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Recipes
Party Hors d'Oeuvres
1 hour total
    Mini Stuffed Peppers
    Ingredients
    • ⅔ cup garlic-herb spreadable cheese (about 5 oz)
    • 2 tablespoons chopped walnuts
    • 2 teaspoons dried cranberries
    • 1 green onion
    • 16 oz mini sweet peppers
    Steps
      1. Place cheese in bowl to soften. Place walnuts in medium sauté pan on low; heat and stir 5–7 minutes until toasted.
      2. Chop cranberries and walnuts finely; slice green onion thinly (2 tablespoons). Add to cheese and stir until well blended.
      3. Cut peppers in half lengthwise; remove seeds and stems. Fill peppers with cheese mixture and arrange on serving platter. Chill until ready to serve.
    Teriyaki Pork Bites
    Ingredients
    • Cooking spray
    • ⅛ teaspoon pepper
    • 2 ½ teaspoons garlic stir-in paste, divided
    • 2 ¼ teaspoons ginger stir-in paste, divided
    • 1 teriyaki-flavored pork tenderloin (about 1 lb)
    • ½ cup whole-berry cranberry sauce
    • ¼ cup low-sugar apricot preserves
    • ⅓ cup light mayonnaise
    • 4 thin (or 8 mini) bagels
    Steps
      1. Preheat oven to 400°F; coat baking dish with spray. Combine pepper and 2 teaspoons each garlic and ginger pastes until blended. Coat all sides of pork with mixture; place in baking dish (wash hands). Bake 30–35 minutes until pork is 145°F.
      2. Meanwhile, combine in small saucepan: cranberry sauce, apricot preserves, and remaining ¼ teaspoon ginger paste; heat and stir on low 3–4 minutes until mixture melts.
      3. Combine mayonnaise and remaining ½ teaspoon garlic paste: chill until ready to use. Remove sauce from heat. Cover and let stand to slightly thicken and let flavors blend.
      4. Remove pork from oven; let stand 5–10 minutes before slicing. Split bagels; arrange on baking sheet. Bake 4–5 minutes until lightly toasted. Slice pork thinly.
      5. Spread even amount mayonnaise mixture on each bagel half, then top with pork and cranberry mixture. Cut each into quarters. Serve.
    Black-Eyed Pea Salsa
    Ingredients
    • 1 (15.5 oz) can black-eyed peas
    • 2 tablespoons fresh cilantro
    • 2 limes, for juice
    • 1 teaspoon extra-virgin olive oil
    • ½ teaspoon complete seasoning
    • ¼ teaspoon pepper
    • 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
    • Tortilla chips or pita chips (optional for serving)
    Steps
      1. Drain and rinse black-eyed peas; chop cilantro and juice limes (2 tablespoons). Combine in medium bowl: lime juice, olive oil, complete seasoning, and pepper. Stir in peas, cilantro, and trinity mix.
      2. Chill at least 15 minutes to blend flavors. Serve with tortilla chips or pita chips, if using. (Makes 3 cups.)
    Serving Suggestions
    • These recipes work well together or individually. The Black-Eyed Pea Salsa and the Mini Stuffed Peppers can be made early in the day.
    • While the pork bakes, arrange your buffet with Publix Deli platters (meat, cheese, fruit, and vegetables).
    • Finish with gourmet pastries and desserts from the Publix Bakery.
    Black-Eyed Pea Salsa

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
    Mini Stuffed Peppers

    Amount per 1⁄20 recipe serving: Calories 35, Total Fat 2.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 40mg, Total Carb 2g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 0%

    Teriyaki Pork Bites

    Amount per 1⁄32 recipe serving: Calories 45, Total Fat 1g, Sat Fat 0g, Trans Fat 0g, Chol 5mg, Sodium 125mg, Total Carb 7g, Fiber 1g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 3g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 2%

    Black-Eyed Pea Salsa

    Amount per 1 / 12 recipe serving: Calories 30, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 90mg, Total Carb 5g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 2%