Appedinner? Dinnatizers?

I'm joining Cheri at It's So Very Cheri for a fun blog party. She is hosting Celebrate the Holidays and is looking for great fall decor and tasty treats. 

My kids love it when I make lots of little things for dinner. I guess it's like going to a buffet, plus the food is all their size. Serve it up with a big salad and it's a fun change from regular ole dinner. This round of appetizers is a little old school, but super yummy!

I'm always amazed how the same handful of ingredients can be transformed into such different dishes. It seems like everything I make in the winter months starts with diced onion and garlic sauteing in oil. When I made this round of appetizers I had all the ingredients prepped and each dish shared several components with another dish, yet they all taste unique.

Crab Cakes

1/2 an onion, finely chopped
3 stalks of celery, finely chopped
4- 6 tablespoons of butter
1 pound of crab meat, picked over
1/2 cup panko breadcrumbs
1/2 cup mayo
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon worchestershire sauce
splash of hot sauce
2 tablespoons parsely, minced

In a skillet over medium low heat melt 3 tablespoons of the butter.
Cook the onion and celery until tender.
Transfer to a medium bowl and stir in crab and bread crumbs.
In a small bowl, mix the mayo, Old Bay, worchestershire sauce, hot sauce, parsley and salt and pepper.
Stir mayo mixture into crab mixture and combine well.
Line a baking sheet with wax paper and form crab mixture into 3 inch round cakes.
Chill for at least an hour.
Melt a tablespoon of butter in a skillet over medium heat.
Cook the crabcakes in batches, about 3 minutes per side.
Enjoy!


Zucchini Boats

8 zucchinis, halved lengthwise
1/2 pound sausage
2 tablespoons butter
1/2 an onion, chopped finely
2 cloves of garlic, chopped finely
3 stalks of celery, chopped finely
1/4 cup mayo
1/2 cup panko
1/2 mozzarella, shredded
2 tomatoes, seeded and diced
2 tablespoons parsely, minced

Preheat the oven to 350 degrees.
In a skillet over medium heat, brown the sausage.
Drain on a paper towel lined plate.
Meanwhile, using a small spoon, seed the zucchinis.
Place the zucchinis on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and roast for 10 minutes, until they just start to get tender.
In another skillet, melt the butter.
Saute the onion, garlic, celery and zucchini, um, guts.
When tender, remove to a medium bowl.
Add the sausage, mayo, panko, mozzarella, tomatoes and parsley, and mix well.
When the zucchini are ready, spoon the mixture into the boats.
Bake for another 10 - 15 minutes.
Enjoy!

Stuffed Mushrooms

Adapted from Pioneer Woman

24 ounces white button mushrooms, washed and stems removed and finely chopped
1/2 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup chicken stock
Salt and pepper to taste

Preheat oven to 350 degrees.

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet with a little of the sausage drippings. 

Saute over medium low heat until tender.

Pour in chicken stock to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. 

Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese, egg yolk and parmesan cheese.
Add cooled sausage and onion mixture. 

Stuff mixture into the cavity of each mushroom, creating a mound over the top.

Bake for 20 to 25 minutes, or until golden brown. 

Allow to cool at least 10 minutes before serving.

I had quite a bit of the mushroom filling left over, so I warmed it up tossed it will some pasta and a little cream the next night for dinner. Yum!

Now head on over to Cheri's to see all the other Fall fun!