Game Day Apps

In honor of the big game tomorrow, I decided to post some of my favorite appetizer recipes. These are healthy and delicious at the same time. Are you having a house full of people over? Any super bowl party guests would love them!

Gourmet Stuffed Mushrooms - Made these at Christmas, DELICIOUS!
Ingredients:
1/2 cup italian bread crumbs
1/2 cup grated Pecorino Romano cheese
2 garlic cloves, minced
2 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh mint leaves
salt and freshly ground black pepper
1/3 cup olive oil
28 large white mushrooms

Directions: Preheat oven to 400 degrees. Combine bread crumbs, Romano cheese, garlic, parsley, mint, salt and pepper to taste, and 2 tbsp olive oil in bowl. Mix together. Drizzle baking sheet with 1 tbsp oil to coat. Scoop out inside of mushrooms to make a bowl. Fill bowls with mixture of bread crumbs and cheese. Bake until mushrooms are tender and filling is golden. Approximately 20-25 minutes.

Recipe credit to Giada De Laurentiis


PF Chang's Lettuce Wraps - Mom's specialty - had them last weekend and they're delish.
16 Boston, bibb, or butter lettuce leaves (or head of lettuce, rinsed, using large leaves)
1 pound ground chicken breast
1 large onion, chopped
1/2 cup pine nuts, chopped
2 tbsp minced garlic
1 tbsp reduced-sodium soy sauce
1/4 cup hoisin sauce
2 tsp minced fresh ginger
1 tbsp rice wine vinegar or red wine vinegar
2 tsp Asian chili pepper sauce
1 can sliced water chestnuts - drained and finely chopped
1 bunch green onions - thinly sliced
2 tsp Asian sesame oil

Directions: Rinse lettuce leaves, keep them whole. Set aside. Cook chicken in large skillet. Stir often to break up. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce. Cook until meat is crumbled and brown. Add water chestnuts, pine nuts, and green onions. Cook until onions start to wilt (2 mins). Stir in sesame oil. Arrange lettuce leaves on outer edge of a platter. Spoon meat into center. Allow guests to spoon mixture into lettuce leaves and eat like a taco.

Recipe credit to PF Chang's


Canastitas Caprese (Open Faced Empanadas with Tomato, Basil, and Mozzarella) - Made these at Christmas as well and they're pretty cute!)
Ingredients:
12 empanada shells
3 small tomatoes, chopped
6 oz mozzarella cheese, diced
10 basil leaves, thinly sliced
kosher salt and freshly ground black pepper to taste

Directions: Preheat oven to 425. Line a baking sheet with parchment paper. Form 1/2 inch pleats by pinching together the sides of the empanada shells. Fold the pleats over and press firmly against dough. Continue until basket shape forms. Place on baking sheet and cover with a dampened dish towel. Evenly divide cheese cubes, tomato, and basil among all of the baskets. Top with any remaining cheese. Bake about 15 minutes, or until dough and cheese are golden.

Recipe credit to: Katie Metz De Martinez


BLT Spring Rolls
Ingredients:
fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4 inch thick)
6 pieces of cooked bacon
fresh basil or mint
rice paper

Sesame-Soy Dipping Sauce:
1/2 cup soy sauce
1 tbsp mayonnaise
1 tsp fresh lime juice
1 tsp sesame oil

Directions:
Will large bowl with hot water to warm it. Dip each rice paper in warm water until damp. Don't soak! Place rice paper on plate. Rice paper will become more soft and pliable between 10-30 seconds. On the third of the rice paper wrapper closest to you, layer your fillings of lettuce, tomatoes, and bacon. Use 1-2 slices of bacon per roll. Roll the wrapper over the fillings away from you, tucking and rolling with your fingers making sure that fillings stay in place. Combine all ingredients for sesame sauce into a jar and shake until well mixed. Serve.

Recipe credit to: Todd Porter and Diane Cu


Antipasto Bites
Ingredients:
24 slices hard or genoa salami
1 cup finely chopped marinated artichoke hearts
1/2 cup roasted red peppers, finely chopped
4 oz fresh mozzarella, cut in cubes
1/4 cup freshly chopped basil

Directions: Press salami slices down into regular sized muffin cup in a muffin tin. Bake at 400 degrees for 10 minutes until crisp. Mix all other ingredients together and spoon into cups to serve.

Recipe credit to: Blueberries and Blessings