I gathered a simple bouquet of hydrangeas, eucalyptus, and fennel blossoms from my yard and plopped them in one of my vintage glass jars.
I set up a collapsable 48” table in front of the fireplace so we could start a fire once the air cooled.
I fixed (a new favorite) Lemon Feta Dip for the appetizer (also made the day before)
Lemon Feta Dip (via A Cup of Joe)
7 oz. feta cheese (about 1 cup crumbled)
1 tbsp. grated lemon zest, plus more for garnish
1–2 tbsp. fresh lemon juice
1 garlic clove, minced
6 tbsp. extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts or pita crisps, for serving
This is super easy,delicious and one of my new favorites ! If you buy really good Feta it is even better.
This Ina Garten Guacamole Salad is one of my go to’s to serve with Mexican food and you can whip it up in a flash.
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½-inch diced
1 (15 ounce) can black beans, rinsed and drained
½ cup small-diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice, (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and ½-inch diced
These crab enchiladas are an old standby recipe of mine that I have made for years.
- 1medium onion, chopped
- 1tablespoon vegetable oil
- 1tablespoon flour
- 2cups half and half
- 4 -6 green chilis, chopped
- 1-2 jalapenos
- 1⁄4lb monterey jack cheese, grated
- 1⁄4lb cheddar cheese, grated
- 1small amount canola oil
- 1dozen corn tortilla
- 12 oz fresh crabmeat
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Saute onion in oil, add flour, milk and chili.
- Cook until medium thick.
- Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
- Heat 1/2 to 1 tsp of canola oil at a time in skillet.
- When oil is warm quickly dip tortillas in oil until soft and warm.
- Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
- Place seam side down in a 11×7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 40 minutes.
For dessert, I served coconut sorbet with good old Trader Joes Lemon Cookies since I hate baking!!
Of course, Beau was happy to keep everyone entertained (and damp) throughout the evening!