Entries Tagged as 'appetizers'
A few weeks ago, Chad and I decided to celebrate the Fourth of July with a last-minute party for some friends at our house! We kept it super casual and low-key, and I made a selection of quick, simple appetizers that people could nosh on before we all got in the pool. It was the perfect way to spend a holiday, and it made our mid-week day off so much more special!
I’ve gotten so much use out of these beautiful Noritake serving platters — they seriously go with everything, and they’re just the right size to lay out mini bites for a group! These are a mix of patterns from the Metaal and Evening Glow patterns, along with their beautiful Rockford goblets! I use these absolutely all the time — there’s something very sophisticated about using actual china for parties, I’m not sure I’ll ever be able to go back to plastic plates and paper cups!
I’m putting some of the recipes below! The cake was just from a mix — I know, it’s sacrilege to admit it, but we decided to have people over that morning and I wanted something super quick and easy. We also grilled fish and meat on our backyard grill, but I didn’t get any pictures — next time!
And if you guys want to check out more Noritake China, use the coupon code SUGARLAWS for 15% off any order on their website!
Tomato and Nectarine Crostini
1 baguette, cut into 1/2-inch slices
3 plum tomatoes, diced
3 nectarines, diced
2 tbsp olive oil
Flaky sea salt
Toast the baguette slices until slightly golden. In a separate bowl, mix together the tomatoes, nectarines, olive oil, and sea salt. Top each baguette slice with a spoonful of the mixture, and sprinkle with black pepper.
Corn and Kale Salad
4 ears fresh corn, husks removed
2 cups kale, washed and cut into about 1-inch strips
1/2 cup freshly grated parmesan cheese
3 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp flaky sea salt
Boil the corn for about 10 minutes and allow to cool. Cut kernels off cobs and place into a mixing bowl. Blanche the kale for 30 seconds in simmering water, and add to the corn. Add lemon juice, sea salt, pepper, olive oil, garlic powder and parmesan cheese, and mix together. Server warm or at room temperature.
Tags: appetizers · food · parties · sponsored
This past weekend, I was originally planning to go out of town but wound up cancelling the trip at the last minute (nothing’s wrong — just too much coming up at once for me to get away). Chad was already planning to be gone for the weekend, so when faced with the somewhat unappealing prospect of being in our house for three days by myself, I came up with a plan: I threw a party!
Our pool wasn’t finished until November, which is getting chilly (even in Texas), so we haven’t had much time to really enjoy it in the last few months. So I figured that now that the weather is in the 70s and 80s pretty regularly, I’d have some friends over to chill out poolside for some cocktails and light summery dishes.
Sadly, I got married in the days before Pinterest, when I had to scour bridal magazines for little bits of inspiration — but now I channel all those lovely pictures into party ideas! Lately I’ve been loving whimsical, eclectic pieces — so I wanted this party to have a soft, feminine feel. For the tables, I tons of gorgeous pieces from BHLDN, which has pretty much the most beautiful, unique pieces I’ve ever found. I fell completely in love with these mix-and-match plates and bud vases, and threw in basically every champagne glass I could muster up. Fortunately, they all look great together!
Since we had a big fashion blogger contingent, obviously we had to do a group pic! I bought balloons with the idea that they’re be effortless and pretty, but they mostly just ended up in the pool. Fortunately, we fished them out for at least one photo!
On the table: BHLDN bud vases (these are a steal at $8!), BHLDN votive candle holders (I mixed strawberry and gold, and filled them with flameless LED candles), Williams Sonoma serving dish, BHLDN cake platter, BHLDN petit four plates. Champagne glasses: BHLDN coupes, Vera Wang Love Knots Toasting Flutes, Tiffany & Co. flutes, Noritake Rockford Goblets.
Tags: appetizers · home · house · sponsored · style
Sometimes you guys just have to trust me.
Because right now, some of you are thinking, “I’ve never had avocado served warm.”
But the thing is — you’ve been missing out. Like, desparately. Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.
These taste almost like big thick-cut baked french fries, only a million times richer and creamier. They’re absolutely delicious. And super easy — go try it!
Roasted Avocado Slices
2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper
Preheat oven to 400 degrees F. Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper. Bake for about 15 minutes or until the slices are a little golden at the edges.
Tags: appetizers · food · salads · side dishes