“Party Ready” Recipes

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Hi, 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!


Antipasti: Cheese and Charcuterie Preparation


  • 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


  • 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


  • 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


  • 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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