Spinach Cheese Bagel Bites
4 one-day-old bagels
4 ounces fresh spinach, stems removed, chopped (about 4 cups)
1 cup shredded provolone cheese
3/4 cup shredded Swiss cheese
1/3 cup minced onion
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground nutmeg
Preheat oven to 375°F (190°C).
Split bagels in half horizontally. With a grapefruit spoon, hollow out some of the bread.
Place spinach in microwaveable bowl; sprinkle lightly with water. Cover loosely and microwave on high until spinach is wilted, about 1 minute, 20 seconds. Remove and drain well.
Combine spinach, cheeses and remaining ingredients, except bagels.
Place bagel shells on foil-lined baking sheet. Place about 1/4 cup cheese mixture on each bagel. Bake bagel until cheese has melted and edges are lightly toasted, about 8 to 10 minutes.
Cut each bagel half into quarters to make a total of 32 pieces.
Makes 32 appetizers.
1 spaghetti squash — about 3 pounds
2 tablespoons olive oil
Kosher salt and ground black pepper — to taste
2 tablespoons butter
1 1/2 pounds mixed wild mushrooms — cleaned, woody stems removed, and caps coarsely chopped
1/4 cup minced shallots
2 teaspoons minced fresh thyme
1/4 cup cognac — Port or red wine
1/2 cup low-sodium chicken stock
3 tablespoons heavy cream
1/4 cup minced fresh chives
Fresh lemon juice — to taste
Split the squash in half lengthwise and scrape out the seeds. Place the squash in a microwave-safe dish with about 1/2 inch of water; cover and microwave on high for about 15 minutes, until squash has softened all the way through. Let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl, toss with 1 tablespoon of the oil, and season to taste with salt and pepper; keep warm.
Meanwhile, heat the olive oil with the butter in a large pan over medium heat. When the butter has melted, add the mushrooms and shallots. Cook, stirring, until the mushrooms have softened and released some of their liquid, about 5 minutes. Stir in the thyme, and season to taste with salt and pepper.
Pour in the cognac and chicken stock; stir to combine, then cook for about 3-4 minutes, until the liquid has partially evaporated. Remove from the heat, and stir in the cream and chives. Season to taste, adding a squeeze of lemon juice, if needed. Pour over the squash, toss to combine, and serve.
1 (10-ounce) can refried beans
1 teaspoon sour cream
6 jumbo eggs
Salt and freshly ground black pepper
1 tablespoon chives, minced
2 tablespoons olive oil
1 pound ground beef
1 small onion minced
1 clove garlic minced
1 tablespoon minced poblano pepper
5 (6-inch) flour tortillas
1 cup shredded Colby cheese
Salsa, for topping
Sour cream, for topping
In a small bowl add refried beans and sour cream. Mix together and place in microwave for 2 minutes.
Add 6 eggs and a dash of salt and pepper another bowl. Whip for 1 minute and add chives.
In a large saute pan over medium high heat, add oil. Add meat and brown until cooked, approximately 6 minutes. Add onions, garlic and pepper and saute until fragrant. Season with salt and pepper and set aside.
In a saute pan, add oil. Pour about 2-ounces of egg into pan. With a rubber spatula, flip eggs to cook other side. Repeat with remaining egg.
Lay tortillas out on a cutting board. With a rubber spatula, spread refried beans onto tortilla. Place about a 1/2 cup of beef mixture in center. Fold tortilla into a burrito. Repeat with remaining tortillas.
Wrap egg on the outside of the tortilla wrap. Top with cheese. Place in microwave for 3 minutes to melt cheese. Top with salsa and sour cream.