"Black Friday" Appetizers for parents

After Patrick and I enjoyed a quiet Thanksgiving Day complete with pumpkin cinnamon rolls, turkey breast, and Catching Fire we welcomed my parents to town on Friday afternoon. They arrived in anticipation of the UNC-Duke football game on Saturday.

You may have noticed that Patrick and I planned a somewhat light menu plan for Thanksgiving Day. We did this because we were planning to have more variety on Friday when my parents were visiting. It's better to fix more things when there are more mouths to feed! Their plan was to get to our house mid-afternoon, relax, and then we'd have a nice dinner. Patrick and I planned to have appetizers ready when they got here so we could have some nibbles and then a later dinner. We had spinach artichoke dip, spicy lemon garlic shrimp, and cheddar biscuits with pecans as the appetizers. Read on for the recipes!

Here's the appetizer spread

Spinach Artichoke Dip from The Chew & Clinton Kelly
Skill level: Easy | Time: 30-60min | Servings: 8
1/3 cup Mayonnaise
1/3 cup Cream Cheese
1/4 cup Sour Cream
1 cup freshly grated Parmesan Cheese
1 cup chopped Marinated Artichokes (drained and rinsed)
2 cups chopped Frozen Spinach (thawed and drained)
2 tablespoons Roasted Garlic
freshly cracked Black Pepper
fresh Tortilla Chips (to serve)
   Preheat oven to 375 F. In a large mixing bowl, stir together the ingredients and season to taste. Transfer to a small, oven-safe serving dish. Bake for 20 minutes or until bubbling and slightly golden on top.
   Serve warm with fresh tortilla chips.

Spicy Lemon Garlic Shrimp from The Pioneer Woman
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8
2 pounds Raw Shrimp, Deveined, Shells On
2 sticks Cold Unsalted Butter Cut Into Pieces
1 teaspoon Kosher Salt
4 cloves Garlic, Peeled
1/4 cup Fresh Parsley
1/2 teaspoon Crushed Red Pepper
1 whole Lemon, Juiced
   *we halved the recipe
   Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
   In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
   Bake until shrimp is opaque and butter is hot and bubbly.
   Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

Cheddar Biscuits with Pecans from Martha Stewart
4 ounces sharp cheddar cheese, grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup all-purpose flour
1 teaspoon coarse salt
Pinch cayenne pepper
30 pecan halves
2 egg whites, lightly beaten
   Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
   Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
   Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
   Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Then I put Patrick to work stringing up the Christmas lights and his mother-in-law offered to help!

Getting ready for Christmas!
What's your favorite holiday appetizer??

1 comment:

  1. Those lights are perfect! Food was great - all of it.