Call for Help

by Cate on March 29, 2007

One of our oldest friends needs recipe help, and I know you guys can come through for him. He is organizing a Spring Fling eat-fest at his office, and want (NEEDS!) ideas for what people can bring or make. I know if anyone can help and inspire him, Sweetnicks‘ readers can. They only have two microwaves, so reheating or actual “day of” cooking needs to be kept to a minimum.

So, what dishes or recipes scream Spring to you? What do you make to WOW your officemates when you have a potluck? Let ‘er rip and show him what you’ve got!

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{ 15 comments… read them below or add one }

dsully0829 March 29, 2007 at 12:21 am

We have the same issue in my office, no ability to reheat except for the microwave. So if I don’t make something in my crockpot, I make a salsa/cream cheese dip served with tortilla chips. The recipe is as follows:

2 – 12oz. tubs of whipped cream cheese
1 jar Chi-Chi’s medium salsa
1 red onion, chopped
1 – 12 oz. package of shredded mozzerella

Stir together the salsa, cream cheese and onion in a medium bowl. Sprinkle the top with shredded cheese. Refrigerate for at least an hour. Serve with tortilla chips.

Easy and tasty!

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Anonymous March 29, 2007 at 12:56 am

Not really a recipe, but when it starts getting warm I make a summer pasta.

1 box angel hair pasta
1 pack of sweet cherry tomatoes
Black Olives
Olive oil to taste
Salt to taste
Pepper to taste
Italian Seasoning to taste
Parmesean Cheese

I cook the pasta ahead of time, and chill it, then put the other ingredients in it and toss. It’s not real heavy and pretty easy.
Tyanne

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Chris March 29, 2007 at 2:13 am

I think various salads are great and not heavy. Any pasta or vegetable salads can be thrown together and marinated overnight using any (bottled) Italian dressing. I am not a fan of bottled dressings, but for some reason, the overnight marinading time brings it all together.

I will think some more and email you! :)

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Sara March 29, 2007 at 2:23 am

In my recipe archives under salad – bean salad and the best pasta salad. under appetizers – shrimp dip, 7 layer dip, corn and black bean salsa on chips, and green chile cheese squares (could be served at room temperature).

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Snarkmeister March 29, 2007 at 2:54 am

I made a fantastic pasta salad a couple of weeks ago when we were in the middle of a heat wave: orzo (cooked according to package directions), roasted shrimp (3 minutes at 400 degrees in the oven with just olive oil, salt & pepper), cherry tomatoes, feta and basil. Toss with olive oil, salt & pepper, and lemon juice. It’s meant to be served room temperature, and it gets better the longer it sits. Yum!

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Elle March 29, 2007 at 3:49 am

If you can find decent strawberries, a great spring salad uses mixed field greens, sliced strawberries, a tangy cheese like feta, blue or goat cheese, some toasted walnuts and a fruity dressing like balsamic vinegar with lemon juice and olive oil with maybe a little pomegrante juice. No one expects strawberries in a greens salad, but it works. Serve with some goat cheese on pre-toasted baguette slices.

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Alisha March 29, 2007 at 4:35 am

I will second (and third) the idea of pasta salad. A great one is All Recipe’s “Sesame Pasta Chicken Salad” — I make that all the time in the summer.

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mdvelazquez March 29, 2007 at 11:40 am

I hope it is okay if I delurk with this one.

Pasta salad is easy and doesn’t require reheating.

Whole wheat pasta, thawed and drained carrots and broccoli, vinaigrette salad dressing.

You can use any canned/frozen vegetable as long as it isn’t mushy. I sometimes add artichoke hearts and/or black olives. I use bottled salad dressing.

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Nupur March 29, 2007 at 11:41 am

Eggs are very Spring-y: how about a tray of deviled eggs? Or a frittata that can be served in wedges or small bites at room temperature?

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chris March 29, 2007 at 12:37 pm

thank you very much for all the great ideas. i think i am going to go with something in the strawberry field and make that fun. i also have to say i look forward to reading this every morning as i am a big fan of Cate. i have known her and the family for MANY years (im not old) and its a pleasure to read this. Kepp up the good work Cate. -Chris

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Sarah Caron March 29, 2007 at 3:46 pm

Here are a few ideas – I can pass along the recipes if you are interested.

– Broccolini Italiano – Broccolini is cooked and tossed with a light vinegrette and served cold.
– Cajun shrimp – quick and easy. This recipe can be made ahead and served warm or cold.
– honey seseme chicken thighs (mmmm)

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Tanya March 29, 2007 at 4:00 pm

I vote strawberry custard pie. With a premade crust, of course. Some things just aren’t worth the effort for work, unless there are some serious foodies there.

Alternately, for something really yummy and fast– puff pastry (also premade) with homemade(!) whipped cream and strawberries.

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Cate March 29, 2007 at 8:45 pm

You guys are fantastic – I knew you could help him out. I wasn’t looking for inspiration for ME, but now I don’t know which recipe to make first!

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Kelly March 30, 2007 at 2:38 am

I would suggest Giada’s mini frittatas.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32633,00.html?rsrc=search

A fruit dip would be easy too..We love Jason’s delis, and the manager at our local one gave us the recipe to theirs.

1 cup sour cream
1/2 cup brown sugar
2 tablespoons grand marnier or orange juice

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Anonymous March 30, 2007 at 2:30 pm

I’d recommend this 50’s style shrimp dip because it’s such a lovely pink color and doesn’t require heating.

2 cans tomato soup, undiluted
6 oz. cream cheese
3 packets knox block unflavored gelatin
2 c. cold water
1 c. diced celery
1 c. diced shallots or scallions
1 c. mayo or sour cream
2 cans baby shrimp

-Bloom the gelatin in the cold water and set aside.
-Over a low heat, cook the soup and cream cheese together, until the latter melts completely into the mix. Take off the heat and cool.
-Add the gelatin including the water it was in. Stir and pour into a mold.
-Refridgerate for about 30 minutes.
-Add the celery and onions, stirring well.
-Return to fridge and let it set for another 15-20 minutes.
-With a fork, mash the baby shrimps until they’re flaky.
-Add them with the juice they were packed in to the mixture.
-Add the mayo.
-Refridgerate until completely set.

Serve with plenty of crackers. They also make good sandwiches.

I don’t know what it is about this recipe, but I could eat the entire mold in one sitting. In fact, I think I’ll make it over the weekend if you want to see pictures.

Hope the party goes well for your friend, it sounds like a lot of fun!

cheers
Butta Buns
buttabuns.wordpress.com

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