Pop In Your Mouth

So, this weekend was the weekend of trying new recipes and planning for our annual Oscar Night party--all the while keeping my eyes open for recipes easily made by the budget-conscious college student.  I have to say Huffington Post kept me supplied with some great blogs like the one I posted two days ago (The Feta Dip), and the one I'm posting today: Pop In Your Mouth Puff Pastry Bites!

(Adapted from abigmouthful.com blog)

Equipment:

Mid-size Muffin Tins

PAM Spray

Mixing Bowl

Ingredients:

2 sheets of puff pastry, thawed

2 Tbls olive oil

2 medium onions, diced

2 cloves garlic, minced (I used fresh instead of garlic powder)

1/2 lb fresh spinach

7 eggs

1/4 cup heavy cream

5 oz feta, crumbled

Pinch of nutmeg

Salt & pepper

Instructions:

1. Wash Your Hands.

2. Preheat the oven to 350F degrees and spray muffin tin(s).

3. Use a pizza cutter or knife to cut the thawed puff pastry into even squares, approx 9 per sheet.

4. Roughly stretch and press each square into the muffin tins.

5. Prep your onion and garlic.

6. Heat the olive oil in a large non-stick skillet and saute onions until translucent.

7. Add garlic and spinach.  Sprinkle with salt & pepper. Cover with a lid.

8. The spinach will cook down. Stir occasionally.  Set aside and cool.

9. Whisk eggs together into a custard, then add feta, nutmeg, and salt & pepper.

10. Add the cooled spinach mixture to the custard.

10. Spoon custard into the muffin tins approx 3/4 full.

11. Bake for 30 - 35 minutes until puff pastry golden brown.

Gutted and Stuffed Portabellas

I'm a huge fan of the hit series 'The Walking Dead', and as a result of this addiction I received 'The Snacking Dead' cookbook for Christmas.  It's a parody, no doubt, but this book delivers in the 'Appetizers For An Apocalypse' section.

Since the Superbowl  is approaching rapidly, along with Oscars, I thought it best to look for tailgating ideas easy enough for college students to make.  Hopefully I'll get thru a few of these 'just in time' for the party!

If you have vegetarians in your midst, omit the bacon!

(Adapted from 'The Snacking Dead' cookbook)

Gutted Mushrooms with Bacon and Spinach

Equipment:

Mixing Bowl

Your hands and a death grip

Baking sheet

Ingredients:

6 strips of bacon (See 'Makin' Bacon' post)

1/2 red onion, chopped and diced

2 cloves garlic, minced

20 portabello or button mushrooms, stems removed

1 (10 oz) frozen spinach, thawed and squeezed dry

1/2 cup cream cheese or use a flavored cheese, like Boursin or Garlic-Herb Spread

1/2 cup fontina, gouda, mild cheddar (whatever is in the fridge)

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1/4 cup breadcrumbs (optional)

1/2 cup parmesan cheese, grated

Instructions:

1. Wash your hands, because you need to use them.

2. Preheat the oven to 400F degrees.

3. Prep mushrooms and clean caps with damp paper-towel.

4. In a skillet, fry the bacon (See 'Makin' Bacon' post) and drain on paper towels.  Remove the oil except for 1 tsp.

5. Sauté the onions until tender, approx 5 minutes on MEDIUM.

6. Add the garlic and cook for 1-2 minutes. Remove from heat.

7. Squeeze the spinach as dry as you possibly can. 

8. Crumble the bacon.

9. In a large mixing bowl, combine spinach, and all other ingredients. Mix well. Season to taste.

10. Fill each cap with a dome of filling and place on a baking sheet.

11. Spinkle with parmesan cheese.

12. Bake stuffed mushroom caps x 15 minutes until cheese is golden brown.

13. Place on a platter and impress your company. It really is that simple!

Popeye Bites

The BCS National Championship game is coming quickly, and I have found a great recipe just for the occasion! Some of you may squirm at the thought of having anything "green" for a tail-gating party, but 'fear not'!  This appetizer is warm, cheesy, and comfort food at its best--even if your team fails to win.

This is one of those dishes easily made ahead for up to 24-48 hours. Whether you are hosting game day, or whether you have been invited--everyone wins!

(Adapted from America's Test Kitchen's 'Make-Ahead Appetizers' Magazine)

Equipment:

9" x 13" x 2" Pyrex dish

PAM Spray

Mixing Bowl

Spatula

Collander or sieve

Ingredients:

1 cup plus 2 Tbls all-purpose flour

1 tsp baking powder

3/4 tsp kosher salt

1/2 tsp pepper

1/4 tsp cayenne

1 cup chicken broth

3 large eggs

1 1/4 lbs frozen chopped spinach, thawed and squeezed dry

12 oz Gruyere cheese, shredded (I use mix of Fontina/Gruyere)

1 onion, finely chopped

2 garlic cloves, minced

1 oz Parmesan cheese

Instructions:

1. Wash your hands.

2. Preheat oven to 375F degrees and spray your pyrex dish with PAM.

3. Run warm water over the frozen spinach in a collander or sieve. Squeeze as dry as possible.

4. Whisk flour, baking powder, salt,pepper, and cayenne together in a bowl.

5. Add chicken broth and eggs. Whisk until smooth.

6. Add spinach, finely chopped onion, shredded gruyere, and minced garlic.

7. Mix well and transfer to the prepared baking dish.

8. Sprinkle with parmesan cheese.

9. Bake until browned on top and bubbling around edges, approx 40-45minutes.

10. Cool completely if you are making it ahead. Cover in plastic wrap and store up to 2 days.

11. When ready to serve, remove the plastic and cover with foil.  

12. Heat at 375F degrees for 25 minutes, cut into squares and serve.