D.I.Y. Easter Party
Easter is quickly approaching, and if you haven't started planning what you're doing for that brunch you promised friends and family, you've still got time!
Celebrity party planner, Debi Lilly, showed Ryan and guest co-host, Kimberley Locke, how to throw a D.I.Y. Easter party that won't break the bank. Read on for more of Debi's recipes, tips and tricks.
Looking for even more tips from Debi Lilly?
Debi Lilly's first book, "A Perfect Event" is on sale now! The book includes more than 40 planning tips, tricks and stylist secrets. Debi shares 50 DIY, step by step party ideas around décor and food stylings, plus shopping lists, go "green" design trends, and planning calendars. Additionally, you'll find 70 "grocery-to-gorgeous" chef-inspired recipes to use for your next party.
Debi's Tips to a D.I.Y. Budget Friendly Easter:
Step 1: Darling Decor!
Unplug the kids from TV, ipads, texting, etc. and gather around the table to create colorful Easter decorations together as a family.
Decoupage Easter Eggs
With just three ingredients (plastic eggs, paper napkins and decoupage glue), you can create Easter eggs with pretty seasonal prints straight from the haute couture runways!
1. cut napkins into squares
2. brush with glue
3. wrap around plastic egg tightly, so it's nice and smooth - no loose ragged bits.
4. let dry - and done!
Easter Bunny Cupcakes
Create adorable Easter Bunny Cupcakes! Download bunny ears (free on Debi's blog, www.debililly.com), and have kids cut them out. Then, top cupcakes with white icing and add cotton balls to create the bunny paws and tail.
Step 2: Set the Table
Layer a gorgeous spring onto your table - adding an instant touch of elegance easily - these rent for $20.
Next, add a long green runner of Wheatgrass, easy to order right from a florist (Debi also sells these at A Perfect Event). After Easter, you can chop it up and make grass smoothies for a recycled breakfast!
You can customize you runner with anything spring - chocolate bunnies, flowers, my favorite Debi Lilly Design new Savoy candles, and of course our colorful eggs.
Step 3: A Spring Menu
Fresh, healthy, fast Easter menu ideas have never been easier!
-Set the table family style with everything that you need, for an effortless, relaxing meal together.
-Mango Lime and Watermelon Mint Coolers set in our Debi Lilly Design Bottle Collection - so you don't have to get up to serve drinks.
-Honey Roast Chicken - made with champagne and fresh tarragon - served with Spring Peas and Shallots, Roast Sweet Potatoes, and Cobb Salad Skewers
-And for the perfect ending - Cake Cubed - a three cake flight - custom designed from Swirlz Cupcakes, our neighbor on Lincoln.
Mango Lime Cooler
1 can frozen Limeade
1 bottle Mango Juice
1 Lime, sliced
1 bunch fresh Thyme
Mix Limeade and Juice into Debi Lilly Design Glass Bottle Collection or pitcher, available at Dominick's/Safeway.
Add in sliced limes and fresh thyme.
Watermelon Mint Cooler
1 bottle Watermelon Juice
1 bottle Cranberry Seltzer
1 Clementine, sliced
1 bunch fresh Mint
Mix juice and seltzer into glass bottle or pitcher, add in Clementine's and mint.
Orange Honey Chicken
Ingredients (serves 8):
8 chicken breasts, boneless, skinless
olive oil, pepper to taste
1 c fresh orange juice
1 c honey
1 T ground cumin
1 bag arugula, washed
1 bottle Garlic Expressions Vinaigrette, available in grocery
Pound chicken until thin. Season chicken with pepper and cumin. In hot skillet, sear both sides of chicken in olive oil until brown. Combine orange juice and honey, mix until blended. Pour over chicken, and simmer for 10 minutes. Toss arugula, drizzle with vinaigrette. Season with fresh ground pepper. Serve chicken on top.
Ingredients (Serves 8):
8 sliced whole wheat bread
pepper and butter to taste
8 eggs, fried
1 cup yellow cherry tomatoes
1 cup cherry tomatoes
1 container goat cheese crumbles
1 bunch fresh basil
1 bunch fresh mint
1 bottle Balsamic Cream (available in grocery)
Slice bread into thin slices. Toast in toaster. Place ontop platter. In hot skillet, fry 8 eggs in a hint of butter. Garnish with fresh pepper to taste. Slice tomatoes in half, chop basil and mint, add to tomatoes. Add goat cheese crumbles. Season with black pepper. Place an egg ontop each slice of bread, Place spoonful of tomato goat cheese salsa ontop egg. Drizzle with Balsamic Cream.
Spring Peas with Shallots
Ingredients (Serves 8):
3 bags frozen peas
olive oil, black pepper to taste
2 c peeled shallots, sliced
Sauté shallots in olive oil in a hot skillet, until brown.
Add frozen peas. Let warm, 10 minutes. Season with black pepper.
Transfer onto platter for service.
Roast Sweet Potatoes and Carrots
Ingredients (Serves 8):
4 medium sweet potatoes, cut into 1" chunks
8 carrots, sliced into 1" circles
3 tablespoons olive oil
1/2 fresh orange zest
3 large garlic cloves, chopped
1/4 c fresh thyme, chopped
Salt and Pepper to taste
Preheat oven to 400.
Combine all ingredients, toss to coat.
Arrange in single layer on baking sheet. Roast in oven until tender and brown, 30-40 minutes.