Blogging, Food, Friendship

Signature Meals and Old Standbys

Retirement Reflections

Last week, I wrote about my recent get-together with friends I met through blogging. For one of these meetups, Richard and I invited the full gang (10 in total) over to our house for dinner. We were initially going to go with just Richard’s signature dish (souvlaki chicken skewers, Greek salad, Greek rice pilaf and lemony potatoes). But, at the grocery store, we decided to half the portion of Richard’s specialty and add half a portion of my go-to-dinner (sheet pan salmon and roasted veggies). Served with wine, we believe this combo meal was a big hit, especially since many of the guests had thought they were coming to a vegetarian, alcohol-free evening.

Deb brought bean salad using pole beans from her garden, Janis brought gourmet cheese and crackers, Kathy brought beautiful flowers, and Jude recreated a mini-cheese cake dessert I had previously shared on this blog.

Richard and I have each prepared our signature dishes too many times to count. Over the years, Richard has discovered and employed a few time-saving hacks, shaving off hours from his meal prep time. He has used make ahead, as well as buy-prepared-and-simply-cook versions. Each of these options has tasted great. This combined signature meal resulted in a stress-free evening, giving us much time to relax and enjoy ourselves with our guests. Isn’t that what having friends over for dinner is all about?

Do you have a signature or go-to meal that you frequently make for company? If so, I’d love for you to share.

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Published by Retirement Reflections

Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.

76 thoughts on “Signature Meals and Old Standbys”

  4. It has been ages since we entertained, but one of why regular dishes is Delia Smith’s ‘Italian Baked Fish’. A roast chicken with all the trimmings is another option, or a big pot of chilli if there are lots of people.

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  5. Hi Donna – what a fantastic get together – nothing beats time with friends and fellow bloggers add another layer to that. We rarely entertain at meal times anymore – I’ve become a ‘meet at the local cafe and catch up with one friend at a time’ person in my old(er) age, but sticking with tried and true dishes would definitely keep the stress levels down.

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    1. Hi, Leanne – I like your idea! We did a lot of meeting at local cafes when Janis, Paul, Kathy and Thom were here. But it was lovely having everyone to our place the night before Janis and Paul left. It was very relaxing and I already have fond memories of the evening!

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    1. Thanks, Bernie – Fresh veggies are almost always on our table. This morning, I did a massive fridge cleanup and made a big summer salad of tomatoes, green peppers, cucumbers, olives, chickpeas, feta, onion, garlic and fresh dill. The fridge (and pantry) are now neat and tidy and dinner is done! 😀

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  7. Looks like a great time and deliciuos food. My go to dish is paella or an Arabian rice dish that is easy and everyone loves. Great company and good food, there is nothing better.

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  8. That looks like such a delicious meal from start to finish! I don’t really have a go to dish for having company over but I do try to get it to the point where I don’t have to do much with the food once the guests arrive.

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    1. Hi, Joanne – I agree with you about using prepare-in-advance meals as much as possible for dinners with guests. In my youngers years, I spent too many hours in the kitchen and missed out on some great conversations going on with friends and family in the other room! 😀

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  9. Looks like a great group of friends. I think having a go to dinner. party recipe is essential for the cook’s mental health. My go to entree is chicken oreganato with homemade pasta dressed with roasted tomatoes. It is a good dinner for any time of the year.

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  10. Souvlaki is one of my favs! I used to do london broil because it was simple. Lately I haven’t had a recipe I use consistently. I love to sous vie because it just requires last minute browning. Pair any protein with roasted vegies and a salad and it’s always a winner. You dinner was ambitious with two entrees!

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  11. A signature dish is such an excellent way to host a gathering. I enjoyed reading about how you have streamlined the dishes over the years. I often make chili in a slow cooker when I have people over. Or stuffed shells. I like to have the dish made up ahead of time and either simmering or ready to be popped in the oven.

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  13. A go-to dish is roasted root veg w/ balsamic vinegar & olive oil paired with a protein dish & a salad. Lasagna is another go-to & can easily be made ahead. Then pair it with garlic bread & salad. I enjoy hosting a brunch. Again, make-ahead frittata, sausage/bacon, yogurt, muffins, etc. Your dinner looks delicious. I like the picture of everyone with their heads down obviously engrossed in the meal in front of them.

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    1. Hi, Dorothy – I absolutely love make-ahead meals. I so agree that many, many dishes taste better the second day. It gives the ingredients a chance to really get to know each other, blend, and wonderfully intensify flavours!

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  15. HI Donna, what a great dinner menu. I also have ‘go to’ meals for celebrations. One is Greek style roast lamb and another is chicken tikka masala. I also make Greek and lemon roasted potatoes and an awesome Mexican salad with avocadoes and nachos.

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  16. We mostly go out to dinner with friends these days rather than entertain at home. I think we’ve all got a bit lazy! The one couple we do have round regularly are big fans of my cauliflower soup and John’s apple and blueberry crumble, so we often have those. What’s in between can vary but is limited by one of them not being able to eat tomatoes. I can’t imagine life without tomatoes!

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  18. One of our family’s favorite sides is Orzo with Broccoli & Feta Cheese (and Kalamata olives, if they’d let me!). We eat it once a week. Since we started this recipe 15 years ago, our consumption of broccoli has skyrocketed!

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  21. It’s fun to entertain, but simplicity is best for me too, Donna! I would eat sheet pan salmon and veggies every night…I’ll be right over 😉 Potlucks are the perfect option for us–Hans does the main meat dish and it’s fun and no one goes away hungry.

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  22. I used to make marinated flank steak on the grill paired with oven roasted parmesan potatoes. But now my husband has kidney issues and we are off red meat and he isn’t supposed to eat white potatoes. So….we don’t host so much any more! 🙂

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  23. That’s exactly what having friends over is about. I must admit I like to experiment when we have people over – I’ll do one thing that’s tried and true and another that’s completely new. What can I say? I like to live dangerously.

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  24. Hi Donna, you are really the hostess with mostest! This all sounds delicious and how lucky were your guests to get to share your signature dishes like this. Just lovely!

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  25. Wonderful food and company, Donna!

    Mark and I have two newish-to-us signature dishes – one is very simple and vegetarian: pasta with cherry tomatoes, arugula, balsamic vinegar dressing, cheese, and bread.

    The other is a Thai curry with either rice or ramen noodles and chicken or frozen shrimp. The sauce consists of half a can of Thai curry in a small jar, a can of coconut milk, and a variety of vegetables based on what we have: definitely eggplant, onion, and red peppers, and either mushrooms or cauliflower.

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  26. Donna,

    A “bloggy friends” get-together had to be fun, and you and Richard certainly sent them away well-fed. My “go-to” is Seafood Gumbo (sans andouille) that I usually make a day ahead and then let it simmer slowly for several hours on serving day. It freezes well, so I double the recipe. You’ve made me hungry–I’m off to raid the fridge. Have a great weekend!

    Click to access Pawleys-Island-Gumbo-PDF.pdf

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  27. I can attest to the deliciousness of the wonderful spread you and Richard set out. Yum!

    I have a few go-to dishes when having friends over. Carne Asada on the grill in the summer and soup (chicken enchilada or minestrone) or a roast in the winter. Paul also makes a great shrimp and asparagus risotto. Like you, I choose dishes that are easy and allow us to interact with our guests.

    We make salmon a lot for ourselves, but I haven’t cooked a large filet like you did. It is now definitely on my to-try list! Also, just this afternoon, Paul and I happened to be walking down the cookie aisle in the grocery store (as one does) and he pointed to the Oreos and said that we needed to make those mini cheesecake desserts. So, I guess that’s happening… 🙂

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    1. Hi, Janis – I can’t believe that your long awaited visit is now over. 😦 It went by so fast! I’m excited that you are inspired to roast a whole salmon fillet and also make the mini oreos. Both are easy peasy. And never worry about having too much left over salmon. It is perfect for lunches or stirfrys, etc. etc. the next day! Oh, and I just looked up Carne Asada — it sounds incredibly delciious!!

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  32. Hi Donna – that looks all so delicious … I’m about to make a spanokopita … I couldn’t get filo, so decided it’ll have to be puff pastry … I’m wondering how it’ll turn out … I’ll let you know anon – cheers Hilary

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