This week felt centered around one really fun night at home — we had friends over for a casual Friday fiesta, and it ended up being one of those nights that reminded me how much I love hosting.
The rest of the week was a mix of simple routines, a few things I’ve been loving lately, and time spent outside in the sunshine — sharing a little bit of all of it here.
Sharing all the details of my Friday Fiesta which was a last minute success!
Friday Fiesta at Home
This wasn’t anything overly planned — which honestly made it even better.
I ran to the store around noon, started prepping around 3, and by 5:30 everything was ready (and I was stress sweating but thats ok). It was one of those hosting nights where everything is happening at once in the kitchen, but somehow it all comes together.
We kept it super casual — everyone built their plates at the island inside (duh we used palm plates), then we brought everything out back and ate together outside. I had a pitcher of margaritas and an ice bucket that just lived outside with us for the night so everyone could refill as they wanted.
We ended up in the pool, stayed out for hours, and it was just one of those nights that reminds me why I love hosting at home so much.
Margarita Pitcher
I made a big batch of margaritas so I didn’t have to play bartender all night — just poured everything into a pitcher and let people serve themselves.
(This is the exact version I shared — fresh, simple, and perfect for a group.)
Recipe: Makes about 12 Drinks
- 1 1/2 cups fresh lime juice (about 10–12 limes)
- 1 1/2 cups Orange Juice
- 2 cup tequila blanco (I used Espolon)
- 1/4 cup orange liqueur (Cointreau)
- ⅓ cup agave syrup (adjust to taste)
- 1 cup cold water (or sparkling water if serving immediately)
- Ice
- Tajin for the rims + additional lime wedges for garnish
- Optional: 1 Jalapeno
Instructions:
- Add everything to a pitcher
- Stir well + taste (this is key—adjust sweetness here)
- Chill 1–2 hours (if you use jalapeno the longer it marinates the spicer it will get)
Mexican Street Corn Salad
This was the star of the show! I can't believe I've never made this before, it was SO easy and everyone loved it. I even used frozen corn which made it that much faster to throw together.
Recipe:
- 4 cups corn (I used frozen)
- ⅓ cup Chosen Avocado mayo
- ¼ cup Greek yogurt
- Juice of 1–2 limes
- ½ cup cotija (or feta if needed)
- ¼ cup chopped cilantro
- Chili powder or Tajín
- Salt
Instructions:
- Char the corn in a pan (this is the flavor maker)
- Mix everything together
- Finish with extra cotija + chili powder on top
Tomatoe Cilantro Salad
This was a simple mixed green salad topped with chopped tomatoes, cilantro, and cotija cheese. I use this spciy avacado sauce for the dressing I found at publix and has surprisingly clean ingredients.
Kebab Marinade
We did quick marinated kebabs — super simple, nothing complicated.
This is one of my favorite ways to cook for a group because it’s easy to prep ahead and doesn’t require a ton of attention once people are there. The trick is to set your oven to low (like 200 or lower - I grilled 30 minutes before everyone showed up and just had everything staying warm in my oven this is a golden catering hack you should know).
Recipe (enough for ~2–3 lbs total protein):
- 1 packed cup fresh cilantro
- 3 cloves garlic
- ½ cup olive oil
- ¼ cup fresh lime juice
- 1 tbsp honey or agave
- 1 tsp cumin
- 1 tsp chili powder (or Tajín 👀)
- 1 tsp salt
- ½ tsp black pepper
- Optional: 1–2 tbsp orange juice (adds that subtle restaurant flavor)
Instructions:
- Blend everything until smooth
- Taste (should be bright, slightly salty, citrusy—not dull)
- Divide marinade between meats (don’t cross-use once raw meat touches it)
Tip: Marinate the chicken for 4-8 hours or over night, only marinate steak for 1-2 hours so it doesn't become tough once grilled.
Cilantro Lime Rice
A staple that seems fancy but isn't. It was filling and blended well with everything on the table.
Recipe:
- 1 c rice
- 2 c chicken stock
- 1/2 c cilantro chopped
- Juice from 2 Limes
- Salt to taste
Instructions:
1. cook rice according to instructions, fluff, and squeeze in lime, salt, and cilantro, toss and enjoy!
What I’m Loving
Quince Kitchen (Partnership)
I’ve been using the pans we were gifted from Quince nonstop lately — we actually used them earlier in the week for a white wine chicken orzo that I shared in a reel.
They’re:
- nonstick ceramic
- super easy to clean
- toxic-free
- Stove to Oven Safe
If you’ve been looking for new cookware first time Quince shoppers use my code for 10% Off the Entire Site. Code: INFG-26GRAZINGHAUS10
White Wine Chicken & Orzo Recipe
Ingredients:
- 2 Lbs Chicken Thighs
- 1 c Orzo
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 4 Garlic Cloves
- 1 c white wine
- 1 1/4 c chicken broth
- 8 oz artichoke hearts chopped
- 1/2 c castelvetrano olives
- Zest and juice of 1 lemon
- Feta for serving
Directions:
1. Preheat oven to 400 degrees
2. Salt and Pepper chicken, heat olive oil in pant, and brown chicken on both sides, remove from pan when finished
3. Add butter, garlic, and orzo and cook until fragrant. Add in the wine and deglaze the pan. Add in chicken stock, lemon zest, and lemon juice, olives, and artichokes, stire to combine. Bring to a boil.
4. Nestle the chicken back into the pan and transfer the pan to the oven. Bake for 15 minutes until chicken is cooked through.
5. Divide and plate, top with crumbled feta.
What I'm Wearing
I’ve still been living in linen — it’s just the easiest way to feel put together here.
At Home
This week really reminded me again how much I enjoy being home.
We’ve worked so hard on this house, and I’m trying to be more intentional about actually enjoying it — not always feeling like we need to go out or do something. The best nights recently have been with our people, sharing food, favorite cocktails, and everyone just hanging out.
Shop the Week
This week felt like a good reminder that it doesn’t have to be complicated to be really good.
A quick trip to the store, a few simple recipes, and just letting the night unfold naturally ended up being one of my favorite nights in a while.
