I like to consider myself a good Boy Scout...except that I am a girl, and I'm not really a Scout. So, basically, I live in a pretend world.
And in my pretend world, I like to Be Prepared. Prepared for what, you ask? Well, you see, I have a really fun husband. You know what those words "really fun" really mean? They mean spontaneous...as in I never know what next fun thing he has planned, until it's TIME to HAVE THAT FUN, BY GOLLY!!!
For example, my husband thinks it will be REALLY FUN to have about 80 people over for breakfast on Friday. (And if you know me, you totally understand that I don't typically entertain at breakfast...I barely DO breakfast. I don't even smile before 9:30am!) But, I'm not worried about the massive breakfast entertaining on Friday. It's old hat by now. We've had this same crowd for this event for the last 7 years.
As you can tell from the massive breakfast event, my husband LOVES having people over. Now, I'm not a hermit, but I am probably the less-fun of the two of us. (Also read "less fun" as "more OCD.") Typically, when we have people over for a meal, it's my husband that has had the idea. And, since I'm an agreeable sort (after 9:30am, that is), I usually roll with the punches and try to plan the perfect menu (I know--I'm working on loosening up.)
I always end up enjoying the company, and am always grateful to my husband for having the idea. However, I have learned through the years that part of my enjoyment comes from feeling prepared when company is invited.
I have also learned through the years that part of being spontaneous means "thinking of really fun things to do AT THE LAST MINUTE." It's because of this last-minute quality that I have learned a few tricks, so that I can feel prepared even when I don't have time to GET PREPARED.
There are a few grocery items I keep on hand at all times, so that I can prepare a meal for company at a minute's notice. Literally--I can pull out these items as company is walking in my door, and I can feel good about the meal I will serve them. I feel prepared.
These are also items I use when I want to take a last-minute meal to a friend (who's had a new baby, a sickness, a death in the family, etc...)
Here are the items:
Appetizer
Bag salad- I don't always have this...but if I do, I pull it out and throw it into the colander to rinse. (I know it is pre-rinsed, but it just seems "homier" if I rinse it.)
Baby carrots - I always have baby carrots on hand. If company is walking in the door, I pull out a platter and pour on some baby carrots. If I have broccoli, I put some of this on, too.
Ranch dressing - I always have a bottle of ranch dressing, so I pull out a clear bowl and pour in some ranch. If I have a little notice, I always have a packet of ranch dressing mix on hand. (It only needs some mayo and milk.) Homemade ranch is SO much better than anything bottled. I can even sprinkle on a little paprika (or cayenne pepper) to give it a little more visual appeal. Place the bowl of ranch onto the veggie platter--and voila! A vegetable appetizer!
Main Course
There are lots of fast dishes you can make...but the key is having something on hand at all times. This means you need something that has a long shelf-life. For me, that long shelf-life dish is spaghetti. This is not to say I always make spaghetti for company. I just always have it, if I need it. Otherwise, I prepare something using whatever fresh ingredients I have on hand.
Spaghetti with meatballs - 3 items to keep at all times...spaghetti noodles (I prefer angel hair), a good bottled sauce (Bertolli is my pick), and a bag of frozen meatballs. Obviously, there are other ingredients that will really kick things up a notch, but I can make-do with those basic 3 items.
As company is walking in the door, put on a large pot of water to boil (for the pasta). Pull out the meatballs and place desired amount in a dish to start defrosting in the microwave. Pour the sauce (Quick! Before company sees the bottle!!) into a pan and start heating up. Even though the sauce is already yummy, I like to add a few things to make it my own--7-8 good shakes of pepper, some extra basil, and if I have it, I LOVE to add some tomato paste. To me, tomato paste is what MAKES a good tomato sauce! If your spaghetti sauce is a cheaper version than Bertolli, adding a can of diced or crushed tomatoes makes the sauce seem more homemade.
Once the meatballs are defrosted (usually in about 5-7 minutes), pour them into the sauce heating on the stove. By now, the noodles are nearly ready, and I can serve everything up!
If I am taking this last-minute meal to a friend, I pour the noodles into the sauce, and stir. I then pour half the spaghetti mixture into a casserole dish, sprinkle on some grated cheese (sharp cheddar is my favorite), pour on the rest of the spaghetti and top with about a cup of shredded cheese. Broil for just a minute or two--until the cheese is bubbly. Baked spaghetti!
Bread
I always always always have a pan of Sister Schubert's yeast rolls in my freezer. If your stores don't carry Sister Schubert's rolls, you should ask! They really are amazing. I have stopped making homemade yeast rolls for the holidays--because Sister Schubert's really are every bit as good as my homemade ones.
When company arrives, I can put a frozen pan of rolls into the oven, and they will be ready in 15-20 minutes. The only extra thing I do is brush melted butter on the top as it comes out of the oven. Heavenly!
Dessert
There are a lot of different dessert options that can be fun...
Ice cream sundaes - Fun, and get your guests involved as they make their own! You need only some of these items to make it work--ice cream, put out a plate of store-bought cookies, chocolate and caramel sauces, hot fudge, fresh or quickly thawed strawberries, Reddi Whipped Cream for the top...
Fruit cobbler - Okay, this is really called "dump cake," but I just can't bring myself to call it that in front of company. (If you've read a previous Works for Me Wednesday, you already know I take this last-minute dessert to friends!) I keep these ingredients on hand at all times, for a last-minute dessert. Can of fruit pie filling (any kind--my favorite is peach!), can of crushed pineapple, box of yellow cake mix, stick of butter. That is all you need to make this delicious fruit cobbler! It takes about 50 minutes to bake--so it can be baking while you're eating. I promise, your guests will want some after smelling it baking!
To make the dump cake, mix the can of pie filling and crushed pineapple in the bottom of a baking dish. Pour the dry yellow cake mix on top, and drizzle a stick of melted butter on top. That's it! Bake at 350 degrees until golden brown (about 50 minutes). If you have ice cream or whipped cream, serve it alongside to make it extra-special. You can also add some pecan pieces or almond slivers to the top of the dry cake mix when baking--but you do have to be careful, as the nuts can easily burn.
There you have it! If you keep these few ingredients on hand, you, too, can feel prepared when your fun-loving, spontaneous, I'm gonna kill him husband walks in the door with company for dinner!
Be sure to wink at him real cute when you ask him to help with the dishes!
Want to check out some more GREAT IDEAS at WFMW? Go on, I'll be here when you get back!
