Floribbean Holiday Party!

This year we wanted to celebrate the holidays with friends in a special way. To take our mind off the cold Chicago winter, we provided a bit of the tropics with our Floribbean menu. We chose this cuisine in honor of Florida… where we would have moved this past late November/early December. We decided to stay in Chicago after reviewing our work situations so here we are. We’re not sure if we will move in the future, but for the time being, Chicago is home.

We couldn’t have asked for a better holiday party with friends and good food. Here’s what I prepared with links to the recipes! (and a special thanks to my husband for helping out around the house to prepare while I was busy in the kitchen…)

Appetizers
shrimp ceviche
aloha bbq chicken pizza squares
mango salsa & chips
warm pineapple brie & crackers
empanadas

Salads
black bean corn salad
spinach orange cranberry salad
carribbean jerk chicken salad

Side Dishes
Congri (spanish rice, black beans & chorizo)
Arroz con Gandules (pigeon peas & rice)
Maduros (sweet plantains)
Tostones (green plantains)
Yuca w/Mojo

Main Dishes
Mojo Chicken
Guava BBQ Ribs
Jamaican Roast Pork
Citrus Flounder
Cuban Paninis

Desserts
Key Lime Pie Bars
Tres Leches Trifle
Creamy Tropical Fruit Salad

Drinks
DIY Caribbean drink bar
assorted wines
Caribbean punch

For holiday fun, we had our White Elephant Holiday Gift Exchange! Friends brought in a cooking/baking related gift… but it had to be something they already had. We all drew numbers and picked out a gift, with the option to swap a gift that was already opened. It was a lot of fun and some great gifts were received! Here are some of the great smiles of the night…

Floribbean Holiday Party!

This year we wanted to celebrate the holidays with friends in a special way. To take our mind off the cold Chicago winter, we provided a bit of the tropics with our Floribbean menu. We chose this cuisine in honor of Florida… where we would have moved this past late November/early December. We decided to stay in Chicago after reviewing our work situations so here we are. We’re not sure if we will move in the future, but for the time being, Chicago is home.

We couldn’t have asked for a better holiday party with friends and good food. Here’s what I prepared with links to the recipes! (and a special thanks to my husband for helping out around the house to prepare while I was busy in the kitchen…)

Appetizers
shrimp ceviche
aloha bbq chicken pizza squares
mango salsa & chips
warm pineapple brie & crackers
empanadas

Salads
black bean corn salad
spinach orange cranberry salad
carribbean jerk chicken salad

Side Dishes
Congri (spanish rice, black beans & chorizo)
Arroz con Gandules (pigeon peas & rice)
Maduros (sweet plantains)
Tostones (green plantains)
Yuca w/Mojo

Main Dishes
Mojo Chicken
Guava BBQ Ribs
Jamaican Roast Pork
Citrus Flounder
Cuban Paninis

Desserts
Key Lime Pie Bars
Tres Leches Trifle
Creamy Tropical Fruit Salad

Drinks
DIY Caribbean drink bar
assorted wines
Caribbean punch

For holiday fun, we had our White Elephant Holiday Gift Exchange! Friends brought in a cooking/baking related gift… but it had to be something they already had. We all drew numbers and picked out a gift, with the option to swap a gift that was already opened. It was a lot of fun and some great gifts were received! Here are some of the great smiles of the night…

Spinach Orange Cranberry Salad

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. I chose this dish to be on my menu because I wanted to incorporate mandarin oranges somehow. I especially like spinach salads and thought the oranges and dried cranberries would not only add some sweet and tartness, but also for color. To me, the best salads incorporate some fruit, toasted or candied nuts and a good cheese to complement it all together.

Spinach Orange Cranberry Salad
recipe adapted from FoodNetwork.com

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup slivered almonds, toasted
2 cans mandarin oranges, drained
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1/2 cup sliced red onions
1/4 cup dried cranberries
Freshly ground black pepper
1/2 cup crumbled goat cheese

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.

Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.

Put the spinach in a large serving bowl, then top with the orange segments and french fried onions. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, add dried cranberries, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

Spinach Orange Cranberry Salad

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. I chose this dish to be on my menu because I wanted to incorporate mandarin oranges somehow. I especially like spinach salads and thought the oranges and dried cranberries would not only add some sweet and tartness, but also for color. To me, the best salads incorporate some fruit, toasted or candied nuts and a good cheese to complement it all together.

Spinach Orange Cranberry Salad
recipe adapted from FoodNetwork.com

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup slivered almonds, toasted
2 cans mandarin oranges, drained
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1/2 cup sliced red onions
1/4 cup dried cranberries
Freshly ground black pepper
1/2 cup crumbled goat cheese

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.

Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.

Put the spinach in a large serving bowl, then top with the orange segments and french fried onions. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, add dried cranberries, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

Warm Pineapple Brie & Crackers

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is not only an appetizer that’s easy to prepare but elegant too! I chose to add this to my Floribbean menu because I’m a fan of cheese and crackers. Brie is one cheese that seems to be a great crowd pleaser and one you can serve as either sweet or savory. Pineapple salsa is something that reminds me of Florida so pairing that with cheese sounded like a great idea!

Warm Pineapple Brie & Crackers
original Joelen recipe

1 large round of brie
1 cup pineapple tidbits, drained & smashed
1/2 cup finely diced tomatoes
1 handful chopped cilantro
1 jalapeno pepper, seeded & finely diced
1/4 cup granulated sugar
salt & pepper to taste

Preheat oven to 350 degrees.
Slice brie round in half, horizontally and place on a foil lined baking pan.
Combine remaining ingredients in a bowl until fully incorporated.
Spread half of the mixture on top of one half of the brie.
Top with the second half of brie.
Spread the remaining mixture over the second half of brie.
Bake in preheated oven for 5-7 minutes until warmed through.
Serve with crackers or crostini.

Warm Pineapple Brie & Crackers

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is not only an appetizer that’s easy to prepare but elegant too! I chose to add this to my Floribbean menu because I’m a fan of cheese and crackers. Brie is one cheese that seems to be a great crowd pleaser and one you can serve as either sweet or savory. Pineapple salsa is something that reminds me of Florida so pairing that with cheese sounded like a great idea!

Warm Pineapple Brie & Crackers
original Joelen recipe

1 large round of brie
1 cup pineapple tidbits, drained & smashed
1/2 cup finely diced tomatoes
1 handful chopped cilantro
1 jalapeno pepper, seeded & finely diced
1/4 cup granulated sugar
salt & pepper to taste

Preheat oven to 350 degrees.
Slice brie round in half, horizontally and place on a foil lined baking pan.
Combine remaining ingredients in a bowl until fully incorporated.
Spread half of the mixture on top of one half of the brie.
Top with the second half of brie.
Spread the remaining mixture over the second half of brie.
Bake in preheated oven for 5-7 minutes until warmed through.
Serve with crackers or crostini.

Mango Salsa

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is great all year round if you can find frozen mango chunks (Trader Joe’s carries it as a staple item.) How can I have a tropical food theme and not include mangoes? This is a different salsa recipe from what I used for my brie appetizer. I like this because of the chunky texture and everyone gets a nice bite of mango.

Mango & Pineapple Salsa
recipe adapted from SimplyRecipes.com

1-2 ripe mangoes, peeled, pitted, and diced (about 2 cups)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
2 cups finely diced & slightly mashed tomatoes
1 cup crushed pineapple

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Mango Salsa

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is great all year round if you can find frozen mango chunks (Trader Joe’s carries it as a staple item.) How can I have a tropical food theme and not include mangoes? This is a different salsa recipe from what I used for my brie appetizer. I like this because of the chunky texture and everyone gets a nice bite of mango.

Mango & Pineapple Salsa
recipe adapted from SimplyRecipes.com

1-2 ripe mangoes, peeled, pitted, and diced (about 2 cups)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
2 cups finely diced & slightly mashed tomatoes
1 cup crushed pineapple

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Aloha BBQ Chicken Pizza Squares

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is a recipe I’ve been wanting to try for quite some time. I’ve seen different variations of BBQ chicken pizza in restaurants and this was a way for me to incorporate the trend in my menu with a tropical spin…

Aloha Pizza
recipe adapted from Pampered Chef

2 packages refrigerated croissant dough
1 tablespoons olive oil
1/2 cup BBQ sauce, divided
2 cups (8 oz) shredded colby jack cheese
2 cups diced cooked chicken
1/2 cup pineapple tidbits, drained
handful finely chopped fresh cilantro
1/2 cup finely diced tomatoes

Preheat oven to 400 degrees. Unroll both packages of dough side by side over bottom of a cookie sheet to cover. Bake 20-25 minutes or until crust is golden brown; remove from oven.

Spread half of the bbq sauce over hot crust. Sprinkle with chicken, crushed pineapple and cheese over crust. Bake in oven until cheese is melted.

Remove from oven and garnish with fresh cilantro and diced tomatoes.

Aloha BBQ Chicken Pizza Squares

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is a recipe I’ve been wanting to try for quite some time. I’ve seen different variations of BBQ chicken pizza in restaurants and this was a way for me to incorporate the trend in my menu with a tropical spin…

Aloha Pizza
recipe adapted from Pampered Chef

2 packages refrigerated croissant dough
1 tablespoons olive oil
1/2 cup BBQ sauce, divided
2 cups (8 oz) shredded colby jack cheese
2 cups diced cooked chicken
1/2 cup pineapple tidbits, drained
handful finely chopped fresh cilantro
1/2 cup finely diced tomatoes

Preheat oven to 400 degrees. Unroll both packages of dough side by side over bottom of a cookie sheet to cover. Bake 20-25 minutes or until crust is golden brown; remove from oven.

Spread half of the bbq sauce over hot crust. Sprinkle with chicken, crushed pineapple and cheese over crust. Bake in oven until cheese is melted.

Remove from oven and garnish with fresh cilantro and diced tomatoes.