Nothing says summer to us like a good ‘ole fashioned Backyard BBQ. We jump at the chance to have friends and family gather together, enjoy a game of cornhole, a cold libation and some tasty dishes (Okay…maybe the only thing better than that is not having to cook all the food)! Luckily, all of us at Traditions aren’t shy when it comes to food and have a couple recipes up our sleeves for a potluck style partaaayyyy! We hope you can enjoy some of our favorites just as much as we do!
Kathy’s Favorite Drink :
Kathy loves a good drink and has recently discovered the joy that is a Moscow Mule. Refreshing with a little bite, this drink will cool you down on any hot summers day!
1/2 of a fresh lime
2 ounces vodka
4 to 6 ounces ginger beer (Kathy recommends Crabby’s Orange Ginger Beer for a fun twist!)
Squeeze the lime over the ice, add vodka and ginger beer. Stir and garnish with lime wedge.
Note: The traditional way to serve the drink is in a copper mug, but if you don’t have one handy, it tastes just as good in a glass 😜 We promise!
David’s Favorite Drink:
Whole Citrus Party Margaritas
4 navel oranges, cut into 3/4 inch pieces
2 lemons, cut into 3/4 inch pieces
2 limes, cut into 3/4 inch pieces
1/2 cup superfine sugar
1/4 cup Cointreau
1/4 cup Triple Sec
1 1/2 cups Silver Tequila (David recommends Partida Tequila)
Juice the oranges , lemons and limes. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec and Tequila. To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the Tequila mix. Garnish with a lime wedge and enjoy!
Lauren’s Favorite Snack: Pimento Cheese
As made by Nancy, our bookkeeper extraordinaire, who used to run a blog and has been gracious enough to share her coveted pimento cheese recipe. This spread has quickly become a store favorite!
3/4 cup mayo
8 oz. roasted red peppers in a jar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 pound sharp cheddar, shredded
8 oz. whipped cream cheese
In a food processor combine mayo, red peppers, cayenne and garlic powder. Pulse the cheese into the mayo mixture, approximately 10 pulses. Fold in cream cheese. Refrigerate and serve with crackers or baguette slices.
To make: Lay bacon out in strips. Spread cream cheese on entire strip, lay jalapeno slice on bacon and roll. You can use a toothpick to hold, but sometimes they char on the grill. Place on top rack of grill to get insides more done- some cream cheese will be lost- so put a lot in to begin with. At the end place on lower rack to get the bacon nice and crispy.
These can also be done in the oven on an aluminum lined jelly roll pan, but spray aluminum foil with non stick spray first. Pre-heat oven to 375oF. When Kriss does them in the oven, she cuts the bacon in half so the jalapenos are done all the way through. Bake for 15 minutes or until bacon is crispy. Sidenote: The smoke detector WILL inevitably go off, so be prepared with proper fanning device 😆
Stay tuned for Part 2: Sides, Mains and Dessert…COMING SOON!