Okay, I’m continuing with our collection of buffet worthy recipes. These are the ones that we use at our parties, and have been a big hit!
We really like recipes that can be done ahead of time because it gives us time to work on other things on the day of the party… like decorations and room set up. So here are some more easy recipes that you can add to your arsenal… enjoy!
Side Dish / Casseroles / Main Dish
Becky’s Amazing Green Chili & Rice Casserole
My friend Becky makes this dish and I begged her for the recipe. It’s amazing! The great thing about it is that you can add diced cooked chicken to turn it into a main dish. Either way its yummy, easy and can be made ahead!
Ingredients:
- 2 cups uncooked rice, (4 cups cooked)
- 2 4oz. cans green chilis
- 4 cups Shredded Monterey Jack cheese
- 2 cups sour cream
- salt and pepper to taste
Lightly grease an 9×9 oven safe dish or 2quart casserole.
Cook your rice according to directions on the package.
In a bowl, combine green chilis, sour cream, salt & pepper, and half the cheese.
Add rice to mixture and pour into your casserole dish and top with remaining cheese.
Cover with foil and refrigerate or freeze until you need it.
To Reheat:
Heat oven to 350 degrees and bake for 20-30 minutes.
If frozen, allow to thaw and bake.
Easy and Delicious Chicken Parmesan
I love this recipe! It tastes amazing and is super easy! Another great thing about it is that it can be made ahead of time. You just need an oven and you are good to go. Your guests will think you slaved away all day, and I won’t tell.
Ingredients:
- Boneless, skinless chicken breasts
- 2-4 cups Italian bread crumbs in a shallow bowl
- 2-4 eggs, beaten in a shallow bowl
- 2-4 cups flour, in a shallow bowl
- Garlic powder
- salt and pepper
- mozzarella cheese, grated
- Parmesan cheese
- Large jar spaghetti sauce
- Olive oil
Using a knife, split the chicken breasts in half height wise.
Place breast on cutting board, cover with plastic wrap and flatten with a mallet. (chicken should reduce in height by half)
Sprinkle with salt, pepper and garlic.
Dredge through the flour and then through the eggs.
Dredge through the bread crumbs, shake excess and place in a skillet on med/high with a couple tbsp of olive oil.
Fry in skillet until golden brown, turning once (about 3 min. each side)
Fry in small batches and place onto a tray.
Place fried chicken breasts into large baking dish, chaffing dish or cookie sheet
(If you are making this ahead of time, stop here and cover with plastic wrap and refrigerate
An hour before serving, remove trays from the fridge.)
Spread 1/4-1/2 cup spaghetti sauce on top of chicken and top with grated Mozzarella and Parmesan
Bake at 350 degrees for 30min. or until hot and cheese is melted.
Serve with pasta, or mashed potatoes.
For each chicken breast, raw, will yield 2 servings. For a buffet, make enough for everyone to have at least one.
Roast Beef with Gravy for a Crowd of 50
Roast beef is a great way to feed a crowd. You can make it on the same day of the party or the night before. Reheating instructions will follow the recipe.
Ingredients:
- 18lb Beef, boneless, inside round
- 1 tbsp Garlic powder
- 1 1/2 tbsp Salt
- 1 tsp pepper
Season meat with salt, pepper and garlic. Rub it in well. Place into roasting pan (fat side up).
Roast at 450 degrees for about 30min. (until brown)
Add 2 quarts of water to roasting pan and cover with foil.
Reduce heat to 300 and roast slowly for about 3 hours. Add water as needed.
When done, let rest on cutting board for 1/2 hour before slicing.
Gravy Recipe:
- 1 1/2 cups flour
- 1 1/2 cups cold water
- salt and pepper to taste (same as above)
- beef bouillon (optional)
Whisk together the flour and cold water until smooth.
Add to pan drippings and season with salt and pepper.
Remove excess fat and add enough water to make gravy amount to about a gallon.
Place pan on stove or pour into pot on the stove at med. high heat.
Stir until thickened. Taste and add bouillon if necessary. (1-2 cubes or tsp)
Slice roast beef and fan out into chaffer or oven safe serving ware. Pour gravy on top of sliced meat and cover with foil. Hold warm in oven until serving time.
If making ahead, allow pans to cool and refrigerate. Reheat at about 350, just til warm and serve.
Tips & Warnings: Do not make ahead more than 2 days.
If not using gravy, pour beef broth over sliced meat before storing or reheating.
Tightly wrap roast beef before storing in refrigerator.
Do NOT use microwave to reheat. This will toughen the meat.
Toss Me a Party 