Asparagus Ham Spirals - appetizers aren't just for New Years anymore...

Our neighborhood held a bridal shower tonight. The refreshments were fun & unusual... hors d’oeuvres & cupcakes.  Several of us volunteered to bring some and I tried these yummy bites that were delicious (and easy).  It was hard to leave them alone.  Appetizers aren’t just for New Years...

  

I’m sure you’re saying “right... asparagus in January?”  It doesn’t matter though - you’re only using enough for a tiny taste and some bright color - EIGHT spears most of us can afford.

I found a great (new?) item in the refrigerated section of the grocery store.  Pillsbury Crescent Dough - but this stuff is all one sheet (NO perforations - yeah!)  It made this recipe a snap.

I’m sure I could have flavored my own cream cheese spread - but today I was in a hurry and convenience ruled.

Drizzled with garlic butter just before you pop these in the oven - you’ll be tempted to snag one before you take them to a party (bridal shower OR the SuperBowl party - they would be a hit at any event)

For this simple, delicious appetizer recipe (with detailed photos & instructions) - go to

www.changeabletable.com

   

Crispy Parmesan Crepes - the crunchy texture will delight you...

I had never paired the word “crispy” with “crepes” - but they make a fine combination... Parmesan cheese adds such a texture and flavor to these unusual crepes. Mushrooms, asparagus, heavy cream, and cashews make them even better. Easy to place unbaked crepes in small portions in your freezer to spoil yourself some evening in the future.

A few months ago I couldn’t reach my friend (who made these) so I could ask for her recipe. I did an internet study and came up with the Chicken Parmesan Crepes (found HERE) - which were good, but just not the same.

I finally reached her and she graciously shared it with me. I can’t quite decide which ingredient gives it such a distinctive flavor - but my guess is the soy sauce. What an UN-likely ingredient to be found in crepes! You may want to cover yours if you prefer the traditional soft crepe - but these were extra tasty baked UN-covered, giving them a crispy parmesan crunch. The tender ingredients in the filling are a nice contrast.

You’ll find that adding grated Parmesan to the crepe batter gives them a wonderful crunch - even coated with sauce. I just love these, and my family agreed with me. They (of course) would opt to leave out the cashews - such pansies!

For this recipe, photos, and links - go to:
www.changeabletable.com ("empty nest" tab)