Smoked Salmon and Dill Cups

Smoked Salmon and Dill Cups 

Ingredients:

8 round wonton wrappers

olive oil

4 ounces cream cheese softened

1 tablespoon fat free sour cream

1 tablespoon chopped fresh dill, plus more for garnish

1/2 cup flaked smoked salmon

1/4 teaspoon garlic powder


Directions:

Preheat oven to 375 degrees.

Brush both sides of wonton wrappers lightly with olive oil. Place in cupcake pan. Push down lightly to form cups. Bake for 8-10 minutes or until browned.

Meanwhile, in a bowl combine remaining ingredients until mix well.

When wontons wrappers have browned, remove from oven and allow to cool for a couple of minutes. Transfer to a plate.

Spoon tablespoon of smoked salmon mixture into cups. Garnish with chopped fresh dill.

Pepperjack Beer Battered Mushrooms

Pepperjack Beer Battered Mushrooms 

Ingredients:

oil for frying

15 - 20 small button mushrooms, cleaned and stems removed

3 - 4 ounces of pepperjack cheese, diced into small cubes (

1 cup beer batter

kosher salt

Beer Batter

1 3/4 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

12 fluid ounces beer


Directions:

Prepare the beer batter. In a bowl whisk together flour, salt, pepper, garlic powder, and cayenne pepper. Slowly whisk in the beer.

Heat 2 inches of oil in a large pan over medium-high heat until it reaches 375 degrees.

Place 1 cube of diced cheese into the center of each mushroom. Dip the mushrooms into the beer batter.

Gently place the battered mushrooms into the hot oil. Fry 3 -4 minutes or until golden brown. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt