My girlfriend and I love dining at tapas style restaurants.  Recently we ordered a wonderfully tasty Spanish shrimp dish and instantly I knew I needed to recreate this dish at home.  Simple yet loaded with flavor.  Serve this dish with a couple pieces of toasted crusty bread to dip into the sauce.

This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

Found this video recipe and this blooming onion bread looks amazing! Check out the video below:

[sc:onionbread-video ]

Who doesn’t love cheese and bacon?  These little appetizers are easy to make and are sinfully delicious.

1 can (5 oz) evaporated milk
1 1/2 cups hot water
1 cup uncooked elbow macaroni
Salt, to taste
1/2 cup shredded sharp or medium Cheddar cheese (2 oz)
1/2 cup Colby-jack cheese
1/2 cup chopped cooked bacon
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

Heat oven to 350°F. Spray 2 mini muffin pans with cooking spray.

In 2- to 3-quart saucepan, heat evaporated milk, hot water, macaroni and salt to boiling over high heat. Reduce heat to medium; cook 7 to 9 minutes, stirring frequently, until pasta is tender and liquid is almost gone. Remove from heat; stir in cheese until melted, then bacon. Add more salt to taste, if needed.

Meanwhile, unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Place 1 of the small rectangles in each muffin cup.

Spoon a heaping tablespoonful of pasta mixture into each muffin cup.

Bake 14 to 16 minutes or until crescent bases are golden brown, lifting crescent base with fork if necessary to check color. Cool 5 minutes, then remove from muffin cups with a spoon.

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

4. Preheat the oven to 350 Degrees F.  Arrange the poppers on a baking sheet and bake for 30-45 minutes or until browned.

3/4 lb. fresh mushrooms
3 tsp. olive oil
1 small onion, minced
1/4 c. finely chopped salami
1/4 c. finely grated Provolone cheese
2 tbsp. bread crumbs
1 tsp. butter

Rinse mushrooms – pat dry – remove stems.

Chop the stems, then brush caps with olive oil.

In a large skillet heat 1 teaspoon olive oil, add chopped mushroom stems and onions – cook until golden.

Stir in salami, and cheese. Melt butter, mix in bread crumbs.

Stuff mushroom caps with filling.  Top with some more cheese.

Bake in 425 degree oven 6-8 minutes.

Serves 6-8