Quick and fun recipes for your NYE party

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WILMINGTON, NC (WWAY) — Looking for some quick and easy recipes to spruce up your New Year’s Eve spread? Or, maybe you’re going to a party and don’t want to show up empty-handed. Chef Keith Rhodes from Catch on Market Street comes to your rescue with some fun ideas, topped with tradition.

Creamy Collard Dip

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1 small sweet onion, chopped (about 1 cup)

1 medium red sweet pepper, seeded and chopped (3/4 cup)

1 pound fresh collard greens, trimmed and coarsely chopped (6 cups)

3 cloves garlic, minced

1 8 ounce package reduced-fat cream cheese (Neufchatel), cubed and softened

2 ounces reduced-fat Monterey Jack cheese, shredded (1/2 cup)

1/2 cup light sour cream

1/2 teaspoon Cajun seasoning (optional)*

Thin bread sticks or vegetable dippers, such as sweet pepper strips

Several stripes of bacon
Directions:

Preheat oven to 350 degrees. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or Sweet potato tortilla chips

Black-Eyed Pea Crab Fritters

1 lemon, zested 1 teaspoon mustard powder

1 teaspoon seafood seasoning (such as Old Bay®)

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/3 cup rinsed and drained canned black-eyed peas

1 egg

1 tablespoon mayonnaise

1 (16 ounce) can crab meat, drained and chunked

1/3 cup grated Parmesan cheese 1 cup panko bread crumbs

1/ 4 cup olive oil

Chipotle Aioli

1 cup mayonnaise

2 tablespoons finely chopped chives

2 minced garlic cloves

2 teaspoons fresh lime juice

1 teaspoon chipotle chile powder or chipotle hot sauce
Directions:

Add all ingredients to bowl Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined. Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes. Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side. Do not turn the crab cakes over until they are browned otherwise they will break. These crab cakes do not need any accompanying sauce. Whisk ingredients for the Chipotle Aoili together.