We're having a backyard pool-bbq-horseshoes-music type engagement party in August at FFIL's house. The whole idea is to keep it cheap as possible- FFIL is a retired chef so I am going to ask him to make a watermelon carving and antipasta platter, and recruit his big family to cook up some dishes, etc.
I wanted to incorporate some other cute touches, like CP's or favors, or some sort of theme- any ideas? But again, keeping cost down- not ordering CP's from the florist or something.
I was thinking maybe do a 'fiesta' type theme- serving mexican foods and margaritas and decorating accordingly? And a pinata for the kids (or drunk adults, lol)
Want some other ideas though! Thanks! And pictures are always appreciated!
evewedsjc
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Re: backyard EParty- creative suggestions needed
Fiesta theme is great because those paper garlands are super cheap and they photograph beautifully...get some pinatas for fun...my family loves interactive stuff no matter how old they are..mexican hats are cool and you can get all that stuff at oriental trading for a steal..
we had a pirate theme eparty on a budget...it was really fun and everyone got into it...people came dressed up and the pics are really funny..
Autumnbride03
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Re: backyard EParty- creative suggestions needed
Our families are definitely silly like that too- so I think any theme would be a hit- but I wanted a few more ideas because I couldn't think of anything else!
Jsquared279
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Re: backyard EParty- creative suggestions needed
Since this is going to be a summer party what about making the theme 'Hot Fun in the Summer Time' and have like lil flip flop favors or maybe candles and make everything really summery with umbrellas in the drinks and all. Just an idea.
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
Heres an idea:
For a fiesta theme instead of paying money for centerpieces, make the appetizers the centerpieces. I was at a birthday party where they got these cheap bowls from oriental trading, and filled them with like the 5 dip thingie. And then had all cactus cups filled with different chips and inside the dip were pics of sombreros. It was pretty awesome and I thought that they ordered them, but they did them themselves...
**Here is all the things I have saved from my mothers 50th birthday at Casa Pepe's Mexican Resturant...I completely forgot until I looked through my images on my computer!!**
These are cheese-stuffed green chiles, battered and fried golden brown. Delicious. This is not exactly the traditional method of preparation, but easier, and even my authoritative guests don't know the difference. So open that can, guilt-free.
1 (27-ounce) can Ortega whole green chiles 6 ounces Monterey Jack or Mozzarella cheese 3/4 cup all-purpose flour 5 large eggs, beaten 1/4 teaspoon salt 1/4 teaspoon baking powder Oil for frying
Drain the chiles well and blot with paper towels. Cut the cheese into sticks the same length as the chiles and roughly 1/4' thick X 1/2' wide. Gently stuff the chiles. Beat the eggs in a medium bowl. Add the dry ingredients and whisk together with the eggs until smooth. The batter should be fairly thick, like waffle batter. Dip the chiles into the batter and fry in 1' of hot oil, about 375°, for 1-2 minutes on each side, until golden brown. Drain on paper towels. Arrange on a platter, and serve with salsa, (below) if desired. Makes 16-18 rellenos. __________________
Beef Tacos
A make-your-own-taco bar is often the most practical arrangement for your Mexican theme party, but if you can swing it, serve hot, freshly prepared tacos like these. Your guests will love it.
1 pound lean ground beef 1 teaspoon cumin 2 teaspoons chili powder Pinch of salt 9 ounces Monterey Jack or Mozzarella cheese, shredded 2 1/2 cups lettuce, shredded 1 dozen 6' corn tortillas Oil for frying
Brown the ground beef and drain all but a tablespoon or two of the grease. Stir in the cumin and chili powder. Keep warm.
Lightly coat a large non-stick skillet with oil and bring it to medium heat. When hot, dribble another half dollar-size spot of oil in the skillet. (The more oil the crispier the taco shell.) Place a tortilla over the spot of oil and 'twirl' it a bit to coat it thoroughly.
Place a large spoonful (2 tablespoons) of ground beef across the center of the tortilla. Sprinkle almost as much cheese on top of the meat. Then place a generous portion of lettuce behind the meat and cheese, toward you, and fold in half. Heat through. Repeat for each taco.
(Tip: Slide the front edge of the tortilla up the side of the skillet about an inch, bring the opposite edge to meet it, and hold it closed for a few moments with a spatula. Gravity keeps the contents from spilling out.)
In a large skillet, 2 or more tacos can be heating while a third is being assembled. More on a griddle. Transfer hot tacos to a warming tray or serving platter; reheat, if necessary, before serving. Serve with Guacamole (below). Makes 1 dozen tacos. __________________
Guacamole
For 1 dozen tacos: 2 small tomatoes 2 small avocados 1 small onion 1 teaspoon lemon juice (optional)
Coarsely chop the tomatoes, avocados and onion. Mix. If you prefer, stir in a little lemon juice to preserve the avocado.
More Fiesta Food from Great Party Recipes
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
the dip i was talking about : 7 Layer Dip
1 16-ounce can refried beans 1 teaspoon garlic powder 1 teaspoon cumin 2 large avocados 2 teaspoons grated onion 1 cup sour cream 1 cup cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 1 cup green onion, chopped 1 cup tomatoes, chopped 1/2 cup black olives, sliced
In a small bowl, mash the refried beans with a fork, to soften, and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little water, milk, or, preferably, sour cream. Spread the bean (dip) evenly on a large serving platter.
Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Carefully spread the avocado (dip) onto the bean dip to within 1/2' of the edge of the bean dip.
Add the remaining layers one at a time, each to within 1/2' of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Whoops! That's 8 layers. Quick, eat a layer!
Serve with tortilla chips. Makes a lot.
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
or put the dip in here http://www.acemart.com/dining-room/glassware/drinking-glassware/plastic-drinkware/glass-margarita-heavy-plastic-12-oz-each/prod7302.html?cm_ven=NexTag&cm_cat=CPC&cm_pla=&cm_ite=glass-margarita-heavy-plastic-12-oz-each(GETSW1403)
We had the little sombreros on the tables with the little cactus glasses (These doubled as their favor... We put little tags at the bottom of each of the cups with a little thank you poem about filling up the cup lol)
yay- those ideas are so cute! thanks for the ideas and recipes!!
FH suggested the theme of a luau too. Which would be fun as well, but it also has been done many times over. Which do you like better?
flairforfashion
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Re: backyard EParty- creative suggestions needed
I like the Fiesta theme! There is so much you could do. You can give hot sauce favors and maybe make your own labels. You could have maybe a sombrero CP. I suggest going to a dollar store and seeing what's there. Usually, you can find things there to inspire you and keep things cheap.
flairforfashion
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Re: backyard EParty- creative suggestions needed
Posted by MrsFazz2B
Mexican Party Food Recipes Chiles Rellenos
These are cheese-stuffed green chiles, battered and fried golden brown. Delicious. This is not exactly the traditional method of preparation, but easier, and even my authoritative guests don't know the difference. So open that can, guilt-free.
1 (27-ounce) can Ortega whole green chiles 6 ounces Monterey Jack or Mozzarella cheese 3/4 cup all-purpose flour 5 large eggs, beaten 1/4 teaspoon salt 1/4 teaspoon baking powder Oil for frying
Drain the chiles well and blot with paper towels. Cut the cheese into sticks the same length as the chiles and roughly 1/4' thick X 1/2' wide. Gently stuff the chiles. Beat the eggs in a medium bowl. Add the dry ingredients and whisk together with the eggs until smooth. The batter should be fairly thick, like waffle batter. Dip the chiles into the batter and fry in 1' of hot oil, about 375°, for 1-2 minutes on each side, until golden brown. Drain on paper towels. Arrange on a platter, and serve with salsa, (below) if desired. Makes 16-18 rellenos. __________________
Beef Tacos
A make-your-own-taco bar is often the most practical arrangement for your Mexican theme party, but if you can swing it, serve hot, freshly prepared tacos like these. Your guests will love it.
1 pound lean ground beef 1 teaspoon cumin 2 teaspoons chili powder Pinch of salt 9 ounces Monterey Jack or Mozzarella cheese, shredded 2 1/2 cups lettuce, shredded 1 dozen 6' corn tortillas Oil for frying
Brown the ground beef and drain all but a tablespoon or two of the grease. Stir in the cumin and chili powder. Keep warm.
Lightly coat a large non-stick skillet with oil and bring it to medium heat. When hot, dribble another half dollar-size spot of oil in the skillet. (The more oil the crispier the taco shell.) Place a tortilla over the spot of oil and 'twirl' it a bit to coat it thoroughly.
Place a large spoonful (2 tablespoons) of ground beef across the center of the tortilla. Sprinkle almost as much cheese on top of the meat. Then place a generous portion of lettuce behind the meat and cheese, toward you, and fold in half. Heat through. Repeat for each taco.
(Tip: Slide the front edge of the tortilla up the side of the skillet about an inch, bring the opposite edge to meet it, and hold it closed for a few moments with a spatula. Gravity keeps the contents from spilling out.)
In a large skillet, 2 or more tacos can be heating while a third is being assembled. More on a griddle. Transfer hot tacos to a warming tray or serving platter; reheat, if necessary, before serving. Serve with Guacamole (below). Makes 1 dozen tacos. __________________
Guacamole
For 1 dozen tacos: 2 small tomatoes 2 small avocados 1 small onion 1 teaspoon lemon juice (optional)
Coarsely chop the tomatoes, avocados and onion. Mix. If you prefer, stir in a little lemon juice to preserve the avocado.
More Fiesta Food from Great Party Recipes
Okay, now I want Mexican food. Chipolte for lunch!!!!!
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
Ive been to a million luaus and had one for my graduation party do you want themes for that as well? I have them all on my computer!
IrishBrideASmiling
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Re: backyard EParty- creative suggestions needed
I got a ton of stuff at Dollar Tree. We did a red and white themed party. We do a family luau every year so I couldnt go that route. I bought a bunch of red and white chinese lanterns, outdoor lights, and used votive holders from Dollar Tree as our centerpiece and sprinkled rose petals I bought at Waldbaums. Pics are in my album.
PoppedInASnap
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Luau
Okay Luau ideas comming your way :)
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
Make a flier or buy a luau invitation at your local party/stationery store, but instead of sending it alone, prove you're creative and include a flower hair comb for the ladies and a flower wrist bracelet for the men. Tell them they must wear the enclosed pieces on their bodies somewhere, and that you want them to dress luau-creative. That will get them talking long before the party!
Now, oriental trading sells these SUPER CHEAP!
PoppedInASnap
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Re: backyard EParty- creative suggestions needed
recipes The Mai Tai Ingredients: Light Rum - 1 ounce Coruba or Red Heart Jamaican Rum - 1 ounce French Orgeat - 1/2 ounce Orange Curacao - 1/2 ounce Rock Candy Syrup - 1/4 ounce Juice of one fresh lime Orange juice
Mix the ingredients into a large 15 ounce glass and shake well. Then add crushed ice and a splash of orange juice. Garnish with mint leaves and pineapple slice.
Lomi Salmon Ingredients: ½ to ¾ lb salted salmon ½ large onion 1 bunch green onion 6 to 8 big tomatoes
• Dice the tomatoes and place them in a large mixing bowl • Dice onion very fine and mix with the tomatoes • Chop green onions and mix with the tomatoes • Shred the salted salmon into small pieces and mix with the tomatoes • Cover bowl and place in the refrigerator for half an hour After half an hour, give the lomi salmon a taste. This dish is supposed to be salty, so you may need to add more salted salmon or a bit of salt. You can experiment with the amounts of salmon, onions and tomatoes to suit your taste. *Serves 8-10 people
Chicken Long Rice Ingredients: 6 cups chicken broth 1 package long rice Soy sauce to taste Sugar to taste Oil 1 ½ cups chicken strips 1 chopped medium onion 7 sliced mushrooms 1 minced clove of garlic ½ can water chestnuts Green onions to taste
• Soak long rice in water for 15 to 20 minutes • Cut into pieces about 6 to 8 inches • Cook chicken in oil, garlic, onions, soy sauce and sugar • Shred into short strips • Bring 6 cups of chicken broth to a boil • Add chicken, mushrooms, onions and water chestnuts into the broth • Add the long rice and cook for 15 to 20 minutes • Add green onions and serve warm *Serves 12-15 people
Add some coconut and pineapple to your luau party menus and you will have a feast everyone can enjoy.
