Blog | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

Feb 3

How to Get the Dishes Done After a Dinner Party

written by Sandy posted under hospitality & inspiration, household tips & kitchen remodel

The meal had been served and my sisters and I jumped up to bus the salad dishes, to remove them from the table and out of the way.

It was a special dinner party for my dad as we tightly packed in 17 people around several tables pushed together to make one.

I rinsed the dishes quickly and put them in the sink, and then sat back down to enjoy the rest of the meal with my guests.

After dinner, we removed the dinner plates and served up birthday cake. But before I sat down, I quickly rinsed those plates and loaded everything into the dishwasher.

Then I hit START.

I know that everyone has their own routine for doing the dishes while entertaining.

A. Let the guests bus the dishes.
B. Only you or your spouse bus the dishes.
C. Load them in the dishwasher as you use them.
D. Only load the dishes after the meal is completely over.
E. Never do any dishes until the last guest has left.
F. Make sure every single dish is washed before you go to bed.
G. Anyone can help with the dishes after the meal.
H. Anyone can help with the dishes at any time during the meal.
I. Only load what fits in the dishwasher, put the food away, and do the rest in the morning.

I’m sure I’m forgetting a few scenarios, but here’s what I do:

I bus/load as I go. It just makes it easier. And when the last guest has left, I’ll empty the dishwasher if the cycle is complete, and start one last load, OR, finish it up in the morning. This isn’t so much out of laziness; we’re usually just so tired. We like our guests to stay as late as they want, and by the time everyone has said their good-byes, it’s usually far past our usual bedtime. It’s not a dreaded feeling, but a happy feeling of, “awww, what a great time!”

There will always be more dishes to do, but we don’t always have our friends and family close at hand.

I feel it’s more important to enjoy our guests.

After this particular party, I did 2 final loads the next morning.

I had dishes on the counter that were hand-washed, and the glasses and plates that came out of the dishwasher.

After putting everything away, my counters looked nice and fresh, like this. (That’s my “purdy” lemon tree in the far right corner.)

Do you like getting the dishes done right away, or do you leave them for later? Choosing betweein A – I (above), what is your normal routine when hosting a dinner party?

19 Comments

Feb 2

Healthy Game Day with Pepperidge Farms and Stuffed Endive with Walnuts and Honey Appetizer

written by Sandy posted under appetizer, food & recipes, parties & gatherings, sponsored post

There really is a way to bring some wholeness and goodness to one of the most popular snacking occasions of the year – The Big Game- known in our household as Super Bowl Sunday, and that’s by creating a menu with less fat and great tasting recipes and tips!

Last week I shared my veggie platter with Swiss Cheese Onion Dip recipe, served with Pepperidge Farms Baked Naturals® Cracker Chips collection, that includes Simply Multi-Grain and Simply Cheddar varieties.

I believe guests really appreciate a healthy alternative to classic game-day recipes (the typical potato skins, delivered pizza, chicken wings, indulgent dips, etc.).

So today I’m sharing another recipe which would be perfect for a Game Day menu: Stuffed Endive with Walnuts and Honey Appetizers, served with a bowl of Pepperidge Farms Baked Naturals® Cracker Chips. (Recipe below, inspired by my friend, Kristin, I used pecans instead of walnuts.)

Why serve Baked Naturals® Cracker Chips?

Because they are a unique snack that delivers wholesome goodness with a great tasting crunch, yet 50 percent less fat than the leading potato chip, the newest Cracker Chips flavors—Simply Potato and Cheddar & Sour Cream Potato—are an ideal alternative to potato chips (a hard-to-avoid snack… Until now!).

An alternative to potato chips? I’m so jazzed about this new, healthier product!

So what would my menu look like, if hosting a Super Bowl party?

First of all, I find that if everyone contributes, it’s really helpful. Being the hostess, of course I’ll fill in the gaps and make sure we have enough food, but delegation really helps take the pressure off of a reluctant entertainer. And also, we should focus a little on health and portion control (not always easy to do on rare, occasional celebrations).

Game Day Menu Ideas:
Smoked Turkey Mango Chili
Cheddar Jalapeño Cornbread Muffins (She Wears Many Hats)
Spinach and Edamame Salad (Bev Cooks)
Pasta Salad Skewers (Cooking During Stolen Moments)
Healthy vegetable tray
Swiss Cheese Onion Dip
Classic Hummus
Many bags of Baked Natural Cracker Chips
Mediterranean Stuffed Mushrooms (Aggie’s Kitchen)
Endive Filled with Blue Cheese, Walnuts, and Honey (recipe below)
Desserts brought by other guests, although I will be making these yummy Lemon Meringue Bites!

Whether entertaining a starting line-up of close friends, or simply keeping your own “home team” satisfied throughout the game, we want to see how you plan to entertain as football season comes to a close!

Will you be delegating part of the menu for Super Bowl? And how will you add a “healthy spin” to your menu?

Recipe: Stuffed Endive with Walnuts and Honey {ReluctantEntertainer.com}

Summary: I added chili powder for an extra “kick” to these delicious bites.

Ingredients

8-oz. package cream cheese
8 oz. Blue Cheese
1/2 c. sugar
1 tsp. chili powder
2 c. walnuts, chopped (I used pecans)
1/4 c. butter
1 1/4 lb. or so (about 10 small endives or 4 large)
Honey (for drizzling)

Instructions

Let cheeses soften to room temperature. Mix together with a fork until smooth: cream cheese and bleu cheese.
Mix together the sugar and chili powder; set aside.
To prepare the pecans, in a skillet, on medium heat, slowly brown the butter and sugar/chili powder mixture until sugar’s melted. Add the nuts and stir constantly until golden.
Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.
Prepare the endive by cutting the ends off and separating the leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter as you go.
Garnish the leaves with the caramelized pecans. Drizzle each piece with honey.
You may need to warm the honey slightly if it’s too thick.
Add fruit or crackers to the middle of the platter. Serve.

Preparation time: 10 minute(s)

Number of servings (yield): 12

(I am being compensated by Pepperidge Farm® for my time and materials used in the Pepperidge Farm® Baked Naturals® Cracker Chips post.)

8 Comments

Feb 1

Super Bowl Half-Time Classic French Onion and Apple Soup

written by Sandy posted under food & recipes, parties & gatherings, Soup

I love experimenting with recipes, adding something “different” to an already-established recipe. Like adding a couple of crisp Granny Smith apples to French Onion Soup. Yum! Back in December I was blessed to get a 13-Cup Food Processor from KitchenAid and I love it!

Slicing onions with this appliance was such a slick process!

Also, we add apples to gratin, potatoes, salads … so why not add to soup?

When I made this recipe for my family, I was thinking ahead to Super Bowl Sunday. This is a recipe where you could make the soup the night before, then heat it up, dish into individual servings, add the croutons, cheese, and bake.

I like the idea of timing it just right – pulling the individual servings from the oven to serve during half time.

French Onion Soup is such a classic recipe. Sort of like the Super Bowl, which has been around for almost 50 years.

I’d say their both classic!

Put napkins on a platter.

Place a dish on each napkin.

And a spoon for each serving.

Enjoy!

I’ll be sharing more healthy Super Bowl ideas tomorrow. Stay tuned!

Have you thought about serving “soup” on Super Bowl day?

Recipe: French Onion and Apple Soup {ReluctantEntertainer.com}

Summary: Use a food processor for quick slicing of onions and cheese. Allow enough time for the onions to caramelize to get the sweet flavor.

Ingredients

4 Tbsp. unsalted butter
16 cups sliced onions (about 4-5 pounds)
1 tsp. pepper
2 Honeycrisp apples, peeled, chopped into small pieces
3 rosemary sprigs, removed from sprig and finely chopped
3 bay leaves
1/2 cup white wine or dry sherry
1/2 cup apple cider
7 cups beef broth
10 slices sourdough bread, cut into 1″ cubes
2 cups Swiss cheese, grated

Instructions

Melt the butter in a Dutch oven over medium heat; add the onions and heat for 5 minutes.
Continue cooking for 50 minutes, or until onions are caramelized.
Add pepper, apples, thyme (finely chopped), and bay leaves and cook for a few minutes to soften the apples.
Add the wine, broth, cider, and bring to a boil. Reduce the heat and cook on low for 45 minutes. Discard the bay leaves.
Preheat the broiler; arrange the bread cubes on a jelly roll pan and broil for 2 minutes, or until toasted (both sides).
Preheat the oven to 500. Ladle the soup into small ovenproof soup bowls (10-12).
Divide the croutons evenly on top of each bowl. Sprinkle cheese on top of each dish.
Place the bowls on a jelly roll pan. Bake at 500 for 8 minutes, or until cheese is melted.
Serve hot.

Preparation time: 10 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 12

5 Comments

Jan 31

How to Create Special Family Memories by Cooking Favorite Foods

written by Sandy posted under family life & faith & friends, hospitality & inspiration

One of my family’s traditions during the winter months is for my sisters and me to prepare a birthday dinner for our Dad.

This year he turned 75, which made the dinner party very special.

My family looks forward to this evening, year after year, not just because it’s “Grandpa’s birthday,” but because they know we’ll be eating one of our favorite German dishes, Fleischkuechle.

-We set the date.
-Plan the exact same menu every year.
-We delegate the dishes.
-This year it was “adults only.”
-Set the table for 17!

And then we enjoy our time together.

This recipe (meat mixture of beef and sausage wrapped in dough; boiled; served with bread crumbs and pickled beets) originated on my Mom’s side of the family, and has been a tradition in our family for almost 50 years (my age, probably longer!) I really need to research how far back this recipe goes. I’ve never posted the recipe because, to be honest with you, what makes it unique and “tasty” is cooking it together with my sisters.

I wouldn’t want it any other way. (That’s us about 5 years with our daughters.)

Or want to eat it any other way.

It’s a favorite meal that comes around once a year.

Cooking favorite foods together is an important aspect of creating family memories, wouldn’t you agree?

We transform the house with good smells, lots of steamy windows (we boil the Fleischkuechle in 2 large pots), and we sing along to Pandora (3 girls, 3-part-harmony).

Each family has their own traditions for celebrating what’s unique to them. Our family loves Flashkeglia, which is practically gone as soon as we set the bowls on the table. We actually joke around and “count” how many we’ve eaten. In a sense we make it a game, and we always hold a few back for breakfast the next morning.

What “food” family tradition does your family celebrate?

This was the special gift we bought our Dad this year. My Dad and Mom (and Ginny) are 3 gifts in life who have taught me a lot about hospitality. I have one hanging on the wall in my dining room. And you can, too, by checking out RED LETTER WORDS website.

10 Comments

Jan 30

Lemon Lovers and Mini Lemon Meringue Bites

written by Sandy posted under dessert, food & recipes

I love all things lemon. The freshness of the scent, the beautiful bright color, the resemblance to the warmth of the sun, and for the palate: lemon-flavored desserts!

I really love lemon meringue pie – that tart/sweet filling, the perfect complement of lightly sweet meringue – yet I seldom make it.

So I was thrilled to make these little lemon tasty treats, and I thought they’d be perfect for Game Day coming up this Sunday (otherwise known as Super Bowl Sunday).

There are only a few ingredients, very easy to make, and a great way to get your kids in the kitchen.

Give them the task of pressing the cookie dough into the mini muffin pans and then scooping the meringue on top!

My favorite lemon curd is from Trader Joe’s, but did you know it’s actually very easy to make?

With this recipe today you’ll notice that each creamy bite is packed with serious lemon flavor.

Oh, and don’t forget to broil on “LOW.” I actually broiled my first batch on “HI” and they got a little toasty!

Enjoy!

What sweet treats will you be making for Super Bowl Sunday?

Recipe: Mini Lemon Meringue Bites {ReluctantEntertainer.com}

Summary: Lemon flavored mini meringue pies served with either lemon curd or pie filling.

Ingredients

12 oz. refrigerated sugar-cookie dough, chilled
4 egg whites, at room temperature
1/2 tsp. cream of tarter
Pinch of salt
3/4 cup sugar
1/2 cup lemon curd (or pudding), chilled

Instructions

Preheat the oven to 350. Coat a mini muffin pan with cooking spray.
Place 2 tsp. of chilled cookie dough in each cup, and either press the sides up or use a mini tart tool, forming a cup.
Bake for about 8-10 minutes until the edges are golden. Allow to cool; do not remove from the muffin tins.
To make the meringue, beat the egg whites in a clean, dry bowl until frothy, and then add the cream of tarter and salt. Beat on high, gradually adding the sugar. Beat until glossy about 4 minutes.
Fill each cooled cup with 1-2 tsp. lemon curd (or pudding). Using a small scooper, add a scoop of meringue to each filled lemon cup.
Broil on LOW for about 1 minute.
Remove from the broiler and let rest for 10 minutes. Gently loosen the edges and transfer to a serving platter.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

14 Comments

Jan 28

How to Tie Paperwhites with Fishing Line & KitchenAid® Winner!

written by Sandy posted under decor & creativity, giveaways & gadgets

Paperwhites … mine are growing nice and tall in the punch bowl I planted them in a few weeks back.

I love the crisp white of the flower.

It’s a good reminder that spring is on its way, as I walk by our piano and see these beauties standing nice and tall.

But … what’s the secret to getting them to stand so tall and pretty, without falling over?

F I S H I N G L I N E !!!

Clear fishing line.

Tie a piece around the middle.

You can barely see the knot.

And no one will even know!

If you planted bulbs this winter, have you thought about using fishing line, how are the bulbs growing, and would you share a picture of them over on my Reluctant Entertainer Facebook page?

I’m so happy to announce the winner to Nester’s Winter Giveaway Day who won the KitchenAid® 13-cup Food Processor:

Congratulations to …

Debbie Smith

5 Comments

Jan 26

The Great American FreshOver Project with Ziploc® and Rachael Ray

written by Sandy posted under sponsored post

What an exciting honor, to be a part of The Great American FreshOver Project with Ziploc® Brand, launching this month.

As a home entertainer, I’m always on the lookout for ways to keep things fresh in the kitchen. I’ve written for the SCJ.com Family Economics blog in the past, and I’m excited about this new project which will show American families everywhere that eating fresh can also be convenient.

That’s how my family eats fresh. For us to be able to teach others, fresh really needs to start in our kitchens, in our homes, and with our kids.

Ziploc® is committed to helping families find easy ways to eat fresh, but here’s the FANTASTIC NEWS:

Ziploc® has now partnered with Food Network personality Rachael Ray, who’s helping launch this national campaign and who will be sharing her recipes and secrets for preparing fresh foods.

I can’t wait to learn more of Rachael’s tips!

I appreciate how Rachael doesn’t claim to be a chef, but proclaims that she is a “cook.” I feel the same way, although my kids at times think I am a chef. HA! Our college-aged son Elliot loves my cooking and recently I made a huge pot of rice, quinoa, beans, and ground turkey (with yummy spices) and sent a couple of Ziploc® Brand bags plus 2 pans of enchiladas to college with him.

Lucky boy.

Elliot’s learned the value of eating healthy, but he had to be taught. It doesn’t come naturally to kids, that is for sure.

Fresh food, divided up, some frozen, some used right away, some sent to college.

To learn more, there will also be other campaign items on the Ziploc® Facebook page.

Finally, as a part of the FreshOver mission, Ziploc® will be donating to Rachael Ray’s non-profit organization – Yum-O!, which is dedicated to helping children across the country develop positive attitudes towards eating fresh. I love this!

Families can support the cause by “pledging” to start their family’s FreshOver project by “liking” the Ziploc® Brand Facebook page, downloading Rachael’s exclusive FreshOver Recipe Guide on Facebook.com/Ziploc.

With every download, up to a maximum of 50,000 downloads, between 1/1/12 and 12/31/13, Ziploc® Brand will make a $1 donation to Rachael Ray’s Yum-O! organization on the fans behalf, for up to a maximum $50,000 donation. To further support Yum-O!, Rachael Ray and Ziploc® will donate an additional $200,000 during the same time period, no matter how many guides are downloaded.

Lastly, there are going to be some cool giveaway opportunities: A year-long supply of Ziploc® Brand Products!

Can you even imagine?

Do you ever cook healthy meals for your family, doubling the recipe and saving half for future use?

*I have partnered with Ziploc^® and am being compensated for my posts. However, my opinions on the product are my own.

14 Comments

Jan 25

Childhood Memory of Peas and Fresh English Pea Soup

written by Sandy posted under food & recipes

A few weeks ago, I spotted a bag of shelled English peas at our local Costco.

The memory of peas for me goes back to 4th grade, as we were gathered around our family table with a well-balanced meal cooked by my mother (she always included a vegetable, although many times they were a little over-cooked).

Our meal started off every night with a family prayer.

The next thing that happened was a little embarrassing to me at the time.

In my 10-year-old state of mind, and looking back, being rather cocky, I had the bowl of peas in one hand and was teasing everyone as the bowl was circling the table, above the other foods, Anyone want peas? Anyone want peas?

And then you guessed it.

The bowl of peas was dropped and peas went everywhere … everywhere … and my Dad was not happy. I was scared to death as I saw thousands of little peas rolling around on the dining room floor.

I was not sent to my room without dinner, but I’m sure I had to do the dishes that night.

I never forget this story when I think of peas.

But back to the glorious bag of shelled peas that I lucked out on finding in Costco, and then made into this delicious soup that my family devoured. (I’ve gone back several times to Costco and they do not have the peas now, bummer!)

What’s your memory of “peas” as a child?

Recipe: Fresh English Pea Soup {ReluctantEntertainer.com}

Summary: Creamy pea soup that brings back childhood memories.

Ingredients

6 cups fresh English Peas (shelled)
1 large shallot, finely diced (about 3-4 Tablespoons)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
¼ tsp white pepper
Salt to taste
4 cups chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese
Cilantro, chopped
Sour cream (optional)

Instructions

In a Dutch Oven, heat the olive oil and butter until melted; add the shallots and cook until tender, 2-3 minutes. Season with salt and white pepper.
Add 6 cups of the peas.
Add chicken stock.
Cover the pot; cook for about 10-12 minutes, over medium heat until the peas are tender, but not mushy.
Puree the pea mixture in batches in a blender. (Be careful, as it is hot.)
Add the heavy cream and Parmesan cheese.
Taste and season as necessary.
Chop cilantro, or your favorite herb, and sprinkle on top. You can also put a dab of sour cream in each bowl.
Serve.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

14 Comments

Jan 24

KitchenAid® 13-Cup Food Processor GIVEAWAY via Nesting Place

written by Sandy posted under giveaways & gadgets, sponsored post

Have I told you how much I love my “contour silver” 13-Cup Food Processor by KitchenAid®?

And if you are the lucky winner, you will, too!

And how excited I am when “giveaway day” rolls around over at Nesting Place? If you haven’t visited Nester’s place for one of her giveaways, head on over now and take a peek at ALL that you can win, including this KitchenAid® 13-Cup Food Processor!

I’ve really been enjoying my 13-cup Food Processor since Christmas, because it’s designed for precise slicing.

Here I am slicing 5 pounds of onions for my French Onion and Apple Soup (recipe to come on RE and it’s really yummy! and a good one to make for you and your sweetie for Valentine’s Day).

By sliding the switch, you choose the width you need for slicing, thick or thin!

There are also different blades you can use for either soft or hard foods. Brilliant!

Some other features are:
-The 3-in-1 Ultra Wide Mouth Feed Tube adjusts to three different widths for processing foods horizontally or vertically.
-Two Work Bowls – The BPA-free 13-cup (3.1 L) work bowl, 4-cup (0.9 L) mini bowl and lid allow the processing of large or small batches quickly.
-All the parts are easy to clean and dishwasher safe.
-Comfort design side handle for easy viewing.
-Optimized speeds for better results.
-Heavy duty base.

Today you may be the winner and YOU’LL GET TO CHOOSE YOUR OWN COLOR!

WHAT TO WIN:
KitchenAid® 13-Cup Food Processor; externally adjustable slicing disc, reversible shredding disc, multipurpose blade and mini blade; dough blade; BPA-free 13-cup work bowl and 4-cup mini bowl; 3-in-1 ultra wide mouth feed tube; storage case – $249.99 value.

HOW TO ENTER:
1. Leave a comment telling us what recipe you will make first if you won this 13-cup Food Processor and what color you’d choose?

-Silver
-Red
-Black
-White

Optional Entries: (You must leave a separate comment for EACH additional entry to count)
2. Follow Sandy Coughlin on TWITTER (@SandyCoughlinRE)
3. RT the following:

Win a 13-cup @KitchenAidUSA food processor @SandyCoughlinRE today, via @TheNester http://su.pr/2aQJjN #giveaway

4. Follow KitchenAid on TWITTER (@KitchenAidUSA)
5. Follow Sandy Coughlin on PINTEREST and PIN one of these photos from this post.
6. Like Reluctant Entertainer page on FACEBOOK.
7. Like KitchenAid page on FACEBOOK. Leave a comment on their wall telling them that Reluctant Entertainer sent you.
8. Become a NEW follower of RE blog (sign up for daily updates delivered to your email box; sidebar of RE, enter your email address)

(This giveaway is sponsored by KitchenAid® but they did not pay me to write this post today. And remember that you can enter as many giveaways as you’d like over at Nesting Place. Giveaway ends Thursday, Januray 26, at midnight. Contest is open to US residents..)

Jan 23

How to Make Game Day Healthy with Swiss Cheese Onion Dip

written by Sandy posted under appetizer, food & recipes, sponsored post

One of the things I love about hosting casual get-togethers with friends is just that: They’re casual and easy.

Super Bowl is just around the corner, so I’m thinking ahead to my menu and how I can keep it healthy and light.

Bring out the dips and chips, but in our household, also the veggies. I looked through my vegetable drawer and decided that along with serving Pepperidge Farms Baked Naturals® Cracker Chips, I’d display a large platter of healthy, ready-to-eat vegetables.

Stick with a theme color – I chose green!
Asparagus (make sure it’s blanched and ready for eating)
Broccoli
Green onions
Green pepper
Granny Smith apples
You could also add blanched green beans, pickles, and cucumbers

How to display
I pulled out my standard large white platter and used “espresso cups” to stand some of the veggies in. Not only did the platter add more room to pack in the vegetables, I also added a different color of riddicio leaves to make the platter look pretty and appetizing.

Think light and healthy
Instead of standard chips and dips that can be so unhealthy for us, make your own dips (you’ll know the exact ingredients), and buy healthier crackers/chips.

Pepperidge Farms Baked Naturals® Cracker Chips are a great guilt-free game day snack for you to consider.

My family loved the multi grain flavor!

Delegate dishes
It’s okay to let your guests know to bring a “healthy dish” on game day. You never know, they may be very grateful for the request (if they are watching their diet).

I’ll be sharing another new fabulous healthy recipe with you next week, but in the meantime I’d love to hear more about your game day plans for next week.

Are you hosting or will you be attending a Super Bowl party?

Do you have any go-to snacks for game day, or any tips for making great-tasting dishes that you won’t feel guilty about eating?

Recipe: Swiss Cheese Onion Dip {ReluctantEntertainer.com}

Summary: Creamy oniony dip delicious served with a platter of fresh vegetables.

Ingredients

1 large onion
1 Tblsp. olive oil
2 cups sour cream
1 lemon, juiced
1-2 tsp. smoked paprika
1 cup Swiss cheese, grated
Salt to taste

Instructions

Chop the onion. In a medium skillet, heat the olive oil over medium-high heat. Add the onions to the pan and sautee for about 5-8 minutes.
Transfer onions to a food processor (or blender) and add the other ingredients. Blend until smooth and creamy.
Cover and refrigerate until ready to serve.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

(I received a stipend from Pepperidge Farms to write this post today.)