Foodie Friday! Holiday Appetizer Recipes

Spinach Balls
Via Sweet as Honey

Are you ready to get your holiday party on?!  Are you tired of your current appetizer recipes and want to try something new?  Whether you are hosting or need to bring a dish to a party, we've found some delicious holiday appetizer recipes to help you out. Enjoy!

Spinach Balls
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Appetizer
Cuisine: French
Servings: 30 spinach balls
Author: Carine at Sweet as Honey

6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used Cheddar, use grated parmesan or grated emmental for more cheese flavor
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g)
1/2 teaspoon garlic salt

Preheat oven to  350 F (180 C).
Trim and wash the fresh spinach leaves.

Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes. 

Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.

Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.

Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.
Serve immediately or cold in luchboxes.
Serve with dips of your choice like pesto, hummus or homemade ketchup.

Recipe Notes:
Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

Roasted Cranberry and Goat Cheese Flatbreads
Via Healthy Seasonal Recipes

Roasted Cranberry and Goat Cheese Flatbreads
Prep Time: 15 minutes

Total Time: 35 minutes
Author: Katie Webster
Yield: 16 servings
Serving Size: 2 slices

1 1/2 cup fresh cranberries
3 tablespoons pure maple syrup, dark or amber
1 tablespoon finely chopped shallot
1/2 teaspoon chopped dry thyme
1/4 teaspoon salt
2 Stonefire flatbreads, (14.1 oz package)
1 4-ounce package fresh goat cheese, crumbled

Preheat oven to 375 degrees F.
Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish. Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes. Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.

Lay flatbreads out on work surface. Spread the hot cranberry mixture over the flatbreads, dividing evenly. Top with the goat cheese. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 small wedges or strips each.

Crock Pot Sweet Chili BBQ Kielbasa
Via Iowa Girl Eats

Crock Pot Sweet Chili BBQ Kielbasa
Author: Iowa Girl Eats
Serves 6
2-13.5oz packages or 1-3/4lb kilebasa (I used Johnsonville)
1 cup sweet chili sauce
1 cup bbq sauce

Slice kielbasa into 1" rounds then add to a 6 quart crock pot (could use a 4 or 5 quart as well.) Whisk sweet chili sauce and bbq sauce together in a bowl then add to crock pot and stir to combine. Cook on low for 3 hours or high for 1-1/2 - 2 hours, or until hot. Let crock pot sit with the lid off for 10-15 minutes after cooking to help sauce thicken up a bit.


This recipe can be easily doubled - increase cooking time by an hour or until kielbasa is hot.

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