There is nothing I would rather do then to sit beneath the trees and a summer sunset with my friends . Through trial and tribulation, I have discovered the key to entertaining is to keep your food simple and use what you have on hand (a glass of champagne in the other doesn’t hurt either).
Ingredients: 1 small seedless watermelon
1 tbsp of pure vanilla extract
2 tbsp sugar
Pinch of salt
Cube watermelon and fill your blender entirely. Add vanilla and sugar. Pulse until smooth. Then, pour watermelon puree into molds, it should be very loose. I did not have any luck finding a popsicle mold, but I did have a mini pop over tin on hand that worked out perfectly! Let the puree firm up a bit for about 10 minutes, then place your sticks in the center of each pop. Freeze until solid.
Some people tend to underestimate the power of veggies in a spread. However, vegetables are vibrant, nutritious, and fresh. I think we often get stuck in a rut and serve up some limp celery sticks, lackluster tomatoes, and watery cucumber slices… BORING! Pick the brightest and most seasonal veggies you can find then serve them along my Parmesan Pea Puree. I know, I know… pea puree?? You might hate peas or think this sounds like baby food. But trust me on this one, its the perfect fresh and silky dip for veggies and crostini’s.
Parmesan Pea Puree
2 cups of frozen thawed peas
1/1 cup grated parmesan cheese
1 clove of garlic
2 tsp chopped parsley
2 tsp chopped scallions
1/2 cup extra virgin olive oil
salt and pepper to taste
Place your peas, parmesan, garlic, parsley, and scallions into the blender. Pulse it until everything gets moving together. Once the puree is slightly smooth, slowly drizzle in your olive oil until everything is emulsified together into a silky dip. Garnish with peas, parsley, and parmesan.
Simply wrap ripe sweet peaches with salty prosciutto.
Hawaiian slider rolls
Slice the Hawaiian rolls horizontally so you have one large sandwich. Layer the rolls with ham, cheese and one pickle per slider. Then add the stop layer of rolls and pour over the dijon honey mustard sauce.
2 tbsp honey mustard
2 tbsp dijon mustard
1 tbsp butter
1 tbsp of minced onion
Pop your sliders into the over at 350 until bubbly and golden brown. This is a really simple, and quick bite that everyone will be sure to enjoy with drinks.
Mesquite BBQ Blue Cheese Chips
1 bag plain kettle cooked chips
1 bag mesquite BBQ kettle cooked chips
Small brick of blue cheese
1 cup shredded mozzarella
2 cups heavy cream
Chopped red onion
It doesn’t get much easier than this. Pour your two different types on chips into a baking dish and scatted mozzarella over the top. Now heat your cream over medium low heat until it is warm. Add blue cheese. Stir constantly until your sauce is creamy. Pour creamy sauce all over the chips and mozzarella. Pop under broiler until melty and crisp. Top with fresh chopped red onions and scallions.
& Beautiful Friends
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Xo Kitchen Bird