“Party Ready” Recipes

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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While enjoying all of the tasty bites and sips at last week’s Party Ready Boot Camp, I missed a few of the great tips and tricks from Kelly and Tom. Thankfully, the nice folks at Electrolux provided me with a quick recap and some how-to instructions from the event.

I’m psyched to share this information with you guys, and I will definitely bookmark this post for my next get-together. I loved all of the recipes and they were soo easy to make!

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Antipasti: Cheese and Charcuterie Preparation

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  • Keep a variety of cheeses, cured meats and spreads on hand (or in your Perfect Tempâ„¢ Drawer!) to present as an easy antipasti.
  • Tom used Scharfe Maxx, Gabietou and Monte Enebro cheeses along with Saucisson, Glenchall and Fennel sausage. The possibilities are endless!
  • Even master chefs use prepared goods every once in a while!  Don’t be afraid to use quality jarred olives, spreads and artichokes on your antipasti plate.  Try jams, honey and relishes as well.
  • Nuts and dried fruit add color and crunch.
  • Let your friends have fun trying all the different combinations of tastes and textures.
  • Pair this dish with Vouvray, Domaine Huet Petillant, 2005, Loire Valley, France

Pasta: “One Pot Pasta” – Pasta with Broccoli, Garlic and Parmesan

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  • This “one pot wonder” is a breeze and requires only a few ingredients: store-bought dry pasta, broccoli rabe (or any vegetable in the refrigerator), garlic, black pepper parm!
  • Throw the pasta into boiling salted water.  Add uncooked broccoli rabe, strain, add back to the pot with garlic and olive oil, and then finish with a bit (or a lot) of cheese and black papper.
  • And there’s only one pot to wash when all is said and done!
  • Pair with Grüner Veltliner, Högl, Ried Schön, Federspiel, 2008, Wachau, Austria

Entrée: Roasted Chicken with Roasted Pepper Relish and a Green Salad

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  • To create this dish in under twenty minutes, either roast a chicken ahead of time, or have a prepared chicken in your fridge.  You can re-roast the prepared chicken quickly with olive oil and lemon or serve it room temperature with a cold relish and a fresh salad. 
  • To make the roasted red pepper relish, julienne an onion and caramelize in a sauté pan, add jarred piquillo peppers, julienned (or any kind of jarred red pepper) to the pan. Soak golden raisings in warm water to plump, then add to onion/pepper mixture, add sugar until caramelized, then sherry or red wine vinegar.  Reduce down to relish consistency and serve warm or cold.
  • Serve dish with a side salad (arugula, romaine, spinach)””whatever is in season, dressed simply
  • Pair with Pinot Noir, Au Bon Climat, La Bauge Au-dessus, 2007, Santa Maria Valley, California

Dessert: Biscotti with Whipped Mascarpone, Orange peels and Pistachios

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  • Biscotti are a great store-bought option that pair well with mascarpone whipped with sugar and vanilla.
  • Soak orange peels in simple syrup.
  • Top with pistachios or another crunchy pantry item, like slivered almonds or hazelnuts.
  • Pair with Vin Santo, Castellare, S. Noccolo, 2005, Tuscany, Italy

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43 Comments

  1. These are some great tips! I love the idea of cooking a green in the same pot as the pasta! It definitely does make for an easy cleanup! 🙂

  2. Great post! I love the antipasti idea. My favorite appetizers to serve at a party are:

    Blue cheese-stuffed dates or dates wrapped in bacon
    Small toasts with blue cheese, pear, and honey
    Shrimp wrapped in bacon, baked, then dipped in a sweet mustard sauce

  3. This post is so helpful! I can definitely see myself getting a lot of use out of your suggestions because I get loads of last-minute visitors! I’m bookmarking this post right now! 😀

  4. This is great! Totally love one pot dinner here, especially this time of year..everything is so fresh! I always make a caprese salad in the summer months when entertaining. Or the avocado salad! This post is making me hungry!

  5. That pasta looks amazing!
    On an unrelated note, I’ve been searching your archives for a quote that you had posed a while ago. It was a rather long quote (the font that is was printed on was unique – it was a combo of large and small letters) that you had in your office – can you point me in the direction to find it? I’m in the midst of some big life changes right now, and I rememebered when I first read it, it filled me with a sense of calm!
    Thank you so much!

  6. I’m sure all of the dishes were amazing however I had a hard time getting past the cheese and charcuterie plate. I’m somewhat infatuated with cheese. I vaguely remember something about biscotti…I could be wrong. All joking aside, these are phenomenal ideas! Thanks for sharing.

  7. Yum I had biscotti for dessert tonight. It was served with yummy Trader Joe’s jams like cherry and apricot and was so delicious.

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