Entertaining is definitely not as it was pre-pandemic, that said, there’s no reason why we can’t serve up wonderful dishes for our families. And, they’re great for 1 to 2 people too.
I went to Pinterest to gather up some mouthwatering recipes to share below. Some of these make great appetizers or side dishes. Let’s get to the Roundup!
Baked Brie in Pastry
Original recipe → My home based life
- 1 Brie Wheel large
- 1/2 cup Cherry Pie Filling
- 1 sheet Puff Pastry
- Preheat oven to 350F
- Roll out the puff pastry until flat and place directly on a baking tray.
- Place the brie wheel in the middle of the puff pastry and top with the cherry pie filling.
- Fold the puff pastry over the top of the brie-like a present – you can use a pattern or just fold all four sides in. I pinched each corner individually and pulled in, then made another corner in between each corner (for a total of 8 folds).
- Press the puff pastry together in the center of the brie.
- Bake for 12-18 minutes until puff pastry is golden brown.
- Let cool for 3-5 minutes as you assemble your platter before cutting into the baked brie.
original recipe → Isabel Eats
- 2 cups shredded oaxaca cheese
- 2 cups shredded monterey jack cheese
- 8 ounces Mexican chorizo, casing removed
- 1 teaspoon olive oil
- 1/2 small white onion, minced
- 1 jalapeno pepper, seeds removed and diced
- 1 diced Roma tomato, for garnish
- 2 tablespoons chopped cilantro, for garnish
- tortilla chips or warm corn tortillas, for serving
- Preheat oven to 400ºF. In a medium bowl, combine the shredded oaxaca and monterey jack cheeses. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add the chorizo and crumble with a spoon, cooking for 5-7 minutes until the sausage has browned.
- Transfer the cooked chorizo to a plate lined with paper towels and set aside.
- Remove any excess fat left in the skillet from the chorizo and place the skillet back over medium-high heat.
- Add olive oil, onions, and jalapenos. Saute for 6-8 minutes, stirring occasionally, until softened and translucent.
- Remove the skillet from the heat and transfer the onions and peppers to a small bowl.
- Assemble the queso fundido by adding 1/2 of the shredded cheese on the bottom of the skillet, followed by all of the chorizo, onions, and peppers, and then top with the remaining shredded cheese.
- Place in the oven and bake until the cheese has completely melted, about 8-10 minutes.
- Remove from the oven and top with diced tomatoes and chopped cilantro. Serve immediately.
- Don’t have cast iron? You can also make this dish in a regular baking dish. Follow the recipe instructions and then layer the queso fundido in a small baking dish or a pie plate.
- Can’t find oaxaca cheese? You can use mozzarella, queso asadero, or queso chihuahua instead.
- Though you can make the dish with all oaxaca or all monterey jack cheese, I prefer the flavor of 1/2 and 1/2.
Crab Stuffed Mushrooms
Original recipe → Will Cook for Smiles
- 16 oz medium portobello mushrooms
- Save mushroom stems
- 1 tbsp olive oil to cook veggies
- 1/2 cup finely chopped onion
- diced mushrooms stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese softened
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- black pepper
- 1/4 cup fresh grated Parmesan cheese for topping
- Preheat the oven to 375° and lightly grease a baking dish.
- Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
- Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
- Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl.
- Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
- Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
- Sprinkle with some grated Parmesan cheese over the top of stuffed mushrooms.
- Bake stuffed mushrooms for about 20 minutes (about 25 for larger mushrooms).
Original recipe → Taste of Home
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 tablespoons butter, melted
- 3 tablespoons Buffalo wing sauce
- 1-1/2 cups 2% cottage cheese
- 1/4 cup fat-free plain Greek yogurt
- 1/4 cup crumbled blue cheese
- 1 envelope ranch salad dressing mix
- Celery sticks, optional
Preheat air fryer to 350. In a large bowl, combine cauliflower and oil; toss to coat. In batches, arrange cauliflower in a single layer in air-fryer basket. Cook until florets are tender and edges are browned, 10-15 minutes, stirring halfway through.
In a large bowl, combine buffalo sauce and melted butter. Add cauliflower; toss to coat. Transfer to a serving platter. In a small bowl, combine dip ingredients. Serve with cauliflower and, if desired, celery sticks.
Original recipe → Skinny Taste
- 4 5 oz. thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
- 1 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup red bell pepper chopped
- 2 cloves garlic minced
- 9 ounces fresh baby spinach (from two bags)
- 2 ounces 1/3 less fat cream cheese (I like Philadelphia)
- ¼ cup half & half cream
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Refrigerate leftovers up to 2 days or freeze in individual containers for up to 3 months. Reheat in the microwave about 3 minutes.
If you try any of these recipes, let me know how they turned out for you!
Need more inspo? Like and follow my Pinterest board, “My Journey to a Healthier Me“!