Here we go, it’s November! I can’t wait to help you entertain with ease this holiday season. Simple appetizers, crowd-pleasing cocktails and make ahead crudités boards are my specialty. Sometimes I fear that entertaining at home is a dying art. There’s so much pressure to make things “perfect” that people are afraid to open their doors and extend an invitation. But there’s nothing like a party at home. It’s personal and intimate and makes your guests feel special and valued. Let’s all make a pact to host a gathering between now and New Year’s! I’ll help with the recipes, you invite the friends.
If you’re in the Houston area, please join me at Magpies Gifts this Wednesday, 6:30-8pm, in the store. I’ll teach you a variety of easy appetizers and big batch cocktails. I’ll show you how to arrange a gorgeous cheese and charcuterie board and what you can prep ahead to keep yourself relaxed during your next gathering! You’ll go home with a recipe packet, a party favor, a full belly and a party favor! There are a few spots left so call soon to get your ticket.
Don’t forget to sign up for my cooking class newsletter to get monthly announcements about upcoming classes and events. Here’s what’s on our table this week:
I don’t want to get my kitchen dirty tonight. Although, that’s not exactly the cooking inspiration I try to instill! Tomorrow I’m filming Thanksgiving recipes in collaboration with Memorial Hermann Hospital so the kitchen needs to be ready to roll. So, in the interest of keeping things clean there’s a good chance we will take our kids out for Sunday night dinner. Although, my husband did just suggest burgers on the grill and a salad, which would keep the mess outside. I linked my favorite Ina Garten bleu cheese burgers (sub any cheese you prefer) and a simple arugula salad (I’ll use pomegranate seeds instead of watermelon).
Vegetable soup has been my go-to meatless Monday dinner of late. I have pre-cooked lentils from Trader Joe’s that I’d like to use up, and a bunch of kale from Farmhouse Delivery. I’ll make a variation of this lentil soup using what I have on hand. Salt as you go, and taste the soup before you serve it. I sometimes use chicken stock in my vegetable soups because I’m not vegetarian, just trying to get more vegetables in my family’s diet. I don’t love store bought vegetable broths, so just use water (or chicken broth) instead. Serve with a warm baguette.
I’m teaching a holiday entertaining class at Magpie’s Gifts tonight, with some favorite holiday appetizers and a big batch cocktail. Join me!! Come hungry and go home with 7-8 recipes for your next holiday gathering! Since I’ll be at home prepping most of the day, I’ll probably make a casserole that my family can pop in the oven. Easy tortellini casserole is a 10-minute favorite that I talked about on HoustonLife.
Today I’m co-chairing the Small Steps Luncheon and can’t wait to hear Wes Moore speak. Tonight I’m working on a new recipe for grilled steak fajitas that I’m not ready to post just yet! If you’re craving Mexican now, I’d highly recommend my salsa verde chicken to use in soft tacos, chicken quesadillas or taco salad. Sauté some peppers and onions and serve with kale guacamole on the side.