Deviled Pickled Eggs

Why not combine deviled eggs and pickled eggs? These are super fast and very flavorful! 


Deviled Pickled Eggs 

Use my recipes below to create yours – 

Pickled eggs – https://blaisethebaker.com/2015/08/21/pickled-eggs/

Deviled eggs – https://blaisethebaker.com/2016/01/06/famous-deviled-eggs/

Enjoy!

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Leftover Thanksgiving Meal Turnovers

Happy day after Thanksgiving! I hope each and every one of you had a GREAT Thanksgiving. Do you have a lot of Thanksgiving leftovers!? I was asked by “The Courier-Times” to develop a recipe for something unique using the leftovers of a Thanksgiving meal, and what I created may very well be BETTER than the original meal! (And I am not kidding…)

I made this several times, in testing the recipe, and all of my taste testers FLIPPED! I was asked by several people to make these, INSTEAD of the Thanksgiving meal! I highly recommend you pick up a copy of “The Courier-Times” TODAY, or check out their online e-edition, and let me know what you think! Email me – blaisethebaker@gmail.com

Thanksgiving Leftover Pockets Blaise Doubman

Leftover Thanksgiving Meal Turnovers

http://www.thecouriertimes.com/eedition/
(select the e-edition of 11/27/2015)

Enjoy – and happy leftover eating!

Blaise

Panzanella

I have always been a secret fan of panzanella, but never really make it. Why? I do not know… Maybe it is because this is best made with fresh farm stand ingredients – tomatoes, cucumbers, onions, etc. Or maybe it is just because this is a salad…and I do not make many salads – other than mayonnaise based ones – which I love. Anyways, moving on, if you do not know what panzanella is, Google it. Or click here – https://en.wikipedia.org/wiki/Panzanella

Panzanella can actually be made with anything – to an extent. Mine is made with some of the things I like – onions, croutons, tomatoes… And a light vinaigrette dressing. It is delicious!

You can use fresh bread, cut and drizzled with olive oil and toasted in the oven, or use croutons (like me). I like them fairly large, and use this brand – http://www.newyorkbrand.com/croutons?id=115

Panzanella Blaise The Baker Blaise Doubman

Panzanella

For the salad…
2 large tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, thinly sliced
2 cups black olives
5 cups “Texas-style croutons”

For the vinaigrette dressing…
1/2 cup olive oil
3 tablespoons white vinegar
2 teaspoons minced garlic
1 teaspoon spicy mustard
1 teaspoon salt
1 teaspoon black pepper

Start by preparing the vegetables. Dice the tomatoes, cucumber, and bell pepper to where they are all pretty close to the same size. After completing this and thinly slicing the onion, place all vegetables in a large bowl with the black olives and croutons.

Next, make the vinaigrette by whisking together the olive oil, white vinegar, minced garlic, spicy mustard, salt and pepper in a medium sized bowl.

Pour the finished vinaigrette over the vegetables and croutons, and toss to coat. Serve immediately or allow to sit for about 30 minutes for the flavors to blend together.

Enjoy!

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Double Batch Lasagna

I am telling you – this is the BEST lasagna recipe, and the only one you will ever need! Seriously – it is absolutely incredible! And you know what? The best part is it makes a DOUBLE BATCH! This means, one for now, and one for later! Yes, I am using a lot of exclamation points!!! See – here are more!!!

You COULD half this recipe, and only make one pan of lasagna, but why? Let us be honest – you will have the mess anyways, why not make TWO – one for now, and one for later!? Pop the other one in the refrigerator (for up to 3 days), or freezer (for up to 3 months) and throw the other one in the oven for one of the best lasagnas you have ever had! I promise…

Now, this lasagna is very “classic” in flavor. There is not any veal, and there is not any fire roasted tomatoes in this version. It is just a clean, classic and simple version that my family and friends LOVE! Anytime someone is sick, or happy, or pregnant, or divorcing, or ANYTHING in life – I always make and deliver this lasagna! (I took this to my friend Judy – who LOVED it and has requested it at least twice a month…) I typically serve this with garlic cheese bread and a salad. It is also good the next day – cold…or on bread…or toast…or battered and deep fried… Ha! Perfect anyway you slice it…

TRY IT! (You can thank me later…)

I got the inspiration from this recipe from my Aunt…Ree Drummond. You all may know her as “The Pioneer Woman”, but to me, she’s my “Aunt Ree Ree”.

Ok – so I stretched the truth a little. She’s not my Aunt…and I do not know her…but I tell people she is my Aunt just to get a reaction! Ha! Anyways, her recipe can be found here – http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/ – but honestly, I DO like mine better. I have changed it to fit what works for ME. MY taste, what I like, how I like to make it and mine makes a DOUBLE batch – DOUBLE the fun!

Before you start – it is easier to get everything together in bowls, sections, however you lay out ingredients before hand…and then start and follow the recipe. Chop the fresh parsley, the basil, beat the eggs, etc. It will be SO much easier. Also – use foil pans. Seriously – it will be so much easier for storage, refrigerating, freezing, etc. Keep in mind though that you really need to keep the foil trays on a baking sheet while in the oven, cutting, etc. – just for safety reasons, spillage, etc. Carry on…

Double Batch Lasagna Blaise the Baker

Double Batch Lasagna

2 pounds ground beef
2 pounds hot sausage
4 tablespoons minced garlic
4 cans crushed tomatoes (14.5 oz each)
4 cans tomato paste (6 oz each)
6 tablespoons fresh parsley, chopped
4 tablespoons fresh basil, chopped
2 teaspoons fine sea salt
2 teaspoons black pepper
7 cups cottage cheese
4 eggs, beaten
1 cup grated parmesan cheese
4 cups shredded mozzarella cheese
2 packages lasagna noodles (10 oz each)

Start by spraying 2 13×9-inch foil baking pans with non-stick cooking spray.

Fill a large pot with water, bring to a boil, and salt the water heavily with Kosher salt, or in a pinch, regular table salt.

Once the water is boiling, put in both packages of lasagna noodles, and coax them all down into the boiling water. Be careful not to break them – in a few minutes time, the noodles will all fit – as long as your pot is big enough – I promise.

Boil them just until firm to the tooth – about 10 minutes. Read the package instructions just to double check on the time for your particular brand.

Drain them, allow to cool slightly, and arrange the noodles individually side by side (over lapping is fine) on your strainer. This is the best way of “laying out the noodles”.

Next, in a large skillet brown the ground beef and hot sausage, over medium-high heat. About half way through the cooking process, add in the minced garlic, and continue cooking the meat until fully cooked and no longer pink. Drain a little of the fat, and then add the crushed tomatoes, tomato paste, 4 tablespoons of the fresh parsley, the fresh basil, salt and black pepper. Stir, carefully, to combine and allow to simmer on medium heat for about 30 minutes, stirring occasionally – and tasting occasionally.

In a large bowl, combine the cottage cheese, beaten eggs, grated parmesan cheese, and (why not?) a little more salt and black pepper.

Now – you are ready to layer! The fun part…

Start by arranging four noodles on the bottom of each pan. Layer like this…

About 4 noodles first – on the bottom. Then, a little of the cottage cheese mixture, then the shredded mozzarella cheese, then the meat mixture. Layer and layer in BOTH PANS like this, until you are out of ingredients, and END with the meat mixture on top. Sprinkle on more grated parmesan cheese all over the top of both.

IF BAKING – Place in preheated 350-degree oven for 30-40 minutes on a flat baking sheet. Bake for 30 minutes for a “softer” edge lasagna, 40 minutes for a more “crunchy” edge lasagna… I prefer the 40 minute option…

IF FREEZING – Snap on plastic lid that comes with foil container, and place in freezer for up to 3 months.

IF REFRIGERATING – Snap on plastic lid that comes with foil container, and place in refrigerator for up to 3 days.

Enjoy!

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Leftover 411

I titled this post “Leftover 411” because I have this saying – whenever I do not know something I will say “What’s the 411!?” Example – I hear someone talking about the new peanut butter, cream cheese toaster pastries – and I will say “Really? What’s the 411!?” Ha! I know – I am a nerd. Anyways…this post is all about some leftover ideas.

Let us say you have a couple of overly ripe bananas, or maybe a couple of potatoes leftover, or maybe some leftover spaghetti and sauce from the night before. What do you do with them!? Throw them away!? No!

Use these “leftover” recipes – and expand and go with what you’ve got. Experiment and HAVE FUN in the kitchen! You will never know what you will come up with…

Leftovers Blaise the Baker Blog Post

Quick Spaghetti Bread

1 – 2 cups leftover spaghetti and sauce
1 package frozen pizza dough, thawed
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Start by preheating the oven to 375 degrees F and spray a regular size loaf pan with non-stick cooking spray.

Knead the leftover spaghetti and sauce into the pizza dough. Trust me – this will work – just keep kneading and folding – eventually it will all come together.

Place the bread into the prepared loaf pan – make a loaf shape if it does not form one by itself. 

Brush the top of the loaf with the beaten egg white and sprinkle evenly on top the Parmesan cheese.

Place in preheated oven for 30 minutes exactly. Remove and allow to cool slightly before removing and slicing. This is AMAZING with melted butter on each slice.

Leftovers can be kept in an air-tight container for up to 2 days.

Enjoy!

Quick Banana Bread

3-4 bananas, peeled
1 box of yellow cake mix
2 eggs
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
(the cinnamon and nutmeg are optional – also optional would be 1/2 cup walnuts, 1/2 cup pecans or even 1/2 cup chocolate chips)

Start by preheating the oven to 350 degrees F and spray a regular size loaf pan with non-stick cooking spray.

In a large bowl, mash the bananas. (I use a potato masher to do this…)

Add the eggs, ground cinnamon and nutmeg. Beat until fully incorporated.

Add whatever else you desire – (see note above)

Pour the batter into the prepared pan, even out the top and place in preheated oven for 40 minutes exactly.

Remove from the oven, allow to cool slightly before removing from the pan.

Slice and serve slathered with butter.

Enjoy!

Roasted Loaded Sliced Potatoes

2 – 3 potatoes, unpeeled, cleaned and scrubbed
Olive Oil
Salt
Pepper
Desired toppings

Start by preheating the oven to 400 degrees F and line a baking sheet with aluminum foil.

Spray the aluminum foil with non-stick cooking spray.

Slice the potatoes into slices – about 1/2 inch thick – and place them on the aluminum foil.

Drizzle olive oil all over the potato slices, and sprinkle with salt and pepper.

Turn the potato slices over, and repeat with the other side. Olive oil, salt and pepper.

Place in preheated oven for 30 minutes (or until golden brown).

Remove and add shredded cheese (if using) and return to oven to melted cheese for another 2-3 minutes.

Remove from oven and add desired toppings. I like sour cream and chives. Feel free to add bacon, lettuce, tomatoes, jalapenos, olives, etc.

Enjoy!

What new and usual ways do YOU use leftovers!? Shoot me an email (blaisethebaker@gmail.com) and let me know!

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