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Speaker 1: Hi everybody. I'm Kelsey Nixon and this is Kitchen Prescription,

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Speaker 1: the podcast you listen to when you don't know what

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Speaker 1: to make for dinner. This is episode fifty eight, Perfect

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Speaker 1: Recipes for having people over. My goodness, what a week

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Speaker 1: to kick off the holidays. I hope everyone had the

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Speaker 1: happiest Halloween with lots of chili, corn bread, and homemade

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Speaker 1: root beer. That is what ours looked like. It was crazy.

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Speaker 1: And I have forgotten since last year that Halloween is

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Speaker 1: not something that just lasts one day. It really feels

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Speaker 1: like it lasts about six days. There are so many

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Speaker 1: activities between trunk re treats, school parties, church activities, neighborhood parties.

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Speaker 1: It is all lots of really fun, good stuff. But

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Speaker 1: it's a lot of stuff. It's a lot of stuff.

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Speaker 1: And maybe it's just like priming the pump for Thanksgiving

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Speaker 1: and Christmas because the hall are here folks. In fact,

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Speaker 1: I literally signed an email today happy Holidays, and I

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Speaker 1: was like, maybe that's a little premature. Anyways, I digress.

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Speaker 1: I hope you had a great Halloween. I hope you're

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Speaker 1: excited as we usher in the holiday season. I know

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Speaker 1: many of you are getting colder weather, even snow on

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Speaker 1: the ground. And the best thing about the holidays is food. Right,

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Speaker 1: this is our Olympics. This is the month where we

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Speaker 1: go all out for food. Between Thanksgiving, cookie exchanges, holiday parties.

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Speaker 1: It's going to be an amazing food holiday season. So

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Speaker 1: that's one of the reasons I wanted to record an

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Speaker 1: episode about perfect recipes for having people over, because chances

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Speaker 1: are if you're someone who has people over, you will

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Speaker 1: likely have people over sometime in the next eight weeks.

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Speaker 1: And so I find myself anytime I am hosting, whether

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Speaker 1: it's a small group, it's family that's in from out

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Speaker 1: of town, it's friends, it's even kids, neighborhood kids, like

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Speaker 1: I'm always thinking, Okay, what should I make? What should

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Speaker 1: I make? And I've got a couple of go to's.

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Speaker 1: Baked zd is always one of those for me. In

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Speaker 1: the summertime, I do a ton of tacos. But I

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Speaker 1: have put together a menu that I think is perfect

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Speaker 1: for having people over, especially in late fall early winter.

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Speaker 1: And so we're going to walk through those recipes a

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Speaker 1: couple of tips I have when it comes to hosting people.

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Speaker 1: But before we do that, let's talk about three simple

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Speaker 1: ideas you can throw on your meal plan for the week.

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Speaker 1: The first recipe is one of our November Recipe Club recipes.

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Speaker 1: It is a maple glazed butternut and kale salad and

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Speaker 1: boil boy, is it delicious. This is one of those

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Speaker 1: recipes that looks every bit as good as it tastes.

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Speaker 1: It's so colorful, it embraces all of the best flavors

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Speaker 1: of fall, and it's just really yummy. It's very hearty.

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Speaker 1: The reason I think it is particularly good for having

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Speaker 1: people over is because it looks so pretty. It just

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Speaker 1: is really, really pretty. So one of the things I

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Speaker 1: like about it is I add not only some shredded kale,

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Speaker 1: but also some shredded Brussels sprouts. And I you know,

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Speaker 1: there are certain things that I assume we all know about,

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Speaker 1: but I'm not sure everybody knows about this, and so

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Speaker 1: I need you to know. A lot of people say, oh,

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Speaker 1: I love to go to a restaurant and order a

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Speaker 1: kale salad, but I don't want to buy kale and

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Speaker 1: have to bring it home and massage the leaves and

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Speaker 1: shred them up. No, no, no, no, I don't even

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Speaker 1: do that. You're gonna buy the shredded kale guys, I

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Speaker 1: want to make sure everybody knows that they sell pre

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Speaker 1: shredded kale. I typically buy mine at Trader Joe's. They

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Speaker 1: have two or three different varieties. I happen to really

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Speaker 1: like the organic variety, mostly because it is the texture

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Speaker 1: of it. It is the most chopped, it's the smallest pieces,

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Speaker 1: and I really really like it, So I would I

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Speaker 1: don't have time to buy full kale leaves and shred

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Speaker 1: them up. I chances are you don't either, so go

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Speaker 1: with the shredded kale this time of year. Trader Joe's

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Speaker 1: also sells shredded Brussels sprouts, and I really like those. Like,

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Speaker 1: if you want to make a salad for Thanksgiving and

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Speaker 1: you want it to be hearty and impressive and pretty

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Speaker 1: and delicious, consider adding some shredded Brussels sprouts. Raw Brussels

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Speaker 1: sprouts in there. So good, so good, so so so good.

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Speaker 1: So we're doing this as just a hearty fall salad.

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Speaker 1: And then I always do a Costco order and get

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Speaker 1: a rotisserie chicken, And so I'm gonna slice of a

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Speaker 1: rotisserie chicken and serve it with this delicious late fall salad. Okay,

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Speaker 1: another recipe we're making this week, green chili and chicken

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Speaker 1: rice soup. This is you know, chicken and rice soup

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Speaker 1: is so classic, and I've done a couple of different

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Speaker 1: variations of it over the years, but I find that

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Speaker 1: it's just easy for me. Like, my kids really got

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Speaker 1: into taco Tuesday and then we kind of exhausted it,

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Speaker 1: but I still like, my family really likes Mexican food,

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Speaker 1: so we typically do Mexican food on Tuesday, and so

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Speaker 1: we're gonna have this on Tuesday. And since it is

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Speaker 1: starting to get a bit cooler, just barely where I live,

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Speaker 1: We're gonna do a soup instead of tacos. And so

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Speaker 1: this is so great. What's nice about these recipes My

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Speaker 1: little girls are, in particular love rice, so I can

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Speaker 1: pull the rice out for them and do the avocado.

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Speaker 1: This is so yummy, so delicious. It uses some shortcut

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Speaker 1: ingredients from your pantry, like a jar of sal severide,

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Speaker 1: and everyone can kind of dress it like you a

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Speaker 1: dress the tacos. So if you want pickled onions on top,

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Speaker 1: you can do that. If you want sour cream or

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Speaker 1: cotia cheese or cilantro, really yummy, really really yummy. And

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Speaker 1: I like to buy the blue corn tortilla chips to

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Speaker 1: crush over the top. And when you get those purple

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Speaker 1: chips with the hot pink pickled onions and that green

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Speaker 1: soup in the water, it's just so pretty. It's so

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Speaker 1: so pretty and so delicious. All right. The last recipe

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Speaker 1: we are doing our Korean beef and rice bowls. Such

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Speaker 1: an easy recipe. It uses ground beef and I've always

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Speaker 1: got some great beef in my freezer. I do some

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Speaker 1: pickled cucumbers with it, just a quick pickle on it.

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Speaker 1: The flavor is so yummy. And I'll do a double

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Speaker 1: batch of rice for the green chili and chicken rice

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Speaker 1: soup and then do this for our rice bowls the

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Speaker 1: next day. So good, very simple. I find that my

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Speaker 1: kids really do well with ground protein. So whether it's

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Speaker 1: ground turkey, chicken or beef, they just eat it up

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Speaker 1: and I can sneak it under the rice and no

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Speaker 1: one really complains about it, and it's a great way

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Speaker 1: to get some protein in them. So there you have

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Speaker 1: a guys, three really simple recipes you can make this week.

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Speaker 1: You can find all of the recipes in Recipe Club

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Speaker 1: individually or in our Weekly meal Plan with an easy

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Speaker 1: to follow shopping list broken down by recipe. We just

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Speaker 1: added a bunch of new recipes to recipe Club. Five

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Speaker 1: brand new recipes and also all of our Thanksgiving lineup.

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Speaker 1: So if you are hosting this year, if you feel

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Speaker 1: nervous about it, or if you're excited about it, sure

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Speaker 1: to check all of the classic Thanksgiving recipes that I

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Speaker 1: make are in recipe Club ready to be printed. There's

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Speaker 1: also a complete guide with a Thanksgiving timeline, so what

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Speaker 1: to do two weeks out, ten days out, five days out,

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Speaker 1: and so forth to make the food holiday feel a

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Speaker 1: bit more manageable. I am hosting my sister and her

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Speaker 1: family this year. I'm so excited, so it's very exciting

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Speaker 1: for me to think about all of the great content

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Speaker 1: I could add to Recipe Club to make Thanksgiving easier

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Speaker 1: and more enjoyable for you this year. I also just

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Speaker 1: want to think everyone who got excited about the recipe

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Speaker 1: Binder launch this past week. My goodness, you guys exceeded

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Speaker 1: my wildest expectations. We sold out in six minutes. I

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Speaker 1: thought maybe we'd sell out in a week. My jaw

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Speaker 1: was on the floor, and then I was frantically calling

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Speaker 1: our manufacturers saying how long is it going to take

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Speaker 1: to make more binders? So we placed an order for

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Speaker 1: ten times our initial amount. We already sold to almost

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Speaker 1: forty percent of that with pre orders. It's just a

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Speaker 1: fantastic gift. I am so grateful and jazzed by your

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Speaker 1: enthusiasm for this product. So if you are interested in

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Speaker 1: snatching up a recipe binder for the holidays, they will

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Speaker 1: be delivered pre holidays, so I can't give you a

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Speaker 1: specific date yet, but they will ship out before Christmas.

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Speaker 1: Make sure you pre order now because I don't know

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Speaker 1: how long those are gonna last. So thanks again for

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Speaker 1: your support. It has meant the world to me. I

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Speaker 1: cannot wait for many years of recipe binder making. We've

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Speaker 1: got so many fun ideas, but this initial one is

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Speaker 1: just the best. You guys are going to love it.

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Speaker 1: All right, let's jump into the back half of the

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Speaker 1: podcast and discuss perfect recipes for having people over. It

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Speaker 1: is officially hosting time, meaning this is the best time

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Speaker 1: to have people over. It's so fun. Whether you are

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Speaker 1: getting together with your book club for an end of

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Speaker 1: your party, you are hosting a favorite Things party, or

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Speaker 1: you're doing a cookie exchange or whatever. It may be

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Speaker 1: this is a great time to have people in your

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Speaker 1: home and feed them food. And so I wanted to

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Speaker 1: talk about a couple of does and don'ts, some suggestions

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Speaker 1: for when you're having people over and you're planning to

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Speaker 1: feed them my best suggestions, And before we even go there,

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Speaker 1: I want to talk about a couple of recipes that

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Speaker 1: I think are great to have in your back pocket

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Speaker 1: for an occasion like this. First of all, I want

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Speaker 1: you to have menus ready to go, meaning that recipes

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Speaker 1: you are already comfortable making, that you feel confident in,

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Speaker 1: and that you know you can just rely on, because

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Speaker 1: I think sometimes how it can feel overwhelming to make

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Speaker 1: dinner just because you have to decide what to make.

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Speaker 1: That applies the same thing to having people over. Sometimes

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Speaker 1: the most overwhelming part is just deciding what you're supposed

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Speaker 1: to make. So if you make that decision now and

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Speaker 1: you kind of have that to rely on, it makes

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Speaker 1: the process easier to invite people over. So I want

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Speaker 1: to tell you a couple of mine I mentioned earlier

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Speaker 1: in the podcast Baked Ceed Caesar salad, really good garlic bread.

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Speaker 1: That is one that I pull out all the time,

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Speaker 1: and I think it's particularly great in the winter months.

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Speaker 1: I like that I can prep it entirely in advance.

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Speaker 1: I can utilize a bag salad if I need to.

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Speaker 1: If I'm feeling fancy, I'll make my caesar salad dressing

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Speaker 1: and it's fire and delicious. If not, I know that

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Speaker 1: that's a backup. Same thing with the garlic bread. I

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Speaker 1: can make the garlic bread from scratch, or I can

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Speaker 1: pick them up at the grocery store. So that's one

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Speaker 1: menu for me. Another menu this time of year, which

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Speaker 1: we've exhausted a bit already, as we're out of October,

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Speaker 1: is corn bread and chili. That's another one. So easy

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Speaker 1: to make. I can make it in the crock pot,

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Speaker 1: it can sit there. The corn bread's delicious. My kids

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Speaker 1: call it yellow cake. Everyone's happy. That's that's another one

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Speaker 1: I can rely on. In the summer months, it is

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Speaker 1: one hundred percent Taco City. I make my carnitas, and

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Speaker 1: when people say what can I bring, it's so easy

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Speaker 1: to say, Oh, can you bring a bag of chips?

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Speaker 1: Can you bring some quacamoli? Can you bring some salsa?

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Speaker 1: Mexican's a really easy thing to divvy up. So that's

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Speaker 1: like one of my go to summer menus. The other

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Speaker 1: thing that I find to be particularly great for maybe

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Speaker 1: you're hosting a baby shower or a bridal shower, is

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Speaker 1: I like a soup and sandwich situation with a salad.

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Speaker 1: And so those are three recipes you're going to see

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Speaker 1: amsp Club this month. Is a really good fall winter salad,

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Speaker 1: which I talked about a little bit earlier. We're making

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Speaker 1: it for just a week night meal, but this is

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Speaker 1: a great salad to make when you're hosting or when

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Speaker 1: you're going somewhere and you've been asked to bring a salad.

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Speaker 1: This is the one I want you to think of

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Speaker 1: because it's really really good and it's so so pretty.

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Speaker 1: I also want to talk about soup and sandwich. So soup.

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Speaker 1: I made a creamy tomato basil with orzo soup that

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Speaker 1: is so next level. And this soup has a backstory

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Speaker 1: years ago. Is my first job after I was on

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Speaker 1: Next Food Network Star, which is a reality show I

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Speaker 1: did on Food Network fifteen years ago. Totally kicked off

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Speaker 1: my career, was amazing. But right after that show, I

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Speaker 1: for a restaurant developing recipes and this was a soup

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Speaker 1: and salad restaurant and one of their signature recipes is

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Speaker 1: this tomato basil soup, and so I developed this home

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Speaker 1: one of the signatures of this is that they add

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Speaker 1: orzo in it right at the very end, scoop of orzo.

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Speaker 1: I actually don't think the restaurant does it anymore, but

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Speaker 1: we did it in our restaurant because it's so it

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Speaker 1: just adds some texture. Oh my gosh, so good. So

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Speaker 1: I like doing the tomato basil soup. I like that

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Speaker 1: I can make in an advance. I can have it

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Speaker 1: ready to go. If I'm planning to make the tomato

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Speaker 1: basil soup and I run out of time, I know

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Speaker 1: that that's something I can easily pick up as well. Now,

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Speaker 1: grilled cheese sandwich. Who does not love a grilled cheese

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Speaker 1: sandwich dipped in tomato soup? But what's so fun about

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Speaker 1: a grilled cheese sandwich is it can kind of be

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Speaker 1: like a blank canvas for flavors. So I've got a

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Speaker 1: grilled cheese in recipe club that utilizes apple and bacon

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Speaker 1: and mustard, and that's great. The one I had a

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Speaker 1: recipe Club this month. Is includes some fig jam or

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Speaker 1: figs bread, some pears so so delicious, and some arugola,

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Speaker 1: and that is something about that combination of flavors. I

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Speaker 1: also use some greyare cheese instead of like a classic

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Speaker 1: cheddar whoa baby, is it delicious? And in the recipe

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Speaker 1: I talk about my favorite way to make grilled cheat

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Speaker 1: sandwiches for a group, because it is completely impractical to

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Speaker 1: think that you are gonna cook each grilled cheese sandwich

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Speaker 1: individually and skillet right, So what I like to do

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Speaker 1: is do them on a big sheet tray, the biggest

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Speaker 1: sheet tray you've got. You're gonna butter the outsides of

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Speaker 1: the bread. You're gonna build the sandwiches. You're gonna pre

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Speaker 1: heat the oven to four hundred, you're gonna put the

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Speaker 1: tops on, You're gonna pop it in for five minutes,

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Speaker 1: flip it, and you have a perfectly golden, brown, ooey, gooey,

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Speaker 1: cheesy grilled chea sandwich. Are ready to go. And if

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Speaker 1: you're doing this for a party, what you can do

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Speaker 1: is after the second five minute flip, just turn the

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Speaker 1: oven off and let them hang out in there. They're

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Speaker 1: gonna stay warm. It's a great fun way to do

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Speaker 1: a grilled cheese for a party. So that's my favorite soup,

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Speaker 1: salad sandwich. I also have a dip in Recipe Club

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Speaker 1: this month. That is a guest contributor, sci Fister from

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Speaker 1: Banifol Kitchen. She's the best. One of her most popular

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Speaker 1: recipes is this artichow. It's only got a handful of ingredients,

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Speaker 1: like we're talking four or five ingredients, and she says,

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Speaker 1: it's the recipe that everybody always wants. So you gotta

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Speaker 1: have a good dip this time of year, right. And

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Speaker 1: then the last recipe that I highly recommend for having

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Speaker 1: in your back pocket when you are having people over

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Speaker 1: is a really good breakfasting brunt recipe because we tend

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Speaker 1: to host a lot and people stay at our house,

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Speaker 1: and I like to do a nice breakfast the morning

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Speaker 1: after a big holiday, whether it be Christmas or Thanksgiving,

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Speaker 1: and so I added this bacon corn scallion strata. Oh

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Speaker 1: my gosh, it's so good. It's like next level delicious.

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Speaker 1: And this is something you can assemble the night before

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Speaker 1: so that when you get up in the morning, all

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Speaker 1: you have to do is pop it in the oven.

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Speaker 1: It's hearty, it's delicious. It feeds a ton of people.

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Speaker 1: You guys are gonna love this. And I've got this

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Speaker 1: on our meal plan for this month for one night

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Speaker 1: when we're gonna do breakfast for dinner. So I'm gonna

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Speaker 1: make this strata and then we'll do some extra bacon

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Speaker 1: and some fruit and some orange juice and it'll be

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Speaker 1: a breakfast for dinner night. Okay, before we wrap up

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Speaker 1: this podcast, I do just want to go through a

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Speaker 1: couple of dos and don'ts for having people over. Now,

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Speaker 1: this might sound a little counterproductive to what I just said,

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Speaker 1: don't make a recipe for the first time when you're

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Speaker 1: having people over. Promise me you won't do this. This

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Speaker 1: is a recipe for disaster folks. That's why the recipes

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Speaker 1: that I have suggested that are great for having people over,

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Speaker 1: they're already on my meal plan this month to make

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Speaker 1: for my family, because it's nice to have a little

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Speaker 1: test run, a little you know, before we have people over.

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Speaker 1: We just make sure, oh yeah, this is familiar. I'm

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Speaker 1: not going to make this mistake because you want things

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Speaker 1: to feel easy, breezy, So do not try a new recipe.

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Speaker 1: Don't do it. You're going to be tempted. Don't do it.

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Speaker 1: Do as much as you can in advance. You'll notice

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Speaker 1: it as I went through some of those recipes I

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Speaker 1: talked about. You can make the bake zd entirely in

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Speaker 1: advance and make the strata the night before. You can

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Speaker 1: make the soup and advance. If there's something you can

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Speaker 1: do in advance, give yourself that gift. Do it, do it,

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Speaker 1: do it, do it, even if that is a little mesonplas.

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Speaker 1: So maybe you're not going to make the entire soup

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Speaker 1: and advance, but you're going to chop the onions, carrots

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Speaker 1: and celery. I would try and carve out some time

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Speaker 1: in advance to get things ready to go. Oh, if

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Speaker 1: you're having a group of guests over and it's maybe

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Speaker 1: a group that you're not as familiar with, don't forget

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Speaker 1: to ask about dietary restrictions. I really think this is

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Speaker 1: a nice kind thing to do. So whether you're sending

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Speaker 1: like an evite or you're sending a text, just including

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Speaker 1: a little asterisk that says, hey, let me know if

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Speaker 1: you have any dietary restrictions. Because I want to make

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Speaker 1: sure everybody has something to eat. That's something that I've

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Speaker 1: started doing, and I think it's a nice thing to do. Okay,

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Speaker 1: this is a big one, and I'm saying it. I'm

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Speaker 1: screaming it from the rooftops because it's a good reminder

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Speaker 1: for me. Don't apologize for the food. Cooking for a

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Speaker 1: lot of people is hard and unless you do it

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Speaker 1: a lot, chances are something's not going to go the

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Speaker 1: way you want it to go. But guess what, it's

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Speaker 1: not the food. This is not a restaurant. The people

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Speaker 1: came for the company. The people came for the experience.

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Speaker 1: People came for the community. People are going to think

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Speaker 1: it's great. They are going to think it's great. Think

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Speaker 1: about this. When was the last time you left a

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Speaker 1: party that was hosted by a friend and you said, oh,

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Speaker 1: the food is really terrible. No, no, no, no, no, no.

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Speaker 1: The food is just a bonus. The whole point is

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Speaker 1: to get together and gather. So if you're hosting and

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Speaker 1: the food does not turn out, just let it go.

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Speaker 1: Just say thanks. When they say food's great, say thanks.

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Speaker 1: Don't say, oh, I know, but the roaster was a

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Speaker 1: little overdone, sorry about that. Just saying oh my gosh,

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Speaker 1: I'm the worst. I'm the worst. At that you guys,

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Speaker 1: it's a good reminder for me. Okay. The last thing

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Speaker 1: I want to say is don't be afraid to accept

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Speaker 1: some help. Some people feel differently about this, but if

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Speaker 1: someone asks if they can bring something, let them bring something.

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Speaker 1: Don't say oh, I've got it, I've got it. Let

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Speaker 1: people bring something. And I would say the same thing

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Speaker 1: at the party when people arrive. I like to have

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Speaker 1: a couple of In fact, sometimes they even write it

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Speaker 1: down or a little post it. If someone comes up to

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Speaker 1: me and says, how can I help, have a designated

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Speaker 1: job for that person. Whether it's filling up the picture

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Speaker 1: with ice water, or it's taking the garbage out so

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Speaker 1: that you've got a clean garbage before everybody eats, or

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Speaker 1: maybe it's getting the paper plates out or whatever it

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Speaker 1: may be, or it's putting on a playlist. Just having

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Speaker 1: a couple of desert things so that once someone says

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Speaker 1: what can I do to help, you don't have to

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Speaker 1: think about what actually ask them to do, and you

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Speaker 1: can just give them a designated job. I don't love

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Speaker 1: my guests doing dishes because I don't I don't know.

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Speaker 1: That's the one that's the one thing where it's like, oh,

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Speaker 1: we'll do it afterwards, let's just sit and visit, because

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Speaker 1: I think dishes can be hard to kind of enjoy

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Speaker 1: the visit. But other than that, I really try and

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Speaker 1: accept the help, and I suggest that you do so

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Speaker 1: as well. Okay, you guys, that's it. A couple of

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Speaker 1: tips for perfect recipes, for having people over, getting a

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Speaker 1: couple of set menus ready to go so that you

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Speaker 1: don't have to think so hard about it, Remember to

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Speaker 1: try those recipes in advance so you're never cooking something

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Speaker 1: for the first time, and a few of those other

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Speaker 1: dues and don'ts. Thank you so much for listening to

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Speaker 1: the podcast, and thank you again for your support for

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Speaker 1: the recipe Binder. I will never get over. I will

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Speaker 1: never forget the way this week has felt with the

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Speaker 1: launch of this passion project for me. You guys are

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Speaker 1: absolutely the best and I cannot wait to chat with

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Speaker 1: you next week. Have a great week.