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Antipasto Skewers & Summer BBQ Recipes

Last weekend we had our housewarming party, we had perfect weather, a good crowd and I'd say our food and booze spread went over pretty well. Unfortunately on the blogging side, I took about 3 pictures with my cell phone and called it a day.


In lieu of bombarding you with food pictures I didn't take, I wanted to share my 'recipes' for success to hosting a BBQ for 30+ people.

Let's start with the booze.

We got two quarter kegs from Maritime Brewery, a local brewery here in Ballard, and officially tapped our first kegs since college. And a fun fact for all, I recently received a postcard that showed me Ballard has 10 microbreweries...I love my neighborhood!

This Watermelon Sangria was a HUGE hit! I did alter the recipe slightly. And by alter, I mean added an entire extra bottle of wine and extra vodka. Mr. KMW got a little nervous when I oh so casually mentioned that 'sometimes I ask myself, "why not just finish off the bottle of vodka when making cocktails?" The adjustments I made were, blending 1/2 of a large watermelon (i didn't measure out the cups but it looked like more than 4) and I did not strain the watermelon/juice blender combo. I have a good blender and in my opinion (my impatient personality may have been involved), it did not need strained. I used 2 cups of Vodka,  used triple sec instead of cointreau and 2 bottles of Rose instead of 1. I would say it is essential to use dry Rose so it is not too sweet. It filled up my Mason Jar Drink Dispenser perfectly.

I also attempted to make a large batch of Blueberry Mojitos, but I reduced the ratio of simple syrup the recipe called for as I was worried it would be too sweet, which resulted in a pretty thick texture. They were good, but I decided these would be made best in small batches.

Next up, appetizers.

I'm loving these Antipasto Skewers lately (recipe is at the bottom).


Antipasto Skewers #latergram #appetizer


I had them over at Chef Andi's a couple of weeks ago and decided then and there they'd be on the menu at our housewarming party. They can be made ahead of time, and make for perfect finger food that guests will love.

Strawberry Bruschetta - My latest go to.

Fresh Tomato Bruschetta - Great way to bring out flavors of fresh summer tomatoes.

Sweet & Tangy Meatballs - These are perfect for any party you are hosting...super easy, and they went fast!

I also served chips and salsa, goldfish and ruffles and onion dip for people to snack on.

Now onto the grilling.

We went with traditional burgers, brats and I am absolutely OBSESSING over these Cheddar Jalapeno Chicken Burgers. I could just hug Gaby for introducing these into my life. And I'm pretty sure a lot of my guests would hop in on a group hug for these burgers.

Rounding it out with some sides. I made Roasted Garlic and Sriracha Macaroni & Cheese, Potato Salad and a Peach, Tomato and Corn Salad. That recipe is coming in my next post, because I liked it so much I made it again for our block party and was able to get a photo of it. 

Lastly, for dessert I went with these my Grandma's Chewy Chocolate Chip Oatmeal Cookies. I needed something easy to make, that would turn out a lot of volume. These did the trick and were devoured by our guests. Between the cookies and s'mores around the campfire we were set.

Before I leave you with the recipe for the Antipasto Skewers, I wanted to share my BBQ Spotify Playlist. Music makes the party! 

Ingredients - Buy According to how many skewers you would like to make
Cherry Tomatoes
Small Mozzarella Balls
Pitted Black Olives
Pitted Green Olives
Basil Leaves
olive oil
balsamic vinegar
herbes de provence

Place tomatoes and mozzarella in a bowl, drizzle olive oil and basil over them, season lightly with herbes de provence. Stir and marinate for at least 6 hours, longer is definitely okay. 

Place one each of the following on each skewer - tomato, mozzarella, black olive, green olive, salami, pepperoni and basil leaf.

Serve immediately or refrigerate and serve when needed. 

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