Artichoke Canapes

I love artichokes and they seem to be an ingredient that is not largely a staple in American cooking. Therefore, when you serve them to your guests it seems like an extra special treat. You know how I love frozen puff pastry for easy and sophisticated freezer items and this recipe is no different. Easy, impressive and delicious! And wouldn't these be perfect for your upcoming New Years Eve party? I think so.



Hot Artichoke Canapes
Makes 32 puffs

1 can (12 oz) artichoke hearts, drained well & chopped
1/2 cup mayonnaise
1 clove garlic, minced
3 tbsp grated Parmesan cheese
3 tbsp chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 tbsp water)

To Prepare
- In medium bowl, combine artichoke hearts, mayonnaise, garlic, Parmesan cheese and parsley; set aside.
- On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12-inch square. Brush with egg wash.
- Cut pastry sheet into 16 (3-inch) squares. Place small amount of artichoke filling in center of each 3-inch square. Fold 2 side corners up to encase filling.
- Place canapes on parchment-lined baking sheet. Brush each with egg wash mixture. Repeat with puff pastry sheet and remaining filling.

To Freeze
- Cover with plastic wrap and flash freeze. Remove from sheet pan and place carefully in gallon ziplock bag until ready to cook.

To Serve
Take straight from freezer and place on ungreased cookie sheet. Bake in 400 degree F oven for 13-15 minutes or until browned and puffed. Serve warm or at room temperature.

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Spinach Artichoke Dip

I love a good spinach artichoke dip. The low fat ingredients in this recipe make it better for you, but also avoids separation of fats when thawed and cooked. Having this recipe in the freezer makes Superbowl parties, holiday gatherings or Saturday night dinners a breeze!



Spinach Artichoke Dip

10 oz pkg. frozen chopped spinach, thawed and drained
2 cups lowfat sour cream
8 oz. pkg low-fat cream cheese
1 cup part skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 can artichoke hearts (in water), drained and chopped
1 tsp fresh black pepper
1 minced garlic clove
1 teaspoon chili pepper flakes (optional)

To Freeze:
- Combine all ingredients together well.
- Divide into 4 portions and store in 2 cup containers. Freeze.

To Prepare:
- Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes) OR heat in microwave until heated through, stirring every 60 seconds.

To Serve:
Serve with tortilla chips, toasted rounds of baguette or pita wedges.

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Mini Appetizer Quiches

I hope all of my American readers had a fantastic Thanksgiving! Mine was stupendous for many reasons, not the least of which was the food.

And now, December is here and the holiday season is in full swing. The holidays are a wonderful time, but can also be a stressful time. I want to share recipes this December that can help make your holiday entertaining and family get-togethers easier and less-stressful.

I am going to start with a recipe for party appetizers. This little quiches are wonderful served as appetizers at a holiday party. You can make them ahead of time and freeze them; they reheat beautifully.



Quiches are completely customizable, meaning you can make some for vegetarians, some for picky eaters and some that are filled with upscale ingredients...depending on your audience. Another great thing about a mini quiche is that on a buffet it is not needed to be served warm. Although some like them better warm, quiches at room temperature is also not only acceptable, but sometimes preferred. The time limit on serving room temperature quiches is 1 hour. So keep a good eye on your clock as your party guests sample these tasty tidbits.

Mini Appetizer Quiches
Makes 24
Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients
1 pkg. refrigerated pie crust
1 large portabello mushroom
8 oz. button mushrooms
1 clove crushed garlic
3 chopped green onions
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded Swiss cheese
1/2 c. finely chopped ham (optional)


Preparation:
Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.

Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), re-rolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup.

Sprinkle each with grated cheese.

To Bake
Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.


To Freeze
Cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.


To Serve
To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot.

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Mini Meatball Recipes Pt.2

Hey Frozen-Foodies!
Today we continue on our month long dedication to mini meatballs.
For the recipe to make your own mini meatballs click here.
Then considering using them in the following recipes!


Meatball Subs

I know what you're thinking...who needs a recipe for meatball subs?
You do, because what makes these meatball subs different from all others is the amazing cheesy spread that goes on your subs which makes them absolutely DIVINE!



1 lb frozen meatballs, Italian style
1 loaf bakery Italian bread
1/2 (28 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Spread Recipe
1/2 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/8 teaspoon black pepper
1/2 tablespoon italian seasoning
1/2 dash garlic powder


Directions
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.


**You can always substitute low fat cream cheese and low fat mayo to make this a healtheir dish. The taste is not too different and may not even be noticable.

***Recipe can easily be doubled if needed.

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French Onion Meatballs

1 lb. frozen meatballs
1 (12 ounce) jar savory beef gravy
1 (1 ounce) package dry onion soup mix
1 tablespoon dry sherry (optional...no substitution necessary if ommitting)


Directions
- Put meatballs in a slow cooker.
- Mix together the gravy, soup mix, and sherry.
- Pour over meatballs and mix slightly.
- Cover and cook on low setting for 3 1/2 to 4 1/2 hours.

- Serve over egg noodles or along side mashed potatoes.

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Mini Meatball Recipes Pt. 1

Since November is Mini Meatball month and if you read last week's recipe for mini meatballs and made a bunch then you're all set to start putting those meatballs to good use! Here are three recipes to tempt your taste buds!


Crock Pot Swedish Meatballs


1/2 to 1lb. frozen meatballs
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1/4 cup milk

- Throw meatballs into a crockpot with above ingredients on low for 4 hours. Serve over rice or noodles or with toothpicks as an appetizer.

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Sweet & Sour Meatballs


1 (9-10 ounce) jar sweet and sour sauce
1/4 cup packed light brown sugar
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 1/2 lbs frozen meatballs
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks, drained

Directions
- Place all ingredients in the slow cooker; stir gently then cover with the lid.
- Cook on low setting for 4 to 5 hours, until done.
- Serve directly from the slow cooker over rice.

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Mexican Meatball Soup


2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies
2 (14 ounce) cans beef broth
2 (14 ounce) cans chicken broth
16 ounces cooked frozen meatballs (beef) or turkey meatballs
1 medium onion, chopped
1/2 cup fresh cilantro, chopped
1/2 cup long grain rice, uncooked
2 teaspoons dried oregano
salt and pepper, to taste

sour cream, garnish (optional)
shredded cheese, garnish (optional)

Directions
- Chop onions and cilantro. Combine all ingredients in a crock pot.
- Cook for 4 hours on High or cook for 8-9 hours on Low.
- Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.

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