in Tips and Tricks 0

Party Planning Part 3

Last party post! (For those who have joined recently, I’ve written out my party planning timeline from 3 months to Go time). *3 days out* Buy drinks, non-perishables, and most food except bread or things that may go stale. *2 days out* Start chopping! Prepare all your food and keep them in baggies so they’re ready to go. Ziplock bags are your best friends when preparing food for large gatherings. You can really do most things 2 days before. There are things like tomatoes, avocados and such that you’ll want to wait until the day of. *Day before* Set out all platters with notes about what food goes where. Plates, napkins, silverware and cups can all be set out as well. Chill drinks and set out all decorations that are inside. Buy flowers first thing in the morning and arrange them. (Keep in cool room). *Day of* Get dressed and ready 2-3 hours before party. Set out last minute details in the morning. I like to have everything set out many hours before party. Food can be set out 20-30…

Read More...
in Dinner, Traeger 0

Scallop and Sausage Kabob with Pineapple Mint Sauce

This kabob screams summer and grilling and happiness! The pineapple mint salsa is just about perfect too. On a skewer add- Scallop Jarred jalapeño slice Chicken Apple sausage Pineapple chunk REPEAT Drizzle with EVOO and S&P before grilling. For additional flavor top with pineapple mint sauce before and after grilling. Pineapple Mint Sauce- In a blender combine: Pineapple chunks A couple of dashes of EVOO Mint leaves Lime juice Lime zest Dash of garlic salt (If mint isn’t your thing, substitute cilantro)

Read More...
in Dessert 0

Peach and Plum Crumble

This is my kind of baking! No exact measurements and you can’t screw it up. This served a huge crowd so I’ll give you a general idea of this recipe halved (general as in I’m guessing because I never measured it initially. 6 Peaches, sliced (I keep the skin on) 8 Plums, sliced 3/4 C sugar Juice and zest of 1-2 lemons 1-2 TB cornstarch Dash of salt Sprinkle sugar, lemon juice, lemon zest, a dash of salt and corn starch on fruit. Mix, taste, and adjust accordingly. For topping mix- 3/4 C granola 3/4 C old fashioned oatmeal 3/4 C brown sugar 3/4 C flour Handful of slivered almonds 1 tsp cinnamon 1 tsp vanilla Dash of salt Work in 1/2 C of cold butter until all combined. (you may need a little more butter). Place crumble topping on top of fruit. I baked mine on the Traeger for 45 minutes on 350. I added Pioneer Woman’s Maple Cream sauce on top. It’s amazing!! In a saucepan combine and reduce until halved. 1 1/2 C whipping cream 7 TB…

Read More...
in Appetizers 0

Sun Dried Tomato and Feta Cream Crostinis

You will always be invited to a dinner party if you bring this delicious appetizer! It was a winner on Saturday night and I’m thinking perfect for 4th of July weekend if you can wait that long! 8 oz Crumbled Feta 8 oz Chive Cream Cheese Splash or three of milk Dash of ground pepper In a blender combine feta, cream cheese, and milk. For smooth feta cream you’ll need all ingredients to be room temperature. Sun Dried Tomato Jam 8 oz jar sun-dried tomatoes packed in oil, drain 1/2 of oil 1 TB EVOO 1/2 onion, grated or sliced 1 clove garlic, minced 2 TB sugar 1/4 C red wine vinegar 1 1/2 C water Dash of thyme S&P Sauté sun dried tomatoes, EVOO, onion, and garlic for 5-10 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and cover for one hour. Take lid off and continue cooking for 1-2 hours or until you have jam consistency (no liquid). Add julienned basil to finish. ETC. Add feta and tomato jam on top of pork…

Read More...