{Note: I wrote this post while on vacation – and promptly forgot to share it! Today, I’m making a big batch of these Grilled Pizza Crusts for an upcoming party, which jarred my memory. Enjoy!}
Greetings from my happy place! Husband and I are in the middle of our annual western vacation in Idaho. And by vacation, I mean long days which usually end with us filthy, sweaty, sore and exhausted. We love it.
It’s a salad you can eat with your hands. My mom calls these “little boats.” I call them a perfect party food. Bursting with fresh flavor, Endive with Blue Cheese, Orange & Walnuts makes a perfect addition to a cocktail or dinner party. Besides offering a lighter option to the usual cheese and crackers, it’s a great way to serve the salad to guests while you’re still working on dinner.
Fresh orange, honey-toasted walnuts and blue cheese sit on a Belgian endive leaf, drizzled with a balsamic-orange reduction and sprinkled with fresh chives and salt and pepper. Continue Reading →
Photo courtesy of Michael Boeckmann / www.pixelfarm.com
Eating great food with great friends always makes for a terrific evening, but when you add a totally new experience to the mix, it becomes an adventure! That was certainly the case when our friend Cynthia invited some friends to join her at the recent Pop-Up Dinner in White.
Never heard of it? I hadn’t either, but it’s a wonderful concept! The dinner organizers secure a secret location and provide tables, chairs and a band. That’s it. Attendees bring in everything else needed to enjoy a gourmet dinner under the stars.
The caveat? It’s an all-white event… our clothes, the table linens, plates and flowers were all to be white. Continue Reading →
When my friend Kasey served this Summer Squash & Red Quinoa Salad, it was a “get out the cell phone and take a picture” moment. Besides that, it was delicious!
I don’t know about you, but by this time in the summer, I’ve had enough potato- or 7-layer salad to last me awhile. I want something different! Mix it up a little! And how about something that’s healthy, fairly simple to throw together, and gorgeous? Is that too much to ask?
The Minnesota State Fair recently announced 45 new foods for 2013. Of the over 400 total food options, 70 of those are attached to a stick. You won’t find “Caprese Salad on a Stick” at the Fair – but it’s a delicious appetizer you can make at home.
But first, more on fair-fare…
There are fair-goers who’ll swear you haven’t lived until you’ve eaten a pork chop, Scotch Egg or fried Snickers on a stick. Even Minnesota’s own “Tater-Tot Hot Dish” can be enjoyed kebab-style. Continue Reading →
If you ever want to make a cook’s day, request a favorite dish of his or hers. Speaking from experience, we’re so thrilled that we’ve had a “hit” we’ll gladly oblige!
For years, I hosted Husband’s annual office Christmas party at our house. The guinea pigs (God bless ’em!), who attended year after year, apparently had their patience rewarded with a few memorable offerings. That, and there was plenty of beer and wine…
As a result of those “experiments,” the one thing I’ve had more requests for really isn’t a “dish” – it’s a sandwich. And a mini-sandwich at that.
These Mini-Reuben Sandwiches are pretty much the perfect party food. You can make them well in advance, they’re easy to eat, and they’re “guy friendly.” And I don’t just make them for parties. For all the reasons above, if you stop by during football season, it’s a safe bet I’ll have some of these on hand.
This week, though, I learned that a friend’s wife (one of our frequent party guests) had undergone an emergency surgery, and I offered prayers and anything else that might help. His response? “Prayers are great! As for food, I could never refuse Mini-Reubens.”
Coming right up!
My favorite farmers’ market is finally in full swing, and there’s nothing better than spending a weekend morning, coffee in hand, strolling from booth to booth.
Sometimes I go with a plan, other times I go looking for inspiration. I always come home with what looks good that day – and it’s fun to see how the offerings change as the season progresses. No matter what I pick up, there’s a good chance it’s going on the grill!
Grilling vegetables brings out their natural sweetness. Other than a bit of olive oil and salt and pepper, they don’t need anything else. One of the great things about a platter of grilled veggies is that it’s an easy make-ahead buffet item or side dish that is wonderful served at room temperature. If I’m asked to bring a dish to a picnic or summer dinner with friends, this is it — I’m not taking up their oven space, and it’s ready when they are! And isn’t it gorgeous?!
The grilling can be done a few hours before, leaving the grill free for burgers, and you free to enjoy your guests.
Added bonus: a big batch of grilled veggies can be used in a number of other simple summer dishes.
One of my favorite kinds of gatherings to throw is a cocktail party. I like being able to serve a bunch of different apped’oeuvres, and not be tied to the timing and formality of a sit-down dinner. (Yes, I know “apped’oeuvre” is not a real word. But I want it to be…)
Since I usually mix up tried-and-true recipes with some “experiments,” I want to let guests know what they’re eating. So I make place-cards to identify what is on each tray. You might have noticed one of these in a recent post.
Hola amigos!
While I’d love to commit to a big ol’ Mexican feast with homemade tortillas and an authentic mole sauce, this year’s Cinco de Mayo celebration falls in the middle of an absolutely crazy schedule. {I’m not even Mexican anyway, so I don’t feel obligated…} This weekend, I’m going for another one of my it’s-so-simple-I-could-make-it-in-my-sleep recipes.
Start the evening with some sliced jicama sticks, chips and guacamole or a make-ahead dip… Serve the enchiladas with rice, and maybe a side of black beans, roasted corn and tomatoes*, and you’ve got yourself a meal. Pour your favorite tasty adult beverage, turn on your favorite background music {that’d be Gypsy Kings for us}, and you’ve got yourself a fiesta!
My niece Katie had an assignment for food class last week where she had to prepare a meat dish and submit pics of the process. She’s not a huge fan of the kitchen (yet!) so I suggested this recipe. I’m proud to say she did a beautiful job. (A takeaway here is that you could put your teenager in charge of this and it’ll turn out!)
This Fig and Chile Glazed Pork Tenderloin is one of my favorite versatile go-tos. Whether serving a large crowd at a casual buffet, making a special dinner, or just needing an easy weeknight meal, this tasty tenderloin is a great choice. Tonight I’m serving it with Brussels sprouts and roasted butternut squash.
And don’t just file this recipe under “main dishes.” You can slice the pork super thin and serve it on crostini topped with a little soft cheese and some fig spread – or perhaps a chunk of pear – as an appetizer. Leftovers are great as an addition to a fried rice or other stir fry.
I'm glad you stopped by ... pull up a stool, grab your favorite beverage, and let's make something delicious!
