Wednesday, December 30, 2015

3 Very Delicious New Year's Eve Party Bites

Bite Size Fish Tacos

                                                                    From a taste of home
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:36 servings


  • 1/2 cup salsa verde
  • 4 ounces cream cheese, softened
  • 2 tablespoons lime juice, divided
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon honey
  • Dash salt
  • 12 frozen breaded fish sticks
  • 1 tablespoon taco seasoning
  • 36 tortilla chip scoops
  • 1-1/2 cups coleslaw mix
  • 3/4 cup cubed avocado
  • 3/4 cup chopped seeded tomato
  • Lime wedges and additional minced fresh cilantro


  • 1. In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
  • 2. Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.
  • 3. Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.
  • 4. Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro. Yield: 3 dozen. 

Brussels Sprouts With Bacon Jam

                                                                                            From Epicurious
Makes 32 pieces
Active Time
45 minutes
Total Time
1 hour 20 minutes


  1. For the bacon jam:
    • 1 pound thick-cut bacon, cut into 1/4-inch strips
    • 1 large onion, finely chopped
    • 1 garlic clove, finely chopped
    • 3/4 cup granulated sugar
    • 1/2 cup (packed) dried apricots (4 ounces), roughly chopped
    • 1/4 cup sherry vinegar
    • 1 sprig thyme
    • 3 sprigs rosemary
    • 1 bay leaf
    • Kosher salt
    • Freshly ground black pepper
  2. For the Brussels sprouts:
    • Kosher salt
    • 16 medium Brussels sprouts (12 ounces), trimmed and halved
    • 2 tablespoons olive oil
    • 2 garlic cloves, smashed
    • 4 sprigs thyme
  3. Special equipment:
    • 32 small skewers or toothpicks 

Bacon-Wrapped Dates

                                                                                                    Martha Stewart


  • 32 pitted dates (about 10 ounces)
  • 2 ounces shelled, salted whole pistachios
  • 2 ounces dried apricots, cut into 32 strips
  • 1 pound lean best-quality bacon, thinly sliced and then halved crosswise 


  1. Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose.
  2. Transfer to a rimmed baking sheet. Bake until bacon is crisp, about 10 minutes, flipping each wrapped date after 8 minutes. If frozen, bake at 400 degrees for 10 minutes; flip, and bake 10 minutes more. Transfer wrapped dates to paper towels to drain. Serve with toothpicks.

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