Simple Cheesy Arepas The Gooey Kind Recipes

SIMPLE CHEESY AREPAS (THE GOOEY KIND)

Steps:

• If you're lazy like me, youll just sift the cornmeal and salt in a bowl together then gradually add the water. If you want a finer-ground texture and/or possess a dishwasher, you'll want to ground the cornmeal and sea salt in a food processor first to get it really fine.
• Either way, sift the two ingredients in a bowl together and gradually add the warm water until a stiff dough forms.
• Add the manchego cheese and knead for a few minutes, then roll the whole mixture into a giant ball. Add a little more water if you need to if it's falling apart/too crumbly but add more cornmeal if too watery.
• Lightly dust a surface (like a sil-pat) with some cornmeal, and place the giant ball on it. Roll out with your hands or a rolling pin to be about 1/4" thick.
• You can make the arepas any size, I got about 6 medium size ones out of this. I divided the dough into 6 pieces with a pizza cutter then placed the desired amount of mozzarella cheese into them.
• Carefully fold each arepa over, making sure the edges are totally closed. They're supposed to be pretty thin but make sure they're holding up that cheese in the middle. Don't crimp with a fork, it's likely to come apart, just use your hands.
• Heat a little olive or canola oil in a frying pan, and cook each arepa for 3-4 minutes on each side until browned.
• They're tasty by themselves but I love them with a good black bean soup and basic lettuce and tomato salad. Salsa and red almond dipping sauce make good dips too!

CHEESE-STUFFED AREPAS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
• Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
• Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

KIND OF KATIE'S BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees. Grease or line muffin cups with paper liners. Mix together bran and buttermilk and let stand for 10 minutes. Beat together oil, egg, sugar, vanilla and add to buttermilk/bran mixture. Sift together four, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Spoon batter into prepared muffin tins. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

OOEY GOOEY MAC AND CHEESE

Steps:

• Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
• Pour cheese sauce over cooked pasta; stir well to combine.