chips. Use your favorite milk and/or semi-sweet chocolate chips (or chocolate) for the hot chocolate if you can't find them. (2) If you don't have a scale, 2 ounces of chocolate chips or chopped chocolate is about. 1/3 of a cup. (3) I love the pillowy texture of these Homemade Vanilla Marshmallows but use your favorite marshmallows if you aren't making them yourself.

Door County, Wisconsin (September 2022)

Three Bean Chili

Within days of the Winter Solstice came a winter white landscape here in the midwest. However, it also came with finger biting, frigid, below zero, dangerously cold weather. The anticipation of the arrival of arctic winter temperatures unleashed my cravings for hearty, home cooked comfort food. And what better way to warm up the house and my belly than with chili. One having a long, slow cooking time allowing for the flavors to deepen while having the added benefit of creating an intoxicating aroma in the house. If there was ever a chili to remind us of the rewards of slowing down and taking a deep breath, it would be this Three Bean Chili. With a simmer time of six to seven hours the chili is transformed into a deliriously delicious, soul satisfying, perfect cold weather meal. 

Yes, I know there are four other chili recipes on the blog. But I am going to go out on a very short limb and declare this to be the BEST EVER chili. Quite possibly it may be the only chili I will make from this day forward. Because without exaggeration this chili is seriously damn delicious! Destined to win any throw down competition or neighborhood chili contest along with winning the hearts of and earning high praise from your family and friends. 

All of the other chili recipes on the blog are made with either beef or turkey. This one is made with beef and pork. The combination of these two meats gives the chili a richer depth of flavor and an even greater texture. Black beans, pinto beans, and kidney beans (rinsed and drained) are what some call the best bean trifecta. Mild chili powder, cumin, Aleppo pepper, Kosher salt, black pepper, and bay leaves make up the spices. Garlic, red pepper, green pepper, and yellow onion when lightly sautéed in olive oil retain their shape and flavor during the long, slow cooking process. Red enchilada sauce and diced tomatoes bring lots of flavor. For just the right amount of heat, Tapatio Hot Sauce is an ingredient must. A little bit of sugar helps to temper all of the ingredients. And, last but not least, some water (two cups to be exact) to help tenderize the meat and keep everything from drying out. This is one of those recipes where every ingredient matters. Leave something out and you won't have the BEST EVER chili. 

We all have our favorite chili garnishes. From shredded cheese, to green onion, to avocado, to sour cream, to pickled jalapeños, to avocado, to guacamole, to chopped cilantro, to cooked macaroni, to oyster crackers, to cornbread, to fritos chips, the list is almost endless. So when serving the Three Bean Chili put out bowls or platters of everyone's favorites! 

The chili can be assembled in less than thirty minutes. After bringing it to a boil, all that is left to do is occasionally give it a stir while it simmers over a very low flame. Stirring the chili will help ensure nothing sticks to the bottom of the pan. Place a lid on top of the pot to help retain the heat, but turn the lid slightly so that it doesn't completely seal the pan or create unnecessary condensation.

This Three Bean Chili has a very long cooking time. It will take anywhere from six to seven hours for the flavors to fully develop. Taste it at the six hour mark, but if you can, let it go for the full seven hours.

The Three Bean Chili is mouthwatering delicious on the day it is made. However, it is just as good, maybe even a tiny bit better, when leftovers (if there are any) are slowly reheated on the stove. 

Which makes this Three Bean Chili the perfect dish for a weekend gathering of family and/or friends. Whether it's just for fun, to watch a sporting event, or to celebrate an occasion or holiday, this Three Bean Chili is destined to be a huge hit! If I was a betting person (which I am not) I would venture to guess this will definitely become one of your signature, favorite go-to dishes! If, by chance, you are invited to a chili cook off competition at any point in the future, you might end up coming home with the trophy! And lastly, if you are just looking to take the chill off of a very cold day, well you absolutely want to or rather I should say you definitely must make this Three Bean Chili!

Recipe

Three Bean Chili

Serves at least 8

Ingredients

1 Tablespoon olive oil

1 large yellow onion, diced

1 red bell pepper, diced

1 green pepper, diced

4-5 garlic cloves, minced

1 1/4 pounds of ground beef (either an 80/20 or 90/10 blend)

1 pound ground pork

26 ounce (794g) can of diced tomatoes

15 ounce (425g) can of black beans, drained and rinsed

16 ounce (454g) can of pinto beans, drained and rinsed

16 ounce (454g) can of kidney beans, drained and rinsed

20 ounces of red enchilada sauce (see notes)

2 ounces (58g) mild chili powder (very close to 1/2 cup)

3 bay leaves

1 1/2 teaspoons Kosher salt

1 teaspoon black pepper

2 teaspoons cumin 

2 Tablespoons granulated sugar

2 teaspoons Tapatio hot sauce (can also use Cholula Hot Sauce)

1/2 teaspoon Aleppo pepper or cayenne pepper

2 cups water

Serving and garnishing options: Sour cream, green onions, sliced avocado, shredded cheddar cheese (or cheese of choice), pickled jalapeños, chopped cilantro, cooked macaroni, oyster crackers, fritos chips, guacamole, cornbread

Directions

1. In a large, deep sided pan, heat a tablespoon of olive oil. Add in the the diced peppers, diced onion, and minced garlic. Sauté just until they begin to slightly soften. Remove from the pan and transfer to a bowl temporarily.

2. Add the beef and pork to the same pan and cook until the meat is browned and cooked through (about 8-10 minutes.

3. Add the cooked vegetables, all of the spices, the sugar, the red enchilada sauce, the can of diced tomatoes, and the Tapatio hot sauce. Stir to combine. At this point you can transfer the entire mixture to a large cast iron dutch oven. 

4. Pour in 2 cups of water into the mixture. Stir well.

5. Bring the mixture to a boil over high heat, then immediately lower the heat to a simmer. Over the next 6-7 hours, stir the chili occasionally to ensure nothing sticks to the bottom of the pan. Before serving the chili taste for seasonings (Kosher salt and/or pepper). Note: I didn't add any more salt of pepper.

6. Serve with your favorite garnishes!

Notes: (1) Recipe inspired from multiple sources. (2) When buying red enchilada sauce you may need two jars to ensure you have 20 ounces (jars of store bought red enchilada sauce come in 10 ounce of 14 ounce sizes). (3) Regardless if you use 80/20 or 90/10 beef, don't drain any of the rendered fat (there will be very little anyway). (4) A two ounce jar of chili powder (found in the spice aisle) will give you enough for this recipe (you may end up with an extra Tablespoon). (5) I sautéed the vegetables and cooked the meats in a large skillet. When all of the ingredients were mixed in, I transferred to a large cast iron dutch oven.

Peanut Butter Irish Coffee

We almost always remember firsts and lasts. And when it comes meals, the final bite or final drink significantly influences whether they will be remembered as either lackluster or epic. Which is why I think I spend as much time planning the dessert and/or the final cocktail as I do on the entire menu. Who doesn't want to sway the way guests feel when they leave your home?

It was only recently that I became aware there was such a thing as Peanut Butter Whiskey. If my friend Rose hadn't told me about there was such a thing, I may have never been able to serve Peanut Butter Irish Whiskeys to bring a really good meal to a great ending!

The recipe for this Peanut Butter Irish Coffee is very similar to my favorite recipe for Irish Coffee. The only difference being I use Screwball Peanut Butter Whiskey instead of using Bailey's Irish Cream.

The flavor of peanut butter in the whiskey is more subtle than it is forthright. Which makes it the kind of drink having a broader appeal beyond peanut butter lovers. 

Because this beverage has very few ingredients, it's important that they be really good ones. One of your favorite coffees (made fresh after grinding the beans), the homemade demerara syrup, lightly sweetened freshly whipped cream, and the Screwball Peanut Butter Whiskey will elevate the deliciousness of your Peanut Butter Irish Coffee to even higher level. Lightly shaving some chocolate over the top will give it that priceless wow factor finish!

If you are looking for an end of evening signature cocktail, this Peanut Butter Irish Coffee should be one of your top contenders!

With the holidays already upon us, this is the perfect time to start making these Peanut Butter Irish Coffees for your family and friends. Did I happen to mention they would also be the perfect beverage to enjoy on a chilly night sitting by the fire? But let me not pigeon hole this beverage into only a couple of occasions. As the number of ways to enjoy this swoonworthy coffee is almost endless. May your holidays now be even happier and your cold nights warmer!

Recipe

Peanut Butter Irish Coffee

Makes 1 delicious beverage

Ingredients

1 1/2 ounces Screwball Peanut Butter Whiskey

4 ounces fresh brewed coffee

1/2 ounces demerara syrup 

2 Tablespoons lightly sweetened whipped cream

Garnish: Shaved or peeled chocolate or a crumbled Cadbury Flake bar

Directions

1. To make the demerara syrup put 1/2 cup (100g) demerara sugar and 1/4 cup of water in a small pan. Heat over medium heat until the sugar dissolves (stir frequently). Immediately remove from the heat and transfer to a heatproof jar. Let the syrup cool slightly. Store any leftover syrup in a covered jar in the refrigerator.

2. Pour the Screwball Peanut Butter Whiskey into a heat proof glass.

3. Mix together the coffee and demerara syrup together. Then pour into the glass with the whiskey. Stir to combine.

4. Pipe of dollop or pipe the lightly sweetened whipped cream on top. Garnish with shaved chocolate. Serve immediately.

Notes: (1) The demerara syrup will last in the refrigerator fo 2-3 weeks. Either bring to room temperature before using if chilled.

Breakfast Hashbrown Casserole

The holidays give us even more reason to bake cookies, make edible gifts, extend invitations to gatherings, and/or bring a dish to a potluck (yes, they are coming back!). These are just some of the ways we honor long standing traditions, express gratitude and love to family and friends, and create memories. From cocktail parties, to dinner parties, to breakfasts, brunches and luncheons, food and beverages usually take center stage. In "The Omnivorous Mind" John S. Allen captured the connection between food and memories perfectly: "We all have our food memories, some good and some bad. The taste, smell and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also the place and setting. Food is an effective trigger of deeper memories of feelings and emotions....." No wonder so many of us put even more love and thought into the food we make and serve during the holidays. Especially if we seek to create good, maybe even great memories.

Many of us have a favorite Cheesy Potato Casserole recipe. One we like to make for and/or bring to a barbecue, potluck, and/or holiday meal. If our beloved recipe is made with frozen diced hashbrowns, Velveeta cheese, and topped with crushed cornflakes we don't (or I should say I don't) often make it for an early or late morning breakfast (in spite of its' crushed cereal topping). But a Hashbrown Casserole, one using frozen shredded country-style hashbrowns and cheddar cheese but sans a cereal topping, is absolutely made for breakfast and/or brunch. Hence the name Breakfast Hashbrown Casserole.

More often than not, when having breakfast in a restaurant I ask them to hold the hashbrowns. However, after running a Turkey Trot in Nashville, Tennessee on Thanksgiving morning we wanted a good breakfast. Frothy Monkey (one of our favorites) was closed for the holiday so we headed over to the legendary Loveless Cafe (iykyk). Fortunately we got there just before the long waiting line started. As I looked at the menu something told me I should probably get the hashbrown casserole to go with my poached eggs, thickly sliced country ham, and fried green tomato biscuit (I was starving!). Whether that something was hunger or a post race carb craving, ordering a side of the hashbrown casserole turned out to be one of those 'best ever' decisions. In one bite I was hopelessly madly in love. And happy I didn't skip the hashbrowns this time.

Upon returning home from the trip to Nashville, I immediately ordered a copy of The Loveless Cafe cookbook, Not only did I want to get my hands on their insanely scrumptious banana pudding recipe, I wanted their hashbrown casserole recipe too. Fortunately the book contains both of them. With the exceptions of making significant reductions to the amount of salt and pepper, slightly increasing the amount the cheddar cheese used, and increasing the baking time, this Breakfast Hashbrown Casserole comes really, really, really close to replicating the flavor and texture of the one I ate on Thanksgiving morning.

If there was ever a dish to prove simplicity can sometimes be underrated, it would be this Breakfast Hashbrown Casserole. Slightly thawed country style (shredded) hashbrowns, sour cream, mild cheddar cheese, cream of chicken soup, a finely minced yellow onion, Kosher salt and pepper gets mixed together and baked in a lightly buttered skillet. Five ingredients, not including the Kosher salt and pepper, create such irresistible, craveworthy deliciousness, you might even be tempted to take a second helping. Trust me when I say you will not want to take a hard hashbrown pass, if a skillet of this Breakfast Hashbrown Casserole is set on the table.

Unlike other hashbrown casseroles where the cheese and butter can make you feel like you are eating a potato version of macaroni and cheese, the hashbrowns remain the star of the show in this one. The cheese, sour cream, and cream of chicken soup don't smother the flavor of the potatoes, rather they elevate it. 

Paired with some scrambled eggs and bacon (or if you are lucky enough to live in the South and have access to country ham), you have the makings of an unfussy, yet incredibly fabulous breakfast. Add some fresh fruit, biscuits or bagels, juice, and coffee and you suddenly have everything you need for a weekend or holiday brunch. This is easy, (almost) effortless entertaining at its' best! 

Recipe

Breakfast Hashbrown Casserole

Serves 8

Ingredients

30 ounce (850g) bag of shredded country style hashbrown potatoes, slightly thawed

1 medium sized yellow onion, finely minced

8 ounces (226) to 10 ounces (283g) shredded Mild Cheddar Cheese (highly recommend going with 10 ounces)

10 1/5 ounce (298g) can of cream of chicken soup

16 ounces (454g) sour cream

2 teaspoons Kosher salt

1 teaspoon black pepper

2 Tablespoons room temperature butter for preparing the baking pan/dish

Directions

1. Preheat oven to 375 degrees (F).

2. Take the bag of hashbrowns out of the refrigerator for 20 minutes prior to mixing the casserole so they become slightly thawed. You don't want your hashbrowns to be completely frozen.

3. Butter a 12" round cast iron skillet or a 9" x 13" baking pan with two tablespoons of room temperature butter. Set aside.

4. In a large bowl, combine the soup, sour cream, shredded cheddar cheese, minced yellow onion, Kosher salt, and black pepper. Mix until well blended.

5. Add in the slightly thawed hasbrowns. Mix well. Transfer to the prepared baking pan/dish.

6. Bake for 45-55 minutes until the top is browned and the casserole is cooked through. Serve immediately. Note: Begin checking for doneness at the 35 minute mark, especially if you are using a  9" x 13" (glass) baking pan.

Notes: (1) You can assemble the casserole the night before. Cover and refrigerate. Take it out at least 30 minutes before putting it in the oven. (2) I usually like to grate my own cheese rather than buy the package of shredded cheese, but the packaged shredded cheese worked perfectly. 

Nashville, Tennessee (November 2022)