Best Poolside Snacks for your Next Event
When it’s summertime, there’s no better place to have a party than around your pool. And when you get the crew together for some poolside partying, you want to be sure to provide plenty of tasty treats.
Below are some great snack options.
Greek Salad Skewers
This light, refreshing, easy-to-eat treat is so delicious, your pool party won’t be the only time you pull out this recipe!
_ English cucumber
Kosher salt and freshly ground black pepper
1⁄4 lb feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 ripe cherry tomatoes, halved (or grape tomatoes)
2 tablespoons extra virgin olive oil
- Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice.
- Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
- Top each with a piece of feta and then an olive half.
- Poke a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it.
- Drizzle with the olive oil, sprinkle with some more black pepper, and serve.
- Yields 4-6 servings.
Spinach and Vidalia Dip
Whether you accompany it with some cool, crisp veggies or delicious salty chips — or both — this recipe gives a Vidalia onion kick to classic spinach dip.
3 tablespoons (1 1/2 oz.) salted butter
4 cups chopped Vidalia or other sweet onions (about 2 large)
1 (5-oz.) pkg. fresh baby spinach, coarsely chopped
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 (16-oz.) container sour cream
2 tablespoons chopped fresh chives
Potato chips and medley of veggies like cucumbers, radishes, and bell peppers
- Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes.
- Gradually add spinach, stirring just until wilted, about 1 minute.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove from heat, and let stand 30 minutes.
- Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl.
- Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover and chill 30 minutes or up to 2 days.
- Serve with chips and veggies.
Barbeque Chicken Pizza on the Grill
People love their barbecue and their pizza. Why not combine the two? This recipe shows you how it’s done.
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons olive oil
1 medium red onion, thinly sliced
2 cups (8 ounces) shredded Gouda cheese
1/4 cup minced fresh cilantro
- Sprinkle chicken with salt and pepper.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce.
- Set aside and keep warm.
- Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle.
- Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until bottoms are lightly browned.
- Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each crust with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro.
- Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.
- Yields 2 pizzas (4 pieces each).
Your guests will find it hard to stop eating these delicious appetizers. Make the recipe a day in advance to let the flavors meld.
30 thin slices genoa salami
30 thin slices provolone cheese
1 (16-ounce) jar pepperoncini peppers
1 tablespoon olive oil
- Drain the pepperoncinis and cut the ends off. You can leave the seed bundle inside or remove it.
- Very lightly brush each slice of salami with olive oil.
- Put a slice of provolone on each slice of salami and lightly brush with olive oil again. (If the provolone is wider than the salami, just fold it down on one side, then roll long-wise.)
- Wrap salami and provolone around pepperoncini and secure with a toothpick.
- Cover and refrigerate.
- Note: If the provolone is significantly larger in diameter than the salami, only get half as many slices of provolone and cut them in half.
- Yields 16 appetizers.
Buttery Garlic Shrimp
Butter? Garlic? Shrimp? We’re in! This finger lickin’ good recipe is simple, but oh so good.
1 1/2 pounds peeled, large raw shrimp
1/2 cup butter, divided
5 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
French bread baguette
- Devein shrimp, if desired.
- Melt 2 Tbsp. butter in a large skillet over medium heat; add shrimp, and sauté 3 minutes or just until shrimp turn pink. Remove shrimp from skillet.
- Add garlic to skillet, and sauté 30 seconds.
- Add wine, and cook, stirring constantly, 2 minutes.
- Stir in salt and pepper.
- Whisk in remaining butter, 1 Tbsp. at a time, and cook, whisking constantly, 2 to 3 minutes or until thickened.
- Remove from heat, and add parsley and cooked shrimp, tossing to coat.
- Serve with grilled French bread slices.
- Yields 6-8 servings.