Entertaining guests doesn't have to be a hassle or break the bank. These easy dinner party recipes are not only delicious but will impress your guests and likely show up on Instagram.
1. Spicy Lemon Chicken Kabobs (pictured above from Taste Of Home)
Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/4 cup lemon juice
2 medium lemons, halved
3 tablespoons white wine
4 tablespoons olive oil
1 teaspoon minced fresh rosemary
1-1/2 teaspoons crushed red pepper flakes
minced chives
How To Make It:
1. In a large corning ware or baking dish whisk together the lemon juice, 3 tablespoons olive oil, rosemary, wine, and pepper flakes. Add the cubed chicken making sure to coat all sides. Refrigerate for 3 hours.
2. Drain the chicken and discard the excess marinade. Thread the chicken onto 6 soaked wooden or metal skewers. Place on the grill over medium heat and cover. Turn the chicken skewers after 10 minutes and cook until no longer pink.
3. Place the halved lemons directly on the grill, cut side down. Grill the lemons for about 8 minutes until browned. Drizzle the remaining olive oil and juice from the lemons over the chicken. Garnish with the chives.
2. Bacon And Brussels Sprout Hash
I've been making this dish for most special occasions by request for over 5 years. It's so flavorful with the bacon, potatoes, and chicken broth that even kids ask for seconds. I added this dish to my list because I have never gotten a complaint and people always ask me to make it for their dinner parties. I found this recipe back in the day courtesy of chef Tyler Florence when he had his cooking show on the Food Network.
Ingredients:
Olive oil
4 slices thick-cut bacon, cooked and chopped into bits
4 sprigs fresh thyme
2 pints fresh Brussels sprouts cut in half
1 lb. fingerling potatoes cut in half
1/2 lb. peeled pearl onions
Salt and pepper to taste
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley roughly chopped
How To Make It:
1. In a large saute pan over medium heat, add 1 tablespoon of olive oil. Cut the bacon into long strips and cook with the thyme. Once the bacon is cooked, render the fat and set the bacon aside. Add to the fat in the saute pan the Brussels sprouts, pearl onions, and potatoes. Season with salt and pepper and cook until slightly browned. Add the 1/2 cup of chicken stock and let steam for 5 minutes until liquid has evaporated. Make sure the potatoes and Brussels sprouts are tender. Add a little balsamic vinegar and toss to coat. Fold in the bacon and fresh parsley.
3. Grilled Tequila Garlic Lime Flank Steak
I made this Guy Fieri recipe last year for a BBQ and it was a major hit. The steak is so juicy and the garnishes elevate the dish.
Ingredients:
1 1/2-2 lbs. flank steak
1/2 cup clear tequila
1 cup chopped garlic (or 3 bulbs)
3/4 cup freshly squeezed lime juice
1/4 cup soy sauce
1 bunch roughly chopped flat-leaf parsley (don't leave out the stems)
1 teaspoon cumin powder
1 serrano pepper, seeded and diced
1 jalapeno pepper, seeded and diced
1 tablespoon freshly cracked black pepper
12 corn tortillas, wrapped in foil
Garnishes:
1/2 cup chopped fresh cilantro
1 bunch radishes, sliced
2 ripe avocados, sliced
1/3 cup grated queso fresco cheese
3 vine-ripened tomatoes, sliced in wedges
Hot sauce of your choice for serving
How To Make It:
1. In a plastic gallon Ziploc bag, combine the lime juice, tequila, cilantro, garlic, soy sauce, cumin, black pepper, and peppers. Add the flank steak and marinate in the refrigerator for 2 hours. Take out and let marinate at room temperature 45 minutes prior to grilling.
2. Heat the grill to medium heat. Remove the flank steak and pour the remaining marinade into a pot and bring to a boil. Strain and reserve.
3. Place the tortillas in the foil on the grill flipping a few times while the steak is finishing.
4. Cook the steak on the grill for 4 minutes, turn 180 degrees, and cook for 3 more minutes. Flip over and cook for 5 minutes depending on how well (or unwell) you like it cooked. Place on a cutting board and let rest lightly covered with foil for 5 minutes.
5. Slice the steak against the grain and serve immediately with the garnishes, hot sauce, and tortillas. You can pour the reserved marinade over the steak before serving, or place in small individual dishes for your guests.
Recipe from Guy Fieri/Food Network
4. Apple Galette Crisp
All dinner parties should have at least one dessert. This version of apple crisp is delicious, unique, and will have your guests begging for more.
Ingredients:
1/2 cup vanilla bean, split lengthwise
1/4 cup salted butter
Basic tart dough (click here for recipe)
1 large egg
1 tablespoon granulated sugar
1 lb. baking apples sliced 1/8 thick.
All-purpose flour for dusting
3 tablespoons dark brown sugar
2 tablespoons pure maple syrup
2 cups heavy cream
How To Make It:
1. Preheat oven to 375 degrees. In a small saucepan, add butter, scrape in the vanilla seeds, and throw in the pod. Cook over medium heat stirring frequently until the butter starts foaming. Watch it carefully so it doesn't burn and remove from heat once it's brown (about 5-8 minutes). Discard the pod.
2. Roll the tart dough on lightly floured parchment paper creating a rectangle shape about 1/8 inch thick. Arrange and overlap the apples on top leaving a 1 1/2 inch border. Brush the apples with the brown butter and sprinkle with brown sugar. Lift the edges of the dough over the apples but keep the rectangular shape.
3. In a small bowl, whish the egg with 1 teaspoon of water. Brush the egg wash over the crust and sprinkle with granulated sugar. Bake the galette apple crisp (rotating once) until the apples are soft. The crust should be golden brown after 40-50 minutes. Let cool before slicing.
4. In a medium bowl, beat the heavy cream, fold in the maple syrup and serve alongside the galette.
Recipe courtesy of BonAppetit
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