This loaded mashed cauliflower casserole is the perfect low carb substitute for loaded mashed potatoes. It was my sister’s idea to make this, and what a great idea it was! I see a lot of loaded cauliflower casserole recipes, but they never have mashed cauliflower. …
Chocolate Pudding Don’t you just love chocolate pudding? It brings me back to my childhood when I was obsessed with tapioca pudding. I think I like chia seed pudding so much because the texture resembles tapioca. The difference is that homemade chia seed pudding is …
Collard greens are probably my favorite Southern comfort food. I’m not from the South, and I haven’t spent any time there. So, technically, I’ve never had REAL collard greens. Despite that fact, I still absolutely LOVE my recipe for them. My mom first cooked my collard greens with a ham hock, and they were so much better than I imagined. Who knew that this tough, green leaf could taste so good? These Dutch Oven Collard Greens are going to be your new favorite comfort food.
Apple Cider Vinegar
I’ll let you in on the secret: apple cider vinegar. The apple cider vinegar gives these greens a kick and some tang, and it also helps to tenderize the collard greens even more. Not many people add in the vinegar before the cooking process, but I feel that it results in a deep and delicious flavor. I will often add a little splash of apple cider vinegar when the greens are done just to brighten them up.
Okay, I know a lot of people eat them vegetarian, but I really love to add ham or bacon to mine. Collard greens are always a dish I make after a holiday with ham. I save the ham bone and make greens a few days later. Using a leftover ham bone yields more meat in the greens, which I love. This time I didn’t have a ham bone, so I used a ham hock and added some bacon for more meat and flavor.
I cook these greens in my Le Creuset Dutch oven because it holds so much heat in and helps them become tender. I love these Amazon Basics enameled cast iron Dutch ovens; they are a great product at a quarter of the price. I have also cooked these in an Instant Pot, which doesn’t take quite as long. Either way, you end up with a one-pot meal that will have you screaming for seconds.
My mom likes to eat the greens as a meal, because they do have a lot of substance. Me, I go all out. I like a full-on BBQ or Southern meal with comfort food. This usually results in a lot of leftovers, which is great too. I love to make these greens to go along with my Instant Pot BBQ Brisket and some macaroni and cheese. Creamy, tangy, sweet and spicy is a perfect combination for this heavy and comforting meal.
What do you like to eat your collard greens with? They go great with these tasty recipes:
Dutch Oven Collard Greens
- Dutch Oven or Large Pot with Lid
- 2 bunches collard greens (or 1 bag chopped)
- 1/2 onion chopped
- 1 ham hock or ham bone
- 4-5 slices bacon chopped
- 4 cups chicken broth (or half water half chicken broth)
- 1/4 cup apple cider vinegar
- 1/2 tsp crushed red peppers
- Rinse the collard greens and trim the stems off, unless using pre-chopped. Cut into 1-inch strands.
- In a Dutch oven or large pot, cook the bacon pieces until done.
- Remove cooked bacon and set aside. Do not drain fat from pot.
- Saute the chopped onions in the bacon fat until translucent.
- Add ham hock or ham bone to pot with 4 cups water/broth and 1/4 cup apple cider vinegar.
- If ham hock is not covered completely by the liquid, be sure to flip it occasionally to cook on all sides. Cover the pot and cook for 1 to 1½ hours at medium heat.
- Add the chopped collard greens and crushed red pepper to the pot with the ham hock. Stir around and make sure the collard greens are submerged in the liquid before replacing the lid.
- Cook the covered collard greens for 45 minutes on low heat.
- Once the collard greens are cooked and tender, remove the ham hock or bone from the pot. Cut the meat off the bone and chop into pieces.
- Add the chopped meat back in to the collard greens. You can add another splash of apple cider vinegar to brighten it up. Add the cooked bacon to the collard greens and stir to combine.
- Serve with your favorite sides or meal.
Stuffed chicken breast with cream cheese and bacon. That’s right. It tastes as good as it sounds, and I can’t wait for you to try it. This delicious recipe features a cream cheese filling with sauteed spinach, garlic powder, and shredded mozzarella cheese, married with …
How to make a delicious breakfast casserole with simple ingredients.
Quick & Easy Breakfast Casserole
I absolutely love breakfast casseroles, frittatas, scrambles, you name it. What could be better than a one-pot breakfast dish with your favorite fillings? It’s easy, usually quick, and uses up anything in your fridge that needs to go. The best thing about them is that you can put almost anything inside them. Your favorite protein, vegetables, fresh herbs, and cheese, if you wish. This can be as healthy as you’d like it to be. You don’t even need to use potatoes or cheese if you don’t eat them, making this paleo or keto.
This is a great way to use up any vegetables or proteins in your fridge that may not have much life left. You can call it a sink casserole, if you will. Themes are great too – make it Mediterranean, Mexican, Italian, or even Indian in flavor.
The other great thing about this breakfast casserole is that you don’t necessarily need to follow the recipe. Use the base, which is eggs and potatoes, and get creative! These can be eaten for breakfast, lunch or dinner. Alongside a green salad, vegetables, bread, or protein can round this out to a complete meal, too. I usually just eat it alone.
Again, if you want to keep this recipe keto, omit the potatoes and add more eggs or vegetables. You can also keep the recipe paleo by leaving out the cheese. These breakfast casseroles really fit into any diet, except egg-free!
If you want miniature versions of these, check out my Breakfast Egg Muffins recipes. Here are two egg muffin recipes that are sure to make your mouth water:
- Stove top
- 1/2 bag frozen shredded hash browns
- 10 eggs
- 1/2 cup roasted red peppers chopped
- 1/4 onion chopped
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1/4 cup fresh herbs parsley, cilantro, basil, etc.
- 1/4 cup feta cheese
- 2 tbsp butter or olive oil
- salt & pepper
- Saute onions in butter in a large skillet over medium heat until translucent. Use a nonstick or ceramic coated pan to be sure the eggs and potatoes don't stick.
- Once the onions are translucent, add garlic and cook for 30 seconds or until fragrant.
- Add frozen hash browns and cook until potatoes are starting to brown, about 10-12 minutes.
- While potatoes are cooking, whisk together eggs, salt and pepper in a large mixing bowl.
- Add spinach to potatoes and stir.
- Add remaining fillings on top of potato mixture and combine. Reserve a tablespoon of fresh herbs for garnish. Protein options are a great addition to this, too.
- Pour egg mixture over potatoes and cover with a lid. Let cook for 7-9 minutes, or until egg mixture is almost set.
- Place skillet in the oven and broil on high for a few minutes until the middle is set. Watch closely to avoid burning.
- Remove from oven and let sit for 5-10 minutes before eating. Cut into slices and garnish with feta cheese and fresh herbs.
I would love to see and hear about your creative creations with this breakfast casserole. What do you usually put in yours?
Paleo Chocolate Shake Introducing: Paleo Chocolate Shake. Since I have been on the autoimmune protocol diet, I have had a few chocolate cravings. In order to indulge and get my chocolate fix, I created this delicious chocolate shake. It has healthy, high quality ingredients, and …
Instant Pot and Keto Buffalo Chicken Dip
Over a year ago, I came across an amazing opportunity to teach cooking classes at a local place in Chandler called Mix Cooking School. Not only do I get to teach a cooking class, but I get to include some nutrition education in there too! Most of the classes I teach center around diets, such as keto or low-carb. I have used this recipe for Instant Pot Buffalo Chicken Dip in most of my classes, and it is always a huge hit.
The cooking school acquired five Instant Pots for the class, so I really wanted to try something in the Instant Pot for the class. After going through numerous keto cookbooks, I noticed that one of my favorite dips and appetizers is keto-friendly! Buffalo chicken dip. Life. This type of dish makes you realize that you have a chance at tackling this keto thing.
High Fat and High Flavor
Buffalo chicken dip is one of my favorite things to eat. It is super easy to make, tastes amazing, and fortunately is high in fat. Something we thought we would never say, right? I even make my own homemade ranch seasoning for this recipe, just because the stuff at the store can be full of stuff that we want no part of.
You can make this dip as spicy or buffalo-y as you would like. I love the flavor, so I add 3/4 cup of the buffalo sauce, but you can 1/2 cup if you don’t want it as strong in buffalo flavor. You can also play around with different types of cheese if you want. Blue cheese would be great in this!
Instant and Easy
This is a one-pot dish when you use the Instant Pot. When I use the slow cooker, I first have to boil my chicken to shred it, and then toss everything in the slow cooker. Using the Instant Pot, you can cook your chicken in there as well as your dip! Quick clean up is a must, especially on game day, which is what I normally make this dip for.
First, season the chicken breast, and add it to the Instant Pot with a cup of chicken broth. Put it on the manual setting for 8 minutes, and turn the vent to the sealing position. Once the Instant Pot is done and beeps, let the pressure release naturally. You can also release it quicker by pushing the seal to the venting position. Once the chicken is done, shred it into smaller pieces. Empty the liquid from the Instant Pot and throw the chicken back in.
Instant Pot Setting
Turn the Instant Pot on the low saute setting, and add the cream cheese, shredded cheese, sour cream, ranch seasoning and hot sauce. Click here to see the recipe for my homemade ranch seasoning. For the hot sauce, I use Frank’s Red Hot Sauce, but you can use something that you like. Make sure there is no sugar added if you are keeping it keto. I like to let the cream cheese soften first because it is easier to stir into the mixture. Stir occasionally until everything is melted. You can serve as is, but I like to put on the slow cooker setting for about 10-15 minutes to make sure everything is hot and melted together.
I love to top my finished Buffalo Chicken Dip with chopped green onions and crumbled blue cheese. It pairs perfectly with tortilla chips, celery sticks, carrots, bell peppers, and really anything crunchy! The dip is soft and rich, so something fresh and crunchy pairs perfectly with it. What do you eat to accompany your favorite dip? Comment below!
Instant Pot Buffalo Chicken Dip
- Pressure Cooker
- 2 Pounds Chicken Breast boneless, skinless
- 1 Cup Chicken Broth or water
- 8 OZ Cream Cheese cubed and softened
- 1 Cup Cheddar Cheese shredded
- 1/2 Cup Mozzarella Cheese shredded
- 1/2 Cup Sour Cream full fat
- 2 1/2 Tbsp Ranch Mix or 1/4 cup ranch dressing
- 3/4 Cup Buffalo Wing Sauce I used Frank's Red Hot
- 1/4 Cup Scallions chopped, for garnish
- 1/4 Cup Blue Cheese Crumbles optional
- 1 Cup Celery Sticks and Mini Sweet Bell Peppers for serving
- Season chicken breast with salt and pepper. Place in Instant
Pot with chicken broth and set on manual for 8 minutes.
- Let pressure natural release and shred the chicken when it’s done. Empty the liquid from the Instant Pot and return shredded chicken to Instant Pot or pressure cooker.
- Turn on low sauté and add cream cheese, shredded cheese,
sour cream, ranch mix and buffalo sauce. Stir occasionally until contents are combined and cheese is melted. You can turn it on slow cooker for 10-15 minutes and replace lid, stir again and serve.
- Garnish with chopped green onion and crumbled blue cheese. Serve with vegetables, tortilla chips, or anything you would like!