Hosting on a 20 somethings budget

As we leave our parents nest and venture out into the world, the next step (after finding a place and a solid income) is hosting friends and/or family! Sure you are not going to be able to afford a table scape like your mother or know the best wines to pair with your bag of chips, but (like anything) the more you host the better you will become at it. 

Below are some recipes that I shared on my YouTube video about hosting.

Homemade flavored water (1.5L jugs, each)

Cucumber Mint

1 large cucumber skinned and sliced into half inch pieces

Half a container of mint 

1. Take the mint leaves and give them a good spanking, it wakes up the flavors and wonderful aromas.
2. Place the leaves at the bottom of the jug and add your cucumber.
3. Once all the ingredients are in the jug, put on your lid and give them a good toss.
4. After you do this, fill the jug with water and let sit in the fridge for no less than 2 hours. 

Grapefruit Mint 

1 large grapefruit skinned and sliced into half moon pieces

Half a container of mint

1.  Take the mint leaves and give them a good spanking, it wakes up the flavors and wonderful aromas.
2. Place the leaves at the bottom of the jug and add your grapefruit.
3. Once all the ingredients are in the jug, put on your lid and give them a good toss.
4. After you do this, fill the jug with water and let sit in the fridge for no less than 2 hours.

Kale balls

4 handfuls of Kale (put into a strainer)

2 tablespoons of garlic 

1/4 cup breadcrumbs

Parmesan cheese 

2 eggs 

1/2 tablespoon red chili flakes

2 tablespoons onion power

Salt and Pepper

1. In a large pot, boil water with a pinch of salt. Once it comes it a roaring boil, pour over the kale a cup at a time (massage the kale after each cup of water is poured, this helps loosen it up a bit). 
2. Once you have gotten the kale to a point that is is soft but still have its texture, dab it off with a washcloth and add to a large bowl. 
3. In a little bowl, break the eggs adding a pinch of salt and pepper, set aside 
4. Add your garlic, red chili flakes and onion powder to the kale
5. Slowly mix in your eggs
6. Add 1/4 cup parmesan cheese
7. Slowly add in the breadcrumbs – this you have to eye ball, watching the mixture starting to form (do not add breadcrumbs in all at one because you cannot take them out!)
8. Once you have reached your desired consistency let sit for 5 mins
9. Rolls the into golf ball sized rounds and place on greased baking sheet
10. Place in refrigerator to help set, around 20-30 mins. 
11. Pop in the oven at 350 for 20 mins. You want to make sure that they are cooked through, if not after the 20 mins keep going in 5 min intervals. 
12. Place hot balls in a bowl and sprinkle with more parmesan cheese!

Mushroom and onion bread topper 

1 container of fresh sliced mushrooms, sliced into fourths 

Half of a red onion

1 tablespoon fresh garlic

Salt and Pepper 

Pinch of chili flakes 

1. Put 2 tablespoons of olive oil into a pan on medium heat and cook your onions until slightly translucent
2. Add your mushrooms, garlic, salt, pepper and chili flakes. Stir ingredients and let cook for 20 mins, stirring every 5 mins.
3. Remove from heat once your mushrooms have softened. Eat right away or put in the refrigerator and serve up later. 

So invite some friends over, make some kale balls and enjoy life one cucumber-mint water at a time. xx

Baby Kale Pesto Salad

Inspiration takes many different forms in this wonderful world. I recently tried a pesto dressing from my local grocery store and it blew my mind. How did I never think to make pesto into a dressing? I have used it on chicken and for pastas but salad had never crossed my mind until that day.

This is a great, refreshing for a special occasion or for your next meal prep of lunches. The only thing I would suggest is not making this too far in advance (maybe like a day or two). Pesto is heavy and I have found that it can make the salad soggy if you leave it in the fridge for too long….oopsy.

Baby Kale Pesto Salad

1/4 cup pesto mixing in a drizzle in olive oil until it makes a vinaigrette

1 bundle of baby kale, washed

1/2 cup cranberries

1/2 cup walnuts

1/4 cup crumbled goat cheese

1/4 cup quinoa

Place all of the ingredients into a salad bowl, slowly adding dressing and tossing until everything is lightly covered.  For your presentation, top the salad added additional cranberries, walnuts and goat cheese.  Set little bowl on the side with any leftover dressing you might have. You never know who the closet pesto lovers are amongst you!

If you have any leftover ingredients consider making this into a quinoa dish – flavors will be insane a few days in.

This dish tastes as good as it looks. xx