By: Kara Kimbrough
The official start of spring is this week...this fact alone should be cause for celebration. After all, what’s not to love about spring? We’re in all-too-short balmy window before summer’s oppressive heat descends and stays around until mid-fall. Within that window are several entertaining opportunities, including celebrating Easter, high school or college graduations, Mother’s Day and much more.
One thing I’ve picked up from hearing friends discuss spring milestones that warrant a gathering of friends and family is that they’re afraid their home, budget or cooking skills aren’t “good enough” to meet others’ expectations.
Here’s the honest truth about these types of beliefs: if they’re really friends (and family should go without saying), they don’t care about being served elaborate food or being entertained in a showplace. They simply appreciate being invited into your home to enjoy food and fellowship. In fact, they often won’t remember the food you served, but will never forget the time they spent in your home as the honoree or invited guest.
A tip I’ve picked up from years of interviewing caterers, party planners and hostesses is to keep it simple. This rule of thumb applies to the main entree, sides, dessert and most of all, your plans. At this time of year, guests are not looking for heavy dishes served in colder months. Just following this tip simplifies the process, cuts expenses and makes entertaining doable for anyone.
A number of light dishes exist that can be easily doubled or tripled, depending on the size of your crowd. A large skillet of grilled chicken, rice and vegetables can feed the multitudes and doesn’t require more than a green salad and slices of garlic bread or garlic-cheese biscuits to satisfy the heartiest of appetites.
For a ladies-only gathering, a bowl of chicken, shrimp or pasta salad is easy to stir together and is “plenty,” especially when served with a pretty charcuterie board of sliced vegetables, dips, crackers, sliced bread and cheeses.
For dessert, a simple strawberry shortcake that tastes more like shortbread is easy to create, especially if you choose to use Cool Whip (just make sure to throw away the container!) instead of making homemade whipping cream.
As special occasions and milestones arise, remember that they deserve to be celebrated. Just follow my advice for a seamless meal: forget about the aesthetics of your home and remember that the memories of simple, but delicious food and your warm hospitality will linger long after the celebration is over.
Spring One-Pan Chicken and Vegetables
3 chicken breasts (sliced in half lengthwise if they’re very thick)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt and pepper
3 garlic cloves or 1 teaspoon minced garlic
1 small yellow onion
2 cups broccoli florets (if frozen, thaw beforehand)
1 cup yellow rice
4 cups chicken stock
8-ounce cream cheese
cup frozen peas
1/2 lemon, juiced
Parmesan cheese (for topping)
Sprinkle of red pepper flakes (for topping)
Finely mince the garlic (if using fresh), chop broccoli into small pieces, and mince the parsley.
Prep chicken by cutting off any fat or tendons. Season well with seasonings. Add oil to skillet and fry chicken on medium heat for a few minutes on each side until golden and cooked through. Remove and cover, set aside.
In the same pan on medium heat add the chopped onion. Sauté for 2 minutes before adding the garlic and broccoli. Continue sautéing for a few more minutes until vegetables are slightly soft and fragrant.
Add in the rice and toast for 1-2 minutes until slightly browned. Pour in the chicken stock and mix well. Turn heat to low and simmer for 15 minutes.
Once most of the liquid has been absorbed add cream cheese and frozen peas. Mix well. Next add the juice of half a lemon, and additional Italian seasoning and salt & pepper to taste.
Slice cooked chicken into 3-inch pieces and place on top of rice and vegetables. Add fresh parsley, grated parmesan, and red pepper flakes, if desired. (Recipe doubles easily)
Strawberry Shortcake
1 stick butter, softened
2/3 cup granulated sugar
1/2 cup milk
1 egg
1 vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Strawberries
½ pound sliced fresh strawberries
Whipping cream:
1 cup heavy whipping cream
1 cup powder sugar
1 tsp vanilla extract
Start by whipping heavy cream in a stand mixer until soft peaks form. Add vanilla and powdered sugar and mix until peaks stiffen (about 2 minutes). Refrigerate until ready to use.
To make cake:
Preheat oven to 350 degrees. In a large bowl mix butter and sugar before adding in egg and vanilla extract. Mix well then add in milk.
Once wet ingredients are incorporated, add in dry ingredients and fold to combine. Transfer batter to a lined 9-inch cake tin and bake on 350F for 23-25 minutes.
Allow cake to cool completely before creating individual servings by using round biscuit cutters or cutting into squares. Top one layer of cake whipping cream and fresh strawberries, then add another layer for an extra generous serving.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.
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