occasion: dinner party

This easy shrimp and grits comes together in 20 minutes thanks to quick cook grits. Make this Southern recipe for a weeknight family dinner or weekend brunch.

Shrimp and Grits

c. low-sodium chicken stock, divided

c. quick cook grits

c. grated pepper jack cheese

c. grated sharp cheddar

c. mascarpone, softened

Kosher salt and pepper,

0live oil

lb. jumbo shrimp, peeled and deveined

Cajun seasoning

bacon, chopped

onion, chopped

red bell pepper,

jalapeño pepper, seeded and chopped

tomato paste

sauce,

lemon, juiced

green onions, sliced, to serve

In a saucepan, bring 3 cups of the chicken stock to a boil. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, cheddar, and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm.

In a separate saucepan, heat the remaining 2 cups of stock until hot.

Meanwhile, in a large skillet over medium-high heat,&nbsp;heat the oil and remaining 2 tablespoons of butter. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more&nbsp;salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Season with more salt and pepper.&nbsp;

To serve, spoon the shrimp and sauce over the grits and top with green onion.&nbsp;

Chocolate choux buns: Choux pastry can be difficult to make, so follow this easy chocolate choux bun recipe to ensure success.

Chocolate choux buns

g (2 ounces) butter,

150 mL (1⁄4 pint) sparkling spring water

level tbsp golden caster sugar

65 g (21⁄2 ounces) plain flour,

eggs,

284 mL carton double cream, sugar

200 g (7 ounces) plain chocolate, melted with 75 grams (3 ounces) butter

Melt the butter with the water and caster sugar in a heavy-based pan.&nbsp;

Bring to the boil, turn off the heat and immediately tip in all the flour.

Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan.

Turn the ball into a bowl and cool for 15min. Preheat the oven to 220°C (190°C fan) mark 7.

Gradually whisk in the eggs a little at a time until the mixture is shiny.

Sprinkle water over a non-stick baking sheet. Put eight large spoonfuls of the mixture on to the baking sheet.&nbsp;

Bake for 30min until risen and golden brown. Turn off the oven.&nbsp;

Pierce each bun. Leave in the oven for 10-15min. Cool on a wire rack.&nbsp;

Halve buns and fill with cream. Top with warm melted chocolate.&nbsp;

Pop these easy cocktail meatballs in your slow cooker and serve them up at your next party.

Cocktail Meatballs

beef

pork

breadcrumbs

c. grated onion (about 1 small onion)

c. fresh parsley. finely chopped

eggs

kosher salt

black pepper

chili sauce

apricot preserves

soy sauce

sriracha

For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.&nbsp;

For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in 2 layers.&nbsp;

Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.&nbsp;

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There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Bulgur and Cashew Stuffed Eggplant

olive oil

garlic

golden raisins

curry powder

salt

c. quick-cooking bulgur

water

eggplants

c. cashews

mint

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add  bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

This air fryer pork tenderloin is coated in brown sugar, paprika, dried thyme, and garlic powder to create a flavorful crust. It is an easy dinner recipe!

Air Fryer Pork Tenderloin

light brown sugar

thyme

paprika

garlic powder

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.

Everything you need to know to deep fry a turkey, from how long to what temperature and how much oil to use.

How to Deep-Fry a Turkey

vegetable, canola or peanut oil

dry brined turkey (12–14 pounds)

Carefully pour oil into the turkey fryer's&nbsp;tub or pot up to the MAX fill line.&nbsp;If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)

Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels. 

Add your turkey to the basket and tuck in the wings.&nbsp;Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should&nbsp;turn off the flame and&nbsp;gently (and slowly)&nbsp;lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer.&nbsp;When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.

Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound.&nbsp;When the timer expires, turn off the heat and&nbsp;use the fryer's included handling tools to&nbsp;carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.&nbsp;

&nbsp;Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.

How to deep-fry a turkey: 

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Get adventurous in the kitchen! Try deep frying instead of oven roasting a turkey. Here’s how to achieve a perfect, crispy deep-fried turkey.

How to Deep Fry a Turkey

Sweet fruit, tart pickled onions, and a rich, savory dressing pair well for this easy early fall salad. Serve it at a dinner party, or for a weeknight starter.

Bibb Salad with Pickled Onion, Fennel, and Plums

c. Champagne vinegar

sugar

black peppercorns

c. thinly sliced red onion

Bibb lettuce butter lettuce hearts

plums,

Green Goddess Dressing

Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.&nbsp;

Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

Enjoy every bite of butternut squash lasagna. This cozy fall main dish recipe has layers of squash, Italian sausage, spinach, and mozzarella cheese.

Butternut Squash Lasagna

c. pre-chopped butternut squash (about 3 lb.)

sage leaves

kosher salt, divided

hot Italian sausage

half-and-half

(10-oz.) package frozen chopped spinach, thawed

c. cottage cheese (large curd)

cheese,

garlic cloves, finely chopped

lasagna noodles, from 1 (16-oz.) package

fresh mozzarella, sliced

Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the butternut squash, sage leaves, 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Spread into an even layer and roast until the squash is tender, about 45 minutes.

 Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until the sausage is browned and cooked through, about 8 minutes. Remove from the heat and set aside. 

Transfer the roasted squash and sage to a food processor with the half-and-half. Puree until the mixture is smooth and creamy, about 1 minute, stopping to scrape down the sides of the bowl as needed. Set aside.&nbsp;

Wrap the spinach in a double layer of paper towels and squeeze to remove as much liquid as possible. In a large bowl, stir together the spinach, cottage cheese, eggs, ½ cup parmesan, garlic, 1 teaspoon salt, and the remaining ½ teaspoon pepper. Set aside.

Bring a large pot of water to a boil over medium-high heat. Add the remaining 1 tablespoon olive oil and ½ teaspoon salt to the boiling water, and cook the lasagna noodles until al dente, about 8 minutes. Drain and lay flat on a lightly greased baking sheet.&nbsp;

To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 13-by-9-inch baking pan, overlapping slightly if necessary. Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the cottage cheese mixture over top; spread evenly. Repeat the layers with the noodles, squash puree, whole milk mozzarella slices, Italian sausage, and cottage cheese mixture. Top with the remaining 4 noodles and squash puree, spread evenly. Top with fresh mozzarella and sprinkle with the remaining 1/4 cup parmesan.

Cover the lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until the lasagna is heated through and the top has browned, 20 to 25 minutes. Let stand for 10 minutes before serving with more parmesan.

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This mashed potato casserole is loaded with crispy bacon, two types of cheese, onion dip, fried onions, and even potato chips! This side dish recipe is so good.

Mashed Potato Casserole

c. (1 stick) salted butter, melted,

(16-oz.) sour cream

(1-oz.) envelope onion soup mix

russet potatoes, peeled and cut into large chunks

c. heavy cream, warmed

bacon,

monterey jack cheese, shredded (about 2 c.)

c. crispy onions

Black pepper,

c. lightly crushed kettle cooked potato chips with sea salt

c. grated parmesan cheese (about 1 oz.)

chives,

For the casserole: Preheat the oven to 375°F. Generously butter a 13-by-9-inch baking dish.&nbsp;

In a small bowl, stir together the sour cream and onion soup mix. Refrigerate while you prepare the potatoes so the flavors have time to meld.

Place the potatoes into a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat and cook until the potatoes are fork tender, 20 to 25 minutes.&nbsp;&nbsp;

Drain the potatoes well and return them to the same pot. Place the pot back on the same burner (heat turned off) and mash until there are no visible lumps.

Add the prepared onion dip, melted butter, heavy cream, bacon, monterey jack cheese, fried onions, and salt, and stir to combine. Season to taste with pepper. Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.&nbsp;&nbsp;

For the topping: In a small bowl, stir together the fried onions, potato chips, and parmesan. Sprinkle the mixture evenly over the top of the mashed potatoes. Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.

This stromboli recipe is perfect for game day! Stromboli is filled with thinly sliced cured meats, such as pepperoni, salami, or ham, and lots of melted cheese.

Stromboli

dry yeast (about 2 1/4 tsp.)

c. warm water (100 to 110º)

c. all-purpose flour

extra-virgin olive oil,

Italian seasoning

lb. mozzarella cheese

pepperoni

lb. very thinly sliced salami

lb. very thinly sliced capicola or ham

garlic salt

cheese

parsley

Marinara sauce,

For the crust: Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil, salt, and Italian seasoning, and mix with a spatula or wooden spoon until a shaggy dough is formed. Mix the dough on medium-low speed for 8 to 10 minutes until smooth and elastic.&nbsp;

Cover the bowl with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, divide into two equal pieces and form into balls. Place each ball into separate bowls, that have been brushed lightly with olive oil. (You can reuse the mixing bowl if you've scraped it clean!) Cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.

For the stromboli: Stretch each piece of dough into a 10-by-12-inch rectangle, on a lightly floured surface. Spread the pepperoni in a single layer over top of each dough rectangle, leaving a 2-inch border on one of the long edges. Repeat with the salami, then the capicola. Divide the cheese evenly over top of the cold cuts.

Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk the egg with 1 tablespoon of water in a small bowl. Brush the edges of the dough with the egg wash. Starting with the long side without the 2-inch border, roll the dough over top of the meats and cheese. Pinch the dough to seal the short edges, and tuck it into the roll. Place the stromboli seam side down on the baking sheet. Repeat with the second piece of dough, leaving space between the first on the baking sheet. Brush each stromboli with the remaining egg wash.

Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough on each stromboli. Sprinkle garlic salt and parmesan cheese evenly all over both.&nbsp;

Bake for 25 to 30 minutes, until golden brown. Let rest for 10 minutes on the sheet tray. Transfer to a cutting board and slice into pieces about 2-inches wide. Sprinkle with parsley and serve with warm marinara sauce.

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Stuffed butternut squash recipe calls for filling roasted squash halves with spicy sausage, rice, mushrooms, kale, and cheese. It's an all-in-one dinner!

Stuffed Butternut Squash

butternut squash,

Kosher salt and black pepper

lb. spicy breakfast sausage

garlic cloves,

red onion,

cremini mushrooms,

sage

c. chiffonade kale (from 3 to 4 large leaves)

brown rice

c. grated gruyere (about 4 oz.)

c. parmesan cheese

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes. 

Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.&nbsp;

Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.&nbsp;

Serve hot, topped with the parmesan and remaining parsley.

Brussels sprouts casserole features tender, caramelized Brussels sprouts, smoky bacon, cheese, and a crispy panko topping for a tasty veggie side dish recipe.

Top 19 occasion: dinner party recipes from across the web

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Top Tags

Shrimp and Grits

Chocolate choux buns

Cocktail Meatballs

Bulgur and Cashew Stuffed Eggplant

Air Fryer Pork Tenderloin

How to Deep-Fry a Turkey

Bibb Salad with Pickled Onion, Fenn...

Butternut Squash Lasagna

Mashed Potato Casserole

Stromboli

Stuffed Butternut Squash

Brussels Sprouts Casserole

Blue Cheese and Pear Flatbread

Sausage Balls

Maple Bacon Butter Fan Rolls

Antipasto Skewers

Cauliflower and Broccoli Casserole ...

Green Beans Almondine

Caramelized Brussels Sprouts

Top 19 occasion: dinner party recipes from across the web

The most viewed occasion: dinner party recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp and Grits

Chocolate choux buns

Cocktail Meatballs

Bulgur and Cashew Stuffed Eggplant

Air Fryer Pork Tenderloin

How to Deep-Fry a Turkey

Bibb Salad with Pickled Onion, Fenn...

Butternut Squash Lasagna

Mashed Potato Casserole

Stromboli

Stuffed Butternut Squash

Brussels Sprouts Casserole

Blue Cheese and Pear Flatbread

Sausage Balls

Maple Bacon Butter Fan Rolls

Antipasto Skewers

Cauliflower and Broccoli Casserole ...

Green Beans Almondine

Caramelized Brussels Sprouts

The most viewed occasion: dinner party recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine