Creamy Onion Broccoli Cups!

These little cups are easy and indulgent, you'll never know they're low in fat!

Best shared amongst friends, with a little wine at your next party!

*This makes 6 cups, just double the recipe for 12!

Things you'll need

1 broccoli floret for each cup

2 onions (caramelized)

little oil, for the onions

1/4 can Cream of mushroom soup

6 large sheets of fillo dough

cupcake tin

about 1 ounce (or less) Feta cheese

small hand full Baby spinach

Pepper

Step1 
Slice your onions, I like to slice the onion in half then slice vertically, heat up a little oil in a pan, add onions and let cook on a low heat till caramelized. While that's cooking, prepare your broccoli into florets (or just buy florets) Do not use frozen broccoli for this recipe. 


Step 2
*Preheat oven to 400 degrees for 15 minutes.
Once onions are caramelized, set aside and get your fillo dough out of the fridge, take 6 large sheets (keep them together) and then slice them vertically into 4's, so you will have 4 separate sets of 6 sheets of fillo dough, take three sheets at one time and fold them in halve place in cupcake tin, you will have a little left over dough after all the cups are made...or just make more! :)

Step 3

Take your onions and cream of mushroom soup and combine them in a bowl together, add pepper.

Take about a 1/2 tsp of the mixture and place it in the bottom of the fillo cup, then take a floret of broccoli (head up) and place that on top, spoon a little more mixture on top of the broccoli head, repeat till all cups are filled!

Step 4

Bake in a preheated 400 degree oven for 20 minutes, half way through adjust oven temp to 375...once they are finished cooking, top with a bit of shredded baby spinach and a few crumbles of feta cheese, let these cool down for about 8-10 minutes before serving, sprinkle with pepper!

Right out of the oven!

Ready to serve!

Mangia!

Tips:  When removing the cups from the tin, gently pick them up from the edges that are over lapping onto the outside...lol, OR use cupcake holders, I didn't think about it at the time! Duh!

If my instructions on the prep of the Fillo were confusing, feel free to ask me a question, I promise, I will answer! :)

Mini stuffed sweet Peppers!

   Fun colorful party food!

Almost gone! Had a ravenous crowd! 

Things you'll need;

• 24 mini sweet peppers
• 
  
• 8 ounce of regular cream cheese, or the choice of your preference,I used a light version. If you have a vegan melting cheese, go for it!
• 
  
• 1/4 cup shredded sharp chedder cheese or regular
• 
  
• 2 tablespoons vegetable oil
• 
  
• 8-10 Baby Portobello mushrooms(or white)
• 
  
• 1 large elephant garlic clove(or 2-3 regular cloves)
• 
  
• 1/4 purple onion
• 
  
• couple of shakes garlic powder
• couple of shakes onion powder
• 
  
• salt & pepper to taste

Baking pan

*You can make it vegan, just sub the cheese with your favorite vegan brand!

Easy Directions;

• Preheat oven to 375 degrees
• Take the cream cheese out of the packet and let it soften, shred the chedder or (buy shredded chedder) and set aside.
• Now, you want to take your peppers and chop the top of their heads off! Make sure to get all the seeds out, (there shouldn't be too many) once done set aside.
• Now, take your mushrooms and mince them. Take your onion and garlic, and mince that too! Put a little bit of vegetable oil in a skillet, about 1-2 tablespoons. Preheat the skillet on a medium to high heat, when that's hot enough add the mushrooms,onion and garlic mixture and cook till moisture is gone. Add a few dashes of salt while cooking. 
• Once that's done, put the mushroom mixture in a bowl and let it cool (10-15 minutes) Once that that has cooled, add the mix to your bowl of cheese and the rest of the ingredients and mix well. 
• Take a plastic ziplock bag put your mixture in it to make a piping tool, snip a little piece at the corner of the bag off and start stuffing your Peppers!! Once Peppers are stuffed, sprinkle with paprika. and put those babies in the oven for around 30-35 minutes! Once done, let sit for 3 minutes so the inside isn't scolding hot- and serve!

Tips;

*If you dont want to make the piping bag-I do NOT suggest using a little spoon to stuff these with because they are narrow and that will be messy, however, you can make a little slit lenghtwise and stuff them like that!-and in the summer months, you can grill these too! *If you have company,-and have some chives on hand chop those up and serve sprinkled on top.


*I think another nice addition to the mix, would be diced celery!