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Celebrate The Holidays With These Delicious New Recipe Ideas

Stuffed Mushrooms

(Recipe courtesy of Delish.com)

Ingredients:

  • 20 medium white mushrooms
  • 1 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • ½ small onion
  • ½ small green pepper
  • Black pepper
  • 1 clove garlic
  • 1 can minced clams
  • 2 tbsp. fresh lemon juice
  • ¼ cup chopped fresh flat-leaf parsley
  • ¾ cup bread crumbs
  • ¼ cup grated parmesan
  • ¼ cup coarsely grated mozzarella

Directions:

  1. Heat oven to 350 degrees F. Separate the stems from the mushroom caps. Finely chop the stems.
  2. Heat the butter and 1 tablespoon oil in a large skillet over medium heat. Add the onion, green pepper, and black pepper and cook, covered, stirring occasionally, for 4 minutes.
  3. Add the mushroom stems and garlic and cook, stirring, until tender, 2 to 3 minutes. Stir in the clams and cook for 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the lemon juice, then the parsley, bread crumbs, and cheeses.
  4. On a large rimmed baking sheet, toss the mushrooms in the remaining tablespoon oil and arrange stem-side up. Divide the bread crumb mixture among the caps (about 1 heaping tablespoon each) and bake until the mushrooms are golden brown and tender, 20 to 25 minutes.

For additional information on this recipe, click here.

Hot Artichoke and Crab Dip

(Recipe courtesy of Allrecipes.com)

Ingredients:

  1. 1 (8 ounce) package cream cheese, softened
  2. 1 cup mayonnaise
  3. 1 clove garlic, pressed
  4. 1 (14 ounce) can artichoke hearts in water, drained and chopped
  5. 1 ½ cups cooked crabmeat
  6. ¾ cup grated Parmesan cheese
  7. 1/3 cup chopped green onion
  8. 1/3 cup chopped red bell pepper
  9. 1 tsp ground cayenne pepper
  10. ½ cup dry bread crumbs
  11. 2 tsp chopped green onion, or to taste
  12. 2 tsp chopped red bell pepper, or to taste

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  3. Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 tsp green onion and 2 tsp chopped red bell pepper.

For additional information on this recipe, click here.

Crab Cakes with Wasabi Mayonnaise

(Recipe courtesy of delish.com)

Ingredients:

  • 1 lb. backfin lump crabmeat
  • 1 ¼ cup fine fresh breadcrumbs (from 3 slices white bread)
  • 1 large egg
  • 2 tbsp. snipped fresh chives
  • 2 tbsp. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 tsp. Old Bay seasoning
  • 1 tsp. lemon zest
  • 3 tbsp. canola oil

Citrus Wasabi Mayonnaise: Stir ½ teaspoon grated lemon zest and 1 tablespoon lemon juice into ½ cup wasabi mayonnaise.

Directions:

  1. Heat oven to 400° degrees F. Line a baking sheet with parchment paper.
  2. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
  3. Using a small ice cream scoop, shape mounds of crab mixture (about 1 ½ tbs) into small round cakes, about 1 ½ inches wide.
  4. Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.

For additional information on this recipe, click here.

 

 

MedicAlert Team Member