So we had Alexandra's 2nd birthday BBQ bash this past weekend, during which we forced our friends and family to mingle outside in 100 degree weather. But we installed a mister system and served a buttload of alcohol, so it was worth it.
We had some delicious sangria and jalepeno poppers, along with some hot dogs and a rice dish, and our awesome friends brought loads of delicious side dishes to help keep our parties recession-proof, as Charlie would say.
Since I'm still exhausted from this party of 50, and can't think of anything interesting to say aside from "My back hurts really bad," I figured I'd share a couple of recipes, namely for the sangria and the poppers.
Holy Sangria, Batman
4 bottles of red wine
4 bottles of white wine
1/2 bottle of Bacardi O
2 cans smashed pineapple, juice included
3 large oranges
4 cups ginger ale
Add the first four ingredients in a giant receptacle. Using a knife, spiral-peel your oranges and cut up the fruit. Put both the peel and fruit chunks into the sangria. Cut your lemons and limes into wedges, give them a half-hearted squeeze over the sangria and toss them in, too. Refrigerate this stuff overnight. When you're ready to serve the sangria, add your 4 cups of ginger ale. Add a big ice chunk to keep it cold especially if it's going to sit outside all afternoon. Serve over ice. DELICIOUS.
2 packages neufchatel
20 strips bacon, halved
Cut off the stem ends of the jalepenos and clean out the seeds and innards with a paring knife. Blink a lot cause the spice of the peppers definitely gets in the air. Once they're all clean, take a butter knife and use it to insert about a tbsp of neufchatel into each pepper. Then wrap half a bacon slice around the pepper and wrap that in a piece of tin foil. Put them on a hot grill for about 15 - 20 minutes. They will be temperature-hot as hell so definitely let them cool a bit before devouring.
THEY ARE SO GOOD.
Oh what the hell, here's another recipe.
I Have No Time Rice
1lb basmati rice
2 cans corn, drained
2 cans black beans, drained and rinsed
Cook the rice. Add the corn and beans. Top with salsa or hot sauce. DONE!
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