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Publix Simple Meals

New Year Nibbles

New Year Nibbles
Total Time:
95 minutes
Active Time:
n/a

Peach Gorgonzola Phyllo Cups

Ingredients

2 (1.9-oz) boxes frozen mini phyllo shells
1/2 cup Deli crumbled gorgonzola cheese
1/2 cup cooked bacon pieces
1/2 cup peach all-fruit spread
1 cup frozen sliced peaches, thawed
1/4 cup smoked almonds

Steps

  1. Preheat oven to 375°F. Place shells on baking sheet.
  2. Combine cheese and bacon. Fill each shell with about 1/2 teaspoon peach spread and about 1 teaspoon cheese mixture. Bake 7–8 minutes or until cheese begins to soften. Meanwhile, chop peaches and almonds finely.
  3. Remove shells from oven; top evenly with peaches and sprinkle with almonds. Serve.

Time - 30 minutes (Makes 30)

Smoked Salmon Canapés

Ingredients

3 tablespoons green onions, thinly sliced
Zest of 1 lemon
1 (8-oz) tub salmon cream cheese
1 cup sour cream
2 tablespoons prepared horseradish
1 (4-oz) package smoked salmon
24 dill/sea salt/olive oil wheat crackers
1/4 cup fresh dill sprigs

Steps

  1. Slice green onions; zest/grate lemon peel (no white; 1 tablespoon). Place onions, zest, cream cheese, sour cream, and horseradish in food processor bowl; process until smooth.
  2. Transfer mixture to medium serving bowl; chop salmon finely, then gently fold into cheese mixture. Chill 10 minutes. 3.
  3. Place spoonful of cheese mixture onto each cracker; top with dill. Serve.

Time - 25 minutes (Makes 24)

Baked Brie and Leek Fondue

Ingredients

2 medium leeks, thinly sliced
8 oz Deli Brie cheese
2 cloves garlic, finely chopped
4 oz fresh gourmet mushroom blend, coarsely chopped
2 links chicken (or pork) mild Italian sausage (6–8 oz)
1/3 cup julienne-cut, sun-dried tomatoes
1/4 cup heavy cream 1 Bakery baguette, sliced

Steps

  1. Preheat oven to 375°F. Cut leeks in quarters lengthwise and rinse well. Slice leeks, white part only (1 cup). Remove rind from Brie; cut cheese into small pieces.
  2. Chop garlic and mushrooms. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Remove sausage from casing (wash hands). Place sausage in pan; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Drain any fat.
  3. Combine remaining ingredients (except bread) with sausage in 2-quart baking dish. Bake 20–22 minutes, stirring once halfway through, or until hot and bubbly. Serve with baguette slices.

Time - 40 minutes (Makes 8)

Aprons Advice

  • These recipes work well together or individually. Finish with gourmet pastries and desserts from the Publix Bakery.
  • You could make any of these recipes into a topping to serve over your favorite crackers.

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Peach Gorgonzola Phyllo Cups

Smoked Salmon Canapés

Baked Brie and Leek Fondue

Peach Gorgonzola Phyllo Cups

CALORIES (per 1/30 recipe) 60kcal; FAT 2.5g; SAT FAT 0.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 100mg; CARB 6g; FIBER 0g; SUGARS 3g; PROTEIN 2g; VIT A 2%; VIT C 15%; CALC 2%; IRON 2%

Smoked Salmon Canapés

CALORIES (per 1/24 recipe) 70kcal; FAT 5g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 150mg; CARB 5g; FIBER 1g; SUGARS 1g; PROTEIN 3g; VIT A 4%; VIT C 2%; CALC 2%; IRON 2%

Baked Brie and Leek Fondue

CALORIES (per 1/8 recipe) 240kcal; FAT 13g; SAT FAT 7g; TRANS FAT 0g; CHOL 55mg; SODIUM 480mg; CARB 18g; FIBER 1g; SUGARS 1g; PROTEIN 13g; VIT A 10%; VIT C 10%; CALC 6%; IRON 8%

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