Category Archives: Party Planning

I keep hearing praises and hallelujahs about how Fall is right around the corner and I’ve even seen pumpkins and Halloween decor at our local stores, but come on, it’s still hot as I don’t know what when you step outside and the AC is cranked up way too high for all that. Don’t get me wrong, I ADORE Fall but can you seriously imagine putting a pumpkin outside your door right now or a Halloween costume on your body? I can’t. That sounds like rotten pumpkins and lots of sweat. So in the meantime, I’ve got a fabulous way to help you enjoy these pool days that aren’t going away anytime soon and to help you beat this not so desirable heat. If you’re one of those lucky ones who actually lives somewhere where Fall weather is truly around the corner, fear not, these drink recipes I’ll be sharing with you know no season … and I’m a little jealous of you.

A group of ladies and I got together a while back and raided our gardens to come up with some creative and refreshing drink recipes and they’ve agreed to let me share them with you! I’ve tried several of these and they’re not only super fun to make but so darn good (and most of them have adult adaptations if you catch my drift). And no worries if you’re not a gardener or if your garden is half dead like mine, you can find all these ingredients at your local grocer. See below for some deliciously fun cocktail recipes, from lemonade to margaritas!

First up –

Raspberry Cucumber Mint Lemonade – props to Julia @juliaterpstra

Puree in blender:
12 raspberries
1/2 cucumber
2 sprigs mint
4 Tbsp lime juice

____________________________

Fill glass with ice
Add 2 tbsp puree and top off with lemonade
Garnish with fresh raspberries, sliced cucumbers and fresh mint

Adaptations – sub blackberry-cucumber LaCroix for lemonade. Add 1.5 oz vodka for some fun!

Blueberry Coconut Splash – props to Cindy @princetonparklife

Fresh Lavender Lemonade – props to Kate @kateaiellodesign

Blackberry Peach Tea – props to Zamira @zamirat79

Orange Dreamsicle Smoothie – props to Terrie @decorateandmorewithtip

Infused Ice Cubes – props to Chantal @peace_garden_life

Spicy Cucumber Mint Margarita – props to me @myhouseof_love

I have such fond memories of Cinco de Mayos from years past. Memories of  when I used to, not too terribly long ago, have major plans for the 5th of May each year. And by major I mean going out with friends for a giant mexican meal made up mainly of jumbo fishbowl  margaritas … you know the ones that four people could comfortably drink out of at once? Yeah, those. And yes, we did, with our very own straws. I have pictures somewhere. Oh to be young again …

More lately my plans for Cinco de Mayo have involved not realizing it’s Cinco de Mayo until the day before, or the day of, and then scrambling to put together some resemblance of a good Mexican meal myself, because who doesn’t love an excuse to eat Mexican food? I know I do. And I’m sharing some of my favorite, tried and true recipes below!

CROCKPOT (YES!) SPICY SHREDDED CHICKEN

(my favorite because, well, crockpot … and because it’s DELICIOUS) (serves 6)

Perfect in tacos, burritos, enchiladas – you name it, I’ve probably done it!

• 2 pounds chicken breast
• 1 tablespoon olive oil
• 1 cup salsa
• 2 tablespoons brown sugar
• 1 small onion, diced
• 1-2 cloves garlic, minced
• 1 jalapeno pepper, seeded & chopped *
• 4 oz green chiles, diced *
• 14.5 oz can diced tomatoes, drained
• 1 tablespoon chili powder *
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper *
• 1/2 teaspoon pepper

• Baste chicken breasts with oil and place in crockpot.
• Add all remaining ingredients and cook on low for 6 hours OR high for 2-3 hours.
• Move chicken to a cutting board and let rest about 10 minutes.
• Shred chicken and return to crockpot.
• Cook on low for another 20-30 minutes then drain any excess liquid.

* These amounts can be adjusted or the ingredients can be left out all together for a much milder (a.k.a. not nearly as spicy) flavor

ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

(my husband’s all-time favorite)

http://damndelicious.net/2012/06/15/roasted-shrimp-enchiladas-with-jalape-o-cream-sauce

MEXICAN STREET CORN WITH A KICK

(soooo not healthy, but soooo worth it)

• 16 oz corn (frozen, canned or fresh)
• 1/4 cup onion, diced
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons cilantro
• 1/2 cup Cotija cheese

• Heat butter in large skillet over medium high heat.
• Add corn, onion, salt, pepper, chili powder, paprika, cumin & cayenne pepper and cook about 10 minutes, stirring occasionally.
• Fold in mayonnaise, lime juice and cilantro and mix well.
• Garnish with cheese & enjoy.

SPICY BLACK BEAN HUMMUS

• 1 can black beans, rinsed and drained
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 large cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 + 1/8 teaspoon chili powder
• 1/4 teaspoon onion powder

Throw everything into a food processor and combine until smooth!

WORLD’S BEST (SPICY) GUACAMOLE

• 4 avocados
• 4 tablespoons lime juice
• 3 roma tomatoes, chopped
• 1/2 cup onion, chopped
• 1/4 cup cilantro
• 2 cloves garlic, minced
• Jalapeño pepper, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper

• Mash avocados in a medium bowl, leaving some small chunks.
• Add lime juice and stir to combine.
• Add rest of ingredients and mix well.

And there you have ’em, some of my all-time favorite Mexican recipes. Pick up some yellow rice, tortilla chips & salsa, and maybe even some cinnamon churros and you’ll be ready for a Cinco de Mayo celebration of your own. Don’t forget the fishbowls. And the tequila 🙂

Happy Thanksgiving Week Monday! How is it time for turkey already??? My husband and I hosted his family yesterday for our annual “early Thanksgiving/November birthdays” meal – nothing like killing three birds with one stone. We travel each year for Thanksgiving to see my extended family, so we started this tradition of having his family over the weekend before so as not to miss out on celebrating and giving thanks with them. I’m not sure which year we’re on because me and history do not go together, but I’d say it’s a tradition we’ll hold on to for many more to come.

My husband and I have a tendency to always cook way too much food but this year takes the cake. We have leftovers for days and maybe even weeks. Oh who am I kidding? We both like to eat so it might be gone tomorrow. Regardless, better to have too much than not enough in my opinion (and it never goes to waste). We tried out several new recipes this year and I have to say I was pretty happy with the way things turned out. So … if you’re like me and wait until the last minute to do certain things (like planning your Thanksgiving day menu) – or maybe you just need some last minute ideas – this post is definitely for you. Or if you’re like me and just enjoy cooking, baking, and better yet eating, this post is even more so definitely for you 🙂

2016 Thanksgiving Day Menu

Appetizers
Spicy Black Bean Hummus with Pretzel Crisps
Shrimp Cocktail
Chicken Wings

Main Course
Turkey Tenderloin
Kale Salad
Rolls
Orange Cinnamon Cranberry Sauce
Slow Cooker Stuffing
Green Bean Casserole
Pineapple Casserole
Roasted Fingerling Potatoes
Roasted Acorn Squash

Desserts
Pumpkin Pie
Chocolate Chip Almond Butter Cookies
Cast Iron Triple Berry Cobbler with Vanilla Ice Cream

Anything making your mouth water? Maybe pictures will help. I’m sharing some of the recipes below as well!

Spicy Black Bean Hummus
1 can black beans, rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 large cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 + 1/8 teaspoon chili powder
1/4 teaspoon onion powder

Throw everything into a food processor and combine until smooth!

Chicken Wings
Done on the Big Green Egg by my talented husband (marinated in Lupo’s Chicken Barbeque Marinade)

Turkey Tenderloin
Also done on the Big Green Egg by my talented husband (injected with Lupo’s Lemon-Garlic Marinade). Lupo’s is pretty phenomenal.

Kale Salad (serves 6-8) – adapted from foodbabe.com
2 large bunches dinosaur kale, stems removed
1 cup pomegranate craisins
juice of 3 lemons
3 tablespoons olive oil
3 teaspoons honey
1/2 cup pine nuts, toasted
1 cup walnuts, toasted
salt and pepper, to taste
12 tablespoons grated parmesan

Throw kale into food processor and process into tiny chopped pieces. Stir lemon juice, olive oil, honey, salt and pepper together in large bowl. Add in chopped kale, craisins, pine nuts, walnuts and parmesan and stir together into dressing.

Orange Cinnamon Cranberry Sauce – courtesy of the Pioneer Woman
http://thepioneerwoman.com/food-and-friends/thanksgiving-dinner-how-to-make-cranberry-sauce/

Slow Cooker Stuffing – courtesy of Cooking Classy
http://www.cookingclassy.com/slow-cooker-stuffing/

Green Bean Casserole (serves 8)
2 cans green beans
1 can cream of mushroom soup
3/4 cup milk
1/4 teaspoon black pepper
1 1/2 cups french fried onions
1/2 shredded cheddar cheese

Preheat oven to 350 F. Mix green beans, cream of mushroom soup, milk and black pepper together in casserole dish. Cover with french fried onions. Bake for 25 minutes. Add cheddar cheese, cover dish with foil and bake for 10 more minutes.

Roasted Fingerling Potatoes
Slice potatoes in half and place in baking dish. Top with butter and/or olive oil, salt, pepper, garlic and dill and bake at 400 F for 1 hour.

Roasted Acorn Squash
Slice squash in half and place on baking sheet. Top with butter, cinnamon and brown sugar and bake at 420 F for 75 minutes.

Chocolate Chip Almond Butter Cookies – I accidentally screwed up my typical go-to cookies by using unrefined coconut oil instead of refined coconut oil, but they were still very well-received. So for a more coconut-y flavor in these cookies, stick to the unrefined!
https://myhouseoflove.com/2016/02/29/the-perfect-cookie/

Cast Iron Triple Berry Cobbler
https://myhouseoflove.com/2015/11/16/cast-iron-cobbler/

The foods from the menu that I don’t have recipes for (shrimp cocktail, rolls, pineapple casserole and pumpkin pie) were all brought by my in-laws and I failed to get pictures because well, you know how hosting goes – forgot until it was too late. But they were of course equally as delicious and definite must-haves to make this early Thanksgiving celebration simply perfect.

Many blessings to all for a safe and happy Thanksgiving. I hope everyone enjoys their week, finds many reasons to give thanks, and eats lots of good eats. ‘Til next time!