Tasty Get-Together Treats

It's been a jam-packed last few days for me filled with holiday parties, visiting friends and last-minute shopping. But the best part of my weekend was the Christmas-themed birthday party I threw for my cousin and another cousin's husband yesterday. In preparation for the party, I went searching for some appetizer recipes, preferably something (1) easy and (2) red or green to go with the Christmas theme. Whenever I look for recipes, I always start with my friends, and for this occasion I decided to go with my friend Suzanne Gerber's orzo salad (a Giada the Great recipe), and my friend Katie Guymon's perfectly-balanced guacamole (as an aside, everyone should read Katie's blog {I Used to Vacation} where she shares her yummy recipes and her kick-ass photog skills). Both were a hit so I thought I'd share. Enjoy by yourself (but note that each makes 8 servings!) or with family and friends! 

Orzo with Tomatoes, Feta, and Green Onions

by Giada De Laurentiis (but truly loved by Suzanne Gerber)

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

6 cups chicken broth

1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved

1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

1/2 cup pine nuts, toasted

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Guymon Guacamole

by Katie Guymon

4 ripe avocados, peeled, seeded, and diced
1 lime
1 jalapeño, seeded and minced
1 tablespoon garlic, minced (roasted garlic is nice, too)
1 large tomato, seeded and diced
1/2 large white or red onion, diced
1 cup cilantro leaves, finely chopped
1 teaspoon kosher salt (or to taste)

In a medium mixing bowl, squeeze the juice from both halves of a lime onto the diced avocados. Add the garlic and salt. For chunkier guacamole, use a fork (or other utensil) to mash the avocados to just above the preferred consistency. Add the remaining ingredients and do a little more mashing. As Katie says, the last step is to wear a sombrero and drink a Corona or five. Ole!