I think you can't go wrong with beef tenderloin (unles your guests are vegetarians - LOL) Although it can't be made ahead, it can be cooked in about half an hour at high heat. It's pricey, but it can be the star of the show with only potatoes of some sort and a veg or two as sides. It's my go-to "I don't know what they like" dinner for guests.A peppercorn or mushroom sauce would be a great accompaniment.
Jane

These are not really make ahead, but they go together very quickly, and are very good.

Tuscan Garlic Chicken
Inspired by our Culinary Institute of Tuscany, this chicken pasta dish is layered with flavors!
Servings: 6
cook: 30 min(s)
Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures:
Preparing the Chicken:
- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:
- Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tuscan Garlic Chicken Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

I often substitute chicken for the shrimp in this one and it is delicious. GREEK\-STYLE PASTA WITH SHRIMP Can be prepared in 45 minutes or less. 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and saut30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Linda

I'd say to start by taking a deep breath. It's your brother, after all, and he's not coming to criticize. He's coming to show off his new bride. So just relax about it.

Keep in mind that your new sister-in-law is the really nervous one. Whether expressed or not, she feels as though she's there "on approval" as it were. So just work at putting her at ease. Make her feel welcome to the family, and everyone will have a happy visit.

That said, I would use something you do well as the center of the meal. Chicken usually goes over with everyone; or maybe game hens if you want to be more upscale.

Use the "fanciest" chicken dish you already are comfortable with. Then pretty it up by going whole hog on the appetizers and first course. Garlic mashed and a veggie with the chicken. Something simple but elegant appearing for dessert.

Check out the Fruited Jelly Dessert thread I started. That's a simple dessert example that can be made elegant strictly with the plating. You can plate ahead of time and keep the portions in the fridge until serving time with no problems.

Were it me I would start with a cocktail hour---either real or virgin, depending on their and your tastes. Given the circumstances, I would base this around wine more than hard liquor. With the drinks would go a selection of tapas, all made ahead and reheated as necessary.

This time of year I would use either a chilled soup or a salad as the first course, but not both. Then the main course. Dessert and coffee in the living room, or out on the deck as appropriate.

One caveat: If she doesn't like cajun, chances are she does not care for spicy food at all. So use a gentle hand that way.

Enjoy your new sister!

This is very easy. You might want to double it:
LEMON CHICKEN BREASTS (serves 2-4)
1 cup sliced mushrooms
1 clove garlic, minced
1 TBL olive oil
2 whole chicken breasts, skinned & boned
2 TBL flour
1/2 tsp dried rosemary
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 TBL chopped parsley

In a frying pan over medium heat, saute the mushrooms & garlic in the oil for 3-5 minutes. Remove from teh pan. Sprinkle the chicken with flour & rosemary & brown on both sides. Add the lemon juice & chicken broth to the pan & scrape up the browned bits from the bottom.
Return the mushrooms to the pan. Lower the heat to a simmer, cover the pan & cook 15 minutes. Sprinkle w/parsley. Serve over fettuccine noodles if desired.~~from Savor the Flavor of Oregon

Here's a very easy side dish that looks great, adds color & can be done ahead a bit:
HARICOTS VERTS IN PLUM TOMATOES (serves 4)
4 plum tomatoes
48 haricots or very thin green beans
3/4 cup olive oil
1/3 cup red wine vinegar
1 TBL Dijon mustard
Salt & pepper to taste

Slice off the top & bottom of each tomato. Remove the pulp with a spoon to creat hollow cylinders; set aside. Trim the stem ends of the beans. Steam the beans in a saucepan 3-5 minutes or just until tender but do not overcook. Place 12 green beans or as many as will fit in each tomato & arrange the tomatoes ona serving plate. Combine the oil, vinegar, mustard, salt & pepper in a bowl or blender container; whisk or process until smooth. Drizzle a tsp of the vinaigrette over each tomato.~~I'll Taste Manhattan

If you decide to serve beef, ask your brother ahead of time how she likes hers cooked. Nothing worse than a plate of bloody meat for someone who likes it well done.

It's the season for fresh berries, so I'd just serve fresh strawberries or raspberries topped with whipped cream for dessert.

Something else to consider is that plating can make even the humblest meal look super-special.

Look at the two recipes Ginger posted, for instance. Picture in your mind what the Haricot Verts in Plum Tomatoes looks like. Hard to imagine anything so simple being so visually appealing. Compare that to, say, cutting up some tomatoes, tossing them with green beans, and pouring on the dressing.

See the difference presentation can make?

Her Lemon Chicken Breasts can be plebian or 5-star based strictly on how you plate it. Arrange the breasts on a bed of fettuccine on a serving platter, and you have a rustic presentation. But check this out:

First, pound the breasts slightly to make them the same thickness. Then use a cookie cutter or other mold to punch out breast pieces that are all the same size and shape. Cook them as per the directions.

Serve each piece, on its own plate, on a platform of noodles, topped with some of the mushrooms, and maybe some micro-greens topping that. As an extra garnish, slice lemons in half, using a serrated cut through the middle. Trim off the ends. You should have slices that are about an inch or so thick. Grill them until they carmelize and char slightly, and serve with the chicken.

Voila! The same dish turned into an impressive presentation with hardly any extra work.

This recipe is very good and I like it because it's easy and you can make it ahead. I once made this chicken for 125 people at a wedding I catered. I like to serve this with rice pilaf and asparagus but it is also good with roasted potatoes.

Chicken Breasts Lombardy

6 skinned and boned chicken breasts
Salt and pepper to taste
1/2 cup flour
1 1/2 cup butter, divided
3/4 cup Marsala wine (Sherry works, too)
1/2 cup chicken stock
1 package mushrooms, sliced
1/2 cup Parmesan cheese
1/2 cup grated Mozzarella cheese
1/4 cup chopped green onions
1 TBL chopped fresh parsley

Pound chicken to 1/8" thickness with a meat mallet. Salt and pepper to taste and dredge in flour.

Melt 1 cup butter in a skillet over med. heat; add chicken and saute until lightly browned. Transfer to a 13x19 pan, overlapping the chichken. Reserve drippings in skillet.

Add wine and stock to drippings, stirring to losen the browned bits; season with salt and pepper to taste. Simmer 10 minutes.

Melt remaining butter in seperate skillet; add mushrooms and saute until tender. Spoon mushrooms over chicken. Pour sauce over chicken and sprinkle with cheeses and green onions. You can cover and refrigerate overnight at this point.

Bake at 400 degrees for 10-12 min. (Longer if it has been refigerated) Broil 1-2 minutes to brown the top. Sprinkle with the parsley.

From "What Can I Bring?" JL of Northen VA

Oh, I meant to add that the lemon chicken and green bean recipe above sound pretty good as is. I'm not sure if I could get a cookie cutter through a raw chicken breast? What shape would you use? A chicken? LOL

If you are a member of Costco, they often sell packages of haricots verts that are so good. I buy them whenever I can.

Yes, they do both sound great. My point was that, often, the same dish can be made either rustic or regal simply by how you plate it.

You could cut up some plum tomatoes and toss them with the haricot verts and vinaigrette. Tastewise it's the same dish. But from a presentation point of view, one is everyday, and the other is company special.

Same with my suggestions for the chicken. Other than adding the roasted lemon, it's the same dish.

If I were doing it I would use something simple; a round cutter, for instance, or maybe an oval. Anything else might get cute rather than elegant. For a kid's birthday party, on the other hand, I might use something more fanciful.

If your cookie cutters are too flimsy to cut through chicken, just lay one in place and use it as a guide. Cut the chicken with a paring knife by running it along the edge of the cookie cutter.

These all sound very good! I'm going to try them out over the next week or so and see which ones I feel most comfortable with. My brother will be here at the end of next week.

I think I'm going to make zuchini parmesan (casserole style) in addition to whatever other main dish I prepare. For vegies I'm thinking roasted asparagus and a tomato dish (the one above sounds good). I'm not much of a dessert maker, so I was thinking fresh fruit with almond cream (it's a custard style cold sauce flavored with almond extract - and I can make it ahead). I'm going to BUY the most delicious rolls I can find. So 2 entrees, 2 veggies, bread and dessert. Surely there will be something they can eat and won't go away hungry!!

Thanks everybody! For the recipes, entertaining ideas, and the moral support.

tr

Woops Thanks gardenlad! You were posting at the same time I was and I didn't see your last message until after I submitted my last post.

I do intend to make the 2nd entree "fancy". I'll be trying your cutter idea. I have metal ones, so I think they would go through a thin chicken breast just fine. Don't have a chicken shaped one as babsinmd jokingly suggested. lol But I was already thinking round. It would be a lot prettier than just a big breast. It will also cut the size down, so they can just take a little and see if they like it...

All very good ideas from everyone.

This recipe I have served to company for many years. Not only is it fork tender, but your home will smell delish while it's in the oven!
Sharon's Swiss Steak-serves 4-6
*********************
8-10 pieces of cubed steak meat
2 cans Campbell's french onion soup
flour
salt & pepper

** Lay waxed paper on your countertop. Place the meat on the paper & sprinkle 1 Tbs flour over each piece. Season with pepper & lightly with salt. Using the edge of a saucer, lightly pound the flour into the meat-using a twisting motion of your wrist. Flip meat over & repeat.
In a large frying pan-add oil to cover bottom of pan-heat till hot, then sear the meat for 1 min on each side.
Have a 13x9 baking pan near the pan so you can transfer the steaks to the pan the minute they are seared. Place 1/2 can of the onion soup in bottom of pan before placing seared meat in the 13x9. Stagger the pieces in the pan-pour the remaining 1 and 1/2 cans of the soup over the meat.
Cover with foil and bake at 350° for 60 min until fork tender. Remove foil & bake for 10 more minutes. I usually put baked potatoes in the oven at the same time. The au jus is delightful on the potatoes at serving!
If you want two entrees-may I suggest Roast Cornish Hens? (which would go in the oven earlier-then nuke to reheat if not enough room for both meats in the oven.)..this is also a no fuss and they roast to a crispy, golden brown!

Roast Cornish Hens
******************
Choose the smaller frozen hens (around 1 lb or less) that you can find-allow a good half day to thaw. Rinse the birds & dry w/paper toweling.
Spray shallow baking pan & place hens on the pan. Season w/salt & pepper-inside & out. In a bowl place 1 stick of butter, 1/2 tsp garlic powder, 2 Tbs minced onion and 1 Tbs paprika. Mix together then reserve 1/2 the mixture to baste the birds with. Using your hands-rub each bird with the mixture. Cover with foil and roast at 350° for 45 min. then remove foil for another 30-45 min...basting every 15 min.with remaining mixture.

I can vouch for the Tuscan Garlic Chicken, it is our favorite! I make it a couple times a month, but don't use anywhere near as much of the heavy cream as in recipe.

Enjoy the visit with your brother and new sister-in-law.

I am going to toss this out for whatever it is worth...even though I will be asking for your help on impressive recipes during the holidays.

My SIL is a huge fan of Martha Stewarts and cooks these amazing meals during the holidays for our family and blows everyone away with her cooking and the ambiance in her home.
Because I am not near the cook that she is, I do not want to entertain them by cooking for them. It creates stress, and anxiety and who wants to invite stress into their life? I had watched an interview with Martha Stewart where she said NO ONE will invite her to their homes, especially for a meal. And how that bothers her. That people are so uncomfortable having her over.

And so that is the flip side of doing things to such a high standard. So relax, let her help, and do not strive to blow her away...unless you know that she too is an amazing cook, who will appreciate your talent, or she may be uncomfortable entertaining you at future holiday gatherings.

>with Martha Stewart where she said NO ONE will invite her to their homes, especially for a meal. And how that bothers her. That's really too funny. Here we have a woman who's entire career was making millions of women feel inadequate. And now she's sad because none of them will invite her over.

On cue, now, everybody shed a tear for poor Martha...

BniceBkind, don't know if this makes you feel better or not; but if your SIL needs the guidance of Martha Stewart each time than, IMO, she's neither the cook nor the decorator she thinks she is.

This is a recipe I've used for company when I wanted to serve something that tasted rich and elegant but is easy to make. The gravy this makes is wonderful but I always like to add beef broth and thicken with Wondra and water. To serve just prepare a vegetable like steamed broccoli and bake some Crescent rolls too. So good.

Beef Burgundy

1 1/2lbs. stew beef cut into bite-sized pieces
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup red wine
1 small can sliced mushrooms, rinsed and drained
1 large sweet yellow onion, peeled and quartered

Place everything in crockpot*; mix well and cook on low 6 to 8 hrs.

Wonderful served over hot buttered egg noodles

(Note, if you want more gravy, add a can of beef broth and when beef is tender, thicken gravy with Wondra mixed in water.)

*Originally, I made this in my old enamel roaster but it's easier in the CP.