It’s always a fun time when I get to share my tips on KATU’s Afternoon Live! But, this particular day was extra special because I got to share the episode with two of my favorites— Marlynn from Urban Bliss Life and Teagan from The Enloe Group. It was like a mini-reunion backstage! As usual, I packed a bunch of ideas into a tiny segment, so I talked FAST! But, all of the recipes are available on my blog (linked below). And, it is worth watching if even for the cool chip bag hack!
On the spot I share how to create your own chip serving containers out of chip bags, run through assembling two “salad” chip dips, and assemble a tasty pitcher drink perfect for your summer BBQs.
Get the Summer Sides and Summer Pitcher Cocktail recipes below:
Marlynn made two amazing pasta salad recipes— a BLT Pasta Salad & Filipino Mac Salad. (Does she look familiar? She should! You might recognize her Instagram @UrbanBlissLife where she shares travel and food tips, cookbooks, or her episode on Andrew Zimmern’s Family Dinner!
Tegan is the best at what she does! And, I know… because she and her husband are also the ones who helped me buy my home! (I am a bit biased, understandably!) She is one of the most creative and fun people you’ll ever meet with the most genuine heart. You can see it in all that she does, from her work with The Enloe Group, to her Instagram @TeganEnloe, to her American Dream TV Spots.
Are you as happy as I am about Spring? Cause, despite my allergies, I’m so very happy. The produce and flavors of Spring are very much a part of what aid my happy feelings about the season. This month for my segment on Afternoon Live I shared some fast, festive, and very Spring-inspired appetizers perfect for your Easter brunch or Mother’s Day celebrations. These appetizers pair perfectly with a beautiful asparagus and chevre quiche or a holiday ham.
Watch the Spring Appetizers Segment on KATU
I recommend you watch the segment for antics, tips, and Hannah’s reactions. But, if you’d like to explore the recipes look below!
Spring Pea CrostiniSpring Deviled Eggs (with the secret to the best boiled eggs!)Butter Dipped Radishes
Please let me know if you try these recipes! I can’t wait to hear the additions, subtractions, and reactions you have!
Hosting season is upon us! For those who know me, know that this is my time to shine! 😉 From my Annual Halloween Party through to the New Year, I love to take every opportunity to host or join in on someone else’s amazing party. While I’m sure to pop in here with some holiday guest tips soon, today is all about the hosting. Those who are hosting a Thanksgiving dinner, Friendsgiving get together, Holiday open house, or Christmas shin-dig, this post is for you. While these tips work well for the holiday season, they really are universal for any home entertaining throughout the year.
Invest in neutral serving dishes and service ware that can be used for many different occasions. While beautiful decorative platters absolutely wow, storing them year round can be a pain. While I do have a small collection of holiday-specific items, when it comes to service ware I try to keep it neutral. I collect white or dark wood platters so that they’ll coordinate together no matter the event. I also have sets of tongs and serving utensils in a simple metal so that it goes with everything.
As the saying goes, you feast first with your eyes! When hosting a buffet, setting up a dessert spread, or prepping a beverage station for guests, avoid the school cafeteria look of everything lined up side by side and instead layer items in with varying heights and depths. While you can absolutely find wonderful serving dishes that are tiered and ready to bring height to your table, they too can be difficult to store when not in use. I often hide sturdy cardboard boxes filled with heavy items or books under the table linens to create the desired height I’m looking for. It adds the interest you’re looking for with no extra cost. The best part about this trick is that it is more customizable than one-size platters.
Prep. I can’t say that enough. Even people who throw parties as often as I can get behind on the day of a party. (Thank you to my amazing friends who always pull through and pitch in moments before parties begin!) When hosting a large gathering it is imperative to scale down your day-of plans by either prepping days or weeks before the party or going the store-bought or restaurant-catered route.
Before party prep. Many food items can be cooked in advance, frozen or refrigerated, and reheated on the day. This is especially true of many holiday favorites such as green bean casserole, mac and cheese, or sweet potato casserole. When doing something like this, avoid putting on the toppings in the first preparation of the meal. Get everything done and frozen and then heat up nearly til done before adding the topping and finishing it off. It will keep the dish looking and tasting freshly made. Some items can be done a few days in advance and simply refrigerated such as baking pies or making cranberry sauce. Prep doesn’t stop at the food though. Setting the table, serving platters and all, leading up to the event will save precious moments on the day.
Don’t fear store-bought! I love preparing home-made dishes for the people I love. I love cooking! However, when planning a large gathering, I generally will choose one to three items that I will focus on to whip up myself and then allow myself shortcuts on other items.
The big trick to making store-bought or restaurant-catered feel like it belongs at your special event is plating the items on your own dishes and garnishing them! Store bought pie? Add some cheesecloth or a beautiful napkin around it with some twine to cover the metal tin. Cupcakes? Add an extra cupcake liner! Putting out store bought vegetable platter and dip? Put the dip into a bowl and add the vegetables to your platter, maybe add some sprigs of parsley!
Of course if we are using our neutral serviceware then we will want to put some holiday spirt in somehow. I like to add in my own special holiday twist with linens, printables, home decor items found around the house, and the season’s bounty! In the Fall I’ll pick up extra squash varieties and use them for decor, they’ll make great soups later in the season. Add in some beautiful fall leaves and branches from the yard. In the winter I’ll grab pomegranates and cranberries for pops of red and rosemary or garlands for pops of green.
While some may scoff at this next tip as an extra step that may not be necessary, I think it is the one tip I love the most. Guests may have a variety of dietary restrictions or even preferences that would make it helpful to know what they are about to consume. When serving a plated meal I like to add a menu, but when it is a buffet I like to add printable table tents to highlight dishes and main ingredients. This saves me from needing to repeat myself over and over again throughout the evening listing off what items are. It also helps guests feel more comfortable choosing items they know they’ll enjoy or be able to eat.
One of my favorite things to do at a potluck with friends and family who enjoy cooking is to ask them to send me their recipe (or send recipe cards to them) so I can create recipe cards for the dishes. I’ll set them alongside the dishes so people can see what is in the meal, but then if they really liked a dish they can take home the recipe to recreate it!
Big holiday dinners with family and friends wouldn’t quite be complete without leftovers brought out to enjoy the next day. Give your guests the ultimate gift by providing to go containers for them to fill with their favorites and take home to enjoy. It’s a favor for them and for yourself, because then you have less to deal with in your own fridge!
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