[bc-chris]

one thing i like about this time of year is getting together with friends/family and being able to try cooking up new stuff (it's just a good excuse to try new recipes i wouldn't usually make).

we have some friends coming over later today for appies (then they are going out for new years and then we will be putting the kids to bed and having a quiet night in)

a couple of things i'm trying....


bacon wrapped shrimp (never made this, but come on... bacon + shrimp = win!!)

Spoiler!

Bacon-Wrapped Shrimp

Total Time

Prep: 25 min. + marinating Broil: 5 min.

Ingredients

30 uncooked shrimp (31-40 per pound), peeled and deveined
6 tablespoons creamy Caesar salad dressing, divided
15 bacon strips, halved crosswise

Method

• Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes.
• Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
• Remove shrimp from marinade; discard marinade. Wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan.
• Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning.
• Discard toothpicks before serving.

prosciutto spinach party wheels (made this before - really good!)

Spoiler!

Prosciutto Spinach Party Wheels


INGREDIENTS
8 oz (250 mL) spinach leaves, trimmed
2 square sheets (each 10-inch/25 cm) puff pastry, thawed
¼ cup (50 mL) Dijon mustard
½ cup (125 mL) Mozzarella cheese, shredded
¼ cup (50 mL) Parmesan cheese, grated
8 large thin slices prosciutto

METHOD
1. In saucepan over medium-high heat, add spinach with just the water clinging to leaves; cover and simmer until wilted, 1 or 2 minutes. Drain and let cool; squeeze out excess liquid and chop.
2. Working with 1 piece at a time, on lightly floured surface, unroll pastry. Spread half of the mustard to within ½-inch (1 cm) of edge. Arrange half of the prosciutto in single layer overtop, followed by half of the spinach. Sprinkle with half of both cheeses.
3. Lightly brush border with bit of water. Starting at one side, roll up firmly, pinching along seam to seal. Wrap each in plastic wrap and refrigerate until firm, at least 1 hour.
4. Remove plastic wrap. Using serrated knife and trimming ends, cut crosswise into ½-inch (1 cm) thick slices. Place on greased or parchment paper-lined baking sheet.
5. Bake in preheated 425°F (220°C) oven until golden and puffed, 12 to 15 minutes.

mushroom/thyme/cream cheese pin wheels (i've only made these once before and thought they were kind of bland... so i'm changing things up a bunch to give them more 'pop' this time)

Spoiler!

Mushroom/Thyme/Cream Cheese Pin Wheels


INGREDIENTS
2 TBSP butter
2 cloves minced garlic
2 cups diced mushrooms
salt/pepper to taste
1 tsp fresh thyme
Puff pastry (store bought – keep very cold)
½ cup cream cheese @ room temp
1 egg

METHOD
1. In saucepan over medium-high heat, melt butter and add minced garlic. Cook about 1 minute and then add mushrooms. Cook 5-7 minutes. Add salt/pepper and fresh thyme. Cook 1 minute longer. Remove from heat and let mixture totally cool.
2. Unroll puff pastry and spread cream cheese evenly. Spread mushroom mixture over the cream cheese. Roll pastry into a ‘log’, with the seam on the bottom.
3. Cut into ½” disks and place on parchment lined baking sheet. Brush with egg wash
4. Bake in preheated 400°F oven until golden and puffed, 18-20 minutes.

turkey stuffing meatballs (never made these... but they look soooo good!)

Spoiler!

Turkey Stuffing Meatballs

INGREDIENTS
1 cup dry store-bought stuffing mix
½ cup 2% milk
1 lb(s) ground turkey
1 large egg
2 tsp chopped fresh sage
1 tsp fresh thyme leaves
½ tsp celery salt
Freshly ground black pepper
¾ cup cranberry sauce, divided

METHOD
1. Preheat the oven to 375°F. Place a baking rack over a parchment-lined baking sheet.
2. In a small bowl, combine the stuffing mix and milk and stir. Set the mixture aside until all of the milk has been absorbed, about 5 minutes.
3. In a large bowl, combine the ground turkey, stuffing mixture, egg, 2 tablespoons cranberry sauce, sage, thyme, celery salt, and pepper. Mix well.
4. Shape the turkey mixture into 1 inch meatballs. Arrange the meatballs on the baking rack.
5. Bake until the meatballs become golden, about 20 minutes. Remove them from the oven and brush with 1/4 cup cranberry sauce. Return them to the oven and bake until they reach an internal temperature of 165°F on a meat thermometer, another 5 minutes.
6. Serve immediately with the remaining cranberry sauce for dipping.