Next Thursday, FabSugar and I are hosting a game night. However, instead of playing a board game, we'll be getting limber with rounds of Twister. I'm prepping some small bites to serve at the party, and Fab requested that they be light and easy to eat. To keep up with the theme, I'll make garlic bread twists. They are crunchy and filling. Next, for a dose of nostalgia, I'll plate mushrooms stuffed with creamy spinach. The addictive app is flavorful and vegetarian-friendly.
To round out the menu and add a punch of protein, I'll offer finger-licking-good lemony shrimp. Guests can grab each shrimp with skewers. To get these uncomplicated and fun recipes,
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1 cup grated Parmigiano-Reggiano (2 oz), divided
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 pounds store-bought pizza dough
- 1/4 cup finely chopped flat-leaf parsley
- Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
- Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
- Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
- Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
- Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
- Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
- Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
- Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
- Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.
Makes 18 twists.
Make ahead: Bread twists can be baked, but not coated, 2 hours ahead. Reheat on a large baking sheet in a 350°F oven until hot, 3 to 5 minutes, then brush with garlic oil and roll in parsley and cheese.
- Appetizers, Breads/Crackers
- North American
- 1/2 cup cream cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper
- One 10-ounce box frozen spinach, thawed and squeezed dry
- 16 white stuffer mushrooms
- Combine 1/2 cup cream cheese, 1/2 cup grated parmesan cheese and 1/2 teaspoon ground nutmeg; season with salt and pepper.
- Stir in one 10-ounce box frozen spinach, thawed and squeezed dry. Fill 16 white stuffer mushrooms.
- Bake in a 375° oven for 15 minutes.
- Vegetables, Appetizers
- North American
- 1 pound large shrimp, in their shells
- 3 1/2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 tomato, seeded and cut into 1/4-inch dice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh parsley
- Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.
- In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.
- Seafood, Appetizers
- North American