Real party: the ultimate summer hoedown BBQ - Dairy Foods

The hoedown BBQ my husband and I hosted was so much fun. I'm not sure what it was exactly, maybe the fact that just saying the word "hoedown" is cool, having perfect 83 degree weather with no humidity and plenty of sunshine, or an abundance of great food and drinks. Or obviously, all of the above.

Enjoy the TONS of photos I'vde included, plus a fun hoedown menu with links to Reddi Wip recipes.

Here's a little history on how this party came to be...my group of friends and I have a "BBQ Club". This basically means that once a month we rotate hosting a BBQ at our house. July was Erik's and my month. A couple months ago, a rep from Reddi Wip contacted me about the ultimate summer BBQ project. The project consisted of 6 party bloggers hosting BBQs and incorporating Reddi Wip into the menu. It was a perfect fit since I already had the BBQ on the calendar and I actually really like Reddi Wip (my girlfriends and I always eat it with fruit as dessert when we feel like eating something sweet but don't want to splurge on all the cals).

The rest is hoedown history.

I focused on a few main details but didn't bother with stationery or labels.  My friends wouldn't really notice that stuff.  What they would notice?  Great food.  And there was plenty of that. 

I purchased sunflowers at the St. Paul Farmers' Market and placed them in mason jars.  The red and white gingham tablecloths were from JoAnn Fabrics.  The hay bales totally made the hoedown vibe come to life.  HUGE thanks to my friend Jason for picking those up for me. 

We set up a drink station in the middle of the hay bales with iced tea, lemonade and Miller High Life.  Erik claimed that beer paired perfectly with a hoedown.  I suppose he was right. 


My cute sister and I with mini BLTs.  These were a big hit. 
Here is the appetizer table that included watermelon, veggies and dip, mini BLTs and chips.  I never, ever forget about chips.
Mini BLTs are so easy.  I basically just take prepared, refrigerated biscuits, bake them in the oven, cut them in half and top with a slice of tomato, a teaspoon of mayo, a small piece of lettuce and one piece of bacon. 
Veggies and dip for those healthy types.  I forced myself to eat these between huge handfuls of potato chips. 
I made a couple different boozey popsicles.  One with rum and the other with champagne.  Both had homemade raspberry simple syrup.  They received mixed reviews. What I came to believe is the more drinks my guests had, the more likely they were to enjoy the popsicles.  I think the boozey flavor concentrates as it freezes.

Biffer is on the right.  He dressed up and looked awesome. His overalls were a bit short though!





Reddi Wip bunting that we hung in the tent.
You can't have a hoedown without fried chicken.  We catered it from The Coop in South St. Paul.  It's delicious, if you are ever in the area check it out.


I made a quick bunting banner with bandanas.  It was easy, fold a bandana in half (from JoAnn Fabrics) and tie each end to a string. 
Grilled corn on the cob was on the menu as well.  Shirts were coming off for some reason at this point in the day. 


We had little cowgirls and cowboys enjoying the party as well. 
That's my cute hubs working the grill. 
We had no shortage of Reddi Wip desserts.  This was a berry pudding trifle that I made in mini mason jars.  Perfect for individual servings. 


These were easy and called strawberries on a cloud.  They tasted like little bites of cake. But they are much lighter.  You only need one or two to satisfy your sweet tooth.
You can't have a hoedown without some pie and a good old fashioned pie eating contest.  Three brave men participated.  But only one could win.

Untitled from jenna marfori lang on Vimeo.

Pie eating contests are funny and messy. Sorry for the crazy, dizzy video at the beginning. My sister is an amateur at taking video. I was busy screaming/laughing and taking photos.

Tardiff (on the left) was victorious.  Biffer (Jason) came in second but also ended up with a blueberry up his nose.  Willie gave his all but came in third.  Good job guys. 


Each guest left the party with a packet of Reddi Wip recipes, Reddi Wip coupons and a cocktail shaker from Crate and Barrel.  Pretty sweet, huh?
Here are a few fun facts. Reddi Wip is:

• An easy way to transform berries into a light and creamy summer dessert – with none of the guilt.
• A fun treat to top your family’s favorite fruit – no matter the occasion.
• Made with real dairy cream and with only 15 calories per serving, it’s a treat you can feel good about eating any day of the week.

Hoedown menu

Appetizers
Watermelon
Chips
Mini BLTs
Veggies and dip

Main Course
Fried chicken
German potato salad
Cucumber salad
Baked beans

Dessert
Strawberries on a cloud
Berry pudding trifle
Apple pie with Reddi Wip
Blueberry pie with Reddi Wip

Big thanks to Reddi Wip for sponsoring my BBQ!

Boozy popsicles - Dairy Foods

{Photo credits: Bakers Royale}

Homemade popsicles with a bit of booze sound like a really good idea, don't they? I'm going to give these a try for my Hoedown BBQ on Sunday. 

Recipes:
Honeydew cucumber margarita popsicles
Blackberry prosecco popsicle

Healthy Mexican dinner club - Dairy Foods

Dinner club with Libby and Kristin yesterday evening was all about healthy Mexican.  I love Mexican food and usually I'm all about the chips, salsa, cheesy enchiladas and refried beans.  Yum.  BUT, sometimes you gotta go the healthy route, and it can be just as delicious.

On the menu:

Guacamole with multigrain tortilla chips, cucumber and green peppers
Gazpacho (Kristin makes this all the time and it is so good!)
Quinoa taco salad





Everything was delicious. And as always, dinner club with the gals was just what I needed.

Quinoa taco salad

Ingredients

1 cup quinoa, rinsed
1 red pepper, chopped
1 orange/yellow pepper, chopped
Cherry tomatoes, halved
Half a red onion, chopped
Queso fresco (Mexican, crumbly cheese)
Can of black beans, drained
1/4 cup cilantro
1 avocado, sliced
Juice of 1 lime
1 tablespoon cumin
Salsa
Salt and pepper to taste

Preparation

Combine quinoa with 2 cups of water and bring to a boil, reduce to simmer for about 25 minutes, or until the water is absorbed. Remove from heat and pour into a large bowl, set aside to allow to cool.

Once quinoa has cooled add all the vegetables, juice of the lime, cilantro and stir. Divide among plates/bowls and crumble about 1/4 cup of queso fresco on each serving, top with avocado and add salsa. Makes about 4-6 servings.

Smoothie recipe roundup - Dairy Foods

{Photo credits: Martha Stewart}

I'm into smoothies lately but there is one catch, I don't have a blender. Seriously, can you believe it? I need one badly. But for now I use my immersion blender for smoothies, which works but isn't ideal.

Smoothies are healthy and satisfying. I love how you can add spinach or kale without affecting the taste or color, just upping the ante on nutrition.

Here are a bunch I thought looked particularly yummy from Martha Stewart:

Strawberry soy smoothie
Avocado pear smoothie
Strawberry breakfast smoothie
Golden nectar smoothie
Papaya ginger smoothie
Vanilla, plum and buttermilk smoothie

Do you have a blender that you love?  Please comment and share your blender recommendations!

White sangria - Dairy Foods

Yummy...an ice cold, fruit-filled glass of sangria is a perfect summery drink, great for BBQs.  I love making a big batch in a pitcher, it's pretty and delish.

White Sangria (recipe adapted from Real Simple)

Ingredients

6 cups Sauvignon Blanc
1/4 cup superfine sugar
1 cup white grape juice
1 orange, thinly sliced
1 lemon, thinly sliced
1 cup white grapes, skewered on a toothpick
1 cup club soda

Preparation

In a large pitcher or other container, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well.

Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.

Just before serving, stir in the club soda and ice cubes.

Savory oatmeal guest post - Dairy Foods

I'm back home, yay! The meetings and presentation in Florida went well but I'm glad to be home to my hubby and kitty. I missed them!

I am back to work on Wednesday but I have Thursday and Friday off. I don't have much planned for those two, glorious days off. Just hanging out at home, catching up on little things, relaxing.

Please head over to check out my guest post on From China Village blog. Emily was sweet to invite me to post while she is on a vacation. I whipped up a savory southwestern oatmeal and it was quite tasty.

I will be back to my regular posting schedule on Thursday and Friday!

Crostini bar - Dairy Foods

{Photo credits: Martha Stewart}

I am hosting a bridal shower for my good friend Libby in July. The subtle theme is a black and white classic shower, with a focus on great drinks and really good food.

Libby LOVES bread. Seriously loves it so much. For Valentines Day one year her fiance gave her a huge assortment of it. Baguettes, multigrain loafs, breadsticks, etc. It was funny, but also the best gift ever, for her at least.

To incorporate her love of bread into the shower I am going to have a crostini bar. I'm thinking there will be baskets and trays full of grilled baguette, simply brushed with olive oil and a hint of garlic. I'll have bowls filled with different toppings, and people can build their own. A crostini bar! Fun, right?

Here are some topping recipes I may give a try for the crostini bar:

Artichoke parmesan crostini
Grilled tomato bruschetta
Goat cheese crostini with fig compote
Proscuitto basil crostini
Goat cheese and sun-dried tomatoes crostini
White bean and caper crostini

Goat cheese sundried tomato tortellini with marinara - Dairy Foods

The pasta goodness continues today with a goat cheese tortellini.  Tortellini is actually just as easy to make/shape as ravioli.  These may look funny because our instructor couldn't found a round cookie cutter, but you get the idea.


Quick stovetop marinara (recipe credit to Ani Loizzo/Whole Foods)

Ingredients

2 tablespoons extra virgin olive oil
1/2 whtie or yellow onion, grated
4 garlic cloves, minced
28 ounce can diced tomatoes
4 sprigs fresh oregano
1/4 cup dry white wine
1 tablespoon chopped parsley
6 basil leaves, chopped fine

Directions

Heat olive oil in large saucepan over medium heat. Add onion, saute 5 minutes or until golden. Add garlic, saute 30 seconds more. Add tomatoes and half of the juice from the tomato can. Add wine and herbs and bring mixture to a boil. Reduce heat to medium low and simmer for 25 to 30 minutes. Remove herb sprigs. For a smooth sauce, use an immersion style blender to blend until smooth. Taste, season with salt and pepper as needed. Makes about 4 cups. May be frozen for up to 3 months.

Goat cheese and sun dried tomato tortellini

Ingredients

10 ounce jar oil packed sundried tomatoes
1/4 cup tomato paste
4 ounces goat cheese, at room temperature
6 cloves of garlic, minced
1/4 cup parsley leaves
1 beaten egg
1 recipe's worth pasta dough

Directions

In a food processor, combine tomatoes, tomato paste, goat cheese, garlic and parsley and pulse until well-combined.  Roll your dough and punch out four inch rounds with a cookie cutter or the top of a glass.  Place 1/2 a teaspoon of the filling in the middle of each round.  Brush egg on half of the edge.  Fold in half and crimp shut with a fork.  Fold half-circle around your index finger and pinch ends together.  Bring a large pot of salted water to a boil and cook tortellini until they float.  Toss with sauce.  Serves 4 as a main course,  8-10 as an appetizer course. 

Whole Foods: Homemade pasta - Dairy Foods

Last Saturday was quite idyllic.  I spent the day with my BFF Kristin (pictured above).  We went to a pasta class at Whole Foods, walked around Lake Calhoun in Minneapolis, went shopping and went on a garden tour.  Later that evening I had dinner on a patio with good friends Libby, Biffer and my sister Katie.  The weather was perfect, one of those days that makes us crazy Minnesotans actually proud to live here.

The class was a highlight of the day.  We learned how to make homemade pasta and it's one of those things I've always wanted to try but have been way too intimated.  Guess what?  It's super easy!  And fun, too.  I've included step by step photos so you can give it a try.  The recipe for the homemade pasta and how to make classic cheese ravioli with pesto is at the end of this post.
Ani Loizzo, the culinary director at Whole Foods is pretty purist about cooking.  She doesn't use fancy equipment like pasta rollers/cutters, just a bowl and her hands and some simple tools like a roller and pizza cutter.

The ricotta filling is easy and delicious. You can swap it out for any filling of your choice.




Oh. YUM.
Basic homemade pasta (recipe credit to Ani Loizzo of Whole Foods)

Ingredients

3 large eggs
1 1/2 - 2 cups flour
1/2 teaspoon salt

Directions:

Combine flour and salt. Make a mound of the flour on a clean countertop. Make a hollow or well in the flour. Crack eggs into flour and beat with a fork. Use your hands to mash flour and egg together until well incorporated (this will take a few minutes). As soon as you have a shaggy but solid mass, start kneading. If the dough is too sticky, add flour a 1/4 cup at a time, until it is tacky. If the dough is too dry, add an egg. Once dough is a solid ball, set it aside and scrape any bits of dough from the counter and re-flour. Knead your dough for six minutes, re-flouring as necessary.  Wrap in plastic and let rest in the refrigerator for 20 minutes.

Re-flour counter if necessary and roll out with a rolling pin until 1/8 inch thick or as desired. Dust top with flour, cut into desired shapes with a pizza cutter or sharp knife. Boil in salted water for 4-5 minutes or until it floats. Toss with olive oil immediately upon draining so it does not become sticky.

Classic cheese ravioli

Ingredients

2 cups fresh ricotta cheese, well-drained
1 cup grated parmesan cheese
1 egg
1 tablespoon each garlic powder and dried basil
A pinch of nutmeg
3/4 teaspoon salt
1 recipe's worth of pasta dough

Directions

Take your pasta dough and divide in quarters. Roll our each quarter into a square. Cut your big squares into two inch squares. Mix together ricotta, parmesan, egg, garlic, nutmeg, basil and salt. Add one rounded teaspoon to half of the ravioli squares. Wet your finger or a brush with water and brush onto edges. Seal with another ravioli square, crimping with a fork. Bring a large pot of salted water to a boil and add ravioli. Boil until they float. Set aside. Served 2 as a large main course or 6-8 as a first course.

Classic basil pesto

Ingredients

2 cups basil leaves, lightly packed
1/4 cup parmesan cheese
2 tablespoons pine nuts, toasted
1 clove garlic
2 teaspoons fresh lemon juice
1/4-1/2 cup olive oil

Directions

Place basil, parmesan, pine nuts and garlic in the food processor and chop until finely ground. Add lemon juice and turn food processor back on. Steam in olive oil until a smooth paste forms. Season to toaste with salt and pepper. Makes one cup.

Grilling and chilling - Dairy Foods

Yesterday evening I had dinner with good friends Kristin and Libby. We grilled portobello mushroom burgers, drank wine and sat outside on Libby's patio enjoying the warm(ish) MN weather. It was a very good night.

We ate veggies with delicious hummus from the Minneapolis Farmers Market (Deanna's hummus).



Kristin made an excellent caprese quinoa salad.

Quinoa Caprese from (adapted from Too Many Chefs, original recipe from Shape, May 2006)

Ingredients

1 cup quinoa
14 oz. vegetable stock
1 pint cherry tomatoes, halved
3 ounces fresh mozzarella, diced
1 cup torn basil leaves
2 1/2 tablespoons lemon juice
1 1/4 tablespoon olive oil
3 cloves garlic
Salt and pepper

Preparation

Rinse the quinoa thoroughly. In a medium saucepan, bring the stock to a boil. Add the quinoa, reduce heat and simmer about 12-15 minutes until the liquid is absorbed. The quinoa should be tender. transfer to a large bowl and toss/stir to help it cool down to room temperature.

Smash your garlic cloves, removing the papery outer peel. Heat the oil in a small skillet over low and add the garlic. Sautee over low heat, stirring occasionally for about five minutes. Strain the garlic out of the oil and let the oil cool.

Stir the cherry tomatoes, basil, and mozzarella into the quinoa.

With a whisk or fork beat the lemon juice and oil together. Pour over the quinoa and toss well. Season to taste.
We had huge portobello burgers topped with blue cheese. Yum. Just as tasty as a beef burger. Seriously.

This was a great segue into the holiday weekend. Erik and I have plans with friends up north at a cabin. There will be beer, bonfires, lawn games, burgers and hopefully no rain! We're also hanging with good friends Kiefer and Diane and I can't wait for an entire evening of quality time and good food. Monday brings another BBQ, this time with my family. I haven't seen then in over a week and am going through a bit of withdrawal after spending 24/7 with them in Florida!

What are your weekend plans? I hope they are jam packed with fun!