By Jacob Mathias

Happy New Year to all of you from the City Times.

New Year’s Eve isn’t something that I normally get excited about. Like most of the big “party” holidays including New Year’s Eve, Saint Patrick’s Day ann Independence Day, the crowds, the raucousness and basic irresponsible behavior just turn me off. I prefer a nice night in with friends, wine, beer and great food to a massive celebration in a rowdy tavern (I realize I sound like a crotchety old man).

The wonderful thing about any holiday is the opportunity to indulge in delicious foods. As a guy who is about to begin a horrifying but probably necessary healthy food regimen, New Year’s Eve will be my last glutton party for quite some time.

Appetizers are my favorite form of food; some of the best nights out will involve a group of friends and a mess of appetizers at any of our local restaurants. It’s fun and communal and really brings your dining group together in a way that ordering separate entrees just can’t.

Herb Buttered Forest Mushrooms

You will need:
1 stick butter
3 cloves garlic
1 tbsp. dried onion flakes
1 tsp. chopped parsley
2 tsp. worcestershire sauce
1 tsp. lemon juice
Salt and pepper to taste
1 lb. forest mushrooms cut in half
Toast points

In a large sauce pan over medium heat, melt the butter and add in all seasonings, worcestershire sauce and lemon juice and cook until onions are translucent. Add in mushrooms and toss to coat with butter. Cook mushrooms over medium heat, stirring every two minutes, until softened and browned around the edges.

Serve hot with toast points.

Rosemary Chicken Fingers

You will need:
2 lbs. chicken breast tenders
2 eggs beaten
1 cup flour
2 cups bread crumbs
1 tbsp. Lowry’s salt
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. paprika
1 tsp. onion powder
1 tsp. paprika
1 tbsp. rosemary leaves, crushed

Preheat oven to 400 degrees.

Create a breading station with the flour in one bowl. In another bowl add the eggs and 1 tbsp. of water. In the last bowl add in bread crumbs and seasonings.

Bread each piece of chicken. First dredge in the flour, then coat with the eggs and finally coat well with the bread crumb mixture. Place the chicken pieces on a baking rack and put in oven for 20-25 minutes.

Serve with french dressing as a dipping sauce, it’s a wonderful compliment to the rosemary.

And remember, live to eat in the new year.