Backyard Fun and Games

Summer is all about one thing, hanging outside in the sun. When the day isn't bringing afternoon storms, you can typically find me sitting on the back deck, making dinner on the grill, and engaging in a little fun. That's what summer is all about, right? More often than not, our friends are joining in on the fun which makes the day that much better. I wanted to share some of my favorite outdoor games with you today so hopefully you can kick your weekends up a notch too. These are great when playing with a group or even just with one other person. They make a great addition to your back yard BBQs and even to your more formal affairs. Pick up a few of these or try making them yourself to add a playful element to your next get together.

Have a great Wednesday!

Indulge In {Watermelon Salad}

If you try and give me a salad in the middle of the winter, I will probably politely turn my nose up at it in favor of roast potatoes and a hearty piece of roast. But, as soon as spring and summer roll around, salads become an instant must in my book. They are easy for entertaining, light and delicious. The cool, refreshing flavors are perfect on a hot summer day and nicely accompany all of your grilled favorites. While a traditional mixed spring green salad is nice, I like to mix it up every once and awhile. Try a loaded vegetable salad, a fruity salad, bean salad, or my favorite, watermelon salad. It's a yummy combination of juicy sweet watermelon, peppery arugula, salty feta cheese, and savory balsamic vinegar that provides the perfect balance between fruit and greens. It's always been a hit at my summer gatherings and know it will be a hit at your's too. Here's the recipe...

:: Ingredients ::
1/4 Watermelon, cut into chunks
6 oz Crumbled Feta Cheese
1 Container Arugula
1/4 Cup Balsamic Vinegar

:: Directions ::
Combine all ingredients in a bowl and mix to combine. Serve and enjoy!

Indulge In {Chipotle Cream Corn}

During the summer, one of my favorite side dishes to make is always corn on the cob. It's easy, delicious, and super fresh. Whether you grill it or boil it, you can't go wrong. Typically I just season it nicely with a bit of salt, pepper, and butter. But, this past weekend I kicked it up a notch. It was still quick and easy but they flavors provided such a bigger impact. I adapted this recipe from Rachael Ray's latest cookbook, My Year in Meals. It's grilled corn on the cob topped with a squeeze of fresh lime juice, a bit of spicy chipotle cream, some crumbled queso fresco, and a garnish of cilantro. It really has it all...spice from the chipotle, freshness from the lime and cilantro, and creaminess from the queso fresco. Even with it's fiesta flair, I know this corn dish will be a staple at all my summer BBQs. Here's the recipe...

:: Ingredients ::

4 Ears Corn on the Cob

1 Pint Heavy Cream

1 Lime, juiced

1 Tablespoon Pureed Chipotle in Adobo

Queso Fresco

Fresh Cilantro, chopped

:: Directions ::

1. Grill (or boil) corn until cooked. Remove from heat and set aside.

2. In a small sauce pan, heat cream until reduced by 1/3 to 1/2. Add in the pureed chipotle. 

3. On a serving plate, place ears of corn. Squeeze lime juice over each ear. Drizzle with chipotle cream. Top with crumbled queso fresco and chopped cilantro. Serve and enjoy.