Overindulge On These Recipes for New Year’s Eve

Presented by Pepto-Bismol

I hate to break it to you and your waistline, but 2016 isn’t quite over yet. If you’re like me, you’re probably counting down the days until you can officially detox from all the sweets and leftovers from the holidays. Since we still have New Year’s Eve to think about, I figured it wouldn’t hurt to feature some more recipes to overindulge on. Might as well end the year off with a bang, right?

Before you jump to the recipes, a little advice from our sponsor, aka. our best friend. Pepto is there to help you when you overindulge, and New Year’s Eve is one of the top nights for it. Whether your upset stomach is from food, drink or both, Pepto will provide you with the #PinkRelief you need to enjoy the night’s festivities.

After you’re done scoping out the 3 tasty recipes below, make sure you head on over to Pepto-Bismol online to shop their products. I personally travel everywhere with their chewables, and keep bottles of their original liquid at home.

Baked Avocado Fries Recipe

Ingredients:

• 3 ripe (but not overripe) avocados
• ½ cup all-purpose flour
• Salt and black pepper
• 2 eggs – see Notes for substitute to veganize
• 1½ cups panko breadcrumbs
• 1 Tbsp butter or margarine, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Cooking spray

Directions:

1. Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
2. Slice avocados lengthwise – for three avocados, you’ll get 20-22 fries.
3. Set up three bowls in an “assembly line” (prepare your best Laverne and Shirley routine). In the first bowl, place the ½ cup of flour and add a pinch of salt and a few grinds of black pepper.
4. Crack the eggs into the middle bowl and beat lightly.
5. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
6. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Spray lightly with cooking spray.
7. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.

Original recipe by Baked In

Garlic and Parsley Butter Shrimp Recipe

Ingredients:

• 1 lb of raw shrimp, deveined, shells off except the tail
• ¼ cup butter
• 3 cloves garlic
• ¼ cup parsley
• salt and pepper to taste
• 1 lemon, juiced

Directions:

1. Preheat oven to 425 F degrees.
2. In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
3. Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
4. Place skillet in oven and bake for about 20 minutes or until shrimp turns slightly pink and hot and bubbly. Drizzle with lemon juice and serve.

Original recipe by Jo Cooks

Easy Meatball Recipe

Ingredients:

• 1/2 cup milk (whole, 2%, or skim)
• 1/2 cup fine breadcrumbs
• 1 large egg
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely minced Italian parsley
• 1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
• 1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
• 1 clove garlic, finely minced

Directions:

1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

Original recipe by The Kitchn

Whatever your plans this New Year’s Eve and beyond, be sure to always have the #PinkRelief of Pepto-Bismol to soothe your pains from overindulgence. Trust me, you’ll thank me later.

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