Feasts with Friends and the Best Brownies Ever!

I have always loved entertaining guests for brunch, dinner, and overnight stays. Recently, we have had two sets of dear friends come visit. We had Bryan, Christina and Harper come down and visit us for a long weekend, and decided what better way to welcome them to the south than with a rib feast! And a couple of weekends later, we had David and Sara come up for St. Patrick's weekend, and started Saturday morning off right with smoked chicken wings! 

In an effort to not completely wreck all of our healthy eating habits (aka diets...brownies obviously don't count), I made vegetable loaded hor d'oeuvres and lightened-up recipes using fat free ingredients. Here are the recipes for some of the dishes I served:

Greek Salad

This is something that Jason and I make frequently for the two of us. It is extremely easy to make, healthy and can last for 5 or more days in the refrigerator. We like to have it as a side to grilled salmon or chicken or inside a pita with chicken/lamb and tzatziki.

Makes about 20+ servings
Nutrition: 30 calories; 0.6 grams fat; 3.3 grams carbohydrates; 3 grams protein

Ingredients:

• 2 Cucumbers
• 2 Packages of cherry tomatoes
• 1 Red onion
• 20-25 Olives (can use assorted mix, Kalamata, or green stuffed olives)
• Fresh dill, finely chopped
• 8 Ounces fat free feta cheese
• 2-4 Tablespoons Walden Zesty Italian Dressing (can substitute red wine vinegar and olive oil)

1. Dice all vegetables.

2. Mix all ingredients and refrigerate for a couple of hours prior to serving.

Dry Rubbed Pork Ribs

Recipe here. This rub and recipe continues to amaze me! Bryan declared these were the best dry rubbed ribs he's ever had. 

Healthier Twice Baked Potatoes

 

Recipe here. I changed it up a bit this time and added truffle salt to the potato mixture. It was an excellent addition.  

Creamy Spinach and Feta Dip

Recipe modified from Cooking Light
Makes 8 Servings
Nutrition Per Serving: 49 calories; 2.5g fat; 1 carbohydrate

Ingredients: 

• 6 oz nonfat Greek yogurt
• 6 oz fat free crumbled feta
• 2 oz fat free cream cheese
• 1/4 fat free sour cream
• 1 garlic clove, crushed
• 1.5 cups finely chopped fresh spinach
• 1 tablespoon fresh dill
• 1/8 teaspoon black pepper

1. Place yogurt, feta cheese, cream cheese, sour cream, and crushed garlic clove in a food processor; process until smooth. Spoon yogurt mixture into a medium bowl.

2. Finely chop the spinach. I chopped mine by first cutting a chiffonade of spinach, then chopped it. [You can cut many leafy plants chiffonade, which is really pretty to top a dish, and makes guests think you have some really fancy knife skills. Here is a great tutorial]

3. Stir in spinach, fresh dill, and black pepper. Cover and chill.

Roasted Red Pepper Dip

Recipe adapted from Cooking Light

Makes 4 Servings
Nutrition Per Serving: 102 calories; 7g fat

Ingredients: 

• 2 roasted red bell peppers
• 2 tablespoons toasted almonds
• 2 tablespoons minced garlic
• 2 tablespoons parmesan cheese
• 1 tablespoon water
• 1 tablespoon sherry vinegar
• 1 teaspoon paprika
• 1 teaspoon cayenne
• Salt and pepper to taste

Place bell peppers, almonds (reserve a few to garnish finished dip), garlic, olive oil, vinegar, grated Parmesan, water, and paprika in a food processor; process until smooth.

Chipotle-Bacon Mac and Cheese

Recipe slightly adapted from Southern Living

This recipe is incredible! I have made this a couple of times now, and it is always a fan favorite (I've had some friends talking about it more than six months down the road). I played around with the recipe this time and used some low fat and alternate ingredients to make it a little healthier; however, if you don't mind splurging for one meal, I'd definitely say to follow the original recipe!

Ingredients: 

• 3 teaspoons sea salt, divided
• 16 ounces cavatappi pasta 
• 2 tablespoons corn oil, divided
• 1/2 cup butter
• 1 small onion, diced
• 3 tablespoons all-purpose flour
• 3 cups fat free half-and-half
• 2 cups heavy cream (you may substitute 1 head cauliflower for this and 1 of the cups of half-and-half)
• 2 cup freshly grated cheddar cheese
• 2 cups freshly grated smoked gouda
• 1 teaspoon ground chipotle chile pepper
• 6 cooked bacon slices, chopped
• 3/4 cup panko bread crumbs
• 2 teaspoons white pepper
• 2 teaspoons salt
• 2 teaspoons black pepper

1. Preheat oven to 350º. 

2. Bring 1 gallon of water and 1.5 teaspoons salt to boil then add pasta, and cook for 8-9 minutes (until al dente). Then drain and rinse with cold water; toss rinsed pasta with 1 tablespoon oil. 

3. Melt butter in a large saucepan over medium-high heat. Add onion and saute for 4-5 minutes (until tender). 

4. Add flour constantly whisking for 1-2 minutes until smooth (do not brown flour). 

5. Add half-and half, heavy cream*, ground chipotle pepper, bacon, white pepper, black pepper and salt. Slowly stir in grated cheddar cheese and smoked gouda, and stir constantly until melted. 
     *If using the healthier ingredients, you will need to boil the cauliflower and puree it and add it instead of the heavy cream. 

6. Mix pasta and cheese mixture in a baking dish, then top with panko bread crumbs.

7. Bake at 350º for 15-20 minutes. 

Bourbon-Cream Cheese Brownies

Recipe courtesy of Southern Living

Ingredients: 

• 4 oz unsweetened chocolate baking squares
• 3/4 cup butter
• 1/2 cup firmly packed brown sugar
• 1 3/4 cups granulated sugar, divided
• 4 large eggs, divided
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all purpose flour
• 1/4 cup bourbon
• 8 oz cream cheese, softened (I used fat free cream cheese)

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.
3. Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
4. Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.

These are absolutely divine! Be sure to follow the instructions closely. The first batch I made of these, I decided to try to make them in muffin tins to make individual brownies, and they were not nearly as moist or delicious. 


All of these dishes are guaranteed to be fan favorites and earn you the title of master cook at any gathering!

Soup for Spring: Cauliflower Soup

I  enjoy eating soup all year long, but since the weather is finally warming up like to have a lighter soup to compliment the foods I eat in the spring and the weather.  This soup will add a nice course to a meal without adding calories and fat (I know I will be glad I made and ate this when pictures in shorts, swimsuits and sundresses turn up in the next few months). I created this recipe one night after work based on the foods I had on hand and was quite impressed with the result. It gave the feel and taste of a cream of broccoli soup, which is always a favorite.

Cauliflower Soup with Broccoli and Spinach

Nutrition: 25 calories; 0.1 gram of fat; 3.8 grams of carbohydrates

Ingredients: 

• 1 head of cauliflower
• 3 cups broccoli (can be frozen)
• 1 medium yellow onion
• 6 cups water
• 1 tablespoon minced garlic
• 1 teaspoon oregano 
• 4 cups fresh spinach
• 2 teaspoons Better-Than-Bullion
• salt and pepper to taste

1. Chop cauliflower. Add cauliflower, Better-Than-Bullion, oregano, garlic, onion, and salt and pepper to medium pot and boil for about 20 minutes.

2. Puree all ingredients in pot with hand immersion blender.

3. Chop broccoli and chiffonade spinach, then add to pot and cook over medium heat for 40-60 minutes.

 You could very easily substitute or add extra vegetables or even chicken to this soup. I contemplated adding chopped carrots initially, but decided to keep it a little more simple the first time. 

Hope you enjoy this spring soup! And for an extra treat, here's a picture of the girls recently when we were enjoying the sunshine on the roof:

Adorable huh!?!