Appetizer

I Love Writing to You, But I Have a Request

I do. I really enjoy the process of putting my thoughts on paper. It helps me get organized (because often I experience rambling, stream-of-conscious thoughts, sort of ADD and …oh, look at that squirrel outside!)

(Joke.)

Seriously, I do enjoy the writing process. It is simultaneously energizing and relaxing.

But.

It takes time. Food posts are relatively easy. I take a picture and pair it to my already recorded recipe and BOOM! A new post.

Writing a thoughtful post takes more time. And since I never know how long my post will be, or even the exact topics my post will cover, writing tends to consume a lot of time.

So, I am asking for help.

Are you a blogger, one who writes about topics that you see here? Food, motivation, inspiration, and the frustrations of daily life?

If yes, would you like the chance to be a guest blogger here? Depending on the response to this proposal, I might need a guest blogger once a month or once a week. I just don’t know. The blog posts would be cross-promoted to my podcast, as well as my Twitter and Facebook.

Here is my podcast links to various sources. You can listen to see if the content will match yours.
iTunes  http://MakeYourSomedayToday.com/iTunes
Stitcher http://MakeYourSomedayToday.com/Stitcher
TuneIn http://MakeYourSomedayToday.com/TuneIn
Player.FM http://MakeYourSomedayToday.com/Player.FM

If you are interested, send me a message to my email Trevor@MakeYourSomedayToday.com If you know someone who might be interested, send them a link to this blog post or just tell them.

There won’t be any cash involved, but you will earn my happiness and respect, and I will spread the word of your message as far as I can.

Smoked Salmon, Cucumber and Yogurt Bites

Smoked Salmon Cucumber and Yogurt Bites
Makes approximately 30-40

1 loaf cocktail rye bread (2″ square slices)
1/2 cup plain Greek yogurt (non-fat, if you want, which is what I had on hand)
1 -2 cucumbers, peeled and sliced into thin wheels
Smoked salmon thinly sliced (you can also use Swedish gravadlax)
Dill weed

  1. Lay out the bread slices.
  2. Top with one cucumber wheel.
  3. Top with 1 teaspoon yogurt.
  4. Add small slice salmon (1/4 ounce).
  5. Lightly sprinkle dried dill.
Nutritional data (per piece):
Calories:       45
Fat:            1.1g
Sat fat:       0.1g
Chol:          5mg
Sodium: 66.7mg
Carbs:        4.1g
Fiber:            1g
Protein:      3.5g

Roasted Eggplant and Feta Dip


Roasted Eggplant and Feta Dip
Serves: 24 (2 tablespoon serving)

Eggplants (enough to equal about 1 pound)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup onion, finely minced
1 jalapeno chili, seeded, finely minced
1/4 cup red bell pepper, finely minced
1/4 cup feta cheese

  1. Preheat the oven to 400F (or preheat the grill on high)
  2. Roast the eggplant (either method) turning every 5 minutes or so, until the skin begins to char the the fruit is soft.
  3. Remove and set aside to cool.
  4. When cool, slice and scrape into a bowl. Add oil and lemon juice.
  5. Mash with a fork until mixed but still lumpy.
  6. Add all remaining ingredients. Mix to combine.
Nutritional data:
Calories:        34
Fat:              2.5g
Sat fat:         0.7g
Chol:         2.7mg
Sodium:   35.3mg
Carbs:          2.7g
Fiber:           1.4g
Protein:        0.9g

Bacon and Cheddar Stuffed Mushrooms

Bacon and Cheddar Stuffed Mushrooms
Makes 24 Mushrooms

24 large button mushrooms
2 slices bread, torn
3 tablespoons bacon bits (or 2 slices bacon, crumbled)
1 cup finely shredded cheddar cheese

  1. Remove stems from cleaned mushrooms. Finely mince the stems.
  2. Preheat oven to 375F.
  3. Preheat a 10″ non-stick skillet and spray with cooking spray.
  4. Add minced mushrooms stems. Saute until then get soft (4-6 minutes.)
  5. Add torn bread. Continue to cook and stir until the bread becomes well-mixed.
  6. Add bacon. Stir.
  7. Add cheese and remove from the heat. Stir until well-mixed.
  8. Fill each cap with a teaspoon of filling.
  9. Place all caps in a 9×13 baking pan.
  10. Bake, uncovered for 30-45 minutes, or until the mushrooms get hot and the stuffing browns.

Nutritional data (per mushroom):
Calories:     29
Fat:           1.9g
Sat fat:      1.1g
Chol:        5.5mg
Sodium:  72.4mg
Carbs:       1.2g
Fiber:        0.3g
Protein:     2.1g

Alternatives:
Onions, garlic instead of bacon
Crab meat instead of bacon
Onion and avocado instead of bacon and cheddar
Onion, sausage and mozzarella instead of bacon and cheddar
Sun-dried tomato, garlic and mozzarella instead of bacon and cheddar
Onion, black olive and feta instead of bacon and cheddar
Minced ham and shredded Swiss instead of bacon and cheddar