Lessons from my Mom's Kitchen: Staples

When it comes to pearls of wisdom that my mom bestowed on me, one of the best was to never try a new dish when company was coming over. It makes sense - because Murphy's Law is a real thing. Probability of errors or just plain ol' disaster increases in circumstances when I'd like to deliver perfection.

Mom repeated this wisdom often during my childhood on through to adulthood. And I have by and large ignored it. Which makes me the town idiot.


But you see, it works when you can test new recipes on the spouse and kids gathered around the weeknight family table. (I was glad to be that kid when my mom was trying new things!) It works less well as a single woman, without even the advantage of a few willing roommates. I am all for the empowering of single people to feed themselves as well as they feed a group (and I model this for myself as often as I can rally my energy to it). But the reality is a week's worth of eating the same dish, sometimes 2 meals a day.

Which is why I unwisely ignore my Mom's sage advice and try new recipes any time I have company. I usually caveat the experimental nature of my kitchen for my guests, giving them explicit permission to provide feedback for future attempts while still standing behind the dish so as not to lessen the enjoyment of it. And I've only regretted this wisdom a few times. Not bad as far as odds.

That being said, I now have a few staples that have emerged from the test environment to make regular appearances @No41. There is value to having these go-to recipes as long as you keep track of who you feed them to so you don't have too many repeats. Not that anyone has complained about eating these dishes more than once!

Go to Appetizer: Lentil Feta Bruschetta (serves 6-8)
This is a Trader Joe's community favorite that my friend Roz recently brought to my attention. Quickest and heartiest appetizer ever. Just mix these 3 ingredients together and serve with pita crackers.

Go to Main Dish: Italian Pot Roast (serves 6)
I love slow cooker recipes - dinner is magically ready when I get home and I don't have to rush before guests arrive. Click here for this Southern Living recipe. I make it exactly according to the instructions.

Go to Dessert: Mini Cheesecakes (serves 6)
These require oven-safe ramekins to bake the cheesecakes. If you entertain often enough, they're a good investment. Make these the day before so they can chill in the fridge.

Cake Ingredients
14 crisp gourmet cookies - I like Pepperidge Farms Bordeaux or you can use Lotus Biscoff
2 tbsp butter, melted
Pinch of table salt
1 1/2 packages (total of 12 oz) cream cheese, at room temperature
1/3 cup sugar
2 tbsp fresh lime juice
1/2 tsp vanilla extract
2 large eggs

Suggested toppings
Fresh blueberries are best. Add other berries or peaches or other seasonal fruit as desired.

Instructions
Preheat oven to 325.
Pulse cookies in food processor until finely crushed. Stir together cookie crumbs, butter and salt. Spoon into ramekins and press down firmly.
Put ramekins on a baking sheet and back for 6 minutes. Remove from oven and let cool 10 minutes.
Beat cream cheese, sugar, lime juice, and vanilla at medium speed until blended. Add eggs, 1 at a time, beating just until yellow disappears. Spoon into ramekins.
Bake at 325 for 25-30 minutes or until set (wiggle the sheet to make sure the cheese filling doesn't jiggle).
Cool on rack for 30 minutes. Cover and chill for 4 to 24 hours.
Add toppings and serve.