Just hosted a couples’ shower for my daughter’s good friends (Kirstin and David) this summer, and it was held my house by the pool. She decided to go with a “luau” theme, and she enlisted my help to decorate and organize the event. So fun to organize and execute a LUAU!
Here’s what we went with menu wise:
SMOKEY BLACK BEAN DIP
HAWAIIAN SALSA AND CHIPS
THE BIG GREEN SALAD
PINA COLADA DIP WITH FRUIT
PINEAPPLE UPSIDE DOWN BITES
K&D ALOHA PUNCH
(Adapted from Oprah.com)
This dip may not be THE most attractive dip you’ll ever eat, but the combination of flavors is amazing!
1/2 cup thinly sliced green onions , including green tops (I was low on these so used some dried chives as well)
2 tsp ground coriander
2 tsp ground cumin
2 cans (15 ounces) black beans , drained and rinsed
1/4 cup lime juice (about 2 limes)
2 tsp canned chipotle chilies in adobo sauce
2 tsp coarse salt
1/2 cup reduced-fat sour cream
1/2 – 1 small jalapeno chili , seeds and ribs removed, minced
1/2 cup and 1 TBSP minced cilantro
In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin.
Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water.
Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed.
Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated.
Adjust seasoning, then transfer to a bowl.
Garnish with remaining cilantro, some shredded monterey jack cheese (if desired) and serve immediately with chips. Salsa would be a nice accompaniment.
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 TBSP chopped fresh cilantro
1 TBSP fresh lime juice
2 tsp minced jalapeno
1 tsp minced garlic
This recipe is very easy to make with little effort. It turns out perfect every time, and the smell while it’s cooking all day is devine! It’s seriously a delicious pulled pork!
2 TBSP liquid smoke Hickory or Mesquite flavor
2 TBSP red Hawaiian sea salt
2 tsp kosher salt
Cook, covered, on LOW for 10 – 12 hours.
When roast is fall-apart fork tender, remove it from the crock pot. Gently remove most of the fat cap with tongs and discard.
Gently remove roast from pot to a large bowl and shred with a fork (or bear claws).
Season with 1 teaspoon kosher salt.Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.
1 (4 – 6 pound) pork shoulder or Boston butt roast
1 tablespoon liquid smoke Hickory or Mesquite flavor
1 tablespoon red Hawaiian sea salt
1 teaspoon kosher salt (OR 1/2 teaspoon table salt)Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
Cook, covered, on LOW for 7- 8 hours.
When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.Gently remove roast from pot to a large bowl and shred with a fork. Season with 1 teaspoon kosher salt.
Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in. You can either just return the roast to the slow cooker to serve immediately.
(Adapted from Chef Savvy)
These meatballs are a perfect blend of savory, sweet, and tangy. I doubled the recipe for this party.
2 lbs lean ground beef
½ cup panko breadcrumbs
2 large eggs
½ cup onion, minced
1 tsp ground ginger, minced
2 garlic cloves, minced
salt and pepper
~ 2 TBSP extra virgin olive oil
1 can (20.5 ounces) pineapple chunks, reserve juice
¾ cup light brown sugar
3 TBSP low sodium soy sauce
3 TBSP vinegar
½ TBSP water
2 TBSP cornstarch
In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.
For the macaroni
1/2 pound elbow macaroni
1/2 tablespoon salt
1 1/2 cups Hellman’s mayonnaise
1/2 small onion diced
8 ounces imitation crab chopped
1 cup frozen peas cooked
1 stalk celery chopped
2 large hard boiled eggs chopped
1 tsp pepper
2 tsp salt
1 green onion chopped
***MAKE AHEAD NOTE:
Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry. Cover and refrigerate.
For the macaroni
1 lb elbow macaroni
1 TBSP salt
For the Dressing
3 cups Hellman’s mayonnaise
1 small onion, diced
1 pound imitation crab , chopped
1 (10 ounce) package frozen peas , cooked
2 stalks celery , chopped
4 hard boiled eggs , chopped
1/2 teaspoon pepper
1 teaspoon salt
3 green onions chopped
Gently stir in the cooked and drained macaroni. Refrigerate until ready to serve.
1 (2 pound) bag lettuce
2 (10.5 ounces) cartons cherry tomatoes (I just cut up 6 plum tomatoes)
1 bell pepper – red, cut in 1/2 inch strips
1 bell pepper – yellow, cut in 1/2 inch strips
1 red onion – diced
20 ounces salad dressing
8 oz. can crushed pineapple in its own juice, (undrained)
3 1/2 oz. pkg. instant coconut pudding mix
3/4 cup milk 1/2 cup sour cream
In a food processor or blender, combine all ingredients.
Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit of your choice. Makes 2 1/2 cups.
1/4 cup (packed) light brown sugar
5 maraschino cherries, quartered
1/3 cup diced pineapple, patted dry
1 16 1/2 ounce box yellow cake mix, prepared into batter
Preheat the oven to 350 degrees . Cut out small parchment rounds and place in the cups of two 12-cup mini-muffin tins, layering 1/2 tsp. butter, 1/2 tsp. brown sugar, a cherry piece, a single layer of pineapple (about 5 pieces) and about 1 tbsp. cake batter (cups should be about two-thirds full; save remaining cake batter for another use).
Bake until golden-brown and a toothpick comes out clean when inserted into the center of the cupcakes, about 12 minutes. Immediately run a knife around the edge of each cake and invert to cool on a baking sheet. Serve warm or at room temperature.
K&D ALOHA PUNCH
1/2 cup light rum
1/2 cup dark rum
3/4 cup orange juice
3/4 cup pineapple juice
3/4 cup cranberry juice
2 TBSP grenadine
Mix all ingredients together. Add ice and shake or stir. Top with an orange slice to serve (can also top off with a bit of club soda if you like it a bit carbonated).
Ice, Orange slices,Club soda (optional)
We thought it would be fun to have something on the front door so that guests immediately get in the mood for an ALOHA! Saw this image from Kelly Elko while exploring and thought it would be perfect:
Buy wreath form and paper cocktail umbrellas (I bought box of 144 Amazon here)
Stick paper cocktail umbrellas into wreath form
Just have at it! Shove the parasols into the form in any way you like – it looks great no matter what.
That’s it! Adorable! I’ll add some tulle and call it a day!
I’ll have several tables set up for food, drinks and party favors, and I’ve got white tablecloths to go on them, but I thought it would be fun to also throw some Hawaiian print fabric on top of the white. Found this site that had very reasonably priced fabric:
I think this one is my favorite:
Found the very inexpensive flowers at Kroger – THE perfect color combo!
We’ll also have a pink inflatable flamingo in the pool and grass skirts to surround all the tables. I also will have a dozen tiki torches lit around the backyard area.
Caroline made these fans of the couple to use not only to cool yourself in the heat of August, but also, these will be used in the game that she’s got planned:
Should be a very fun couples’ shower! More pics from the party will be forthcoming!
And how cute were these customizable invitations from Zazzle? I think the back was almost as cute as the front!
And a friend of mine (Abby) makes the most amazing cakes and cookies, and I got her to make these adorable cookies to use as party favors:
Rain is looming in the forecast so we may have to move the party partly indoors. Food, decor and the happy couple pics to follow! A shower for the shower…
THE TIKI BAR!
The “hosts” just prior to guests arriving:
Great friends for over 10 years!
Representing North Gwinnett High School:
The Groom and his Bride:
Time to open gifts:
The party turned out perfectly and all had a great time – especially the bride and groom! Congrats to Kirstin and David!!!! Cheers to a NYE wedding!