Recipes for Summer Entertaining

For the summer grilling and entertaining season, how about some sweet and spicy recipes/pairings for your next cookout?

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Roasted Chili Pepper Guacamole with Spicy Tortilla Chips

Recipe and Image credit: Gaby Dalkin of What’s Gaby Cooking

Serves: 4-6


For the Spiced Tortilla Chips

1 cup vegetable oil

5-6 small corn tortillas

½ teaspoon cayenne pepper

½ teaspoon garlic powder

1 teaspoon kosher salt

For the Spicy and Smoky Guacamole

4 ripe Hass avocados

1/2 red onion, finely chopped

3 tablespoons freshly chopped chives

1 lemon, juiced

1 lime, juiced

1 poblano pepper

1 jalapeno pepper

1 fresno chili pepper

Kosher salt and freshly cracked black pepper to taste


Cut the tortillas into 6 triangles each.

Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.

Meanwhile, combine the salt, cayenne pepper and garlic powder in a small bowl and set aside.

Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature. Repeat with the remaining tortilla chips.

Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.

Place the jalapeño, poblano and Fresno chili pepper over an open flame and char on all sides until blackened. Remove from the flame, and place in a glass bowl and cover with plastic wrap and let steam for 10 minutes. Remove the plastic wrap, and peel the skin off the peppers. Finely chop each pepper and set aside.

Add the lemon juice, lime juice to the avocado and mash with a fork until half smooth and creamy. Add the red onion, chives, chopped jalapeño, chopped poblano, salt and pepper and stir to combine. Taste and adjust salt and pepper as needed.

Serve immediately with tortilla chips.

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.

Shrimp Kebabs with Flatbreads and Spicy Yogurt Sauce

Serves: 4


1 1/2 pounds large shrimp

4 tablespoons extra-virgin olive oil, divided

1 teaspoon dried crumbled oregano

1 garlic clove, finely grated or minced

Salt and pepper

1 cup plain Greek yogurt

1 tablespoon harissa

1 tablespoon lemon juice

4 flatbreads

4 cups arugula


Soak 4 wooden skewers in cold water for 30 minutes.

Preheat a grill or broiler and oil the grates of the grill. Toss the shrimp in a large bowl with 2 tablespoons of the olive oil, oregano, garlic and season with salt and pepper. Skewer the shrimp, dividing evenly on the skewers and set aside.

In a medium bowl, combine the yogurt, 2 tablespoons of the olive oil, harissa, lemon juice and salt and pepper to taste.

Grill the shrimp 2 minutes per side. Grill the flatbreads 1-2 minutes per side.

To serve, place a flatbread on each plate. Top with the arugula and a shrimp skewer. Serve with the yogurt sauce.

Add harissa to taste (optional).

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.

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