Thanksgiving for Newbies: 5 Essential Recipes, 5-ingredients or Less!

2 Comments | Written on November 22, 2011 at 5:00 am , by Kristina Vanni

Is this your first year hosting Thanksgiving?  Does the thought of preparing the most important meal of the year have you in a tizzy?  Don’t worry!  We have a compilation of the Top 5 Essential Thanksgiving Recipes.  Plus, they are all 5-ingredients or less!

Beyond the big meal, a first time host also has to think about decor and drinks.  Fear not!  I have included a super simple, all-natural centerpiece as well as a mixed drink that will really get your party started.  What are we waiting for, let’s eat!

1)  Roasted Turkey:

Believe it or not, the centerpiece of your holiday table can be prepared with under 5 ingredients.  If this is your first attempt at the big bird, you can follow our easy step-by-step instructions, or even watch this video demo!  It is easier than you think, and once your moist and juicy, perfectly golden bird comes out of the oven you are sure to wow your guests.

2)  Smoky Golden Mashed Potatoes:

Mashed potatoes are a must at Thanksgiving.  No time to peel, boil and mash potatoes?  No problem.  This recipe is not only quick and easy, but it can be prepared on the stovetop or even in the microwave!  Plus, it involves bacon and cheese.  What more do I need to say?!

Smoky Golden Mashed Potatoes

2 packages Idahoan Buttery Golden Mashed Potatoes

1/2 cup bacon, crisped and crumbled

1 cup shredded smoky Gouda cheese

Prepare mashed potatoes according to package. Stir in bacon and cheese. Serves 8.

3)  Moist and Savory Stuffing:

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is, but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.

Be sure to keep some extra chicken broth on hand during the holidays.   You can add a bit to your leftovers and it will help keep them moist when reheating after Thanksgiving!

Moist and Savory Stuffing

2 1/2 cups Swanson Chicken Broth

Generous dash ground black pepper

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

4)  Orange Glazed Beets:

I like any recipe that can be prepared in advance.  Makes the big day so much less stressful!  These beets can be prepared a day in advance of serving and then reheated over medium-low heat.  I also love that the beets have already been peeled and pickled, not to mention they are filled with antioxidants! 

Orange Glazed Beets

1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets

1/4 cup fresh orange juice

1  tablespoon cornstarch

1 tablespoon packed brown sugar

2 teaspoons orange peel

Orange peel for garnish (optional)

Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.  In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.  Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.  Makes 4 servings.

5)  Easy Apple Crisp:

Effortless Table Decor:

Save money on a pricey floral arrangement and create an all-natural homemade centerpiece instead!  Here is all you will need to create this beautiful display:

-Mason Jars

-Birdseed

-Cat Tail’s

-Ribbon or twine

You did it!  Cheers, have a drink!  Time for Cranberry Margaritas:

Whew!  See, I knew you could do it!  Now, sit back, relax and have a drink.  Jellied cranberry sauce is used in a new and exciting way in these festive margaritas.  Once again, only 5-ingredients!  Cheers!

Cranberry Margaritas

1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed

1 1/4 cups Tequila

1 cup Canned Jellied Cranberry Sauce

10 Tablespoons Fresh Lime Juice

6 Tablespoons Orange Liqueur

Place cranberry concentrate, tequila, cranberry sauce, lime juice and orange liqueur in a blender and blend until smooth. Pour half of mixture into a bowl and set aside. To remaining base in blender, add 3 1/2 cups of ice and blend until slushy. Pour into salt rimmed margarita glasses and serve. Repeat with remaining margarita base and remaining ice cubes.

Irish Coffee at The Buena Vista

No Comments | Written on March 17, 2011 at 5:00 am , by Kristina Vanni

Where do you think “Irish Coffee” was invented?  Dublin, Boston maybe?

Nope, this warm and creamy spiked coffee was actually invented back in 1952 at a bar called “The Buena Vista” in San Francisco!  On this St. Patrick’s Day it seems like the perfect way to kick off the festivities.  A gallery of photos from my visit to this San Francisco landmark can be found on our Facebook page – check it out!

THE IRISH COFFEE STORY

The historic venture started on the night of November the 10th in 1952. Jack Koeppler, then-owner of the Buena Vista, challenged international travel writer Stanton Delaplane to help re-create a highly touted “Irish Coffee” served at Shannon Airport in Ireland. Intrigued, Stan Accepted Jack’s invitation, and the pair began to experiment immediately.

Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was “not quite right,” and the cream would not float. Stan’s hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport.

Upon Jack’s return, the experimentation continued. Finally, the perfect-tasting Irish whiskey was selected. Then the problem of the bottom-bent cream was taken to San Francisco’s mayor, a prominent dairy owner. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency, it would float as delicately as a swan on the surface of Jack’s and Stan’s special nectar.

Success was theirs! With the recipe now mastered, a sparkling clear, six-ounce, heat-treated goblet was chosen as a suitable chalice.

Soon the fame of the Buena Vista’s Irish Coffee spread throughout the land. Today, it’s still the same delicious mixture, and it’s still the same clamorous, cosmopolitan Buena Vista. Both…delightful experiences.

The Buena Vista Irish Coffee

Ingredients:

• 6 ounces hot, fresh brewed coffee
• 2 sugar cubes
• 1 jigger (or shot) of your favorite Irish whiskey
• Fresh (preferably homemade) whipped cream

Directions:

Fill glass with very hot water to pre-heat, then empty. Pour hot coffee into hot glass until it is about three-quarters full. Drop in two cocktail sugar cubes. Stir until the sugar is thoroughly dissolved. Add full jigger of Irish Whiskey for proper taste and body. Top with a collar of lightly whipped whipping cream by pouring gently over a spoon. Enjoy it while piping hot.

Number of Servings: 1

St. Patrick’s Day Shake

4 Comments | Written on March 9, 2011 at 5:00 am , by Kristina Vanni

St. Patrick’s Day is right around the corner!  How will you be celebrating?  With a fresh loaf of Irish Soda Bread, some Corned Beef, or maybe a traditional Irish Stew?  These are all fantastic ways to honor the luck of the Irish, but personally, I need something with a little more kick!  (If ya know what I mean…)  Check out my latest video on how to make an “adult” version of the Shamrock Shake!

The Naughty Leprechaun

Ingredients:

• 2 cups vanilla ice cream
• 1/4 cup Bailey’s Original Irish Cream
• 1/4 cup Creme de Menthe
• 1/2 cup milk
• Garnish:
• Mint sprigs
• Red or green maraschino cherries

Directions:

Place all shake ingredients in a blender and process until smooth and creamy. Alternate small sprigs of fresh mint with cherries, on a toothpick, and place on the edge of glass for garnish.

Number of Servings: 1

Packers vs. Steelers Jello Shots!

3 Comments | Written on February 3, 2011 at 5:00 am , by Kristina Vanni

Beer is typically the beverage of choice during the Super Bowl, but why not shake things up this Sunday and create some team spirit jello shots!  With layers of team colors and a nice kick of booze, whether your team wins or loses, life is good!  If you have never made jello shots before, check out our step-by-step “How To” page.

So now the real question is, if it is Packers vs. Steelers, what’s your favorite shot?!   Leave a comment here and tell us which recipe should win!

GREEN BAY PACKERS JELLO SHOTS

4 cups water, divided

1 package (6 oz.)  Lime Jello

2 cups Midori melon liqueur, chilled

1 package (6 oz.) Lemon Jello

2 cups lemon vodka, chilled

Bring 4 cups of water to a boil.  In a large bowl, combine 2 cups of the boiling water with the package of lime jello.  Stir to dissolve, about 2 minutes.  Add 2 cups of chilled Midori melon liqueur and stir to combine.  Pour half of the lime jello into plastic cups, reserve the other half.  Chill until firm.

In another large bowl, combine the other 2 cups of boiling water with the package of lemon jello.  Stir to dissolve, about 2 minutes.  Add 2 cups of the chilled lemon vodka and stir to combine.  Carefully pour the lemon jello over the first layer of lime jello.  Chill until firm.

Layer the remaining lime jello on top of the lemon jello and chill until firm.

PITTSBURGH STEELERS JELLO SHOTS

4 cups water, divided

1 package (6 oz.) Lemon Jello

2 cups lemon flavored rum, chilled

1 package (6 oz.) Berry Blue Jello

2 cups Blue Curacao liqueur

food coloring (optional)

Bring 4 cups of water to a boil.  In a large bowl, combine 2 cups of the boiling water with the package of lemon jello.  Stir to dissolve, about 2 minutes.  Add 2 cups of chilled lemon rum and stir to combine.  Pour half of the lemon jello into plastic cups, reserve the other half.  Chill until firm.

In another large bowl, combine the other 2 cups of boiling water with the package of berry blue jello.  Stir to dissolve, about 2 minutes.  Add 2 cups of the chilled Blue Curacao liqueur and stir to combine.  If you want to make the jello darker to mimic the Steelers team colors, add food coloring.  Carefully pour the berry blue jello over the first layer of lemon jello.  Chill until firm.

Layer the remaining lemon jello on top of the blue jello and chill until firm.

Holiday Favorites Week 12 “Winter Drinks” Winner

5 Comments | Written on January 4, 2011 at 5:00 am , by Kristina Vanni

I can’t believe the Holiday Favorites weekly contest is complete!  It has been 12 weeks of absolutely outstanding entries and fantastic winning recipes.  Get those creative juices flowing, because there will be some HUGE recipe contests in 2011.

Let’s take a look at our final winner from the “Winter Drinks” week of the contest.  Round of applause to Barbara Hahn for her Southern Praline Milk Punch!  This recipe is a quick and easy twist on the classic Southern beverage.  Barbara loves to enter recipe contests and travel across the country and around the globe.  Be sure to check out her blog “Traveling Aprons” for stories and recipes from her experiences.  Congratulations Barbara!

SOUTHERN PRALINE MILK PUNCH

This delectable creamy punch is ideal for a crowd. Your guests will not be able to get enough of this rich, festive beverage. It looks beautiful with cinnamon sprinkled on top, a dollop of whipped cream, and topped with a whole pecan for each serving.

Ingredients:

• 8 cups butter pecan ice cream
• 3/4 cup rum
• 1/2 teaspoon ground cinnamon
• 3 ounces Pecan Liqueur

Directions:

Combine all ingredients in a blender. Process just until smooth. Pour 1/2 cup ice cream mixture into each of 12 glasses. Serve immediately.

Number of Servings: 12

Notes: For testing purposes, I used Praline New Orleans Style Pecan Liqueur. Make punch in batches, if necessary.

Tell us what inspired your winning recipe!

“My recipe idea came from a milk punch my husband & I drank at the Houston Rodeo every year in February when we lived in Houston.  I changed the recipe for my taste as I prefer rum to whiskey and I love anything with praline.”

We are gearing up for brand new weekly contests in 2011.  What advice do you have for those who want to create a winning entry?

“I would advise others entering Better Recipes contests to keep it simple.  I think as a whole our country is going into a more simple time.  I think this especially relates to food right now.”

Thanks so much for your recipe and your advice, Barbara!  We are all looking forward to more of your delicious dishes in the new year!

Thanksgiving Jello Shots

1 Comment | Written on November 22, 2010 at 5:00 am , by Kristina Vanni

Crowded grocery stores…

Airport security…

Your mother-in-law…

As much as we love the holidays, there is a lot of STRESS this time of year!  What better way to wind down than with a creative and delicious libation?  Jello shots have come a long way from college frat parties.  They can be impressive adult treats just in time for the holidays.

First, let’s talk about how to make a proper jello shot.  We even offer step-by-step instructions if this is your first shot at the shots!  The fun part is selecting your favorite combination of flavors.  With so many varieties of jello as well as a plethora of flavored spirits, the possibilities are endless!  The key is to store your alcohol in the freezer to get it as cold as possible.  When boiling water combines with ice cold alcohol, the gelatin will set into the perfect jello shot!

For Thanksgiving you can have a lot of fun with jello shot recipes.  Imagine your favorite traditional desserts turned on their head and into a bite sized shot with a kick!  Now, that’s a treat!

APPLE PIE JELLO SHOTS

1 1/2 cups apple juice

1 1/2 cups apple cider

4 envelopes (1 oz. each) Knox Unflavored Gelatine

1 cup vodka, chilled

2 Tablespoons sugar

Garnish:

Whipped cream

Cinnamon

Maraschino Cherries

1.  Combine apple juice and apple cider and heat until boiling.

2.  Sprinkle gelatine over cold vodka in large bowl; let stand 1 minute.  Add hot juice and stir until gelatine completely dissolves, about 5 minutes.  Stir in sugar until dissolved.  Pour into 9x13x2-inch pan or into individual shot glasses.

3.  Refrigerate until firm, about 3 hours.

4.  Top each serving with whipped cream, sprinkle with cinnamon and top with a cherry.

PUMPKIN PIE JELLO SHOTS

White Layer

1 small (5.6 oz) can coconut milk

1/2 cup water

1/4 cup sugar

3 tsp agar-agar

1/4 tsp arrowroot powder

Pumpkin Layer

1/2 cup water

1/2 cup sugar

6 tsp agar-agar

1/2 tsp arrowroot powder

1/2 cup canned pumpkin

1 tsp pumpkin spice

1/2 cup spiced rum

Graham Cracker Layer

2 sheets graham cracker

1 Tbsp margarine

Directions:

White Layer:  Combine coconut milk, water, sugar, agar-agar, and arrowroot powder in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat. Pour liquid into shot glasses and refrigerate until set.

Pumpkin Layer: Combine water, sugar, agar-agar, and arrowroot powder in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat and stir in pumpkin, pumpkin pie spice and spiced rum.  Pour pumpkin layer over set white layer and refrigerate.

Graham Cracker Layer: Crush or blend graham crackers to form crumbs. Melt margarine. Combine graham cracker crumbs and margarine. Garnish each shot glass with a spoonful of graham cracker crumb mixture.

Number of Servings:  10

Notes: The key to a successful vegetarian/vegan Jello shot is finding the right substitution for gelatin. For this recipe we used Agar Agar powder, which is derived from red algae and found in most Asian grocery stores.

Epcot International Food and Wine Festival

6 Comments | Written on October 15, 2010 at 5:00 am , by Kristina Vanni

Imagine a trip around the world without having to leave the US!  With the Epcot International Food and Wine Festival you can eat and drink your way across the globe.  This will be your passport to the happiest place on earth!  From steamed mussels in Belgium to kimchi slaw in South Korea anything is possible with the magic of Disney.  Check out this video for a gastronomic tour of the 2010 festival!

Celebrating it’s 15th anniversary this year, the festival runs from right now through November 14th.  You have tons of time to book a trip down to Orlando!  Besides the kiosks at international marketplace, the festival also features seminars and demonstrations with renowned chefs and winemakers.  There are also countless parties and live musical entertainment throughout the event.  For more photos from Orlando, check out the gallery on the Better Recipes Facebook page!

As a child I was enchanted by the magic of Walt Disney World, and now as an adult I have found a new love for this vacation destination.  That’s right, Disney isn’t just for kids!  After meals at California Grill, Jiko and Citricos I believe the resort is a true foodie haven.  I can’t wait to attend the festival next year to see what new and exciting food, wine and events they dream up!

One thing that won’t change is this legendary soup.  This dish is consistently one of the most popular at the festival.  Guests just rave about the Cheddar Cheese Soup from the Canada kiosk, and it just wouldn’t be a festival without it!  Luckily, Disney was willing to reveal one of their secrets and shared the recipe with us.  I made it at home and it tasted exactly like it did at the festival!  I highly suggest you whip up a batch on a cool fall day.  Or just escape the chill all together and head down to sunny Florida and taste it for yourself!

CANADIAN CHEDDAR CHEESE SOUP

1/2 pound bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 Tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 Tablespoon Tabasco sauce
1 Tablespoon Worcestershire sauce
Coarse salt and freshly ground black pepper to taste
1/2 cup warm beer
Chopped chives or green onions, for garnish

1.  Cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned, in a 4 or 5-quart Dutch oven.
2.  Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3.  Add the flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in the chicken stock and bring to a boil for 1 minute.  Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4.  Add the milk and continue to simmer for 15 minutes.  Do not boil after you add the milk.
5.  Remove from heat and stir in cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper, until the cheese is melted and the soup is smooth.  Stir in warm beer.  If the soup is too thick, thin with a little warm milk.
6.  Serve the soup hot, garnished with chopped chives or green onions.  Serves 10.

Bewitching Halloween Video and Recipes!

No Comments | Written on October 1, 2010 at 5:00 am , by Kristina Vanni

We have some frightening, disgusting, and gruesome suprises for you this Halloween on Better Recipes!  Stay tuned for special holiday pages such as our “Top 10 Gross Halloween Recipes,” “How to Roast Pumpkin Seeds,” “How to Make Halloween Treats,” and “Top 10 Easy Halloween Recipes.”

WITCHES BROOMS

Hot dogs wrapped in refrigerated bread sticks resemble brooms when sliced at one end.

Ingredients:

• 1 tube refrigerated breadstick dough
• 12 beef or turkey franks

Directions:

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Lay franks on a cutting board. On one side of the frank, come in 2 1/2 inches in from the end and make two cuts lengthwise to the end of the frank so that you have three equal strands, turn the frank on its side and repeat the two cuts so that you have a total of nine strands still connected to the frank. These will be the bristles of the broom. Using a strand of the breadstick dough, wrap the uncut end of the frank and press the dough together around it so that the dough is blended around the frank. This is the handle of the broomstick. Place the brooms (wrapped franks) on the cookie sheet and bake 11 to 15 minutes until the dough is golden brown. Serve warm and enjoy.

Number of Servings: 12 

WITCHES BREW

A floating hand, made with frozen raspberries, cranberry juice and gelatin, makes for a scary punch. Float the “hand” in a mixture of ginger ale and sparkling apple cider.

Ingredients:

• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy

Directions:

To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Number of Servings: 16

Napa Valley Wines and Appetizers

2 Comments | Written on September 2, 2010 at 5:00 am , by Kristina Vanni

Labor Day is right around the corner and summer is winding down. If you are entertaining this weekend for an end of summer get-together, these wines and appetizers are all you need to get the party started!  I recently visited some friends in Napa Valley and sipped a few wines from  The Terraces at Quarry Vineyard.  This unique winery produces small, handcrafted lots of Cabernet Sauvignon and Zinfandel.  The property is also filled with gorgeous fruit trees and there is even an old root cellar where they have been aging their own balsamic vinegar for 13 years!  Check out this photo gallery on our Facebook page for more gorgeous shots from Napa!

This weekend, open up a bottle of your favorite wine and make a few simple appetizers.  It is amazing how using just a few quality ingredients you can create mouth-watering cuisine.  Here are a few recipes to try!

PROSCIUTTO-WRAPPED MELON AND BREADSTICKS

These are popular and classic appetizers that I never tire of, and everyone always loves them.  There is really no recipe, and they look so colorful and beautiful on a platter, and served with a good wine.

Best prosciutto you can find

Slices of cantaloupe and honeydew

Best crispy breadsticks you can find

Cracked pepper (optional)

Good balsamic vinegar (optional)

Simply wrap pieces of prosciutto around slices of cantaloupe and honeydew melons, and around breadsticks.  Arrange attractively on a platter.  Some people love cracked pepper on top, and drizzled with balsamic vinegar.  It’s up to you!

BITE-SIZED BOCCONCINI APPETIZERS

These one-bite appetizers are always a hit.  They are so easy to make and can be prepared ahead of party time and refrigerated.  If desired, you can buy the marinated bocconcini which already have oil on them, so you won’t even need to brush them with extra olive oil.  Either way, your guests will love them!

Fresh water-packed mozzarella balls (bocconcini)

Fresh basil leaves

Cherry tomatoes

Olive oil for brushing

Coarse salt

Freshly ground black pepper

You can make as many as desired.  Using a small toothpick, simply skewer on one piece each of bocconcini, basil leaf, and cherry tomato.  If not using the already marinated cheese balls, brush each with olive oil.  Sprinkle each lightly with coarse salt and cracked pepper.  Serve immediately, or cover and refrigerate until party time.

Bikini Week – Day Five: TGIF!

2 Comments | Written on June 25, 2010 at 5:00 am , by Kristina Vanni

It’s not only day five of Bikini Week, but it’s also Friday, and you know what that means – TGIF!  This special edition of “Think Grilling It’s Friday” is tailor made for the health conscious angle of Bikini Week.  Grilling doesn’t have to mean high-fat indulgences and an outdoor celebration doesn’t mean you have to blow your summer slimdown.  You can enjoy a fiesta of flavor with these Portobello Mushroom Fajitas and even sip a “Skinny” Margarita made with a bottle of wine instead of the diet-busting hard alcohol.

PORTOBELLO MUSHROOM FAJITAS

3 Tablespoons lime juice

1 Tablespoon olive oil

2 large garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crushed

3 Tablespoons water

10 ounces fresh portobello mushrooms

1 medium red, green, or yellow sweet bell pepper, cut into strips

4 green onions, cut into 1-1/2-inch pieces

Six 7-inch flour tortillas

Lime wedges (optional)

1.  Combine the lime juice, oil, garlic, cumin, oregano, and water in a large bowl.  Wipe mushrooms with a clean, damp cloth or rinse lightly and pat dry with paper towels.  Remove stems and discard; slice caps 1/4-inch thick.

2.  Place mushrooms, pepper, and green onions in bowl with lime juice mixture; toss to coat.  Cover and marinate at room temperature for 15-30 minutes.

3.  Grill vegetables on an oiled vegetable grilling tray for 8-10 minutes on a medium-hot grill over direct heat until vegetables are tender and lightly golden, turning once and brushing generously with marinade.  Wrap tortillas in foil and place on grill until warm, about 3 minutes.

4.  To serve, spoon mushroom mixture onto tortillas; roll up.  Serve with lime wedges to squeeze onto mixture.  Lime wedges can also be grilled, if desired.  Serves 6.

Nutrition information per serving:  156 cal.; 5 g total fat (1 g saturated); 0 mg cholesterol; 169 g sodium; 24 g carbo; 1 g fiber; 4 g protein

If desired, serve with salsa, light or fat free sour cream, and/or chopped cilantro, or other favorite condiments.

SKINNY MARGARITAS

Lime wedges

Kosher salt

1 bottle Sutter Home Pinot Grigio

12 ounce can frozen limeade concentrate

Moisten the rim of margarita glasses with a lime wedge and dip in kosher salt.  In a pitcher, mix the Pinot Grigio and limeade concentrate.  Pour into prepared margarita glasses and garnish with lime wedge.

Did you read all five days of Bikini Week?  If not, catch up now!

Monday – Pack a Lunch

Tuesday – Portion Distortion

Wednesday – Snack Time

Thursday – Nice Buns

Looking for more great grilling recipes?  Check out other TGIF blogs!  Don’t forget to come back every Friday all summer long for great grilling recipes!

Beer Can Chicken

Grilled Corn

Martini Steaks with a Twist