I didn't want to have heavy chips and dip, so I served roasted chickpeas, baby carrots, olives, pretzels and dates (that noone seemed to like). For the chickpeas, drain 2-15.5 oz cans and coat with 2-3 tbsp of olive oil. Roast at 450F for 35-40 min. until golden brown and then sprinkle with 1/2 tsp paprika and 1 1/2 tsp salt. Roast for 2-3 minutes more. Watch carefully because the paprika burned a little bit. Cool and devour at your leisure.
Chicken drumsticks with a thyme, brown sugar, allspice, etc. dry rub. A little too much rub, but one of my favorites. I had Danny grill more than enough so I could freeze some - yum.
This "Perfect Potato Salad" is from one of my frequently used cookbooks, Mother and Daughter Jewish Cooking, that I got from my mom. You marinate the cooked potatoes in a vinaigrette and then stir in the mayo mixture right before you serve it.
This is Danny's favorite salad and it comes from Cooking Light Magazine. Layered Lebanese Salad is the perfect salad for a crowd and I love it because you have to make it atleast 24 hours in advance and up to 48 hours. It sits in the fridge and only gets better. A funny note: I just googled the recipe and found an almost identical one on Southern Living Magazine, except that it just called for 3 additional tbsp of oil and 1/3 c. chicken broth. I am not sure what the extra oil does, but I haven't gotten any complaints yet. I leave the dill out because Danny doesn't like it, but the rest of the recipe I follow exactly.
My new thing is to grill mini-burgers for both the kids and adults and make the mini-buns from scratch. Once you make homemade buns, anything packaged will be a thing of the past. They are so light and fresh, I even caught my mom smuggling some in her bag. Like I told her, that's the best compliment she could give.