Memorial Day Eats

This is a sponsored post written by me on behalf of Brummel & Brown.

Questionable weather aside (yes it snowed the other day) I love where I live. There are great places to get out and run and I lucked out by having great neighbors. Not just one neighbor, I hit the jackpot with an entire ‘hood filled with people I enjoy spending time with. Rare, yes? Well, dicey weather aside, Memorial Day is right around the corner and this neighborhood likes to partay. There’ll be games and music and visiting and of course plenty of food.

This year I’ve been named Chief Veggie Officer (or CVO). I’ve been working hard to come up with fun, delicious veggie dishes that’ll pair well with the array of grilling that’ll undoubtedly be going on and popular among kids and grown ups alike.

The folks at Brummel & Brown invited me to test out some of their spread for the occasion. First observation? It’s soft and easy to spread. All the better to slather it on muffins, cornbread and of course corn on the cob.

It tastes like butter but with 50% less fat and calories and zero cholesterol.  There’s nonfat yogurt lurking in there that gives it it’s smooth, creamy taste. Even more exciting though is what’s not lurking in there: Brummel and Brown has zero grams of trans fat per serving and has no partially hydrogenated oils.

I wanted to go beyond simply spreading Brummel & Brown on all the foods though. So I brainstormed a bit and used it in these tasty veggie recipes:

Barbecue Roasted Veggies

4T Brummel & Brown
5 large red-skinned potatoes, cut up
1 red onion, sliced
2 bell peppers, sliced (I used red and yellow)
1T chili powder
2t onion powder
2t garlic powder
1t sugar
1t sweet paprika
1t salt
1/2t cayenne pepper

Preheat oven to 400F. Mix seasonings together in large bowl. Melt Brummel & Brown, add veggies and mix until coated. Put veggies in large bowl with seasonings and toss. Transfer to large, rimmed baking sheet. Bake until brown and tender, stirring occasionally, approx. 50 minutes. Serves 6.

Balsamic-Shallot Green Beans
1/2C balsamic vinegar
2 large shallots, sliced
4T Brummel & Brown
2lbs. green beans, trimmed
Few red bell pepper slices for color
Combine vinegar and shallots in a small saucepan over medium heat until vinegar is absorbed. Add Brummel & Brown and cook until melted.
Cook beans in a large pot of boiling water until crisp-tender. Drain and rinse with cold water to stop the cooking. Pat dry then pour the balsamic-shallot sauce over before serving. Serves 8.

Head on over to the Brummel & Brown Facebook page for more recipe ideas.

Do you have any favorite Memorial Day traditions or foods?

This is a sponsored post written by me on behalf of Brummel & Brown.