Help! I'm Hosting A Dinner Party

[jenniferharris1]

Well, my dear husband just invited his whole project team over the house, and this includes his boss and boss's boss! I am not confident enough in my cooking ability, and I need a fail-proof main course dish. I'm having tomato-basil soup, tossed salad, and the white chocolate/raspberry cheesecake. But, I'm looking for a real kicker for the main dish. Does anyone out there have a tried and true so that my husband can get promoted!? http://www.cookinglight.com/bbs/confused.gif

[mah]

the greek shrimp scampi is a hit anytime i have company and easy to make for a big dinner party--enjoy

[Kelly]

Hi Jennifer. Here's an easy, easy chicken recipe that I make quite a bit. Good luck with the party!


Chicken Hawaiian

2 pounds chicken pieces - I use boneless chicken
1 package Lipton onion soup mix
4 ounces apricot jam
8 ounces French salad dressing - I always use low calorie
1 can pineapple

Preheat oven to 350°F. Mix soup, jam and dressing together. Spoon mixture over chicken. Bake for 30 minutes. Turn chicken over, and then cook 30 - 40 minutes more.

This is a great family dish. Kids and adults love it. Cornbread is a nice accompaniment.

[Natasha]

Hi Jennifer,
How about asking your husband if he knows anything about his team s personal likes/dislikes when it comes to food? (I ve found that, without really trying, I ve gotten to know my colleagues and clients tastes pretty well just from dining out together...)
Also, you might want to find out if any of the guests are vegetarians, or have allergies you should know about. Once you have that basic info it shouldn t be much trouble to finalize the menu. By the way, the courses you ve already chosen sound wonderful! I m sure your dinner will be a huge success. Good luck!


[This message has been edited by Natasha (edited 06-30-2000).]

[Vanessa]

Hi I agree with Natasha's advice.Try to find allergies, what people enjoy etc. Also if someone does not drink. This way you can plan to have lets say wine and something non alcoholic if needed. I would serve some canapes and drinks so people get a chance to relax & break the ice. The soup sounds good, salad too. You did not mention how many are coming which will make a difference in what type of dinner you are hosting (formal, informal etc) Let us know so we can give you more ideas. Let us know the # of people coming.Once you get info from your husband you can plan more easily.

[jenniferharris1]

Thanks for all your advice, everyone. I'm trying not to panic, and I will get a consensus on food preferences. Hopefully, all will go well! http://www.cookinglight.com/bbs/biggrin.gif

[Beth]

I have a great shrimp recipe that has won praise from even the men in the crowd, but find out if shellfish is okay.

The Basque chicken I posted (may have been on the old board, so I'll be happy to repost) is very easy -- just takes some time to slice all the peppers, and that can be done ahead. I serve it with noodles. It has lots of bell peppers, some tomatoes,ham, green olives and plenty of garlic, so it's not for the kosher or the garlic tamers. It's pretty and it finishes in the oven.

Oh heck, it's in Master Cook , so here it is:
(my apologies to anyone who's tired of seeing it)

* Exported from MasterCook *

Basque Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken breast halves, bone in, skin off
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onion -- sliced
8 0z prosciutto or other unsmokked ham -- diced or slivered
1 head garlic (about 12 cloves) -- peeled and sliced
2 14.5 oz cans diced tomatoes with roasted garlic -- drained
4 Large red bell pepper -- cut into strips
3 jalapenos, halved, seeded, sliced
2/3 cup pimento stuffed green Spanish olives -- coarsely chopped or sliced

Heat oven to 400 degrees. Sprinkle chicken with salt & pepper. Heat large skillet over medium high heat until hot. Add oil. Brown chicken in batches. Place in 2 13x9 inch pans.

Drain all but 1 T oil from skillet. Add onions, garlic and prosciutto. Cook 5 minutes or until onion begins to brown. Spoon mixture evenly over chicken. Add tomatoes, bell peppers and jalapenos. Cover pans with foil. Bake 45 to 50 minutes or until chicken juices run clear and vegetables are tender.

Place chicken on serving platter. Spoon vegetables and cooking juices over chicken. Sprinkle with olives.

Serve with wide egg noodles, crusty bread and a green salad.


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

Per serving: 57 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[jenniferharris1]

Thank you, thank you, thank you! I think I'll use that recipe, Beth. It seems to fit in well with my other courses. You are a sweetheart for posting the recipe. http://www.cookinglight.com/bbs/biggrin.gif