Saturday evening I invited some friends over to celebrate my Birthday and the Holiday season. I wanted easy finger food recipes that would not require some gourmet ingredients or fuss and that would be eaten by my family if there were any leftovers. I also wanted the recipes to be relatively healthy and guilt-free.
After eating and catching up, we played a few rounds of Apples to Apples and then played Bananograms. Oh my, I could tell my mind is aging as all the younger ‘spring chickens’ were much faster than I was. *Sigh*
*Announcement: I am guest blogging at Time to Play Magazine today. The topic is Tips & Benefits to Cooking with Kids*
Ingredients (18 kabobs)
3/4 pint organic grape tomatoes (may need almost the whole pint depending on how many in container)
1 medium green zucchini, cut in half length-wise and chopped
Reduced fat mozzarella, cubed
18 basil leaves (heck, tear them in half if there are big)
18 bamboo skewers
Marinade (uh, I did not measure so I am guessing)
1/3 cup balsamic vinegar
3 Tablespoons canola oil
2 cloves of garlic, chopped
a few dashes of salt and ground pepper
Mix well and pour over all the vegetables that are waiting patiently in a storage bag. I marinaded about 4 hours. Remove the vegetables from the bag and place onto the skewer in any order you wish. You can then either stand them up on a plate or place them flat on a plate.
When you think about food for a party what comes to mind?
Another recipe that I served and the recipe was request was for my Healthy Thai Chicken Salad Recipe