Goat Cheese Portobello Mushrooms

I made this creamy deliciousness on the BBQ in the middle of a thunderstorm. It’s crazy easy.

Portobello Mushroom Caps

Sun-Dried Tomato Paste

Plain Goat Cheese

Fresh Thyme

Olive oil

S&P

1. Coat your mushrooms in olive oil so they won’t stick to the grill. Sprinkle on some S&P. 
2. Oil your grill really well.
3. BBQ each side of the mushroom on low heat for approx 5 minutes each side until just softening. Place mushrooms on the top rack and squeeze a dollop of sun-dried tomato paste onto each mushroom. Place a large chunk of cheese in the middle and sprinkle on some fresh thyme. 
4. Close the lid and let the heat from the BBQ warm the cheese.
5. Remove from the BBQ and eat.

Paradise Punch

What is a baby shower without punch? Here’s a non-alcoholic (although this can easily be turned alcoholic with Vodka) punch that is pretty in a punch bowl and well liked by all.

1 cup peach nectar

1 cup pulp-free orange juice

1 cup cranberry cocktail

1 oz lime cordial

1 oz grenadine

2 cups soda water

** If adding Vodka, add 1 cup and taste, add more if you plan to get your guests drunk)

Garnish with blood orange slices and raspberries. (Don't forget the ice-cubes)

Non-Alcoholic Mimosa

I recently threw a baby shower for my sister-in-law (Another shout-out CW!), and focused on non-alcoholic drinks and finger-foods. This easy mimosa looked awful pretty in champagne flutes, without the “drinking-and-driving” thing to worry about.

The secret is in the bubbly. I simply used a bottle of sparkling grape juice, pulp-free orange juice and a generous splash of grenadine. I mixed it together in a pitcher and let guests help themselves to the mimosas. I threw in some blood orange slices to pretty it up too.

Sun-Dried Tomato Dip

This dip is my favourite. I love me some sun-dried tomatoes.

4 tbsp finely chopped sun-dried tomatoes (if using oil packed, pat all oil off first)

1 pkg light cream cheese

1/2 cup light sour cream

1 cup Mayonnaise

1/2 cup finely chopped fresh basil

1/2 clove of garlic

1. Place all but basil into a food processor and process until well-blended. Add basil and mix until blended. Chill for at least 1 hour.

Ranch Dip

This dip was a huge hit with everyone. Took only a few minutes to throw together.

1/2 cup light sour cream

1/2 cup Ranch Low Calorie Dressing

1/4 cup finely grated Parmesan Cheese

1/4 cup bacon bits

2 tsp green onion slices

1. Combine all ingredients together until well-blended. Chill for at least 1 hour.

Spinach Dip

Easy and delicious.

1 pkg light cream cheese, softened

1 cup finely chopped fresh spinach

1 cup light sour cream

1/4 cup finely grated Parmesan Cheese

1/4 tsp minced garlic

1. Combine all ingredients until well-blended. Chill for at least 1 hour.

Mustard-Roasted Potatoes

Crispy on the outside and tender on the inside. A hint of tangy mustard melds perfect with salty roasted potatoes. A fabulous side dish for any occasion.

This recipe is courtesy of Ian Garten’s “Barefoot Contessa At Home”. 

2 1/2lbs small red potatoes

2 yellow onions

3 tbsp good olive oil

2 tbsp whole grain mustard

kosher salt

1 tsp freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 425F
2. Cut the potatoes in halves or quarters, depending on their size and place them on a sheet pan.  Remove the end of the onions, peel them, and cut them in half. Slice them crosswise in 1/4 thick slices to make half rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled with the chopped parsley and a little extra salt.

Serves 6