See What Mr. Party Pooper Has to Offer!

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Check out all of the different types of portable toilet rentals Mr. Party Pooper has to offer! Remember to give us a call when planning your next event - no matter what type! From weddings, to sporting events and backyard parties, we can cater to your every need and provide exactly what you're looking for!

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Are You Looking For Portable Restrooms for Your Next Event? Look No Further!

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Are you planning a Holiday party? If so, Mr. Party Pooper is here to help! Mr. Party Poopers portable toilets are available in a rainbow of colors and sizes!

Whatever your event is, there a perfect portable toilet that’s waiting for you at Mr. Party Pooper! You have the option to choose from standard, deluxe, VIP and trailer portable comfort stations! Look no further than Mr. Party Pooper for your party portable toilet needs! We have the cleanest toilets and the BEST service in the industry!

For more information on Mr. Party Pooper, CLICK HERE or call us at 631-447-5216!  

Restaurant Week on Long Island

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This week is restaurant on week on Long Island! Restaurant week is a great way to try some of the islands best restaurants for an affordable price!  

There are tons of restaurants that participate in this special week in Nassau and Suffolk Counties as well as the East End! So, get out there this week and show your support to some of the best restaurants on Long Island!

Restaurant week is running from November 4th to November 11th! 

Follow this LINK for the complete list of restaurants participating! If you do choose to participate, let us know about your experience on our Facebook page, LINKED HERE! 

Monday Night Football Recipes!

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With football season back in action, there is no better time than to throw a Monday Night Football party with your friends and family! This is a great way to extend the summer and cheer on your favorite football team!

Here are a couple of recipes that are sure to be a hit at your party! Remember, if you want to keep the party outside, let Mr. Party Pooper help! Call us today for more information!

Perfect Guacamole

Directions: Pile 1/4 cup chopped onion, 1 to 3 chopped serrano chiles, 3/4 cup torn cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of a large knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium dicedtomato and season with salt. Top with more tomato, cilantro and onion.

Chorizo and Shrimp Quesadillas

Ingredients:

2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 cup sour cream, 3 rounded tablespoonfuls

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 pound chorizo sausage, sliced thin on an angle

1 tablespoon extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 pound, 2 cups, shredded pepper Jack cheese

Directions

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Lucky 7 Layer Dip

Ingredients

1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Will you try any of these recipes at your Monday Night Football party? Let us know on our Facebook page, linked HERE! 

Great Recipes for the Grill!

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Although the summer is winding down, there is still some time to fit in a couple of more summer barbeques! I know we’ve already provided you with some delicious drink recipes, so how about some ideas for the grill!

Here are a couple of BBQ recipes to pair with your delicious drinks! These recipes are courtesy of family.go.com!

Inside-Out Cheeseburgers

Recipe Ingredients 

1/4 cup shredded Cheddar cheese 

1/4 cup shredded Gruyere cheese 

1 pound 90%-lean ground beef 

1 tablespoon Worcestershire sauce

 1 1/2 teaspoons paprika 

1/4 teaspoon freshly ground pepper

Recipe Directions

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tuscan Style Grilled Chicken Kabobs

Ingredients
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 16 cubes
16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed 
1 medium green bell pepper, cut into 16 pieces
16 cherry tomatoes
Cooking spray
1/2 cup uncooked instant brown rice
1 cup fat-free, low-sodium chicken broth
1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch squares

Directions

1. In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes.
2. Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high.
3. Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray.
4. In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork.
5. Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.

What do you think about these recipes? Will you use them at your next BBQ? Let us know on our Facebook page, linked HERE! Also, if you want to keep the party outdoors, Mr, Party Pooper can help! Contact us for more information! 

Summer BBQ Recipes That Are Sure to be a HIT!

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Can you believe it’s August already? This summer seems to be flying by! Have you your big summer BBQ yet? If not, there is still time left to plan a great BBQ with friends and family to celebrate the end of another great summer!

Here are a couple of great recipes that are sure to be a hit at your next BBQ, courtesy of foodnetwork.com!

The Ultimate Barbecued Ribs

Ingredients

2 slabs baby back ribs (about 3 pounds)

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

2 bacon slices

4 sprigs fresh thyme

1/2 onion

3 smashed garlic cloves

2 cups ketchup

1 cup peach preserves

2 tablespoons Dijon mustard or 1 tablespoon dry mustard

2 tablespoons brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 teaspoon ground cumin

1 teaspoon ground paprika

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add thethyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Creamy Cole Slaw

Ingredients

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

 Remember; if you want to keep the BBQ outside this summer be sure to call Mr. Party Pooper to supply your party with outdoor bathroom facilities! Call us TODAY! Let us know what you think of these recipes on our Facebook page, linked HERE!