When we were in the Hamptons a few summers ago, we got this amazing avocado and corn salad at a specialty grocery store. I think it cost like $15 for a small container, which is outrageous. So, I took a picture of the ingredients and tried to recreate it once I got home. You can make it for a large crowd or for one! I made it for Henry’s Baptism BBQ. It is always a big hit at parties and it is a perfect summer snack with all of the fresh ingredients (some of which we have growing in our garden).
Salt & pepper
The amount of each item really depends on how many you are making it for and there is no wrong quantity of each item. For example, I personally despise cilantro and my husband loves it (it is a battle in our house) so I try to keep that ingredient to a minimum. For the lime juice, honey and olive oil you just want enough to coat everything so start by adding it slowly. I usually start with half a lime and just drizzle the olive oil and honey.
We recently celebrated king Henry’s baptism. It was a special day for our little guy, but I wanted to keep it casual. After the baptism ceremony our family came back to our house for a BBQ.
The theme was simple white and baby blue, inspired by the invitations we chose from Minted (sample below).
I didn’t do much in terms of decorating since the party was outside. Simple baby blue tablecloths, a blue hydrangea and white hyacinth centerpiece and a blue and white styled dessert table brought the theme to life.
For the menu, I kept it to the standard BBQ menu. This is a tried and true menu for a summer BBQ.
Avocado and corn salad served with tortilla and pita chips
Orzo caprese salad
Spinach & strawberry salad
Assortment of cookies
Rice Krispie treats
Oh Henry! chocolate bars (my favorite touch to the party)
I will be sharing a few recipes from the menu over the next few weeks. The party was a success and of course we were left with so many left overs!
Having a BBQ this summer and need a dessert? These hamburger cupcakes are super cute and easy to make. And, they were a hit at our summer BBQ this year. I used boxed yellow cake mix as a time saver (I know I’m disappointed in myself too), but made my favorite homemade chocolate buttercream frosting.
- First make the cupcakes according to directions and let them cool completely.
- Make the chocolate buttercream frosting and chill for twenty minutes so that is easier to work with.
- Slice the cupcakes in half using a serrated knife to create the hamburger bun.
- Pipe on the chocolate frosting on the bottom half of the cupcake. I used a star tip for this.
- Layer on green, yellow and red icing for the lettuce, mustard and ketchup. I used a basket-weave tip for the lettuce and two different sized round tips for the mustard and ketchup.
- Cool in the fridge so that the frosting can set prior to putting the top of the bun on.