Easy Dinner Party Recipes

Dinner party menu should include exclusively simple and fast-to-cook dishes. After all, you need time to prepare yourself and entertain your guests. If you do not plan the dinner menu properly, may be you will end up spending most of the time in the kitchen preparing the food. And by the time, you are done with that, you will be already tired.

Ingredients

• 8 large potatoes (peeled and cut into large wedges)
• 4 garlic cloves (minced)
• ½ cup, olive oil
• 1 tablespoon, dried oregano
• Juice of 1½ lemon
• Fresh coarse ground black pepper for seasoning
• Sea salt as per taste

Directions
Preheat the oven to 440 °F. Prepare the potatoes by making 6-7 wedges per piece. Spray the baking pan lightly with oil. In the baking pan, place potatoes, and garlic. Add water, oil, oregano, and lemon juice. Sprinkle pepper and salt, and toss to combine the mixture. Bake it in the preheated oven for 40 minutes.

By this time, the lower side will turn brown, stir to bring the uncooked side up. Then, season again lightly with salt and add ½ cup water (if necessary). Bake for another 40 minutes to cook the other side. These baked potatoes are excellent as appetizers for vegetarian guests.

Ingredients

• 4 chicken breasts (boneless; skinless)
• 4 shallots (finely chopped)
• 16 asparagus sticks (halved)
• 1 tablespoon, plain flour (seasoned)
• 1 tablespoon, chopped tarragon
• 2 tablespoons, olive oil
• 1 butter knob
• 4 tablespoons, brandy
• 300 ml chicken stock
• 4 rounded tablespoon crème fraîche

Directions
Clean the chicken pieces and dust them with flour from all sides, keep this aside. Preheat some oil and butter in a large skillet. When the oil is hot, add the chicken until they are nicely browned on all sides. Stir in the shallots and cook for 2 minutes. When the shallots are softened, pour the brandy. Stir well and add the chicken stock.

Bring the mixture to a boiling temperature and then reduce heat to medium. Cover the lid and cook for about 15 minutes till the chicken turns tender. Add asparagus and cook for 5 minutes with the lid on. Stir in the tarragon and creme fraîche. Season as per your taste and serve.

Ingredients

• 2 pounds, large shrimp
• 2 medium jalapeños (seeded; minced)
• 2 garlic cloves (minced)
• 1 stalk fresh lemongrass (tender bulb, minced)
• 1 tablespoon, minced fresh ginger

• 4 scallions, thinly sliced
• ¼ cup, chopped cilantro
• 3 tablespoons, vegetable oil
• 2 tablespoons, ketchup
• 2 tablespoons dry sherry
• 2 tablespoons, Asian sweet chile sauce

Directions
Prepare the shrimp by trimming the back shell and removing the intestinal vein. In a small mixing bowl, combine together the ketchup, chile sauce, sherry, lemon juice, soy sauce, and sugar. Preheat 2 tablespoons of the vegetable oil in a thick skillet and add the shrimp to it.

Cook over high heat for 2 minutes or till they become pale pink. Turn and cook the other side for the same time. Stir in remaining cooking oil, garlic, jalapeños, ginger, and lemongrass. Cook for 1-2 minutes, while stirring constantly. Then, add the scallions and pour the ketchup mixture. Stir well and garnish with oregano. It is best served with rice.