This is a list of 10 easy dinner party menus that will not stress you out. And these are carefully crafted recipes. This is not just a sloppy list that is thrown together. This is one that has been in my back pocket for a while because each of these recipes works well every single time.
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Build-Your-Own Taco Bar
Dinner is handled every Sunday
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First, and often requested at game day parties, is a build-your-own taco bar. What makes this one so much fun is that you can offer a variety of different meats. So, you can have carne asada, ground beef, chicken, even ground turkey, and then just have everything out so your guests can assemble their own plates.
You can also put bowls out in case anyone wants a taco bowl and wants to skip the flour or corn tortilla. They can really make this one their own. And what you are left with is a bunch of satisfied guests because they each made an individualized dish that was tailored to them and their tastes.
Ingredients
Method
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, about 8-10 minutes.
- Drain excess fat, then stir in taco seasoning and 1/2 cup water. Simmer for 5 minutes until sauce thickens.
- Warm taco shells according to package directions, or wrap tortillas in foil and heat in a 300°F oven for 10 minutes.
- Arrange all toppings in separate bowls and set out on a table or counter with serving spoons.
- Place the warm meat in a serving dish and set out with the shells and toppings.
- Let guests build their own tacos with their preferred combination of ingredients, squeezing lime over the top.
Stuffed Bell Pepper Feast
A stuffed bell pepper feast is another win because this is a really easy, customizable dish. You can put different meats in stuffed peppers. And that bell pepper flavor is going to bring it to life every single time. It's an added sweetness in the dish that you really want.
And you can make these ahead of time, put them in the refrigerator, and then bake them right when your guests arrive. This is a well-rounded and nutritious dish because it has your protein, your grains, and your vegetables all in one package.
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat and sauté onion until softened, about 5 minutes, then add garlic and cook 1 minute more.
- Add ground meat to the skillet and cook until browned, about 8 minutes, breaking it up as it cooks.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and 1 cup of mozzarella cheese until well combined.
- Arrange the hollowed bell peppers upright in the prepared baking dish and fill each with the meat and rice mixture.
- Cover the dish with foil and bake for 35 minutes, then remove foil, top peppers with remaining cheese, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
One-Pan Ratatouille Dinner
This is a one-pan ratatouille dinner, and it is arranged in colorful spiral layers, which makes it look like it took a ton of effort. But it's actually just done by slicing and arranging your vegetables in a way that looks visually appealing.
This is another one that you can make ahead of time and then have it ready to go shortly before your guests arrive, or even cook it ahead of time and then reheat it. This is a dish that is sure to impress.
Ingredients
Method
- Preheat oven to 375°F and lightly grease a large oven-safe skillet or baking dish.
- Spread crushed tomatoes evenly across the bottom of the pan, then sprinkle with diced onion, minced garlic, half the basil, salt, and pepper.
- Arrange the sliced vegetables in alternating patterns in a circular spiral or rows on top of the tomato mixture, standing them slightly upright and overlapping.
- Drizzle the arranged vegetables with olive oil and sprinkle with remaining basil, thyme, salt, and pepper.
- Cover the pan tightly with foil and bake for 40 minutes until vegetables are tender.
- Remove foil, sprinkle with Parmesan cheese, and bake uncovered for an additional 10 minutes until lightly golden.
- Let rest for 5 minutes before serving with crusty bread.
Lightning-Fast Pasta Night
This recipe is a weeknight go-to for your family or something that you need to throw together for guests in a hurry. This pasta dish is made with starchy pasta water, giving you a silky sauce. And it has fresh ingredients that are tossed in at the last minute, making this one come together and seem like it took you hours (when it doesn't).
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Ingredients
Method
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat and add sliced garlic, cooking until fragrant and just golden, about 2-3 minutes.
- Add cherry tomatoes and red pepper flakes to the skillet, cooking until tomatoes just begin to soften, about 3-4 minutes.
- Add drained pasta to the skillet along with 1/2 cup pasta water, tossing to combine and adding more pasta water as needed to create a silky sauce.
- Remove from heat and stir in Parmesan cheese, torn basil, salt, and pepper, tossing until cheese melts and coats the pasta.
- Serve immediately with extra Parmesan and fresh basil on the side.
Jambalaya Rice Pot
Jambalaya is a go-to recipe in our house because it's so easy to come together, and it is another customizable dish, which is something else I really like about it. You can use a variety of different sausages. I like to use shredded rotisserie chicken and sausage.
You could even make this with shrimp. This is a really forgiving recipe. It's really easy to make ahead of time, so it can sit and stay warm while your guests arrive. And it is sure to be something everyone is asking you to make again.
Ingredients
Method
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat, then add sausage and cook until browned, about 5 minutes, and remove to a plate.
- Add chicken pieces to the same pot and cook until browned on all sides, about 6-7 minutes, then remove to the plate with sausage.
- Add onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Stir in rice, diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper, then return sausage and chicken to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
- Stir in shrimp, cover, and cook for an additional 5-7 minutes until shrimp are pink and cooked through.
- Remove from heat, garnish with sliced green onions, and serve directly from the pot.
Bruschetta Bar Spread
Having a bruschetta bar spread is sure to impress your guests, as it is another easily customizable option that lets them make it their own. The only thing you're gonna need to do right when they arrive is toast your bread. That way it's still a little warm and keeps that perfect crisp.
Ingredients
Method
- Preheat oven to 400°F and arrange baguette slices on baking sheets, brushing both sides lightly with olive oil.
- Toast bread in the oven for 8-10 minutes, flipping halfway through, until golden and crispy, then let cool slightly.
- In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper to make the classic tomato topping.
- Arrange toasted bread slices on a large serving platter or board.
- Set out separate small bowls filled with the tomato mixture, diced mozzarella, ricotta cheese, pesto, prosciutto, roasted red peppers, and olives.
- Drizzle honey over the ricotta and provide small spoons for each topping so guests can build their own bruschetta combinations.
- Refresh the toasted bread as needed throughout the party to keep it warm and crispy.
Sausage Tortellini Alfredo
This sausage tortellini Alfredo is sure to impress. You are putting Italian sausage in a creamy Alfredo and then tossing it with little cheese-filled tortellini, bringing it all together- one that I love to serve up with some warm garlic toast.
Ingredients
Method
- Cook tortellini according to package directions, drain and set aside.
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes.
- Remove sausage from the skillet and set aside, leaving about 1 tablespoon of drippings in the pan.
- Add butter and minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer, then reduce heat and stir in Parmesan cheese until melted and smooth.
- Add the cooked tortellini and sausage back to the skillet, tossing everything together until well coated.
- Season with salt and pepper, garnish with fresh parsley, and serve immediately.
Slow Cooker Flank Steak Tacos
Next up are slow-cooker flank steak tacos. Flank steak is going to get nice and tender if you put it in the crock pot first thing in the morning. This is one you can forget about all day, and once it is fork-tender, you can shred it easily. Set up your taco bar fixings, and you have some steak tacos sure to impress.
Ingredients
Method
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper to create a spice rub.
- Rub the spice mixture all over the flank steak, coating it evenly on all sides.
- Place the seasoned steak in the slow cooker and add beef broth and diced green chiles.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is very tender and shreds easily.
- Remove the steak from the slow cooker and shred it using two forks, then return the shredded meat to the slow cooker.
- Stir in lime juice and let the meat soak up the juices for about 10 minutes.
- Warm the tortillas and serve the shredded beef with your favorite taco toppings.
Instant Pot Pulled Pork
This recipe is a go-to in our house because it's another one that you just put in the slow cooker, or even an Instant Pot if you only have 90 minutes. I personally like to do this one in a slow cooker so it just cooks all day, makes the house smell fantastic, and you have a very tender and juicy pork butt that is ready to shred.
You can do a variety of options with it from there, like making nachos or tacos, or even putting some barbecue sauce on it and making pulled pork sandwiches that are sure to be a hit.
Ingredients
Method
- In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cumin to create a dry rub.
- Rub the spice mixture all over the pork shoulder chunks, making sure to coat all sides generously.
- Pour chicken broth and apple cider vinegar into the Instant Pot, then place the seasoned pork chunks into the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Allow for a natural pressure release for 15 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Remove the pork from the pot and shred it with two forks, discarding any large pieces of fat.
- Return the shredded pork to the pot, stir in barbecue sauce, and mix well with some of the cooking liquid to keep it moist.
- Serve on hamburger buns with additional barbecue sauce and your favorite coleslaw.
Chipotle Chicken Paninis
These Chipotle chicken paninis make getting a panini press worth it, but you can also just do these on a skillet and press down on them to still get the same crispy, melted result. The Chipotle mayo chicken on these is a flavor your guests aren't used to, but one they will certainly enjoy.
Ingredients
Method
- In a medium bowl, combine the mayonnaise, minced chipotle peppers, and lime juice to make the chipotle mayo. Mix well and set aside.
- In a large bowl, toss the shredded chicken with half of the chipotle mayo until evenly coated.
- Spread butter on the outside of each ciabatta roll half. On the inside of the bottom halves, spread the remaining chipotle mayo.
- Layer each sandwich with the chipotle chicken mixture, shredded cheese, roasted red pepper slices, red onion, and fresh spinach.
- Place the top half of each roll on the sandwiches and press down gently.
- Heat a panini press or large skillet over medium heat. Cook the paninis for 4-5 minutes per side, pressing down firmly, until the bread is golden brown and crispy and the cheese is melted.
- Remove from heat, let cool for 2 minutes, then slice each panini in half diagonally and serve immediately.
