Pina Colada For a Crowd

Here's something to know about me...
I don't like sticky and I don't like fussy.
SO, all those fussy, frozen blended pina colada recipes are OUT when I am entertaining a crowd.  

I want to have fun at my own party, you know???
I know you know.
It just makes sense.
Who in their right mind wants to be the sticky crabby hostess stuck in the kitchen by the blender all night?  Nope, not me.
All my cocktails are made for a crowd AND they need to be dispensable to the common household guest. 

This recipe is intended to be served over ice... hey, blend it if you like, or better yet, let your buddy blend it themselves.

Plan ahead...

1. Make the mix
2. Cut up garnishes (pineapple, cherries, oranges, whatever!) and thread on cocktail picks
3. Get some paper umbrellas
4. Add some bamboo print straws, or something else festive
5. Ice and glasses
6. GO!

Here's my easy-peasy yummy drink mix!

Make about 6 cups
Ingredients

2 cups pineapple juice
2 cups canned coconut milk (I used a 14.5oz can- close enough!)
1 cup Malibu coconut rum (or other light rum)
1 cup dark rum
1/2 cup amaretto (optional, but recommended)


Mix together, and serve over ice.  If you make it ahead, put it in the fridge until ready to serve.  
Here's my mix, ready to go for.... well, right now!!! Hahaha.

Actually, I made two batches tonight.  The first one I had to deliver to my dear niece who was in a scary car accident, but was A-OK.  Still, a near miss is a reason to celebrate.  What's better than a pitcher of pina colada delivery?
What things do YOU need to celebrate tonight?

Need some more ideas for a crowd?

The most popular blog posting I have?

Mai Tai's for a Crowd

Need some regular ideas?  "Like" my Facebook page

Roasted Broccoli with Anchovies & Lemon

I had this last night for the first time at a friend's house. Thank you Kristy.
Tonight, I rushed home to make it for us for dinner.
All I can say is YUM, YUM, YUM!

I think even if someone didn't like anchovies they might still like this... 
Okay, you'd have to trick them into tasting it.  
But they would like it!  
I'd suggest using anchovy paste and mixing it well (can you say invisibly?) with the olive oil and lemon juice.  They won't be able to see it.... hahaha.  I am not against trickery, which is funny, because I don't remember liking it too much when my Mom did it to us. 
Except, you know what?  I like just about everything these days, so I guess that ole saying of "try it, you'll like it" just might be right.

One note, don't add any salt, you will get enough from the anchovies. If people like it more salty, they can add it at the table.  I don't think this one needs any added salt.

 
Serves 2-4 
Ingredients
 
1 large bunch broccoli, in small florets
1 tin of anchovies, or about 2 Tbsp anchovy paste
1/2 tsp Red pepper flakes (optional)
1 Lemon juiced, about 3 Tbsp
3-4 Tbsp Olive oil
2 Garlic cloves, minced
Fresh pepper

Preheat oven to 450 degrees.
Coat a large baking try with oil.  Throw it in the oven and heat it up for 5 minutes while you prep the rest.

In a large ziploc bag, or a bowl, mix the olive oil, minced garlic, minced anchovies, red pepper flakes, fresh black pepper and lemon juice until well combined.  Add the broccoli and mix well until the broccoli is well coated with the anchovy oil mixture.  If any of it looks "dry"  add a bit more oil.

Carefully remove the already very hot pan from the oven, and dump out the broccoli on the hot pan.  Spread out each floret so that it has space to crisp and brown.  Add the pan back to the hot oven.

Roast for about 15-20 minutes in the very hot oven.  You can crisp it under the broiler, if you want to hurry it along, or want a touch more crispness. Serve at once, or it's quite nice at room temperature too.  Enjoy!