New Neighbor party!

We are very excited to have several new families with young children in our neighborhood.  We have been in our house for 5 1/2 years and the only thing I haven’t liked is that there haven’t been any kids around.  When I was growing up we had lots of kids around and as a result there were plenty of spontaneous games of hide and seek, sardines, flying statues, tag, etc.  I’m delighted that we almost have 6 kids between 4 and 7 practically in our backyard.

We wanted to welcome the neighbors with a casual dinner.  I thought about doing a cookout but the weather can be iffy and we have found that trying to cook lots of burgers makes the grill get really hot.  I want to be able to visit with our guests and get to know everyone so I wanted a do ahead menu.  I decided to repeat the menu from the tennis team party we did at the end of August.  Everyone liked it, it can all be made ahead of time and unlike last time, I’m not trying to juggle the preparations with a trip out of town.

Here are all the recipes and ingredient lists.

Asian Snack Mix

I got this recipe from my sister.  At Christmas she put this in containers that look like Chinese takeout containers but they were decorated for the holiday.  Cute gift for teachers and friends.

  • 3/4 lb. butter melted
  • 1/4 c. brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1/2 t. ground ginger
  • 1/2 t. ground red pepper
  • 1/2 t. brown mustard
  • 2 T. sesame oil
  • 1 box rice Chex
  • 1 box wheat Chex
  • 2 5 oz. cans chow mein noodles
  • 2 9.5 oz. jars cashew halves
  • 3 c. sesame sticks
  • 7 oz. jar sunflower seeds
  • 3 c. wasabi peas
  • 1 jar crystallized ginger

Combine first 10 ingredients. Combine all remaining ingredients EXCEPT crystallized ginger & slowly stir in butter mixture tossing to coat.  (You will need a few big bowls.) Spread in even mixture in 5 or so pans.  Bake at 250 for an hour, stirring every 15 minutes or so. Cool in pan 10 minutes; spread on paper towels to cool completely. Mince ginger and mix in.  Delicious and good for a crowd.

Asparagus with Wasabi Mayonnais

  • Asparagus spears, tough ends broken off
  • 1 cup mayonnaise
  •   4 tsp soy sauce
  •  1 1/2 tsp sugar
  •   2 tsp lemon juice
  • 4 tsp wasabi paste

Blanch asparagus in boiling water for 2 minutes per batch.  Rinse under cold water and refrigerate.  Whisk together remaining ingredients and refrigerate.  Serve asparagus with mayonnaise dipping sauce.  (Mayonnaise keeps in the refrigerator for several weeks and is also good on turkey sandwiches.)  I did 3 lbs of asparagus and doubled the mayo.

Bok Choy salad

  • 1 head of bok choy, rinsed and chopped
  • 1 bunch of scallions

topping

  • 1 jar of sesame seeds
  • 2 oz slivered almonds
  • 2 packages of Ramen noodles broken in pieces (do not use seasoning package
  • 2 TB of olive oil
  • 2 tsp garlic powder

In a medium sauté pan, heat olive oil over medium heat.  Saute almonds and Ramen noodles tossing with garlic powder for about 3 – 4 minutes.  Add sesame seeds and sauté an additional 3 minutes.  Cool and store in a covered container until ready to use.

dressing

  • 2 TB soy  sauce
  • ¼ cup rice vinegar
  • ½ cup sugar
  • ¾ cup olive oil

Boil all ingredients and boil for 1 minute.  Reserve until ready to use.

When ready for salad, toss bok choy and scallions with dressing and then toss in topping.

Sesame noodles with peanut sauce

  • 5 cloves garlic
  • 1 TB chopped ginger
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 3 TB sugar
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 1 package linguine noodles, cooked according to package instructions, drained and rinsed in cool water
  • 1 red pepper minced
  • 4 scallions, minced
  • 1 TB sesame seeds

In a food processor, combine garlic and ginger, chopping thoroughly.  Add peanut butter, soy sauce, sugar, sesame oil and rice vinegar and combine well.  Toss with noodles until well covered and add red pepper, scallions and sesame seeds.  Mix well and refrigerate until ready to serve.  (I am doubling this time for 14 adults and 11 kids.)

Chinese Chicken Salad

Dressing

  • 3 TB low sodium soy sauce
  • 3 TB rice vinegar
  •  1/4 cup chicken stock
  • 3 TB smooth peanut butter
  • 1 TB brown sugar
  • 1 TB finely chopped fresh ginger
  •  1 chipotle pepper in adobo sauce (save the rest in a glass jar in the refrigerator for chipotle mayo and that wonderful marinade)
  • 2 tsp sesame oil

Combine all ingredients in a blender or mix well in a bowl.  (If mixing in a bowl, mince the chipotle pepper.)

Salad

  • 2 cup sliced red cabbage or Napa cabbage
  • 2 cup sliced romaine lettuce
  • 2 carrot, grated
  • 1 cup trimmed snow peas
  •  3 thinly sliced scallions
  • 2 whole chicken breasts, bone in
  • 1 TB olive oil
  • 1/4 chopped peanuts
  • 1 lime halved

Mix cabbage, lettuce, carrots, snow peas, cilantro and scallions in a large bowl.

Toss chicken with olive oil, salt and pepper and roast at 350 for about 30 minutes or until thermometer reads 140.  Let cool and then shred chicken meat.  Reserve until ready to use.

Toss lettuce mixture with dressing and top with chicken and chopped peanuts.  Serve with lime halves.  I am doubling this time.

Lemon iced gingersnap sandwich cookies

  •  1 stick butter softened
  • 2 tsp vanilla extract
  • 1 3/4 cup confectioner’s sugar
  • Gingersnap cookies (I used Anna’s)

Combine together with a mixer.  Add juice and zest of 1 lemon and beat until spreadable.  Spread on purchased ginger cookies and sandwich together.  Freeze until ready to serve.

Brownies

  • 2 squares Baker’s Unsweetened Baking Chocolate
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp vanilla

Preheat oven to 350.  Melt chocolate, butter and sugar over low heat.  Remove from heat and let cool for 10 minutes.  Stir in flour, eggs and vanilla.  Transfer to a  baking pan lined with parchment paper and bake for 22 minutes.  Remove from oven and let sit in pan for at least an hour before cutting.

Orange Pound cake – click on link for the Barefoot Contessa’s recipe

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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