Posts tagged dinner party
End of Summer Dinner Party Menu

Summer nights are so much more encouraging to gather with loved ones and share a meal than those dark winter days, right?! It’s just nice to be outside on the deck grilling and relaxing! Jay and I made dinner for my mom and sister and we enjoyed eating it on the roof in LBI. I figured that I would share our simple menu because it was easy to make and everyone enjoyed it! None of this is ground breaking haha but I figure we are all looking for a little inspiration for simple entertaining ideas/meal ideas for these last few weeks of summer. All of these recipes serve 4 people so just increase it if you want to serve more!

Burrata Salad:


1 container of burrata cheese

Balsamic glaze (enough to drizzle on top)

4 yellow peaches (ripe)


3 T olive oil

1 T Lemon pepper grinder (Trader Joes) or if you don’t have that, sub for 1/3 T of salt, pepper, and dried garlic


Preheat your grill to medium heat

Slice the peaches into long, thin slices (about 1/2 inch thick). Lightly brush them with olive oil. Place them on the grill for a few minutes (until they begin to soften and have grill marks). Then, flip each piece for the other side to cook.

Place the arugula in a bowl and toss with remaining olive oil. Add the sliced peaches and burrata on top. Season with lemon pepper grinder. Drizzle with balsamic reduction.


Marinade for Shrimp Skewers & Grilled Vegetables:


3 limes (juiced)

1/2 cup brown sugar

1/3 cup honey

10T chili lime spice from Trader Joe’s (or cajun spice if you don’t have the Trader Joe’s spice)


Mix/whisk all of the ingredients in a bowl and then divide in half into another bowl


Grilled Vegetable Skewers:


1 large zucchini

1/2 large pineapple

1 red bell pepper

1 red onion


Preheat grill to medium heat (should already be done)

Chop all of the vegetables and pineapple into pieces 1-2 inches big

Coat the vegetables and pineapple in the marinade (the 1/2 that you set aside) and then alternate as you place onto skewers

Place on grill until they get lightly golden brown (about 8 minutes on each side) and then flip


Grilled Shrimp Skewers:


1 lb peeled shrimp

1/2 of the marinade


Preheat the grill to medium heat (should already be done)

Peel and prep the shrimp

Place the shrimp in the bowl with the marinade to coat them in the sauce and then place them on skewers (about 4 per skewer with a little bit of space in between each shrimp)

Place skewers on the grill and turn over once you notice that the shrimp turns white/pink (about 2-4 minutes per side)

Corn on the Cobb:


4 ears of corn

1.5 T olive oil

2 sticks unsalted butter

1/8 cup freshly chopped chives

Freshly ground pepper

1T salt


Preheat grill to medium heat (should already be done)

Husk the corn

Place the corn in a cold bowl of water with 1 T of salt for 10 minutes

Remove the corn from the bowl and dry off

Use a pastry brush to coat the corn in a thin layer of olive oil

Place the corn on the grill and turn every few minutes until all of the sides are cooked (will likely take 10-15 minutes total)

Spread butter and then sprinkle with chives on top and serve

Peach Pie:

I cheated and bought peach pie from a local market that makes homemade pies and served it with caramel ice cream. Here is a recipe to a peach pie that you can make yourself though!

Pumpkin Butter Apple Pie

What do you do when its apple season and pumpkin season?! You combine the two into the ultimate pie recipe! This Pumpkin Butter Apple Pie is fall personified in each bite. This pumpkin butter recipe is enough for the pie and for you to keep some pumpkin butter on the side. I used the pumpkin butter in my oatmeal and overnight oats. It'd also be great on waffles, pancakes and crepes..YUM! I think that half of the success while baking can be attributed to the right tools so I linked all of the ones that I used at the bottom of this post. Happy cozy baking!

Pie Recipe

Ingredients for filling:

5 cups of peeled and diced honey crisp apples

1/2 t cinnamon

1/4 t pumpkin pie spice

1 t sea salt

1/3 cup raw cane sugar

2 T pumpkin butter (recipe below)

1.5 T all purpose flour

Ingredients for Crust (I frequently sub a homemade pie crust for an Immaculate Baking Company pie crust that I keep in my fridge):

2 cups flour

1/2 t sea salt

1/2 t cinnamon

2/3 cup + 2 T unsalted butter


Preheat oven to 400 degrees F and place rack in the bottom 1/3 of your oven

Peel and slice the apples 

Toss apple slices with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour in a bowl and set aside

Make the crust by whisking the flour, salt and cinnamon together in a large bowl. Then, use a pastry cutter to add in the 2/3 cup of cold butter until its crumbly

Add very cold water, 1 T at a time, until a dough forms

Transfer the dough to a floured surface and use your hands to mold it into a ball

Divide the dough into 2 parts, 1 for the bottom and 1 for the top of the pie

Use a rolling pin to roll out the dough

Add one of the flat doughs to the pan

Use a crust cutter (the one that I use and love is linked below) to cut the other half of the dough into whatever designs you want

Add filling to pie crust lined pan

Top with the lattice dough cutouts

Brush the top of the dough with the leftover 2 T of melted butter

Bake for 30 minutes and then place tinfoil over the edges of the crust to prevent them from burning

Bake for another 15 minutes or until the crust is a nice golden brown

Serve warm a la mode!

Pumpkin Butter Recipe


4 cups pumpkin puree

1 cup brown sugar

1 T cinnamon

1 t nutmeg

1 t fresh lemon juice 

1 t vanilla extract

4 T pure maple syrup


Place all items into your slow cooker and mix.

Cover and let cook on low for 8 hours.

Cool completely and then store in a sealed container in the fridge for 3 weeks.

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