A good friend of mine just summed this up in one sentence. Impromptu gatherings are really about being together – the people. The rest is just the icing on the cake! That said, we still want our guests to feel loved – even on the fly. So stocking your pantry and refrigerator for just-in-case, is an easy step that will take the anxiety out of being spontaneous. Personally, I love this type of entertaining, because no one expects everything to be just-so. With crazy schedules, and a still unpredictable world right now, it’s important to grab these moments when they come. So set yourself up for success in advance, and then call your friends!
I always have white tapers and votives on hand, along with linen napkins in a neutral color (you don’t have to have a lot, 6-8 work for most smaller gatherings), and a go-to playlist. If you stack white dishes for serving, light candles, and set an inviting table, the rest is easy. Also consider the mood of the gathering? Is it a college football game, an overdue catch-up, or a girls night? This will dictate the menu.
FOOTBALL GAME
On Hand:
- meatloaf mix (freeze)
- parmigiano reggiano
- dried spaghetti
- herb and cheese seasoning
- best quality olive oil
- beverage of choice
What You Need:
- fresh parsley
- baguette
Chicken Tostadadillas with Honey Lime Crema
Ingredients
- 2 tbs extra virgin olive oil
- 1 lb ground chicken beef or turkey
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 tbs tomato paste
- 2-3 tsp chili powder
- 2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- crema, avocado, cabbage, and cilantro. for serving (see notes)
Tostada Shells
- 12 corn tortillas
- extra virgin olive oil, for drizzling
- 2 tsp dried parsley
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/2 tsp dried dill
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 425° F.
- In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat, onion, and poblano pepper. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the tomato paste, chili powder, paprika, cumin, garlic powder, and salt. Add 1 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Keep warm over low heat.
- Meanwhile, make the tostadas. Line the corn tortillas up on 2 baking sheets and rub lightly with olive oil. Transfer to the oven and bake 7 minutes, until crisp. In a small bowl, combine the parsley, paprika, chili powder, onion powder, garlic powder, chives, dill, and 1 teaspoon salt. While warm, sprinkle the "cool ranch" seasoning blend over each tostada.
- To make the tostadillas. Evenly divide the Mexican cheese blend between half the tostadas, then place the remaining tostada shells directly on the cheese. Bake 5 minutes, until the cheese is melted.
- To assemble, plate each tostadilla and top evenly with mashed avocado and chicken. Top as desired with cabbage, jalapeños, and cilantro. Dollop over the crema. Break 'em up and enjoy!
Notes
Honey Lime Crema: In a bowl, combine 1/2 cup plain Greek yogurt or sour cream, 1-2 teaspoons honey, the zest of 1 lime, and a pinch of sea salt.
Lime Mashed Avocado: In a bowl, lightly smash 2 avocados. Add the zest and juice of 1 lime and a pinch of sea salt.
CATCHING UP
On Hand:
- meatloaf mix (freeze)
- parmigiano reggiano
- dried spaghetti
- herb and cheese seasoning
- best quality olive oil
- beverage of choice
What You Need:
- fresh parsley
- baguette
Spaghetti and Meatballs
Ingredients
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 lb ground beef
- 1 cup fresh gluten-free bread crumbs (6 slices, crusts removed)
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 extra-large egg, beaten
- vegetable oil
- olive oil
For the sauce
- 1 jar Rao's marinara
For serving
- 1 1/2 lbs gluten-free spaghetti, cooked according to package directions
- freshly grated Parmesan
Instructions
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, pour the Rao's into the pan and stir.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
GIRLS NIGHT
On Hand:
- puff pastry – Dufour (Whole Foods)
- olive oil
- cheeses
- crackers
- wine
What You Need:
- fresh tomatoes
- fresh thyme
Simple Tomato Tart
Ingredients
- 1 sheet store-bought puff pastry, preferably made with 100% real butter, such as Dufour Puff Pastry
- all-purpose flour, for dusting
- 3 medium tomatoes, vine-ripened; height-of-season, homegrown tomatoes, if possible
- 1 tsp granulated sugar, optional
- flaky sea salt, preferably Maldon brand
- cherry tomatoes
- thyme
- extra-virgin olive oil, high-quality
- freshly ground black pepper
- finishing with olive oil
Instructions
- Preheat the oven to 375 degrees F. Line a shallow rimmed baking sheet with parchment paper.Unfold the puff pastry onto a lightly floured surface into a 1/4-inch thick rectangle the shape of the baking sheet.Slice the tomatoes and sprinkle them with the optional sugar and a pinch of salt. Slice the cherry tomatoes in half. Gently roll the puff pastry over a rolling pin and unfold onto the lined baking sheet. Trim any excess with a paring knife. Using the tip of the knife, lightly score a border about 1/2 inch from the edge of the pastry. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking. Chill slightly, if you have a few extra minutes.
- Arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with freshly ground black pepper.
- Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, about 40 minutes. Remove from the oven. Drizzle with best-quality olive oil and sprinkle liberally with finishing sea salt. Cut into portions and serve to your guests.
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