Simple Summer Entertaining, Fiesta-style w/ @ElectroluxCAN
My head hurts just a wee bit, but I’m smiling ear to ear from a great visit with great friends on Friday night. DH and I hosted a dinner party of 14, and boy was it a FIESTA!
It was the perfect summer evening and we were able to eat outside, which was heavenly.
(I would like to thank my DH for posting this pic to his Instagram. For the record, I am not picking my nose. Seinfeld fans … #notApick)
Serving that many people can be a bit daunting, but with a lot of advance prep I was able to sit and enjoy time with friends. I’ve got the whole fiesta-inspired menu below, along with all the steps I took to make the evening a fun stress-free time. I promise, being the hostess-with-the-mostess is really quite simple. As long as you can make lists:)
My go-to appetizer option for almost any dinner party is an assortment of veggies, dips, cheeses, and charcuterie. It’s so easy, and is a great excuse to eat lots of cheese. The only trick is getting it prepped in advance so you’re ready to rock when guests arrive.
Enter my fancy drawers.
It fits an entire platter. The whole thing. These drawers are life changing.
We used the bottom drawer as the beer drawer and it was VERY handy.
The menu for the rest of the meal was fiesta-inspired. We had a super fun self-serve taco bar with all the fixin’s.
On the menu:
- hard & soft tacos
- chicken strips seasoned with homemade taco seasoning
- pulled spicy beef
- cilantro lime marinated shrimp
- lots of lettuce (so people could also have a taco salad)
- lime wedges
- zesty cilantro lime slaw
- fiesta-bean salad
- shredded cheese
- chick peas
- hard boiled eggs
- salsa verde
- habenero salsa (super spicy!)
- corn salsa
- nacho chips
- and homemade key lime pies for dessert (so YUM!)
The day before the dinner party I made:
- fiesta-bean salad (15 mins)
- zesty slaw (10 mins)
- hard boiled the eggs
- cooked the chicken & stored in an oven ready container (30 mins)
- cooked the beef, pulled the beef, and stored in oven ready container (prep & pulling 10 mins, cooking 6 hours)
- marinated the pre-cooked shrimp (5 mins)
- cut all the peppers and onions (15 mins)
- cut lime wedges (10 mins)
The morning of the dinner party:
- made key lime pies
- peeled the hard boiled eggs
- prepped the charcuterie platter (20 mins)
- cooked peppers & stored in oven ready container (20 mins)
- Note:(this could easily be done the day prior)
Once guests arrived I was able to pull out the pre-prepped appetizers, serve drinks and enjoy their company. I also put the beef, chicken, and pepper/onion mixture into the oven at 250 to heat through slowly.
Once we were ready for dinner, I:
- washed and cut the lettuce
- cut tomatoes, cucumbers, avocado, and cilantro
- lay out the spread and enjoyed!
And then this happened…red wine everywhere.
And it was the ‘quick wash’ setting on the washer to the rescue! Clean clothes were retrieved and his were tossed in, stain treated, and dry before he left for home. #HostessWithTheMostess
After dinner we enjoyed some pie, sat, chatted, and after 6+ hours together called an end to the fabulous fiesta.
Annnnnnddd since I cooked enough for 28 rather than 14….leftovers for lunch….
and leftovers for dinner:)
Tacos, tacos, every day all day, tacos.
Three cheers for great food with great friends!