MANZANITA MARKET

Manzanita Grocery & Deli "The Little Apple"

Appetizing Recipes for this New Year’s Eve

By

Good morning everyone! 2015’s end is almost here, and what better way to see it out the door and welcome in 2016 than with party pleasing finger foods and easy to make dishes.

Here are a few favorites:

Blue Bacon Stuffed Mushrooms:

Blue Bacon Stuffed Mushrooms
Recipe Type: Appetiser
Author: Adapted from Maggie Lopez
Prep time:
Cook time:
Total time:
Serves: 6
Delicious bacon stuffed mushrooms!
Ingredients
  • 6 large Mushroom (Medium sizes also work)
  • 3 Bacon strips (Try Niman Ranch Uncured Maple Bacon or their Pepper Bacon!)
  • 1/2 Onion, diced
  • 1 Garlic clove, sliced
  • 1 Tablespoon Butter
  • 3 Ounces Cream Cheese
  • 1/3 cup Bread Crumbs
  • 3 Oz. Blue Cheese (Oregon Blue works great in this!)
Instructions
  1. Cook Bacon in skillet over medium heat until crisp, draining Bacon on paper towels. Save grease in pan.
  2. Remove stems from Mushrooms, setting caps aside, and dice Mushrooms.
  3. Add Butter to skillet with Bacon grease. Stir in Mushroom stems, Onion, and Garlic when Butter is melted. Stir frequently until Onions caramelize, about 15-20 minutes.
  4. Preheat oven to 350 degrees, spraying a small baking dish with cooking spray.
  5. Once Onion mix has reached rich brown color, place mixture into a blender along with Bacon, Cream Cheese, Blue Cheese, and Bread Crumbs.
  6. Blend on low until everything is roughly chopped and combined evenly.
  7. Stuff cheese mixture into Mushroom caps and place into baking dish from before.
  8. Bake in oven 10-15 minutes, until light brown & bubbly.
  9. Serve and enjoy!

 

Easy Bacon Cheese Puffs

Bacon Cheese Puffs
Recipe Type: Appetiser
Author: Adapted from Mike
Prep time:
Cook time:
Total time:
Serves: 20
Super easy to make, and the Bacon-Cheese mix can be made ahead of time and refrigerated until needed. These are also easily modified, try adding a little horseradish if you like some zing!
Ingredients
  • 1 Cup Mayo
  • 2 Tablespoons Mustard
  • 2 1/2 Cups shredded Cheddar Cheese (Can use other types)
  • 1 Pound Bacon, sliced
  • 1 Pound Sliced Pumpernickel party bread
Instructions
  1. Place Bacon in a skillet and cook over medium heat until brown. Drain on paper towels, crumble and set aside.
  2. Preheat oven to broil.
  3. In a bowl, combine the Bacon, Cheese, Mustard, and Mayo. Stir well.
  4. Using a cookie sheet, arrange Pumpernickel Bread and spoon mixture onto each slice of bread.
  5. Broil until bubbly, 3-5 minutes.
  6. Serve & enjoy!

 

Artichoke Bruschetta:

Artichoke Bruschetta
Recipe Type: Appetiser
Author: Adapted from Roxanne Blesh
Prep time:
Cook time:
Total time:
Serves: 8
You can add spinach and/or tomatoes to this, but it’s great when kept simple!
Ingredients
  • 1 (6.5 ounce) jar marinated Artichoke Hearts, chopped and drained.
  • 1/3 Cup Red Onion, Chopped Fine
  • 1/2 Cup grated Romano Cheese
  • 5 Tablespoons Mayo
  • 1 French Baguette or Sourdough Baguette cut to 1/3 inch thick slices
Instructions
  1. Preheat oven to broil setting.
  2. In a medium bowl, mix marinated artichoke hearts, romano cheese, red onion, and mayonnaise. Top baguette slices with equal amounts of the artichoke heart mixture and arrange slices on baking sheet.
  3. Broil in the preheated oven for 2 minutes, until toppings are bubbly and lightly browned.

 

Shrimpcargot:

Shrimpcargot
Recipe Type: Appetiser
Author: Adapted from Ambi
Prep time:
Cook time:
Total time:
Serves: 3
Shrimpcargot, no snails involved and easy to make. A true win-win.
Ingredients
  • 6 Mushrooms
  • 1/4 Cup Butter
  • 2 Garlic Cloves, minced
  • 6 Raw Shrimp, Peeled & Deveined
  • 2 Tablespoons Shredded Mozzarella Cheese
Instructions
  1. Preheat oven to 325 degrees.
  2. Remove stems from Mushrooms.
  3. Heat the Butter and Garlic in a skillet over medium heat until butter bubbles.
  4. Stir in Shrimp, cooking until they start to turn pink, about 3 minutes.
  5. Place one Shrimp into each Mushroom cap and place into baking dish.
  6. Spoon Garlic Butter into the Mushroom caps and sprinkle each with a bit of Cheese.
  7. Bake in oven until Mushrooms are tender and the cheese is bubbly, about 10-15 minutes.

 

Homemade Jalapeno Poppers:

Jalapeno Poppers
Recipe Type: Appetiser
Prep time:
Cook time:
Total time:
Serves: 8
A classic that’s best homemade, these are party perfect!
Ingredients
  • 24 small Jalapeño chilis
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup grated Cheddar (4 oz.)
  • 2 tablespoons chopped fresh cilantro
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain bread crumbs
  • Salt and pepper
Instructions
  1. Wearing gloves, cut jalapeños in half lengthwise with a paring knife and remove seeds. Leave stems intact.
  2. In a large bowl, combine cream cheese, cheddar and cilantro, and mix well.
  3. Fill half of jalapeños generously with cheese mixture; top each stuffed chili half with an empty chili half.
  4. Warm 2 inches of oil in a skillet over medium-high heat until it reaches 375 degrees.
  5. Arrange 3 bowls on a counter.
  6. Place flour in one, eggs in another and bread crumbs in third.
  7. One at a time, dip chilis in flour, then eggs, letting excess drip off.
  8. Roll each chili in bread crumbs to coat. (Chilis can be made several hours ahead up to this point. Cover and refrigerate.)
  9. Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375 degrees before beginning next batch.
  10. Serve warm & enjoy!

 

Spinach & Potato Fritters:

Spinach Potato Fritters
Recipe Type: Appetizer
Author: Adapted from Charie K Lawrence
Prep time:
Cook time:
Total time:
Serves: 18
Delicious & healthy treats to ring in the New Year.
Ingredients
  • 2 medium russet potatoes, peeled and cut into 1-inch pieces
  • Salt
  • 1/4 cup plain bread crumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon seasoned salt
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil, plus a bit more for frying
  • 1 10-oz. box frozen chopped spinach, thawed and squeezed dry
Instructions
  1. Place potatoes in a medium pot and cover with cold salted water.
  2. Bring to a boil, reduce heat to medium and simmer until very soft, 15 to 20 minutes.
  3. Drain well and return to pot. Stir over medium heat for 1 to 2 minutes to dry out. Mash with a potato masher.
  4. In a medium bowl, stir together bread crumbs, garlic powder, pepper and seasoned salt.
  5. Whisk in eggs and 1 Tbsp. oil. Stir egg mixture and spinach into potatoes until thoroughly combined.
  6. Working in batches, heat 2 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add heaping tablespoons of batter to skillet.
  7. Flatten fritters with a spatula and space them so they don’t touch.
  8. Cook, flipping once, until golden brown and crisp, 2 to 3 minutes per side. Repeat, adding more oil between batches, until all batter has been used. Drain on paper towels and serve hot.

 

Of course, we will have plenty of meats, cheeses, and homemade finger foods and salads ready to go in our Deli case to make things simple and quick!