• Provide Shade  (and a way to cool off)  We set it up so the adults were on the deck, but the kids had their own pop up shelter under a tree in the yard that they all sat under.  Our deck is near a big tree who’s branches extend out over the deck.  I told my husband he was not allowed to trim back the tree branches until after the party, in the winter the branches will hang too low over the deck, so we will trim later.  I also have a pool which the kids took advantage of in waves.  That was very good because we probably had about 30 kids (older teens) and maybe 25 – 30 adults, but the adults didn’t stay as long, and came and left in bunches.

• For a big party, extend the hours, and the people will come in waves rather than all at once.  This gave us a chance to visit with our friends and chat.  Our party started at 2 pm and went until 10 pm.  Friends showed up at 8 and 9 hoping to beat the heat.  We had more time to visit with them because others had left.  Ironically, by waiting, the temp dropped but so did the breeze, so we started sweating a little.

• Keep the drinks close by and cool.   We filled tubs with ice and drinks, one on the deck for the adults, one under the shelter for the kids.  We also had alcoholic beverages in a cooler on the deck for the adults.

• Make sure the rules are clear.  My husband told my son that if he caught any kids drinking alcohol, he’d call the police on them.  My son assured him that none of the kids would even try it.  My in laws smoke, but they are the most considerate smokers I’ve ever met.  The kids were informed ahead of time that they could only smoke on the property if they were 18 or older. My husband also posted a note on the screen door facing in that told the kids to close both doors.  When they came out of the doors, they saw the note, and reached behind them to close the inside door.  That helped a lot to keep the house cooler.  On the pool, we put up the stickers that say “No Jumping!”.  Our pool is only 4 feet deep, too shallow and someone could injure their spine – we didn’t want any lawsuits.

• The food should not need an attendant. My mom and I prepared the food in advance but most were easy quick fix foods, that everyone enjoys.  I cleared my counters of non-essential appliances (we still are clearing out the bedroom) to make space since my kitchen is a small walk through.  The house is air conditioned, so the food was covered inside and had their serving utensils close by.  On the stove top and the counter near it I had a roasting pan and two crock pots.  I also had another big jug of ice and water and iced tea on the counter so that if anyone felt over heated and wanted to sit inside, there were refreshments for them too.

• Make sure both the omnivores and the vegetarians were covered.  One of my son’s friends came late, and asked my husband to point out the vegetarian fare.  Another parent thinking the boy was joking, because he’s a big – tall boy, said as a joke back – “Well, it’s okay to be vegetarian every once in a while.”  When he related the story to me, I told him that the boy was indeed a vegetarian, and that I make vegetarian dishes for gatherings so that everyone can eat.  Which is one of the reasons I think the boy says he likes me – and not just for my hummus (which I didn’t make).

• Have enough food for grazing, because if it’s a good all day party they will go back for more.  At one point of the party, I was on the deck with friends, and I noticed through the window, that there were big boys circling the kitchen around and around.  I had set up a nacho station, and they were walking around, eating and chatting.  Around and around they went.  They were politely using plates and not dipping out of the crock pot I set up, and so they filled their plate, circled out, ate their nachos and circled around again. One of the girls popped in for a hot dog, and I saw her and talked for a minute and it made me realize that I hadn’t eaten for a while, so I grabbed a hamburger before heading back out.  Since it was really warm outside, we made up the hot dogs and hamburgers early on and then put them into inserts and set them into a roasting pan of water.   The inserts with the burgers had gravy to keep them from getting dried out.   This was the best idea because no one would want to be near a hot smokey grill when the temps were up around 92 degrees.

• Teenagers who drive need to be reminded of the time.  When kids are little, they will leave on time because their parents pick them up.  Teens who drive will not realize the time until you tell them.  So tell them.  At 9:30 my husband asked about the time, and then did a little ten o’clocks almost here dance.  We didn’t however kick out the adults.  There were still about 20 kids hanging around, but only about 6 adults, and half of them were relatives I don’t see often.  So we chatted for a little longer and my kids were with us then.

• If you can, leave the clean up for the next day.  It’s better to have some down time, then to work yourself to death with clean up.  I put the food in the coolers and the fridge, do a cursory cleanup (for yucky stuff), and the rest of it happens the next day (unless it’s an early ending party).

• Relax.

???  What is your favorite tip for a successful outdoor summer party?

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360 Triple Melon Soda

• 2oz 360 Vodka
• ½ cup Honeydew Melon
• ½ cup Watermelon
• ½ cup Cantaloupe

Directions:

Muddle the melons gently in a cocktail shaker. Add 360 Vodka. Fill with ice. Shake sharply and strain into a martini glass with a melon base. Top with soda and enjoy!

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I want to share with you our favorite brands and flavors.

Jeni’s Splendid Ice Creams - made in Columbus Ohio.  Jeni’s is a family owned company, with a nationwide clientele.  They try to source their ingredients locally, and the ice creams are handcrafted in the Columbus, Ohio store.  We buy our pints at the North Market, but you can order online and have them delivered to your home.  They are pricey – and I wish I could get discounts for multiple pints in the store, because I buy 4 or 5 different pints at a time.

Our favorites:

• Meyer Lemon and Blueberry Frozen Yogurt – I could use a touch more blueberry, but wow the taste has a lemony punch, not sour, but delicious.   This is the ice cream that once I start, I have to listen to the voice that tells me to put down the ice cream or I’d eat the whole thing in one sitting.
• Pistachio and Honey – This is one I buy for my husband because he loves nuts.  Great pistachio nut flavor (not a mint like those other ice creams) with a slight honey sweetness.
• Wildberry Lavender – I love this one.  The berry ice cream has a nice lavender finish that is perfect.  I really like this and didn’t share my last pints with my husband (he has pistachio after all).

We have not tried all of their flavors, and some are so imaginative like Sweet Corn &  Black Raspberry, or Queen City Cayenne (that one we won’t try, but maybe my niece would).

Graeters - started out in Cincinnati, OH.  They also do a mail order business of their French Pot Process Ice Cream.  I have been to the Graeter’s ice cream store in a near by town and we always loved their ice cream cones.  My mom makes it a yearly event to buy my husband an ice cream cake for his birthday.   Their ice cream is delicious, sweet and thick.  I once did a review for Graeter’s home delivery service and fell in love with their pumpkin ice cream (though it’s missing from their website right now). 

• My absolute favorite for a cone is the Black Raspberry Chip . Nice black raspberry flavor with huge chocolate chunks. Graeters does not have little chips in their ice cream they have big chocolate chunks.
• Mom’s favorite -  Buckeye Blitz – chocolate and peanut butter together.
• Butter Pecan is what  we get for my husbands cake, because he loves the huge pecan pieces.
• Pumpkin is a great fall flavor and the one I usually buy from the store when I can get it.

Starbucks - They do have the best coffee ice cream in the store and it is a nice thick full pint.  Not all their flavors are wonderful though, the Vanilla Cream was just too sweet.   I go for:

• Coffee – made with Starbucks espresso and
• Java Chip Frappucino – with dark chocolate chunks.

Talenti - I reviewed these earlier this year – mail order only for us and it was delicious.  This stays near the top of the list as one we really enjoyed.  My husband still talks about the Strawberry Sonora.  I liked the Roman Raspberry and the Double Dark Chocolate – even though I’m not a chocolate fan, this is near the top.

My mother is a huge fan of ice cream but not of fat and calories.  I have dealt with searching the ice cream aisles for the perfect low calorie/non fat ice cream for her.  My favorite Ice Creams are not the low fat version, which is why I buy the pints of the good stuff and just eat a little at a time.  However, my mom is visiting soon and I’m going to try and find her something decent.

• Lovin’ Scoopful - I won a contest and will be receiving a gift pack with coupons for this.  I’m not sure I can get it in Ohio because it doesn’t look like they have online delivery, so tell me if you’ve ever had it and what you think about it.  Lovin’ Scoopful gives 25 percent of their proceeds to Special Olympics – that’s pretty cool too (that was punny).

• Clemmy’s - Online order only in Ohio, though my mom might be able to find it in NJ.  It’s made with Xylitol (I don’t know too much about xylitol), and sounds really delicious. It’s also 99.7 percent lactose free and certified Kosher-Dairy. I hope to have it before she gets here so we can try it out.

So, what is your favorite Brand/Flavor of Ice Cream?  Are you an ice cream snob or will anything do as long as it’s served in a big bowl or tub?

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We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once.  We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper.   Really simple.  Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur.  My son both nights, waved his hand over the food, and said, ” Mom, all of this is good.”  My son who will be officially an adult next week (and tells me I legally have to provide him with shelter until then), hated a lot of food when he was a kid, but I never gave in to his whines and now he appreciates my cooking. My husband, daughter and I all loved it too.  Cold grilled Salmon is really flavorful and delicious in a salad, but we often use chicken and make extra for the second night’s salad.

First night – Grilled Dinner - Prepare extra of everything – we want leftovers.

• Zucchini and Crookneck Squash (yellow squash) – peeled and sliced into finger length and about an inch think wedges.
• Onion – slice in half
• Asparagus – snap off bottoms
• Salmon Steaks

Brush all of it with Olive Oil, sprinkle with salt and pepper.  Grill over low heat.  You want the vegetables to soften, but not get mushy, the salmon needs to be just barely cooked on both sides – a few minutes on each side. When the salmon stops gripping the grill, it’s time to flip.

We also had grilled corn on the cob with this meal.

Leftovers should be placed in zipper bags, or a covered bowl.

Second night – Cold Grilled Salad

Ingredients:

• Grilled Leftovers
• Cucumbers and any other salad vegetable you’d like to add.
• Balsamic Vinaigrette.

Directions:

Cut all the grilled veggies into bite size pieces, including the salmon.  Prepare bulgur according to package directions.

Place a heaping spoonful of bulgur on your plate and spoon the salad over top.  Use dressing as desired – substitute your favorite dressing for the vinaigrette if you like.  My mom eats fat free ranch on all of her salads, and my dad when he was alive ate blue cheese  – if you have a favorite use that.

Grilling once, dining twice is also frugal way to go too, because you aren’t using propane or charcoal twice.  There are also no fights over who was cooking dinner because it’s a quick prep and then right to the table.  In fact – Grill once dine three times might be a good way to go also.

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Here’s an overview of what the weekend entails:

Five Gables Inn & Spa, a quaint 20-room inn located in the quintessential Chesapeake Bay town of St. Michaels, Maryland, has teamed up with local caterer, Gourmet by the Bay, to offer Trading Spaces, a weekend series combining coddling and cooking experiences for couples. While women enjoy a day spa experience at Five Gables’ Aveda Concept Spa, men team up to prepare a three-course dinner for all to share that evening. The series kicks off Friday, September 10 through Sunday, September 12, 2010 and begins at $870 per couple.

“Trading Spaces gives us the opportunity to showcase our region’s fresh local seafood and bountiful produce in a fun and engaging way,” states Bonnie Booth, proprietor of Five Gables Inn & Spa. “We encourage those needing instruction on boiling water and potential ‘Iron Chef’ contenders to take advantage of this opportunity to wow their spouses.”

Five Gables Inn & Spa’s Trading Spaces package includes:

• Accommodations for two nights in a well-appointed guestroom, complete with whirlpool tub and private porch
• A two-hour Ultimate Spa package for one, which includes an herbal bath, 30-minute facial and one-hour massage
• Three-hour interactive cooking class for one at Gourmet by the Bay
• Reception with passed hors d’oeuvres and three-course dinner for two with wine
• Daily Continental breakfast
• Staff gratuity and taxes

Additional Trading Spaces weekends are planned for January 28-30, 2011; March 11-13, 2011; and July 15-17, 2011.

For more information on Five Gables Inn & Spa or to book the Trading Spaces package, call toll-free 877-466-0100 or visit www.fivegables.com.

This sounds like a pretty fun thing to do.  My only problem is I’d be jealous of my husband getting the lessons, and want to be in the kitchen WITH him, and then maybe have a spa relaxation together afterward.  Now, that would be the best of both worlds.  Price of $870.00 per couple for a weekend getaway isn’t too pricey.  I haven’t been here (it’s a pretty long drive for a weekend), so if you have let us know what you think of Five Gables.

I’d like to know too, would you want to have separate spa fun and cooking, or would you rather do them together?

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Growing up we had a balanced lunch of a sandwich, fruit, carrots, and a couple of cookies.  Many of my friends had lunches with chips, cakes, cookies, lots of sweets added.  My mom kept the treats down, partially because we had too many people to load up the lunch pail, but mostly because she believed in eating healthy, and finishing with a treat.  These Granola Thins would make a nice finishing touch to your packed lunch – even a school or camp lunch.  My daughter is working at a nearby resort and tosses a pack into her lunch for a little dessert.

My son thought they were a little dry and needed milk – all of his cookies need milk, so that doesn’t surprise me.  My daughter loved them, and I agreed.  I recommend these as a treat to pack into your lunches.  Each pack is about 90 calories and 4 1/2 grams of fat.

Nature Valley is sponsoring a giveaway with us.

The prize pack will include a Nature Inspired mug, mousepad and calendar (and possibly a few samples).

This Contest is really easy – tell us which Nature Valley Granola Thins you would be more likely to bring home – Peanut Butter, Chocolate or Both.

The Rules:

1. In the comments, tell us which Nature Valley Granola Thins you would be more likely to bring home – Peanut Butter, Chocolate or Both.
2. US residents only
3. One entry per household
4. Contests closes on Tuesday , July 13th at Midnight

An extra entry for:

Twitter – @Cookerati has a Nature Inspired Giveaway.  http://bit.ly/adCNIX

One extra entry each(2 total) for a tweet or if you subscribe to either by @Cookerati (twitter) , a reader or an RSS feed.  Leave a comment with a link to your tweet and/or your twitter name and let me know if you subscribe .

Winner will be randomly chosen from the valid entries.

**********************************************************************************

UPDATE: Stephanie Coldwell - is the winner of this giveaway.  I will contact you via email to get your postal address.

Thanks to everyone for entering.

**********************************************************************************

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We doubled the recipe (actually maybe we quadrupled the recipe) and ended up with about 2 gallons of Watermelon Limeade. Instead of throwing ice into the cooler, I filled a zipper plastic bag with ice cubes and floated it in the drink so it wouldn’t be diluted.  Then we served it over ice.  This was the perfect drink, absolutely the best to drink when it was hot out.  So much better tasting than soda ;the adults were allowed to add a little white rum or tequila to their drinks.  I am disappointed I forgot my mint, it would have given a little extra something to it, though the drink was delicious.

It wasn’t until later that I read it was a recipe by Emeril Lagasse.  Organic Gardening Magazine did a feature with a few recipes and an interview with Emeril.  He has a new book out called Farm to Fork: Cooking Local, Cooking Fresh.  I haven’t read this book, never mind reviewing it, but the Watermelon Limeade is in this book as well as some of the other recipes in Organic Gardening. 

Do I have photos? No, but it was beautiful.  How about a recipe?  This recipe is from Emerils.com.

Ingredients:

• 8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice
• 1 cup freshly squeezed lime juice
• 1/2 cup sugar, or more to taste
• Lime slices, for garnish (optional)

Directions:

Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
Serve over ice in tumblers, with lime slices for garnish.
Yield: 5 cups, 4 to 6 servings

I advise tasting to see how much lime and sugar you like in it.  Ours wasn’t tart at all, and I used less than a half of a cup of sugar per quart, because it didn’t seem to need much.  In fact, I made a simple syrup by heating up water and sugar to dissolve it, then added it to the jug.  It wasn’t much sugar at all really because the watermelon was so sweet.  

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Roman Candle

• 3 oz. Three-O Berry Vodka
• ½ Oz. Cranberry Juice
• Dash of Grenadine
• ½ oz. Blue Curacao

Shake vodka, cranberry juice and grenadine in a shaker with ice. Strain into martini glass.

Pour Blue Curaçao gently down the side of the glass so it comes to settle on the bottom

Sparkler

• 1 oz. 1800 Tequila
• 2 oz. Sparkling Wine
• .5 oz.Raspberry Liquor
• .5 oz. Soho Lychee Liquor

Combine tequila, raspberry liquor and soho lychee liqor in the bottom of a champagne flute

Top with sparkling wine or champagne

Fire Cracker

• 2 oz. Three-O Grape Vodka
• ½ oz. Blue Curacao
• Splash Tonic

Shake vodka and blue curacao with ice and strain into a chilled martini glass

Add tonic and garnish with a cherry

Cherry Bomb

• 1 ½ oz. Three-O Cherry Vodka
• 4 oz. Ginger Ale
• Splash of grenadine

Mix in a glass filled with ice and garnish with a cherry

Note: – Be safe everyone, don’t drink if you’ll be driving home afterwards and don’t do fireworks if you’re drinking either.

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Riazul – Salute to the Red White and Blue

If you find yourself in south of Señor Frogs on Cinco de Mayo, the traditional drink recipe you’ll encounter is the Coctel Bandera Mexicana. Representing the colors of the namesake Mexican Flag, the cocktail trio includes blanco tequila (white), sangrita (red) and lime juice (green) in three separate “caballitos”… sipped alternately.

Riazul Premium Tequila, whose heritage dates back to the Mexican War of Independence, would like to toast its northern neighbors on their Independence Day with an adapted flag cocktail… Bandera Americana: the American Flag cocktail.

The trio includes a small glass of Riazul Premium Silver followed by a traditional sangrita based on a generations-old Jalisco recipe, then chased with a blue margarita. Raise the flag to this tequila trifecta!

Ingredients:

Red —Sangrita: (1 Lt, approximately)

• 2 lb Raw tomatoes, peeled and seeded
• 3 Freshly squezeed orange juice
• 2 Freshly squezees lime juice
• 1 Small onion, chopped
• 1 teaspoon of sugar
• Salt to taste
• 6 Serrano peppers (fresh-raw)

White — Tequila:

• 1 bottle of Riazul Premium Silver (blanco)

Blue — Margarita: (per cocktail)

• 2 oz Riazul Silver
• 1 oz Blue Curacao
• ½ oz Triple Sec
• 1 oz lime juice
• ½ tsp simple sugar
• Sea salt

Directions:

Mix all of the sangrita ingredients together and serve cold in caballitos with corresponding shots of tequila.

Rub rims of cocktail glasses with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, triple sec, simple sugar and lime juice with ice, strain into the salt-rimmed glasses, and serve.

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Grilled Skewered Shrimp
Prep: 20 minutes
Grill: 10 minutes
Makes: 6 servings (2 skewers each)

Ingredients:

• 2/3 cup Pace® Picante Sauce
• 1 can (about 8 ounces) tomato sauce
• 3 tablespoons packed brown sugar
• 2 tablespoons lemon juice
• 1 1/2 pounds large shrimp, peeled and deveined

Directions:

1. Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add
the shrimp and toss to coat.
2. Thread the shrimp on 12 skewers.
3. Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10
minutes or until they’re cooked through, turning and brushing often with the picante
sauce mixture. Discard any remaining picante sauce mixture.
Tip: For even easier preparation, you can buy frozen large shrimp already peeled and
deveined. Just thaw and use instead of the fresh shrimp.
–
Pace® Rib Eye Steaks
Prep: 10 minutes
Cook: 25 minutes
Makes: 4 servings

• 1 tablespoon vegetable oil
• 2 beef rib eye steaks (about 1 pound each), 1-inch thick
• 1 jar (24 ounces) Pace® Picante Sauce
• 1 package (8 ounces) Monterey Jack cheese (2 cups)
• 1 small onion, chopped (about 1/4 cup)
• 1 jalapeño pepper, seeded and minced (about 1 tablespoon)

Directions:
1 small tomato, chopped (about 1/2 cup)
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the steaks and cook for
about 10 minutes or until medium-rare, turning the steaks over halfway through
cooking.
2. Add the picante sauce and heat to a boil. Reduce the heat to low. Cook for 10
minutes.
3. Divide the cheese between the steaks. Cover and cook until the cheese melts. Top
with the onion, pepper and tomato.
–

Simply Spicy Grilled Chicken
Prep: 5 minutes
Grill: 40 minutes
Makes: 4 servings

• 3/4 cup Pace® Picante Sauce
• 3/4 cup barbecue sauce
• 2 pounds chicken parts, skin removed
• 1 cup uncooked regular long-grain white rice
• 2 green onions, sliced (about 1/4 cup)
• Orange slices (optional)
• Fresh thyme leaves (optional)

Directions:
1. Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for
the rice.
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20
minutes. Brush the chicken with the remaining picante sauce mixture. Grill for 20
minutes or until the chicken is cooked through, turning and brushing often with the
picante sauce mixture. Discard the remaining picante sauce mixture.
3. Cook the rice according to the package directions without salt. Stir in the reserved
3/4 cup picante sauce mixture and the onions. Serve the rice with the chicken.
Garnish with the orange slices and thyme, if desired.
Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with
chopped fresh basil. For dessert serve pineapple chunks.
Nutritional Values per Serving : Calories 552, Total Fat 14g, Saturated Fat g,
Cholesterol mg, Sodium 736mg, Total Carbohydrate 51g, Dietary Fiber 2g, Protein
49g, Vitamin A %DV, Vitamin C %DV, Calcium %DV, Iron %DV
–
Grilled Tomatillo Tuna Steaks
Prep: 20 minutes
Marinate: 30 minutes
Grill: 10 minutes
Makes: 6 servings

• 1 1/4 cups Pace® Salsa Verde
• 6 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lemon juice
• 6 tuna steaks (about 1 1/2 pounds)
• 1 medium avocado, peeled, pitted and chopped (about 1/2 cup)
• 4 green onions, chopped (about 1/2 cup)

Directions:
1. Stir 3/4 cup salsa, 2 tablespoons cilantro and lemon juice in a 3-quart shallow,
nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to
coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
2. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10
minutes or to desired doneness, turning them over once halfway through grilling
and basting often with the marinade. Discard the remaining marinade.
3. Stir the remaining salsa, cilantro, avocado and green onion in a small bowl. Serve
with the tuna steaks.
–
Firecracker Flank Steak
Marinate: 1 hour
Prep: 10 minutes
Grill: 10 minutes
Serves: 8

Ingredients:
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak  (about 2 pounds)
Hot cooked rice
Chopped fresh parsley

Directions:
Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice.  Sprinkle with the parsley.
For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.

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