Pepperoni Pizza Puffs

3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
1/2-3/4 cup pepperoni, chopped
1/2 cup pizza sauce

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

 

Recipe and Photo Source: http://www.plainchicken.com/2011/02/sausage-pepperoni-pizza-puffs.html#more

Baked Spinach Dip Mini Bread Bowls

Are you looking for a great appetizer or side dish? Do you like spinach dip but wish it was less messy? This is for you! I love spinach dip and I love bread but most of all I love this recipe! I have made it several times this month and it turns out great every time!  The recipe below includes my adjustments.

http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

Baked Spinach Dip Mini Bread Bowl Recipe

24 pieces of fresh roll dough or thawed frozen roll dough

2 tablespoons canola oil

2 cups baby spinach, coarsely chopped

1 clove fresh garlic, minced

3 oz softened cream cheese

1/2 cup sour cream

¼ cup shredded Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 tablespoon siracha

1/8 teaspoon freshly ground black pepper

1/2 Cup shredded mozzarella cheese

Preheat oven to 350 degrees F.  Spray muffin pan with non stick cooking spray.  Press each piece of roll dough into about a 3 inch round, then press into the bottom and up sides of each muffin cup.  Set aside. Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan cheese, mozzarella cheese, siracha, garlic powder, salt and pepper into a medium bowl.  Mix until well combined.  With a cookie scoop, scoop dip into each of the centers of bread bowls.  Bake for 15-20 minutes until golden brown on the edges.  Remove and let cool for 3-5 minutes before removing from oven.

Source: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

Salmon Cakes

Salmon Cakes

Food Network - Ina Garten

1/2 pound fresh salmon

Good olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

3/4 cup small-diced red onion (1 small onion)

1 1/2 cups small-diced celery (4 stalks)

1/2 cup small-diced red bell pepper (1 small pepper)

1/2 cup small-diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

3 slices stale bread, crusts removed

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot. 

 Source: Food Network