Erin’s Top [oversized fit, wearing in S] // Shorts [true to size, wearing in S]
There’s just something about outdoor hosting season that makes everything feel a little more fun! 🤍 From slow Summer dinners on the patio to casual backyard hangs with friends, we pulled together a few crowd-pleasing recipes, pretty serving pieces that don’t break the bank, and yes… we’re chatting dirty soda bars because they might be my favorite entertaining trend right now 😍
Whether you’re hosting a summer BBQ, pool night, birthday party, or simply inviting friends over for dinner on the patio, this post is packed with easy ideas to help you create a cozy, effortless setup everyone will enjoy!
9 Piece Dining Set // Glass Salad Bowl with Wood Base // Two-Tone Rattan Bowl // Two-Tone Rattan Serving Tray // Two-Tone Rattan Caddy // 12-Piece Bamboo Melamine Dinnerware Set // Oval Medium Serve Platter // Sardine Oval Platter
A beautiful setup can also be budget friendly! This 12 piece non breakable dish ware set is so cute and under $23 🤯 and this glass salad bowl from Amazon is such a pretty way to present and serve your salads to guests!
5 Piece Conversation Set // Rattan Tray // Rattan Round Caddy
CHEERS! It’s so fun to have little sections or zones set up around your outdoor space so guests can roam, pour a glass of something fun, and enjoy easy conversation! 🤍
And even better – these chairs can spin and this under-$12 caddy is one of those simple finds that works for everything: wine, utensils, napkins, sauces, or whatever your setup needs!
Acrylic Swirl Stackable Dispenser with Wood Lid // Better Homes & Gardens Rattan Tray with Legs // Two-Tone Rattan Drink Basket // Tritan Swirl Texture Sipper Tumbler With Lid and Straw // Bar Cart
A fun and simple way to get the party started that all ages will love! Dirty soda bars have been popping up everywhere for good reason! If you aren’t familiar think mocktail bar meets soda shop 🤍 You can have a menu displayed with drink combos [there’s sooo many recipe ideas online] or simply set up some ingredients and let your guests get their mixing creative [or soda bar] juices flowin’! For basic set up + steps keep on reading…
Dirty Soda bar setup:
- Bases🥤: 3-5 soda options
- Creamy add ins 🥛: half & half, sweet cream creamer, oat milk creamer, coconut cream
- Syrups 🍓: 4–6 flavors [we used Torani brand syrups!]
- Garnish station 🍒: fruits, fun straws, whipped cream, etc
Combos we made:
Layered Greek Dip
-
16
oz
Plain Hummus Dip
I used store bought! -
16
oz
Tzatziki Dip
I used store bought! -
1
English Cucumber -
1
pkg
Cherry Tomatoes -
1/2
Red Onion -
6
oz
Crumbled Feta Cheese - Olive Oil
- Lemon Juice
- Salt & Pepper
-
1
pkg
Pita Bread
-
Spread hummus evenly on large platter.
-
Layer tzatziki dip evenly on top of hummus.
-
Layer chopped veggies over top of dip layer.
-
Drizzle olive oil, a squeeze of lemon juice, and salt & pepper to taste.
-
Serve with sliced pita bread to scoop. Enjoy!
Kale Arugula Feta Salad with Lemon Vinaigrette
Salad
-
4
cups
kale
chopped -
3
cups
arugula -
1-2
apples
chopped -
1/4
cup
dried cranberries -
1/4
cup
sunflower seeds -
1/4
cup
slivered almonds -
1/2
cup
feta
crumbled -
6
sliced
bacon
crispy and crubmled
Dressing
-
1/3
cup
olive oil -
1/4
cup
fresh lemon juice
about 1 lemon -
1
clove
minced garlic
about 1 tsp -
2
tsp
dijon mustard -
salt and pepper
to taste
-
Cook bacon on stove on in the oven + let cool
-
Chop kale, arugula, and apple
-
Combine all ingredients + crumble bacon into salad
-
To make the lemon vinaigrette, combine all vinaigrette ingredients ingredients in a mason jar and shake to combine!
-
Pour vinaigrette over salad and toss to combine!
recipe inspired by: https://thisdelicioushouse.com/
Elote Pasta Salad
Dressing Ingredients:
-
1
Cup
Greek Yogurt, Plain -
3
Tbsp
Mayonaise -
1 1/2
tsp
Chili Powder -
1/2
tsp
Garlic Powder -
1/4
tsp
Salt -
1.5
Limes
juiced and zested
Salad Ingredients:
-
8
oz
Rotini Pasta -
2.5
Cups
Corn
thawed, if frozen -
2
tsp
Avocado Oil -
1/4
tsp
Chili Powder -
1
Cup
Cotija Cheese
crumbled -
1/2
Cup
Cilantro
chopped
-
In a large mixing bowl, combine the Greek yogurt, mayo, chili powder, garlic powder, and salt. Add the lime juice and zest from the limes, stirring until smooth and well combined.
-
Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente, usually 8-10 minutes. Drain and set aside.
-
While the pasta cooks, preheat your broiler to high heat. Toss the corn with the avocado oil and 1/4 teaspoon chili powder on a sheet pan, spreading it in a single layer. Broil for 3-4 minutes, stirring halfway through, until the corn develops light char marks and begins to caramelize.
-
Add the cooked pasta, corn, and crumbled cotija cheese to the bowl with the dressing. Mix all together until well blended.
-
Garnish with limes, cheese, and cilantro! Enjoy!
Grilled Teriyaki Chicken Kabobs
-
4
Boneless, Skinless Chicken Breasts
cut into bite-sized chunks -
1
tsp
Salt -
1/2
tsp
Black Pepper -
1
Cup
Teriyaki Sauce -
1/4
Cup
Pineapple Juice -
1
Pineapple
Peeled and cut into bite-sized chunks -
2
Bell Peppers (red, orange, or yellow)
cut into bite-sized chunks -
1
bunch
Green Onions
cut into 1-inch pieces -
Sesame Seeds
for garnish -
Parsley or Cilantro
for garnish
-
In a large bowl, season the chicken chunks with kosher salt and cracked black pepper. Add 3/4 cup of the teriyaki sauce and the pineapple juice, then toss everything together until the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for a deeper flavor.
-
If you’re using wooden skewers, soak them in water for 20-30 minutes before assembling the kabobs.
-
While the chicken is marinating, prep your pineapple, bell peppers, and scallions. Cut the pineapple into bite-sized chunks, the bell peppers into square pieces, and the scallions into 1-inch segments.
-
Carefully thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, alternating the ingredients.
-
Preheat your grill to medium-high heat. Place the assembled kabobs directly on the grill grates and let them cook for about 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and lightly charred. During the last few minutes of grilling, brush the kabobs with the remaining teriyaki sauce for an extra layer of flavor.
-
Aim for an internal temperature of 165°F for the chicken!
-
Serve and garnish with sesame seeds and cilantro or parsley! Enjoy!
Lemon Blueberry Trifle
-
1 tub
Whipped Cream -
2 (3.4 oz)
Boxes instant lemon pudding mix -
3 cups
Whole Milk -
1 (8 oz)
Package cream cheese, room temperature -
2 (14 oz)
Angel food bakes, bubed -
4 cups
Fresh blueberries - Lemon slices for garnish
-
In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in about 1/2 cup whipped cream. Save the rest to top before serving.
-
In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
-
Chill in refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries and lemon slices.