Hello again, all!
I know I promised to be better about posting consistently, but my big project at work is just about to come to fruition so I’ve been too dead to write when I get home:( And although today was just as busy, my valentine is spending the next five weeks working in Texas (but back on the weekends, thank goodness!) so I have no one to talk to but my cat when I’m at home during the week so today I decided to sit down and blog as my outlet for my urge to communicate:)
As I’m sure you gathered from the title, this post is all about food to make when you’re entertaining! I recently played hostess TWICE in one week; once for one of my book clubs and then for a small-ish Superbowl party (is 15 people small-ish?). So there’s more than a few recipes in this post; the first three are munchies while the last three are the main dishes and accompaniments. (I’m sure you can figure out which main dish was for book club and which was for Superbowl.) And so you don’t think I’m a bad hostess, this was not my all-inclusive menu for both gatherings… I just picked out the recipes I thought were best. (But if you need me to tell you how to make queso or Key Lime Pie following the recipe on the lime juice bottle, I’m your girl.) And of course, my friends are classy and gracious guests so much food was present at both gatherings!
Pretzel Kisses
Ingredients
Pretzels
Hershey’s kisses
M&Ms (any kind you like)
Directions
1. Preheat oven to 200 degrees F. Line a baking sheet with tin foil and lay out as many pretzels as you have Hershey’s kisses (as the kisses are usually the limiting ingredient).
2. Unwrap the kisses and place one in the center of each pretzel.
3. Bake for 5-6 minutes (until kisses are shiny, but haven’t yet lost their shape.
4. After removing from oven, wait about 30 seconds, then press an M&M into the center of each kiss.
5. Place baking sheet in refrigerator until kisses reharden.
6. Store in the refrigerator or at room temperature.
*Note: You can also use hugs instead of kisses, but bake them for about 4-5 minutes instead.
Spiced Roasted Nuts
Ingredients
3 Tablespoons unsalted butter
1 Tablespoon curry powder
2 teaspoons salt
½ teaspoon cinnamon
½ teaspoon cumin
1 teaspoon cayenne pepper
1 Tablespoon brown sugar
12 ounces pecans
Directions
1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with aluminum foil.
2. In a microwave-safe bowl, combine all ingredients except the pecans. Microwave just until the butter is melted (about 30 seconds to 1 minute). Stir to combine.
3. Add the pecans to the butter-spice mixture and using a spatula, toss until coated.
4. Spread the nuts on the baking sheet in a single layer. Bake for 15 minutes.
*Original recipe can be found in the Williams-Sonoma Food Make Fast series cookbook, Small Plates.
Baked Brie
Ingredients
1 8 ounce round of Brie
1 package of crescent roll dough
2-4 Tablespoons raspberry jelly (or whatever flavor your prefer)
1 egg, beaten
Directions
1. Preheat oven (also works well in toaster oven!) to 350 degrees F. Line a baking sheet with foil and spray with Pam.
2. Form 4 of the individual sections of crescent roll dough into a square by pressing the seams together (doesn’t have to be perfect) and lay on the baking sheet.
3. Cut the brie in half cross-wise to get two circles. Lay the bottom circle on the crescent roll square. Spoon out and spread 2-4 tablespoons of jelly onto the bottom circle of Brie and cover with the top circle of Brie.
4. Form the remaining 4 individual sections of crescent roll into a square and lay on top of the Brie.
5. Fold over/seal the corners of the squares until the Brie is completely encased.
6. Brush with the beaten egg.
7. Bake for 20-25 minutes.
8. Let cool for 10 minutes before serving.
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| My book club appetizer spread... note the three recipes above! |
Shrimp and Grits Casserole
Ingredients
3 cups water
2 ½ cups milk
2 cups fat-free half-and-half, divided (1 cup for the grits and 1 cup for the shrimp)
2 cups quick-cooking grits
1 (6-ounce) package shredded Parmesan cheese
1 egg, lightly beaten
1 teaspoon salt
¼ teaspoon pepper
1 (6-ounce) package Canadian bacon
2 Tablespoons vegetable or olive oil
1 red bell pepper, chopped
1 cup sliced green onion
¼ cup all-purpose flour
1 cup chicken broth
1 cup evaporated milk
2 pounds large shrimp, peeled and deveined
¾ teaspoon Creole seasoning
Directions
1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with Pam.
2. In a large saucepan, bring water, milk, and 1 cup half-and-half to a boil over medium-high heat. Add grits, reduce heat, and simmer for 5-7 minutes, or until thickened. Stir in cheese egg, salt, and pepper. Spoon into prepared baking dish. (You can do the recipe up to this point the night before if you like… I did!)
3. Bake for 30 minutes, or until set.
4. Meanwhile, in a large skillet, cook Canadian bacon until crispy, turning as necessary. Cut into very small pieces.
5. In the same skillet, heat the oil over medium-high heat. Add bell pepper and onion; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Add broth, evaporated milk, and the other 1 cup of half-and-half, stirring until combined; cook for 5 minutes, or until thickened. Add shrimp; cook for 3 to 4 minutes, or until shrimp are pink and firm. Add Creole seasoning, stirring to combine. Spoon mixture over grits.
*Recipe adapted from here. Note that I made many revisions to the original in an attempt to cut fat and just generally make it healthier while still preserving flavor. I’ve made this dish with and without the revisions and can tell you that my healthier version has just as much flavor. Also, I can tell you that if you screw up and accidentally put in quadruple the amount of flour, it still turns out okay;) Serves 12.
Baked Buffalo Wings
Ingredients
8 pounds chicken wings
8 Tablespoons cayenne pepper
8 teaspoons crushed red pepper flakes
8 Tablespoons salt
3 cups buffalo/barbeque sauce (or 1 ½ cups each)
butter
Directions
1. Add the first 4 ingredients to a large stockpot (or divide evenly between 2 stockpots, that’s what I had to do). Cover with hot water.
2. Bring to a boil and then continue boil for 15 minutes.
3. Transfer wings to an foil covered baking sheet coated with cooking spray. Bake wings on "Broil" (high) for 15 minutes on each side. (For crispier wings, you can cook longer on each side, but I found this timing to be perfect).
4. Combine the buffalo/barbeque sauce with some butter (probably ½ to 1 Tablespoon per cup of sauce) in a microwave safe container and cook in microwave for 1 minute or until butter is melted. (You can cook the sauce longer for a thicker sauce).
5. When wings are done, shake 'em up with the sauce and enjoy with blue cheese dip (below), carrots, and celery!
*Original, scaled-down recipe can be located here. Serves 12-16.
Blue Cheese Dip
Ingredients
1 1/2 cups (2 6-ounce containers) plain nonfat Greek yogurt
4 Tablespoons mayonnaise
2 cloves garlic, chopped
2 Tablespoons skim milk
Juice of 1 lemon
5-ounce container crumbled blue cheese
Salt and pepper
Directions
1. Combine the first 5 ingredients; mix well.
2. Add the blue cheese; mix well.
3. Add salt and pepper to taste.
*Recipe adapted from here. Serves 12-16.
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