Easy Christmas Cocktail Party - The Food!

Save time by buying herbed goat cheese if you don’t have time to chop herbs.

This easy, do-ahead party plan features hot and cold appetizers. There is some heating involved, so hiring a kitchen helper for a few hours can make this party happen quickly.

Herbed Goat Cheese Stuffed Mushrooms

Servings: 6

Prep: 10 minutes

Bake: 20 minutes

Total: 30 minutes

INGREDIENTS

• 1 (8 ounce) log goat cheese (to save time buy herbed goat cheese and eliminate the chopped herbs)

• 1 cup shredded fontina cheese or other melting cheese like mozzarella

• 1/2 cup grated parmesan cheese

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped chives

• kosher salt and pepper

• 16 ounces cremini (Baby Bella) mushrooms stems removed

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, mix together the goat cheese, 1/2 cup fontina cheese, parmesan cheese, thyme, sage, chives, and a good pinch of both salt and pepper.

3. Remove the stems from the mushrooms and spoon the mixture into each mushroom cap, place on a baking sheet. Top with the remaining 1/2 cup fontina cheese. Transfer to the oven and bake for 20 to 25 minutes or until hot and bubbly. Serve warm.

These can be made a day ahead. Store in the refrigerator and set out about 10 minutes prior to baking.

Recipe adapted from halfbakedharvest

Nachos are assembled on a large cookie sheet and garnished on the serving platter.

Black Bean Turkey Nachos with Jalapeno Yogurt

Servings: 6

Prep: 15 minutes

Bake: 25 minutes, plus cooling time

Total: 40 minutes

INGREDIENTS

• 2 tablespoons olive oil

• 1 sweet onion chopped

• 1 small sweet potato chopped

• 2 cloves garlic minced or grated

• 1 pound ground turkey or chicken

• 1 teaspoon chipotle chile powder

• 1 teaspoon cumin

• kosher salt and pepper

• 1/4 cup chopped cilantro

• 2 cans (4.5 oz) Old El Paso chopped green chiles

• 1 can (14 oz) black beans drained and rinsed

• 1 cup shredder pepper jack cheese

• 1 cup shredded cheddar cheese

• 1 bag tortilla chips

• 1 mango diced

• jalapenos, cilantro, and lime wedges, for serving

JALAPENO YOGURT

• 1 cup plain greek yogurt

• 1 jalapeno seeded and chopped

• juice of 1 lime

• kosher salt

  Instructions

  1. Preheat the oven to 375 degrees F.

  2. Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the onion and sweet potato and cook until it begins to caramelize, about 5 minutes. Add the garlic and cook 30 seconds. Add the turkey and cook until cooked through, breaking up the meat as it cooks, about 8-10 minutes. Stir in the chipotle chile powder, cumin and a large pinch of both salt and pepper. Add 1/2 cup of water to the skillet, and cook, stirring occasionally until the water is evaporated. Remove from the heat and stir in the cilantro, green chiles and black beans.

  3. Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and then spoon over an even layer of the turkey. Add the remaining cheese. Transfer to the oven and bake for 10-15 minutes or until the cheese has melted.

  4. Meanwhile, make the yogurt. In a small bowl, combine the yogurt, jalapeno, lime juice and salt. Taste and add salt if needed.

  5. To serve, top the nachos with mango, cilantro and jalapeno yogurt.

  Recipe adapted from halfbakedharvest