{Healthier} Chicken and Waffle Sliders

I've always been like...crazy curious about fried chicken and waffles. Like...I like fried chicken...I like waffles...I'm intrigued.

But I feel like maybe I like it more in a making the waffle savory kinda way as opposed to putting syrup on both. But who knows. I haven't tried it yet.

In the meantime...I tried these:

SAVORY waffles with baked, crunchy chicken. And cheese. Of course there's cheese. These sliders were super tasty-the waffles were crisp, yet tender, and had a yummy cheesy-slightly garlic-y flavor, and then the chicken was perfectly cooked, and the cornflake breading gave them just a hint of subtle sweetness. And the cheese was cheese. And cheese is good.

These are good.

Chicken and Swiss Sandwich with Roasted Garlic Aioli for #SwissWeek

Here we are, the final recipe of #SwissWeek with Lorraine cheese!

(you should totally check out the crostini and healthified dip I've already shared)

It's a party, so we've gotta have a sandwich, amiright?

Sandwiches always make me think of my brother, Josh, (and countless other boys) demanding "Woman, make me a sammich!" Michael stopped doing this because...well...I would go to make him a sandwich. Apparently this took all the fun out of it.

But this was a time no one needed to tell me to make a "sammich". I just did it. And it is good! And a lot of that is attributed to that gorgeous melty Swiss you see up there (AKA the best Swiss I've ever tasted!) It's absolutely PERFECT for sandwiches. I've been using it for all of the sammies I've been making Michael for his lunch as of late. But this sandwich...is SO much more than those little things I throw together usually.

This is like...a serious sandwich.

I intended to make the hoagie myself, from scratch. But...well...I got busy. So I bought hoagie bread. But feel free to do whatever appeals to you! And then I made a fantastic roasted garlic aioli, which has just the right punch of garlic flavor. And I made one of my fave, easy, chicken recipes: it tastes like fried chicken but it's baked! Hooray! And then, obv. Lorraine Swiss and some lovely arugula to add some pretty green. Viola! Sandwich! I really enjoyed this sandwich, and I think Michael might have liked it even more. We were both happily munching away for awhile.

So do yourself a favor. Endear yourself to others and bring some of these sammies to your next party (or, if you're hosting, set them out). You're gonna get yourself a WHOLE BUNCH of new best friends.

And for more Swiss goodness, check out Lorraine Cheese's facebook page and pinterest!

Pesto Chicken Pizza-Guest Post at Sarcastic Cooking

Bloggy friends are precious. And when they are in need and ask you to guest post for them you say "OF COURSE!" especially when that friend just had her 1st baby AND you participated in her virtual baby shower.

Yepp...I'm talkin' about Stef from Sarcastic Cooking.

That hilarious, fun, witty, genius in the kitchen who has great taste in TV. And less than a month ago gave birth to her little man, Andy. And today I'm taking over Sarcastic Cooking with this pizza!

THIS. PIZZA. A total fave. It uses my new fave crust (the Neapolitan style), pesto, tomatoes, and chicken to create a little variety in my pizza liiiife. So crisp and delicious.

But hey...if you wanna hear more (and GET THE RECIPE) jump on over to Sarcastic Cooking!

Go on, get your tushes over there!

Chevre and Spinach Pizza with Truffle Honey-Goat Cheeses of France Review

Fancy fancy pizza up in here today y'all.

Neapolitan pizza crust (AKA my new favorite), spinach, organic white truffle acacia honey, and fresh Parmesan cheese...all of these things come together to highlight the star of this pizza:

Goat cheese. From France.

Goat Cheeses of France, the "original chèvre".

Oooh la la.

I was lucky enough to get a shipment of a few different goat cheeses to try, and oh my goodness! They were all SO creamy and wonderful and just, like, made me feel sophisticated! Turns out there is A LOT to learn about chèvre, which is where Goat Cheeses of France comes in. I HIGHLY suggest you check our their site and get yourself all acquainted with all the goodness there is out there!

Anyway. Back to this fancy shmancy pizza.

The interplay of all the elements creates such an interesting experience on your palate (yeah, listen to me, saying "palate"), it's somehow tangy and smoky and sweet all at once. Sorta unreal.

Now, this was not my favorite pizza. My super tasting-ness was a bit overwhelmed by it all (yesss being a super taster is a real thing and it is to blame for much of my pickiness)-but Michael really liked it and he was enough of a dear to finish off the 2 pizzas for me. 

Regardless of my insanity, if I had a restaurant, I would totally serve this pizza.

Because, I mean, really. Look at it. And I KNOW it's tasty. Trust me. Give it a try.

3 Cheese White Pizza with Truffle Oil-daRosario Review

Some things about me, just don't make sense. Like...I hate mushrooms. Always have. But...gosh darn it I am OBSESSED with all things truffle (although I don't think I could just straight up eat a whole truffle mushroom...) My first taste of the friggin' indescribable goodness of truffle was back when I was a cater waiter, I tried a truffle oil french fry. And I died. BECAUSE OMG. And since then my love has only grown. But, I had never had my own truffle oil to use. Because...well....it's pricey. The foodie heavens all aligned, though, and led to me meeting a delightful man while I was working one of my day jobs, and this man happens to work with daRosario. And when he heard about my blog, he offered me some of their truffle oil to try. And guys...let's dish.

Turns out, all other brands of truffle flavored anything are synthetic. daRosario Organics is the only company that makes 100% USDA Organic truffle and porcini oils, and guarantee all of their ingredients are real (which means real truffles, no artificial flavors, no "aroma" no "essence" and no "extracts".) Their products include (in addition to the truffle oils) white and black truffle mayonnaise, white truffle honey, and white and black truffle butters (all of which are organic and real). The flavor speaks for itself-seriously, it's the only brand I'll use from now on.

When I got my truffle oil, so many thoughts of ways I could play with it zoomed through my mind. But I could not stop thinking about some ricotta pizzas with truffle oil I've had-so I decided to make my own version! Using the Neapolitan style pizza crust I'd learned to make (but you could def. make this pizza using any pizza crust you prefer), and a combination of ricotta, mozzarella, and parmigiana romano cheeses...just...OH MY GAWD. I am IN LOVE with this pizza. I've made it twice already. Even Michael liked it! Seriously, just the perfect combination of flavors. You're gonna feel like a gourmet chef when you make this, and like a goddess (or god...I'm fairly certain some of you readers are dudes also) when you take your first bite. TRUFFLE PIZZA NIRVANA.

Mexican Pizza

This is another case of Michael seeing something on the computer while I'm commenting on a blogger friend's blog, and him going "I WANT THAT." And seriously though, he very rarely asks for anything specific, so when he does I have to honor his request! Especially since this recipe is so eaaaasy.

And...I could use some easy in my life right now. I'm like...just...so busy. I just got back a couple days ago from Ohio and now I'm here for a week (in which I'll be working, blogging, cooking, etc.) and then I go back to Ohio for Michael's cousin's wedding. Then when I get back I'm gonna have a bunch of stuff to catch up on and there is already work booked and a short film and....yeah. You get the idea.

Seriously: people who work full time and go to school and/or have children...I just don't know how you guys do it. Mad props because I am just apparently easily overwhelmed.

Thank goodness for easy dinners that please. It's seriously just tortillas and like taco ingredients layered and baked for a short amount of time. And apparently it's delicious. The boy is certainly a big fan. He especially liked it if it's had some time to cool-less messy I suppose?

If you're busy too, let's just calm ourselves down and make some Mexican Pizza, shall we?

Roasted Garlic, Chicken, and Herb White Pizza

I'm generally not an adventurous pizza eater (Ok fine, I'm not an adventurous eater, period.) But like...I'm that lame person where, in a group setting, people are like, "Ok we want pineapple and banana peppers on this pizza, and artichokes and capers on this one...Kayle what do you want?

"....just plain cheese please." I always choke out in the most timid voice.

(The exception to this rule is when I hear about ricotta and truffle oil pizzas, I'M ALL OVER THAT. But even when I eat margherita or grandma style pizzas, they're still the same basic ingredients as a plain, old, boring, not adventurous pizza.)

And when I'm making pizza at home, I'm no different. There's always a thin crust, tomato sauce (or at least tomatoes) mozzarella/Parmesan cheese, and some basil. That's it. But this pizza, YOU GUYS this pizza is something totally different and so amazing and so delicious.

Look at me, growing up.

Anyway, I really don't know what's not to like about this pizza.

I used my favorite, whole wheat, pizza crust (you can use whatever crust recipe-or storebought crust dough-you prefer). We have a white sauce that essentially just tastes like garlicky goodness (and that I cut some calories on by using fat free evaporated milk). Then theres the goodness of chicken, cheese, and red onions. But really, you can def. play around with toppings-as with any pizza. You can omit and add whatever your little heart desires. That's the fun!

One Pan Chicken Alfredo

Uuuuuuugh I hate doing dishes. HATE IT! I feel like I live under the constant weight of dishes, such is the life of a person who cooks and bakes a lot. What's ironic is I used to love doing dishes! As a kid it was like this treat that I adored-my mom didn't let me do them often (I didn't do a good enough job, I guess?) so it was so fun to me. Then when I would go over for dinner at my best friend's house, her dad would tell me I had to wash the dishes (something about me eating their food so needing to wash the dishes...ironically when Alex was at my house she'd say "I'm the guest! Guests don't wash dishes" and I'd look at her like...hmm...something here seems off). After a few times of that...it got old. Gone were the fun days of dishes. And now I do them daily. *sigh*

So...it's sort of nice when I make something that doesn't require a bunch of dishes, because that means less for me to wash later! Hooray!

Enter this one pan chicken alfredo. It's creamy, garlicky, and I healthified it a bit. Instead of heavy cream I used fat free evaporated milk, which I think doesn't compromise the flavor at all, so win! It's def. a nice, easy, tasty dinner. Without the regret you get when you've dirtied a ton of dishes. 

Honestly, it's not my most favorite. Partly because chicken alfredo isn't my most favorite. And it's not creamy enough for Michael. So, while we did like it, it probably won't make frequent appearances here in the apartment. But it'll ocassionally pop up. Like a friend that you kind of like and enjoy seeing occasionally, just not all the time, ya know?

Garlic Herb Ciabatta Grilled Cheese-Great Midwest Flavored Cheeses Review

Let's talk cheese. If you don't like cheese,or are dairy free/lactose intolerant...I'm so so sorry but this post is not for you. You see, I was contacted by the amazing people at Great Midwest cheeses to try their 12 varieties of flavored artisan Cheddars and Monterey jacks, review them for you, give you a chance to win them (scroll past the recipe for that), and to tell you all about this SUPER AMAZING recipe contest they've got going on!

So first, the cheese. Great Midwest is available at select retailers, club stores and cheese shops nationwide (find where to buy near you here). They're all natural, handcrafted in small batches and made in Wisconsin, using only pure, certified hormone free milk! The flavors range from sweet (ooh la la Blueberry Cobbler Cheddar) to savory (such as my personal favorite, Garlic & Dill Cheddar) to spicy (hoo! Most of all the Habanero Jack!)-and Michael and I tried them all. You know...for the sake of professionalism. The one big factor that struck both of us about all the cheeses-their smooth and silky texture, it is divine! Plus, they melt extremely well (part of why they make such phenomenal grilled cheeses!) All of the cheeses did an amazing job at representing their flavors-they were very true to them, but not overbearing. Plus-they're so versatile. Depending on which flavor, they can be used for snacks, on crackers, shredded over salads, added to casseroles, omelets, mac n cheese, even used in baking!

Now, this August and September, Great Midwest is hosting a recipe contest-inviting home chefs (or fellow food bloggers ;P) to submit their favorite grilled cheese recipe, using Great Midwest cheese(s), for a chance to win one of eight prizes including a vacation, Panini presses and cookbooks! You can enter through Facebook or their website, and you can check those out for more details on how the recipes will be judged as well as for any rules or restrictions. Essentially, though, key areas for the judging are: the use of Great Midwest cheeses, taste, and creativity/originality of the recipe (this is a big component so you're encouraged to go crazy and have some off the wall ideas!).  They're also offering bonus points to entrants that share their participation on Facebook, anyone that posts anything on the Great Midwest Facebook page – whether it be a photo of their sandwich, their recipe, them in the kitchen cooking, etc. – will get bonus points on their entry. It's SUPER cool and I strongly encourage everyone to give it a shot and enter!

Since we're talkin' original grilled cheese recipes...obviously I had to make my own! So I did! Using that amazing ciabatta bread with the shredded Morel & Leek Jack, I then layered in some slices of the Garlic & Dill Cheddar (hands down my favorite cheese in the bunch, but are you really surprised?). And what did we get?

BEST GRILLED CHEESE EVER (in my humble opinion).

This ciabatta makes the most gorgeous golden brown, perfectly buttery and crisp bread for the grilled cheese, and it's simply stunning to see how beautifully the cheddar in the middle melted down (and how it really mellowed out the flavor). It is cheesy and buttery and garlic-y and herb-y and just like heaven dancing on your tastebuds. I cannot get enough of it. I didn't even used to like grilled cheese that much and now? I'VE EATEN THIS GRILLED CHEESE EVERY DAY SINCE I FIRST MADE IT-until I ran out of bread! And I miss it! Because oh em geeee. Fantastic. Just...so good. There aren't enough words to express my happiness over one lil cheesy sandwich.

Thank you Great Midwest.

Thank you.

Easy Tacos

Still recovering from vacation (and the horrendousness of an overnight bus ride-NEVER AGAIN) sooo let's just make something easy for dinner tonight, mk?

I'm picky. And that can be annoying for everyone involved.

People get legitimately annoyed/mad with me because of it. Whenever I'm at the mercy of someone else's food, I dread the moment where I look at everything, and am forced to admit that "I don't like it." I get glares, I get sighs, it is the reason so many of my childhood friends' mothers despised me (I'm 90% sure they despised me). And I feel terrible. It's nothing personal, I say. It looks great! It's me. I'm weird. I know it. I'm sorry. I wish I wasn't like this. And I mean it. I do. Being picky is no fun. It is so not a choice I've made. I'll try virtually anything. I've gotten much better and have expanded my flavor horizons but...end of the day...

I'm still picky. I still am a "super taster" (long story short, my taste buds are extra sensitive so foods others think are bland I tend to love, but I have very little tolerance for bitter or spicy foods, etc.) And this unfortunate reality sometimes means those close to me miss out.

So, I've been making a real effort to make things for Michael that he likes and I don't, because it's not fair to subject him to my limited food choices.

One of the things Michael misses the most from home that his mom would make for him, is tacos. He was always lamenting how he could really go for a taco. So I called his mom and found out, oh hey, her recipe is ridiculously simple. I can do that. So I did! Season some ground turkey, cook it up, throw it on a tortilla and top it. Michael was happy. And I was happy because he was happy. Everyone wins :).

Mexican Style Quiche-Guest Post with Stephie of Eat Your Heart Out

Hey! Remember on the first when I did that post on Stephie's blog, Eat Your Heart Out? (Sum up: Stephie is the sweetest girl ever, super fun and cool, and she writes on of my favorite blogs! I especially love her back to basics series and OMG best post over about pie crust!) Well now my girly is returning the favor! Since I'm just coming back from vacation and getting life all normal-y again, she has me covered with a super amazing recipe for you all! Stephie is a genius with food, and I know she can make some kick butt savory dishes, so when she proposed this recipe for you all, I knew it would be a hit (give you all a little variety in your lives ;P). Anyway, I'll leave the rest to her...Stephie, take it away!:

Hello, darlings! I am so excited to be posting over here for Kayle today. I think Kayle is just such a sweetheart, don’t you? 

I know y’all see a lot of chocolate recipes around here, but I have a confession to make: I don’t like chocolate. At all. 

I know. I must be crazy. Sometimes I look at all of Kayle’s lovely-looking chocolate desserts and think the same thing. But, alas, chocolate has just never been on my list of favorite foods. 

Since I clearly can’t compete with Kayle’s dessert-making prowess, I thought I would change things up today with a fun quiche recipe. I personally love a good quiche. I get to combine two of my favorite things – pie crust and cheese – into one dish. And really, who doesn’t feel a little bit fancy when eating quiche? There is just something about it that says “fancy tea room” to me – and you don’t even have to tell your fancy-pants friends how easy it was to make.

For this quiche, I went with some fun Mexican flavors with some chorizo (or, for a vegetarian-friendly version, you could use your favorite soyrizo – I personally like the Trader Joe’s brand), onion, red pepper, and a blend of Mexican cheeses. The chorizo pairs well with the eggs in the quiche base and gives the whole thing a nice hint of spice without being too overpowering. This fun twist on a traditional quiche would be a great addition to a brunch, or perfect for a light lunch with friends. And make sure to save the leftovers for the next day…it’s just as good straight from the fridge while you’re still wearing your pajamas. Not that I’d know or anything.

For the skinny on how to make a perfect pie crust, check out my pie crust tutorial! And for a more traditional quiche, check out my Sweet Onion, Asparagus, and Goat Cheese Quiche.

Mozzarella and Pesto Grilled Cheese

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I've never made grilled cheese.

Well...if I have...I haven't made grilled cheese since I was like 11, anyway.

Anyway, I've never been a huge fan of it.

I know-I like bread, I like cheese, why don't I like grilled cheese??

Probably because I've only ever had it with wonder bread and those little packaged slices of American cheese. And uh...to me...that's not uber appetizing. But lately I've been dreaming of slices of good, homemade bread, grilled with brie (mmm so buttery), or...well...this sandwich. So one day I made myself some pesto. And English muffin bread. And then I bought some mozzarella. And made this. 

SO. GOOD.

I think I have officially hopped aboard the grilled cheese bandwagon, guys.

It's like me. It's like "Oh hey I'm an All American girl next door comforting thing, grilled cheese!" But then also "Oh I'm also kinda Italian and maybe a little fancier and a little bit of a surprise, not as predictable as you thought, huh?"....I'm actually not sure if that's the best description of me...it's definitely a good one for this sammy though. Comfort and sophisticated, all at the same time. Mmmm mmm good.

Creamy Garlic Shells

I'm gonna take you all back in time with me for a moment. Imagine you're a young Kayle (this story could apply to virtually any time of my life for as long as I can remember until I moved out-but we'll specifically talk about the time period prior to me being 16/17, when my parents got divorced). You're sitting at the round wooden kitchen table with your back facing the front window. Your little brother sits across from you. Your mom is to your left and your dad is to your right. Your dad made steak (that tastes strongly of teriyaki) and your mom made corn and butter noodles.

We're currently talking about those butter noodles. They come out of a packet with powder that becomes the sauce. They're garlicky and creamy and you're a big fan.

But then little Kayle grows up and you no longer really eat foods that come from packets.

So you haven't had butter noodles since that one time when you were visiting and your dad made it for you at his house. Oh wait...actually...you made that. He made the steak (or whatever) still though. But anyway that was awhile ago. Then you stumble upon a recipe on pinterest that claims to be similar, but homemade.

So obviously you make it. 

And it's so luscious, so creamy, so full of flavor. A perfect side dish...whether it's with steak and corn, or something else.

;)

Cheeseburger Sliders

Like I said on Wednesday, I love burgers.

We've had a long journey, burgers and I (with one constant: I like my burgers plain, just beef, cheese, and bun!):

• When I was very little, I would only eat McDonald's (dumb little Kayle!)
• As I got older, I ordered almost exclusively burgers anywhere we went, and I wasn't too picky on quality.
• In conservatory, I became much more picky about burgers, but would eat them...almost every day (thanks to a diner right across the street and my George Foreman grill...which I blame partly for my current inability to eat burgers I make...more on that later). My friend Nathan "famously" said: "You've heard of the Burger King? Kayle is the Burger Queen."
• Now, I rarely have a burger: only on a rare occasion where we go out and it's a place that looks like it has SPECTACULAR burgers (or if I know they have great burgers).

And, also like I said, I have always been fairly certain in my inability to make burgers myself (although Michael makes some delicious ones!) This recipe made me think, "...maybe I can do this?"

It's a pretty darn easy, pretty darn simple recipe. And with summer coming up, I had to share!

Michael was a big fan, he really liked these little sliders.

But...*sigh*

I couldn't eat them. I tried a bite and I just...well...didn't like it. For no particular reason. I still don't know what the problem is. Maybe it's all psychological. Apparently I just need to leave burgers to the professionals...or the boyfriends.

Do not let this dissuade you from giving these a try, they really did get rave reviews from Michael, and he's pretty smart. :)

Cheddar Crusted Chicken Fingers

Ok, I know sometimes I can be kind of ditsy but...

correct me if I'm wrong...

it is MARCH, correct??

Yes? Yes.

That's what I thought.

Someone please tell the weather. Because I am looking out the window at a bunch of snow. And it's not Ok.

(Well...I was when I was writing this. Snow doesn't generally last long in NYC. It's still cold, though!)

SPRING! WHERE YA AT?

Ah well, I'll just have to cook myself some food to comfort my snow woes.

And we all know...

I love chicken.

And it had been awhile since I'd tried a new baked chicken recipe! These are great because they have cheese, like, in their breading. Which adds the wonderful smoky goodness of cheese to these awesomely crisp, baked chicken fingers. For serious, who needs a deep fryer? Not me!

"The" Meatballs

YOU GUYS!

I recently made the best meatballs (I think) that I've ever had! Certainly the best I've ever made!

Now, I'm not gonna call these "the best" in the title because...everyone has different preferences. Michael's favorite are his mom's. Some people like pork. Some, like me, prefer all beef meatballs. 

So, like I was saying-to me-these meatballs are the best. Michael REALLY liked them too (he didn't even bring up his mom's, which is a good sign). They have just the right amount of flavor and tenderness, and can be used pretty much any way you prefer to use meatballs. I'm currently obsessed with the idea of using these to make a meatball sub.

Truth be told? 

I liked these so much I ate them plain, with just a little bit of sauce. Because they are that good.

Butter Cream Chicken

Yepp. That's right. Happy Monday everyone,

I have another chicken recipe for you!

I feel that it's been established, I'm a big fan of butter. It's delicious. When I was a kid, I would literally take a finger-full of butter (ok...margarine...but...close enough) and eat it. I would drown my mashed potatoes in it. I would cover my pancakes in it. Even though my self control and...let's say palate...have matured, I still love anything that tastes buttery. Enter this chicken. It's coated in nothing but delicious, buttery, Ritz crackers. Then, you pan fry it. Then, you make the most amazing buttery cream sauce. Which I had a ton of leftover, btw, but this sauce tastes delicious on lots of different kinds of chicken and other stuff (I put it on my butter baked chicken as well). Put together, the chicken and sauce create a moist (sorry I know everyone hates that word), buttery, extremely flavorful entree. So yummy.

Spinach & Brie Puff Pastries

So...I was planning to write up a post about the Walkers Shortbread Recipe Challenge today.

Buuut, I still need to get all the photos and stuff together, so stay tuned for that! 

In the mean time, for today I'm gonna share with you a vegetarian, savory, treat--since I'm doing the whole no meat on Fridays in Lent thing (*fingers crossed* last year was the first year I ever successfully did this).

So...yeah, like...can we talk about these pastries for a minute?

Puff pastry is just flaky, buttery, goodness. The spinach makes me feel healthy. And brie. 

Oh I love brie. I know it's like fancy French cheese, but...you guys...brie tastes like butter.

Like buttah.

What's not to like?!

The flavor is fairly similar to those mini spinach and goat cheese pies I made, but still unique. It's so incredibly buttery and warm and comforting. I couldn't stop eating them. And the recipe only makes 4. So a day after I made the first batch...I made a 2nd batch. Don't judge me.

Chicken Macaroni and Cheese

Sooooooo good.

This recipe is courtesy of a random clipping of a recipe I had in my old recipe box from my pre-food bloggy (AKA food obsession) phase. I have almost thrown this recipe out a million times but something always stopped me. THANK GOD! I love love love love this. It's a new favorite. I'm 99% sure you'll love it too.

The onions and garlic add a really delicious flavor to the rich and creamy cheese sauce, I adore penne and the addition of chicken makes this a nice easy casserole kind of meal! And don't get me started on the buttery, delicious, soft crumb topping! It's a perfect combination of flavors. Michael loved it. I love it. You'll love it. Your family...will....wait for it..

love it.

Mini Spinach and Goat Cheese Pies

Ok you guys, prepare for a much less active Kayle-presence.

On Wednesday morning I will be getting on a bus to Ohio, where I will stay for about a week. I'm going to be crazy busy visiting with people and doing stuff and enjoying the holidays! I'll still try to get on here every now and again, and I have a post or two scheduled for while I'm gone, but I just wanted to give you a heads up. I'll miss you and I hope you all enjoy your holidays too!

Now, on to the recipe!

Have you ever had Spanakopita? It's pretty amazing. The only thing Michael complains about with it(and I agree with) is that we wish there was more pie and less filling. That problem is totally solved with these mini pies!

No, this is not technically Spanakopita. It's goat cheese and spinach and such, not feta and what not.

And yes, if you prefer more filling and less pie-you can totally make these that way too.

This recipe is quite inexact as far as the crust options go, but stick through it. You can figure this out. And once you do you'll have these super amazing little pies that you can hold in your hand and that taste absolutely rich and flavorful and delicious. These would be a perfect thing to serve at a holiday party, methinks.