Ingredients, Inc., Super Bowl Appetizers

By: Nicole Peterson | Alabama's13.com
Published: February 04, 2010

Rosemary-Goat Cheese Stuffed Mushrooms
Prep: 15 minutes
Cook: 8 minutes

1/2 cup goat cheese
1/4 cup light cream cheese
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh rosemary
2 (8-ounce) packages whole button mushrooms, stems removed (I used 24)

1. Combine goat cheese and next 3 ingredients in a large bowl, stirring well.
2. Place mushroom caps in a lightly greased 13-x 9-inch baking dish. Spoon goat cheese mixture evenly into mushroom caps. Bake, uncovered, at 450F for 6 to 8 minutes. Serve immediately.

Yield: 24 servings

Pork Tenderloin Sliders
Prep: 10 minutes
Cook: 5 minutes

1 (8-ounce) container low-fat sour cream
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives or green onions (optional)
1 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)

1. Combine sour cream, horseradish, Worcestershire sauce and chives or green onions, if desired in a small bowl; set aside.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 21/2 to 3 minutes on each side or until desired degree of doneness. Serve on rolls with horseradish sauce and toppings, if desired.
Makes 16 appetizer servings

Smoked Salmon Dip

Prep: 10 minutes
Yield: about 2 cups

Ingredients
2 (4-ounce) packages smoked salmon, divided
1 (8-ounce) package light cream cheese, softened
1/2 cup light sour cream
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
Assorted crackers, vegetables
Garnish: fresh dill

Preparation
1. In a food processor, combine 1 package salmon, cream cheese, and sour cream. Pulse until mixture is smooth. Add lemon juice, remaining smoked salmon and dill; pulse until consistency is spreadable.
2. Chill and serve with assorted crackers and vegetables. Garnish with fresh dill, if desired.

Cajun Shrimp Skewers
Yield: Makes 6 to 8 servings
Ingredients

2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon fresh-ground pepper
Lemon wedges
Preparation
1. Drizzle shrimp with olive oil and lemon juice; sprinkle with parsley, lemon zest, garlic, Cajun seasoning and pepper.
3. Cook shrimp skewers on a grill rack or grill pan over hot coals or medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.