New Year’s Eve Spread

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Are you ready for tonight?


Here’s my spread made completely (almost) out of holiday leftovers.

Crowder Pea Bacon Hummus. You know, since I just so happened to have seasoned my peas with bacon.


Deviled Ham Dip

IMGP8039Yep, I deviled some ham.

Chicken Parmesan Stuffed Mushrooms.IMGP7974

I also threw in some Brie and Fontina cheeses.

Big, fat green olives. I could eat my weight in those things.IMGP7968

Lots of crackers and shit like that.



Oh, and more wine.

Here’s how I made it all:

New Year’s Eve Spread


    For the Crowder Pea Bacon Hummus
  • 2 cups leftover crowder peas (I cooked mine with bacon, but it's not necessary)
  • 2 tbsp tahini paste
  • 1 tbsp minced garlic
  • 2 tbsp lemon juice
  • 4 tbsp olive oil, plus more for topping
  • 3 tbsp water, or more to reach desire consistency
  • Paprika, for topping
  • For the Deviled Ham Dip
  • 2 cups leftover ham
  • 1 tsp Tabasco sauce
  • with
  • 4 leftover deviled eggs
  • -or-
  • 1 cup mayo
  • 1/4 cup relish
  • 1 tsp Dijon mustard
  • 2 hard boiled eggs, peeled
  • For the Chicken Parmesan Mushrooms
  • 1 cup leftover chicken
  • 1/2 cup mayo
  • 1/2 cup cream cheese, at room temp
  • 1/3 cup grated Parmesan cheese
  • 1 lb. portobello mushroom caps
  • Bread crumbs
  • Flat leaf Italian parsley


    To make the Hummus
  • Pulse everything in a food processor until smooth, top with olive oil and paprika.
  • To make the Deviled Ham Dip
  • Pulse everything in a food processor until smooth. You won't need salt, trust me.
  • To make the Chicken Parmesan Mushrooms
  • Preheat oven to 375.
  • Pulse everything from chicken to Parm in a food processor.
  • Stuff each mushroom cap with chicken filling and top with breadcrumbs.
  • Bake for 10-15 minutes, until slightly brown.
  • Garnish with parsley.
  • [xyz-ihs snippet="Swoop"]

Happy 2015!


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