Aside from your guests, the most important part of a successful dinner party is a good meal! We’re not the best cooks and to be totally honest we usually eat take out so here’s an easy recipe we found online that’s pretty hard to screw up. I mean you can turn on an oven right? And say what you will about Rachel Ray but this recipe from her site was basically foolproof…even for two take out kings.
First course - New England Clam Chowder
It’s warm, hearty, and perfect for the cold. Save yourselves some time and trouble here and just got buy a can of Campbell’s, add milk, and serve with some crackers or warm bread.
Second course - Caprese Salad
All I can think of as I type this is "crazy for caprese" lolol because that’s what our friend said as soon as we served this course.
This is so easy it shouldn’t even count. We basically already had the ingredients in our fridge already but if you don’t, all you need is fresh mozzarella, tomatoes, and balsamic dressing. We served ours on a small bed of baby spinach because we’re fat and like to eat.
Third(ish) Course - Strawberry and Lemon Sorbet
I mean…I feel like it’s cheating to call this a course but someone told us that we needed a pallete cleanser before the main course so we listened. Besides, who doesn’t like sorbet? This was totally store bought. You might have to make a couple passes down the ice cream isle at the grocery store but I assure you it’s there. Serve one scoop in a small fancy dish and garnish with mint. Cause we classy.
Fourth Course - Black Tie Chicken Cordon Bleu w/ Pumpkin Cream Sauce Pasta
Here’s where you get to practice your cooking skills. It really wasn’t hard at all and didnt take a lot of time. Just follow the instructions below and you’ll be fine. We have faith in you. =)
Black Tie Chicken Cordon Bleu via Rachel Ray
- 4 boneless, skinless chicken breasts, pounded thin
- 4 to 6 slices prosciutto
- 1 cup shredded Asiago cheese
- A handful chopped basil
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- Preheat oven to 425°F.
- Lay chicken breasts flat and place 1 to 2 pieces of prosciutto on top. Top with 1/4 cup shredded cheese to each breast and a sprinkle of basil, some salt and pepper.
- Roll each breast lengthwise and secure with toothpicks or three to four pieces of kitchen twine: Tie one on each end to close and one or two in the middle.
- Heat a frying pan with olive oil over high heat and sear the chicken rolls on all sides, about 1-2 minutes on each side or until medium brown and lightly crispy.
- Place chicken on a baking sheet and transfer to oven to cook through, about 15 minutes.
- Allow the chicken rolls to rest a few minutes before removing the twine. To serve, cut each breast at a sharp angle, yielding 6 to 8 roulades.
Pumpkin Cream Sauce Pasta via Rachel Ray
- 1 box of pasta of your choosing (we used bowtie because duhh we like the shape)
- 1 1/2 cups half-and-half
- 1/2 cup whole milk
- 1 15-ounce can of pumpkin puree (had no idea where to find this - FYI it’s in the BAKING SECTION)
- 1 teaspoon dried sage or 1 tablespoon fresh sage leaves, chopped
- Salt and pepper
- Flour, to thicken if necessary (we did end up using some flour)
- Prepare pasta according to directions and set aside in a covered pot.
- While the pasta is cooking, combine half-and-half and whole milk in a saucepot. Bring to a simmer and cook until reduced by half. Remove from heat, add sage, salt, pepper and canned pumpkin and stir until smooth.
- Place saucepot back over the heat and stir until thoroughly heated. If a thicker texture is desired for the sauce, flour may be added until desired consistency is reached, making sure to whisk thoroughly after each addition.
- Toss sauce with pasta.
Fifth Course - Potluck Dessert
The easiset course because all you have to do is tell your friends to bring something (and it better be good!) for dessert lol. Nom nom nom!
There you have it. Our “5” course Friendsgiving menu. Hope this inspires you to throw your own holiday dinner party. And remember, if we can do it you can too.
Written by Anthony