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 –

Deviled eggs –




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 –

Thanksgiving Leftover Pockets Blaise Doubman

Leftover Thanksgiving Meal Turnovers

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 27th 2015 edition. By: Blaise Doubman 

Savory Thanksgiving turnovers may be better than the main meal…
Blaise Doubman

I used to joke that my family Thanksgiving was like a zoo. Everyone talking loudly over one another, rooms full of people, children playing and knocking over lamps and anything else that wasn’t tied down, timers going off in the kitchen, people leaving in and out of the front and back doors, car horns honking, plates clattering, football games blaring in the background and just when you thought you had heard every possible sound there was to make…the smoke alarm would start going off in the background. Sounds like a zoo to me, doesn’t it you? But memories and times like these are what I remember most from my family Holiday get-togethers. (For the longest time I told anyone and everyone I knew that I needed reality show cameras to follow me around during family functions and Holidays. I’m still waiting for Ryan Seacrest to call me back.)

I wouldn’t trade these times and memories for anything in the world. I look back and fondly remember times like this as it seems the Holidays around here are changing. There’s not many “little kids” running around anymore, and everyone seems to have their respectable table manners down to a science. There’s less talk about babies and school playground problems, and more talks about politics and the job market. The nature of our family get-togethers may be maturing and changing, but one thing that has stayed the same is my love for the day after Thanksgiving.

I love the day after Thanksgiving – and not because of the sales. It’s because the “main meal” of Thanksgiving is over, most usually everyone has returned home and is plotting their sale attacks and plans for the weekend, and everything (in my house anyways) always seem quite and serene. I can relax after spending countless hours in the kitchen feeding countless hungry mouths of family and friends, and I get to enjoy the best part of the meal once everyone is gone…the leftovers! One rule when coming to one of my family food functions? Eat all you want – but don’t take the leftovers. Those are mine!

It sounds selfish, but hear me out on this. After the meal is prepared, and everyone is happy, satisfied and full, your treat (as the cook) is to eat the leftovers the next day, while everyone is away. Experimenting with leftovers is a favorite Holiday tradition of mine. And, honestly, I like the leftovers better than the main meal! The turkey is more moist and tender, the cornbread stuffing has allowed itself to gain maximum flavor and the green bean casserole is always better because the beans are soft and tender.

I’ve tried all kinds of things with the leftovers – and even with the leftover desserts! One popular way of enjoying Thanksgiving leftovers is to make a sandwich! Pile it high with turkey, dressing, cranberry sauce and even some of the green been casserole and enjoy! One year I made a similar sandwich and placed it in a buttered Panini maker. Delicious! It was grilled, buttery, crisp and perfect. One year I literally scrapped everything together in a bowl, added some turkey seasoning that was leftover from the turkey rub, placed it in a 9×13-inch baking pan and placed on top spoonfuls of homemade biscuit dough. When baked in the oven, the biscuits baked and the casserole underneath became bubbly and flavorful and it was so good! There’s so many combinations that I’ve experimented with, and thought about, for day after Thanksgiving food…I could probably write a book on the subject. My mind goes wild thinking of all the combinations I could try.

Even desserts can be remade into day after Thanksgiving treats! Cakes have been cut up and layered into a pretty dish with sweetened whipped cream between each layer, and topped with fresh fruit and the same goes for leftover pies! This year I’m going to see about making a leftover pumpkin pie milkshake! Sounds pretty delicious, don’t you think? We will wait and see what develops on that…

Leftover chocolate chip cookies are always saved, because I like crumbling them up and placing them in fresh chocolate chip cookie dough and baking them off in a “double baked cookie” way. I first read about this method in one of my favorite cookbooks by Elinor Klivans. Talk about a genius way of using up leftover cookies! It sounds a little off putting at first, but once you taste the finished product, you’ll taste how delicious!

Throughout all my years of Thanksgiving-leftover experimentation, I think the recipe I’m sharing here may very well be my very favorite recipe! I have a love for puff pastry and love homemade pizza made with the dough, in place of normal pizza dough, and love homemade apple, cherry and blueberry turnovers. My mind immediately thought “Thanksgiving savory” and filling the puff pastry turnovers with all of the deliciousness that’s left behind! I tried, I ate and I conquered. I loved them, and all of my recipe testers loved them. Some members of my family even said they would rather have these for Thanksgiving this year instead of the day after! Fill them with whatever combination you like, but the taste of turkey, gravy, cornbread stuffing, cranberry sauce, mashed potatoes and peas is just about the perfect combination. The sharp cheddar sprinkled on top really brings the flavors together, and the crunch of the puff pastry is mouthwatering.

Leftover Thanksgiving Meal Turnovers

The measurements for this recipe are really just to give you an idea of how much of each ingredient you really need to have on hand. This recipe is very flexible and can be made with what I used to stuff my turnovers with, or a variety of other things such as leftover corn, green bean casserole or even sweet potato casserole. Use your imagination and taste combinations before stuffing the turnovers. The shredded sharp cheddar cheese that’s sprinkled over the top can be left off, or even substituted with another type of cheese, or lightly sprinkled with course sea salt. Leftover turnovers can be stored in the refrigerator for two days, and warmed up in the oven at 200 degrees F for about 10 minutes.

Package of Puff Pastry sheets, thawed
2 cups turkey meat, sliced
2 cups cornbread stuffing
½ cup cranberry sauce
¼ cup green peas
¼ cup mashed potatoes with gravy

1 large egg mixed with tablespoon milk (egg wash)
½ cup shredded sharp cheddar cheese (topping)

Start by preheating the oven to 400 degrees F and prepare a baking sheet by lining it with parchment paper.

In a large bowl combine what you have left over and want to add. In this case, add the sliced turkey, cornbread stuffing, cranberry sauce, peas and mashed potatoes and gravy. You need to add more turkey and cornbread stuffing that the other ingredients because the final result you’re looking for, is a thicker mixture.

Cut both sheets of thawed puff pastry into four equal pieces, leaving you with eight total squares. Lay out each square on the prepared baking sheet, and place about two heaping tablespoons of the leftover Thanksgiving mixture in the center of each.

Fold each of them like you would a turnover. Take the top left corner, and pull it over and down to meet the bottom right corner. Press the remaining two corners together firmly, and be sure the turnover is pretty well sealed. If the sides let a little of the filling spill out, that is perfectly fine. You just really want the first fold to hold its shape.

Using a pastry brush, lightly brush the tops of each turnover before sprinkling on the shredded sharp cheddar cheese.

Place in preheated oven for 20 minutes until the turnovers are puffed and golden.

Remove from the oven and allow to cool slightly before enjoying.



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 –

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 –

Panzanella Blaise The Baker Blaise Doubman


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.



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 – – 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.



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.


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.


Roasted Loaded Sliced Potatoes

2 – 3 potatoes, unpeeled, cleaned and scrubbed
Olive Oil
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.


What new and usual ways do YOU use leftovers!? Shoot me an email ( and let me know!