Always thankful for another year filled with health and happiness, we love having company over for New Years Eve. Here are some of the appetizers we’ll be serving at our gathering!
Ultimate Stuffed Eggplant with Crackers
Spicy Hummus and Toasted Pita Chips
Sweet and Spicy Meatballs
Chocolate Fondue with Fruit and Pound Cake
Stuffed Eggplant is both delicious and versatile. This delicious dish can be served at any special gathering, as an appetizer, main or side dish. This impressive recipe is always a favorite among guests!
4 medium sized eggplants
1 large yellow onion, chopped
1 c. green onions
6 cloves garlic, minced
1 green bell pepper, chopped
3 celery stalks, chopped
2 bay leaves, dry or fresh
2 tsp. thyme
3 tsp. kosher salt or to taste ( I use Slap Ya Mama spice seasoning)
½ tsp. ground black pepper
4 tbsp. butter or canola oil
1.5 lbs. large raw shrimp, peeled and deveined, cut into ½” pieces
1 stick butter
½ tsp. Tabasco sauce… I always use Slap ya Mama
1 tbsp. Worcestershire sauce
7 slices bread, crumbled
2 eggs, beaten
¼ c. chopped fresh parsley
1 lb. crabmeat
4 tbsp. lemon juice
1/2 c. grated Romano cheese
Preheat oven to 375 degrees. Wash eggplant and boil in salted water about ten minutes or until tender. Cut in half and carefully scoop out insides and chop finely. Set aside.
In a Dutch oven, saute the shrimp in a little butter for a minute or two until they turn pink. Do not overcook your shrimp because they become rubbery when overcooked. Remove and set aside. In the same pan, saute your onions, green onions, garlic, celery, green pepper, celery, bay leaves, thyme, salt and pepper in butter or canola oil for 20 minutes. Remove bay leaves. Add your shrimp and vegetable mixture the eggplant. In a separate bowl mix together Tabasco sauce, Worcestershire sauce, bread and eggs together; add to eggplant mixture and stir in parsley, crab meat, lemon juice, and blend all together. Fill eggplant shells with mixture. (As seen in this picture, sometimes I just discard the eggplant skin and place in a 9 x 13 baking dish) Sprinkle with Romano cheese and bake at 350 degrees until hot and browned on top, about 30 to 40 minutes. Very delicious!
The Best Hummus Recipe
While living in the beautiful mountains of Asheville, North Carolina my parents and their friend Peachy came to visit us. She gave me this wonderful Lebanese recipe and I’ve enjoyed experimenting with it ever since. A few years ago, my dear friends Rod and Joy asked me to cater their New Year’s Eve Party. They tell me that this hummus recipe took center stage; everyone loved it! A fun, healthy and easy snack or lunch, this recipe takes no time at all. Children can help you with ease and enjoy creating their own versions of this healthy alternative to chips and salsa.
1 (14.5 oz) can organic low sodium garbanzo beans, drained with liquid reserved
4 tbsp. Tahini (sesame paste)
1 tsp. salt
1 tsp. garlic powder or 2 cloves of smashed garlic cloves
3 tbsp. fresh lemon juice
Some folks like using olive oil and don’t like to use the liquid in the beans, but if you purchase low sodium organic beans the liquid is really good! You can use a little liquid and a little olive oil if you’d like. Olive oil is very good for you, but of course in moderation.
In a blender, combine ingredients well using a little liquid at a time. You may not have to use all of the liquid and you may choose to add some olive oil as well. Serve with toasted pita chips. Cut Ezekiel or another pita bread in eighths and separate to make 16 pieces. Bake chips in a 350 degree oven for a couple of minutes. You can also enjoy this hummus with fresh vegetables. You can find Ezekiel bread in whole food stores. Ezekiel bread made with sprouted grain so you get optimum flavor and nutritional value.
Sweet and Spicy Meatballs
Grown in southeastern part of the United States, muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits. The Duplin Winery in Rose Hill, North Carolina is well known for their various muscadine wines which are typically sweet. Vintners traditionally add sugar during the winemaking process. The wine is often considered a dessert wine although some drier varieties exist. The term “scuppernong” refers to a large bronze type of muscadine originally grown in North Carolina; it is also used in making wine, principally dry red table wine. Duplin also carries a wide variety of jams and jellies using these muscadine grapes as well as other items in their edible gift shop. I have used two of their jellies in this recipe and, boy, did it come out amazingly well!
It’s harvest time at the Duplin Winery and you can have their jams, jellies and wines shipped directly to you! http://www.duplinwinery.com/
This is the perfect appetizer for any gathering or tailgating, these meatballs are sweet, spicy and delicious!
2 lb. of cooked meatballs, turkey can be substituted for the beef
Sauce
1 (12 oz) jar chili sauce
1 (14 oz) can cranberry jelly
1 (12 oz) jar Duplin Muscadine Red Pepper and Onion Relish
1/4 c. Duplin Muscadine Pepper Jelly
1 tbsp. onion powder
2 tsp. garlic powder
1/2 tsp. ground ginger
Pinch of fresh nutmeg
1/4 tsp. salt
Throw everything in a crock-pot and let cook until hot. We let ours sit on low all day!
Chocolate Fondue
2/3 cup light corn syrup
1/2 cup heavy cream
8 squares good semi-sweet chocolate
Assorted fruit like strawberries, kiwi and pineapple
Bite sizes pieces of pound cake
Cook and stir corn syrup and cream until boiling. Remove from the heat and add chocolate; stir until melted.