Happy New Years Eve!!
We are having some family over for a small get together. I'm just throwing together a few appetizers but after all of the holiday food we have been eating, I thought I would try some different choices. Let me know what you think! Have fun and be safe!
Garbage Bread
1 roll of pizza dough
2 tablespoons of extra virgin olive oil
2 cloves of garlic, minced
Shredded mozzarella cheese
Sliced pepperoni
Sliced Salami
Sliced Ham
Roll out pizza dough.
Mix together oil & garlic and brush over dough.
Add a layer of mozzarella cheese and a layer of pepperoni over dough.
Fold in ends of dough and then roll.
Heat oven to 350 and bake for 30 minutes.
Crab Poppers
1 cup Panko (Japanese bread crumbs)
1 cup corn
3 small mini red bell pepper
1/4 cup green onion stems, chopped
16-ounce jumbo lumped crabmeat, drained
3/4 cup mayo
1 farm fresh egg, beaten
1 teaspoon black pepper
1/2 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper
Spray mini muffin pan and sprinkle cups with Panko to coat.
Finely chop bell pepper and onion tops (setting aside 1 teaspoon for garnish).
Combine corn, bell pepper, remaining onions, crabmeat, 1/2 of mayo, egg, salt, and pepper.
Mix gently. Sprinkle with remaining Panko.
Divide mixture into cups of pan.
Combine lemon juice, cayenne pepper, and remaining mayo.
Mix well and brush tops of crab cakes with sauce.
Top with remaining teaspoon of onion.
Heat oven to 425 and bake 10 minutes.
Spicy Shrimp
Sauce
1/3 cup packed brown sugar
2 tablespoons water
2 tablespoons grated ginger root
3 cloves garlic, chopped
1 teaspoon chopped chipotle chile in adobo sauce (from 7oz can)
2 tablespoons adobo sauce (from can of chipotle chiles)
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1/4 teaspoon salt
Shrimp
1lb uncooked large shrimp (21-30 count), peeled and deveined
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
In a saucepan stir brown sugar and water.
Cook 2 minutes. Remove from heat.
Stir in remaining ingredients for the sauce. Save 2 tablespoons.
Place shrimp in a bowl with remaining sauce and stir to coat.
Let stand at room temperature to marinate 20 minutes.
Spray skillet and cook shrimp 4-5 minutes.
Transfer shrimp to bowl with reserved sauce.
Sprinkle with salt and the cilantro.
Stuffed Mushrooms
16 extra large white mushrooms, caps and stems separated
5 tablespoons olive oil, divided
1/2 tablespoon Marsala
3/4 lb ground sweet Italian sausage
3/4 cup scallions, minced white and green parts separated
2 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup Panko (Japanese dried bread flakes)
5-ounce Italian mascarpone cheese
1/3 cup grated Parmesan
2 teaspoons parsley
Cut all of the mushrooms finely.
Place in a bowl and mix with olive oil and Marsala.
Heat olive oil in a skillet over medium heat.
Add in ground sausage to brown, then add in chopped mushroom stems.
Mix in scallions, garlic, salt and pepper and cook a few minutes, stirring occasionally.
Add Panko crumbs and stir to combine.
Then add mascarpone and cook until it has melted.
Turn off heat to add Parmesan and parsley.
Fill each mushroom cap with stuffing and place on the baking dish.
Heat oven to 350 and bake for 40 minutes.
Enjoy ~ Eat4Self
