Party Like It's 2011!

HAPPY NEW YEAR!

Christmas has come and gone.  Don't get down in the dumps... the holidays aren't over yet!  New Years Eve & New Years Day are right around the corner.  Hosting a NYE bash?  Attending one, and you're not sure what to bring?  Here are some great party food ideas to make your last evening of 2011 one to remember!

BBQ Chicken Tartlets-

You've seen these on our blog and Facebook page before, and no we're not embarrassed to be a repeat offender where this recipe is concerned.  It's quick, easy and tasty.  What more could you want in a party appetizer?  You can make your own bbq sauce (hit up TIC for a great homemade recipe), or if you're pressed for time we recommend Sweet Baby Ray's.  Best BBQ sauce on the shelf!  For the tartlets, you take 2 packages of the mini phyllo shells (we're going for easy here, you don't have to bake your own!), and place them on a baking sheet.  For the filling, dice up 6oz cooked boneless chicken and mix it with 3/4c bbq sauce, 1/3c diced green onion, 2 egg yolks, 3oz shredded gouda, salt, pepper and 1/3c light cream or half & half.  Spoon the mixture into the shells and bake at 350 degrees for 20 min.

Sour Patch Martini-

Here's a fun cocktail idea that tastes delicious and looks cute!  In a cocktail shaker filled with ice, add 1oz each Chambord raspberry vodka, Sour Apple Pucker, Watermelon Pucker and sour mix. Pour into a martini glass. Float a couple sour patch candies on top and enjoy!

Caesaer Salad Crostini-

Take a baguette and cut it into thin slices.  Brush one side of each bread with a mix of 1/3c olive oil, salt, pepper, a pinch of garlic powder and a pinch of italian seasoning.  Place on a baking sheet, oiled side up, and bake on 400 degrees until just lightly toasted.  Remove from the oven and cool.  Mix shredded romaine, your favorite caesar dressing, and some grated parmesan cheese, and top each bread piece with the lettuce mix.

Smoked Gouda & Chorizo Poppers- 

(photo from foodnetwork.com) This is a great recipe from Food Network's Sunny Anderson!  These are in our stuffed pepper rotation along with the Buffalo Chicken Poppers (see TIC).  Here's the link to foodnetwork.com for Sunny's fabulous peppers!
http://www.foodnetwork.com/recipes/sunny-anderson/smoked-gouda-chorizo-jalapeno-poppers-recipe/index.html

Mini Beef Wellingtons-

Here's another great recipe from Food Network.  My husband made these for my 30th birthday party and the recipe has been in our app rotation ever since!  I recommend serving it with a horseradish dipping sauce.
http://www.foodnetwork.com/recipes/claire-robinson/mini-beef-wellingtons-recipe/index.html

Horseradish Dipping Sauce-

Mix 3/4c sour cream, 1/4c prepared horseradish, 1 tbsp green onion, 1 tbsp shallots, 3/4 tsp lemon juice.  Mix all, and season with salt & pepper.  Chill min 30 min and up to 6 hours.

Buffalo Chicken Dip-

I've had many variations of buffalo chicken dip over the years, and this recipe is my favorite.  The key? The SAUCE.  This is my favorite buffalo sauce out there.  I've been having trouble finding it in the stores as of late, so I've been ordering it online.  Nothing goes together quite as well as Anchor Bar buffalo sauce and Ken's ranch dressing.  To make the dip:  Mix 3/4c buffalo suace, 16oz softened reduced fat cream cheese, 8oz ranch, and a shredded store-bought rotisserie chicken.  Bake on 350 degrees until bubbly, about half and hour, stirring throughout.  Serve it with tortilla chips and carrot & celery sticks.

Peppermint Martini-

Looking for something to do with those leftover candy canes?  Hook them to a martini glass filled with peppermint goodness!  In a cocktail shaker filled with ice, combine 5oz vodka, 2oz white creme de cacao, and 1/2oz peppermint schnapps.  Shake well and strain into 2 martini glasses.

Italian Nachos-

Inspired by an appetizer at the Macaroni Grill.  Heat up 1.5c alfredo sauce on low heat.  While the alfredo sauce is warming up, cook & crumble 8oz hot or sweet italian sausage (or half hot half sweet) and brown.  Place a generous layer of tortilla chips into a baking dish.  Top with 1c shredded asiago cheese, and then pour the alfredo sauce over the cheese & chips.  Top with the sausage (remove the sausage from the pan with a slotted spoon to you don't carry over all that grease), 1c diced banana peppers, 1 diced tomato, 1 diced yellow onion, and 1.5c of italian blend cheese.  Bake on 350 degrees until the cheese melts and is nice and bubbly brown.  Garnish with diced green onion, if desired.

Lemony Artichoke Dip-

(photo from southernliving.com) Here's a nice cold dip alternative for artichokes. 
http://www.myrecipes.com/recipe/lemony-spinach-artichoke-dip-10000001654561/


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