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Rich and I have always loved hosting. Back in Florida, we had friends over for dinner all the time. Then we moved to Kansas City, where we didn’t know anyone, so those dinner parties naturally slowed down. Add a baby to the mix and, honestly, we were just trying to get something on the table at the end of the day.
Lately though, we’ve finally started finding our footing again when it comes to hosting. It definitely looks different than it used to. Before, our friends would gather around the kitchen island while I finished cooking and we’d all chat over a glass of wine. Now? I can’t exactly hang out in the kitchen because I’m usually making sure Ruby isn’t throwing hands over someone touching her toys. 😂
So instead, I’ve learned to prep almost everything ahead of time. It’s made hosting feel fun again instead of stressful.
This is the summer dinner menu I made for some friends recently, and it’s one I’ll absolutely be making again. About 95% of it was prepped while Ruby napped, so once everyone arrived, all we had to do was throw the chicken on the grill. And honestly, who doesn’t love sitting outside with friends while something delicious is cooking on the grill?
One thing to note: I made homemade pita for this dinner, but I don't think I've quite perfected that recipe yet, so I didn't include it here. If you want to make your own, I'd recommend finding another recipe for now. Otherwise, store-bought pita is absolutely delicious and what I'd suggest using!
Serves: 4-6
Prep Time: 20 minutes (+ 20 minutes to 8 hours to marinate)
Cook Time: 12-15 minutes
Ingredients:
2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
1/4 cup olive oil
Juice of 2 lemons
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional, for color)
1 tablespoon red wine vinegar
Instructions:
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, paprika, and red wine vinegar. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Thread the marinated chicken onto skewers, leaving a little space between each piece so they cook evenly. If using wooden skewers, soak them in water for at least 30 minutes beforehand.
Preheat your grill to medium-high heat (about 425°F).
Grill the skewers for 12-15 minutes, turning every few minutes, until the chicken is lightly charred and reaches an internal temperature of 165°F.
Finish with a squeeze of fresh lemon.
Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour
For the Potatoes
2½ pounds Yukon Gold potatoes, cut into wedges
¼ cup olive oil
¾ cup chicken broth
Juice of 2 lemons
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
For Serving
Crumbled feta cheese
Chopped fresh parsley
Lemon wedges
Preheat your oven to 425°F.
In a large bowl whisk together the olive oil, chicken broth, lemon juice, garlic, oregano, thyme, salt, and black pepper.
Add the potato wedges and toss until they’re evenly coated in the lemony broth.
Arrange the potatoes in a single layer on a large baking sheet.
Roast for 40 minutes, then flipping half way through and spooning some of the cooking liquid over the top.
For extra crispy potatoes, broil for the last 2-3 minutes, watching closely so they don’t burn.
Transfer the potatoes to a serving platter. Sprinkle with crumbled feta and fresh parsley. Finish with a squeeze of fresh lemon and serve warm.
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
For the Salad
1 English cucumber, chopped
1 pint cherry tomatoes, halved
1 green bell pepper, chopped
½ small red onion, thinly sliced
½ cup Kalamata olives
6 ounces feta cheese, cut into cubes or crumbled
2 tablespoons fresh parsley, chopped (optional)
For the Greek Dressing
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Juice of ½ lemon
1 garlic clove, finely minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt, and black pepper until well combined.
In a large serving bowl, combine the cucumber, tomatoes, green bell pepper, red onion, Kalamata olives, and parsley.
Pour the dressing over the vegetables and toss gently to coat.
Top with the feta cheese and a sprinkle of extra oregano and freshly cracked black pepper. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 0 minutes
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup tahini
2 tablespoons extra virgin olive oil, plus more for serving
Juice of 1 large lemon (about 3 tablespoons)
2 cloves garlic
½ teaspoon kosher salt
½ teaspoon ground cumin
2-4 tablespoons ice water
¼ teaspoon paprika, for garnish
Chopped fresh parsley, for garnish
Add the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
Blend for about 1 minute, then scrape down the sides of the bowl.
With the food processor running, slowly drizzle in the ice water, 1 tablespoon at a time, until the hummus reaches your desired consistency. Continue blending for another 2-3 minutes until smooth and creamy.
Taste and adjust with additional salt or lemon juice if needed.
Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on top, then drizzle with olive oil and sprinkle with paprika and fresh parsley.
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 0 minutes
1 cup plain whole milk Greek yogurt
½ English cucumber, grated
2 cloves garlic, minced
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional)
Juice of ½ lemon (about 1 tablespoon)
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
Grate the cucumber using the large holes of a box grater. Place it in a clean kitchen towel or several paper towels and squeeze out as much liquid as possible. This helps keep the tzatziki thick and creamy.
In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, mint (if using), lemon juice, olive oil, salt, and black pepper. Stir until everything is well incorporated.
For the best flavor, cover and refrigerate for at least 30 minutes before serving. This gives the garlic and herbs time to infuse the yogurt.
Transfer the tzatziki to a serving bowl. Drizzle with a little olive oil and garnish with extra dill, cracked black pepper, or a few thin cucumber slices if desired.
Dinner parties are a special occasion around here. Most nights, dinner comes together in 30 minutes or less! If you're looking for some easy weeknight dinner inspiration, here are a few meals our family has been loving lately.
As always, if you have any questions as you’re cooking, please don’t hesitate to reach out!
Until next time,
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