Game Day Foods

 

The recipe featured in this photo was advertised as Phyllo Crab Cups from  cuisineathome.com in the December 2015 issue. The crab dip was baked in pre-made phyllo shells (Athens brand) at 400 degrees for 18 minutes.

I adapted the recipe and baked it in au gratin dish as pictured below. The dip was served with toasted garlic sourdough bread cubes and crackers. If you don't have Old Bay Seasoning check this link out for a substitute. 

https://thekitchencommunity.org/old-bay-seasoning-substitutes/

Dip Ingredients:

• 6 slices of bacon (thick-sliced)
• 8 oz. cream cheese (low fat), softened
• 1 cup grated pepper Jack cheese
• 3/4 cup grated Parmesan cheese
• 1/3 cup diced green onion
• 1/4 cup mayonnaise (lite) or Miracle Whip (lite)
• 1 tablespoon fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon minced fresh garlic
• 1 teaspoon Tabasco sauce
• 6 oz. lump crabmeat drained well and patted dry with a paper towel

Topping Ingredients:

• 3/4 cup crispy Panko crumbs
• 2 tablespoons Parmesan cheese
• 1 teaspoon parsley 
• 1 tablespoon butter  

Dip Directions:

• Preheat oven to 400 degrees. 
• Cook bacon until crisp and dice it. 
• In a mixing bowl combine all dip ingredients, and beat until well combined and smooth. 
• Lightly grease a baking dish. Place crab cream cheese mixture in it and smooth the top so it is evenly distributed.
• In fry pan heat butter and add topping ingredients. Stir until browned. Spread the topping evenly over the crab cream cheese mixture. 
• Bake uncovered for 20 minutes. 

Basil Tomato Puffs

Cook's Notes: This recipe is adapted from eatingwell.com

Ingredients:

• 1 sheet puff pastry 
• 1 or 2 tomatoes, sliced and drained on a paper towel
• 1/2 cup shredded Parmesan 
• Pepperoni slices (3 per appetizer)
• Fresh basil, chopped
• 1egg yolk mixed with 1 teaspoon water
• Salt and pepper to taste

Directions:

• Preheat oven to 360°F. Roll out the puff pastry and transfer to a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inch/8cm)
•  On each square, arrange a tomato slice, topped with 3 pepperoni slices, Parmesan, salt, pepper and chopped basil. Fold to opposite corners of each squares to form little boats.
  
• Brush each pastry with the egg yolk, then refrigerate for 10-15 minutes before baking in the oven for 15-20 minutes, until the cheese is melted and the pastries are puffed and golden. Serve immediately, enjoy!

Veggie Pinwheels

Cook's Notes: This recipe is on the lighter side.

Ingredients:

• Spinach Herb Tortilla
• Spinach leaves
• Red and yellow pepper slices
• Mushroom slices
• Thin slices of carrots (peel carrot lengthwise)
• Shredded purple cabbage
• 1 container of spreadable cheese garlic herb (I used the Alouette brand)
• Optional adding shredded chicken or thin slices of cooked salmon

Directions:

• Spread cheese almost to the edges of the tortilla
  
  
  
• Arrange veggies in rows and roll the tortilla tightly.
• Cover tightly with plastic wrap and refrigerate for several hours before cutting.

One More Thing...

Recently I found these containers and napkins at Hobbby Lobby. They are probably intended for grilled meals but I thought they were perfect for serving game day foods rather than using paper plates. 20 come in a pack.