Thanksgiving Appetizers

I love Thanksgiving. It’s a foodie’s dream. There’s so many different types of food and you get to sit around and eat all day with the people you love most. What’s not to like?

I’m usually in charge of appetizers. We really don’t need them because we end up with way too much food anyway, but they’re fun and I get to make new things. This year I made deviled eggs two ways, spinach artichoke dip and mini beef wellington. I hope you like the recipes. But more importantly I hope you had a wonderful Thanksgiving!

 

Classic Deviled Eggs

I had never made deviled eggs before and I’m going to be honest here: it’s not fun. It takes forever for the eggs to boil and then you have to peel all of them. But I swear they are so worth it.

• 1 dozen hard boiled eggs
• 2 teaspoons mustard
• 1/2 cup mayonaisse
• 1 Tablespoon onion, minced
• 1/4 teaspoon hot sauce
• Salt and Pepper
• Paprika, for garnish

Cut eggs in half lengthwise. Scoop yolks into a medium sized bowl. Place whites on a serving platter. Mash egg yolks and add mustard, mayo, onion, hot sauce, salt and pepper. Combine well. Place yolk mixture in a plastic bag and cut one corner. Pipe yolk mixture into egg whites and dust with paprika. Serve immediately.

 

Bacon Ranch Deviled Eggs

Classic deviled eggs are delicious, but add bacon and ranch to anything and it instantly becomes better. The ranch dressing mix can be a little salty so you may need to add a little ranch dressing to thin it out and add some creaminess.

• 1 dozen hard boiled eggs
• 1/2 cup mayonaisse
• 2 teaspoons dry ranch dressing mix
• 2 teaspoons mustard
• 1 Tablespoon onion, minced
• Bacon, cooked and crumbled

Cut eggs in half lengthwise. Scoop yolks into a medium sized bowl. Place whites on a serving platter. Mash egg yolks and add mayo, dressing mix, mustard and onion. Combine well. Place yolk mixture in a plastic bag and cut one corner. Pipe yolk mixture into egg whites and top with bacon. Serve immediately.

 

Spinach Artichoke Dip

I made a double batch of this delicious dip because everyone in my family absolutely loves it. My sister asks for it every time I make appetizers and I don’t blame her. It’s pretty awesome. I serve it with tortilla chips and celery.

• 1 (8 oz) package cream cheese
• 1 (12 oz.) jar marinated artichoke hearts, drained and chopped
• 1/2 cup frozen spinach, defrosted, drained and chopped
• 1/4 cup mayonaisse
• 1/4 cup Parmesan cheese
• 1/4 cup Romano cheese
• 1 clove garlic, finely minced
• 1/2 teaspoon dried basil
• Salt and pepper

Allow cream cheese to come to room temperature. Mix with mayo, cheeses, garlic, basil, salt and pepper until well combined. Add artichoke hearts and spinach. Mix well. Grease an 8×8 pan and fill with dip. Top with some extra cheese and bake at 350˚ for 25 minutes.

 

Mini Beef Wellington

So these are anything but traditional. Beef Wellington is (according to wikipedia) is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. Duxelles are sauteed onions and mushrooms. I decided to do these an easier way and use phyllo tart shells. And I added cheese, of course.

• 3 packages phyllo tart shells
• 1 small onion, minced
• 8 oz. mushrooms, minced
• 1 clove garlic, minced
• 1 small steak, cubed
• 4 Tablespoons butter, divided
• 1/2 cup mozzarella cheese

In 2 Tablespoons butter saute the onions until carmelized. Add mushrooms and garlic. Cook until softened. Remove to a small bowl. Using the same skillet melt the remaining 2 Tablespoons butter. Cook steak to your desired doneness. Fill each tart shell with about 1/2 teaspoon mushroom and onion mixture. Top with one cube of steak and a sprinkle of mozzarella cheese. Bake at 350˚ for about 8 minutes, or until cheese is melted and filling is warmed. Serve immediately.

And as always, enjoy!