Holiday Appetizer Recipes from Virtual Cooking Class

Tuna-Tini

1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”
Marinade:
1 Tbls. fresh ginger

11/2 Tbls. soy sauce

1 tsp. rice wine vinegar

11/2 Tbls. vegetable or grapeseed oil
2 Tbls. toasted sesame oil

*smoked sea salt (optional)
Topping:

Diced avocado

1 tsp. minced garlic

about 1 Tbls. lime juice
Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best, add chives.  Spoon into martini glass (line with greens if you would like) top with diced avocado and a light sprinkle of smoked sea salt and serve with tortilla chips.
*smoked sea salt-love Williams Sonoma brand

Stuffed Mushrooms

1/2 lb. hot Italian sausage; cooked and drained

1 tsp, dried oregano

6 oz. softened cream cheese

1 Tbls. mayonnaise

1/2 box frozen spinach, thawed and squeezed dried

Parmesan cheese

White button mushrooms, take stem out and with a paring knife trim a bit off the bottom so they sit flat.

Mix sausage, oregano, cream cheese and mayonnaise together, add spinach.

Fill mushrooms and sprinkle with parmesan cheese. Bake at 350 for about 10 minutes.

Makes 2-3 dozen depending on mushroom size.

Pepperoni Pizza Puffs

3/4 cup flour

3/4 tsp. baking powder

½ tsp. dried oregano

½ tsp. granulated garlic

½ tsp. red pepper flakes

Dash of salt and pepper

3/4 cup milk

1 egg, lightly beaten

1 cup mozzarella cheese, shredded

½ cup pepperoni, diced (about 1 cup) or mini Hormel pepperoni’s

1/2 cup marinara sauce

2 Tbsp. fresh basil, finely chopped for garnish (optional)