Katie Lee's Game Night Finger Foods
This time of year the weather can be very tricky to predict, especially when planning a backyard barbeque. "The Early Show" was planning one for this morning, but the rain moved in, so we had to move in with it.
But rather than cancel on all your friends, have them over for a fun game night instead. "Early Show" contributor Katie Lee shared easy finger food recipes that you can put together in minutes.
RECIPES:
Fiesta Wontons
INGREDIENTS:
1/2 pound lean ground beef
1/4 cup onion, grated
2 ounces cream cheese, room temperature
1/4 cup shredded cheddar
1 large egg, plus 1 large egg white, lightly beaten
2 tablespoons breadcrumbs
2 tablespoons taco seasoning
2 tablespoons fresh cilantro
36 small square wonton wrappers
2 cups canola oil OR 1 additional large egg white, lightly beaten
Salsa, for serving
METHOD:
In a medium bowl, combine beef, onion, cream cheese, cheddar, the 1 whole egg, breadcrumbs, taco seasoning, and cilantro.
Place wonton squares on a dry work surface. Place 1 mounded teaspoon of meat mixture in the middle of each wonton. Brush the wonton's edges with egg white using a pastry brush and fold to seal in a triangle. Place the wontons on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.
Heat canola oil to 375 degrees F. Fry each wonton until golden brown, about 1 minute per side. Drain on paper towels.
For a reduced-fat version: Instead of frying, preheat oven to 500 degrees F. Brush each wonton with egg white using a pastry brush and bake for 7 to 8 minutes.
Serve immediately with salsa and garnish with fresh cilantro leaves.
Spinach Artichoke Dip
INGREDIENTS:
1 8-ounce package cream cheese, room temperature
1 9-ounce package artichoke hearts (drained jarred, or canned, cooked fresh or frozen, but not marinated)
1 cup steamed spinach (1 pound raw or 10 ounces frozen spinach, thawed ), well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan
2 cloves garlic
6 large leaves fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella
METHOD:
Preheat oven to 375°F.
Grease a 2 quart baking dish. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayonnaise, Parmesan, garlic, basil, salt, and pepper. Spoon the mixture into the baking dish. Top with shredded mozzarella. Bake until bubbling and the top is golden brown, about 25 to 30 minutes.
Serve with crackers, tortilla chips, or toasted rustic bread.
Sweet-and-Sour Drumettes
2 pounds chicken drumettes (ask your butcher to cut them for you)
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup barbecue sauce
1/4 cup French dressing
1 tablespoon red-wine vinegar
Dash of hot sauce (optional)
METHOD:
Preheat oven to 350°F. Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Brown chicken in batches (don't overcrowd the pan), about 3 minutes on each side. Transfer drumettes to a baking dish. Then combine butter, barbecue sauce, dressing, vinegar, and hot sauce. Microwave until butter is melted. Stir. Pour sauce over chicken, and toss to coat evenly. Bake for 15 minutes.
For more recipes, go to Page 2.
Garlicky Pizza Bianco
INGREDIENTS:
1 ball pizza dough (thawed if frozen)
1/4 cup olive oil
3 garlic cloves, thinly sliced
2 cups shredded mozzarella
1 cup grated Parmesan
1/4 cup chopped flat-leaf parsley
Shaved Parmesan, for garnish
Crushed red pepper, for serving
METHOD:
Preheat oven to 425°F. Brush two baking sheets with oil.
Divide dough into two balls and roll each into a long rectangle. Place on prepared baking sheets and brush dough with olive oil. Top with garlic, mozzarella, and grated Parmesan. Bake for 10 to 12 minutes, until topping is golden and crust is crispy. Top with parsley and garnish with shaved Parmesan. Transfer pizzas to a wooden cutting board for slicing. Serve with a shaker of crushed red pepper on the side.
Root Beer Floats
INGREDIENTS:
2-3 scoops Vanilla ice cream
1 bottle Root beer
1 1/2 ounces Vanilla vodka
Chocolate straws
METHOD:
Put a few scoops of vanilla ice cream in a beer mug and top with vanilla vodka and root beer. Serve with a chocolate straw.