Eman_inthekitchen

10/28/2026

Crispy Potato, Sujuk & Egg Breakfast Skillet 🍳🥔

Crispy golden potatoes, flavorful sujuk, and perfectly cooked eggs all made in one skillet! This hearty, delicious breakfast is packed with flavor and perfect for enjoying with warm bread, fresh vegetables, and a hot cup of tea.

—Ingredients—

2 potatoes, peeled and diced into small cubes
1 sujuk sausage (about 8 oz), diced
7-8 eggs
1/4 cup olive oil
1/2 cup freshly shredded Mozzarella cheese
Salt, to taste, for the potatoes and eggs
Black pepper, to taste, for the potatoes and eggs

—Instructions—

1. Prepare the ingredients. Peel and dice the potatoes into small, evenly sized cubes so they cook evenly. Dice the sujuk into bite-sized pieces and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt and black pepper, and cook for about 10–15 minutes, stirring occasionally, until they’re tender on the inside and golden and crispy on the outside.
3. Once the potatoes are cooked, add the diced sujuk to the skillet. Stir everything together and cook for another 3–4 minutes, allowing the sujuk to release its flavorful oils and become slightly crispy.
4. Reduce the heat to medium-low. Spread the potatoes and sujuk evenly throughout the skillet, then carefully crack the eggs directly over the mixture, spacing them out as evenly as possible. Season the eggs with salt and black pepper.
5. Allow the eggs to cook gently without stirring until the whites are set but the yolks are still slightly runny. You can cover the skillet briefly with a lid to help the whites cook through without overcooking the yolks.
6. Sprinkle the freshly shredded mozzarella cheese over the skillet, mainly around the eggs. Allow it to melt while the eggs finish cooking, being careful not to overcook the yolks.
7. Remove the skillet from the heat once the egg whites are cooked and the yolks are still slightly runny. Serve immediately with warm bread, a sweet cup of tea and your favorite breakfast sides and enjoy!!

10/26/2026

There’s just something about October that I love so much! The crisp air, beautiful fall colors, pumpkins, and all the cozy autumn vibes. 🍂🎃 Definitely one of my favorite months of the year! I just love everything about it! 🤎🍁

10/23/2026

10/22/2026

Rich & Creamy Broccoli Cheddar Soup

This homemade Broccoli Cheddar Soup is rich, creamy, cheesy, and packed with tender broccoli, carrots, and sharp cheddar cheese. It’s easy to make in one pot with simple ingredients. Perfect for a cozy dinner served with warm, crusty bread!

—Ingredients—

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
4 garlic cloves, minced
4 tablespoons all-purpose flour
3 cups chicken broth (or vegetable broth)
2 cups half-and-half
4 cups fresh broccoli florets, chopped into small pieces
1 cup carrots shredded or julienned
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt, or to taste
1 teaspoon Dijon mustard
3.5 cups freshly shredded sharp cheddar cheese

10/21/2026

I’ve been seeing these viral chocolate nut bites everywhere, so I decided to make my own version with a little sweet and salty twist! These Chocolate Pecan Pretzel Bites are made with just 3 simple ingredients and are so easy to put together. All you need are pretzels, milk chocolate, and pecan halves. Simply place a piece of chocolate on each pretzel, add a pecan half on top, and bake at 200°F for 5 minutes. Once out of the oven, gently press down on each pecan to spread the softened chocolate, then let them cool until the chocolate sets. That’s it! You get the perfect combination of crunchy, salty pretzels, creamy chocolate, and buttery pecans in every bite. Such a simple and delicious little treat that’s perfect for holiday gatherings, gifting, or whenever you’re craving something sweet! 🤎

10/02/2026

Chicken Pot Pie with Cornbread Crust

This Chicken Pot Pie with Cornbread Crust is the ultimate comfort food! A creamy, hearty filling loaded with rotisserie chicken, potatoes, carrots, celery and peas, then topped with a fluffy Parmesan cornbread crust and baked until golden and bubbly.

I love using rotisserie chicken to keep this one easy, and that savory cornbread topping takes it to another level. Perfect for a cozy fall dinner and definitely one the whole family can dig into.

Save this one because you’re going to want to make it all season long! 🍂

—Ingredients—

4 cups chopped or shredded rotisserie chicken
4 carrots, diced
5 stalks of celery, diced
1 large potato, peeled and diced
1 large onion, diced
6 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
1/3 cup flour
1 tablespoon chicken bouillon powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon turmeric
1/2 teaspoon black pepper
2 cups chicken stock
2 cups frozen peas
2 cups heavy cream

—For the cornbread crust—

1 box cornbread mix, plus ingredients called for on the box
1/4 cup freshly grated Parmesan cheese

09/23/2026

Baked Crab Rangoon Phyllo Cups

These Baked Crab Rangoon Phyllo Cups are crispy, creamy, and packed with flavor! Flaky phyllo shells are filled with a creamy crab mixture with a touch of gochujang, then baked until warm and golden. They’re finished with sweet chili sauce, sesame seeds, and fresh green scallions for the perfect combination of sweet, spicy, savory, and crunchy. They’re easy to make and make the perfect appetizer, party bite, or game-day snack.

—Ingredients—

8 ounces cream cheese, softened
1 cup finely chopped imitation crab meat
2 green scallions, finely sliced
1 clove of garlic, minced
1 teaspoon gochujang
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
2 packages mini phyllo shells, about 30 shells

—For Garnish—
Sweet chili sauce
Sesame seeds
Freshly sliced green scallions

—Instructions—

1. Preheat the oven to 350°F. Arrange the mini phyllo shells on a large baking sheet.
2. In a large bowl, add the softened cream cheese, finely chopped imitation crab meat, sliced green scallions, minced garlic, gochujang, Worcestershire sauce, soy sauce, sesame oil, garlic powder, onion powder, granulated sugar, and black pepper.
3. Mix everything together until well combined and creamy.
4. Scoop or Spoon the crab Rangoon mixture evenly into each mini phyllo shell, filling each one generously.
5. Bake at 350°F for 20 minutes, or until the filling is hot and the phyllo shells are golden and crispy.
6. Remove from the oven and let cool for a few minutes.
7. Drizzle the tops with sweet chili sauce, then garnish with sesame seeds and freshly sliced green scallions and enjoy!!

09/11/2026

Creamy Garlic Parmesan Chicken & Potato Soup

Soup season is officially here, and this one NEEDS to be on your list! Creamy, cozy, and packed with tender seasoned chicken, buttery baby potatoes, fresh spinach, lots of garlic, and Parmesan.

Everything comes together in one pot with the most delicious creamy garlic Parmesan broth. It’s hearty enough to be a full meal, but still simple enough for an easy weeknight dinner.

And you already know you need some warm, crusty bread on the side to soak up every last drop of that broth.

Save this one for a chilly night because I have a feeling you’ll be making it on repeat all fall and winter!

—Chicken Ingredients—
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon chili flakes

—Soup Ingredients—
2 tablespoons butter
1 medium onion, diced
6 large garlic cloves, minced
2 tablespoons all-purpose flour
6 cups chicken broth
1 lb yellow baby potatoes, cut into bite-size pieces
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon Salt
½ teaspoon black pepper
2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups baby spinach

—Garnish—
Fresh parsley
Extra Parmesan

09/03/2026

One Pan Marry Me Chicken & Rice

Creamy, comforting, and packed with so much flavor! Tender seasoned chicken, sun-dried tomatoes, fluffy basmati rice, spinach, and plenty of Parmesan all come together in one pan for the perfect easy dinner.

The rice cooks right in all that flavorful broth, then heavy cream and Parmesan are stirred in at the end to make everything rich and creamy. And of course, a little extra Parmesan on top never hurts! 😍

Easy, delicious, and made all in one pan—which means less cleanup and more time to enjoy dinner. Definitely one to save for those nights when you want something comforting without spending hours in the kitchen!

Save this recipe for your next dinner idea and let me know if you try it! ❤️

—Chicken—

2 pounds boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chili flakes or to taste

—Rice & Creamy Sauce—

2 tablespoons butter
2 tablespoons oil from the sun-dried tomatoes
1 small onion, finely diced
4 garlic cloves, minced
½ cup sun-dried tomatoes, drained and chopped
2 tablespoons tomato paste
2 cups basmati rice, washed and drained
3 cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon Salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon chili flakes or to taste
1 cup heavy cream
½ cup freshly grated Parmesan
2 cups baby spinach

—Garnish—

Grated Parmesan
Chopped Fresh Parsley

08/27/2026

Bakery Style Fresh Peach Streusel Muffins

Soft, fluffy, and loaded with juicy fresh peaches, topped with a buttery brown sugar cinnamon streusel and even more peaches. 🧁

I made these as 6 giant bakery-style muffins, and they turned out thick, tall, and absolutely packed with peachy goodness. The perfect way to make the most of fresh summer peaches! 🍑✨

Makes: 6 giant bakery-style muffins or 12 regular muffins

—Peach Muffins Ingredients—

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/2 cup plain Greek yogurt or sour cream
1/4 cup milk
2 cups fresh peaches, diced

—Brown Sugar Streusel—

1/2 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter softened