As this year comes to an end (thank god), that means it’s time to make your list of New Year’s Resolutions, and like everyone else you most likely put workout and eat better at the top of that list. But till then keep the party going with these delicious New Year’s foods that you’ll be eating till midnight.
To kick this list of New Year’s foods off, we have three festive appetizers from delish.com that prove as far as New Year’s foods go, appetizers can be the star meal at any of your New Year’s Eve gatherings.
INGREDIENTS:
1 lb. flank steak, pounded 1/4-inch thick
2 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped rosemary
1 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
1/2 (1-lb) bag frozen French fries
Steak sauce, for serving
DIRECTIONS:
Preheat oven according to French fry package directions. Slice steak against the grain, on the diagonal, into thin 2-inch-long strips.
In a large bowl, whisk together olive oil, rosemary, Dijon, and Worcestershire, then add steak and toss to coat. Let marinate in the fridge, at least 15 minutes and up to 2 hours. When ready to grill, generously season with salt and pepper.
Meanwhile, bake frozen fries according to package directions. Let cool slightly.
Heat a grill to medium-high or heat a grill pan over medium-high heat. Grease grates or pan with vegetable oil. Place four to five baked French fries on top of a piece of steak and roll up; secure with a toothpick. Repeat until all steak and fries are used up.
Grill until charred, about 2 minutes per side for medium-rare.
Drizzle with steak sauce before serving.
INGREDIENTS:
10 slices bacon
1 oz. (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 c. freshly grated Parmesan
1 c. shredded mozzarella, divided
1 baguette, sliced and toasted
DIRECTIONS:
Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper.
Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 25 to 30 minutes.
Serve with crostini.
INGREDIENTS:
Cooking spray, for pan
1 1/2 lb. baby mushrooms
2 tbsp. butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Kosher salt
Freshly ground black pepper
1/4 c. freshly grated Parmesan, plus more for topping
4 oz. cream cheese, softened
2 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. freshly chopped thyme
DIRECTIONS:
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Garnish with parsley to serve.
Recipe courtesy of Ina Garten that can be found on foodnetwork.com
INGREDIENTS:
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Next on the list of New Year’s foods we have a merry cocktail that can brighten up any party because as far as New Year’s foods go, champagne is a main course.
Recipe courtesy of the Food Network Kitchen
INGREDIENTS:
Three 1/4-ounce packets unflavored powdered gelatin
1/2 cup sugar
1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
2 cups sparkling pale white grape juice, chilled
8 raspberries
1 tablespoon half-and-half
DIRECTIONS:
Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes.
Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don’t let the liquid come to a boil).
Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm.
Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened).
Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly.
Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.
Finally we have a simple yet delicious entrée you can whip up to impress all your New Year’s Eve guests.
Recipe courtesy of Charlyne Mattox, can be found on countryliving.com
INGREDIENTS:
3 clementines, divided
1 lemon, sliced
8 sprigs thyme, plus 1 tablespoon thyme leaves
1 (3-pound) skin-on salmon fillet
1 1/2 tbsp. pure honey
1 tbsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down.
2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.
3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.
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