The first recipe is called Mini Ham and Cheese Frittatas which I adapted from a Cooking Light recipe. I made a few minor tweaks to the original recipe. I used leeks instead of regular onions and I added a splash or two of Tabasco sauce to give them an extra 'kick'. Rather than mini muffin tins, I used my mini cheesecake pans with lift out bottoms. They worked beautifully. You can find the original recipe here and my version below:
Mini Ham and Cheese Frittatas
Yield about 1-2 dozen mini frittatas depending on the size of the pan you use. My mini cheesecake pan only made about 12.
1 T Canola oil
1/2 cup finely diced leek or onion
2/3 cup finely diced ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1-2 dashes of Tabasco sauce
4 large egg whites
1 large egg
Preheat oven to 350°.
Heat 1 tablespoon coooking oil a large skillet. Add chopped leek or onion and sauté 2 minutes or until crisp-tender. Add ham and sauté another 3 minutes. Remove from heat and cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
For my next appetizer, I chose a recipe that had been given to me by a good friend a few years ago called Baked Vidalia Onion Dip. Normally, I use a shallow casserole dish to bake the recipe and serve it with crackers but this time I used store-bought mini phyllo tart cups. I found these beautiful baby Vidalia onions which I used but regular Vidalias or any sweet onion will work just fine.
I simply spooned a tablespoon of the mixture into each emply tart shell and baked in the oven for 20 minutes. Yummy!
Baked Vidalia Onion Spread
Preheat oven to 350F
1 cup sliced Vidalia or other sweet onions (if you are using mini tart cups make a finer dice)
1 cup Swiss cheese/or Gruyere
1 cup mayonnaise
1/8 teaspoon Cayenne for ‘kick’ - optional
Sauté onions in frying pan with a little olive oil until soft, translucent and slightly golden (don’t let them burn!)
Mix onions with cheese and mayo and pour into oven-proof dish and bake at 350 degrees F for 30 to 45 minutes.
If you are using the mini tart cups, place shells on a baking pan and spoon about 2 teaspoons of the above mixture into each cup. Bake for only 20 minutes.
Serve with Crackers if not using phyllo cups.
I hope to be adding a couple more recipes tomorrow! Happy Superbowl, everyone!