Our dinner is going to be a little later than usual this year because of the flight arrangements for one our guests. Usually I have a veggie tray with a light dip available for noshing while everyone gathers and the last minute touches are put on the dishes. Any ideas for a little something else to put out that won't be too filling or add a lot of calories?
ISO: ISO Pre Thanksgiving Dinner "nosh" ideas
- Thread starter m2_in_nc
- Start date
In Search Of:
How about stuffed mushrooms or these yummy Pepperoni and Asiago Pinwheels (see link).
.
http://www.epicurious.com/recipes/recipe_views/views/105653?id=105653
.
http://www.epicurious.com/recipes/recipe_views/views/105653?id=105653
REC: Salmon Canapes
Love these! They're also posted in the T&T folder:
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
Love these! They're also posted in the T&T folder:
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
REC: Spinach Stuffed Mushrooms
Another great one posted in the T&T folder:
SPINACH STUFFED MUSHROOMS
(I rubbed the mushrooms with a little salt to give them extra flavor)
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
Another great one posted in the T&T folder:
SPINACH STUFFED MUSHROOMS
(I rubbed the mushrooms with a little salt to give them extra flavor)
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
debbie_in_ga
Well-known member
Here's a culture clash - my in-laws do not nosh while gathering! Not a bad thing,
it just always seems weird to me!
Debbie
it just always seems weird to me!
Debbie
richard-in-cincy
Well-known member
Super good! I made these for friends during holidays and for Dad in Florida & his friends