Cooking with Tammy Kelly: Happy New Year Holiday Appetizers!!
Bring in the New Year with your “bubble” of friends and family with some delicious and mostly healthy Holiday appetizers. Your guests will scoop up these tasty starters to give you energy to make to the ball drop!!
Simple Stuffed Mushrooms
8 ounces whole white mushrooms, cleaned
2 tablespoons butter, divided
4 ounces cream cheese
½ cup mozzarella cheese, shredded
2 ½ tablespoons panko breadcrumbs, divided
1 ½ tablespoons Parmesan cheese, shredded, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
1 teaspoon parsley
Carefully cut off the stems of the mushrooms. Use a spoon to help remove most of the stem area you will have a larger area of the cap to stuff. Place caps onto a large greased baking sheet.
Discard any tough ends of the stems and finely remaining parts.
In a large skillet, heat 1 tablespoon of the butter over medium heat. Add chopped mushroom stems to skillet. Cook stems until tender and any moisture from the mushrooms and butter has disappeared. Set aside to cool.
When mushroom stems have cooled, stir in cream cheese, mozzarella cheese, 1 tablespoon Panko bread crumbs, 1 tablespoon Parmesan cheese, garlic powder, black pepper, onion powder and ground cayenne pepper.
Using a small spoon, generously fill each mushroom cap with cheese mixture.
For topping, in a small microwave safe bowl, melt the remaining 1 tablespoon butter. Stir in the remaining 1 ½ tablespoons of Panko breadcrumbs, ½ tablespoon Parmesan, and 1 teaspoon parsley. Evenly distribute mixture over the tops of the stuffed mushrooms.
Bake at 350 degrees for 20-25 minutes, until cheese has melted and topping starting to brown. Serves 4-6.
Sausage Pepper Wontons
24 Wonton wrappers
1 pound mild sausage
½ cup green pepper, diced small
½ cup red pepper, diced small
½ teaspoon cayenne pepper
½ teaspoon cumin
3 ounces cream cheese, softened
¾ cup sharp cheddar cheese, shredded
¾ cup mozzarella, shredded
2 large spring onion, chopped small, for garnish
Preheat the oven to 350 degrees. Place wontons wrappers into the muffin pan and set aside.
Spray a large skillet with cooking spray. Add the sausage, break up with a spoon, and cook for 3 minutes.
Bake the wonton wrappers in the oven for 5 minutes, and remove the pan from the oven.
Add the bell peppers, cayenne pepper, and cumin to the sausage. Cook for 2 minutes.
Add the cream cheese and cook for another 2 minutes, stirring to fully combine.
Spoon the filling evenly into all of the wonton cups. Top each cup with a little bit of shredded cheese.
Return to the oven and bake for 10 minutes. Remove the pan from the oven, and let rest for about 30 seconds.
Carefully transfer the wonton cups to a cooling rack.
Garnish with spring onions and serve hot!!
Serves 6, each serving of 4 contains; Calories 563, Carbohydrates 24 g, Protein 29 g, Fat 17 g, Cholesterol 18 mg, Sodium 126 mg, Fiber 24 g.
Chicken and Mushroom Pastries
1 tablespoon olive oil
1 cup shredded chicken
4 ounces mushrooms, chopped
2 tablespoons mayonnaise
¼ teaspoon salt
1/8 teaspoon black pepper
1 cup shredded mozzarella
1 garlic clove, minced
2 packages puff pastry shells
1 tablespoon fresh dill, chopped
1 whisked egg plus 1 tablespoon water for egg wash
Heat olive oil in a medium pan over medium-high heat and sauté the chopped mushrooms until they become tender.
In a bowl combine the cooked mushrooms, shredded chicken, mozzarella cheese, mayonnaise, garlic, dill, salt, and pepper.
Place the thawed puff pastry shells on a baking sheet lined with parchment paper and fill each shell with 1 heaping tablespoon of the chicken mixture. Then brush with egg wash and bake at 390 degrees for 30 minutes.
Serves 12, each serving of contains; Calories 229, Carbohydrates 15 g, Protein 5 g, Fat 17 g, Cholesterol 8 mg, Sodium 200 mg, Fiber 1 g.
Cranberry Cream Cheese Spread
8 ounces cream cheese
½ cup dried cranberries, chopped
½ cup dried apricots, chopped
2 tablespoons orange juice
1 teaspoon orange zest, grated
¼ teaspoon ground ginger
In a large bowl, whisk together the cream cheese, chopped cranberries, chopped apricots, orange juice, zest and ground ginger until well combined.
Refrigerate before serving. Serve with crackers, fruit or sliced baguettes.
Serves 12, each serving of contains; Calories 93, Carbohydrates 8 g, Protein 1 g, Fat 7 g, Cholesterol 21 mg, Sodium 61 mg, Fiber 1 g.
Cold Veggie Pizza Appetizer
2 packages crescent dough sheets
16 ounces cream cheese, room temperature
½ cup mayonnaise, or sour cream
1 ounce dry ranch dip mix
4 cups of assorted chopped vegetables, carrots, broccoli, and cauliflower.
Preheat oven to 375 degrees.
Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
Add the cream cheese, mayonnaise or sour cream, and ranch mix to a mixing bowl and stir until well combined.
Use a flat sided spatula to spread the mixture over the cooled crust.
Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
Cut into small squares for serving.
Yields 18 squares, each serving of contains; Calories 247, Carbohydrates 17 g, Protein 4 g, Fat 19 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g.
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