Summer Watermelon, Goat Cheese and Mint Appetizers

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Summer comes to life only when I see a lightening bug or taste the sweet taste of a watermelon. Until then, it is simply a hot day.

Growing up, my Godmother would pair ice cream with fresh cut watermelon as my treat every time I saw her.

Later in life, I wondered about combining the textures to make a more sophisticated appetizer for a more adult oriented  summer event.

Face it, eating watermelon can be messy, but as a kid, it doesn’t matter.  As a grown-up, we can still enjoy our watermelon with a couple modifications.

This recipe can be made for as many people as you want. Simply it is equal parts of the ingredients held together by the magic of a toothpick.

 

Carbo’s Watermelon for Grown-ups!

Summer Watermelon Appetizers

• Watermelon – diced into inch by inch squares
• 1 fresh mint leaf
• Goat cheese – rolled into half inch circles
• Drizzle with your favorite balsamic vinegar

Assemble in this order and sphere with a tooth pick!  Serve this to your adult party guests all summer long!

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

No-Bake Peanut Butter Pretzel Balls

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Today is National Peanut Butter Cookie day. And where it might be too late (and hopefully too darn hot) for baking, these no bake cookies are sure to be the hit of any event. From Father’s Day (my dad LOVES his peanut butter) to 4th of July BBQ’s to just your everyday peanut butter celebration day, they are easy to make (your kids can help, or your cats if you don’t have kids) can probably be made with what you have already in your pantry, and disappear quickly.

These are low sugar but the sugar can easily be increased to up to 2x to appease the sweet tooths out there. And sugar substitutes are sure to work as well.

No-Bake Peanut Butter Pretzel Balls
(Makes 24)

Just as good as Cookies, Heather’s No-Bake Peanut Butter & Pretzel Balls

Ingredients

• 1 cup crunchy peanut butter, room temperature
• 1/2 cup powdered sugar
• 1/4 cup mini chocolate chips
• 1 1/2 cup crispy rice cereal like Rice Crispies or Chex.
• 1 cup crushed pretzel sticks

In a large bowl mix the peanut butter and powdered sugar together till well combined. Add the chocolate chips and crispy rice cereal and also mix till well combined.

Roll the peanut butter mixture into 1″ balls and then roll in the crushed pretzels to coat.

Chill for 1 hour.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Carbo’s Family Potato Salad

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

We’ve finally reached that time of year where picnics abound.  Whether it’s a family reunion, a weekend party, or a middle of the week picnic with parents and kids, it’s time to bring out the summer basics of outdoor parties and picnics. Nothing shouts picnic like potato salad. This is a recipe that your kids can participate in the making process. Once the potatoes are boiled and cut, it is time for the kids to front and center and measure, add, stir and finally pour just in time to place on a platter.

I like my potato salad on a platter so I can garnish with a mini veggie tray. Combines everything onto one plate and nice eye appeal.

By the way, those Black Paper Lanterns, they’re from Shindigz!

Carbo’s Family Potato Salad will be a Hit This Summer!

Carbo’s Family Potato Salad

4 large white potatoes

1 T salt

4 cups of water

In a large sauce pan, bring your salt and water to a boil and add potatoes. Cook potatoes for about 20 minutes. Turn the stove off and remove the potatoes from the stove. Remove potatoes and allow to cool down and dry. Once they do, cut the potato into inch slices and inch segments again. Allow to cool completely. Place on platter.

1 cup mayonnaise

1 cup yellow mustard

1 tsp salt

1 T ground pepper

1/2 cup pickle relish

Mix all items together in a bowl. Taste. You may like your dressing with more zip so add more mustard. You may want it more creamy, add a bit more mayonnaise.  Pour the mixture over the potatoes on the platter. Garnish plate with your favorite vegetables.

This recipe is 4-6 people, depending on appetites and what other food is served!

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Cheese Steak Sliders

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

I love mini anything. Something about big sized foods made small makes me want to eat them ALL. I don’t like carrots all that much but put a bowl of the mini ones in front of me and I just have to eat them. Same with mini peanut butter cups. CRAZY RIGHT?

The slider is the perfect mini food. Its small size makes it perfect for parties where you want to load up your plate with a bunch of other goodies. It is also easy to eat with one hand leaving your other one available to hold your tasty cold beverage of choice.  Serve these on some stylish seasonal baseball themed plates from Shindigz. These also come with a delicious horseradish sauce, which makes them awesome to serve for your National Horseradish Month celebration!

Cheese Steak Sliders (serves 4)

These Cheese Steak Sliders are served on Baseball Plates from Shindigz, both are a Home Run!

Horseradish Sauce (make first)

• 1 cup sour cream
• 1/4 cup horseradish
• squeeze of lemon
• salt & pepper (to taste)

Sandwiches

• 1 ribeye steak, sliced thin against the grain.
• 1 sweet onion sliced thin
• 2 tablespoons butter
• 4 slider rolls, toasted
• 4-6 slices of Provolone cheese

In a small glass bowl combine all the ingredients for the sauce and set aside for 30-60 minutes so that the flavors can develop.

Slice the steak into thin slices and set aside. Do the same with the onion. In a heavy bottomed pan melt the butter. Add the onions and over low heat cook the onions till they are golden brown & caramelized. Remove from pan and cover. Set aside.

In the same pan cook the strips of steak in a few small batches till browned over medium heat. About 2 minutes per side.

Once all the steak is cooked add it all back to the pan with the onions. Stir to combine. Lower heat. Cover the steak with the slices of cheese. Cover the pan and let the cheese melt for 5 minutes.

Remove cover and stir to combine everything and get everything coated well in the cheese.

Smear horseradish sauce on the top half of the roll, pile up the steak on the bottom half and serve.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Carbo’s Berry Iced Tea

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Looking for something different to serve at a dinner party, a Father’s Day gathering or an afternoon beverage? Look no further as I have one drink recipe that is certain to make your family cheer.

I do love a nice refreshing beverage that can be enjoyed by everyone. This can always be heightened with the addition of a rum or vodka!

Carbo’s Berry Iced Tea

You can make this Berry Tea for the kids, or the adults this summer!

1 quart of strawberries
1 pint of red raspberries
Juice of 2 lemons
1/2 cup of sugar
32 oz of iced tea – black tea

In a blender, place the strawberries, raspberries, lemon juice and sugar and puree. Strain out seeds and mix the berry mixture and the iced tea mixture. Serve over ice.

This is the time when you would add your spirits.
The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Grilled Brats, Beer, Kraut, & Peppers

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Holiday cookouts to me are all about burgers, bratwurst, and other assorted sausage family members that can be grilled and shoved in a bun for easy consumption. Paired with some tasty side salads, fruit and corn on the cob and you have a quick and easy meal that people can chow down on while never missing a single game of corn-hole.

Now that we’re entering prime summer party season, it’s time to add a few more delicious recipes.

One of our favorite ways to grill brats is to first cook them in a pan of beer, peppers and sauerkraut and then quickly brown them over hot coals so they can get some wonderful color and smoke. Plus everyone loves the Grill Master.

Grilled Brats, Beer, Kraut, & Peppers
Serves 6-8

These will go fast so make a double recipe of Grilled Brats, Beer, Kraut, & Peppers!

INGREDIENTS

• 6-8 Bratwurst (we used a jalapeno bratwurst that our favorite local butcher makes)
• 1 onion thinly sliced
• 1 green pepper thinly sliced
• 2 cloves of garlic finely diced
• 1 bottle of good beer
• 1 28 ounce jar of sauerkraut
• 1 teaspoon hot Hungarian paprika
• 1/2 teaspoon caraway seeds
• 2 tablespoons stone ground mustard
• 1 bay leaf
• 2 tablespoons brown sugar
• Kosher salt and black pepper
• 2 tablespoons unsalted butter

In a disposable aluminum foil pan or a large cast iron pan add the onion, red bell pepper, and unsalted butter with a pinch of salt and pepper.  Place this over a hot grill and cook till the onions are translucent and the pepper soft. Add the garlic and saute for an additional 5-10 minutes.

In another bowl combine the beer, sauerkraut, bay leaf, paprika, caraway seeds, and mustard. Stir to combine. After the onion mixture is softened add the beer and kraut mixture along with the bratwurst to the pan. Cover the grill and let this mixture simmer until the bratwurst are done (about 20 minutes).

After the bratwurst are cooked through, remove them from the pan and place over hot coals for a couple minutes so they get those beautiful grill marks and delicious smoky flavor.

Serve and enjoy!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Grilled Chicken & Beef Kabobs

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Spring is in full bloom! (Finally…) And everywhere you go the smell of people grilling food fills the air. Makes me hungry 24/7.

We LOVE to grill. We have been known to pull the Weber out into the snow mid January because we simply MUST have that char-grilled steak. But spring/summer-time grilling is by far the best. Beautiful weather, standing outside with a cool drink in your hand and the sun on your face, that smell of charcoal in the air. It makes you happy to be alive!

We whipped these kabobs up the other night for a group of friends who stopped by unexpectedly. This happens often so the use of the word “unexpectedly” is probably being used incorrectly in this case but we really were not planning for 10.

Grilled Chicken & Beef Kabobs (serves 10)

Your neighbors will want to join the party when you’re grilling Chicken & Beef Kabobs

CHICKEN MARINADE:

• 2-3 chicken breast halves, cut into 2″ cubes
• 1/2 cup yogurt
• 2 T olive oil
• 2 teaspoons garlic minced
• squeeze of half a lemon
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1″ ginger grated
• 1/4 teaspoon cayenne

Mix all ingredients except the chicken together.

Place cubes chicken on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till chicken internal temperature is 165°

BEEF MARINADE:

• 2 pounds of sirloin, cut into 2″ cubes
• 1/4 cup olive oil
• 2 tablespoons apple vinegar
• 1 tablespoon garlic minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon Worcestershire
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper

Mix all ingredients except the beef together.

Place cubes of beef on skewers leaving room between each piece and place in marinade. Refrigerate for 4 hours.

Grill over hot coals till beef is done to your liking.

These Grilled Veggies are delicious on their own or with the Chicken & Beef Kabobs!

Note: We do not skewer the veggies with the meat. Why? Because they cook slower. Yep. I said it. Slower. And unless you like your veggies somewhat raw I suggest you skewer them separately, or toss them in a grill pan (greatest invention EVER) over the hot coals.

GRILLED VEGGIES:

• Every veggie you like (about 3 pounds worth)
• olive oil
• salt
• pepper

Roughly chop up your veggies and place in a large bowl. Pour on some olive oil, add some salt and pepper or even your favorite seasoning mix. Toss to coat. Grill till done to your liking.

Enjoy a nice cool drink while enjoying this delicious meal with good friends.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Kentucky Bourbon Barrel Ale Mint Julep

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Tomorrow is the Kentucky Derby – another of my favorite days. I admit I am a bit of a horse fanatic. Just this a.m. I went over the racing form trying to decide which horse is going to win! (Yes, the winner is all up to me, didn’t you know that?)

Derby day is always fun. Beautiful Churchill Downs, crazy wonderful hats, gorgeous and strong horses and delicious drinks. One in particular The Mint Julep. This drink is on its own already simply good and you must be wondering why you would want to make it any other way then with smooth Kentucky Bourbon. This is my favorite way to make them and has been my go to for years. You will really love it if you are a beer fan.

When you’re hosting a Derby party or any summer gathering, offer to make this for each of your guests, 21 and older please, and tell them you found it at Shindigz!

Kentucky Bourbon Barrel Ale Mint Julep

Kick off summertime with this Kentucky Bourbon Barrel Ale Mint Julep

8-10 spearmint leaves
1 Tablespoon sugar or sugar substitute
Half cup of ice
1 bottle Kentucky Bourbon Barrel Ale

In the bottom of a glass add the mint and sugar and muddle together. (Lightly crush the mint and sugar together.)

Add the ice and half the beer, cover and shake gently.

Remove the top glass and pour in the rest of the beer and the mixed mint and sugar beer together in the glass, taking care to strain out the ice.

Garnish with some additional mint if you desire.

Enjoy on the patio while you listen to your horse win the derby.

Next week – Tasty Tea Sandwiches for Mother’s Day.

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Chicken Enchilada Meatballs

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cinco de Mayo! One of the tastiest food holidays ever. Ever ever. So many delicious tastes! Tacos and burritos and taquitos. Fresh salsa and guacamole. And margaritasssssss! Sigh. I love it all. And much to Jeff’s dismay, I could eat Mexican food every day of my life. For now he concedes on twice a week. I am working on increasing that.

These Chicken Enchilada Meatballs came about as we were planning a Cinco de Mayo party. I wanted simple finger foods (no dinner time assembly required like tacos) but I also wanted all the flavor of some of my favorite elaborate meals. The Enchilada meatball was born.

This is simple but does require some prep work. Grind your own chicken if you can, and get a good quality enchilada sauce. You can make your own and we usually do but we make a half gallon at a time. I wanted easy for this recipe.

Mexican Inspired Chicken Enchilada Meatballs are perfect for a Fiesta anytime!

Chicken Enchilada Meatballs

• 1 pound ground chicken
• 1 jalapeno, seeded and minced
• 2 cloves of garlic minced
• 4 scallions minced
• 1 teaspoon whole chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Mexican cerveza
• 2 hand fulls of corn chips, crushed fine
• Mexican Quesadilla cheese (not fresh crumbling cheese, melting cheese)
• Red enchilada sauce (we used Frontera brand which is really good.)
• Cooking oil (olive, canola, vegetable or corn)

Combine all the ingredients in a bowl and mix well to combine. Let sit for 30 minutes. Roll into 1″ balls.

Preheat oven to 400°

In a heavy bottomed pan add about 2 Tablespoons of oil and heat till hot. Add the meatballs in 2 batches (This is so you do not over crowd the meatballs and steam them instead of browning them.) and cook till browned on all sides.

Move the meatballs to a 9 x 9 pan and pour the enchilada sauce over them. Top with 6 oz of shredded cheese and bake for 25 minutes.

Serve immediately.

Be sure and check back Friday for a special “It’s 5 o’clock somewhere” recipe just in time for The Kentucky Derby!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Habanero Bacon Cheddar Cheeseball

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cheeseball Day!

Maybe, just maybe you have never heard of cheeseball day before. And you are thinking to yourself “you know there are plenty of other holidays we could be celebrating why the cheeseball?” Hmm… like tax day? Pfffft!

It is a day worth celebrating! Have you ever HAD a cheeseball? I don’t mean the small crispy cheeseballs that make a great after-school snack. (Or after work snack, or beer snack, or stuck on a train for 3 hours snack…) I mean the tasty cheesy smear on a cracker or on a stalk of celery snack that if you think back, you had once or twice, loved it but never thought you could do it for yourself because let’s face it, they are magical.

I am here to show you the cheeseball light! In a few simple steps you will be the easy cheesy hero at your next gathering with this Habanero Bacon Cheddar Cheeseball.

Yummy Cinco de Mayo party appetizer – a Habanero Bacon Cheddar Cheeseball

Ingredients:

• 8 oz. cream cheese, softened
• 8 oz. sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 1  4 oz. jar diced pimentos, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 Serrano seeded and diced
• 1 Habanero seeded and diced
• Salt & Pepper to taste
• 8 slices of thick cut bacon, diced

In a large bowl or in the bowl of your mixer add the cream cheese and mayo and whip till well blended.

Add the rest of the ingredients and mix till well combined.

Pour out onto a large piece of plastic wrap. Wrap the plastic around the cheese mixture and form a ball. Twist end tightly.

Refrigerate for 4 hours.
Cook up the bacon in a large skillet till crispy. Drain and cool. Crumble.

Remove cheese ball from refrigerator and roll in bacon crumbles.

Serve immediately with crackers, celery, apples or whatever else you like.

NEXT WEEK: Zucchini Carrot Squash Bread

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.