
Grilled peaches pair so well with ricotta and there are lots of ways to customize this one! Continue reading
Grilled peaches pair so well with ricotta and there are lots of ways to customize this one! Continue reading
These deviled eggs are summer in a bite with BBQ sauce, corn off the cob, and crunchy onions. Normally I’d think of them in the app category but we ate them beside the pool one hot night as a dinner … Continue reading
{originally published in 2017 and updated in 2022}The twists on deviled eggs are endless. I whipped up these bacon ranch deviled eggs the first time for a holiday party. The hostess has a revolving door of party-goers, kiddos, and lots … Continue reading
This cheeseball has all the flavors of a caramel apple without the candy-making part! Continue reading
These phyllo cups couldn’t be easier (but look ohh, so cute). They have phyllo cups filled with ricotta and a peach and basil filling. It screams summer. Continue reading
Wedding cocktail hour is my favorite. I love the vows, and the dancing (especially since Mr. J is a rockin’ dancer), but then I love the cocktail hour. Contrary to the name I like it for the food. I don’t worry about the drinks…it is all about the snacks. I love passed aps, Mrs. K had baked brie that I’m still raving about (3+ years later), Mrs. M had an amazing cheese selection. Serious love for the aps.
I don’t review many weddings but I went to one with the best cocktail hour ever. Ever. I know, I go to my share of weddings every year. I snapped a few pics with my phone but when I heard the next morning that the bride didn’t have any of the amazing aps I knew I HAD to blog ‘em. She writes Flying on Jess Fuel (stop by her blog, say hello, wish her congrats, and check out her recipes).
The chef was Chef Roland. I loved their cocktail hour. I cannot get over how many aps there were. I was so impressed that the hot ones were actually hot! The chilled ones were actually cool! The servers all knew what they were offering to us. It was amazing. Here are my favorites:
Shrimp ceviche with mango salsa on an edible spoon.
Yes, that’s right. There’s a crisp bite of spoon with each bite. Delicious!
Dill scone topped with lobster salad. It was lightly dressed and so fresh. I mayyy have stalked the servers whenever I saw these!
Lamb and quinoa cakes. The bride loves quinoa so these seemed even more perfect.
There were some mean lookin’ pistachio crusted lamb lollipops but I figured the lamb cake bite was probably my red-meat maximum for the day. I popped the lobster mac & cheese bite before I got a photo. Yum!
We had some bruschetta, coconut shrimp, spanakopita, cajan shrimp & kielbasa…I don’t even remember what else. There were so many. I had to chose wisely. There were just so many.
Ohh then we had dinner. It started with a salad of greens, beets, peaches, and candied walnuts. Seriously amazing.
Dinner options were beef, fish, or vegetarian. I got the fish. It turned out to be sole stuffed with spinach, mushrooms, and lobster. You had me at lobster.
Mr. J and I are off for the weekend to celebrate our 1st wedding anniversary! Can you believe it has been a year?!? I’ll be sure to let you know how that year old piece ‘o cake fared this past year!
In honor of Ms. K’s last day we had a tearful potluck to say goodbye and good luck to our nail polish loving coworker. It was along the lines of our Rainbow Potluck but this time we chose our colors based on a nail polish to each give her as a parting gift. I’m always so impressed with what everyone comes up with to bring! It’s tricky! We only have a fridge, microwave, and toaster oven to use but once again, it was a good one!
There was an awesome chilled watermelon soup. The watermelon color was Pretty in Punk.
There were delicious (and healthy!) Granola-ish balls. They were like cookie dough but full of great ingredients like flaxseeds, peanut butter, and oats. The oatmeal color was Sand Tropez.
We loved this avocado black eyed pea salad. It was fresh and creamy and delicious. The black eyed pea color was I Don’t Drink Cheap Wine.
Our office can eat nachos and guacamole like we’ve never had it before! The guac green was Go Overboard.
We had a re-creation from the sandwich shop downstairs with everything bagels, cream cheese, tomato and avocado. It was the right mix of filling and freshness. The tomato red was Forever Yummy.
I made puff pastry bites with brie and blackberry sauce. More on them later. The nail polish was Henna Things Possible.
I was thinking I wanted to make salsa once my work event was over I was thinking not just any salsa. Something crazy! I haven’t made salsa before but I winged it and it came out good. I wish it was spicier but I wasn’t sure that would appeal to the crowd.
I also can’t say I actually knew how spicy it was going to be anyway.
5 tomatoes, chopped
1 jalapeno, diced (seeds and
1 onion
2 garlic clove minced
1 lime, juiced & zested
½ pineapple, grilled
¼ tsp red pepper flakes
¼ tsp hot sauce
¼ tsp salt
Blend 4 tomatoes, onion, garlic, and jalapeno.
Add the jalapeno, then the last tomato, lime juice, lime zest, red pepper flakes, hot sauce, and salt.
Grill pineapple 2-3 minutes per side until lightly charred.
Chop the pineapple and add to the salsa.
Let it sit at least 2 hours before serving.
Salsa was totally easy. I was worried after I blended the tomatoes. It seemed too pink but it was a good amount of liquid to add the chunks to. I like it super chunky so I left the pineapple really big chunks.
Any salsa tips for me next time? It was good, but maybe the next one can be great!
This is the easiest dip ever. There’s no cooking involved…some assembly required. Make this for your next BBQ or pool party and you’re guaranteed to wow people. I really enjoy the simplicity of this in relation to how much folks rave about this dip! Yesterday was Ms. L’s bday and she likes this one 😉
8 oz hummus
2-4 oz feta
1 cucumber
2 tomatoes
3 tbs Italian salad dressing
Spread hummus onto a plate
Chop cucumbers and tomatoes and toss with feta and dressing
Arrange on top of hummus
Serve with pita chips, wheat thins, or your favorite crackers
That’s it!
It is a nice alternative to other dips served. It is lighter but really fresh tasting and goes with anything. I’ve made the topping and assembled on-site when it was time to eat so I can attest to how portable it is.
I can’t believe I haven’t blogged it before. It tends to be a crowd pleaser. Even when people tell me they won’t like it, they try it and are surprised. Happens. Every. Time.
It would be good as a crostini if it is easier for you not to serve a dip. If you do make it as a dip I assure you folks will be standing around devouring this one! (I love when that happens at a party but crostinis would help when serving a crowd.)
Hummus: $3.50
Feta $1.99
Cucumber $0.75 (English cuke $2.00)
2 plum tomatoes $1.00
Wheat thins $3.00
Total = $11.49 (for the dip & dippers to serve 6-8 for <$2.00) That’s even using an English cuke which is totally worth it not to have to peel it!
I love leftovers. I love transforming one thing into something totally different annnnnd I love not spending any money to do it. These were a prime example of all these things. I had leftover risotto from the other day. I made more than usual but even with Mr. J and I eating it with dinner one night and leftovers for lunch the next day, there was still a good amount. I decided to make aranchini!
Aranchini are historically Sicilian but as you can imagine other regions of Italy have similar ones that they’ll tell you are not aranchini. I learned this while dining with the mob. Mine are not authentic since I didn’t have any mozzarella for the middle.
Even without this seemingly key ingredient, these were simply delicious. Maybe because I fried them. I never fry anything so it makes me appreciate it even more. Frying makes me anxious and it’s such a mess.
1 ½ cups prepared and chilled risotto
2 eggs, whisked with 1 tbs water
1 cup panko
2 tbs grated Parmesan
Preheat oil ½ deep in a pan on medium
Scoop refrigerated risotto into 1” balls
Dip each into eggwash then roll in panko until completely covered
Fry in batches turning until golden brown.
Remove and let rest on paper towel.
These were so surprisingly good! I let them get pretty fried before turning them the first time. I think that really helped them stay together since they had a solid fried base on the bottom when I scooped with a slotted spoon.
We each ate a few as an app with dinner and I froze the rest. I think they’ll defrost pretty easily in the fridge and bake to reheat. They’ll be awesome when this weekend is over and I can celebrate a successful event (knock on wood!). I work all year for this weekend so wish me luck, dry weather, well behaved vendors, and lots of fundraising $$ coming in!