Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

New Year’s Eve is just days away!  Whether you’re throwing a big bash or just ringing in the New Year with your significant other finger foods are a must have.  After all you shouldn’t start the New Year on an empty stomach!

This year I’m making these yummy Spinach Puffs as well as a few other tidbits to go with our bubbly!  Here are some of my favorite appetizer recipes, maybe you’ll find one or two that tickles your fancy!

Spinach PuffsThese Spinach Puffs are light and delish, your friends and family will love them.  Best of all Spinach Puffs are very easy to make, you can make them ahead of time or whip them up in about a half hour.

You’ll just need 4 main ingredients to whip up a batch of these Spinach Puffs.

You can make them ahead of time and freeze them in ziplock freezer bags until you’re ready to use them.  Just thaw them out to room temperature then pop them in a 400º oven to heat up.

By the way, you can use them for any occasion, you’re not limited to New Year’s Eve!

Spinach Puffs

Makes 24 Spinach Puffs

3 sheets frozen puff pastry – thawed to room temperature

5 oz. bag fresh baby spinach leaves

1 cup finely shredded mozzarella cheese

1 tsp. finely minced garlic

1 tsp. olive oil

Pinch of crushed red pepper (optional)

salt & pepper to taste

cooking spray

Procedure

Heat oil in a medium skillet

Add garlic and sauté about 1 minute or until golden brown

Add spinach leaves and cook until soft and dark green in color – use the spatula to cut spinach leaves into small pieces

Add salt, pepper & crushed red pepper

Cook one more minute

Turn off heat and let cool slightly

Add mozzarella cheese and stir well – cheese may melt

Lightly spray mini muffin pan with cooking spray

Unfold pastry sheets and cut out 3″ circles with a cookie cutter

Place a pastry circle in each muffin cup and gently press in

Divide spinach cheese mixture into each muffin cup

Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside

Pre-heat oven to 400º

Bake for 18 minutes or until pastry is golden brown

Remove from oven and serve warm or freeze for later.


If you liked these Spinach Puffs you might want to try these other recipes by Savvy Nana!

spinach puffsCheesy Crescent Bites [spacer height=”20px” id=”2″]

spinach puffsShrimp Scampi Cheese Dip  [spacer height=”20px” id=”2″]

spinach puffsCrunch Mushroom Poppers [spacer height=”20px” id=”2″]

spinach puffsSundried Tomato Puff Pastries [spacer height=”20px” id=”2″]

spinach puffsRoasted Red Pepper Deviled Eggs  [spacer height=”20px” id=”2″]

 


Chocolate of the Month Club

Spinach Puffs
Print Recipe
Servings
24 Puffs
Servings
24 Puffs
Spinach Puffs
Print Recipe
Servings
24 Puffs
Servings
24 Puffs
Ingredients
Servings: Puffs
Instructions
  1. Heat oil in a medium skillet
  2. Add garlic and sauté about 1 minute or until golden brown
  3. Add spinach leaves and cook until soft and dark green in color - use the spatula to cut spinach leaves into small pieces
  4. Add salt, pepper & crushed red pepper Cook one more minute
    spinach puffs
  5. Turn off heat and let cool slightly Add mozzarella cheese and stir well - cheese may melt
  6. Lightly spray mini muffin pan with cooking spray
  7. Unfold pastry sheets and cut out 3" circles with a cookie cutter
  8. Place a pastry circle in each muffin cup and gently press in
    spinach puffs
  9. Divide spinach cheese mixture into each muffin cup
    spinach puffs
  10. Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside
    spinach puffs
  11. Pre-heat oven to 400º
  12. Bake for 18 minutes or until pastry is golden brown
  13. Remove from oven and serve warm or freeze for later.
Share this Recipe
Powered byWP Ultimate Recipe
Pan Fried Herb Crusted Chicken Breasts

Pan Fried Herb Crusted Chicken Breasts

Have you resolved to eat healthier this year?  Like many folks we try to eat healthy most of the time, but holidays always set us back just a little bit.  So last month my husband announced that after several months of slacking he was determined to loose a few pounds and make healthier choices.  In other words he’s back on his low carb diet of meat and veggies.  Sounds great, but it also presents a challenge.  The challenge being finding “healthier” meals to prepare on my very busy schedule.  Imagine how happy I was to find thin sliced boneless skinless chicken breasts at our neighborhood market.

I love the thin cut breasts because they are so versatile and cook very quickly.  Perfect for my schedule!  But the thinness of the breasts do present a challenge, how not to over cook and dry them out.  Anyway I have been using them for stir fries and other chicken dishes, the trick is to reduce the cooking time so they don’t dry out.  No one likes to eat tough dry chicken breasts!

For variety I tried preparing the chicken breasts different ways, experimenting with different herbs and cooking methods.  Here’s a quick easy recipe I made the other day, Pan Fried Herb Crusted Chicken Breasts.  This dish is quite healthy.  It uses very little oil, and adds no salt.  The flavor comes from the dried herbs generously patted on the chicken breasts.  Best of all this dish takes about 15 minutes to make cook and another 5 -10 minutes to rest.  Served with a salad or pasta it makes a great healthy dinner!

Pan Fried Herb Crusted Chicken Breasts

Ingredients:

4 Thin Sliced Boneless Skinless Chicken Breasts – if you can’t find thin sliced breasts, cut 2 breasts horizontally to make 4 thin slices

1 Tbs. Olive Oil

1/4 Cup Dried Oregano

1/4 Cup Dried Rosemary

2 Tbs. Dried Thyme

1/4 Cup Garlic Powder

1 Tbs. Cayenne Red Pepper (optional)

1 Tbs. Crushed Red Pepper (optional)

Directions:

Wash chicken breasts and pat dry with paper towel

Mix all dry ingredients together.

Chicken breastsPat generous amounts of spice mixture on to both sides of each chicken breast

Heat Olive Oil over medium high heat

Gently drop each chicken breast into hot oil.  Oil should sizzle when chicken breasts are dropped in.

Cook each side of the chicken breasts 3-4 minutes.

Transfer onto plate and let sit for 5-10 minutes before serving.  It’s very important to let the chicken breasts rest because this will complete the cooking process.  If you serve it without resting chicken breasts will be under cooked.

 

Pan Fried Herb Crusted Chicken Breasts
Print Recipe
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Pan Fried Herb Crusted Chicken Breasts
Print Recipe
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Servings Prep Time
2 5 mins
Cook Time Passive Time
8 mins 5-10 mins
Ingredients
Servings:
Instructions
  1. Wash chicken breasts and pat dry with paper towel
  2. Mix all dry ingredients together.
  3. Pat generous amounts of spice mixture on to both sides of each chicken breast
  4. Heat Olive Oil over medium high heat
  5. Gently drop each chicken breast into hot oil. Oil should sizzle when chicken breasts are dropped in.
  6. Cook each side of the chicken breasts 3-4 minutes.
  7. Transfer onto plate and let sit for 5-10 minutes before serving. It's very important to let the chicken breasts rest because this will complete the cooking process. If you serve it without resting chicken breasts will be under cooked.
Share this Recipe
Powered byWP Ultimate Recipe