80--- Roasted Veggie Tray Leftover Salad with Creamy Balsamic Dressing

Whenever we host a party that involves a veggie tray (yes, the pre-packaged ones, not the "I spent three hours cutting these veggies" ones) we always end up with leftover broccoli and carrots.  The sugar snap peas and cherry tomatoes are gone like yesterday's garbage.  And while snacking on these raw veggies over the next several days is good-- even I will admit that it gets a bit boring!


This is a recipe that will use up those leftover veggies and make a lovely side dish for your family.


Roasted Veggie Tray Leftover Salad
Serves 4


4 cups leftover veggies, chopped into 1" pieces or smaller
1 tsp olive oil
1/2 tsp seasoning salt


CREAMY BALSAMIC DRESSING
1/4 cup light sour cream
2 1/2 tsp balsamic vinegar
1 tsp water
1/4 tsp dried dill
1/4 tsp fresh ground black pepper
1/4 tsp celery seeds
1/4 tsp garlic powder


Preheat oven to 400 degrees.  Place veggies into a large baking dish, then drizzle with olive oil and sprinkle with seasoning salt.  Toss to coat, then bake for 15-20 minutes, stirring once halfway through cooking.


Remove veggies from oven and place into a shallow bowl.  Cool in refrigerator for 2 hours.


For dressing: whisk together all ingredients and place in a covered container in refrigerator while veggies chill.


Just prior to serving, stir dressing into veggies.


Nutrition Info per 1 cup serving: 73 calories, 2.5 g fat, 2 g protein, 8 g carbohydrates, 3 g fiber

80---Inside Out Cucumber Sandwiches

Because it's SHOWER season.  Bridal, baby, etc. 

More veggies are always better than less. Less is not more.  More is more.  Forever and always and research will never prove me wrong.

Inside Out Cucumber Sandwiches
Makes ~12 sandwiches

1 large cucumber
2 Tbsp light vegetable cream cheese (try mine)
12 rice crackers
Celery salt

Peel cucumber leaving strips of peel on cucumber (yes, for decor).  Slice cucumber into 1/2" slices.  Place slices onto a plate and sprinkle each side lightly with salt.  Place slices in refrigerator for 30 minutes (some of the water will seep out of slices).  Rinse each slice with water, then place onto a paper towel and press to remove excess water.

Spread 1/2 tsp cream cheese onto each side of a rice cracker.  Sandwich cream cheese spread cracker between two slices of cucumber.  Sprinkle the top of each sandwich lightly with celery salt.

Serve immediately.

Nutrition Info per 1 sandwich: 20 calories, 1 g fat, 0.5 g protein, 3 g carbohydrates, 0.5 g fiber

80--- Smokey Southwest Portobello Burgers with Sundried-Adobo Spread

This is not just any portobello burger. It's very flavorful, with just a wee bit of smoky spice, thanks to the goat cheese spread. My hubby dreamed about this the night after I made it.


I designed this recipe to please even those who are not die-hard plant eaters. Portobellos cook to form a dense, juicy meat-like texture and can absorb a multitude of flavors! This is a great recipe for anyone new to vegetarian cuisine.

Smokey Southwest Portobello Burgers

Makes 4

4 large portobello mushroom caps, stemmed and thoroughly washed
4 English muffins, toasted or grilled


MARINADE
1 Tbsp extra virgin olive oil
1 1/2 Tbsp lime juice
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
Dash cayenne pepper
1 tsp dried cilantro
2 tsp Worcestershire sauce
2 Tbsp water


GRILLED AVOCADO
1 avocado, halved and seeded
2 Tbsp lemon juice


GOAT CHEESE SPREAD
4 oz soft goat cheese
4 tsp adobo sauce (from canned chipotle chiles—freeze the rest for future use)
1 tsp milk
6 sundried tomato halves, coarsely chopped (if using dried soak in boiling water for 5-10 minutes until soft)

For burgers: Mix all marinade ingredients together in a small bowl. Place mushroom caps in a flat container, bottoms up. With a fork, poke small shallow holes in bottom of each cap and pour marinade ingredients over the top. Flip caps over and use your fingers to rub marinade into cap. 

Place covered in refrigerator for 3-4 hours.

Preheat grill to a medium heat. Spray grill racks lightly with olive oil spray. Place mushroom caps onto grill and cook for 10 minutes, gently flipping halfway through cooking.

For avocado: Slice each avocado half into four lengthwise slices. Gently remove peel from each slice. Rub lemon juice into each slice and place on grill over medium heat. Cook for 6-8 minutes, flipping halfway through cooking. Monitor closely to ensure they do not burn, but you do want grill marks on each side.

For goat cheese spread: Combine all ingredients in a small bowl. Place in refrigerator for 30 minutes prior to serving.

To assemble: Spread about 2 Tbsp goat cheese spread onto half of each English muffin. Place two slices of grilled avocado onto spread, then top with portobello cap and other muffin half. Enjoy!

Nutrition Info per 1 burger: 358 calories, 17 g fat (8 g monounsaturated, 2 g polyunsaturated), 15 g protein, 32 g carbohydrates, 8 g fiber


This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

It's my blog and I can post about parties if I want to...

Happy Summer Solstice! This last weekend was our annual summer solstice party.  It typically rains every year.  This year was different! We had lots of sun and warmth. What a great way to spend the almost-longest day of the year!

My favorite part is theming the party.  It's based on food, of course.  One year we did a taco bar.  Last year (best ever) was a build-your-own grilled pizza bar.  We provided the crusts, encouraged everyone to bring a topping to share, and let the creativity flow! 


This year was a Steak & Shake party.  Build your own slider bar AND build your own adult milkshake bar.  Luckily I have friends who are fantastic chefs.  Burger toppings included caramelized onions, sauteed mushrooms, fig compote, caramelized leeks, spicy peppers, and bleu cheese, just to name a few!


I had several different recipes for milkshakes to serve as guides.  They included a Drunk Monkey (pb, banana, rum), a Grasshopper (peppermint schnapps and oreos), and a Birthday Cake.  We used my Magic Bullet blender and had a ton of fun.


The Birthday Cake milkshake was the biggest hit.  Here's the recipe:


Birthday Cake Adult Milkshake
Serves 1


1 cup vanilla ice cream
1/3 cup milk
1 shot Triple Olive Cake Vodka
1 Tbsp rainbow sprinkles


Combine all ingredients in a blender and blend until smooth.  Enjoy!


BTW: Just in case you were wondering, this is a 20!

20--- Berry Fudgsicles

These are for my hubby.  He loves the berry chocolate combo.  I can't complain because it is delicious and antioxidant-laden.  


Berry Fudgesicles
Makes ~6


1 1/2 oz (3 squares) semi-sweet baking chocolate, chopped
3/4 cup milk
1/2 cup half & half
1/3 cup white sugar
1 1/2 Tbsp unsweetened cocoa powder
1 Tbsp cornstarch
1 Tbsp butter
1 cup raspberries, pureed until a chunky puree is formed


In a medium saucepan over medium heat, melt chocolate.  Whisk in milk, half & half, sugar, cocoa powder, and cornstarch (I used my spatula/whisk , which if you do not have, you need).  Continue to stir mixture for 8-10 minutes, until thickened.  Fold in butter and pureed berries.


Pour mixture into popsicle molds.  Freeze until solid.

80(ish)--- Light Pumpkin Gingerbread

I don't know how to explain this.  My craving for holiday food in June must be hormone related (as is everything in pregnancy, or so I've read).  I'm afraid you will have to bear with me until October.

Light Pumpkin Gingerbread

Makes 1 loaf, ~10 slices

15 oz pumpkin puree

1 cup sugar

3 egg whites

1/4 cup walnut oil or olive oil
1 3/4 cup all-purpose flour

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1 tsp baking soda

1/4 tsp baking powder

Preheat oven to 350 degrees.  In a large bowl, beat together egg whites, sugar, oil, and pumpkin until smooth.  Mix in flour, followed by spices, baking soda, and baking powder.  Pour mixture into a 9 x 13" loaf pan, prepared with baking spray.  Bake for ~45 minutes, testing center with a toothpick to ensure doneness.  

Nutrition Info per 1 slice: 222 calories, 5.5 g fat, 4 g protein, 38 g carbohydrates, 2 g fiber

80--- Caribbean Forbidden Rice

Forbidden rice, also known as black rice, is a sticky rice that is un-milled and therefore full of nutrition!  It is high in iron and fiber.  When you cook it it turns purplish, which of course makes it very fun.  You can find it in the bulk section of your specialty grocer or Lundbergs makes a mix.  Add some Caribbean spice and fruit and VOILA!


Caribbean Forbidden Rice
Serves 8


1 cup black rice
2 cups water
2 Tbsp lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
1/3 tsp ground allspice
1/4 tsp cayenne pepper
1/2 tsp salt
1/3 tsp ground black pepper
1 tsp honey
1/3 tsp dried thyme
1/2 cup chopped pecans
1/2 red bell pepper, coarsely chopped
1/3 cup chopped onion (red or white)
2 mangoes, peeled and chopped into small cubes


Bring water to a boil, then stir in rice.  Cover and cook for ~40 minutes, until rice is tender and water is absorbed.  Transfer to a large bowl.  Fold in red pepper and onion. 


Whisk together lemon juice, oil, honey and spices.  Fold mixture into rice mixture.  Transfer bowl to refrigerator and chill for at least two hours.


Prior to serving stir in pecans and mangoes.


Nutrition Info per 1/2 cup serving: 136 calories, 5 g fat, 3 g protein, 18 g carbohydrates, 3 g fiber, 100 mg sodium