Holiday Bacon Cheese Straws

prep: 20 minutes
bake: 15 minutes

makes about 24 straws (depending on the thickness and length!)

you’ll need…

6 slices of bacon, cooked and chopped (about ½ cup)

¾ cup grated Parmesan cheese

1 sheet or ½ package (17.03 ounces) puff pastry dough, thawed

let’s get to it…

Line two baking sheets with parchment paper. Cut another piece of parchment paper the same size and set aside. Stagger oven racks so that they are in the middle of the oven. Heat oven to 425°F.

Sprinkle half of the bacon and cheese on a large cutting board. Place 1 sheet of puff pastry on top of the bacon and cheese. Sprinkle the rest of the bacon on top of the sheet of puff pastry. Place the reserved piece of parchment paper on top. Roll the dough with a rolling pin so that the cheese and bacon are embedded in the dough. The dough should be about ¼-inch thick.

Cut the dough into long thin strips, either horizontally or vertically, depending on the length you want. Gently hold the dough at both ends and twist. Place on one of the parchment-lined baking sheets. Make a hook (to resemble a candy cane) on the top of the dough and press it onto the parchment paper (this will hold the twist). Repeat until all of the dough is twisted and formed on baking sheets.

Bake 12 to 15 minutes or until golden brown.

Cool and store in a re-sealable plastic bag.

Chicken Marsala Meatballs

prep: 30 minutes
cook: 10 minutes

makes about 24 (1-inch) meatballs

you’ll need…
1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it…
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.

Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.

Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.

Classic Shrimp Cocktail

prep: 30 minutes
cook: 7 minutes

for the shrimp you’ll need…
2 pounds shell-on jumbo or colossal shrimp (I used colossal, 13 to 15 count)
1 tablespoon salt
3 sprigs fresh rosemary or thyme
2 bay leaves

for the cocktail sauce you’ll need…
1 cup ketchup
2 tablespoons freshly squeezed lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 lemon, cut into wedges with seeds removed

let’s get to it…
Combine shrimp, salt, rosemary or thyme and bay leaves in a large pot with enough water to cover. Cook on medium-high heat, stirring often, for 5 to 7 minutes or until the shrimp are pink all over. Drain immediately into a colander; cover with ice. Peel and devein the shrimp, leaving tails on. Refrigerate.
Mix the ketchup, lemon juice, horseradish, Worcestershire and cayenne pepper in a bowl until well blended.
Spoon the cocktail sauce evenly into a ramekin or decorative glass with a wide mouth (a Martini glass is perfect). Make a small cut on the inside of the shrimp (where the legs were) so shrimp can rest on the lip of the glass. Divide shrimp evenly between the cocktail sauce-filled glasses. Serve with a slice of lemon.