Thanksgiving is almost here and I’m looking forward to a few days off with my fam back in the Mitten. There’s nothing better than spending time with family over scrumptious food and copious amounts of wine – well at least that’s how my family rolls!
Last weekend marked the 4th annual Friendsgiving with some of my dear friends to prepare for the main event. We kicked off the first one with a traditional Thanksgiving meal and decided to evolve it over the years. This year, the star of the show was the roasted beer can chicken (recipe to come). It was out of this world amazing and I’m so glad my friend John decided to take on the challenge.
I was tasked with bringing a few appetizers and immediately thought of two I’ve been dying to try. Both of them were easy to make and a smashing success.
- 2 boxes (15 count) Mini Phyllo Cups (sold in the freezer aisle)
- 7 ounces of Brie
- 1 can Cranberry Sauce
Heat your oven to 350 degrees. Remove the phyllo cups from the packaging and arrange them on a baking sheet. Fill each cup with a 50/50 mix of Brie and cranberry sauce. Bake for 15 minutes and serve.
- 2 1/2 cups Brussels sprouts, roughly chopped
- 2 Tbsp olive oil, divided
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream (light or regular)
- 4 ounces (1/2 package) 1/3 fat cream cheese
- 1 cup low-fat shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese + more for topping
- 1/4 tsp each sea salt and ground black pepper
- Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic. Stir constantly as to not to let it burn.
- Add Brussels sprouts, 1/4 tsp each sea salt and pepper and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well.
- In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.
- Use additional Tbsp olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with tortilla chips.