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

Jun 4

GardenChat Update and How to Make Kale Chips

written by Sandy Coughlin posted under food & recipes, garden & canning & freezing, Snacks

Kale Chips

Our garden is bursting with kale, broccoli, and lettuce right now. Raspberries are just coming on, and we’ve already harvest about 4 quarts of strawberries.

kale in garden

I love summertime and the sound of sprinklers going off in the early morning, eating salads daily, and enjoying new crops, which for us would be kale. Years ago we planted kale and my husband was so discouraged because no one ate it. We just didn’t know how to cook with it.

Kale Chips

Times have changed now, our palates are different, and we’re juicing kale, making chips with kale, and eating delicious kale salad.

Kale Chips

By the way, one tip I’ve learned with kale, especially when you have the larger leaves, is that after you wash and chop it up for salad–let’s say a Caesar Salad–you need to massage the leaves with oil first, allowing them to soften, and then add the dressing. Before serving, add the grated Parmesan cheese and croutons, or whatever ingredients you like to add to Caesar. I like to squeeze 1/2 of a fresh lemon over the salad.

Kale Chips

Now I’m hungry

I think we’ve made about 12 pans of kale chips, which have turned out fantastic! Who would have thought they’d be so good – both in taste, and good for you!

I tried 2 kinds, but last night was the best. I’ll share the easy recipe with you, and I’d love to hear the combination you use when making kale chips.

It seems everyone is so in to them now. You can crunch them up and put over salads, or eat them as a snack. I’d rather them be crispy than chewy. So mine are crispy, but very flavorful.

Kale Chips

Okay, they aren’t the prettiest. But they are SO tasty!

What’s your favorite flavor of kale chips?

Recipe: Kale Chips with Honey and Garlic {ReluctantEntertainer.com}

Summary: Crispy treats of flavor to eat for a snack or to crunch up on salads.

Ingredients

12 oz kale
1:1 ratio of olive oil to honey
sea salt (to taste)
Garlic powder

Instructions

Preheat oven to 300°F.
Rinse and dry the kale, then cut out the stems and tough center ribs. Place in a large bowl.
Toss with olive oil and honey (1:1 ratio) in a bowl, then sprinkle with salt and garlic powder.
Arrange the leaves in a single layer on a large baking sheet covered with parchment paper.
Bake for 25-30 minutes, or until crisp. Cool before removing from the pan.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

12 Comments

Jun 3

Hospitality is Love and Strawberry Rhubarb Compote with Coconut Sugar

written by Sandy Coughlin posted under dessert, food & recipes, hospitality & inspiration

Strawberry Rhubarb Compote with Coconut Sugar

What I love about good friends who really know you, understand you, and accept you (dirty house and all), is that when they come to your house, they just want to be loved.

It’s really about your attitude and how you make them feel when you open the door!

Rhubarb & Roses

I recently saw this quote:

My house was clean yesterday, sorry you missed it!

HA! Love that.

Last week my friend Cindy brought me the sweetest gift – just because!

Rhubarb & Roses

I love these kind of gifts.

The rhubarb was from her garden, cleverly tied to beautiful roses (also from her yard).

Rhubarb & Roses

Stunning! I immediately put them into a glass of water to enjoy on my kitchen counter.

Rhubarb & Roses

Later I made a rich compote with strawberries from our garden, and added the rhubarb.

I say “rich” because I used Coconut Sugar, which together was a lovely combination, and we served it warm over vanilla ice cream. Oh, boy!

Hospitality is about love, not a clean house.

I am glad that I get that.

Do you worry about your house, when friends stop by?

Strawberry Rhubarb Compote

Recipe: Strawberry Rhubarb Compote with Coconut Sugar {ReluctantEntertainer.com}

Summary: Choose thinner stalks for a more tender compote.

Ingredients

1/2 cup coconut sugar
1/4 cup water
2 cups strawberries, sliced
1 cup rhubarb, ends trimmed, peeled, and thinly sliced
Lemon

Instructions

In a small pan bring 1/2 cup coconut sugar and 1/4 cup water to a boil.
Add 1 cup of rhubarb. Bring to a boil for 1 minutes. Add in the 2 cups of strawberries. Bring to boil again.
Squeeze fresh lemon juice over all; stir. Simmer, stirring often, until the rhubarb is tender, about 5-6 minutes.
Serve warm over ice cream or pound cake.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

We buy our Coconut Sugar at Trader Joe’s or at Natural Grocers in Medford.

14 Comments

Jun 2

Harry & David’s Father’s Day Gift Tower Giveaway

written by Sandy Coughlin posted under family life & faith & friends

HD Father's Day

When I was a teenager my mom would call me down to the kitchen every evening before dinner was ready and I never had to ask what she wanted; I just got straight to work, setting the table for me, my mom, dad and two sisters. And it was always the same: Avocado green melmac plates, green glasses for milk or water, a paper napkin on the left side with the for, and a knife and spoon on the right. For some reason, it never seemed boring to me, it was just routine. And then when it was time for dishes, I always went to the piano. I would much rather practice my piano after dinner than do the dishes! My sisters and I always changed up the chores, but mealtime together as a family happened every night – together as a family.

I’m grateful for a Dad who provided for our family by working very hard building houses (eventually doing our kitchen remodel), and teaching us girls how to prioritize family meal time! (Me and my sisters, Dad and his wife, Ginny.)

Since Father’s Day is just around the corner, it’s fun shopping for my Dad. Putting his hobbies aside, I’m going to focus today on snacks! My Dad loves snacks, so today’s giveaway is perfect for you to WIN if your Dad loves healthy snacks.

When Harry & David asked if I wanted to send one of their popular Father’s Day themed gifts to my Dad, I knew he would love it. How could he not? Look at just a few of the options and ideas they offer:

HD Father's Day

(I reviewed the Flat Top Snack Gift Tower!)

I surprised my Dad this week with the Flat Top Snack Gift Tower, delivered right to his front door!

And thanks to Harry & David’s generosity, I am offering you one to send to your Dad (or a favorite Dad in your life) too!

Giveaway details:

Flat Top Snack Gift Tower:

Approx. 4 Royal Riviera® Pears (1 lb. 9 oz.)

White Sharp Cheddar Cheese (5 oz.)

Three -Seed Crackers (4 oz.)

Smoked Salmon (2 oz.)

Pistachios (4 oz.)

Honey Hot Mustard (3.25 oz.)

To enter simply leave a comment telling me this:

What do you plan on giving the Dad in your life on Father’s Day?

For additional entries, share a link to this giveaway on one or more of any of your social media outlets (Facebook, Twitter, Pinterest, Google+ etc). Once doing so, come back and leave a separate comment on this post telling me you did!

Giveaway starts Sunday, June 2, 2013 and ends Tuesday, June 4 at 11:59 pm (EST). This will ensure that the “Dad” in your life will receive the gift by Father’s Day! I will pick winner randomly and the winner will be contacted by me via email and will have 24 hours to reply before another winner will be selected (so that we can get your gift out in time!). Sorry, but giveaway open to US addresses only.

Good luck and thanks so much for entering!

(Disclosure: Harry & David provided me with same gift to send to my Dad. My thoughts and opinions are my own.)

101 Comments

May 31

Martha Stewart’s Slow Cooker Chicken Mole Recipe for a Fiesta Dinner Party

written by Sandy Coughlin posted under food & recipes, main dish, parties & gatherings, slow cooker

Chicken Mole

Because the weather has been so gorgeous in Oregon, we decided to host a fiesta party outside. You probably read about the details, here, or here, but I wanted to share with you one of the delicious recipes I served for the main course meal. Martha Stewart’s Chicken Mole (MOH-lay): Dark chocolate and spices with Mexican chile sauce, very rich in flavor, simmered in a slow cooker along with chicken thighs, and served over quinoa and rice.

What I love about friends coming together in our home–especially friends we’ve known for many years–is that we’re all comfortable. We’re comfortable with who we are, who our kids are, everyone is honest with problems and struggles, and I’ll admit that the night always comes down to love and grace. It’s just what happens, every time.

Chicken Mole Ingredients | Reluctant Entertainer

Here are a few tips for this recipe with the yummy ingredients!

It came from Martha Stewart, so I knew it would be tried and true – and very good.

I made the sauce up 2 days in advance and stored in my fridge, so the flavors could steep.

Chicken Mole

The day of, I thew the chicken into the slow cooker and the sauce on top – and cooked for 4 hours.

It was perfectly done just in time for dining the night of our party.

Chicken Mole

I served it with a rice and quinoa mix, adding salsa for extra flavor. (Recipe to come.)

How easy is that?

Chicken Mole

The crowd oohed and aahed over the rich, dark chocolate and cinnamon flavors. AND–to some this is important–it had just the right amount of spice. I heard guests commenting they really liked it because it wasn’t too hot.

Chicken Mole | Reluctant Entertainer

Some make Chicken Mole with peanut butter, but I prefer these flavorings.

The ambience of a party is important, but the food really draws us in to what’s really important. The conversation.

I really feel more peaceful as a hostess when I know that my recipe is going to turn out, it’s going to be good, and I don’t have to worry.

I hate worrying. It really just steals our joy as hosts and sucks the fun out of entertaining.

So serving a trustworthy main course is good.

Very good.

Chocolatey good.

And extra chocolatey good when mixed with love and grace.

If you’ve made Chicken Mole, what are your secret ingredients?

Chicken Mole

Recipe: Slow-Cooker Chicken Mole {ReluctantEntertainer.com}

Summary: From Martha Stewart. I doubled the recipe for a larger crowd and made the sauce up a few days in advance.

Ingredients

4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Instructions

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

Preparation time: 15 minute(s)

Cooking time: 4 hour(s)

Number of servings (yield): 6

10 Comments

May 30

Salads are Living & Breathing: Dole Taste of Spain Salad Summit Trip

written by Sandy Coughlin posted under guest posts & blogging

Dole Taste of Spain

A few weeks ago, I participated in the Taste of Spain Salad Summit blogging event with Dole in Monterey, California, where we spent 3 days learning more about Dole Salads, touring their lettuce fields and processing plant, eating Spanish-themed foods, making tapas, and meeting other amazing food bloggers.

We stayed at the Carmel Valley Ranch, which consists of 500 acres of beauty and gorgeous suites and amazing views, vineyards, and mountains surrounding us.

Carmel Valley Ranch

My husband and I went one day early and enjoyed the welcoming rooms, beautiful grounds, stunning pool, the amazing gardens (the restaurant grows its own foods), and breathtaking views.

Knowing that the bloggers were coming the next day, we spent the first day hiking.

To the very top.

You can see the lushness of our view. It was spectacular!

Carmel Valley Ranch

We went off the trail where it said “bridge out.” Where 2 1/2 hours later we did indeed find the bridge out and waded across the deep waters. My shoes and shorts were wet, but my iPhone was safe! Very important to a blogger – (You can follow all my Instagrams, here.)

You can see the rooflines of the condos … wayyyyy down there.

Carmel Valley Ranch

And yes, at that point, we called the front desk for a pick up!

It was an adventure for sure, one that my husband and I won’t forget. We love adventures!

Carmel Valley Ranch

The first night before the festivities began, a few of us girls (Brenda, Heidi, Heather, and Ali) had a little “happy hour” on our back deck, then headed down for an amazing poolside receptions and fabulous dinner cooked with fresh Dole produce.

Dole Taste of Spain

The next morning of the summit, we were bused out to the Dole Growing Fields.

There Dole Farmer Mark Pisoni met us “in the fields” and taught us about his job–the work and dedication that goes into our food–and his loyalty after years working for Dole.

Dole Taste of Spain

We learned how Dole Salads has created partnerships with the farmers in the Monterey and Salinas Valleys, which now have second and third generations running the farms.

Dole Taste of Spain

Many of Dole’s employees have worked for them for 15 to 25 years. That is true loyalty. dedication?

Dole Taste of Spain

That’s Ali’s sporting the new “hair net” look. She’s a cutie!

Dole Taste of Spain

We walked through the fields, out to meet the harvesters. This is where I heard Farmer Mark say: Salads are Living and Breathing. I love that!

Dole Taste of Spain

We got to see the workers in action, cutting fresh from the ground, deciding which heads were up to Dole’s high standards, pulling off the outside leaves, and then placing them on to the conveyor belt for the next step of rinsing the lettuce. (Check out Heidi’s video of the process.)

Dole Taste of Spain

It made me want to get in there and help, just to experience it.

Dole Taste of Spain

Freshness is their goal for each head of lettuce, with less than four hours from farm to package.

Dole Taste of Spain

It gave me a whole new appreciation for the workers in the hot, sunny fields, and for choosing my next head of Iceburg, the next time I want to make a Wedge Salad or need crunchy lettuce for lettuce wraps or tacos.

Oh, and we cut open fresh heads of Iceberg and enjoyed a hunk of lettuce! It was so sweet, crunch, and delicious!

Dole Taste of Spain

Fun meeting these ladies! (Tessa, Nikki, DJ, and Chung-Ah)

Dole Taste of Spain

Did I mention how gorgeous the views were in sunny California? We had the most delicious weather. (Yes, it was so pretty you could almost taste it.)

Back on the bus, we then drove to the Dole Plant in Soledad, where we participated in a fun contest. We played a Lettuce 101 Matching Test, where we matched the 26 different varieties of lettuce with their names. Yikes! I thought I really knew my lettuces, having a lettuce garden ourselves. I only got 17 right.

Iowa Girl Eats & Reluctant Entertainer

Oh, and did I mention how much I love bus rides? If they aren’t too long, it’s a great way to connect with other bloggers. I got to know Kristin from Iowa Girl Eats, my lovely birthday girl. We share the same birthday, except I’m 20 years older than her. HA. Yes, I could be her mother. But on a fun note, I’ve always loved this girl, so it was awesome to meet her live and in person! (Instagram shot above.)

Paraiso

We soon arrived at one of the most beautiful wineries, Paraiso Vineyards (which means Spanish paradise), which was named by John Steinbeck.

When the Spaniards came, they had to give everything they saw a name … The suggestions sometimes came from the nature of the place itself: Tassajara, a cup and saucer; Laguna Seca, a dry lake; Paraiso, because it was like heaven …

–from East of Eden by John Steinbeck

Dole Taste of Spain

It was such a lovely spot, with a gorgeous view out the back of the tasting room overlooking the valley, where we enjoyed another fantastic meal cooked with Dole’s fresh veggies.

Dole Taste of Spain

We enjoyed more wine (they are known for their Chardonnay and Pinot Noirs)–Empanadas filled with Spanish Manchego Cheese, Roasted Garlic and Chorizo Sausage, Quinoa & Chicken and Fresh Dole Arugula Salad (garnished with edible flowers)–another fantastic meal with a Spanish theme!

Dole Taste of Spain

I got to converse with these 4 ladies who sat across from me. One of the cool things about blogging brand trips is you get to meet new friends – every single time! (From the left: Liz , Chung-Ah, Nikki, and Heidi).

Dole Taste of Spain

Later that afternoon, we learned a lot from Eating Well’s Lisa Gosselin, Dole’s 2013 culinary partner and part of the Taste of Spain Salad Summit, as she spoke to us about Global Culinary/Eating Trends and how people are coming on board with healthy eating, making it a “way of life.” She shared some very interesting information with us.

Breakfast in America is now the biggest meal of the day.

And breakfast eaters are the healthier ones, with more fruit, whole grains, calcium, and protein in their diets. Yay!

Studies show that the top 3 internet searches for food are: lasagna, banana bread, and pancakes.

The biggest growth of breakfast foods are in oatmeal and frittatas. Snacks are next, with Americans eating them 3-4 times per day. We’re basically eating all day long – smaller meals.

The top snacks are: one piece of fruit, a bag of chips, and chocolate. Interesting.

I loved how she also saw a trend of “weekend brunch” being the “new dinner party.” And we’ll end with this one:

Asparagus is the favorite vegetable in America and goat is the most popular meat in the world.

Lisa said that meals have become more like snacks, or mini meals, which are tapas. Spanish small bites. Or, small plates of food meant for sharing, and originated in Spain.

Which leads me to our final “fun” event with the Dole Salad Team.

Taste of Spain Dole Trip

We teamed up with Gabe Deoris and Executive Chef Brandon Miller, who own the restaurant Mundaka (we ate dinner there later that night – fantastic Spanish meal), to create our own Spanish tapas!

Our group was Heather, Marie, Megan and myself (Instagram shot above), and if I remember right, our tapas won the overall contest. Yay! (It was very simple. Simple is good.)

At the end of the day, hanging out with friends.

Dole Taste of Spain

And a little more pool time …

Dole Taste of Spain

As ethnic foods are becoming increasingly popular, it was fun to be a part of this cutting-edge Spanish Salad Summit and learn more about Dole, their products, and their company.

Thank you Dole, and thank you Carmel Valley Ranch for a beautiful stay!

It truly was a fabulous experience for me!

Thanks to Dole Salads for inviting me on this Taste of Spain Salad Summit. I was not compensated for the trip, but all of my expenses were paid. As always, all opinions are my own. Also a big thanks to Bob and Mike from the PR Dole office, and Kelley, from Dole, who coordinated and planned this trip. It was awesome!

More recaps:

Kristin, Iowa Girl Eats

Heidi, Foodie Crush

Catherine, Rabbit Food for my Bunny Teeth

Lisa, Authentic Suburban Gourmet

Tessa, Handle the Heat

Ali, Gimme Some Oven

Chung-Ah, Damn Delicious

Liz, The Lemon Bowl

Brenda, A Farmgirl’s Dabbles

For Dole recipes and to enter the Taste of Spain Giveaway, visit them at www.dolesalads.com.

17 Comments

May 29

Red Lentil and Sweet Potato Stew Recipe

written by Sandy Coughlin posted under food & recipes, health, Soup

Red Lentil Sweet Potato Stew | Reluctant Entertainer

You’ve heard the saying, Never open the refrigerator when you’re bored.

Well, lately, as I’ve been cooking more whole foods Vegan recipes, I can say that when I go to the fridge, I’m usually hungry and it’s time for a meal. I’ve told my family, that when I reach for this Red Lentil and Sweet Potato Stew, I know I’m going to be satisfied.

It’s one of my favorite recipes now, even though it does say stew (it’s more like soup) and my family’s, too. In fact when I cook it, I double the recipe so it lasts longer.

Red Lentil and Sweet Potato Stew | Reluctant Entertainer

We’re all reaching for this amazing goodness to put in our bodies!

And I love it when my sons come home from college and I have something healthy already made up.

It for sure helps us all make wiser choices.

So, as promised (for a couple of months on Instagram), here’s the delicious recipe today!

I have the ingredients sitting out on my counter this morning. I am loving cooking with Red Lentils and have been buying them at Trader Joe’s. Can’t wait to go to my fridge and find a big pot waiting for me.

Oh, and this recipe IS company-worthy. I served it at this dinner party. So hearty and fresh.

What do you keep pre-made in your fridge that is a healthy meal to grab when you’re in a hurry?

Red Lentil Sweet Potato Stew | Reluctant Entertainer

Recipe: Red Lentil and Sweet Potato Stew {ReluctantEntertainer.com}

Summary: Adapted from WholeLiving.com. Refrigerate stew in an airtight container up to 3 days.

Ingredients

2 Tbsp coconut or extra-virgin olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 Tbsp curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper
1 1/2 cups rinsed red lentils
6 cups broth (vegetable or chicken)
Chopped fresh cilantro

Instructions

Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes.
Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes.
Add garlic and ginger and cook, stirring, until tender, about 2 minutes.
Add sweet potatoes and bell pepper and cook 1 minute.
Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.
Season with salt and pepper. Top with cilantro before serving.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

14 Comments

May 28

Adding Fruit to Guacamole and Bush’s Black Bean Pineapple Guacamole Dip Recipe

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

Bush's Beans Pineapple Guacamole | Reluctant Entertainer

This post is sponsored by Bush’s Beans.

I love to keep Bush’s Beans stocked in my pantry. Especially with black beans, there’s always a recipe that I can make last minute that I can add a can or two of beans to.

In this case, last week, we had friends coming over for casual Mexican cuisine. Nice and easy, I threw a pan of enchiladas in the oven and whipped up a delicious guacamole dip. Which, by the way, I’m sure you already knew that an avocado is a piece of fruit, right? Seed in the middle … But what about strawberries? Seeds on the outside. It’s all so confusing to me …

Let’s just enjoy them and not worry about the details.

Bush's Black Beans

I love making fresh salsas and dips with fruit and veggies. Think of the fruits that you can add to guacamole, there really are no limits and it’s fun to create new flavors!

Fruits to add to guacamole:
Peach
Mango
Strawberries
Pineapple

We have a vast supply of avocados; we’ve been eating through them as quick as we buy them! We don’t grow them, but have just been buying them in bulk! They are so good for you and they’ve become a daily staple in our home.

Guacamole and mango

I’ve decided the perfect avocado is when you think it’s almost ready to eat, possibly not quite, but then you cut into it and it’s perfect. To me, there is nothing worse than a mushy avocado. I won’t even waste my recipe with one. It just ruins the overall texture and flavor.

BUT … for guacamole, use up the mushy avocados if you have any. I’ve noticed, too, that everyone has their own favorite flavors and recipe when it comes to guacamole.

The recipe I’m sharing today I used fresh pineapple. I promise, it’s worth making!

Enjoy!

What’s your favorite fruit to add to guacamole or salsa?

Bush's Black Bean Pineapple Guacamole

Recipe: Bush’s Black Bean Pineapple Guacamole Dip {ReluctantEntertainer.com}

Summary: Try replacing the pineapple with other fruits such as strawberries, mango, or peach.

Ingredients

4 medium avocados, halved, seeded and peeled
1/2 cup bottled green chili salsa (salsa verde) or regular salsa
2 tablespoon sour cream
1 cup finely chopped fresh pineapple or 1 cup canned crushed pineapple, drained
1 can Bush’s Black Beans, rinsed and drained
1 fresh jalapeno pepper, seeded and minced
2-3 tablespoons red onions, finely chopped
4-5 tablespoons fresh cilantro, finely chopped
2 tablespoons minced garlic
1/2 teaspoon ground cumin
2 tablespoon lime or lemon juice
Salt and pepper to taste

Instructions

Mash the avocados in a large bowl. Stir in the salsa and sour cream until combined.
Stir in pineapple, drained beans, jalapeno, onion cilantro, garlic, lime or lemon juice, salt and cumin.
Sprinkle guacamole with fresh cilantro and serve with tortilla chips.

Preparation time: 10 minute(s)

Number of servings (yield): 8

This post is sponsored by Bush’s Beans, but as always, all opinions are my own.

8 Comments

May 27

5 Tips on Keeping Your House Ready for Entertaining

written by Sandy Coughlin posted under family life & faith & friends, home is ..., hospitality & inspiration, perfectionism & image

5 tips house ready for entertaining | Reluctant Entertainer

I’ve often told my friends that if you want to keep a clean house, entertain every weekend. We don’t entertain every weekend, but we do often.

There’s just something about knowing company’s coming that makes me dig in and get myself organized, and spruce up the house a little bit, if I get a chance. Sometimes with last-minute guests, you don’t have the time!

While company motivates and inspires me to clean, what I’ve really learned over the last 22 years is to not sweat the big stuff. In other words, I’ve learned to keep a positive perspective and a healthy attitude on the reasons my friends are coming over in the first place — which would be to enjoy a delicious meal, to get to know our family, and for our family to get to know our guests in a more intimate way. So, I relish in the beauty of an imperfect house. But … I still get nervous.

It’s an honor to be invited into someone’s home for dinner, so if guests are coming to “inspect” or “critique” the state of your home, then I can assure you they really are not your friends.

Comfort is what people are looking for, not the most elaborate or perfectly decorated home or yard.

Here are 5 tips that help me to keep a healthy focus and balance regarding a house and backyard entertaining space that’s ready for entertaining:

1. Organize: Every night I try to pick up “stuff” and make sure the kitchen and patio area is clean.

2. Cleaning: Every day, I try to do one cleaning chore (sweep the kitchen, mop the floors, vacuum, blow the back patio, clean 1 bathroom, etc.) so I can stay on top of the housework.

3. Bathrooms: We always try to have one guest bathroom clean and ready for company.

4. Ambience: Make sure there’s one room or entertaining space where company can hang and mingle, a place you feel good about. Make it warm and cozy with color, pillows, candles, fresh flowers — make it you!

5. The table: Know where your tablecloths, napkins, extra dishes, candles, etc. are located. Make sure your dining room is ready for entertaining, or your patio or outdoor area.

5 tips house ready for entertaining | Reluctant Entertainer

Too often, families use their dining room tables inside as a place for bill and paperwork collections! (Ummm … guilty, but I’m working on it.) Outside, keep a bottle of cleaning spray nearby for a quick scrub before setting the table for outdoor entertaining.

Hospitality is a beautiful thing when we open up and share and become authentic and real and knowable with one another and it has nothing to do with the physical state of our home or yard. I’m glad my friends know me well. Sometimes I have it together, sometimes … not as much. But it’s okay!

You may be one to fight perfectionism, so here’s a little bit of wisdom for you: The best thing I ever did was to surround myself with imperfect people.

I found friends with messy houses, unorganized closets and cupboards–just like me–and better yet, imperfect kids–just like me.

There really is no perfect. I became healthier and more courageous to be myself when I realized that we’re all real people living real lives.

When you know company is coming, does it motivate or stress you out with the state of your entertaining space?

22 Comments

May 24

Farmer’s Red Potato Salad Recipe and WIN a Trip Giveaway!

written by Sandy Coughlin posted under food & recipes, giveaways & gadgets, salad, sponsored post

Farmer's Red Potato Salad

This post is sponsored by Black Gold Farms.

*THIS GIVEAWAY IS NOW CLOSED.

Who would like to go on a trip with me?

Today I’m giving away a trip for ONE winner to come with me to the heart of rural America, to visit Black Gold Farms for a farm tour! The trip is next month, June 24-26 with all *expenses paid, for me and one of my followers.

Read on for how to enter to win …

It’s a very exciting adventure for me–and possibly you– to visit Black Gold Farms and to meet the Halverson family and learn more how Hallie Halverson planted his first crop of potatoes on the home farm near Forest River, N.D., in 1928.

Black Gold Farms | Reluctant Entertainer

The trip includes a fabulous tour and a farm-cooked meal with the farmers. You’ll be spending 2 nights with me and a small select group of bloggers, including Heidi from Foodie Crush, and Angie from Big Bear’s Wife, plus their 2 winners! So fun!

Farmer's Red Potato Salad

We’re going to learn more about the farms, and how they not only sustain themselves and the land they cultivate, but they help feed the world! I’m looking forward to learning more about fresh grown white chippers, golds, fingerlings, sweet potatoes, and reds. Which, speaking of reds, I did get a bag of goodies in the mail, including a 5 pound bag of reds, and you’re going to LOVE my recipe I’m sharing with you today! I really enjoy learning about where our food comes from, so this is going to be a fantastic experience.

Farmer's Red Potato Salad

All you have to do to enter is:

1. Comment on this post

2. Follow @Better With Reds and @SandyCoughlinRE on Twitter, and follow Better With Reds and Reluctant Entertainer on Facebook

3. For EXTRA entries, follow Reluctant Entertainer on Pinterest and Instagram

Come back and tell me. It’s that easy!

ANSWER this question:

What’s your favorite way to use “red potatoes” in a salad?

Now for the fantastic recipe.

*THIS GIVEAWAY IS NOW CLOSED. Congrats to Sommer who’s the lucky winner.

Just look how fresh these ingredients are! I added corn, but you can also add black beans or any other farm/garden veggies.

So many options …

I mixed and matched a few recipes together and I used what I had in my fridge!

Farmer's Red Potato Salad

The secret is in the sauce, right?

You can prepare the potatoes a day or two in advance (do not over cook them) and let them marinate in the sauce!

Farmer's Red Potato Salad

So easy – and the flavor is out of this world!

Farmer's Red Potato Salad

Recipe: Black Gold Farm’s Farmer’s Red Potato Salad {ReluctantEntertainer.com}

Summary: You can serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. You can also add a can of black beans.

Ingredients

2 1/2 pounds Black Gold Farms Red Potatoes, cut into 1″ chunks
2 cups fresh corn kernels (about 4 ears)
1 cup green beans, blanched and cut into bite-size pieces
1 cup radishes, thinly sliced
1 cup small heirloom tomatoes or grape tomatoes, cut in small pieces
1 cup pitted kalamata olives, cut in half
4-5 hard cooked eggs, quartered
2 tablespoons each chopped fresh tarragon, basil, and dill
1 cup olive oil
1/2 cup balsamic vinegar (Trader Joe’s White Balsamic Vinegar is excellent!)
1 tablespoon whole-grain Dijon mustard
Salt and pepper to taste

Instructions

Boil water in a medium size pan for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), 8 minutes or so. Drain; set aside.
While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper. Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of. Leave a few tablespoons of dressing to drizzle over the top before serving.
At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans for 2 minutes. Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
Boil the 4 eggs and cool. Peel and quarter right before serving.
Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad with.
Right before serving, add all of the ingredients to the already marinated potatoes. Toss together and serve, drizzling the last 2 Tb. of dressing over the salad.
Garnish with fresh herbs.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Other Better with Reds Potato Recipes:

Roasted Potato Salad with Bacon Dressing from Foodie Crush
Red Potato and Shrimp Hash from Big Bear’s Wife
6 Amazing Recipes with Red Potatoes from A Farmgirl’s Dabbles
Shrimp Boil with Mushrooms and Dill from Cook the Story
and Crawfish Boil Recipe from Cook the Story

Giveaway Rules: This contest is open to US residents 18 years or older and ends Tuesday, 5/28/13 at 11:59 pm. MST. WInner will be randomly drawn and notified by valid email address and must respond within 24 hours or a new winner will be selected. Winner must be able to travel to the farm in Missouri June 24-26, 2013. Winner must be able to purchase his/her own plane ticket, but will be reimbursed for travel expenses within 7 days of receipt of expense report to Black Gold Farm. All hotel, meals and transportation costs will be covered by Black Gold Farm. Winner will be also announced on RE Facebook page on Wed. 5/29/13.

106 Comments

May 23

Setting up a Drink Station with Potted Basil Plant in a Beverage Jar

written by Sandy Coughlin posted under drinks, food & recipes, parties & gatherings

Beverage station with fresh basil

I love the saying: Enjoy the satisfaction that comes from doing little things well.

Entertaining can be so overwhelming for many, so I always tell people to start small.

Choose one aspect of entertaining that you want to improve upon the next time you have company over.

Beverage station with fresh basil

For me, I usually think of the drinks last minute. Which means I set out the glasses (sometimes that isn’t even done), water, wine, and whatever drinks we’ll be serving.

Beverage station with fresh basil

But ice and the details are always after-thoughts, and this is one small thing that I’d like to improve upon!

Beverage station with fresh basil

Recently I tried something new.

Instead of filling my beverage jar with a drink, I decided to fill it with a potted plant.

Trader Joe's Basil in Beverage Jar

How fun is that?

It took me about 5 minutes to put this drink station together.

Burlap inside the beverage jar.

MacKenzie-Child's Beverage Jar

Next, Trader Joe’s $2.99 basil plant.

Trader Joe's Basil in Beverage Jar

Very inexpensive!

Beverage station with fresh basil

How to set up a drink station with fresh basil:

1. Establish a small serving table that will hold the drinks, cups, ice, napkins, etc.

2. Rinse the leaves of a small potted herb plant and shake to dry (without compromising the dirt in the pot).

3. Fill a beverage jar with the potted herb plant that can be used for the drinks, such as fresh basil. Wrap the pot with burlap.

4. Set out glasses and napkins.

5. Set out bottled drinks, ice, and pre-sliced lemon or lime.

6. Encourage your guests to make their own drinks, snipping off a fresh leaf and adding to the drink with a slice of citrus.

Beverage station with fresh basil

Back to starting small. Remember entertaining is not about making everything look over-the-top spectacular. It’s about creating a warm environment for your guests with touches of “you.”

Don’t get caught up in what others are doing. Take your personality, the way you were made, and use it to create a party that your guests will love.