Dinner: On a Dime and in a Dash

In the past, I'd over-extend myself so much while hosting that it just wasn't fun. Hours of prep shopping, cooking and cleaning, and I'd still spend half of the dinner party in the kitchen.

By the end, I was tired and hungry, because I was scarfing down food between courses to go and prep the next one. This often made me a grumpy and unavailable host.

Now, don't get me wrong - when time allows, I love rolling out the red carpet for guests. If I have the luxury of time, I see it time well-spent to make things from scratch, create unique table settings and the like. But we don't always have that time.

So, as years have passed, I've learned a few tricks and shortcuts that allow me to actually enjoy hosting. For those of you wanted to learn how to be a guest at your own dinner party again, read on.

OUTSOURCE THE MAIN COURSE
Sides and salads are easier to throw together than the main course, so when I'm pressed for time, I follow suit of large companies and I outsource it.

Here's a main course pictured below I picked up for 4: stuffed porkchops. Fully assembled, I brought these home, threw them in the oven and prepped the house for guests. In 30 minutes, the main course was done, as were the sides (a salad and roasted vegetables). And the rice stuffing here was an additional side!

I added a drizzle of store-bought apricot glaze
to the plate to give this a finished, "I-made-this-myself" look.

All in, I spent $3.50 on each main course serving. You can spend more if you like, but I'd skip the high-end grocers like Fresh Market, Whole Foods and the like and look instead at your nearest retail grocery chain (like Kroger for you Cincinnatians, where I found these porkchops).

PREP FOR HELP
I find that nearly every dinner guest arrives and asks "What can I do to help?" Usually, I feel compelled to say "Nothing," but when I'm pressed for time, accepting this offer is a great idea for two reasons: it takes pressure off you and it makes your guests feel more a part of the experience.

To make your guests' contributions really meaningful, set up "work stations" where they can focus on specific items. Here are a few of those ideas.

• Salad. Set out all the ingredients for the salad and ask your guests to dice, chop, assemble and toss the dinner salad.
• Set the table. Put out the dishes, silverware, glasses and napkins you're using and ask a guest to set the table. 
• Prep the appetizer. Take the pressure off yourself and serve an assortment of cheeses, crackers, breads, mixed nuts, olives and/or pre-made dips from the store. Put out your selected servingware and let them assemble the appetizer tray.

A SIDE STAPLE: ROASTED VEGETABLES
It doesn't get much easier (and fresher) than chopping vegetables and tossing them in the oven. This is a simple side, cheap and fast to make, and can also use the principle above: your guests can help you make this when they arrive.

Here are some vegetable combinations to try.

• Summer vegetables: carrots, yellow squash and zucchini
• Root vegetables (fall/winter): butternut squash, parsnips, potatoes and red onions
• All Seasons: fingerling potatoes or a mix of red and purple potatoes; you can leave these whole without cubing if they're small-ish

After cubing, toss in a little olive oil and season with salt and pepper. Fresh rosemary is a great addition to these as well. Roast for approximately 30 - 40 minutes in a 400 degree oven, stirring occasionally.

Now get back to enjoying your guests!