Recipes for the Best Summer Party Ever


The menu included glazed salmon wrapped in butter lettuce, rosemary buttermilk baked chicken and steak kabobs.. There was even a watermelon, mint and feta salad..


But sadly, I have no actual pictures of this party. Admittedly, this is mostly due to the extreme level of chaos that takes over my body as a party executes.. But let me assure you with these images stolen off of the web, that I succeeded in throwing the perfect feast. Of course, there was a slip ‘n slide and a ridiculous amount of alcohol. Yes, there were lanterns (.99 at the dollar store) and a hundred mini carrot cakes w little sugar carrots delicately placed on the top of each one. But this party wasn’t difficult; the recipes were easy and the decorations cheap, if it wasn’t for my freak out mode, it could’ve been hailed as one of the easiest parties ever thrown.

The setting: Arizona summer. 105+ degree days and a qauint, delicate house that operates on gas & heats up like the gates of hell whenever the oven comes on.

The audience: friends, family, dogs; mostly people smart enough to bring both a bottle of wine and a bottle of vodka.

The Food:

Mini Carrot Cakes

Chunked Salmon w peppers, onions, and Greek yogurt, wrapped in butter lettuce

Rosemary Buttermilk Baked Chicken

Steak Kabobs

Watermelon, mint and feta salad

Pasta tossed in olive oil, mozzarella, and halved cherry tomatoes

Whew! Most of these recipes can be done a day in advance, leaving little day of prep to be done!

& in that spirit, I’m breaking these ridiculous recipes into two posts, as to not inundated y’all w goodness 🙂 This post will contain the recipes for the
main dishes, and the following will have the side salads and scrumptious dessert!

Rosemary Buttermilk Chicken:

1 carton of buttermilk (use your discretion for how much)

Chicken thighs, wings, breasts



Lots of Fresh Rosemary

Fresh Garlic

Salt and Pepper

A day before:

Rise the chicken, then place tightly in a large bowl (or 2, or 3.. If necessary). Salt and pepper the chicken throughly.
Cover completely in buttermilk, and add lots of rosemary! Lots! Add the stems, the leaves, add it whole, break it up, whatever! Reserve another medium portion of rosemary for baking the following day.
Add garlic – no need to chop, whole cloves work fine.

Cover and place in fridge for a day!

Day of:

Preheat oven to 375, and head oil in a large pan until hot, but not burning.

Place flour in a bowl.

Take chicken w tongs, and dose thoroughly in flour.

Place in hot oil for 1 minute per side to brown, immediately place on cookie sheet in oven to cook. Top with rosemary.

Chicken will be done when juices run clear, about 25 minutes! Serve in a cute basket (grab one from easter) with hunks of rosemary on top! Remind people its mostly baked.. they’ll like that 🙂

Chopped SalmonWraps  w Peppers, Onions, and other Goodness

*this recipe is an adaptation of Paula Deens.. A healthy, adaptation, because really, any Paula Deen adaptations can only get healthier.

2lbs Salmon (this recipe is easily changeable for larger or smaller amounts of salmon)

Chopped Ginger

Low Sodium Soy Sauce

Red, green, or yellow peppers (I like the look of all 3!)

Onion (optional)

Dill (optional)

Greek yogurt

Fresh lemon juice

Day Before:

Place salmon skin down on a cookie sheet.

Using a knife but not piercing the salmon, cover in ground ginger. Then cover w enough soy sauce that it is covered, but not swimming (…pun intended).

Place in fridge for 12-24 hours – I wouldn’t push it..

Day of:

Preheat oven to 350.

Remove salmon from refrigerator and allow to come to room temperature.

Place in oven at 350 for 20 minutes, until edges are crispy.

While cooking, chop peppers, onion and place in a bowl.

Allow salmon to cool, and then break into chunks, placing in bowl w peppers and onions.

Add 2 tablespoons of Greek yogurt, or more, depending on your consistency preference. Add juice of one lemon.

Mix well, and serve w buttered lettuce to be eaten as a wrap!

Steak Kabobs:

Quality steak, preferably not chopped

Any vegetables: peppers, onions, cherry tomatoes, zucchini, mushrooms..

Worschestire Sauce

Dash of Flavored Smoke (optional)

Salt, Pepper



Day Before:

Cut meat into squares, removing fat.

Place in a large, sealable bag.

Add salt, pepper, and chopped garlic to bag. Cover with worschestire, and a dash (seriously now) of flavored smoke.. That stuff is intense.

Day of:

Place skewers in water for up to 30 minutes to prevent burning.

Chop vegetables, and allow meat to come to room temperature.

Place meat and veggies of your choice on skewer.

Cook on grill until desired doneness – about 5 minutes per side, at medium-high heat.

… That’s a lot of protein right there, but the people want what the people want! Check out my next post: The Best Party Ever, What I Learned, for the rest of the awesome recipes that concluded this feast.. watermelon, mint, feta salad – whole wheat pasta w mozzarella bites & cherry tomatoes, and the cutest, bestest mini carrot cakes ever await!


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