This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #SummerRefreshment #FoodLion #CollectiveBias
It’s no secret that summers in the south are blazing hot. So, summer nights are the perfect time to get outdoors and create fun memories with friends and family. I’ve been promising my closest friends and family over since we’ve finished some remodeling projects in our house. This past weekend seemed like the perfect time to beat the heat and celebrate!
What better way to share a slice of summer with friends and family than with a simple cookout menu of kabobs on the grill, fresh fruit, FUZE® Tea and refreshing Minute Maid® Lemonade, the quintessential refreshing beverage made with the goodness of real lemons!
This cookout was all about keeping it low-key and stress free.
The 3 recipes I’m sharing have 6 ingredients or less. I kept the decorations simple and budget friendly. Keep an eye out and you’ll notice the subtle theme of lemons for the decor and beverages.
First off, my youngest son, Mason, and I headed to Food Lion to gather all the food, beverages, and flowers for our party.
When you visit Food Lion’s kiosk at the front of the store, scan your loyalty card at the kiosk so you can get a special offer and grab a coupon on FUZE and Minute Maid Lemonade.
- Buy (two) FUZE 1L OR (two) Minute Maid 2L OR (one) Minute Maid .5L 6pk and get $1 OFF Fresh Cut Produce OR
- Buy (two) FUZE 1L OR (two) Minute Maid 2L OR (one) Minute Maid .5L 6pk and get $1 OFF your purchase”
We picked up some Minute Maid Lemonade and fresh fruit to make a quick and easy Raspberry & Peach Lemonade.
Raspberry Peach Lemonade:
- (2) 2 liters of Minute Maid® Lemonade
- (4) peaches peeled and sliced
- (1) cup of fresh raspberries, washed
- Chill the lemonade then pour into a beverage server.
- Place the sliced peaches and raspberries in a food processor or blender.
- Puree the fruit then mix into the chilled lemonade.
- Garnish with fresh raspberries and sliced peaches.
We also picked up some strawberries and FUZE Tea. The half tea half lemonade (aka. Arnold Palmer) is my favorite. These 2 ingredients make a super quick and delicious concoction of sweet strawberry iced tea, perfect for a hot summer day in less than 5 minutes.
Strawberry Iced Tea
- (2) 1 liter bottles of FUZE Tea half tea half lemonade
- (2) cups strawberries
- Wash then cut off the leaves of the strawberries and cut into halves
- Puree the strawberries in a food processor or blender
- Pour the puree mixture into the chilled tea
- Garnish with strawberries and sliced lemons
We pulled the foyer table outside and made a beverage station. The kids placed bets on which beverage container would go empty first. Let’s just say it was a close competition.
Our guests brought side dishes but just for fun, we added a watermelon basket and a fresh strawberry bouquet.
To make the strawberry bouquet, I placed a lemon inside the vase and put the the strawberries on skewers.
To round off the cookout menu, we made a sweet and savory combination of fresh pineapple, shredded coconut, shrimp and chicken kabobs with sweet & spicy chili sauce.
Sweet & Spicy Coconut Pineapple, Shrimp and Chicken Kabobs
- (2) cored and chunked fresh pineapples
- (2) pounds of shrimp, shelled and deveined
- (2) pounds of chicken cut into cubes
- (2) 10 ounce bottles of sweet chili sauce
- (1) cup of shredded coconut
- optional Sriracha sauce to add heat
- Place pineapple, chicken, and shrimp in 3 separate gallon ziplock bags
- Pour the bottles of sweet chili sauce into a bowl and stir in the coconut
- Add optional Sriracha sauce to taste (start with 1 tsp)
- Divide and pour the sweet chili sauce mixture into the 3 bags and marinate for an hour
- Reserve the sauce that was in the bag with the pineapple
- Alternate the pineapple with the meat on skewers
- Cook on a medium hot grill for about 15 minutes, turning 2 or 3 times while brushing with the leftover chili sauce
I made the no-sew stenciled drop cloth table runner the day before the party. Vintage blue mason jars filled with flowers and lemons add a touch of summery color and the citric acid from the fruit keeps the flowers fresh.
To keep the mosquitos at bay, I used a trio of mason jars filled with water, lemons, limes, rosemary, and several drops of lemongrass and rosemary essential oils. The glow from the tiny tea light candles add to the ambiance.
We had a wonderful evening with friends and family!
Are you planning a cookout anytime soon? I hope this simple cookout menu and decor inspired you!