If there’s one Colombian comfort food that knows how to show up and steal the whole breakfast table, it’s arepas de queso. We’re talking golden, crispy edges, and a soft little corn-flour middle.  Then there’s the cheese doing exactly what cheese does best: melt, stretch, and make everything better. These Colombian cheese arepas are simple, cozy, and dangerously easy to fall in love with.

The first time I really understood the magic of arepas is during a trip to Bogotá. Every meal seems to come with something warm, golden, and corn-based on the side. Then I sit down to a plate of bandeja paisa. It has beans, rice, plantains, avocado, egg, and all the hearty extras. The arepa is not just an add-on. It is the cozy little bite that ties everything together. After that trip, arepas de queso feel less like a recipe to try and more like a food memory to bring home.

What are Arepas de Queso?

Arepas de queso are round Colombian corn cakes made with masarepa. Masarepa is precooked corn flour, and it is the secret to that tender, fluffy texture. You mix it with warm water, salt, and butter. Then you shape the dough into little patties and cook them until they turn golden and crisp. Some arepas have cheese mixed into the dough. Others get split open and stuffed with cheese, because honestly, why not?

The Origins Behind This Beloved Cheese Arepa

Before arepas become the breakfast hero, street snack, and “I need something warm right now” food we know today, corn already sits at the heart of Indigenous food traditions in northern South America. Early arepas use ground maize, get shaped by hand, and cook over heat. Over time, families and regions make the recipe their own. Somewhere along the way, cheese joins the party. Excellent decision.

In Colombia, arepas are not just “something on the side.” They are part of the rhythm of the day. Breakfast? Arepa. Snack? Arepa. Something warm to go with eggs, butter, cheese, or hot chocolate? Arepa again. Arepas de queso fit right into that delicious routine because they’re easy, filling, and made with ingredients that aren’t fancy but taste amazing.

Are Arepas Found in Any Other Country?

Yes! Arepas are a big deal in both Colombia and Venezuela.  You’ll find cousins of the arepa in other parts of Latin America too. Colombian arepas are often served plain, topped, or mixed with cheese, while Venezuelan arepas are usually split open and packed with fillings like shredded meat, beans, avocado, and also plenty of cheese.

What Makes Arepas de Queso So Irresistible?

The magic of crispy arepas de queso is all about the contrast. The outside gets golden and toasty in the skillet, while the inside stays soft, warm, and just a little steamy. Then the cheese stuffing melts into the dough and gives you those savory, stretchy bites that make you pause mid-chew and say, “Oh. Okay. I need another one.”

And the best part? No yeast, no rising time, no complicated equipment, no dramatic baking project. Just a bowl, your hands, a skillet, and a few pantry ingredients. Basically, it is cozy food without the homework.  Of course, it helps if you have a tortilla press, but that’s not a requirement.  Just a helpful hint.

From Breakfast Tables to Street Corners: Where Colombians Eat Them

In Colombia, arepas can show up just about anywhere.  They’re at the breakfast table, sold by street vendors, an appetizer at a restaurant, or the snack you grab because the smell was too good to ignore. At home, they might be served with butter and a slice of fresh cheese. On the street, they hit the hot griddle and come off smoky, crisp, and ready to eat right away.

Arepas de queso are best when they’re hot enough that the cheese is still soft and the edges still have that little crunch. Pair them with coffee for breakfast, eggs for brunch, or extra butter for the very important “standing in the kitchen eating one before serving the rest” moment.  They’re brought to the table like dinner rolls are in the States at restaurants.

How Regional Variations Give Arepas de Queso Their Distinct Identity

One of the fun things about Colombian arepas is that they are not one-size-fits-all. Some are thin and simple, some are thick and stuffed, some are sweet, and some are fried until crisp. Arepas de queso can be made with mozzarella, queso fresco, queso blanco, or a salty Colombian-style cheese like queso costeño.  The next time I make them I’m stuffing mine with a quesadilla cheese blend from the store. 

The thickness is up to you too. Thin arepas bring more crispy edge energy.  Thicker ones give you that soft, cozy center. Some cooks add milk for extra tenderness, while others keep it classic with water. That flexibility is exactly why arepas con queso are so easy to love and so hard to stop tweaking.

Arepas de queso deserve more global attention because they check every box.  They are crispy, cheesy, and naturally gluten-free when made with pure corn flour.  Customizing them is easy and they’re so comforting in that “why don’t I make these every week?” kind of way. They can be breakfast, lunch, dinner, or the snack you eat while pretending to do a quality control taste test.  They are quick enough for a weekday and special enough to serve to friends, preferably while casually acting like you did not just eat one straight from the pan.

How to Serve Arepas de Queso

Serve arepas de queso fresh from the skillet. The cheese is warm, the crust is crisp, and everyone suddenly wanders into the kitchen asking what smells so good. For breakfast, pair them with scrambled eggs, fried eggs, or café con leche. For lunch or dinner, split them open and add avocado, beans, shredded chicken, or a spoonful of hogao.

Frequently Asked Questions About Arepas de Queso

1. Can I make arepas de queso ahead of time? Keep cooked arepas in an airtight container in the fridge. Reheat them in a skillet, toaster oven, or air fryer until warm and crisp.
2. What cheese is best for arepas de queso? Mozzarella is easy to find and melts beautifully, but queso fresco, queso blanco, or a mild Colombian-style cheese also works well. For the best texture, choose a cheese that melts without becoming too oily.
3. Can I freeze arepas? Let cooked arepas cool completely. Wrap them well and freeze them for up to 2 months. Reheat from frozen in a skillet over low to medium heat.

What do these arepas de queso taste like?

These arepas de queso taste buttery, toasty, and just salty enough. The outside has a light crunch, while the inside stays soft and warm. Then the cheese sneaks in with that creamy, melty bite that makes each arepa feel simple, cozy, and a little irresistible.

Arepas de queso are proof that simple food can still be the food everyone talks about. With a handful of ingredients, you get crispy edges, a soft corn center, and melty cheese in every bite. Whether you’re trying Colombian arepas for the first time or bringing a familiar favorite back into your kitchen, this recipe is cozy, cheesy, and absolutely worth making again. Maybe tomorrow. Maybe tonight.

Arepas de Queso

Golden and cheesy, arepas de queso are a true regional Colombian favorite. Enjoy the melt-in-your-mouth taste that brings tradition to your table.

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Ingredients

• 1 1/2 cups water
• 1 cup masarepa, precooked corn flour
• 1 teaspoon salt
• 1 cup queso fresco, crumbled
• 2 to 4 tablespoons butter

Instructions

1. Combine the masarepa and salt in a mixing bowl. Add the water and let stand 3 to 4 minutes, or until the water is absorbed and the dough forms a firm ball. If the dough cracks when making the ball; add more water. If the dough is difficult to handle; try adding more masarepa. The consistency is just right when the dough forms a nice, uniform ball without much difficulty.
2. Form one 3" ball of dough. Place between parchment or plastic wrap and flatten with a heavy pan.
3. Heat a skillet over medium-high heat and add butter. Swirl until melted.
4. Cook the arepas about 4 to 5 minutes or each side or until lightly browned on the outside. Allow to cool slightly, then carefully cut a slit and pry the arepas open. Place about 1 tablespoon of the crumbled cheese inside and return to the pan; cooking until the cheese has melted on the inside.
5. Serve warm with Hogao.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 310Total Fat 15gSaturated Fat 8gUnsaturated Fat 7gCholesterol 39mgSodium 712mgCarbohydrates 33gFiber 3gSugar 1gProtein 10g

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The post Cheese Please? Arepas de Queso appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you love fair-style corn dogs but want something easier to make at home then look no further!  These oven-baked corn dog nuggets deliver the same sweet-and-savory comfort in a smaller, less messy bite. This baked corn dog nuggets recipe uses simple pantry ingredients, sliced hot dogs, and a crisp cornmeal dough that browns beautifully in the oven.  Especially with my trick to get them super crispy on the outside and tender on the inside.

What Is a Corn Dog, and Who Invented It?

A corn dog is a hot dog or sausage coated in a thick cornmeal batter and cooked until the outside turns golden and crisp. The modern American corn dog is deep-fried and served on a stick, but its exact origin is debated. A 1929 patent from Stanley S. Jenkins described battered foods cooked on sticks. 

The fair-food version most people recognize is closely tied to the State Fair of Texas, where Neil and Carl Fletcher began selling Fletcher’s Corny Dogs in 1942. Earlier Pronto Pup claims trace a similar battered hot dog on a stick to George and Versa Boyington in Oregon.  So the owner of the original corndog is still up in the air.  Either way, I’m glad saomone invented them!

Why Are Corn Dogs Typically Found at Fairs?

Corn dogs make perfect fair food because they are portable, affordable, filling, and easy to eat while walking. The stick turns a hot dog into handheld street food, and the cornmeal crust holds up well in busy concession settings. Their nostalgic flavor also fits the fair experience: salty sausage, lightly sweet batter, and a crisp exterior that feels like a once-a-year treat.  Sort of like funnel cake.

What Are Arepas and Pupusas?

I’m sure you’re wondering how these are related to an American icon fair food.  Well, after a trip to Bogota where I learned about arepas, I connected the dots.  Why not wrap a hot dog in arepas dough and over bake them?  They would be much healthier than the fried version and would taste SO GOOD!    

So, what are arepas? Arepas are thick, round corn cakes popular in Colombian and Venezuelan cooking. Cooks make them with masarepa, a pre-cooked corn flour mixed with water and salt, then shape the dough into patties and cook them on a griddle, in the oven, or in a skillet. You can serve arepas plain with butter or cheese, or split them open and fill them with meats, beans, eggs, avocado, or other savory ingredients.

Although arepas and pupusas may look similar and both use corn flour, they are not the same. Pupusas come from El Salvador and start with masa harina or fresh corn masa. Cooks fill the dough before it hits the griddle, usually with cheese, refried beans, pork, or loroco, then flatten each pupusa and cook it until tender with lightly browned spots. Traditionally, people serve pupusas with curtido, a tangy cabbage slaw, and salsa roja.

How Do You Make Arepas Dough?

To make basic arepas dough, stir warm water and salt together, then gradually mix in masarepa, the pre-cooked corn flour used for arepas. Let the dough rest briefly so the flour can hydrate, then shape it into smooth patties. The finished dough should feel soft, moist, and easy to mold—not runny, crumbly, or sticky.

It takes some patience to make.  I know how excited you are to eat these delicious baked corndog bites, but don’t rush the dough.  If it’s too wet or too dry it will not wrap around the hot dog very well.  Trust me, I speak from experience on this one.  I rushed a few of them and then just let the dough rest to rehydrate.

Why Oven-Baked Corn Dog Nuggets Are the Smart Comfort-Food Upgrade

Oven-baked corn dog nuggets give you the flavor of mini corn dogs without managing a pot of hot oil. Baking makes the process cleaner, easier, and easier to make.  It might not seem like that at first, but the mess of dipping a hot dog into a glass filled with batter and then dropping it into hot oil is pretty messy.  I speak from experience on that.  I preferred the ease of wrapping the hot dogs in arepas dough, pan frying to get a brown crust, and then baking until tender and delicious.  They’re easy to make ahead of time for game-day snacks, party trays, and quick family dinners.  Wrap the hot dogs and store them in the fridge until you’re ready to bake and eat.

The Basic Tools and Low-Cost Ingredients That Get the Job Done

You do not need specialty equipment for homemade corn dog nuggets. A mixing bowl, whisk, knife, skillet, baking sheet, parchment paper, and spatula are enough. For ingredients, keep it simple: hot dogs, masarepa, garlic salt and onion powder for flavor, and a small amount of oil for browning.  Oh, and some hot dogs and hot sticks.  I opted for some fat free hotdogs, but you can use whatever kind you want to serve your friends and family.

Ingredients

• 1 1/4 – 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 – 25 oven safe cookie sticks such as these Wilton sticks
• 4 teaspoons canola oil, divided
• 1 cup spicy Dijon mustard like this Tapatío spicy mustard
• 1/4 cup local honey

Step-by-Step: Shaping, Coating, and Baking for Even, Golden Nuggets

The best baked corn dog dough is wet enough to cling to the hot dog pieces but not so dry that crumbles when you try to pan fry them.  Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.  Allow the dough to set at least 30 minutes. Test the texture of the dough. It shouldn’t get too wet but will hold its shape well when formed into a ball. If it is still too grainy, add the rest of the water and mix thoroughly with your hands. Form the dough into a round and chill for 30 minutes.

Remove the dough and place on floured surface. Roll to 1/4 inch thickness.  Using your hot dog bites as a guide, cut a rectangular piece of dough. Wrap the hot dog with the dough. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat. 

Browning the Bites in the Skillet Before Baking for Better Color

For deeper browning, heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat. Add the wrapped nuggets in batches and cook for 30 to 60 seconds per side, just until the coating begins to turn golden. Transfer them to the baking sheet and finish baking in the oven. This quick skillet step gives the nuggets a more classic corn dog color without deep-frying.  Bake the corndogs for 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.

What do these Baked Corndog Nuggets Taste Like?

These arepas-wrapped baked corndog nuggets taste like fair-food comfort. But they have the surprise of a Latin-inspired twist.  They are crisp and lightly golden on the outside and soft and tender inside.  They have a savory hot dog tucked into a warm corn dough that feels hearty without being heavy. Each bite is salty, slightly sweet, and perfect for dipping, especially with spicy mustard and honey on the side.

These oven-baked corn dog nuggets prove you don’t need special equipment to get a crispy coating, juicy centers, and crowd-pleasing flavor on a budget. Gather your pantry staples, try the method once, and make this no-fuss recipe part of your regular comfort-food rotation.

Yield: 12

Baked Corndog Nuggets

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Arepas dough is used to cover hot dog bites in this tasty and healthier version of the traditional corndog! These Baked Corndog Nuggets are super crispy and extra tasty for your tailgate party.

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Ingredients

• 1 1/4 - 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 - 25 oven safe cookies sticks such as Wilton
• 4 teaspoons canola oil, divided
• 1 cup El Diablo Chipotle Mustard
• 1/4 cup local honey

Instructions

1. Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.
2. Allow the dough to set at least 30 minutes then test the texture of the dough. It shouldn't get too wet, but will hold its shape well when formed into a dough. If it is still too grainy, add the rest of the water; mixing thoroughly with your hands. Form the dough into a round and chill 30 minutes.
3. Preheat oven to 350.
4. Cut each hot dog into 3 even pieces and insert one stick in the center.
5. Remove the dough and place on floured surface. Roll to 1/4 inch thickeness.
6. Using your hot dog bites as a guide, cut a rectangular piece of dough to wrap the hot dog with. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat.
7. Once all of your bites are covered, heat a large skillet coated with cooking spray. Add 2 teaspoons canola oil and cook the hot dog bites until light golden brown. Return to the baking sheet and repeat with the remaining oil and hot dog bites.
8. Once all the bites are browned, stand the bites up and carefully bake in the oven 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.
9. While the bites are cooking, combine the El Diablo Chipotle Mustard
10. with the honey and set aside.
11. Once the bites are cooked, remove from heat and allow to cool 5 minutes before serving with the El Diablo chipotle honey mustard.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 433Total Fat 24gSaturated Fat 8gUnsaturated Fat 16gCholesterol 16mgSodium 747mgCarbohydrates 48gFiber 2gSugar 22gProtein 8g

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Please leave a comment on the blog or share a photo on Instagram

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These red white and blue deviled eggs are the kind of festive Fourth of July appetizer that makes people stop at the snack table and ask, “How did you make those?” They’re colorful, creamy, and a little unexpected.  And they’re just playful enough for a backyard cookout, family picnic, or Independence Day party.

The outside gets a patriotic red and blue tint, while the inside stays white.  The filling is silky and savory with a roasted beet twist that brings extra flavor. If you’re looking for easy patriotic deviled eggs, a make-ahead July 4th appetizer, or a fun red white and blue party food that still tastes like something adults actually want to eat, this recipe is for you.

Why Red, White, and Blue Deviled Eggs Are the Ultimate Fourth of July Party Appetizer

Deviled eggs are already a holiday party classic.  They’re bite-sized, budget-friendly, and easy to nibble on. Turning them red, white, and blue makes them feel instantly festive without a lot of fuss. They fit right in next to burgers, barbecue chicken, or pasta salad.  These eggs bring a little extra color to the Fourth of July party table.

What I love most is that they look impressive but are secretly simple. The egg whites can be dyed ahead of time.  You can make the filling in minutes.  The finished tray feels fun, patriotic, and totally party-ready. Finally, the roasted beets give the filling a gentle earthy and sweet flavor that pairs with the richness of the yolks.

What Are Deviled Eggs and When Were They Invented?

Deviled eggs are hard-boiled eggs that are peeled, halved, and filled with a seasoned yolk mixture. The idea of serving seasoned eggs goes all the way back to ancient Rome. Boiled eggs were served with spiced sauces as an appetizer. Stuffed egg recipes appeared later in medieval Europe.  Cooks often mashed the yolks with bold ingredients such as mustard, pepper, vinegar, herbs, and warming spices. Then they spooned the mixture back into the whites. That’s how the word “deviled” came to describe these eggs and other foods that were highly seasoned or a little spicy. Today, the classic American deviled egg is usually creamy, tangy, and finished with paprika. But this patriotic version gives the old-school party favorite a colorful holiday spin.

The Simple Step-by-Step Method for Dyeing Egg Whites Without the Mess

There are two easy ways to dye the eggs, depending on the look you want. For a clean red-and-blue outside with a bright white interior, dye the peeled hard-boiled eggs whole before slicing them. For egg whites that are colored all the way through, slice the eggs first, remove the yolks, and dye the halves before filling. Both methods work beautifully for patriotic deviled eggs. It really comes down to whether you want a white center or a fully colored party look.

1. For white interiors: Place peeled, whole hard-boiled eggs into bowls of red and blue dye before slicing.
2. For fully colored egg whites: Slice the hard-boiled eggs in half lengthwise first. Remove the yolks and put them in a mixing bowl.
3. Fill two small bowls with water, a splash of vinegar, and several drops of red or blue food coloring. Place the whole eggs or egg white halves into the red and blue bowls, keeping the colors separate.
4. Let them sit until they reach the shade you like, usually a few minutes for pastel colors or longer for deeper color.
5. Remove the eggs with a fork or slotted spoon and place them on paper towels to dry.
6. Put on some gloves and pat the eggs gently with a paper towel before filling so the color stays neat and the filling does not slide around.

How to Make a Creamy Filling That Pops

The filling is where these patriotic deviled eggs get their flavor. Instead of leaning only on mayonnaise, this version uses roasted beets.  The beets make the yolks rich and savory.  It also gives the filling color, and a subtle sweetness that plays well with the sweet pickle relish and garlic salt.  I use Duke’s mayonnaise for a little bit of zing to brighten up the flavor of the filling.

Mash the cooked yolks until they’re very fine, then stir in the sweet pickle relish, mayonnaise, chopped roasted beets, and garlic powder. If you like a richer filling, add a little more mayonnaise, a touch of olive oil, or some Greek yogurt.

How to Make Deviled Eggs Without Mayonnaise

If you want a no-mayo deviled egg filling, skip it completely and use hummus with a little olive oil or lemon juice to loosen everything up.  Roasted red pepper hummus is a fantastic swap for mayonnaise. It’s already creamy, seasoned, and full of flavor, so it does a lot of the work for you. For the smoothest no-mayo deviled eggs, blend or mash the yolks with hummus, a drizzle of olive oil, salt, and pepper. Taste as you go, because hummus brands vary in saltiness and tang.  Omitting the mayo means the eggs don’t have to stay cold all the time.

Another option is to mash the yolks with plain Greek yogurt or sour cream.  Mashed avocado makes a creamy dairy-free option with a softer, fresher taste. No matter which route you choose, the texture should be thick enough to hold its shape but soft enough to pipe or spoon into the egg whites. If it feels dry, add some pickle juice or olive oil in tiny amounts. If it feels too loose, mash in another yolk or chill the filling for a few minutes before piping.

 Easy Decorating Ideas That Make Each Egg Look Finished and Festive

Once the eggs are filled, a few simple toppings make them look polished. Sprinkle the tops with smoked paprika for color.  Try some finely chopped chives for freshness or sprinkle with some crushed beet chips for texture. For a more playful Fourth of July deviled egg platter, arrange the eggs in rows by color or place them in a star shape on a white serving tray.

You do not need fancy tools, but a piping bag with a star tip makes the filling look bakery-level in seconds. If you don’t have a piping bag then try a zip-top bag with the corner snipped off.  It’s perfect for a casual backyard party.

Smart Make-Ahead, Storage, and Transport Tips for Independence Day Gatherings

Deviled eggs are best when they are cold, fresh, and not sitting out too long. You can boil and peel the eggs a day ahead, dye the whites in advance, and store the filling separately in an airtight container or piping bag. Fill the eggs the day of the party, ideally close to serving time, so they look neat and the filling stays creamy.

For transporting deviled eggs, use a deviled egg carrier if you have one, or place the egg whites in a shallow container lined with paper towels and pipe the filling when you arrive. Keep them in a cooler with ice packs during travel, and keep the tray chilled until it’s time to serve. 

Make sure they don’t set out for too long.  If it’s room temperature, check them after 2 hours, if they last that long.  If they’re outside in the heat and it’s 90 F or so, then check them in an hour.  You can also prepare them in batches so they’re a fresh batch every hour or so.

Other Patriotic Serving Suggestions for Your Fourth of July Party

Round out your Fourth of July appetizer table with red hot chicken and blue cheese bites, watermelon feta salad, patriotic veggie cups, star-shaped cheese and crackers, or a simple berry dessert board. These red, white, and blue deviled eggs also look adorable on a platter with fresh herbs, cherry tomatoes, blueberries, and small bowls of pickles or baked blue cheese olive bites for a snacky, grazing-style spread.

Every bite of these red white and blue deviled eggs is creamy, tangy, and just a little sweet from the roasted beet filling. The beets give the yolks a gorgeous color and a gentle earthy flavor that balances the richness of the eggs, while the sweet pickle relish adds that classic deviled egg zip. They taste bright and savory without being too heavy.  This makes them perfect for nibbling between burgers, barbecue, and all the chilled summer sides on your Fourth of July table.

Yield: 12 servings

Red White & Blue Deviled Eggs

Cook Time: 22 minutes

Total Time: 22 minutes

Wow the crowd with Red White & Blue Deviled Eggs, featuring a uniquely tangy roasted beet filling that sets these apart from the rest. Perfect for any patriotic celebration or family event.

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Ingredients

• 6 large eggs
• 2 tablespoons white vinegar, divided
• 1/4 teaspoon red gel food coloring
• 1/4 teaspoon blue gel food coloring
• 3 cups water, divided
• 2 tablespoons sweet pickle relish
• 1/4 cup mayonnaise
• 1/4 cup chopped beets
• 1 teaspoon garlic salt

Instructions

1. Fill a medium saucepan to within 1 1/2 inches to the rim. Bring to a boil over high heat. Using a heat resistant spoon, carefully drop the eggs one at a time into the boiling water.
2. Boil the eggs 12 minutes. Remove the eggs from the boiling water and place in a bowl filled with ice water. Allow to cool 5 minutes.
3. While the eggs are cooling, place 1 tablespoon vinegar, 1/4 teaspoon gel food coloring and 1 1/2 cups water in each of two jars; one for the red dye, and one for the blue dye. Set aside.
4. Place the eggs back in the saucepan, place the lid on top, and shake the eggs to crack the shells. Carefully peel the eggs under running water. Place two of the eggs in the red jar, two of the eggs in the blue jar, and the other two in a plastic container and refrigerate for at least one hour.
5. Remove the eggs from the jars. Rinse and dry them thoroughly before handling. Carefully slice each egg in half. Remove the yolks and place in the bowl of a mini food processor. Keep the whites separated so the colors do not bleed.
6. Place the remaining ingredients in the bowl of the food processor and process until smooth. Place the filling in a piping back and pipe into the egg whites and serve.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 77Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 96mgSodium 229mgCarbohydrates 2gFiber 0gSugar 1gProtein 3g

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Meet your new favorite sensory-rich snack. These pistachio dipped apricot clusters are the ultimate flavor trio. They are sweet and salty bites of apricot and pistachio goodness. You only need five simple ingredients. Prep takes less than ten minutes. They are naturally vegan and gluten-free. Pack them for a healthy energy boost during the day.

Serve them as a one-bite healthy dessert. Give them as a DIY edible gift.  Or, bring along your next road trip.  Every bite delivers a satisfying crunch. You won’t believe how easy they are to make.

What Are Apricots?

Apricots are small, golden-orange fruits that originated in Central Asia.  They have been cherished for centuries. With their velvety skin and juicy, sweet-tart flesh, apricots bring both color and flavor to the table. They’re delicious and fresh during summer.  But dried apricots are a pantry staple year-round.  They have a delicious chewy texture and concentrated sweet tart apricot flavor.

What Are Pistachios?

Pistachios are vibrant green nuts with a mild, nutty flavor and satisfying crunch. Native to the Middle East, pistachios are crunchy gems that play a starring role in both savory and sweet recipes. They’re loved for their versatility.  They’re great sprinkled on salads, blended into pesto, or simply enjoyed by the handful.  They always add a delightful twist to any recipe.

Why these Apricots are a Healthy Chocolate Snack Idea

First, the apricots pack a nutritional punch.  They bring plenty of fiber, vitamins A and C, and antioxidants to these chewy fruit and nut clusters. These nutrients help support eye health, boost immunity, and keep skin glowing. The fiber content also aids digestion.

Next, there’s pistachios which are a powerhouse of nutrition.  They bring protein, healthy fats, and minerals like potassium and magnesium to these apricot clusters. They promote heart health, help manage blood sugar levels, and provide lasting energy. Finally, their unique antioxidant content supports overall wellness, making them a smart snack for any occasion.

And then there’s chocolate.  Dark chocolate isn’t just delicious.  It’s good for you, too!  Rich in flavonoids and antioxidants, chocolate can help lower blood pressure.  It can also improve heart health and boost your mood.  This chocolate is flavored with chai spices like cinnamon, cardamom, and ginger.  This makes your snack not only tasty but uplifting.

Creative Recipes to Impress Your Guests

For a show-stopping dessert platter, serve crunchy pistachio chai chocolate apricots alongside other gourmet snacks.  They’re perfect on a holiday dessert tray with candied ginger or cocoa-dusted almonds. Try skewering them other dried fruits for easy party bites.  Dip the apricots in a combination of pistachios and kadaifi (or kataifi) turning them into a Dubai chocolate inspired treat.

Exploring Different Varieties of Pistachio Chai Chocolate Apricots

Feel free to experiment with different chocolate types—milk, dark, or even ruby chocolate.  Yes, ruby chocolate!  It’s made from ruby cocoa beans from Ecuador, Brazil, and the Ivory Coast.  Swap chai spices for cinnamon or ginger if you prefer.  Try other nuts like almonds, hazelnuts, cashews or even macadamia nuts. You can even fill the apricots with pistachio cream before dipping in chocolate for a Dubai style chocolate twist.

Other Dried Fruit to Use in This Recipe

Not a fan of apricots? You can use dried figs or dates.  Another favorite of mine is dried mango.  It would bring the sweet tart flavor profile to this easy fried fruit confection.  There’s also dried pineapple to keep the tropical theme.  You can also try candied orange or lemon slices for a more traditional fruit flavor.  Each fruit brings its own unique flavor and texture, from chewy dates to tangy cherries, giving you endless possibilities for custom snack creations.

Ingredients to Make These Apricot Pistachio Chocolate Treats

All the ingredients are pantry ingredients:

3 ounces dipping chocolate

1 1/2 teaspoons chai spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cardamom)

1/8 teaspoon olive oil

8 ounces dried apricots

1/3 cup chopped salted roasted pistachios

Let’s Make these Crunchy Pistachio Chai Chocolate Apricots

Coarsely chop the pistachios and set them in a shallow dish.  Arrange the apricots on a parchment lined baking sheet.

Melt the chocolate by putting it in a microwave safe container.  Microwave on high for 30 seconds.  Stir the chocolate and it’s still not melted, continue to microwave at 30 second intervals until it’s completely melted.  Stir in the chai spice (or spices noted above) and the olive oil.

Carefully dip the end of an apricot into the chocolate.  Allow for any excess to drop off before dipping it into the chopped pistachios.  Place the apricot on the parchment and repeat with the remaining apricots, chocolate and pistachios.

 What do these salted pistachio chocolate and apricot bites taste like?

I don’t know why, but when I think of apricots it’s always cardamom and usually pistachios. I’m not sure why I associate those flavors with that region, but I do. And I’m glad I do because apricots with chocolate and pistachios are amazing! Throw in some chai spice in the chocolate and you’re in for a deliciously decadent viral pistachio chocolate treat! 

These bite sized nibbles pack powerful flavors and textures all in one little nibble. These easy dried fruit bites have the sweetness of the chai spiced chocolate and the sweetness of dried apricots.  Adding the crunchy and salty pistachios makes these apricots an irresistible sweet and salty treat.  They’re perfect as an afternoon snack, nibbles for a road trip, or even the star of a healthy dessert tray or dessert board.  You might want to make a double batch because these are too delicious to give them all away.

Yield: 8 servings

Pistachio Chai Chocolate Apricots

Cook Time: 10 minutes

Total Time: 10 minutes

Road trip food just got an upgrade with crunchy pistachio chai chocolate apricots. Perfect for long drives or afternoon pick-me-ups.

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5.0 Stars (1 Review)

Ingredients

• 3 ounces dipping chocolate
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon olive oil
• 8 ounces dried apricots
• 1/3 cup chopped pistachios

Instructions

1. Place the chocolate in a microwave safe container and heat on high for 30 seconds then stir. If the chocolate still hasn't melted completely, heat at 15 second intervals until completely melted. Once melted, add the spices ane olive oil and stir until blended.
2. Place the pistachios in a shallow dish for dipping and set aside.
3. Carefully dip half of the apricot in the chocolate, allowing the excess to drip off before dipping them into the pistachios. Place the apricots on a parchment lined baking sheet and allow to cool before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 106Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 27mgCarbohydrates 20gFiber 3gSugar 16gProtein 2g

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The post Crunchy Pistachio Chai Chocolate Apricots appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These Brie, Apple & Almond Phyllo Cups are so simple to make. If you have the premade cups they take literally NO TIME to make. Imagine your most critical family member or neighbor drops by unexpectedly and you whip up a batch of these to serve. I bet they would be surprised!! They have such elegant stage presence for such a quick and easy recipe.

What Are Almonds?   

Almonds are the edible seeds of the almond tree.  They are prized for their delicate flavor and satisfying crunch. They’re not only delicious but also loaded with nutrients.  Almonds are packed with vitamin E, healthy fats, protein, and fiber. Including almonds in your recipes adds both taste and a nutritional boost, making them a favorite in both sweet and savory dishes.

Almonds are incredibly versatile in the kitchen. Sliced, slivered, or chopped, they add texture to salads, baked goods, and appetizers. Toasting them brings out their rich flavor.  Toasted almonds make a perfect addition to cheese boards or granola.  They’re also a crunchy topping for your favorite dishes. Finally, their mild taste complements both sweet and savory ingredients.

What Is Brie?

Brie is a soft, creamy cheese from France with a buttery texture and a mild, earthy flavor. Its edible rind adds a slight tang, while the interior melts beautifully—perfect for baking or pairing with fruits and nuts. Brie’s gentle taste makes it a crowd-pleaser, and it pairs especially well with apples and almonds in appetizers like these phyllo cups.

Different Types of Brie

There are several types of brie cheese to choose from.  Each one offers its own unique flavor and texture. Traditional French brie, like Brie de Meaux or Brie de Melun, is known for its earthy aroma and rich, velvety interior. Both of these brie cheeses are stronger and have a more earthy flavor.  Double or triple cream brie varieties are extra creamy and decadent due to their butterfat content. 

American brie often has a milder taste and a slightly firmer texture. They’re also usually pasteurized.  There’s a goats milk cheese that has a tangier flavor.  I have a grey brie in my fridge which I believe is a milder version of brie noir or black brie.  This type of brie is aged and has a dark rind and stronger flavor.  Whether you prefer a classic, tangy French brie or a buttery, ultra-creamy version, there’s a brie cheese perfectly suited for your palate for this apple and almond recipe.

Picking the Best Apples

For this recipe, choose apples that are crisp and slightly tart.  Granny Smith, Honeycrisp, or Pink Lady are great varieties because they hold their shape when baked.  They offer a refreshing contrast to the creamy brie and buttery almonds. Make sure to pick apples that are firm and free from bruises for the best results.

Combining Brie, Apples, and Almonds

What makes this appetizer special is the way these ingredients play off each other. The creamy brie melts into the phyllo cup.  The apple adds a sweet, crisp bite. Finally the toasted almonds bring a nutty crunch that ties everything together.  This is one balanced and irresistible bite in every cup.

Ingredients Needed for this Appetizer Recipe

Pantry ingredients – almond slivers, honey

Refrigerator ingredients – phyllo dough, butter, brie, apples

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).  Place the butter in a microwave safe bowl and heat at 30 second intervals until it melts.  Place one sheet of phyllo dough on your work surface and brush with melted butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.  Cut the dough with a sharp knife until 12 equal pieces.

Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes.  Remove from the oven and let them cool.

While the phyllo cups are cooling, chop the apples and brie.  Place a few pieces of apple into each shell. Top with brie and sprinkle with almonds.  Place the shells back into the oven and bake at 350 for an additional 6-8 minutes until the phyllo is golden brown and the brie is melted.  Drizzle with honey before serving.

Variations to Try

Swap out apples for pears or figs for a different fruit flavor and texture.  Try adding a small spoonful of cranberry sauce for a festive twist during the holidays.  Swap out the nuts for pecans, walnuts, or even hazelnuts for a different texture and flavor.  Finally, try changing out the honey for balsamic glaze or a flavored balsamic vinegar.

Pairing Suggestions

These Brie, apple, and almond phyllo cups pair beautifully with sparkling wine, a crisp Chardonnay, or a light-bodied Pinot Noir. For non-alcoholic options, try sparkling apple cider or a citrusy herbal iced tea.

These cups are great for dessert, but they’re also perfect as an appetizer.  Try serving them alongside a charcuterie board to round out your appetizer spread.  The salty rich meats pair well with the light and crunchy flavor of these brie cups. 

Impress your guests with these elegant and delicious phyllo cups by serving these with a nice crisp green salad for a light lunch or dinner.  They’re also perfect as nibbles for a brunch served alongside some egg bites or muffins.  If you’re hosting a party, this is a scalable recipe that’s easy to prep ahead of time.

What do these Brie, Apple & Almond Phyllo Cups taste like?

The crispy phyllo, the sweet apples, and the creamy brie are amazing together. Then you top it with some crunchy almonds and it’s a flavor party in your mouth. Seriously. I don’t think I could make these fast enough. The hubs and I were just nibbling away on them as they came out of the oven.

Just look at how creamy, crunchy delicious these cups are! I love phyllo dough and I love brie, so this recipe was a no brainer for me. Especially since I found extra creamy brie at the grocery store. It’s not the typical President I get. It was something new and different. And, well, I had to try it!  Because it’s brie!  And my second favorite cheese.  Muenster is my hands down fave, if you were asking.

Brie, Apple & Almond Phyllo Cups

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Bite-sized Brie, apple, and almond phyllo cups are your new go-to for gatherings or a simple snack. Each cup offers a delicious balance of creamy, crisp, and nutty flavors.

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Ingredients

For the phyllo cups

Toggle ingredient group

• 6 sheets phyllo dough
• 1/4 cup melted butter

For the brie bites

Toggle ingredient group

• 6 ounces brie, diced
• 1/2 cup finely diced apple
• 2 to 3 tablespoons toasted almond slivers
• 2 to 3 tablespoons honey

Instructions

1. Preheat your oven to 350 degrees.
2. Place one sheet of phyllo dough on your work surface and brush with butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.
3. Cut the dough with a sharp knife until 12 equal pieces.
4. Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes. 
5. Remove from the oven and cool slightly before placing a few pieces of apple into each shell. Top with brie and sprinkle with almonds.
6. Place the shells back into the oven and bake at 350 for an additional 6-8 minutes or until the phyllo is golden brown and the brie is melted.
7. Drizzle with honey before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 37mgSodium 299mgCarbohydrates 19gFiber 1gSugar 8gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Brie, Apple & Almond Phyllo Cups are the Perfect Bite appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Impress your guests at your next gathering with the irresistible flavors of curried duck mini meat pies. These bite-sized treats pack a punch with their fragrant spices and savory duck filling.  They are sure to standout in any party spread. Whether you’re hosting a lively Superbowl bash, a casual tailgate, or a festive holiday get-together, these mini pies are guaranteed to disappear fast.  Make sure you bake plenty because their unique flavor and convenient size will have everyone coming back for seconds.

The Perfect Party Snack: Curried Duck Mini Meat Pies

Why settle for ordinary chips and dip when you can wow your friends with something truly special? The combination of aromatic curry and rich duck creates an unforgettable taste.  These curried duck mini meat pies elevate your party fare from basic to brilliant. Plus, their petite size makes them perfect for serving at any party.

Tips for Cooking with Ground Duck

Cooking with ground duck is a fantastic way to bring robust, savory flavors to your dishes. Start by sourcing fresh, high-quality ground duck from a trusted butcher or specialty store.  This makes a world of difference in flavor and texture.

When browning ground duck, use medium heat to gently render out the fat, which adds moisture and richness to the filling. Don’t be afraid to season generously with spices and aromatics.  Duck can hold its own against bold flavors like curry, garlic, and ginger. If you’re new to duck, try blending it with a little ground chicken or pork for a lighter touch without sacrificing depth.

Keeping Duck from Tasting Gamey

Worried about duck’s reputation for a gamey taste? There are simple ways to mellow out any strong flavors. First, marinate the ground duck with a splash of citrus juice or a bit of vinegar.  This helps to tenderize the meat and balance the flavor. Incorporating aromatic spices such as curry powder, coriander, and cumin not only brings warmth but also masks any overly intense notes.

Premade vs Homemade Pie Crust

When it comes to pie crust, you have two great options: premade or homemade. Premade crusts are a huge time-saver and deliver consistently flaky results.  They’re perfect if you’re making a big batch or want to streamline prep. Look for high-quality, all-butter crusts for the best flavor.

On the other hand, homemade pie crust lets you control the ingredients and texture.  You can add a pinch of curry powder or herbs directly to the dough to amp up the flavor. If you happen to have duck fat, you can use that instead of butter to make your crust. 

If you love baking from scratch, making your own crust can be a rewarding experience.  But don’t hesitate to use premade in a pinch.  Your guests will be too busy enjoying the pies to notice!

Ingredients You’ll Need

• 1/2 cup minced shallots
• 1/2 pound ground duck
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 – 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Step-by-Step Instructions for Making the Mini Pies

Prepare the filling: In a large skillet, heat the oil over medium heat. Add the shallots and sauté until translucent, about 3 minutes.

Brown the duck: Add the ground duck to the skillet, breaking it up with a spoon. Cook until browned and most of the fat has rendered, about 5–7 minutes. Remove the duck from the pan and add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.

Spice it up: Return the duck to the pan and sprinkle in the curry powder, garam masala,  salt, and pepper. Stir well to coat the duck evenly. Add the cream and simmer until the cream thickens. Cook for another 5-6 minutes until everything is well mixed and fragrant. Remove from heat and let cool slightly.

Prep the crust: Roll out the pie crust on a lightly floured surface. Use a round cutter or glass (about 3–4 inches in diameter) to cut out circles for your mini pies.

Fill and seal: Place a spoonful of the cooled duck filling in the center of each crust circle. Brush the edge with beaten egg.  Fold over to form a half-moon and press the edges to seal. Crimp with a fork for a decorative touch.

Egg wash: Place the pies on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish.

Bake: Bake in a preheated 350°F oven for 30–35 minutes, or until the pies are golden brown and crisp.

Cool and serve: Let the pies cool for a few minutes before serving to avoid burning your mouth on the hot filling.

Tips for Serving and Presentation

For a party-ready presentation, arrange the mini pies on a large platter.  These curried duck pies pair well with delicious shallot cranberry chutney  or sweet strawberry chutney. Offer a small bowl of tangy yogurt sauce to add a cool and sweet contrast to the warm, spicy filling.

These curried duck mini meat pies look as good as they taste.  I’m going to be honest with this whole duck experience, though.  I was scared to make this curried duck mini meat pies recipe.  The whole time I was cooking the duck, adding the herbs and spices, and assembling the filling I was thinking, “What if I go through this whole process and it tastes horrible?  What if I taste it before assembling the meat pies and just cannot stand the flavor of the duck like I have in the past?”  That did not happen.

The hubs insists that I didn’t have fresh duck in the past.  He was right!  You can order directly from my favorite store, Maple Leaf Farms.  It doesn’t get fresher than the farm shipping right to your door.  If you have a local butcher you love, then ask them for fresh duck.  I’ve since learned to love duck and have made crispy duck and bahn mi duck tacos.

Glam up Game Day

I glammed up my game day with some china plates and silver forks.  I’ve been picking up inexpensive forks and spoons.  They add a touch of elegance for tailgating.  You can easily pick these up at antique stores, flea markets, and consignment shops.  Same with the plates!  I think I picked this one up at a local consignment store for a dollar? 

Who says it all has to be paper plates and plastic utensils?  If you have a small group of people that you always go to the games with, change it up a few times.  Try bringing some real plates and silverware.  I put the dirty dishes in zip top bags.  When I get home I put them in the dishwasher.  Same with the silverware.  It’s not too difficult and saves some space in the landfills.

You can even make them the day before then reheat before heading out to the game.  You can even make a batch and freeze them for later, too!  Just place on a baking sheet covered with aluminum foil lightly coated with cooking spray.  Then place them in your freezer for a couple of hours.  Once frozen, you can store them in the freezer for a couple of months.  If they last that long, that is!

Yield: 14

Curried Duck Mini Meat Pies

Cook Time: 1 hour

Total Time: 1 hour

Tailgate gatherings just got better with curried duck mini meat pies. Spice up your party and make every game day unforgettable.

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Ingredients

• 1/2 cup minced shallots
• 1/2 pound [Maple Leaf Farms] ground duck(http://www.mapleleaffarms.com/consumer)
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 - 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots and cook until softened; about 3 to 5 minutes.
3. Crumble the duck into the pan and brown. Remove from heat and drain; reserving the juices.
4. Return the juices to the pan and cook until the moisture evaporates and the solids begin to brown. Add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.
5. Return the duck to the pan and add the curry powder and garam masala. Cook until the spices have absorbed the juices in the pan; about 5 minutes.
6. Add the half and half and simmer until heated through and begins to thicken. Remove from heat and allow to cool to room temperature.
7. Roll out the pie crust to 1/4-inch thickness and cut into 4 inch rounds. Brush the edge with egg and place 1 to 2 tablespoons of the duck mixture on half of the crust. Fold and crimp with the tines of a fork.
8. Place on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Bake at 350 for 30 to 35 minutes or until lightly browned. Cool 5 minutes before serving.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 983Total Fat 56gSaturated Fat 19gUnsaturated Fat 37gCholesterol 30mgSodium 880mgCarbohydrates 105gFiber 7gSugar 9gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I made some cute monster meatball sliders for this event.  They had fun pimento stuffed olives as the eyes.  Then I made some beef and pumpkin pasties.  Finally, when I was searching for some creepy recipes with eyes to make for this event and saw all kinds of recipes with eyes in them.  There were a lot of sweet pies using cherries and carved apples as eyes.

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This got me thinking about those monster sliders and a meat pie.  Why can’t I make a meat pie with eyes?  At first, I was going to make a full meat pie, but knew the hubs wouldn’t really go for it.  Then I thought about the pasties and turned them into these monster meat pies.

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What is a Meat Pie?

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A meat pie is pretty much what it sounds like.  It’s a savory pie filled with minced or chopped meat encased in a pastry crust. Sometimes there’s veggies and maybe some cheese.  I mean, a stromboli is basically a meat pie, right?  Meat pies come in various shapes and sizes, from handheld pasties to large family-style pies. They’re hearty, portable, and endlessly customizable thus making them a classic comfort food around the world.

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Early versions appeared in ancient Egypt and Greece.  Bakers used dough as a vessel to cook and preserve meats. The brilliantly frugal concept traveled across Europe as explorers wandered the globe.  They gained a lot popularity in medieval England, where pies became a staple at feasts and in everyday fare.

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Just like all good recipe ideas, different regions developed their own unique versions.  There’s Cornish pasties in England, tourtière in Canada, and empanadas in Spain and Latin America. The meat pie’s enduring popularity is a testament to its simple, satisfying nature and its ability to evolve with local flavors and traditions.

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Traditional Meat Pie Filling

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Classic meat pie fillings typically feature beef or lamb. This is combined with slow-cooked with vegetables like onions, carrots, and peas.  Sometimes there are potatoes and a flavorful gravy with the meat and veggies. Seasoning varies by region.  Worcestershire sauce is typical in British pies, allspice in Caribbean versions, and Latin empanadas are minced beef and might include hard boiled eggs. The filling should be rich and savory.  There should be enough sauce to keep the interior moist but not soggy.

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Ingredients for the Meat Filling

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I used leftovers for my filling. I wanted these meat pies to be fun and not complicated with a fancy filling.  So, mine are filled with some leftover roast beef and some Havarti cheese slices.  I considered adding some of the leftover mashed potatoes maybe mixed with some cheddar cheese.  But then I thought the mashed potatoes might dry out like they do when you reheat them.

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Some fun fillings you might have on hand is rotisserie chicken, leftover ham, or some leftover steak or meatballs.  If you have some roasted or sauteed veggies they could go in there, too.  If you have some salsa or leftover gravy would make a sauce to keep them moist on the inside.  Then there’s a plethora of cheeses you can sprinkle in there, too.

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Making the Simple Pastie Dough

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I used a simple pastie dough used for the beef pasties I mentioned above.  It’s made with simple ingredients and is easy to prepare.  I make mine in the food processor and it comes together in minutes.  Save the scraps.  You will need them for the eyes.

Ingredients – flour, butter, shortening, salt, water

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Make sure the butter and shortening are cold.  I keep butter in the fridge and now I keep some of those shortening sticks in there, too, so I can whip these up any time I want.  Cube the butter and vegetable shortening.  Toss them in the bowl of a food processor with the flour and the salt.  Pulse until the mixture resembles a coarse meal. 

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With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball.  Remove to a work surface and knead lightly to form a smooth ball.  At this point, you can roll and cut your rounds and refrigerate.  Or you can wrap it in plastic and roll it out later.

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Assembling the Monster Meat Pasties

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Preheat your oven to 375 F.  If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles.  It’s about 5 inches wide.  You can make yours smaller or larger.  It’s entirely up to you how big to make them.  If you make them small, I would adjust the size of the olive for the eyes.

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Cut a slice of Havarti into 4 strips.  Stack 2 and place them on one side of the dough.  Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.

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Brush the edges with a little water, fold the dough over to form a half-moon shape.  I didn’t crimp the edges to seal them.  Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed. 

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Once I filled all my pies, I set out to make the eyes.  I used pimento stuffed queen olives for the eyes on top of the pies.  If you’re making smaller pies, use smaller olives.  A whole olive is too large, so cut them in half.  Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie. 

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Press the olive half onto the top of the pie.  Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive.  Press the eyelid dough onto the top of the pie making sure they stick together.

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Ingredients to Use for Eyes on Top of the Pie

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Monster meat pies are all about having fun with your food and getting the kids involved. Like I said, I used queen pimento stuffed olives. But there’s also almond, blue cheese, feta, and jalapeno stuffed olives.  Or you can try some black olives.  If they’re large enough you can stuff them with a bit of cheese or bell pepper. 

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There are pearl onions or cherry tomatoes for a different color of eye.  You can try some mozzarella balls, but they might melt too much.  Then there’s the whites from a hard-boiled egg.  If you’re making some deviled eggs for your party, you can easily trim the round ends off to use for eyes.  Or you can totally skip the eye lid and just put an olive or two on top of the pie.

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Baking and Serving these meat pies

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Brush the tops of the pies with a beaten egg for a golden finish.  Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp.  Make sure to let the meat pies cool for a few minutes before serving. They’re best enjoyed warm, with a side of simple green salad or a tangy tomato relish.

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What do these monster meat pies taste like?

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Monster meat pies are a playful twist on a classic hand pie.  The pastry is easy to make. It is perfectly flaky, buttery, and delicious.  The roast beef and cheese in mine hit the spot!  The rich roast beef has all the flavor of the herbs and spices it simmered with.  It is elevated by the crispy, buttery pastry.  Then the Havarti is salty and creamy with an earthy flavor.  It’s an elevated beef and cheddar pie.

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Whether you’re baking for a Halloween party, a family dinner, or just treating yourself, these pies are sure to bring smiles to the table. Don’t be afraid to experiment with your fillings and decorations.  The best part about homemade pies is making them your own. You can double the dough recipe and store some in the freezer to make meat pies any time you want.  And use whatever filling you have on hand!

Yield: 8

Monster Meat Pies

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 25 minutes

Serve up some shivers at your next get-together with Monster Meat hand Pies. They bring lively conversation and spooky snacking to the table. Try making them for your Halloween party and see everyone’s reactions.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 cups shredded roast beef
• 8 slices havarti cheese
• 1 egg

Instructions

1. Cube the butter and vegetable shortening. Toss them in the bowl of a food processor with the flour and the salt. Pulse until the mixture resembles a coarse meal.
2. With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball. Remove to a work surface and knead lightly to form a smooth ball. At this point, you can roll and cut your rounds and refrigerate. Or you can wrap it in plastic and roll it out later.
3. Preheat your oven to 375 F. If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles. It’s about 5 inches wide. You can make yours smaller or larger. It’s entirely up to you how big to make them. If you make them small, I would adjust the size of the olive for the eyes.
4. Cut a slice of Havarti into 4 strips. Stack 2 and place them on one side of the dough. Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.
5. Brush the edges with a little water, fold the dough over to form a half-moon shape. I didn’t crimp the edges to seal them. Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed.
6. I used pimento stuffed queen olives for the eyes on top of the pies. If you’re making smaller pies, use smaller olives. A whole olive is too large, so cut them in half. Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie.
7. Press the olive half onto the top of the pie. Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive. Press the eyelid dough onto the top of the pie making sure they stick together.
8. Brush the tops of the pies with a beaten egg for a golden finish. Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp. Make sure to let the meat pies cool for a few minutes before serving

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 113mgSodium 1006mgCarbohydrates 25gFiber 1gSugar 0gProtein 21g

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HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

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This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

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Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Wednesday Halloween Treats Week Recipes 2025

Halloween Treats Week recipes to celebrate the spooky holiday.

Witches Brew Risotto

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Magic Wands – Chocolate Dipped Pretzel Rods

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Whether you’re planning a Harry Potter movie night, a Halloween party, or just a fun baking day with the kids, these edible wands are a hit. 

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Melted Witch Fudge

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Layers of colorful green, orange, and purple fudge topped with sprinkles and mini witch hats make this easy no-bake treat a spooky party favorite.

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Savory Moments: Chocolate Haystack Werewolf Paws

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Classic chocolate haystack cookies are turned into a fun Halloween treat with some slivered almonds to look like claws. Add some red gel icing for an extra spooky touch.

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Karen's Kitchen Stories

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These graveyard brownies are super fun to make and even more fun to serve. Share them for a kids' party, your book club, or even after dinner with friends. 

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Cookies and Scream Cupcakes

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Fluffy white cupcakes have crushed cookies folded into the batter and a whole cookie hidden at the bottom. They’re topped with creamy frosting, colorful Halloween sprinkles, and Peeps ghosts.

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Skull Lava Cakes #HalloweenTreatsWeek

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Why have regular round molten lava cakes when you can have skull lava cakes? Normally the inside is what counts but I think the outside does too in this scenario.

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Pumpkin Cheese Ball #HalloweenTreatsWeek

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Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

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Harry Potter Pumpkin Pasties

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Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

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The post Monster Meat Pies are a Spooky Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I could eat my weight in potatoes every day and be happy.  Maybe it’s my Irish roots.  It could be the fact that potatoes are delicious and full of fabulous nutrition.  Maybe it’s because they come in so many sizes, shapes, colors, flavors, and textures.  Whatever it is, I can honestly say I can eat potatoes at least once a day and never get tired of them.

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I want to show the world that potatoes are not just that vegetable sitting in the dark in the bottom of their pantry.  They’re more than just mashed potatoes, baked, fried, or chipped.  They are amazing and can hold up to the most elegant and delicious appetizers on the planet!  Who’s with me??

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Where do waffles come from?

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Waffles have a long and fascinating history. The earliest versions trace back to ancient Greece.  Initially, they were flat cakes were cooked between hot metal plates. They evolved into medieval wafers.  But with the addition of eggs and milk, they evolved into the waffles we’re used to.  In the Middle Ages, European craftsmen began using patterned irons to create the recognizable grid we see today.  During the Renaissance, spices and leavening agents were introduced.  This made waffles light and more flavorful.

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By the 18th century, waffles became a breakfast favorite in Belgium.  This inspired countless regional variations. European immigrants brought waffles to America where they quickly gained popularity.  Thomas Jefferson made them even more famous.  He bought one of the first long handled waffle irons.  But what really skyrocketed their popularity was the invention of the waffle iron in the late 1800s.  This made waffles for breakfast an integral part of American breakfast.

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What Is a Twice Baked Potato?

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 A twice baked potato is a classic comfort food side. First, you bake a potato until it’s tender. The scooped-out insides get mixed with tasty additions like cheese, sour cream, and chives.  The filling is spooned back into the potato skin. The potatoes are baked in the oven again.  Hence “twice baked” potatoes.  These potatoes are fluffy, flavorful, and irresistibly cheesy treats.  They are crispy on the outside and creamy on the inside.

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The twice baked potatoes came about in the mid-20th century.  It’s sort of a two-fold invention.  First, it’s a way to repurpose leftover baked potatoes.  And second, cuisine turned to a more decadent and rich featuring cheese, butter, and creams.  The combination of the two made for a classic side dish that is the center of any dinner table.

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Different Types of Potatoes

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While there are over 4 THOUSAND different varieties of potatoes across the globe, there are about 7 main types found in the grocery stores today.  First there’s the russet potato.  It’s a sturdy go to potato known for its starchy and fluffy texture.  This makes it perfect for baked potatoes and mashed potatoes. 

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Next come the colors.  There’s white potatoes which are great for roasting and mashing.  Next comes Yukon Gold or yellow potatoes that are buttery and perfect for mashing and roasting.  Red potatoes are great for roasting, too, but also perfect for Cajun potato salad.  Purple potatoes are similar to red and yellow, but they have fun purple flesh to add color to your basic potato recipes.

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 New potatoes or baby potatoes are potatoes harvested when they’re young making them more tender with a slightly sweet flavor.  I like to boil them with salt then toss with butter and fresh dill.  Fingerling potatoes look like fingers.  They’re run and perfect roasted or added to salads like a Niçoise.  Then there’s sweet potatoes.  It comes in orange, purple, and white.  They’re great mashed, baked whole, and delicious in soups and salads like this kale sweet potato salad, too.

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Are potatoes healthy to eat?

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Yes.  While they have gotten a bad rap by being a carb and typically fried like French fries and potato chips.  They actually are a great source of fiber.  Not to mention the vitamin C and potassium potatoes have all with zero fat.  Even though they’re carbs, their slow-burning carbs give you lasting energy for your busy day.  Now, where I go wrong are the toppings.  Sometimes I love me a loaded baked potato, but sometimes it’s just a little butter with salt and pepper.

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What other types of potato appetizers are there? 

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The first thing that comes to mind are potato skins.  They’re crispy outside stuffed with cheese, bacon, and onions just to name a few.  They’re great game day food.  Potato croquettes are fun and bite-sized mashed potatoes breaded and fried until golden brown.  This appetizer is a great way to use leftover mashed potatoes and make a different dish to serve your family.  Of course you can’t forget latkes.  Their crispy shredded goodness is the star of any dinner table. 

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Turning Nana’s Potato Pancake Recipe into these Waffle Bites

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This recipe is near and dear to my heart. Nana’s potato pancakes were a tradition in our house.  If we had mashed potatoes for dinner, I knew we would have potato pancakes for breakfast the next day.  They are crispy, tender, and full of love. I wanted to honor her classic recipe and make it even more extra special. 

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By altering the recipe just slightly and cooking them in a waffle maker, you get something extra special!  They have perfectly crispy edges and delightful little pockets of potato goodness.  And the waffle pattern is ready to hold all your favorite toppings!

Ingredients to make these Waffled Potato Pancake Bites

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Please use what you have on hand.  This recipe is meant to make a new recipe from your leftovers.

Pantry ingredients – flour, baking powder, onion powder, salt, paprika, white pepper

Refrigerator ingredients – leftover mashed potatoes, milk, eggs, cheddar cheese, cooked bacon, sour cream, mayonnaise, green onions, horseradish

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Instructions to make these Mashed Potato Bites

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Preheat your waffle iron so it’s ready when you are.  Then combine your mashed potatoes or leftover baked potatoes with cream, eggs, cheese, bacon, chives, flour, baking powder, onion powder, salt, paprika, and white pepper in a large mixing bowl and stir until thoroughly combined.  The batter should be between pancake batter and waffle batter.  It spreads but not too runny. 

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When the batter is ready and your waffle iron is hot, pour 2 to 3 tablespoons in the center of the waffle iron.  You don’t want to fill the well complete.  You just want a rough circle in the center.  Close the waffle iron and cook the waffles following your waffle iron instructions.  I cooked mine for between 5 to 6 minutes for a nice crispy outside. 

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It might take a round or two to figure out the perfect time for your waffle iron.  But that’s okay because you get to taste test the “failures.”  For crispier bites, place the waffles on a rack over a sheet pan.  If you like the softer kind, just put them on a plate.

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Make the sauce by combining the sour cream with the mayonnaise, bacon, green onions, and horseradish sauce.  Stir until combined and refrigerated until you’re ready to serve.

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Just look at that delicious goodness!!  You can see the flecks of onion and bacon.  Then there’s browned bits of cheddar in the potatoes.  You can see the bacon flecks in the cream and the chive and bacon topping. You can just imagine the flavor explosion that will hit your mouth.  These waffled potato pancake bites are like those potato chips; you can’t eat just one. 

Yield: 10

Waffled Twice Baked Potato Pancake Bites

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Say goodbye to boring potatoes and hello to these crispy, savory Waffled Twice Baked Potato Pancake Bites. Your taste buds will thank you.

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Ingredients

For the mashed potatoes:

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• 4 – 5 large Idaho potatoes
• 2 tablespoons butter
• 1/4 to 1/3 cup milk

For waffle batter:

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• 3/4 cup fat free half and half (or regular cream)
• 1/2 cup two large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon
• 1/3 cup thinly sliced chives
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon white pepper

For Sauce:

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• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons crumbled bacon
• 1 tablespoon thinly sliced green onions
• 1 tablespoon prepared horseradish

Instructions

For the potatoes:

1. Preheat oven to 400.
2. Place the potatoes on the rack of the oven and bake until tender, about 40 to 60 minutes. Remove from the oven and allow to cool to the touch.
3. Carefully remove the skin from each potato and roughly chop before placing them in a large mixing bowl.
4. Using a hand mixer, coarsely mash the potatoes and then beat until most of the lumps are gone and the butter is melted. Add the milk a little at a time until the potatoes a creamy, but not whipped. Allow to cool to room temperature, or overnight.

For the waffles:

1. Preheat your waffle maker.
2. Once the potatoes are cooled (if refrigerated please remove 30 minutes before making the batter), add the next 11 ingredients (half and half through pepper) and stir with a wooden spoon. The batter should be between a pancake batter and a waffle batter with lumps.
3. Spray the waffle iron with cooking spray (or brush with butter) before spooning 2 to 3 tablespoons of batter into the center of the well. Close the top and cook 5 to 6 minutes or until golden brown and does not pull apart when opened. Once cooked, remove to a wire rack to cool for crispier waffles or stack on a plate for more tender waffles.
4. Continue cooking the rest of the waffles; spraying with cooking spray before each batch. While the waffles are cooking, prepare the sauce.

For the sauce:

1. Combine the remaining ingredients in a small bowl reserving a small amount of bacon and chives for garnish. Refrigerate until serving.
2. Serve the waffles topped with the horseradish sauce and serve garnished with bacon and chives.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 205Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 67mgSodium 538mgCarbohydrates 11gFiber 0gSugar 2gProtein 7g

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Wonderful Waffle Recipes

• Banana Waffles from That Recipe
• Peaches and Cream Buttermilk Waffles from Creative Cynchronicity
• Waffled Twice Baked Potato Pancake Bites from A Kitchen Hoor’s Adventures
• Whole Wheat Waffles from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Waffled Twice Baked Potato Pancake Bites appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I was introduced to this deliciously versatile sauce when I travelled to Bosnia for work. Right after I got married. Congratulations! You have just gotten married and now you must leave your husband and travel across the pond for work. Fun times.

If you know me at all, I will never miss and opportunity to peruse a grocery store. Remember, I love all things kitchen and food related. One of our counterparts in Bosnia was kind enough to take me to a grocery store. And I gotta tell you, it was so much fun!

I saw things I’d never seen at the grocery before. Quail eggs next to chicken eggs for one. An interesting name vodka and an obsession with tubed sauces. I saw mayonnaise, tartar sauce, and even horseradish in a tube. I managed to schlep home a jar of ajvar sauce and some rakija. Both of which were worth the effort I took to pack them so they wouldn’t break.

What is Ajvar Sauce?

Ajvar is a vibrant, smoky sauce that is crafted from slow-roasted red peppers and creamy eggplants. They are blended with a touch of garlic and a whisper of vinegar. This sauce is a staple in many Balkan pantries. Its rich, velvety texture and farm fresh flavor make it an irresistible companion to breads, meats, and cheeses, or simply tossed with pasta for a meat free dinner.

History of Ajvar Sauce

The roots of ajvar reach deep into Balkan soil. The name “ajvar” is believed to derive from the Turkish word “havyar,” meaning caviar. This is a nod to its prized status on the dining table. Serbia, North Macedonia, and surrounding countries all lay claim to creating this sauce. While its precise origins are still unclear, it’s presence at fall family gatherings is universal across the region.

Historically, ajvar was made in large batches at the end of the pepper harvest. Families would gather to roast and peel mountains of red peppers and eggplants. The vegetables are simmered over open fires. The resulting fiery red sauce was ladled into jars. They offered a vibrant taste of late summer throughout the winter. Over time, ajvar evolved from a homemade staple to a commercial delicacy. However, its importance at the dinner table remains the same.

Ajvar vs Ayvar: Which is Correct?

Originally, I shared my pasta as Ayvar pasta, but that is incorrect. Ayvar is a common misspelling, likely influenced by phonetic pronunciation. In Balkan languages using the Latin alphabet, “ajvar” is standard—pronounced “eye-var,” with the “j” giving a “y” sound. The correct spelling is “ajvar” but no matter how to spell it all tastes fresh and delicious.

 Why Farm Fresh is Best for This Ajvar Recipe

With so few ingredients making this easy sauce, those ingredients need to be top quality. Which is why farm fresh produce is the best. Their sweetness and juiciness are impossible to replicate with supermarket produce. When you use vegetables harvested at their peak, the resulting sauce bursts with natural flavor, color, and aroma.

Farmers’ markets and home gardens are the best sources for ajvar’s foundation. Look for peppers with taut, glossy skins. Eggplants should feel heavy for their size and have no blemishes. The reward? An ajvar that truly captures the exuberant spirit of this classic and beloved sauce.

 Ingredients for Ajvar

The beauty of ajvar is its simplicity. A classic recipe requires only a handful of ingredients so make sure they’re the freshest ingredients possible.

Refrigerator ingredients – red bell peppers, eggplant

Pantry ingredients – garlic, balsamic vinegar, sugar, crushed red pepper flakes

Instructions to Make Ajvar Sauce

There are several different ways to make ajvar, but this one is an easy recipe. Preheat the oven to 400 F. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half, too.

Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char. Alternatively, you could grill the vegetables until the skins are blistered and charred.

I peeled the eggplant, but I did not peel the bell peppers. If you want to peel them, then place them in a zip top plastic bag and let them cool enough to handle. This helps loosen the skin to make it easy to peel. Place the vegetables in a blender with the garlic cloves and pulse until coarsely chopped. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste.

Some simmer the ajvar after pureeing it. This would deepen the flavor of the ajvar, but I don’t believe it’s necessary. This sauce has rich and deep flavors without the added step. But feel free to simmer your sauce. This will make it thicker so keep some vegetable broth on hand in case it gets too thick.

I stored mine in a plastic container in the refrigerator until I was ready to use it. Which was about a week after making it. If you want it to last longer, you can store it in an airtight jar in the refrigerator for up to 2 weeks. Or freeze it for a couple of months.

 Different Uses for This Easy Pepper and Eggplant Ajvar Sauce

Traditionally, ajvar is spread on rustic bread or served alongside grilled meats. However, its uses extend far beyond that. First, it’s great as an appetizer. Serve it alongside some hummus, olives, cheese, and flatbreads as part a mezze platter. It’s great on its own spread on top of crostini or a base for bruschetta.

It makes a great sandwich spread. Use it in place of mayonnaise or mustard on your favorite sandwich. Including burgers. Ajvar adds a kick of flavor to your favorite burger recipes. But it’s really great with these qofte sliders. It is great with grilled vegetables, too. Then there’s ajvar pasta. Toss it with some hot pasta for a quick and delicious meat free meal.

Some unique uses are a base for pizza instead of tomato sauce. Especially if it’s a Mediterranean breakfast pizza. Finally, try spooning it over some poached eggs instead of hollandaise for a twist on a benedict.

 What Does Easy Ajvar Sauce Taste Like?

This easy ajvar sauce is sweet and rich from the roasted red peppers. The eggplant makes it silky-smooth and gives this sauce a hearty flavor. Then there’s the subtle kick from garlic and vinegar. This ajvar recipe has a kick from the crushed red pepper flakes. Feel free to add more if you want it spicier. Or omit it if you don’t want your sauce spicy at all.

Each spoonful offers a balance of sweetness, acidity, and savory. This makes ajvar both comforting and scrumptious. It’s a sauce that invites creativity in finding all the different ways you can use this simple and easy yet totally versatile sauce. Once you’ve tasted homemade ajvar, you’ll understand why it’s cherished from Belgrade to Skopje and everywhere in between.

Yield: 8

Easy Ajvar Sauce

Cook Time: 25 minutes

Total Time: 25 minutes

Add some flavor to your meals without spending hours in the kitchen. Easy Ajvar Sauce is the perfect solution for quick and tasty meals on the busiest of nights.

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5.0 Stars (1 Review)

Ingredients

• 5 large red bell peppers (slightly larger than a tennis ball)
• 1 eggplant
• 4 cloves garlic
• 1/2 cup olive oil
• 1 tablespoons serrano balsamic vinegar
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 F.
2. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half.
3. Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char.
4. Place them in a zip top plastic bag and let them cool enough to handle. Peel the vegetables and place them in a blender with the garlic cloves and pulse until coarsely chopped.
5. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste. Serve the ajvar with pita chips or vegetables. Or toss with pasta. Or spread on grilled meats and vegetables.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 171Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 40mgCarbohydrates 12gFiber 3gSugar 6gProtein 1g

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The post Fresh and Easy Ajvar Sauce is Super Versatile appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love watermelons.  They are so refreshing and hydrating.  And they have the perfect amount of sweetness.  When I saw these baby watermelons at the local farm market, I couldn’t resist grabbing one.

But not just to nibble on.  You see, I had this container of feta that needed to be used up.  So, I married the two in this refreshing summer salad.  After hitting the market, we went to our favorite olive oil and vinegar shop.  Manassas Olive Oil has not only infused oils and vinegars, but they also support local farms and crafts producers.

The Power of a Farmers’ Market for In-Season Produce

There’s a certain magic in strolling through a bustling farmers’ market.  There are stalls overflowing with vibrant fruits and vegetables freshly harvested from nearby fields. Shopping local isn’t just a feel-good ritual.  It is also a gateway to the most flavorful and nutrient-rich produce available.

In-season ingredients, harvested at their peak, deliver a taste that simply cannot be rivaled.  Grocery store produce doesn’t even come close to the intense flavors of locally grown and harvested produce.  Sometimes you can find produce you can’t get in the stores.  Seven different colors of bell peppers, tomatoes in every shade, shape, and size.  When you build your recipes around what’s local and fresh, every bite has such intense flavor.  Supporting local producers also helps sustain small farms.  It fosters relationships built on trust and quality.  This is a win win for your palate and your family.

Local ingredients taste better because they’re allowed to fully ripen before harvesting.  Since it doesn’t have to travel as far, it doesn’t need to be picked before it’s ripe.  This means the fruits and vegetables reach your table full of intense aromas and flavors.  And in the most vibrant colors.

What is Balsamic Vinegar?

Balsamic vinegar originated from the Modena and Reggio Emilia regions. It’s made from freshly crushed grape juice (called must) that is aged in wooden barrels for several years.  This develops a complex flavor that’s sweet, tangy, and deeply aromatic. Traditional balsamic vinegar is aged to an almost syrupy consistency.  It is prized for its ability to elevate both savory and sweet dishes.  However, those aged balsamic vinegars are quite pricey. 

The balsamic vinegar you get in your grocery store probably consists of white wine vinegar and the grape must used in traditional balsamic vinegar.  They’re quite tasty and there’s a variety of ages to choose from.  For this recipe, however, I opted for something a little thicker.  I selected a balsamic glaze.  It has the syrupy thickness to coat the watermelon and feta.  And it has a slightly sweet and sour flavor to it.

Balsamic Vinegar vs Balsamic Glaze

While balsamic vinegar is naturally tangy-sweet and fluid, balsamic glaze is a thick, concentrated reduction.  You can make a balsamic glaze by simmering balsamic vinegar until it reaches a syrupy texture. Some add some sugar to the vinegar to achieve a sweeter glaze.  Balsamic glaze is perfect for drizzling over salads, grilled vegetables, or even desserts.  Just imagine a drizzle of balsamic glaze over your summer strawberry shortcake!

 .

How Do You Infuse Vinegar with Serrano Chile Flavor?

If you don’t have a Manassas Olive Oil store near you, then you can make an infused balsamic vinegar.  Simply select a good-quality dark balsamic vinegar, slice a fresh serrano pepper, and add it to the bottle or a clean jar. Allow the mixture to steep for at least one week in a cool, dark place. The longer you let it infuse, the spicier it will become. Strain out the chile when it’s hot enough for you. 

What is Feta Cheese?

Feta cheese is traditionally made from sheep’s milk (or a mixture with goat’s milk). It comes from Greece and has a creamy but tangy flavor profile.  It adds a distinctive saltiness and richness to everything from salads to baked dishes. Its pleasantly sharp bite pairs beautifully with sweet fruit and bold dressings.

 .

Ingredients to Make This Spicy Watermelon and Feta Salad

Refrigerator ingredients – watermelon, feta cheese, basil, mint

Pantry ingredients – serrano balsamic vinegar, balsamic glaze, red onion

Instructions to make this Watermelon Salad

Cut the watermelon in half.  Mine was about the size of a volleyball.  Slice one half of the melon into one-inch slices and cut the rind off.  Cut the watermelon into one-inch cubes and place them in a medium mixing bowl.  Place the bowl in the refrigerator.

Thinly slice the red onion and place the slices in a bowl of cold water.  Let them sit for at least 30 minutes.  This can help reduce the pungency of the onions, making them milder and crisper.  Drain the onions and add them to the watermelon. 

Stir in the balsamic glaze and the serrano balsamic vinegar.  Add the mint and basil and stir again.  Season with salt and pepper to taste.  Crumble the feta and stir it into the salad just before serving.

Adding a Twist with Infused Balsamic Vinegar

The star of this salad is the serrano-infused balsamic vinegar.  It brings a subtle, lingering heat that accentuates the sweetness of the watermelon and the creaminess of the feta.  With everyone obsessed with the hot honey, I wanted to take the sweet heat down a different path.  However, if you have hot honey feel free to use that instead. 

If you want to go down a different path that’s not spicy, try a Neapolitan herb infused vinegar.  It has rosemary, marjoram, thyme, garlic, and sage.  Or how about bourbon maple, black truffle or garlic.  They have a delicious Sicilian lemon white balsamic that would go well with this watermelon salad, too..

What does this spicy watermelon and feta salad taste like?

This salad is super easy to make.  The longest is waiting for the onions to soak, but if you like the spiciness of the red onion then feel free to skip that step.  Me and onions don’t get along very well so I waited.  You can easily substitute the red onion for a sweet onion like Vidalia or Maui if you’d like instead.

You can make this spicy watermelon and feta salad a day or two ahead of time and just add the feta when you’re ready to serve it.  I wouldn’t put the feta cheese in too early because it will lose some of its brininess.  It will absorb the dressing and taste like the balsamic instead of the creamy and salty cheese it is. 

The contrasting flavors of the sweet and juicy watermelon and the salty feta make this salad and instant hit at any party.  Then you add in the sweet and tart balsamic glaze and the spicy kick from the serrano balsamic and your mouth is just full of complex and delicious flavors.  Finally, the vibrant flavors of mint and basil round out this absolutely wonderful summer salad.  Your backyard parties will not be the same without it.

Yield: 4

Spicy Watermelon and Feta Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

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5.0 Stars (1 Review)

Ingredients

• 3 cups cubed seedless watermelon
• 1/3 cup thinly sliced red onion soaked in water
• 6 ounces crumbled feta cheese
• 1 tablespoons serrano balsamic vinegar
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh mint
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Instructions

1. Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.
2. Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. Drain the onions and add them to the watermelon.
3. Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste.
4. Crumble the feta and stir it into the salad just before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 181Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 472mgCarbohydrates 18gFiber 1gSugar 15gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Simply Easy Spicy Watermelon and Feta Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.