Thanksgiving: Appetizers

Thanksgiving is coming up so we'll be sharing some healthy and yummy recipes in anticipation of the holiday! We will start off with appetizers!

Antipasto

I think it is perfect just to have a plate filled with different cheeses, crackers, fruit, veggies, etc. You can put whatever you want on the plate and arrange to make it so pretty! Have fun with an antipasto plate and everyone will definitely appreciate how creative you get!

Stuffed Mushrooms

Ingredients:

20 mushrooms (caps removed, but save them, and slightly scoop out the insides carefully with a spoon)

1/2 white onion, chopped

2 stalks of celery, chopped

1 clove of minced garlic

2 sprigs of fresh thyme, chopped a bit so the flavor comes out

1/2 cup of beef broth

1 bag plain croutons

2 tbsps red wine

2 tbsps of olive oil

Salt and pepper to taste

Directions: Prepare mushrooms. Chop the onion, celery, and the mushroom caps (the goal is to get them as evenly cut as possible). Season with salt and pepper to taste and start to sauté them on medium-low. Once mostly softened, add the garlic and thyme and cook for 2 to 3 more minutes. Add 1/4 cup of beef broth and the croutons, and stir until incorporated. Then put the wine and the remaining broth in a pan with the caps and cook them (starting hole side down) on medium for 3 to 4 minutes per side. When you flip, be sure to keep some liquid in the caps so they don't dry out and they will finish cooking better. Cook 3 more minutes then start to stuff. When you are done, put them on a baking sheet and bake at 350 for 10 to 15 minutes.

Zucchini “Bruschetta”

Ingredients:

2-3 zucchinis, sliced in ¼ to ½ inch slices

Flour

1 egg

Breadcrumbs

   And seasoning of your choice (I used salt, oregano, basil and a little garlic)

1-2 tomatoes, roughly cubed

A small amount of onion, chopped

1-2 slices of fresh mozzarella, roughly cubed

Drizzle of olive oil

Salt and pepper to taste

Directions: Preheat your oven to 425 degrees.  Slice your zucchini and sprinkle salt on each piece, then wait a few minutes to flip them over and salt the other side.  After a few minutes, dry them well then dip each piece in some flour, then egg, then your breadcrumb mixture (with your seasoning).  Place the slices on a tray, spray with a little cooking spray (if you wish) and bake for about 15 minutes.

While the zucchini slices are baking, cut up your tomato, onion and mozzarella.  Combine them in a bowl with the drizzle of olive oil and salt and pepper, to taste.  Let them soak while the zucchini finishes baking and cools.  Once cool, top each slice with a spoonful of the tomato mixture and serve!

~Katrina & Alyssa