In-laws are coming for dinner... need ideas!

[patsyk]

My in-laws will be here for the whole day next Saturday. We are planning to grill some steaks - smothered in garlic - and steam some corn on the cob (dh doesn't like it grilled)... I am looking for some ideas on what else to make? I'll probably do a nice big salad, but any light and yummy pasta ideas? I don't want to do plan old pasta on the side.

Also, what kind of simple dessert would go well with this. Something that looks like it took a lot of effort, but really didn't would be perfect! Me and MIL are both serious chocolate lovers - if that helps with ideas! http://www.cookinglight.com/bbs/smile.gif

I know there was a thread on "heavy appetizers" for a deck party, but this will just be the 4 of us and we'll be having a nice dinner, so any ideas on light appetizers to nibble on while the steaks cook?

Figure that we'll do simple sandwiches and such for lunch (depending on what time they arrive - they live a little more than an hour away from us).

TIA for any ideas and suggestions! http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by patsyk (edited 05-19-2001).]

[aka]

I don't know if you're looking for a hot or a cold pasta dish, but here is a warm one (probably doesn't need to be "piping hot".) I've made this twice now over the past couple of months. It's from the May 1998 issue of CL.


* Exported from MasterCook *

Rigatoni Caprese

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : May '98 Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups hot cooked rigatoni, penne, or ziti (about
3/4 pound uncooked pasta)
4 cups chopped plum tomato (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves -- thinly sliced
1 cup (4 ounces) diced fresh Mozzarella cheese
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 garlic clove -- crushed
1/3 cup (1 1/2 ounces) rated fresh Parmesan or
Romano cheese

Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.

Serving Size: 2 cups

Description:
"This dish is based on the classic salad of tomatoes, fresh
Mozzarella, and basil that hails from the island of Capri— hence the
name "Caprese.""
Source:
"Cooking Light, May 1998, p.86"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 406 Calories; 12g Fat (27.6% calories from fat); 18g Protein; 56g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 676mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 2836 20160 3333 921 0 2478 0 0 0 20086

This is a tasty salad recipe I just made a week ago and I'll be adding it to my "regulars"...It's from a new Canadian cooking magazine. I'm planning to make this for my MIL and FIL when they come out to visit in two weeks. You can use/buy jarred roasted red peppers, but they are very easy to make yourself (you can do it a day or two in advance if you want). If you want directions to roast them yourself, I can post that for you. The "nutrition info" does not include the "baby greens" (haven't figured out how to add ingredients on my MasterCook yet...)

Lilia


* Exported from MasterCook *

Pepper and Mushroom Salad with Basil Honey Dressing

Recipe By :Billy Grant of Billy's Seafood Compnay
Serving Size : 5 Preparation Time :0:00
Categories : Make-again Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups mixed baby lettuce leaves
1 cup mushrooms -- thinly sliced
14 ounce can roasted red pepper -- drained and sliced
1/3 cup olive oil
2 tablespoons Balsamic vinegar
2 tablespoons fresh basil leaves -- chopped
1 tablespoon liquid honey
1 clove garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Toss first three ingredients together in a large bowl.

For dressing: Combine remaining 7 ingredients in a sealable jar. Shake until well combined. Drizzle over salad. Toss gently.

Source:
"Cooking at Home magazine; page 36"
Yield:
"10 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 15g Fat (73.6% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 3 Fat.

NOTES : Can prepare dressing ahead of time to let the flavours mix.

Can serve dressing on the side instead of "pre tossed"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[patsyk]

aka- thanks for the suggestions! I like the pasta dish... not sure that dh will like the dressing on the salad (doesn't like stuff too sweet), but I could probably do a vinaigrette on it instead.

thanks again! http://www.cookinglight.com/bbs/biggrin.gif

[LaraW]

Here is a good chocolate dessert recipe that has a lot of "wow factor" and is very very easy. If you have a pretty clear glass bowl, that is perfect.

Mocha Chocolate Trifle

Ingredients
1 (18.25-ounce) package light devil's food cake mix
1-1/3 cups water
2 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
3 cups cold fat-free milk
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup Kahlua (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
1 (8-ounce) carton frozen fat-free whipped topping, thawed
1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)


Directions
Prep Time: 15 minutes
Cooking Time: 4 hours, 35 minutes

Preheat oven to 350º.

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350º for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlua over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours.

[luv2cook]

patsy: for an easy pretty dessert that looks great, take angel food cake (already made) mix up a box of choco pudding, cool whip and make a trifle - you can add cherries to it, if you like or canned cherry pie filling and then top with choc shavings.

To go with the steak, how about spinach salad? spinach, egg, red onion, bacon bits and honey mustard dressing?

For a side dish with steak, what about doing german potato salad? That can be served room temp or warm...if you want recipe, e me

[LaraW]

Here is the calorie/nutrition information on the Mocha-Chocolate Trifle. Sorry, I must have forgotten to include it when I did my "copy and paste" Hope this helps. http://www.cookinglight.com/bbs/smile.gif

Preparation Time: 15 mins. Cooking Time: 275 mins. Total Time: 290 minutes Servings/Serving Size: 16 servings (serving size: about 1 cup)

Nutrition Facts(per Serving): 269 calories 48.4 g carbohydrates 16 mg cholesteral 4.2 g fat 476 mg sodium 4.1 g protein 93 g calcium 1 g iron 1.1 g fiber

[Chef Cindy]

Thanks so much Lara for the nutrition info.

[LaraW]

This is a CL recipe from 1998 in the spring sometime. I didn't want to take credit where credit was not due. http://www.cookinglight.com/bbs/smile.gif

[kathleen415]

I made a mango-pear salsa for our supper club last night that got rave reviews. It's from "Contemporary Southwest" a cookbook by Donna Nordin from a Phoenix restaurant.

Mango Pear Salsa
makes 3 cups

1 mango, peeled and diced
1 firm but ripe pear, cored and diced, preferably Bosc
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 poblano chile, seeded and diced
1/2 jalapeno or serrano chile, seeded and finely chopped
1/4 cup chopped cilantro
2 tablespoons lime juice
1 teaspoon minced garlic
salt and pepper to taste

Combine all the ingredients, mix thoroughly and set aside in the refrigerator for at least 2 hours for the flavors to combine. Use within 24 hours.

[patsyk]

LaraW- thanks for the dessert recipe! It sounds wonderful! I don't have a trifle dish, but I do have a really pretty dessert bowl that we got as a wedding gift and I'll use that this time... if we all like it as much I as I think we will, I'll get a trifle dish for the next time! Yummy!

[Chef Cindy]

Lara, your Trifle recipe sounds wonderful! I have a meeting with a wellness center board of directors to go to and they want me to bring a dessert. I try to find desserts that seem very sinful but aren't. Your recipe sounds like it is right up my ally. Would you have the calorie and fat count by any chance? I am looking forward to trying this one.

[This message has been edited by Chef Cindy (edited 05-20-2001).]

[Kristi]

Just thought I'd mention that the Mocha Chocolate Trifle listed above is absolutely wonderful! Another good one to try is CL's Chocolate Chip Bundt Cake (listed in the recipe finder).

[Lynn B]

When I read your topic sentence:

"In-laws are coming for dinner... need ideas!"...

my very FIRST idea was, "MOVE! QUICKLY! And don't leave any forwarding address!!!!" http://www.cookinglight.com/bbs/smile.gif

But, if that's not possible, the Polenta Pudding w/ Blueberry Sauce (one of the microwave recipes) is a wonderful, light, "something-a-little-different" type of dessert! (I've made it twice, the second time w/ strawberries... also quite delicious!)

Lynn

[This message has been edited by Lynn B (edited 05-21-2001).]

[Jewel]

Patsy the pasta salad sounds good, as does the German Potato Salad, but whenever I make steaks on the grill I always end up making Baked Potato Salad. I've posted this teaser before on another thread. I call it a teaser because I really don't use a recipe! I just think Baked Potatoes and add ingredients to taste. I bake potatoes, then cube. Skin on or off is personal preference, I leave them on. While potatoes are still a little warm, I drizzle with 1/4 cup (or so) of melted butter. Then, think baked potatoes! I add nonfat sour cream, bacon bits, shredded cheese, green onions, and LOTS of fresh chives. Salt and pepper to taste.

It's a more 'steaky' twist on regular potato salad and it always gets great reviews! http://www.cookinglight.com/bbs/biggrin.gif

[patsyk]

Originally posted by Lynn B:
When I read your topic sentence:

"In-laws are coming for dinner... need ideas!"...

my very FIRST idea was, "MOVE! QUICKLY! And don't leave any forwarding address!!!!" http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Lynn B (edited 05-21-2001).]


Lynn B - you are too funny! http://www.cookinglight.com/bbs/smile.gif I am fortunate that I don't dread the visit from my in-laws as others might... actually, they have so many social engagements, that we have to make plans way in advance to make sure they have an open date for us! This is actually the FIRST time they are coming for a dinner that we'll be cooking! Yep, in 4 1/2 years of marriage, we have never had them over for dinner... been out to dinner many times though! My dh, is not terribly comfortable entertaining... to that I say "too bad, we finally have a house... it's time to entertain!!!" http://www.cookinglight.com/bbs/smile.gif

[patsyk]

Originally posted by Jewel:
Baked Potato Salad. I've posted this teaser before on another thread. I call it a teaser because I really don't use a recipe! I just think Baked Potatoes and add ingredients to taste. I bake potatoes, then cube. Skin on or off is personal preference, I leave them on. While potatoes are still a little warm, I drizzle with 1/4 cup (or so) of melted butter. Then, think baked potatoes! I add nonfat sour cream, bacon bits, shredded cheese, green onions, and LOTS of fresh chives. Salt and pepper to taste.

It's a more 'steaky' twist on regular potato salad and it always gets great reviews! http://www.cookinglight.com/bbs/biggrin.gif [/B]

the baked potato salad sounds good... do you bake the potatoes with the skins on and for how long and what temp? I haven't done a lot of potato baking, and don't want to mess this up! Also what type of seasoning do you generally add?

THANKS for all of the ideas! http://www.cookinglight.com/bbs/biggrin.gif

[patsyk]

I just wanted to pop this back up in the list... I have decided to make the Mocha Chocolate Trifle - I'll make that tonight, so I won't have to do it in the morning before they arrive.

After reading the suggestion for the baked potato salad, I remembered the Loaded Baked Potatoes from maybe a year or two ago. We enjoyed them a lot, so I think I'll make those this time around. My only question on these would be... can I make them ahead of time? Has anyone else made them before? When I did it before it was just for me and DH, so being in the kitchen was no big deal, but since we'll have my in-laws here I don't want to be in the kitchen all afternoon. (I did post another thread on this, but thought I would add to this one as well).

Thanks to everyone for all of the ideas and suggestions. I'll definately be trying the rest of them over the next few weeks since we are planning to have more bbq's! http://www.cookinglight.com/bbs/biggrin.gif

[Anne]

Hi Patsy. You might consider adding a nice bread to your menu. I like to make sourdough french bread, make the dough in my bread machine, hand shape loaves and let rise then put a few nice looking fresh herbs (basil, chives, thyme) lightly on top and lightly brush with egg white to 'glue' them on and then bake till done. This makes a very nice presentation and looks like it took a lot more effort than it really did. You can add herbs to the dough if you want even more flavor. Simple slice and serve, make garlic bread, or top slices with tapenade or bruschetta. Enjoy your visit with the in-laws.

[This message has been edited by Anne (edited 05-25-2001).]

[Peeps]

Patsy- Just thought I'd mention this if you're looking to save time - my mom makes that trifle (or something very similar, don't think she ever uses a recipe) but uses Entemenn's fat free chocolate pound cake instead of a box cake mix cake. I make her omit the liqour too and its soooo yummy!

[Jewel]

Originally posted by patsyk:
the baked potato salad sounds good... do you bake the potatoes with the skins on and for how long and what temp? I haven't done a lot of potato baking, and don't want to mess this up! Also what type of seasoning do you generally add?

THANKS for all of the ideas! http://www.cookinglight.com/bbs/biggrin.gif

Patsy, sorry I didn't respond quicker! Didn't check this thread...as for the potatoes, I usually bake at 425 degrees for about an hour. Skins on, NO oil or butter rubbed on them, and no foil wrap. Just poke a fork into both ends, and each side to help the steam escape. Cube the potatoes with the skins or without the skins, that's completely up to you! I've made the salad both ways. Skin will peel right off a baked potato with a paring knife.

Regarding your question about the Loaded Baked Potatoes I've done these ahead of time. I've loaded the potatoes, covered them with plastic wrap and put them in the fridge overnight. I just make sure to bring them out of the fridge about an hour before baking to help bring them back up to room temperature before baking. Good luck! http://www.cookinglight.com/bbs/biggrin.gif

[patsyk]

Just wanted to let everyone know that it went very well last night!

I started off with Spinach Dip in Panella bread and used the innside pieces of bread for dipping. Then for dinner we had:

Grilled Steaks - smothered in Garlic
Corn-on-the-Cob - steamed
Loaded Baked Potatoes - CL 1999

and for dessert, Chocolate Mocha Trifle... everything was wonderful! Thanks for all of the suggestions and the one's I didn't make last night are on my "to try" list! http://www.cookinglight.com/bbs/biggrin.gif