BHG Delish Dish

Stirring Up Ideas In The Kitchen

Dinner Party Recipes

Everyone loves a good BLT. Nothing quite tops the combination of a fresh tomato, crispy bacon, and chilled lettuce between two warm pieces of bread. Thanks to the creative minds of some of our favorite food bloggers, we’ve found some alternative ways to make a BLT.

Lil’ Luna‘s melty, creamy BLT Dip recipe is one to bookmark. The recipe is so yummy yet simple — start with a dip made of sour cream, cream cheese, and melted colby jack and top off with crispy bacon crumbles, diced tomatoes, and lettuce. Use your favorite cracker or chip as a dipper!

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Macaroni salad is always a crowd-pleaser. BLT Macaroni Salad, however, goes beyond basic  macaroni salad and is sure to satisfy even the pickiest eaters. After all, everything is better with bacon, right? Food blogger Amy of She Wears Many Hats nails this BBQ-ready recipe.

The BLT Pizza from Perpetually Hungry was inspired by a meal that blogger Taylor had at California Pizza Kitchen years ago. Use a premade pizza dough and this so-good supper can be made in just 30 minutes.

Imagine: A Creamy BLT Soup to warm you up on a chilly winter day. Cinnamon-Spice and Everything Nice has made that possible — Reeni creates an even more comforting take on the classic sandwich. Toast a few slices of cubed French or Italian bread and sprinkle over the top along with bacon crumbles, lettuce, tomato, and a sour cream/mayonnaise drizzle.

In my opinion, bruschetta is one of the classiest yet most welcoming appetizers out there. As The Life Jolie says, everything tastes better on top of bread, right? Jolie repurposed traditional bruschetta with her BLT Bruschetta, made with savory bacon, sweet tomatoes, onion, and parsley for flavor, perched on top of a toasted baguette slice.

These Mini BLT Cups from The Endless Meal are truly bite-sized. Grape tomatoes (cherry tomatoes work, too) are filled with a chipotle aioli and garnished with arugula and bacon. Talk about bursts of flavor!

If you’re searching for a quick and easy dinner to throw on the grill this summer, you’ll want to give this Bacon-Wrapped Pork and Beans a try!

Bacon-Wrapped Pork and Beans

I’m a big fan of grilling during the summer. It’s just way too hot outside to want to crank up the oven. So when I stumbled upon this recipe using a pork tenderloin… ON THE GRILL… WRAPPED IN BACON… I knew I couldn’t resist!

Bacon-Wrapped Pork and Beans

What makes this dish even better is the fact that it’s ready in less than 30 minutes!

Wrap the pork tenderloin up in bacon, season with salt and pepper… easy-peasy.

Bacon-Wrapped Pork and Beans

The original recipe even has a homemade beans recipe that is super easy and ridiculously good. I love a little sweetness to my beans so I added 2 tablespoons of brown sugar, which was perfect! Fresh cherry or grape tomatoes are added to the beans, which I found to be an amazing touch!

The combination of the beans and bacon-wrapped pork remind me of one of my childhood favorites. You know, those cans of pork and beans?

Guilty pleasure…

Bacon-Wrapped Pork and Beans

This is a grown up version of that classic, but even my kids couldn’t help but gobble it up!

I mean, who could resist a tender, juicy pork medallion wrapped in bacon?! I’m already planning on making this meal for when I have friends over next week!

Bacon-Wrapped Pork and Beans

Go grab this easy and delicious recipe and give it a try! RECIPE HERE

The only modifications I made were to add 2 tablespoons of brown sugar to the bean mixture, then I cooked them as instructed.

Inspired by this BHG Watermelon Salad, I decided to make an appetizer version perfect for an outdoor summer gathering. Just stack cubes of feta and watermelon on a toothpick with a leaf of fresh mint! Simple, refreshing and delicious. Summer in a bite!

Try to cut the feta and watermelon cubes the same size:

You can mix up the order of the 3 items however you like! However, for thin toothpicks I prefer to put the feta on the bottom as I think it keeps the items from falling off the tooth pick. This could also be served as a salad skewer by putting about 3 watermelon cubes, 3 feta cubes and mint leaves on a longer kebab stick.

I served them at a party recently and they were a hit:

The recipe for these watermelon bites was based on the ingredients in this Watermelon Salad. Happy summer entertaining!

By Erin Gleeson for The Forest Feast, a food blog and cookbook inspired by living in a cabin in the woods in California.



Hello everyone! I’m Alice and I blog over at Hip Foodie Mom, a fresh food blog, featuring recipes using local, seasonal and organic ingredients. You’ll find a little bit of everything from vegetarian to meat dishes to Asian food but one thing remains constant: my use of fresh, quality ingredients.

Growing up in a Korean-American household with two parents who were always in the kitchen cooking meant that we spent a lot of family time around the dinner table. Our table was always filled with lots of food because my parents loved feeding us and giving my brother, sister and I a lot of variety when it came to meal time. Some families connect and bond over outdoor activities, sports or little league. My family connected over food, cooking, entertaining and serving food to others. This is why our house was like grand central station and was always filled with friends, food and good company.


We grew up eating everything from mac and cheese to Korean food to Japanese food and my adventurous father was always introducing us to new foods when we were kids. And since we are Korean, we were always grilling up galbi or bulgogi a few times a month.

Nothing says summer more to me than grilling and I always associate July 4th with grilling foods and spending time with family and friends so when I was asked to guest post here and select a recipe, I immediately headed to the grilling section on Better Homes and Gardens and as soon as I saw this recipe, I was drawn to it. We’re always grilling burgers, hot dogs and chicken but I like to mix it up a little and my family and I love pork so these Lemon-Sage Pork Chops on a Stick were calling my name. Not only are these grilled to perfection and deliciously flavorful but I love that they are on a stick! How fun is that?! And they are perfect for any July 4th party or gathering. Serve these with grilled vegetables and a salad and you’ve got yourself a terrific summer meal.

I’m also a huge salsa lover and love topping and dipping my foods so naturally, I had to find a fabulous salsa to pair with these pork chops. When I saw this Hot Pineapple Salsa recipe, I knew this was the one! The only things I did differently was: I used black beans and I left everything raw and uncooked and just mixed everything up. I also added some chopped red cabbage for more color. This salsa was so delicious! I even ate more salsa with tortilla chips after I ate my pork chop. .  I absolutely loved the crushed pineapple with the black beans and red onions. .  I could seriously eat this everyday this summer!

So, here’s to summer grilling and spending time with your family and friends! Wishing everyone a fantastic July 4th holiday! Whether you are grilling, attending a picnic with friends or watching your local fireworks show, let’s take some time on Friday to give thanks for our freedom and wave that red, white and blue!




I’m always on the hunt for finger-friendly appetizer inspiration, so when I came across this recipe for Artichoke Flatbread, I knew this easy, cheesy dish would be making an appearance at my next dinner party.

Artichoke Flatbread

Sure enough, this recipe delivered big on flavor and on ease of preparation, which is critical when it comes to entertaining a room full of guests without breaking a sweat.

Flatbread, much like its culinary cousin pizza, leaves the door wide open for customization. You can keep it as simple or as complex as your palate desires. I used this recipe for Artichoke Flatbread as a starting point, but decided that it wasn’t quite warm enough yet to break out the grill. And thus, oven-toasted flatbreads all around!

Artichoke Flatbread

I swapped peppery arugula for spinach, tossed in a few black olives, added a hearty shower of Parmesan as a garnish, and left the pizza seasonings behind in favor of a good pinch of crushed red pepper flakes.

To cook the flatbreads in the oven, rather than on the grill, simply preheat your oven to 375ºF and then continue with the original recipe by first brushing one side of the flatbreads with olive oil and placing them on a baking sheet.

Artichoke Flatbread

Bake the flatbreads for 5 minutes just until they’re slightly toasted, then remove them from the oven and spread them with the garlic and herb goat cheese, leaving a 1/2-inch border around the edges. You could also use ricotta cheese mixed with chopped fresh herbs.

Artichoke Flatbread

Next comes the fun part and is a great time to get your tiniest of taste testers involved in the making of their next meal. Scatter your choice of toppings over the goat cheese. I used marinated artichoke hearts, chopped tomatoes and sliced olives. Return the flatbreads to the oven and bake for 5 minutes until golden brown and bubbly.

Artichoke Flatbread

Rather than add the greens to the flatbreads prior to baking, I topped the flatbreads with dressed arugula for additional flavor. Simply toss the arugula with olive oil and balsamic vinegar (or whatever salad dressing you have on hand), then pile them high atop the toasty flatbreads.

Artichoke Flatbread

And there you have it! All it takes is 20 minutes or less to go from a raw ingredients to this eye-popping perfection. Best of all, this recipe for Artichoke Flatbread is a great way to make the most of leftover odds and ends in the fridge and pantry. Easy and economical? Count me in!

- Kelly Senyei, Just a Taste

Paula Biggs is the editor and stylist at Frog Prince Paperie where she whips up inspiration and tutorials for DIY celebrations and gives tips on how to make entertaining easy.

New Year’s Eve is soon and with it comes lavish parties, champagne…and food. As if that was something we needed after the last few weeks of Christmas cookies and the overstuffed bellies at Thanksgiving. So how is it possible to enjoy the season’s revelry without having to buy a bigger pair of pants? Find a few luxurious looking appetizers like these Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze spoons that come with a low caloric load to serve as party food. They don’t look like they’re healthy on purpose, so they almost feel like cheating. As a bonus, this healthy appetizer is gluten-free and the perfect accompaniment for a glass of champagne.

This recipe for Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze was originally written out to serve as a full meal. All the fantastic flavors that are in it made it perfect for shrinking down to a bite-size appetizer, but you will need to find a few wonton spoons to serve them up. The only significant change I made to the recipe was to use small scallops instead of the larger variety. You can’t quite fit a large scallop gracefully in your mouth in a single try, so the smaller bay scallop is a much better choice. I also found it wasn’t entirely necessary to sprinkle the scallops with sugar.

To assemble the scallops as an appetizer, lay a small bed of sautéed spinach in the wonton spoon, then a seared scallop, and drizzle with the pomegranate glaze. Add a few pomegranate seeds on top for garnish, and they’re ready to serve. The contrasting textures and sweet and tart flavors with a little bit of spice made for one amazing mouthful.

Not only is this appetizer healthy, it’s super quick to make. It took me 20 minutes to plate up about two dozen spoons. Speedy fancy appetizers are a boon for any hostess busy with party preparations!

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