Ready to try something new? Try these delicious dishes prepared by Fry's Food Stores Executive Chef Jon Mortimer.
Crab Salad Tartlets
Yield 15 Servings
1 can (6 ounces) lump crabmeat, drained
½ cup shredded Swiss cheese
¼ cup mayonnaise
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 teaspoon dried parsley flakes
¼ teaspoon pepper
½ tsp. old bay seasoning
½ tsp. dill
Salt to taste
¼ cup Parmesan cheese
1 package (1.9 ounces) frozen miniature phyllo tart shells
In a small bowl, combine the crabmeat, cheese, mayonnaise, celery, onion, parsley, Old Bay, dill and pepper. Season with salt as/if needed.
Spoon (or use small scoop style disher) filling into tart shells and sprinkle with Parmesan cheese. Place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
Santa Fe Style Enchiladas
Yield 6 Servings
Olive oil cooking spray
12 ounces Portobello mushroom caps, cut into 1/2-inch slices
1 large red bell pepper, halved, seeded, cut into thin strips
1 bunch scallions, sliced
3 plum tomatoes, diced
1 +/- chipotle chile in adobo sauce, chopped, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon salt
4 ounces cream cheese, softened
1/3 cup fresh cilantro, chopped, plus 2 tablespoons per recipe
1/4 cup sour cream
2 cans (10 ounces) enchilada sauce
1 packages (8 ounces) 6-inch white-corn tortillas
1 cup Monterey Jack cheese, shredded
1 1/2tablespoon(s) dry Jack (or Parmesan) cheese, grated
Heat oven to 375 degrees F. Coat a nonstick skillet with olive oil cooking spray; place skillet over medium-high heat. Add mushrooms, bell pepper, and scallions; cook 5 minutes, stirring, until just tender. Add plum tomatoes, chili, adobo sauce, cumin, cinnamon and salt. Reduce heat to medium; cook 5 minutes longer, stirring. Remove from heat; stir in cream cheese, 1/3 cup cilantro, and sour cream.
Coat the bottom of a shallow baking dish with a thin layer of enchilada sauce. Soften tortillas in warm skillet or directly over the flame of a gas burner. Dip tortillas, one at a time, into enchilada sauce to lightly coat. Spoon 1/3 cup mushroom mixture across center; roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling. Top with remaining enchilada sauce. Sprinkle with cheeses.
Bake uncovered, 15 minutes; let stand 5 minutes. Top with cilantro.
Black and White Irish Cream
Yield 18 cupcakes
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla
Irish Cream Filling:
8 ounces cream cheese
1/3 cup sugar
½ cup Irish Cream
In a large bowl, stir together the first 5 ingredients. In another bowl, beat together water, oil and vanilla. Gradually add to the dry ingredients, stirring until well blended.
Fill 18 cupcake liners half full of batter. Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter. Bake at 350°F for 25 minutes.
For Gluten Free: Replace cupcake batter above with Bob's Red Mill ™ Gluten Free Chocolate cake Mix and fill with Irish Cream Filling as directed.
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