K......so maybe I watch a little too much Food Network........
This plate was super fun to make though, and all recipes are ones that I made up.....I mean obviously there are similar recipes out there.....but I didn't follow any recipe...just threw some ingredients together and made these.
This plate was for my sons youth pastor and his wife. The youth group decided to have a date night dinner for them to show how much they appreciate them and Kim (whose idea it was to have the dinner) asked if I could make the appetizers. Well of course!!!!!! I <3 to cook!!!!
Blue Cheese Stuffed Mushrooms
3/4 c blue cheese
2 slices of ham/prosciutto/bacon chopped or 1 c cooked sausage
1/2 Parmesan cheese
1 c panko bread crumbs
1 tsp parsley
salt to taste
12-15 cleaned mushrooms with stems removed
Preheat oven to 400. Mix all ingredients in a bowl and stuff mushrooms. Bake in greased baking dish with about a 1/4 water in bottom.
Creamy Artichoke Parmesan Stuffed Puff Pastry
1 8oz pkg cream cheese, softened
1 c marinated artichoke hearts, chopped
1/2 c Parmesan cheese
2 cloves grated garlic
2 green onions, chopped
2 thawed puff pastry sheets
1 beaten egg
Cut each puff pastry sheet into thirds along the fold. Then each third into thirds, so each sheet will yield 9 squares.
Stir all ingredients together, brush two sides of puff pastry squares with egg, put a spoon full of artichoke mixture by egged edges. Fold over to make a triangle. Press down edges to seal. Bake at 375 for 20-30 minutes.
Mozzarella Stuffed Rice Balls
2 c cooked seasoned rice
4 oz cream cheese
1/2 tsp fresh basil
1/4 cup marinara sauce, more for garnish
mozzarella cheese, I used cheese sticks and cut them into chunks
2 eggs beaten
2 cups Panko bread crumbs
Mix first four ingredients together. Make a golf ball sized rice ball and shove a chunk of mozzarella in the center. Drop into egg mixture then into the panko. Deep fry in oil that is 350 degrees until golden brown. Put the remaining marinara sauce either in a bowl to dip the rice balls or under them on the plate.