Mozzarella and Portabello Mushroom Tarts

What a wonderful little bite of goodness!  How can you go wrong with cheese and mushrooms nestled in a won ton wrapper?  I do believe this is now going to be my "go to" appetizer!

Ingredients:

1 Tbs olive oil

8 oz diced portabella mushrooms

2 Tbs fresh, minced basil

Freshly ground black pepper to taste
1 egg, beaten
2 tsp all-purpose flour
6 oz shredded mozzarella
2 Tbs minced green onions
24 won ton wrappers
1 Tbs melted butter

Preparation:

Preheat oven to 350.

Spray mini muffin tins with non-stick cooking spray.  Press won ton wrappers into tins.

In medium pan over medium-high heat, saute mushrooms in olive oil with a pinch of salt until most moisture has evaporated.

Combine mushrooms, basil, pepper, egg, flour, cheese, and green onions.  Spoon filling into won ton wrappers.  Brush melted butter on corners of won ton wrappers.

Bake for 20 minutes, serve warm.

*Derived from RecipeLand.com

Ricotta Stuffed Sweet Baby Bell Peppers

This was such a huge hit with the friends we had over for a birthday celebration.  And it couldn't have been simpler to make.

Ingredients:

1½ Tbs olive oil

2½ oz chopped prosciutto (or pancetta or bacon)

1 minced onion

¾ cup ricotta cheese

½ cup grated Parmesan or parmigiano-reggiano cheese

½ cup frozen peas

Salt and pepper to taste

24 sweet baby bell peppers

Preparation:

Preheat oven to 350 with rack in center of oven.  Cover baking sheet with parchment paper or coat with cooking spray.

Heat oil in a medium skillet over medium-high heat.  Cook prosciutto, stirring constantly, until brown and crispy.  About 6 minutes.  Remove with slotted spoon and drain on paper towels.  Add onion and cook until translucent and soft, about 5 minutes.  Set aside and let cool about 10 minutes.

While onion cools, cut ½" from the stem-end of the peppers with a paring knife.  Remove seeds and veins. 

In medium bowl, mix together onion, prosciutto, cheese, and peas.  Season with salt and pepper to taste.

Using a small dessert spoon, fill each pepper with ricotta mixture. 

Arrange stuffed baby bells on the baking sheet and bake for about 16 minutes, until baby bells begin to soften.
Serve warm.

 

*Derivedfrom RecipeLand.com

Pan-Roasted Chicken with Leeks

The kids love drumsticks!  I'm not even sure it matters how they are cooked, can they hold it in their cute little hand?  Yes.  Score! 

Ingredients:

3 bacon slices, but into ½" pieces

8 chicken drumsticks (about 2 lbs)

Kosher salt and ground pepper to taste

3 cloves chopped garlic

1 bunch leeks, white and light green parts only, halved lengthwise and sliced

2 Tbs all-purpose flour

1 cup low-sodium chicken broth

½ cup half-and-half

2 Tbs chopped fresh parsley

Lemon wedges for serving (optional)

Preparation:

Preheat oven to 425.  Cook bacon on medium-high in a heavy-bottomed ovenproof skillet until some of the fat renders, about 5 minutes.  Remove bacon from pan and drain on a plate.  Season chicken with salt and pepper, then add to pan and cooking, turning, until it starts to brown, about 5 minutes.  Stir in garlic and leeks.  Return bacon to pan, mix with garlic and leeks.  Arrange chicken on top of bacon-leek mixture.  Roast in oven until chicken is golden and thermometer inserted in thickest portion registers 160, about 25 to 30 minutes.  Transfer chicken to platter and keep warm.

Return skillet to stovetop over medium-high heat.  Sprinkle in flour and cook, stirring, about 1 minute.  Add broth and half-and-half and cook, stirring, about 2 minutes.  Bring to a boil and cook until slightly reduced, about 5 minutes.  Stir in parsley and a squeeze of lemon juice.  Spoon leek mixture over chicken.  Serve with remaining lemon wedges.

Serves 4

*Derived from Food Network Magazine