Hello everyone! I can't believe it's weekend again. I am still struck in the long weekend fun we had last week. I must say, 4th of July is definitely one of my favorite holidays. I always look forward to the celebrations and the quality time we could spend with family and friends. No time is complete and no fun is memorable unless there is delicious food to cherish! We had loads of fun with friends, cooking delicious recipes at home, and then head out to enjoy the fireworks at night. Usually I spent most of my time in kitchen, but this time I took up a challenge with Litehouse to come up with some of the quickest recipes that are not only time-saving but also delightful. In case you are wondering, Litehouse brand offers fresh tasting, refrigerated and delicious dressings that can be found in the produce section - right next to other fresh and delicious veggies. Until now, I never gave much thought about the preservatives in those grocery aisle bottles that kept the dressings on the shelves for long. Ever-since I tried Litehouse for the first time, I am totally hooked to their wholesome home-style dressings and would never look back. I wanted to share some of the super-hit recipes we had in our menu, and these are indeed perfect for any occasion. In case you missed it earlier, here is my first ever experience with Litehouse products!


First things first, we had Litehouse chunky blue-cheese filled roasted Portobella and Poblano peppers as starters. This recipe is very versatile and can be taken to any level of excellence. I keep things so simple and classy. You are just 4 steps away for some of the most-delicious starters you ever had!

• Preheat oven to 325 degrees. 
• Place the portobella mushroom caps with the gill side up and drizzle olive oil and grinds of black pepper and hint of salt. 
• Silt the poblano peppers and remove the seeds. Drizzle olive oil and place along with the mushroom caps. 
• Bake for 30 minutes. Look in between to ensure they are not over done. 
• Remove from oven and add generous (1-2 tbsp) amount of Litehouse chunky blue cheese onto the mushroom cap and place them inside the oven in stand-by. Add about 1tbsp of blue-cheese inside the poblano peppers and allow it to rest. 
• Top it up with freshly chopped onions and green peppers for some extra crunch.

To jazz it up, how about some fried chicken wings with Lite-house home-style ranch. If veggies are not your thing, trust me this one is for you! The Lite-house home-style ranch is so delicious that the bottle lasts only few days for me!

Apart from the oven time, it really didn't take much time to prepare these mouth-watering appetizers. Same thing with this delicious veggie wraps filled with Lite-house home-style ranch. These veggie wraps are very satisfying and perfect for travel too.

• Warm 1 whole-wheat tortilla on the pan for 30-45 seconds, or longer as needed. 
• Once ready, place grilled, chopped portobella mushrooms on the tortilla.
• And then place freshly chopped onions and green peppers along and add about 1-2 spoons of home-style ranch. 
• Roll the tortilla gently and then chop into two. Time to enjoy your ranch-filled veggie wraps!

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