celebrate whipped feta crostiniWe’re celebrating twenty years of celebrating at Lowcountry Weekly – not that we need an excuse.

            Those of you who know me know that I’ll make up a reason to celebrate something, even when there’s no real occasion. In this case, I think a party to commemorate a milestone for Lowcountry Weekly is in perfect order – even if we’re having to do it virtually. 


            The recipes this week are from a little celebratory soiree that we had several years ago. It was an intimate gathering of LCW staff, writers and spouses with a few champagne toasts and lots of laughs. In addition to celebrating 20 years of deadlines (and the occasional late column), we’re actually celebrating our friendships. Somehow, over the years, we’ve all become integral players in each other’s lives. We tend to spend holidays and birthdays together. If we attend a local event or festival, it’s usually with each other. Isn’t it fun when friends become family? As always, the recipes this week are delicious, easy and fun – excellent party food! 

            Thank you for reading Celebrate Everyday, and for supporting Lowcountry Weekly. Here’s to 20 more years! 

Whipped Feta Crostini with Balsamic Reduction

For the balsamic reduction:

1 cup aged balsamic vinegar

For the crostini:

1skinny French baguette, cut into thin slices

1/3 cup extra virgin olive oil

For the whipped feta:

1 cup feta cheese, crumbled

1 (8-ounce) package cream cheese, softened

1/3 cup heavy whipping cream

1 clove garlic, minced

1 teaspoon dried basil

1 tablespoon dried chives


Grape tomatoes, thinly sliced

Red onion, diced

Italian parsley, chopped

Prepare the balsamic reduction:Pour balsamic vinegar into a small saucepan and place over high heat. Bring to a boil. Reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Prepare the crostini:Brush both sides of bread slices with olive oil and place on a baking sheet. Preheat broiler; broil bread slices until lightly browned on both sides, turning them once. Set aside to cool. Make the whipped feta: Place feta, cream cheese, whipping cream, garlic, basil and chives in a medium bowl. With an electric mixer, whip until smooth and well combined. To assemble: Spread each slice of bread with the cheese mixture. Garnish with tomatoes, onion and parsley. Drizzle with balsamic reduction before serving. 

Chicken Satay with Spicy Thai Peanut Saucecelebrate chicken satay

For the sauce:

1 (13.5-ounce) can coconut milk

1 tablespoon red curry paste, or to taste

¾ cup peanut butter

¼ cup brown sugar

2 tablespoons fish sauce

Juice of 1 lime

For the chicken:

8 chicken tenders, cut into bite-sized pieces

½ coconut milk

1 tablespoon curry powder

1 teaspoon coriander

1 teaspoon sugar

1 teaspoon salt

Wooden skewers

Prepare the sauce:Pour coconut milk into a medium saucepan. Add curry paste, peanut butter, brown sugar, fish sauce and lime juice. Cook over medium heat until well combined and thickened. Remove from heat and let sauce cool. Refrigerate leftover sauce. Marinate the chicken: Combine coconut milk, curry, coriander, sugar and salt in a bowl. Add chicken pieces. Cover and refrigerate to marinate for 2 hours. Soak wooden skewers in water for at least 30 minutes before cooking. Thread chicken on skewers and cook on grill or grill pan until chicken is cooked through. Cooking time will depend on how large the pieces are. Serve warm or at room temperature with peanut sauce for dipping. Serves 8.

Marinated Shrimp and Artichokescelebrate marinated shrimp

1 pound large shrimp, peeled and deveined

¼ cup white balsamic vinegar

3 tablespoons olive oil

1 (.75-ounce) package dry Italian dressing mix

2 tablespoons finely chopped Italian parsley

2 tablespoons finely chopped green onion

1 (14-ounce) can artichoke hearts, drained and halved

1 (6-ounce) can large black olives, drained

1 cup grape tomatoes, halved

1 (4-ounce) package feta cheese crumbles

Cook shrimp and set aside to cool. In a medium bowl, combine vinegar, olive oil and Italian dressing mix. Add shrimp, parsley, green onion, artichoke hearts, olives and grape tomato halves. Toss gently to combine. Refrigerate for 4 to 8 hours. Stir in feta cheese crumbles just before serving. Serves 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email atdbc@cateringbydebbicovington.com.