I may never eat scrambled eggs again without cream cheese!
Even though the fillets were small at less than 3 oz, each, two were too many for me, and three eggs was too much. Still, I persevered 😉
Creamy Walleye Scramble
- Walleye fillets—my fish, including both fillets, was 5.5 oz. 3-4 oz might be a more typical single serving.
- 3 eggs
- 2 tablespoons cream cheese, at room temperature
- butter and olive oil for sauteing
- salt & pepper
- optional: fresh or dried herbs, like dill or chives
- I’m using two of my favorite pans for this dish—stainless steel for cooking and browning the fish and nonstick for making the omelet. That poor nonstick pan has suffered abuse and will need to be replaced soon ☹️
- Begin by cooking the fish.
- Heat a stainless steel or cast iron pan, because you want some nice browning, over medium-high heat.
- Add 2 tablespoons butter or a combination of butter and oil, and as soon as the butter has melted, place the seasoned fillets in and saute for about 5 minutes, until lightly browned. Turn the fillets and cook the other side.
- Set aside while making the eggs. You could loosely cover the fish in the pan with foil, but do not put a lid on and let it steam and get all watery.
- To make the eggs:
- Whisk 3 eggs in a medium bowl. Don’t be like me and try to pick the smallest bowl possible, so that your egg splashes over the sides.
- Whisk in the cream cheese until mostly incorporated. It really doesn’t matter if there are little bits left in it, because they will melt in the cooking.
- Heat a nonstick pan over medium to medium-high heat. When hot add 2 tablespoons butter (and a few drops of oil to prevent burning). Add the eggs and let them set for a few seconds. Season with salt and pepper and herbs, if using. Begin to lightly stir and fold with silicone spatula, just to move them around and prevent browning.
- Crumble in half your fish, continuing to stir and fold. Remove from heat while the eggs are still moist.
- Plate the eggs and crumble the rest of the fish over the top.
A few weeks ago, I tried the popular web recipe for Cream Cheese Squares and I noted that I thought they were overly sweet. Here’s my original post with a link to a video of the original recipe. I also suggested some other ways to improve the recipe, and here’s a much better version that is closer to a cream cheese danish, but still in bar form:
Roll thawed sheets to fit dish
Bottom sheet in buttered dish
Spread filling over first sheet
Cover filling with second sheet
Edge of layers and filling
Cut while slightly warm
With icing and almonds
Cheese Danish Bars with Puff Pastry
Preheat oven to 375°
Butter an oblong baking dish, no bigger than 13″ x 9″
2 sheets frozen puff pastry, just thawed
2 8oz packages cream cheese
1/2 cup sugar
1 teaspoon vanilla (you could use almond extract to complement the same in the icing)
- Mix cream cheese, sugar, egg and vanilla in large bowl until smooth and fluffy.
- Roll each puff pastry sheet on floured surface to fit your baking dish.
- Lay first sheet in bottom of buttered dish. It’s okay if it goes up the sides a little, but not necessary.
- Spread cream cheese mixture over pastry sheet up to edges, but not touching dish, to avoid browning the filling.
- Lay second pastry sheet over top of filling.
- Bake for 20-25 minutes, until pastry is puffed and browned. Once the pastry puffs, it will brown quickly, so you might want to start peeking at 15 minutes, just to see how your oven bakes. When those little bits of butter in the pastry explode the flour into its flaky layers, it finishes quickly.
- Set dish on rack to cool. The pastry will sink a little as it cools.
- Cut in bars while still a little warm.
- Cool completely and drizzle with icing (below). Top with sliced almonds.
Quick almond icing:
1/2 cup powdered sugar
1 tablespoon milk, half and half, or cream
2 tablespoons soft butter
1/2 teaspoon almond extract
- Mix all ingredients until smooth. I always put a little butter in my powdered sugar icing to give it more body, as well as a better flavor.
- Drizzle over cooled bars.
Here’s a video for a quick dessert using packaged ingredients.
It’s simple enough that you could add to it and make it your own. I love a cheese danish as is, but fruit or jam in the filling would be interesting. I’ve seen versions of this recipe on a number of websites, but they all skip the last step of the melted butter! Who would skip melted butter? Personally, since I am more than a little addicted to cinnamon, I really like that part, too. Some other ideas:
- I think you could make it with thawed sheets of puff pastry for something a little fancier, but I might use a higher oven temperature, maybe 400° for a shorter time
- The 1 cup of sugar, plus the sugar on top seems like a lot of sugar; I think you could use less in both places
- If you add jam to the filling, you could swirl it in instead of making a second layer
- You could add other ingredients to the cream cheese filling, like pumpkin for half the cream cheese, in which case, I would use the full amount of sugar and add an egg as binder
- Add thinly sliced almonds to the cinnamon-sugar topping and a little almond flavoring to the filling
- Maybe you make your own crescent or sweet roll dough and want to try it with this recipe
I still say it’s too much sugar, especially with the cinnamon sugar sprinkled on top. When I make it again, I’m using only 1/2 cup sugar in the filling, and adding an egg to it. Without the full amount of sugar, the filling could be runny without the egg. I try not to eat a lot of added sugar, despite what you see posted here, and this dessert gave me an instant headache—that’s how I know when the sugar is too much. Other than that, it was easy to make and would be a good family dessert. I’m going to walk it off on the treadmill, now.
Cream cheese and sugar
Spreading filling over roll dough
Baked and crisp on top
Quick Cheese Danish Bars
Preheat oven to 350°
Grease 9″ x 13″ baking dish with butter
2 8oz packages refrigerated crescent roll dough
2 8oz packages cream cheese
1/2-1 cup sugar
1 teaspoon vanilla
Optional: 1 large egg with the lesser amount of sugar
1/4-1/2 cup butter, melted (I used the smaller amount)
1/4 cup sugar (2 tablespoons might have been enough)
1 teaspoon ground cinnamon
- Cream together with an electric mixer the cream cheese, sugar, and vanilla, and egg if using lesser amount of sugar, until thoroughly blended and creamy.
- In buttered dish, lay out one unrolled package of crescent roll dough.
- Spread filling over dough to edges.
- Lay out second package of dough over top. Do not press down or worry about it looking perfect.
- Pour and brush melted butter over top layer of dough. Sprinkle mixture of sugar and cinnamon over top.
- Bake for about 25 minutes.
The bars need to cool for about an hour and may need to be refrigerated to eat by hand. I recommend this recipe for both taste and ease of making, and for the ability to adapt it to a variety of taste options.
If you try to avoid carbs in your diet, and especially that ridiculously high-glycemic white potato that is right up there with pure sugar, you are probably familiar with cauliflower as a low-carb substitute for potatoes, especially mashed with a little cream cheese, in place of mashed potatoes. Cauliflower also works in casseroles and gratins as a potato substitute, and that’s what I’m making here. It’s not low fat; it’s not low calorie; it’s not without dairy; it just avoids some of the high carbs of potatoes. For me, the fat and dairy, and even the calories are not so much a problem, but if they are for you, you might want to use lower fat varieties of the dairy products and lean ham instead of bacon.
Large head of cauliflower
Tear off leaves, but not core
Simmer whole for 15-20 minutes
With bacon and green onions
covered with sauce and cheese
Baked until browned
Cauliflower Bacon Gratin
Preheat oven to 350°
Butter a shallow, oblong baking dish
1 large head cauliflower
8 oz bacon, chopped and browned
4 green onions, chopped
8 oz cream cheese
1 cup sour cream
1/2-1 cup heavy cream or half and half or a combination of cream and milk
2 cups shredded cheese, cheddar or Mexican blend
- Remove leaves from the cauliflower, leaving enough of the stem to hold the head together.
- In pot large enough to hold the cauliflower comfortably, bring one inch of salted water to a boil. Add cauliflower head, cover and reduce to simmer for 15-20 minutes, until tender.
- Remove head of cauliflower and break apart, cutting away the tough stem. Place cauliflower pieces in buttered baking dish. Optional: mash some of the cauliflower before adding to the dish for a mixed texture.
- Sprinkle green onions and browned bacon over cauliflower. At this point, you could put it in the refrigerator, adding the sauce and baking later.
- Make the sauce: In small mixing bowl, mix the cream cheese and sour cream until fairly smooth. Add enough cream or milk to make a pouring consistency. You want to be able to pour it over all the cauliflower. Stir in 1 cup of the shredded cheese.
- Pour the sauce over the cauliflower. It should cover the top, but don’t worry about stirring; it will all melt down in the dish and create a smooth, almost soufflé consistency on baking.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for about 30 minutes or until browned. If you have refrigerated the dish, bring it to room temperature before adding the sauce and baking.
I did not think the finished dish needed salt.