This post is sponsored by HSN
We have been living on our back deck in the evening. We set up a bluetooth speaker, mix some drinks, set out some snacks and invite a handful of friends over to hang out. Other nights we have played Cards Against Humanity, and one time we even played hide and seek in the yard! It has become a weekly summer tradition that we look forward to. Last week our Thursday night theme was Margaritaville, inspired by the new HSN brand of entertaining wares sent to me to craft a blog post around.
HSN’s new Margaritaville brand includes island-inspired products in a bunch of different categories – from clothing to home decor to culinary. Since KERF revolves around real food, I picked out some beachy platters to help bring out the 5 o’clock somewhere state of mind : ) We prepared grilled shrimp skewers, tropical fruit and a bean and corn dip for our guests.
I chose these Sea Life Plates made of melamine so they’re great for outdoor parties –
These Leaf Serving Trays, which I love for serving!
And this Fins Up Shot Glass Tray –
Before filling the glasses with actual tequila for the brave and bold, we filled them with water and had Matt play a prank on people as they arrived as he took shot of shot of water in the corner of the kitchen. A few of our friends believed he was actually taking six shots of tequila at once!! I love the little spots for salt and limes.
We also made Spice-A-Ritas for the occasion!
A few weeks ago my friend Erin brought over this black bean and corn dip that was a HUGE hit! I knew it would make a great recipe for the blog, so I asked her for the base recipe and put my own spin on it.
The base is black beans and grilled corn (the more char the better – I had some grill issues with mine!) plus jalapenos, avocado, feta cheese, olive oil, vinegar and honey. Scoop it up with chips!
Easy Black Bean And Corn Dip
- 1 can of black beans drained and rinsed
- 3 ears of corn
- 1 jalapeno deseeded and minced
- 6 ounce container of fresh feta cheese
- 1 avocado chopped
- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
- Rinse and drain beans.
- Grill corn and cut off cobs.
- Remove seeds from jalapeno and mince.
- Dice feta and avocado.
- Mix together dressing and toss everything together.
- Season with salt and pepper to taste, depending on how salty your feta and beans are!
Thanks to HSN for sending me some beachy party props and sponsoring this post!