Unexpected (or maybe expected) company coming and you want a foolproof dinner recipe. Not much time and you don’t want much fuss. What do you serve?

Grilled steak and baked potatoes work in summer but require you pay close attention to the grill. My rock-solid choice is roast chicken. It’s always great and it’s low stress.

Clean and dry chickens. Salt inside and out. Stuff with lemon (very important), onion, sage, and rosemary. Rub outside with olive oil then poultry seasoning. Roast on a rack at 375 for 1.5 hours. Serve with a steamed veg and maybe a boxed pilaf.

What’s your go-to?

Any fish with julienned veggies prepared in parchment paper.

We usually have salmon in the freezer, so that would be our choice. Find your favorite seasonings.

Something like this: https://www.foodnetwork.com/re...table-recipe-1914616

I like finding the ones where the whole meal is in the packet - protein and veggies, then tear or scissors once on the plate. You can always add a starch for a side.

Easy to prep and then I think we've had the most luck with 17-18 minutes in the oven.

Some sort of baked salmon, mango chicken, lamb shanks, pork burnt end, teriyaki chicken, rotisserie chicken, Caesar salad, creamy Italian salad, …

Whatever prepared stuff I could get from Costco or Trader Joe’s or ALDI or the local grocery store that I can just take out of the container and serve. A little bit heating in an oven is fine, but basically no preparation. The specific selections will depend on attendees’ diet restrictions and what’s available and on discount at the store.

In summer, grilled shrimp and panzanella. Light and delicious (it helps that I love it). Also spatchcocked chicken or salmon, sugar snap peas and corn on the cob In winter, some sort of braise - lamb shanks, short ribs, or a long cooked Bolognese.

I have a chicken thighs baked with lemon, garlic, and capers recipe that's good. For company (and for Quirt), I throw in some breasts, too, but I'm not convinced they come out well. I always find white poultry meat to be dry, so I'm not a good judge. Sides might be coconut rice and broiled pineapple or roasted grape tomatoes.

It's a little more time consuming, but lasagna, salad, and garlic bread is always popular.

If I'm cooking for people of my cultural persuasion, I'd probably do ham or a pork roast, potato salad, and some kind of vegetable casserole.

If I know that they're open to interesting spices, I have a chicken thighs in morroccan spices with dried apricots crockpot recipe that is to die for when served over couscous. I'd probably do a cucumber and tomato salad with it.

quote:

Your Company Dinner go-to

I like to go-to other people's houses for dinner.

Nice selection here....now if I can just wrangle an invitation...or two or three...

Rice Krispies chicken. It's baked, not fried. The recipe:

https://www.ricekrispies.com/e...-chicken-recipe.html

quote:

Originally posted by Mary Anna:
If I know that they're open to interesting spices, I have a chicken thighs in morroccan spices with dried apricots crockpot recipe that is to die for when served over couscous. I'd probably do a cucumber and tomato salad with it.

Mary Anna, you might like this. I use Castelvetrano unpitted olives and they cook up so buttery.

https://www.bonappetit.com/rec...een-olives-and-lemon

That looks amazing! Thank you!

quote:

Originally posted by Mary Anna:
If I know that they're open to interesting spices, I have a chicken thighs in morroccan spices with dried apricots crockpot recipe that is to die for when served over couscous. I'd probably do a cucumber and tomato salad with it.

Recipe, please!

quote:

Originally posted by rontuner:
Any fish with julienned veggies prepared in parchment paper.

We usually have salmon in the freezer, so that would be our choice. Find your favorite seasonings.

Something like this: https://www.foodnetwork.com/re...table-recipe-1914616

I like finding the ones where the whole meal is in the packet - protein and veggies, then tear or scissors once on the plate. You can always add a starch for a side.

Easy to prep and then I think we've had the most luck with 17-18 minutes in the oven.

How hot is your oven for the 17-18 minute cook? I’m always worried that you can’t check the fish without letting all the steam out, and does that mean it’s game over?

quote:

Originally posted by Steve Miller:

quote:

Originally posted by Mary Anna:
If I know that they're open to interesting spices, I have a chicken thighs in morroccan spices with dried apricots crockpot recipe that is to die for when served over couscous. I'd probably do a cucumber and tomato salad with it.

Recipe, please!

Here you go!
Moroccan Chicken with Chickpeas and Apricots

I used to have one that used prunes instead of apricots that I actually liked better, but it's awkward to tell your friends that you just fed them prunes, and saying "dried plums" doesn't fool anybody.

A few months ago I tried out this chicken recipe from Tamimi & Ottolenghi's Jerusalem cookbook.

Roast Chicken with Clementines and Arak

It's really easy. I use chicken quarters rather than a whole cut up chicken. I prefer the dark meat and it stays moist.

This I gotta try!