7/31/12

Happy Olympics!

I love: Annie Glass, apps, camaraderie, the opportunity to dress up in a festive t-shirt and America.   

So when it came down to whether to have a little gathering for the Opening Ceremony of the Olympics, it wasn't "Why should I?" but instead "Why wouldn't I??!! Bring it!!!"

Well, it was brought.  And it was good.  

There were Zinnias from the yard.  And turns out, my moms fears were true...they just aren't getting enough sun so pickins were slim.  But let's not discuss such sad things. 
There were also M and Ms!  I wanted to find some red white and blue ones but couldn't.  Which I thought was strange, but whatever.  

What's not strange, though, is raspberry dark chocolate M and M's.  Hello, I love you.  

And oh, look!  A spread of food.  I love you, too.  

We have (clockwise): lemon-rosemary white bean bruschetta, french onion dip and ruffles, m and m's, and hot blueberry cheddar dip with toasty bread. That's just what we started with.  There were some hella-awesome party goers that brought onion rings, corn dip, cookies and some sort of a tomato/tomato syrup/cream cheese situation.  It was nine kinds of awesome.    
Let's break some of these dishes down.  The french onion dip?  That's a no brainier.  Just get a 16 oz carton of sour cream and combine it with an envelope of onion soup mix and call it a day. 

The bruschetta? It's almost as easy.  And just as tasty! 
So these bruschettas.  They were the business.  And point friendly!  Here you go:

Lemon-Rosemary White Bean Bruschetta
from WW Online

10 oz french baguette bread, thinly cut into 30 pieces
cooking spray
1 tsp garlic salt
15 oz canned cannellini beans, rinsed and drained
4 plum tomatoes, seeded and chopped
4 tbl uncooked red onions, minced
4 tsp fresh lemon juice
1 tbl olive oil
1 tbl rosemary, fresh, minced
1 tsp kosher salt 
1/4 tsp black pepper
2 tbl Parmesan cheese
1/2 tsp lemon zest (or to taste)

Preheat oven to 375. 

Arrange the bread on a foil lined baking sheet and lightly coat both sides with cooking spray.  Sprinkle top side of bread with garlic salt.  Bake until bread is crisp and lightly browned, about 5-10 minutes. 

Meanwhile, combine the remaining ingredients (except for cheese and lemon zest). Mash with a fork to kind of break up beans.  

Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest.  

Serving size 1 bruschetta (makes 30)
Points plus 1

Ok so there's a point friendly app.  

Here's a not point friendly app:  Hot Blueberry Cheddar dip.  

Hold the phone.  This stuff is really where it's at.  Like slap someone good. I'm telling you.  Home girl from How Sweet It Is is an absolute genius.  

GENIUS.  

Hot Blueberry Cheddar Dip
from How Sweet It Is


8 oz cream cheese, softened
8 oz white cheddar cheese, shredded
1/4 tsp nutmeg
1 heaping cup of blueberries


Preheat the oven to 350 degrees.  Combine the cream cheese, cheddar and nutmeg.  Fold in the blueberries.  Spread into a baking dish sprayed with cooking spray. 


Bake for 30-35 minutes or until cheese is all melted and blueberries are bursting.  


Serve with toasty bread.


Hope you are enjoying the Olympics thus far!  I've gotten surprisingly interested in the archery and the long distance bike racing.  I have no idea why.  Water polo is awesome, too.  And by awesome, I mean terrifying. 


But I probably only think that because I can't really swim.  I mean, I can...but I can't. 


But that's a whole other blog post...

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