7 Unbeatable Recipes for Spring Entertaining
Who else feels like Summer is just around the corner?! If you love to party as much as we do, we’re sure you agree that the first days of Spring have you feeling like it’s party season - it’s with that in mind that we created our Farmhouse Party Box! If you love the rustic trend and are looking to throw a timeless get-together, we’ve got something to show you! We promise that you and your fun-loving bunch will get that “ah, life is good” feeling when you see what we do to make things simple and elegant. We take the stress out of every part of entertaining - from choosing a theme to putting finishing touches on dessert. To celebrate party season, we thought we’d break into our collection of recipes and share a few of them with you to get the spring entertaining season going! We’ve even included some secret ingredients and special tips. These eye-catching, tummy-pleasing recipes will turn your outdoor celebration into a special occasion.
To make things even better, this delicious collection come together without fuss and can all be made ahead of time. From a mouthwatering shrimp appetizer to a drool-worthy mud pie, meet your future favorite recipes that will make your gathering absolutely unforgettable - Bon Appetit!
Grilled Drunk on Tequila-Lime Shrimp. Mixing lime with tequila but not in a glass rimmed with salt? Yup - it’s true! This recipe includes a dash of tequila and will have your guests feeling head over heels in love!
Ingredients (serves 4 people)
- 2 tablespoons lime juice (freshly squeezed is best secret on this is to roll lime on the countertop before squeezing to maximize the amount of juice you get from it. No, we’re not nuts, it works!)
- 2 tablespoons of tequila (your choice of brand; no secret)
- 1/4 cup extra-virgin olive oil (please don’t use a blend, it won’t be the same)
- 1 clove of crushed garlic
- 1 pinch ground cumin
- 1 pinch of cinnamon ( Secret here is that cinnamon is a great spice that is highly under-appreciated. It’s the secret ingredient in many of our recipes).
- Ground black pepper to taste
- 1 pound large shrimp, peeled and deveined
- 6 (10 inch) wooden skewers
- 1 large lime, quartered
- Whisk together the lime juice, tequila, olive oil, garlic, cumin, cinnamon and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate at least 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about four inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer (depending on size; don’t crowd them so they grill evenly)
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
We’d like to attribute the inspiration for Grilled Drunk on Tequila and Lime Shrimp to https://www.allrecipes.com/recipe/148818.
Fresh Tomato Tossing it with Watermelon and Cucumber Salad (serves 4) Every great main dish needs to show up with a couple of sidekicks! For sidekick one, we want to show you this salad that’s just as pretty as it is fun. It’s also a super-simple side which is always a plus - score!
- 1 small seedless watermelon, peeled and cut into small chunks
- 2 heirloom tomatoes, each cut into 8 wedges. If you can’t find these in really good shape, swap out for two cups of cherry tomatoes (the point here is that they must be FRESH so that they are delicious)
- 2 fresh cucumbers, peeled and cubed.
- 1 to 2 tablespoons mint, minced (the secret to extracting flavor from mint is to gently roll it in your hands to release the oil before chopping it)
- 1 tablespoon extra-virgin olive oil (our rule about the blend holds here too)
- 1/2 cup balsamic vinegar
- 1/2 cup of honey
- 1/4 to 1/2 cup feta cheese (like a bunch of other people in the world, we LOVE cheese so it really depends on how much you and your peeps LOVE it)
- salt to taste
- Place watermelon, tomatoes, cucumbers, mint together in a large bowl.
- Combine balsamic vinegar, honey, and oil in a small bowl
- Pour vinegar combination onto salad and gently toss together right before serving.
- Season with salt.
We’d like to attribute the inspiration for this scrumptious Tomato with Watermelon and Cucumber Salad to https://www.williams-sonoma.com/recipe/heirloom-tomato-watermelon-salad
The Best Potato Salad That Ever Existed! Of course, while we went with a unique choice for side dish number one, we’re going with a good ol’ fashioned crowd fave for number 2 - potato salad! This recipe serves 4 to 8 (depending on how many “seconds” people go for. If you’re like us, this one we make knowing everyone comes back for seconds).
- 6 medium white potatoes or Yukon golds, about 2½ to 3 pounds, quartered
- 3 tablespoons apple cider vinegar
- 2 large celery stalks, diced into very small pieces (the secret here is the small pieces so that celery doesn’t take over)
- 6 green onions, diced mid-way up stalk (the stalk gives a nice, mild flavor)
- 6 hard-boiled eggs, peeled.
- 1½ cups Miracle Whip (this choice is because of its sweetness, regular mayonnaise doesn’t have the same undertone)
- 1 tablespoon yellow or golden mustard (believe it or not, we won’t insist on which one you need to use)
- ¼ cup of chopped fresh parsley.
- kosher salt and freshly ground black pepper to taste
- paprika for garnish
- Bring potatoes to a boil in large pot of cold water. Reduce the heat to medium-high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a fork or knife (choice is yours). Drain and run cold water over them while in a colander so that the cooking process stops on the potatoes. (This is secret is to ALWAYS AND WITHOUT FAIL to rinse any cooked potatoes or pasta in cold water because it stops the cooking process to prevent overcooking) Let cool until just able to handle. (Secret to rich tasting potato salad is to put everything together while potatoes are still able to soak in some of the good stuff).
- Peel the skins from the potatoes and cut into large diced pieces.
- Transfer the warm potatoes to a large mixing bowl and sprinkle with the apple cider vinegar and stir.
- Chop three of the hard-boiled eggs and add to potato mixture.
- In a medium bowl, mash two hardboiled eggs and set aside.
- Allow the potato mix to cool, about 15 minutes.
- Add celery and green onions to potato mix.
- In a medium bowl, mash 2 hard boiled eggs and mix with Miracle Whip, yellow mustard, celery seed, salt and pepper.
- Combine Miracle Whip mix together into the potato mixture until potatoes are completely coated.
- Season with more salt and pepper if needed.
- Slice the last two eggs into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired.
Chill for at least 2 hours before serving.
This is our own creation although inspiration can be attributed to generations of great potlucks, barbeques, and family gatherings.
BBQ Beef, Chicken or Pork with Smothered in the Good Stuff Sauce. All great barbequed meat is a result of a delicious sauce and the right grilling techniques. Here’s one of our favorites that send guests for seconds no matter what meat you’re grilling! (Serves 4)
- 1 cup ketchup
- 2 large cloves garlic, finely chopped
- 2 tablespoons dark brown sugar
- 2 tablespoons dark maple syrup (secret here is to use pure maple syrup and not anything that says “maple flavored”)
- 2 tablespoons Worcestershire sauce (a must)
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon sweet smoked paprika (secret is that the smoked paprika adds a smoky flavor to the sauce without being overwhelming)
- Coarse black pepper
- 2 pounds of meat, beef or chicken
In a small pot, combine everything BUT the meat over low heat.
- Cook until the sauce thickens and the flavors combine 15 to 20 minutes.
- In a small bowl, whisk together brown sugar, cajun seasoning, salt, oregano, and onion powder.
- Wash meat being barbequed and dry with a paper towel.
- Rub spice mixture onto meat.
- Brush about 1/3 of barbeque sauce onto meat and set the other 2/3rds aside for when meat is almost done on the grill.
- Follow your usual method for grilling meat and about 10 minutes before taking off the grill, cover meat on both sides with remaining sauce. Finish grilling process.
Inspiration for this recipe attributed to: https://www.rachaelraymag.com/recipe/smoky-barbecue-sauce
Down and Dirty Mud Pie. This recipe is one that is an all-time favorite and can be changed up a hundred ways - this crowd pleaser is not only absolutely delicious but also easy to make and gets everybody excited!
- Prepared graham chocolate cracker pie crust (save plastic lid)
- 4 cups of chocolate ice cream.
- 4 oz of pre-whipped style whip cream (the kind in the tub)
- 1/4 cup of dark chocolate ice cream topping
- ¼ cup of chopped walnuts, ¼ of chopped favorite chocolate candy bar (optional)
- Soften ice cream by leaving it at room temperature for ½ an hour (or less depending on how warm the house is) in a large bowl.
- Add cool whip style whipped cream to softened ice cream and stir by hand until mixed pretty evenly.
- Put ice cream mixture into graham cracker pie crust so that it’s evenly spread out in the crust and it’s okay if it’s a bit higher in the middle.
- Drizzle with dark chocolate ice cream topping in any pattern you like.
- Top evenly with chopped walnuts and candy bar.
- Gently place plastic lid on the finished pie and freeze for at least 2 hours (or longer).
Inspiration for this yum-filled dessert is attributed to https://www.yummly.com/recipe/Peanut-butter-lovers-ice-cream-pie-298620
Tequila Honeysuckle with a Twist: We knew tequila would be on the tip of everyone’s tongue.. it’s party season, after all! Why not keep the party going with this simple but elegant refreshing delight?
- 2 oz tequila
- .75 oz Honey Syrup
- .75 oz Lime Juice
- .75 oz of Lemon Juice (secret to added layer of refreshing drink is to add lemon)
- 1 lime cut into wedges for garnish
- Combine ingredients in a shaker and shake with ice.
- Strain into a coupe and garnish with a lime wedge.
Inspiration for recipe attributed to: https://www.townandcountrymag.com/leisure/drinks/how-to/g234/best-spring-cocktails/
Sober and Spicy Faux-hito: This deliciously pretty drink is a low-cal winner that’s a hit with the little ones as well as those wanting a non-alcoholic mojito alternative.
- 3-4 fresh raspberries plus more for garnish
- 5-6 mint leaves
- 2 tbsp simple syrup see directions below for how to make a simple syrup
- 1/4 cup raspberry juice or can use cran-raspberry juice
- 2 tbsp fresh lime juice approx. 1/2 medium-large lime
- 1/2 cup club soda or sparkling mineral water
- To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium saucepan. (secret here is to cut back on this part so that you’re using ½ cup of sugar and ½ cup of water and add 1 additional cup of soda). It’s lower in calories and more refreshing
- Heat over medium heat, stirring frequently, until sugar is completely dissolved. Allow to cool.
- In a tall glass, add raspberries, mint leaves and the simple syrup.
- Tear mint into leaves without breaking it apart too much (but remember the secret of smashing it a bit in your hand first to release oil)
- Mix mint into simple syrup and add raspberries until well-combined. If possible, try not to break apart the mint leaves, as this will get a bit messy in the drink and look less pretty.
- Fill glass with ice.
- Add raspberry syrup juice, then the lime juice, and then fill with soda.
- Garnish with lime wedge or additional raspberries, if desired.
Inspiration for recipe attributed to https://www.asweetpeachef.com/non-alcoholic-raspberry-mojito/
With our Farmhouse Brunch party in a box and these delicious snacks and sips, we think it’s safe to say that you’ll be celebrating all night long! Kick the summer season off right with Hello! Soirées!
There you have it, a beautifully fun start to your spring/summer season of celebrating in simple style.