My very second dinner party
During the Christmas season, I hosted a fabulous dinner party for my nearest and dearest.
We worked our way through a healthy selection of appetizers, including a veggies & hummus dish and, of course, brie cheese and crackers. For the main course, I made a healthy sweet potato casserole (with a recipe courtesy of Tone It Up) and a big salad with add-in grilled chicken – in honor of Seinfeld, my brother’s and my newfound obsession. For dessert, I melted milk chocolate over whole-wheat pretzels and topped them with crushed peppermint. We ate the pretzels over fresh vanilla bean ice cream. Do I have to say it again? It. was. fabulous.
The story behind the Big Salad:
In fact, I had such a great (and easy!) time hosting a party that I decided I would have another to ring in the summertime. Once I established a date, time, and guest list, I had only one more task: what would I cook??
With less than a week left until the big night, I need to choose recipes and test them (always important!). So far, I’m thinking about serving this menu:
- Tortilla chips with guacamole and salsa (all homemade!)
- Baby carrots and celery with hummus
- Spicy Black Bean Stuffed Peppers from Can You Stay For Dinner
- Cinnamon Lime Quiona from Eat, Drink, and Be Vegan by Dreena Burton (my favorite vegan cookbook to date!)
- 100-calorie moist chocolate cupcakes from Can You Stay For Dinner topped with the best frosting I’ve ever had from the Pioneer Woman.
- I may lay out a selection of Not chocolate dipped strawberries inspired from How Sweet It Is.
Yum. I’m salivating already. One of the perks of playing hostess is that I get to taste-test all of the dishes before I serve them. =)