recipes to entertain!

31 Mar

i love to entertain.

what do i love about it?  i love caring for people.  you know, putting thought into what i’m going to make, planning each recipe out, thinking about the timing – all of it.  so i’m going to share some of my entertaining secrets in the hopes that it helps you with your summer visitors and that you in turn, share with me.  oh, and invite us over.

here are some tried and true company recipes you can have at your fingertips.

let’s start with breakfast, shall we?

 

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for a big group, make this enchilada breakfast casserole.  thank you to “what megan’s making” blog for this recipe.  i’ve made this several times and with rave reviews.  make it the night before and just pop in oven.  it’s pretty filling so serve with just some fruit and coffee.

Breakfast Enchiladas

MG_5007

ingredients:

1 lb bulk breakfast sausage
1 medium red pepper, chopped
1 small onion, chopped
½ cups chopped green onions
2-½ cups shredded cheddar cheese, divided
10 whole flour tortillas
2 cups half-and-half
6 whole eggs
1 Tablespoon flour
salsa and sour cream, to serve

directions:

In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are squeezed into the pan.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.

Serve with salsa and sour cream.

 

for other breakfast ideas, go here or here or here!

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i’m not going to post any lunch ideas because really, that is what pizza delivery is for – or tomato soup and grilled cheese.  but let’s move on to appetizers.

here is our friend kelly’s killer guacamole recipe:

Lakehouse1

kelly’s killer guacamole

  • avocados (about 1 per person)
  • bunch of cilantro
  • red onion
  • jalapeño (or go hotter, if you dare)
  • sour cream
  • sriracha sauce (don’t tell anyone about this – this is the secret punch)
  • lime juice

first the chopping – chop up a handful of red onion nice and fine.  

next, cut up the jalapeño

then, pull the stems off the leaves of cilantro

cut avocado in half (either way) and scoop with a big spoon it out of the shell.  pop a knife in the hard core and twist the core out of the other half.  scoop that half out and put in bowl.  squeeze with lime to keep from browning.  mash together like crazy insane person.

add the cilantro and onion and mix up.

now give a squirt of sriracha sauce.  if you are not familiar with this – taste it first.  it will burn the crap out of your mouth, but mixed in with the avocado, it goes quite nice.

very last step, stir in a dollop of sour cream.  this makes it creamy.

oh, one more step – season.  get out the salt and pepper and put a little in and taste and repeat until you love it.

tip – if you screw something up – kelly says just add another avocado!

serve with BLUE chips (the best)

so now you’ve had a great breakfast, shown your friends a little bit of the town.  you’ve come back, popped open a cold beverage and mixed up some guacamole.  what’s next?  sure, you could go out – but why?

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any decent entertainer will tell you that the trick to dinner is planning.  the last place you want to be is in the kitchen slaving over dinner while your guests pick their noses in your family room.  the exception to this is if you can get everyone involved.  guests typically don’t want to have the feeling that you’re killing yourself over dinner while they are sipping mai-tais and dipping chips into creamy guacamole.

so be prepared to just pop a few things in the oven or on the grill and BAM you’re done.

my cousin, britt, did this just last week when i visited her in beautiful san marcos, california.   she whipped up the most delicious dinner with chicken, onion and pepper kabobs on the grill, roasted potatoes, tzatziki sauce and other goodies.  i didn’t even know she was cooking.  smooth move, couz.  she rocks.  by the way, a grill (and a husband) is the secret technique.

so, stuck on what to cook?  here is one recipe i like to do and then i created a pinterest board for some more.

slow cooker barbeque pork sandwiches with crunchy slaw

serves 6

i’ve actually made this and can vouch that it is very awesome!  plus, perfect for company.  throw it in the crock pot, pre-make the slaw (or KFC!) get some chips and you’re good to go.  we made tacos instead of sandwiches.  this ensures that you are not racing around like a mad-woman before dinner.
 pork-sandwiches_300

ingredients

2 pounds boneless pork shoulder or butt, trimmed of excess fat
1/4 cup packed brown sugar
1 teaspoon chili powder
1 garlic clove, chopped
kosher salt and black pepper
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon granulated sugar
4 cups coleslaw mix (2/3 of a 14-ounce package)
1 cup barbecue sauce
6 soft sandwich rolls, split
bread-and-butter pickles and potato chips, for serving

directions

  1. Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
  2. Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, the remaining 2 tablespoons of vinegar, and ¼ teaspoon each salt and pepper. Add the coleslaw mix and toss to combine; cover and refrigerate until ready to serve.
  4. Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.
Caroline Wright August 2010

what are your secret go-to recipes?  can i feature them here?

3 Responses to “recipes to entertain!”

  1. Ema Jones April 1, 2015 at 4:11 am #

    These are really “recipes to entertain”.
    “Killer guacamole” is something I’ll try for sure 🙂

    • Amy Fulford April 1, 2015 at 12:01 pm #

      Thanks Ema!

      • Ema Jones April 1, 2015 at 11:08 pm #

        Hey Amy you are most WC!
        BTW Wish you Good Friday and Happy Easter!
        So what all are you preparing on Easter?

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