These deviled egg eyeballs look like they’ve been plucked from a mean green-eyed monster and are ready for your Halloween party.

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Jump to recipe

I don’t think there’s ever a wrong time for deviled eggs. With a name like that they especially need to be a thing for Halloween, so they are ready for the costume party dressed up as green monster eyeballs!

Also known as avocado, black olive, and hot sauce.

Sadly it’s been a few years since I attended/hosted a Halloween party (and this year is no exception), but that didn’t stop this household of two from enjoying all these to ourselves.

Take a peek at the other spooky treats for #HalloweenTreatsWeek below and then enter the giveaway from our sponsor Dixie Crystals at the end of this post.

Check out all of these great #HalloweenTreatsWeek recipes for today

• Haunted Mansion Bloody Wedding Cake from Big Bear’s Wife
• Frankenstein Cupcakes from Semi Homemade Recipes
• Poison Apple Mocktail from Jen Around the World
• Graveyard Dirt Cream Puffs from Pint Sized Baker
• Halloween Cookies & Cream Cheesecakes from Fresh April Flours
• Halloween Cupcakes from Devour Dinner
• Halloween Ghost Cake from Hezzi-D’s Books and Cooks
• Pumpkin Macarons from The Redhead Baker
• Monster Burgers from 4 Sons ‘R’ Us
• Poisoned Apple Hand Pies from Cookaholic Wife
• Halloween Nachos from Eat Move Make
• Homemade Butterbeer from House of Nash Eats
• Mini Halloween Oreo Cheesecakes from Cheese Curd In Paradise
• Baked Pumpkin Donuts from The Flour Handprint
• Vampire Cake from Baking Up Memories
• Caramel Apple Sandwich Cookies from Sweet ReciPEAs
• Caramel Apple Cupcakes from Karen’s Kitchen Stories
• Hocus Pocus Spell Book Cupcakes from It’s Shanaka
• Halloween Cake Pops from Sweet Beginnings
• Deviled Egg Eyeballs from The Spiffy Cookie
• Poisoned Apple Macarons from A Kitchen Hoor’s Adventures
• Pizza Skulls from Lemon Blossoms
• Bloody Dirty Shirley Float from An Affair from the Heart
• Hocus Pocus Billy’s Grave Pudding Cups from I am a Honey Bee
• Reese’s Pieces Cookies from Back To My Southern Roots
• Oogie Boogie Dark Chocolate Brownies from Savory Moments
• Halloween Ghost Kabobs from Our Good Life

Three years ago: Peanut Butter Cookie Cups

Seven years ago: Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

Eight years ago: 90 Second English Muffin

Nine years ago: Chocolate Peanut Butter 7-Layer Bars

Ten years ago: Halloween Oreo Cupcakes

DEVILED EGG EYEBALLS

Print

Yield: 2 dozen Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs, hard boiled and peeled
• 2 ripe avocados, pitted and peeled
• 1 lime, juiced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne, plus more for garnish
• Hot sauce
• 24 black olive slices

Directions

1. Remove yolks and place in a medium bowl. Add avocado and mash/blend with the egg yolks. Mix in lime juice, salt, pepper, and cayenne.
2. Scoop heaping spoonfuls into the 24 halved eggs. Drizzle a little hot sauce on top for veins and an olive slice for the eye. Sprinkle with a little cayenne if desired and arrange on a platter. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs and la cocina de leslie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. 

Everyone loves to display the toppings of a cobb salad in rows over a bed of lettuce, but what if we assembled it vertically into a chicken cobb salad tower?

Jump to recipe

Regardless of always trying to find tasty healthier meal options, I really need to eat salads more often. The dressings are often the hardest part, and by the hardest part I mean I just add all my ingredients to my salad dressing shaker and I’ve got a tasting homemade dressing. Especially with my plethora of flavored oil and vinegar on hand.

Of course I say that but then I am about to introduce you to a salad that is a bit extra because it is assembled into a tower instead of just acting like every other salad – typical.

Cobb salad. The visually appealing salad that has a bed of lettuce topped with all kinds of delicious toppings for your eyes to feast upon like bacon, hard boiled eggs, blue cheese, chicken, tomatoes, and maybe some avocado. It’s like an amped up BLT/BLAT. I’ve even seen a protein cobb salad if you need some extra power, which I may need to try next.

But instead of layering the toppings in rows on top, I decided to layer them up like a little leaning tower of salad. Except if you do it right it shouldn’t lean at all. Just layer the ingredients in order into a greased cup or mug, flip it over onto a plate, and viola! Top with a little garnish and more dressing and you’ve got a salad that looks like edible art.

Afraid of a structurally unsound leaning salad tower?

As long as you pack it into a greased cup, your salad should flip over beautifully. But I understand that while I enjoyed the magical reveal of flipping my cup filled with the assembled salad it in over onto a plate, it might cause anxiety for some.

Instead of a greased cup, you could use a greased tall 3.5-inch round biscuit cutter. Using that as a guide you would assemble the salad ingredients in the opposite direction starting with the greens right on your plate without the need to flip it.

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

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!

Three years ago: Mexican 7 Layer Hummus Dip

Four year ago: Banana Corn Fritters

Five years ago: Fig, Bacon, & Blue Cheese Pizza

Six years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Seven years ago: Nutty Edamame Dip

Eight years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Nine years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Ten years ago: Almond Berry Overnight Slow Cooker Oatmeal

CHICKEN COBB SALAD TOWER

Print

Yield: 2 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 3 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 small clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground black pepper

SALAD

• 1 cup cooked diced chicken breast

• 1 avocado, diced

• 1/2 cup crumbled blue cheese

• 1 cup cherry tomatoes, diced

• 2 hard-boiled eggs, peeled and roughly chopped

• 4 slices cooked bacon, crumbled

• 4 cups romaine lettuce coarsely chopped

• Fresh chives, for garnish

Directions

1. In a small bowl or jar, whisk together all of the dressing ingredients. In a large bowl, toss the romaine with 2 tablespoons dressing; set aside.
2. Lightly grease a wide cup or mug with cooking spray. Add each layer of the salad in order, starting with the chicken, making sure to press down each layer with a spoon so that every layer holds together.
3. Place a plate top-side-down over the top of the cup, then carefully flip it over. Tap the cup and remove. (Alternatively, assemble inside a tall 3.5-inch round biscuit cutter, layering in the opposite order, with no need to flip)
4. Serve garnished with chives and more dressing if desired.

Source: Salad inspired by Hadley’s Bar and Kitchen, dressing from Food Network.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love banh mi sandwiches? Imagine it stuffed inside a crispy potato skin instead! Now stop imagining and make this your reality.

Another day, another food holiday – National Potato Day! I’ve had the idea for these potato skins on my list of things to make for far too long, so when Valentina said she was hosting a potato event I knew exactly what to make. What’s not to love about banh mi marinaded tofu over smashed avocado, topped with pickled carrot/daikon, cucumber, and sriracha-mayo, all inside of a crispy potato shell?

These are also perfect for the upcoming season of football, aka snack and finger-food season. If you want to prep the potatoes and fillings ahead of time, I would do everything but the last part of cooking the potato skins a second time so that you can fill them fresh and crispy out of the oven. The rest will do just fine sitting in the fridge overnight.

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event!
Check out all of the delicious potato recipes we made for the occasion:

Banh Mi Potato Skins by The Spiffy Cookie
Baked Tornado Potatoes by For The Love of Food
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life
Chutneywale Aloo by Food Trails
Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife
Paleo Zuppa Toscana by Frugal & Fit
Potato and Spinach Curry by Savory Moments
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy
Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush

Three years ago: Green Goddess Burgers

Four years ago: Key Lime Pie Cinnamon Rolls

Five years ago: Lighter Chicken Bellagio

Six years ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Eight years ago: Goat Cheese Cheesecake with Basil Roasted Peaches

BANH MI POTATO SKINS

Serves 8

Ingredients:

POTATOES

8 large russet potatoes, scrubbed and dried

FILLING

2 avocados, mashed

2 tsp lime juice

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

TOFU

14 oz. extra firm tofu, drained of excess moisture and cubed

1/4 cup rice vinegar

1 Tbsp olive oil

2-inch knob of ginger, peeled and minced

2 cloves of garlic, minced

1 tsp sriracha

Salt and pepper, to taste

PICKLED CARROTS AND DAIKON

1/4 cup rice vinegar

2 Tbsp honey

2 cloves garlic, minced

1/2 tsp red pepper flakes

1 cup matchstick carrots

1 cup matchstick daikon (or radish)

ADDITIONAL TOPPINGS & ASSEMBLY

Thinly sliced cucumbers

Cilantro

Sriracha mayo

Sliced jalapenos

Directions:

1. Preheat oven to 425 degrees. Pierce potatoes several times with a knife or fork. Arrange on foil-lined baking sheets. Bake for 45 minutes or until tender. Cool.
2. Add your tofu and all marinade ingredients to a large bowl, toss to coat. Marinade at room temperature for 30 minutes, or up to overnight in the fridge.
3. In a medium bowl, whisk together the rice vinegar, honey, garlic, and red pepper flakes. Add carrots and daikon, tossing to coat. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
4. Once the potatoes are cool, slice each in half, scoop out the flesh leaving a 1/4-inch thick shell (reserve flesh for another day). Brush them inside and out with olive oil and sprinkle with salt and pepper and arrange back on the same baking sheets. Bake for 10 minutes or until crisp, turning once halfway. Remove from oven.
5. In a medium bowl, mash the avocado. Stir in the lime juice and garlic powder. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
6. To assemble, spread the avocado into each potato skin. Add tofu and top with pickled carrots and daikon, cucumber, cilantro, sriracha mayo, and jalapeno.

Source: Adapted from my Banh Mi Pork Sliders.

What if I told you I swapped out the tempura coating on sushi for crushed cheese doodles? Because that’s exactly what I did for this cheese doodle sushi!

I don’t like sushi, at least not the traditional type because I don’t like seafood in general. So why am I posting a recipe for sushi? Because this version has no seafood. After discovering tofu and even chicken sushi at a local establishment I have been converted. Scoff if you must, call it not real sushi, but it looks like sushi and I like it so there.

To push you over the edge even further, I skipped the tempura coating and opted for crushed cheese balls instead. It’s National Cheese Doodle Day after all! After sharing a recipe for Cheetos Cookies last year I couldn’t just share any old cheese puff encrusted recipe. I even wrangled up a few friends to share their own recipes which you can find just before this recipe!

I would be lying if I didn’t say I took a trip down memory lane and ate a bunch of the leftover cheese balls that I used in the recipe, letting the cheese dust slowly accumulate on my fingers, waiting until the last one before licking my fingers clean. Sorry if that grossed some of you out, but I know the rest of you totally get it! And this is also the reason I cannot have Cheetos in my house on a normal occasion.

But back to this recipe… I was actually slightly disappointed that the cheese flavor wasn’t more prominent but the color certainly was vibrant! Not to say that the crushed cheese balls didn’t add some tasty flavor, it just wasn’t the main component which might be for the best, allowing the other flavors to play a role as well!

This was my first time ever making sushi and I have to say it was much easier than I expected. We actually have a sushi board and serving set somewhere but haven’t found it yet since the move. But when I do I will be sure to make more! What are your favorite fillings and toppings? Would you give this version a shot? What about a breakfast sushi? Now scroll down for more cheesy recipes before grabbing this one!

Check out more creatively cheesy recipes:

• Beefy Cheeto Burrito from Palatable Pastime
• Cheese Doodle Chicken Tenders from Savory Moments
• Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
• Cheetoh Cheese Balls from A Day in the Life on the Farm
• Cheese Doodle Sushi from The Spiffy Cookie
• Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla

One year ago: Cheetos Cookies

Four years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Five years ago: Creamy Skillet Brussels and Corn

Six years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Seven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Eight years ago: Spicy Cheetos Crusted Chicken

CHEESE DOODLE SUSHI

Serves 2

Ingredients:

2 cups cheese doodle puffs (I used cheese balls)

2 sheets nori (dried seaweed)

2 cups prepared sushi rice (medium grain white rice)

4 oz. extra firm tofu (I used a marinated baked version), cut into thin slices

1/4 of a medium cucumber, cut into thin matchsticks

1/4 of a red bell pepper, cut into thin matchsticks

1 small carrot, peeled and cut into thin matchsticks

2 green onions, green part only

1/2 of an avocado, thinly sliced

Spicy mayo, for serving

Directions:

1. Place the cheese doodles in a large sealed bag and crush with a rolling pin (or in a food processor).
2. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori.
3. Peel back the top layer of wax paper and add half of the crushed cheese doodles. Add a new piece of wax paper to the top and gently press to stick to the rice. Flip the entire assembly over so the cheese layer is on the bottom. Peel off the top layer of wax paper.
4. Starting at the edge closest to you, add half of the fillings in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices and serve topped with spicy mayo.

Source: Inspired by the internet

Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal

MEXICAN 7 LAYER HUMMUS DIP

Serves 8-12

Ingredients:

HUMMUS LAYER

1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste

CREAM CHEESE LAYER

8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt

TOPPINGS

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro

Directions:

1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

What happens when you are on an avocado kick and decide to also make homemade hummus? You throw in an avocado. I actually used the avocado in place of the tahini paste I would normally use and then lime instead of lemon juice. Add a little seasoning, blend it up and you’ve got yourself a creamy hummus!

This was the inaugural recipe to be made in the shiny new Cuisinart 12-Cup Food Processor we received as a wedding gift. While I had one already, it was almost a decade old and ready for an upgrade. I almost forgot how sharp those blades can be until it sliced the end of my spatula. Clearly the blades of my old one were super dull.

Fun fact: evidently this date, August 15, is one I have yet to miss in all my almost 8 years of blogging. Being that I don’t post every day of the week anymore like I used to in my early years this is quite the coincidence. Take a trip down memory lane by checking out previous years’ posts below!

One year ago: BBQ Pulled Pork Eggs Benedict

Two years ago: Fruity Pebbles Marshmallow Crispy Treats

Three years ago: August 2015 Stitch Fix #10

Four years ago: Prosciutto, Pear, and Gorgonzola Bagel Bites

Five years ago: Nutella Ice Cream with Granola Topping

Six years ago: Peanut Butter Cup Mousse Parfaits

Seven years ago: Homemade Pesto

AVOCADO HUMMUS

Serves 6

Ingredients:

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1 avocado, peeled and pitted

1 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp fresh minced cilantro

2 cloves garlic, minced

1/4 tsp cumin

1/4 tsp onion powder

1/4 tsp salt, plus more to taste

Pinch cayenne pepper (optional)

Directions:

1. Add beans, avocado, lime juice, and oil to a food processor and blend until smooth. Add remaining ingredients and pulse until blended. Add more salt to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
2. Serve hummus with tortilla chips or fresh vegetables.

Source: Adapted from my Taco Hummus and Guacamole Seasoning.

We’ve been getting a lot of rain here in Columbus lately, which while great for the vegetable and herb garden is not very conducive to grilling. Thankfully despite forecasts of rain all weekend we got a break and I was able to grill all the things just in time for #CookoutWeek 2018! This is the third year I’ve participated and I’ve got 3 recipes lined up starting with these avocados.

Most of the time I focus all my attention on the main course (which makes sense it’s called the main course after all) and end up with simple sides dishes like steamed vegetables. But for some reason that all changes in the summer. I switch to simple marinaded meats and then the side dishes try to steal the stage. These stuffed avocados are a perfect example of that as I served them alongside a mojo marinated steak.

Being a star side dish doesn’t mean it requires a whole lot of effort however. The “stuffing” for these avocados is a simple salsa made with black beans, corn, tomatoes, red onion, cilantro, and some seasoning. If I wanted to step my game up a little I would have grilled corn on the cob first and used that in the salsa but I didn’t think of that until just now. Guess we know what I’ll be making again sometime soon!

For the avocados themselves, all I did was brush them with some melted Chef Shamy garlic butter with Parmesan cheese and basil before placing them cut-side-down on the grill until they got those beautiful grill marks. Then just fill with the salsa and serve next to your favorite grilled meat! I’m sure someone else shared a delicious grilled main course that would pair well with this so make sure you check out the rest of today’s recipes at the bottom of this post and also be sure to enter the giveaway!

As an aside about the butter, Chef Shamy butter contains no oils and can actually be used in keto recipes if you’re into that. But what I find particularly useful about these butters in their shelf life. While it was proven to last up to 9 months unopened at room temperature, I keep mine in the fridge to help preserve freshness and increase it’s shelf life (6 months after opening). Want to try some and “Make the World a Butter Place®”? Use discount code 10BUTTER10 to get 10% from now until July 4.

One year ago: Monthly Meal Plan: July

Three years ago: Ohio Trail Mixer Cocktail

Four years ago: Strawberry Almond Scottish Oatmeal

Five years ago: Homemade Mozzarella & Caprese Salad Skewers

Six years ago: Blueberry-Blackberry Muffins

GRILLED STUFFED AVOCADOS

Serves 4 as a side

Ingredients:

BLACK BEAN & CORN SALSA

1/2 cup canned corn kernels, drained

1/2 cup canned black beans, drained and rinsed

1/2 cup chopped cherry tomatoes

1/4 cup diced red onion

2 Tbsp minced cilantro

Juice from 1/2 lime

1/4 tsp ground cumin

Salt and pepper to taste

Crumbled cojita cheese

GRILLED AVOCADOS

2 ripe but firm avocados, halved and pitted

1 Tbsp Chef Shamy garlic butter with Parmesan cheese and basil, melted

Chili powder, salt, and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. For the salsa: In a medium bowl stir together the corn, beans, tomatoes, red onion, cilantro, lime juice, and cumin until well incorporated. Season with salt and pepper.
3. For the grilled avocado: Brush the cut sides of the avocados with melted garlic butter and place on the grill cut-side down. Cook until charred, about 2 minutes. Season with chili powder and salt and pepper.
4. To serve, fill the cavity of each avocado with the salsa, top with cotija cheese, and serve aside your main course.

Source: Adapted from Food Network.

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

The fusion of sushi and burgers is here! This soy sauce seasoned burger is even served sandwiched between a sticky rice bun.

May is such a great month. It’s my birth month, National BBQ month, and also National Burger month! It’s time to cook all the things on the grill and I’m beyond excited that they weather has finally given up on the icy winter mix it has been spewing all the way through April. But this summer it won’t just be grilling because we are the proud owners of a new smoker that Bob seasoned this weekend so expect to see some smoked recipes making an appearance soon. But for now we stick to the grill for Burger Month brought to you by our faithful leader, Kita at Girl Carnivore!

I give you the sushi burger! Complete with sticky rice bun and a perfectly seasoned burger with a soy-reduction sauce. I originally bought some seaweed crisps to use instead of regular salad greens for the assembly – awesome idea right!? But you’ll notice from my photos that when it came to assembly, in true spastic fashion I forgot until after I had eaten the last burger a couple days later. Fail. I will say, I considered remaking them just to get the right photo because they were good enough to eat multiple times in a week, but then life got in the way and I ran out of time. So just imagine these with crispy seaweed instead of spinach.

Make sure you scroll to the bottom of this post to enter the sweet grill giveaway! There’s one winner every week throughout #BurgerMonth and then one grand prize winner at the end of it all! So stay tuned and make sure you follow the #BurgerMonth hashtag on social media to catch all the other burgers. There is usually at least one posted every day all month long!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Grape Mojitos

Four years ago: Corn Fritter Shortcakes with Maple Whipped Cream

Five years ago: Brown Sugar Baked Fries

Six years ago: Pineapple Burgers

SUSHI BURGERS

Serves 4

Ingredients:

RICE BUNS

2 cups white sushi rice (DO NOT RINSE)

2 tsp salt

1 tsp rice wine vinegar

2 Tbsp black sesame seeds (I just used toasted)

Sesame oil

BURGERS

1 Tbsp soy sauce

1 Tbsp water

1/2 Tbsp brown sugar

1/2 Tbsp rice wine vinegar

1/8 tsp minced garlic

1/8 tsp sesame oil

1 Tbsp water mixed with 1 tsp cornstarch

1-1/4 lb. ground beef

2 scallions, diced

1/2 tsp salt

ASSEMBLY

Sriracha mayo

Favorite greens or crispy seaweed

Thinly sliced avocado

Directions:

1. Bring rice, salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir sesame seeds.
   Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4″ round and 1/2″ thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties. If making in advance, chill until ready to cook.
2. Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a plate.
3. In a small sauce pan over medium heat, add the soy sauce, water, brown sugar, vinegar, garlic, and oil. Bring it to a boil for 10-20 seconds. Add the water-cornstarch mixture and stir well until the sauce is thickened. Pour the sauce into a large bowl. Add the ground beef, scallions, and salt, and mix until evenly distributed. Form four patties.
4. Heat a greased grill (or grill pan or skillet) over medium-high heat. Grill burgers (or pan fry) about 4-5 minutes per side or until desired doneness. Remove to a plate. Assemble burgers with your favorite greens, sliced avocado, and a drizzle of sriracha mayo, all sandwiched between two rice buns.

Source: Buns adapted from Epicurious, Burgers adapted from My Korean Kitchen.

A huge thank you and shout out to the #BurgerMonth sponsors,  American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.

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This shop/post has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ItsAMatch #DietCoke #CollectiveBias

These zesty banh mi sliders are assembled with layers of ginger-marinaded pork, pickled carrots and daikon, avocado, cucumber, and sriracha mayo.

Since the New Year I’ve kind of overloaded you with dessert recipes, with only one being savory, and I figured it was due time to balance things out a bit. Sure this blog may be called The Spiffy Cookie, but I never intended it to be dessert-only. So let’s dive into the savory side, shall we?

The inspiration for today’s recipe actually came from discovering the new Diet Coke® flavors while doing my usual grocery shopping at Kroger and deciding to create a recipe pairing. I chose Diet Coke® Zesty Blood Orange, but there is also Feisty Cherry, Fresh Ginger Lime, and Twisted Mango. Heck they even come in sleek cans, in packs or singles so you can try one of each. For all your Diet Coke purists, don’t worry they have not changed the original despite the exterior facelift. But if you’re willing to take a break from the ordinary, which flavor would you choose?

What kind of food would you think pairs well with Diet Coke Zesty Blood Orange? This bold and yet refreshing flavor needs to shine! How about something exotic, and yet approachable? I’ve been on a banh mi kick lately and have made a taco version several times in recent months. So I took that same recipe and adapted it into sliders, perfect for dinner or hanging out with your friends – just make sure you buy enough Diet Coke Zesty Blood Orange to go around!

While this recipe has a lot of components, each part is easy to execute. The pork marinades in a ginger mixture while you quick pickle carrots and daikon (I actually couldn’t find daikon and used radishes instead) and mash up some avocado. After cooking the pork, all that’s left is assembly, topping it off with some cucumber slices, sriracha mayo, and maybe you’d even like a fresh slice of jalapeno on there. It is being paired with Diet Coke Zesty Blood Orange after all, may as well play up the zesty!

Can’t decide which flavor to try first? There’s a quiz for that! Because who can resist a quiz telling you what kind of Diet Coke you match with? I got Diet Coke Twisted Mango and now I want to make tacos with a mango salsa on top to go with it… which Diet Coke flavor is your match?

Two years ago: Blackberry Tart

Three years ago: Maple Walnut Blondies

Four years ago: Southwestern Oven-Fried Chicken Salad with Avocado Dressing

Five years ago: Bacon-Cheddar Cauliflower Chowder

BANH MI PORK SLIDERS

Makes 8 sliders

Ingredients:

PORK

4 boneless pork chops

1/4 cup rice vinegar

1 Tbsp olive oil, plus 1 tsp for cooking

2-inch knob of ginger, peeled and minced

2 cloves of garlic, minced

1 tsp sriracha

Salt and pepper, to taste

PICKLED CARROTS AND DAIKON

1/4 cup rice vinegar

2 Tbsp honey

2 cloves garlic, minced

1/2 tsp red pepper flakes

1 cup matchstick carrots

1 cup matchstick daikon (or radish)

AVOCADO

2 avocados, mashed

2 tsp lime juice

1/4 tsp garlic powder

ADDITIONAL TOPPINGS & ASSEMBLY

8 slider buns, toasted

Thinly sliced cucumbers

Cilantro

Sriracha mayo

Sliced jalapenos

Directions:

1. Add your pork and all marinade ingredients to a zip top bag. Close and massage marinade until mixed and evenly dispersed. Marinade at room temperature for 30 minutes, or up to overnight in the fridge.
2. In a medium bowl, whisk together the rice vinegar, honey, garlic, and red pepper flakes. Add carrots and daikon, tossing to coat. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
3. In a small bowl, mash the avocados, then stir in the lime juice and garlic powder. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
4. When the pork is done marinading heat your grill (or skillet) over medium high heat and coat with 1 teaspoon of olive oil. Cook pork on both sides until cooked through (about 4 minutes per side depending on thickness or until internal thermometer reads 135F). Remove to a plate, tent with foil and let rest for 10 minutes before slicing (pork will continue to cook and reach 140F).
5. To assemble, spread the mashed avocado onto the bottom half of ear slider bun. Add pork and top with pickled carrots and daikon, cucumber, cilantro, sriracha mayo, and jalapeno.

Source: Adapted from The Garlic Diaries.

Ever had fried plantains topped with guacamole and other deliciousness? Well I used them as a the buns for an epic burger!

THIS POST IS PART OF THE #BURGERMONTH CELEBRATION HAPPENING ALL MONTH LONG ON GIRLCARNIVORE.COM AND ACROSS THE INTERWEBS ALONG WITH 100 OTHER TALENTED FOODIES!! MAKE SURE YOU FOLLOW #BURGERMONTH TO CATCH THEM ALL!

Remember when my friend’s mom taught me how to make Colombian patacones? Well I finally got the nerve to try making them myself. While my first batch burned, likely due to the oil being too hot and not paying close attention, the second bath came out great! But instead of topping them the traditional way, I decided to use them as the buns to a burger.

The idea for this burger started by signing up for the annual Burger Month blogging event hosted by my BA friend Kita (Girl Carnivore / Pass the Sushi). At first I had a hard time coming up with something I deemed worthy of the occasion. Then I contemplated a sushi inspired burger complete with a rice bun but decided there was too much of that buzzing around the internet lately and wanted to do something more novel. Then at lunch one day, Juan was telling me how he made burgers with arepa buns and I immediately made the jump to patacon buns. And he immediately requested that he get one.

The end result was worthy of the first day of Burger Month. A crispy yet dense, slightly sweet, “bun” sandwiched around a juicy burger topped with melted mozzarella, fresh guacamole, and a pink sauce that reminds me of McDonald’s secret sauce – with booze in it. And yes, I saved one for Juan to get his Colombian stamp of approval!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

WHILE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WANT TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KILLER GRILL PRIZE PACKAGES! HEAD ON OVER TO BURGERMONTH.COM TO PUT YOUR NAME IN TO WIN!

PRIZES:

American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer

Anolon – 10″x 18″ Double Burner Griddle and Grill Pan

Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies

Char-Broil – Char-Broil Kettleman Grill

Curly’s BBQ – Curly’s BBQ Pork Pack

Cuttingboard.com – Olive Wood Carver Bo

Melissa’s Produce – Baby vegetable box

Primal Stone – XL Primal Stone

Spiceologist –  4 Rub Grilling Spice Set

Thermoworks –  Thermapen Mk4

Veal Made Easy – 5 lbs Veal and grilling gear

One year ago: Weekly Meal Plan: May 2-8

Two years ago: Cheetos Mac & Cheese

Three years ago: Caprese Salad Bagel Bites

Four years ago: Strawberry Margarita Cupcakes

PATACON BURGERS

Serves 4

Ingredients:

PINK SAUCE

1/2 cup mayonnaise (or plain Greek yogurt)

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste

GUACAMOLE

2 avocados, peeled and pit removed

1 small tomato, chopped

2 Tbsp chopped red onion

1 Tbsp chopped fresh cilantro

1 tsp lime juice

1/4 tsp salt

Ground black pepper, to taste

HOGAO

1 Tbsp olive oil

1/4 cup finely chopped scallions (greens and whites)

1/2 cup chopped tomatoes

1/8 tsp salt

1/8 tsp ground black pepper

BURGERS

1 lb. ground beef

1/4 cup hogao (see above)

1 tsp chopped fresh cilantro

1/2 tsp salt

1/8 tsp ground black pepper

Fresh sliced mozzarella

PATACONES

Vegetable oil

4 green plantains, peeled and cut in half crosswise

Directions:

1. First make the pink sauce and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
2. For the hogao, heat olive oil in a medium skillet over medium heat. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a large bowl and set aside.
3. Heat the same greased skillet (or a grill) over medium-high heat.
4. In the bowl containing the hogao, combine with the ground beef, cilantro, and salt and pepper. Form into 4 patties. Grill or pan fry about 4-5 minutes per side or until desired doneness. Top with mozzarella and remove to a plate.
5. Wipe the pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes. Remove from oil, and immediately flatten (I put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate.
6. Place 1 patacon on a plate, top with burger, guacamole, pink sauce, and another patacon. Repeat with other burgers and serve immediately.

Source: Adapted from Homemade Colombian Patacones.

Disclosure: I was provided with a complimentary non-stick double grill pan from ANALON. I was not compensated for this post. All thoughts and opinions remain my own.