Market District Recipes: Last-Minute New Year’s Eve Appetizers

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giant eagle market district

(Photo Credit: Giant Eagle Market District)

If you’re looking for some last-minute appetizers to ring in the New Year, be sure to check out these recipes from the Giant Eagle Market District!

Wonton “Cups”

Compliments of Market District Chef Ben D’Amico

Makes: 20 cups Prep Time: 5 min Cook Time: 10 min

Ingredients:

  • 20 sheets Wonton Wrappers, thawed
  • As needed Cooking Spray
  • - (The wontons are found in the International Frozen Section)

Directions:

1. Preheat oven to 350F.

2. Spray a nonstick mini muffin pan lightly with cooking spray.

3. Place 1 wonton wrapper over every other muffin indentation. If you do them so that all muffin sections are covered they will not spread out as nicely.

4. Use either 2 or 4 fingers to gently press the middle of the wonton wrapper so it evenly extends throughout the indentations.

5. Gently pull out the “leaves” of each cup so they open up and fan out.

6. Place in the oven and bake for 7-10 minutes.

7. Set aside and allow to cool before serving or using.

Serving & Filling:

1. These work great for cold salads or appetizers such as chicken/tuna salads, smoke salmon, spinach artichoke dip, etc. Simply fill with your favorite filling, garnish, & serve.

2. When filling with any combination of cooked/tot and mixed dips, meats, cheese, and/or vegetables. You will first need to have the filling wither hot or warm to make it easier to reheat the cups. (the cups will burn if the filling is too cold)

3. Once you are ready to serve your filled wonton cups, place in the oven for an additional 5-7 minutes or until the filling is hot.

4. Top with a small garnish, fresh herbs, scallions, or cheese work the best.

Bigger Cups:

If you would like to make bigger cups, use eggroll wrappers instead of wonton wrappers and use a regular size muffin tin instead of the mini muffin tin. The larger wrappers may take slightly longer to back.

Spicy Sausage Wonton Cups

Compliments of Market District Chef Ben D’Amico

Makes: 20 cups Prep Time: 15 min Cook Time: 15 min

Ingredients:

  • 10 each Wonton Cups
  • 1 lb 85-15 Ground Beef
  • 2 links Hot Sausage, raw, removed from casing
  • 2 links Chorizo Sausage, raw, removed from casing
  • ½ cup Sweet Onion, minced
  • 1 cup Red & Green Bell Peppers, minced
  • 2 tbsp Olive Oil
  • ½ tbsp. Garlic Powder
  • 2-3 tbsp Taco Seasoning (Hot sauce works well too)
  • 1-2 tbsp Water
  • 1/3 cup Ranch Dressing or Sour Cream
  • 1 ½ cups Cheddar Cheese

Garnishes:

  • Thinly sliced Jalepeno
  • Fresh Cilantro
  • Sliced Scallions
  • Sour Cream

Directions:

1. Saute the peppers & onions for 5 minutes in the olive oil, mix in the garlic powder, then set aside.

2. Cook the beef & sausages in the pan for 7-10 minutes, until fully cooked. Drain off any excess grease if desired.

3. Turn off the heat, mix in the sautéed pepper and onions, then place everything into a mixing bowl.

4. Mix in the taco seasoning, water, ranch dressing, and cheddar cheese.

5. Take about 2 tbsp of the mixture and place it into a prepared wonton cup.

6. Place the filled wontons into the oven and cook for 5-7 minutes.

7. Remove from the oven, set onto a serving plate and garnish with desired topping.

Asparagus & Mushroom Wonton Cups

Compliments of Market District Chef Ben D’Amico

Makes: 20 cups Prep Time: 15 min Cook Time: 15 min

Ingredients:

  • 20 each Wonton Cups
  • 1 bunch Asparagus, thin if possible, cut into ½ inch pieces
  • 1 lb Button Mushrooms, halved, then thinly sliced
  • 2 cups Baby Spinach (Optional)
  • ¼ cup Sun Dried Tomatoes, minced
  • ¼ cup Feta Cheese, crumbled
  • ½ cup Asiago Cheese, shredded
  • 2 tbsp Olive Oil
  • ½ tbsp. Garlic Powder
  • 2 tbsp Pinenuts, toasted

Directions:

1. Heat olive oil in a sauté pan, saute the mushrooms first, let sauté for 2-4 minutes, then add asparagus, sauté for additional 3-4 minutes. Finally add in the tomatoes.

2. Allow the mixture to cool slightly then place it into a mixing bowl.

3. Mix in the garlic powder, cheeses and pinenuts.

4. Take about 2 tbsp of the mixture and place it into a prepared wonton cup.

5. Place the filled wontons into the oven and cook for 5-7 minutes.

6. Remove from the oven, set onto a serving plate and garnish a pinenut.

Breakfast Wonton Cups

Compliments of Market District Chef Ben D’Amico

Makes: 20 cups Prep Time: 15 min Cook Time: 15 min

Ingredients:

  • 10 each Wonton Cups
  • 1 lb Bacon, diced
  • 5 links Breakfast or Mild Italian Sausage, raw, removed from casing
  • 6 each Eggs, scrambled, set aside
  • ½ cup Sweet Onion, minced
  • 1 cup Red & Green Bell Peppers, minced
  • 2 tbsp Olive Oil
  • ½ tbsp. Garlic Powder
  • 1 ½ cups Cheddar Cheese or Swiss Cheese

Directions:

1. Saute the peppers & onions for 5 minutes in the olive oil, mix in the garlic powder, then set aside.

2. Cook the sausage & bacon in the pan for 7-10 minutes, until fully cooked. Drain off any excess grease.

3. Turn off the heat, mix in the sautéed pepper and onions, then place everything into a mixing bowl.

4. Mix in the cheddar cheese.

5. Take about 2 tbsp of the mixture and place it into a prepared wonton cup.

6. Place the filled wontons into the oven and cook for 5-7 minutes.

7. Remove from oven and serve.

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