Tag: Party

Beverages

Recipe—Watermelon Margaritas

Diva di Cucina

It never fails, anytime I serve watermelon at a BBQ or party I end up with a ton leftover. Not that it’s a bad thing, especially when you can make some amazing watermelon margaritas! This cocktail is the perfect summer drink, it’s light and so refreshing. I just love the combination of the sweet watermelon with lime and if you put a little Tajin around the rim, it just takes it up a notch with a nice little kick of spice. Nothing says summer like a fresh and fruity cocktail!

Notes: This recipe makes two margaritas which is great because cocktails always taste better when shared with a friend! Since the juice content varies from watermelon to watermelon you may have extra juice after blending. The recipe calls for 1 1/2 cups of the strained juice.

INGREDIENTS
4–5 c seedless watermelon, cut into chunks (you will need 1 1/2 cups juice)
1/2 c silver tequila
1/4 c lime juice, fresh squeezed
1 tbsp agave or simple syrup
lime wedges (optional)
tajin or salt for the rim (optional)

STEPS

  • Add the chopped watermelon to a blender or food processor and blend fully.
  • Pour the blended watermelon through a sieve or fine strainer into a large measuring cup to separate out the pulp.
  • Pour some tajin or salt on a small plate. (optional)
  • Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat.  
  • In a drink shaker, combine 1 1/2 cups of the strained watermelon juice, tequila, lime juice, agave, and ice and shake well.
  • Pour the margarita into the prepared glasses. 
  • Put your feet up, sit back, and enjoy!
Beverages

Recipe— Greyhound Cocktails

Diva di Cucina
Recipe—Pitcher of Greyhound Cocktails

This recipe is a must for your next dinner party or a day of poolside lounging. It makes a nice sized pitcher, perfect to share with friends. When I had a little party back in August, this was the signature cocktail served and it was a huge hit! We served it in some cute pitchers along with grapefruit wedges and sprigs of rosemary.

Grapefruit juice has always been one of my favorite cocktail mixers. It is just the right amount of sweet and tart and is so refreshing. I am pretty sure this cocktail is what sunshine would taste like, if sunshine had a flavor. 

There are all sorts of variations of greyhound recipes, and this is one of my faves. The vanilla gives you this nice little bit of sweetness that cuts the tartness of the grapefruit and the soda water really lightens it up. I like the subtle flavor the rosemary garnish adds but if you like a stronger rosemary flavor you can infuse the vodka with it

Note: If you want to prepare this ahead of time, mix together all the ingredients EXCEPT the soda water. Don’t add the soda water until right before serving or it will go flat. overnight. 

INGREDIENTS
2 c vodka
3 1/2 c grapefruit juice
2 tbsp vanilla
1 1/2 c soda water
rosemary sprigs for garnish

STEPS

  • Mix vodka, grapefruit juice, vanilla, and soda water in a large pitcher and stir well. 
  • Pour over a glass filled with ice.
  • Add a sprig of fresh rosemary for garnish.
Beverages

Recipe—Strawberry Sangria

Diva di Cucina

Recipe—Strawberry Sangria

We have had a hot streak out here in California with every day last week being over 100º and being that it is strawberry season I figured it was time to whip up a batch of refreshing sangria using some of my favorite seasonal fruit! This sangria is so perfect for sipping on in this summer sun. It is light, refreshing, and ridiculously easy to make! You just stir together a bottle of wine, some silver rum, a little sugar, and a splash seltzer. You can certainly make it and drink it right away but I like to let mine sit in the fridge for about an hour so that the wine really takes on those strawberry flavors. Mmmm…mmm… tastes like summer in a glass!Recipe—Strawberry Sangria

And if you like this recipe then be sure to also check out my Red Wine Sangria or Summertime White Sangria.

Notes: 

  • If you are watching your carbs or don’t like drinks that are too sweet, feel free to leave out the sugar all together. I made it that way the other day and it was still delicious! You get lots of natural sweetness from the fruity wine and fresh strawberries.
  • For the white wine I used Pomelo’s sauvignon blanc (one of my favorite summer wines). It has a nice refreshing grapefruit flavor. Anything with citrus notes will give you wonderful results. I recommend using a pinot grigio, rosé, or sauvignon blanc for this recipe. Something fruity and light.

INGREDIENTS
750 ml bottle of sauvignon blanc (see above note)
1/3 c silver rum
1/4 c sugar
1 lemon, sliced
2 c fresh strawberries, sliced
1 1/2 c seltzer

STEPS

  • Pour the wine, rum, and sugar into a large pitcher.
  • Stir until the sugar is dissolved.
  • Add the sliced lemons and strawberries to the pitcher and refrigerate until ready to serve.
  • Add the seltzer right before serving.
  • Pour over ice and enjoy!

 

Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Diva di Cucina

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
Beverages

Recipe—Red Wine Sangria

Diva di Cucina

The big question is, when you take a two-year break from blogging, what do you post? It has to be something amazing, right? Something you are known for by your family and friends.

Is it bad that my mind went right to sangria? LOL What can I say, I have a busy life and this girl loves her wine. One of my favorite things to do on the weekend is have friends over for a relaxing dinner where we can all just sit around and laugh over our crazy lives and yes, wine is almost always involved. Many of my friends have come to know me for my sangria. I make a bomb sangria and it is so easy! So here you have it folks, the Diva’s go to sangria recipe. And guess what, I have one for each season. Here is my summer one if you want to take a peek at that.

Note: I like to let my sangria sit in the fridge for a couple of hours with the fruit. It really allows the sangria to take on some nice flavors from the fruit and allows the fruit to soak up some of the boozy goodness.

INGREDIENTS
750 ml bottle of your favorite red wine
1/2 c brandy
1/2 c orange juice
1/2 c sugar
fresh fruit, sliced (I like oranges, limes, and blackberries)
12 oz can of gingerale or sprite

STEPS

  • In a large pitcher mix together the wine, brandy, orange juice, and sugar until the sugar is dissolved.
  • Add in the majority of your prepared fruit. (Set some aside for a nice garnish).
  • Place in the fridge and allow it to set for a couple of hours. (Or drink it now if you don’t have time. It will still be delicious either way.)
  • Add in the 12 oz can of soda right before serving.
  • Pour over ice and garnish.
  • Drink up!
Appetizers

Recipe—Creamy Chicken Enchilada Roll Ups

Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

  • Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
  • Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
  • Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
  • Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
  • Roll up the tortilla and as you finish each place on a cutting board or plate.
  • Continue until the filling is gone.
  • Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
  • Slice the rolls into 1 inch thick pieces and arrange on a plate.
  • Refrigerate until ready to serve.
Beverages

Recipe—Summertime White Sangria

Diva di Cucina

So I have this incredible friend named Brandy. We have many things in common. One of which is our fabulous taste in refreshing adult beverages. A few weeks back I was at her home for a summer birthday party, and she made this white wine sangria. It was incredible! I would define it as being the perfect summer drink. I have had red sangria before but found it to be a bit heavy for a warm summer day. (I’m more of a white wine gal anyways.) This could not be further from the traditional sangria. It is light and super refreshing. I decided to make Brandy’s recipe for 4th of July for my aunt who says she doesn’t like sangria. (She had a bad experience.) Well guess what, my aunt could not get enough. Who am I kidding? No one could get enough! We had the pitcher wiped out within an hour. It could have been the 100º+ day that had us drinking glasses hand over fist, but either way every drop was enjoyed. This is the perfect drink for a summer party or just a lazy day by the pool. And don’t forget to eat the fruit. That is one of the best parts! Gotta get in your vitamins.

Note: For the white wine I used Pomelo’s sauvignon blanc (one of my favorite summer wines). It has a nice refreshing grapefruit flavor. Anything with citrus notes will give you wonderful results. I recommend using a pinot grigio or sauvignon blanc. I actually bought two bottles and made ice cubes with one of them. This way rather than get watered down as the ice melted, the sangria just got better. 😉

INGREDIENTS
750 ml bottle of sweet white wine (see above note)
2/3 c peach schnapps
1 peach, sliced
1 mango, sliced
1 orange, sliced
1 lime, sliced
1 1/2 c raspberries
2 c ginger ale

STEPS

  • In a large pitcher combine together the wine, peach schnapps, and all the fruit.
  • Place the pitcher in the fridge and allow it to set overnight. (This step is not necessarily but it is highly recommended. Sitting overnight will allow the fruit to soak up some of the boozy goodness and allow the fruit flavors to infuse into the wine.)
  • Add the ginger ale to the pitcher right before serving.
  • Top off the pitcher with ice.
  • Pour. Relax. Enjoy.
Snacks, Sweet Treats

Recipe—Funfetti Cake Batter Cookie Dip

Diva di Cucina

Funfetti Cake Batter Cookie Dip

The other day I was going to be attending a pool party for one of my favorite munchkins. I knew there would be plenty of kids there and I wanted to bring a snack that all the kids would love and have fun eating. Well turns out the grownups liked this just as much as the little ones. This cookie dip was a HUGE hit! This is a cream cheese based dip blended with a scoop of dry cake mix giving it the true cake batter flavor. It was delicious! Super creamy and just the right amount of sweet. I’m guessing this will forever be a staple on our party menus.  It would be perfect for a birthday party or any type of social event, and I’m sure it will get people talking. This is by no means healthy, but sometimes you just need to relax and let the kids have a little fun enjoying a special treat. It’s all about moderation after all, not that you will be able to control yourself with this dip. So dive in, let loose, and enjoy this perfect youthful treat! I know you can’t resist.

Note: I served this dip with Nilla wafers but I know it would go great with graham crackers or animal crackers as well.

INGREDIENTS
1/2 c butter
8 oz cream cheese
1/2 c powdered sugar
1 cup dry funfetti cake mix
1 tsp vanilla
1/4–1/2 c milk
1/4 c sprinkles, plus more for garnish

STEPS

  • Melt the butter in the microwave and set aside to cool.
  • In a large mixing bowl beat together the cream cheese, powdered sugar, and cake mix for 2 minutes.
  • Add in vanilla and cooled butter and continue beating for another 2 minutes.
  • Beat in the vanilla and then 1/4 cup of the milk. Add more milk as needed to reach desired consistency.
  • Fold in 1/4 cup of the sprinkles.
  • Transfer the dip to a small bowl for serving and garnish with additional sprinkles. Serve immediately with your favorite dippers or refrigerate until ready to serve. (Note: the dip will get very firm in the fridge so remove it 15–20 minutes before you plan on serving it to allow it to soften.)
Appetizers

Recipe—Queso Fundido

Diva di Cucina

Today is day 1 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Planning a fiesta anytime soon? If so, this is a perfect appetizer sure to start the party off right. It is quick and easy. I have made this for two social gatherings in the last couple of weeks since jalapeños are in abundance at our house and both times the dish was practically licked clean. It is one of those appetizers that you just can’t get enough of. Just serve it up with your favorite tortilla chips and watch it disappear.

Note: If you have a small appetizer sized crock-pot you can put the finished queso fundido in it on low heat to stay warm.

INGREDIENTS
2 tbsp olive oil
1 tomato, diced
1/2 yellow onion, diced
2 jalapenos, deseeded, deveined, and finely chopped
3 tbsp tequila
2 c jack cheese, shredded
1/4 c milk
1/4 fresh cilantro, chopped

STEPS

  • In a medium saucepan heat oil over medium high heat and add tomatoes, onions, and jalapeños.
  • Cook until onions are translucent and soft, about 4–5 minutes.
  • Carefully add in tequila and simmer for 2–3 minutes.
  • Mix in cheese and milk and stir until melted and smooth.
  • Remove from heat and stir in cilantro.
  • You can serve as it is OR you can put the cheese mixture in an oven safe dish and finish off under the broiler for 3–4 minutes or until just starting to turn a golden brown on top.