Wedding Showcase

This week’s featured wedding is from Megan Perry and Adam Eoff. They were married on Saturday, June 21st at the First Baptist Church in Benton with reception following at the Benton Event Center. It was a delightful wedding with a shabby chic theme.

 

Wedding Details
Colors: Turquoise and Coral
Where: Benton Event Center
When: June 21, 2014

Dinner’s Ready Food Served:
Ham & Cheese Sliders with Garlic Cheddar Biscuits and Dark Ale Mustard
Bacon-Wrapped Cocktail Smokies
Cheese Stuffed Mushrooms
Herb-Marinated Chicken Kebabs
Pigs in A Blanket
8-Layer Mexican Dip
Caprese Skewers
Vegetable Tray with Ranch
Fruit and Cheese Display
Assortment of Breads and Crackers
Spiral Finger Sandwiches

 

Recipe of the Month – Fruit Salsa with Baked Cinnamon Chips

fruit salsaIngredients

  • Fruit salsa
  • 16-oz. strawberries, diced
  • 2 kiwi, peeled and diced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 3 Tbsp. sugar-free apricot preserves or jam
  • Cinnamon chips
  • 4 flour tortillas (soft taco size)
  • cooking spray
  • 1/2 cup sugar
  • 1 1/2 tsp. cinnamon

Instructions

  1. Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
  2. On a large plate, combine the sugar and cinnamon. Spray each tortilla front and back and carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
  3. With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool.
  4. Meanwhile, combine the fruit and the preserves in a medium sized bowl. Serve with cooled cinnamon chips and enjoy!

Celebrate the 4th of July with Sweet Treats

It’s time for that annual celebration where we grill, eat lots of yummy food and watch fireworks. Here at Dinner’s Ready Market & Deli, we have some fun desserts to make the 4th of July holiday even more fun.

4th of July treats

 

 

 

 

Red, White & Blue Cake Balls      $.75 each

Red, White & Blue Chocolate Covered Strawberries   $13.99/dozen

4th of July Cookies   $1.79 each

Or order one of American Flag Cakes for just $20.99

4th of july cake

Wedding Showcase – Leah and Trent Harris

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This week’s featured wedding Leah Skinner and Trent Harris.The cute couple had a beautiful Shabby Chic wedding on June 7, 2014 at Belgian Meadows. Both the rain and sun made an appearance and the day was blessed with a beautiful rainbow. Everything turned out beautiful despite the rain.

Wedding Details
Colors: Mint Green, Coral and Burlap
Where: Belgian Meadows Farm, Little Rock, AR
When: June 7, 2014

 

Dinner’s Ready Food Served:

Ham & Cheese Sliders with Garlic Cheddar Biscuits
and Dark Ale Mustard
Bacon-Wrapped Cocktail Smokies
Creamy Ranch Crab Dip
Herb-Marinated Chicken Kebabs
Pigs in A Blanket
Bride & Groom Chocolate Covered Strawberries
Vegetable Tray with Ranch
Fruit and Cheese Display
Assortment of Breads and Crackers
Spiral Finger Sandwiches
IMG_8741 We provided Bride and Groom Chocolate Covered Strawberries as a part of the event. IMG_8739 Instead of a traditional vegetable tray, we provided vegetables in Mason Jars as a fun way presentation. It really went along well with the shabby chic theme. IMG_8738 The Creamy Ranch Crab Dip is one of our most popular dips we make. It was presented here in a cute metal bowl provided by the bride. We like it so much we went out and bought some just like it for future weddings. IMG_8729 The full picture of the buffet. If you’ll notice the buffet is pushed close to the tables. That’s because it rained like cats and dogs the day of the wedding and we were trying to keep everything dry. Despite the rain, the day ended up being beautiful. We even saw a rainbow before it was all over.

Wedding Showcase – Paige and Frank Strozyk

Paige and Frank Paige and Frank Strozyk

We did a unique wedding a couple of weeks ago on May 24, 2014. The wedding of Paige Sniff and Frank Strozyk goes down as one of our biggest wedding in terms of staff, food provided and number of services provided. It was a beautifully decorated wedding where we provided food for over 250 guests. We had a Pasta Station, Carving Station, Ice Cream Sundae Bar, and two Decorated Buffets. The bride and groom were wonderful to work with. What a great wedding!

 

Wedding Details
Colors: Chocolate Brown, Lemon Yellow and Baja Turquoise
Where: Immaculate Heart of Mary, North Little Rock, AR
When: May 24, 2014

Menu:
Pasta Action Station featuring Marinara or Alfredo Sauce with Sauteed Shrimp or Grilled Chicken
Carving Station featuring Tuscan Pork Loin or Slow-Roasted Turkey Breast
Crab-Stuffed Mushrooms and Crab Cakes
Twice Baked Potato Casserole
California Vegetable Mix
Cocktail Smokies
Salad Bar
Fruit and Cheese Display
Salad Bar
Assortment of Breads
Spiral Finger Sandwiches
Ice Cream Sundae Bar

Decorated Buffet Our buffet was decorated to match the colors and decor of the bride’s choice. IMG_8524 We provided a Salad Bar for the guests to enjoy. A unique way to present what could be a very basic starter. IMG_8531 We also did a fruit and cheese display. It made for a very beautiful part of the decorated buffet. IMG_8572 Brian Krikorian is taking instructions from Serge Krikorian at our Carving Station. We provided Turkey Breast and Tuscan Pork Loin as two options at the station. Pasta Action Station Our team of four chefs provided made to order pasta dishes at our Pasta Action Station.

Recipe of the Month – Mexican Lasagna

mexican lasagna

Ingredients

  • 1 Lb. ground beef
  • 1 onion, chopped
  • 1 jar spaghetti sauce 24-26 oz.
  • 16 oz. Cottage cheese
  • 1 egg
  • ½ lb. Mozzarella cheese, shredded
  • ½ lb. cheddar cheese, shredded
  • ½ cup Parmesan cheese
  • 1 package flour tortilla shells

Instructions

  • Brown hamburger and onion in a pan and drain well. Combine with the spaghetti sauce. In large bowl combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
  • Put a layer of the tortilla shells in a 9×13 pan. Tear them to fill in all the spaces. Then add a layer of sauce and a layer of cheese. Repeat several times ending with the sauce and a topping of the grated cheese.
  • Bake 30 minutes at 350 degrees. Serve hot. On your individual plates top with lettuce, tomatoes, sour cream and chopped olives as desired.

Secrets of a Party Planner – Cinco de Mayo Party

Cinco-de-Mayo

Mexican food is some of my favorite food and what better way to celebrate that than Cinco de Mayo on May 5th. Well here are some great Party Ideas to make your Cinco de Mayo fun.

Fiesta - Decor

Decor
Creating a festive atmosphere is a great way to get everyone in the mood for a party. We like to use bright flowers, bright colored bowls, various type of peppers and food labels to set the tone. It really makes everyone happy to see the bright colors.

 

Fiesta - Food and Drink

Food & Drink
Well a party isn’t a party without food. We do a lot of Fiesta inspired caterings. Our most popular order is our fajita action station where we make the fajitas to order. If you can do that and let people choose their toppings that’s really a great fun way to celebrate. We have a lot of dips and appetizers that fit the Mexican themed as well. While we don’t serve any specialty drinks (just tea, soft drinks and lemonade), a good cocktail is always fun for a party – make it bright and fruity.

Fiesta - Fun

Fun
Well if you are not having fun at a fiesta than you might be “dead”, but there are some fun ways to add even more entertainment. A Mexican inspired Photo Booth, A pinata and even a Mariachi Band are great ideas.

Sweet Treats – Dressed Up Desserts

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One of my favorite cookies (almost to the point that I could eat one for breakfast every day and never get tired of them) that we make at Dinner’s Ready is the Strawberry Cake Cookie. If you know me then you know I love to pin things on pinterest, and I kept seeing all these really cool ideas to dress up store bought desserts and it clicked: “We should do that with our desserts”. And an idea was born! So every week (when we can and we are not too busy), we will give you some ideas on taking our delicious desserts and dressing them up to use for a party or event that you are having. Or maybe just for dinner! You decide!

Strawberry Cream Filled Cookies (Recipe Makes 15 sandwiches)
You need:
30 Strawberry Cake Cookies from Dinner’s Ready
1 cup heavy whipping cream
4 tablespoons powdered sugar
16 ounces diced strawberries
Red food coloring if you want your cream filling to be pink color.

Directions:
For the cream filling beat the whipping cream and powdered sugar together until it’s thick. You will want it quite thick because when you add the strawberries it relaxes a lot. If you want it to be a light pink color you can add a few drops of red food coloring. That is totally optional.  Wash and dry the strawberries then dice them into small pieces.  Gently fold the diced strawberries into the whipped cream.  Spread the freshly whipped topping with strawberries onto a cookie, and then top with another cookie.

Secrets of a Party Planner – Pineapple Centerpiece

Pineapple tree The Pineapple centerpiece we did for the Boys & Girls Club event.

We recently did the Boys and Girls Club of Saline County Golf Tournament. We wanted to do a Beach theme but we needed a Centerpiece. We pulled out our coffers and remembered a cool Pineapple centerpiece that we did a couple of years ago for a wedding. It looked good then and it looked good now.

It’s really easy to do.

1. This is probably the hardest part but we created a metal pole so that we could stick the pineapples on to it. Picture of it is below.

pineapple tree2 The pineapple tree we did for a wedding.

2. Cut the tops off all the pineapples but 1. Depending upon how long your pole is. We used 8 pineapples.

3. Start pushing the pineapples down the pole. The one that you left the top on goes on top. This part is messy so you may want to place your pole on something to catch the juices. It’s tricky aligning them just right so make sure on step 2 you cut a clean straight edge.

4. Then take a palm tree and take the branches off (You can get one for $10 at Wal-mart. You can reuse the tree again as the branches will grow back). Stick the branches into the top pineapple to make the top of the “tree”. The end of the branches should be able to go into the pineapple, but if you have trouble use a screwdriver or something else pointy to guide them in.

IMG_8125 The stand we use before the pineapples are added. It’s made of sturdy metal rod.

5. You are basically done. But it is super messy so just be aware. You’ll want to create it near where it will be placed. You also will need something heavy on the base in case its top heavy. We used a bag of dirt but you could use sand or bricks or rocks.

 

Event Showcase – Boys and Girls Club of Saline County Golf Tournament

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We were excited to partner with McCauley Services to sponsor the Boys and Girls Club of Saline County Golf Tournament dinner at the Hurricane Creek Country Club. We chose to go with a Beach/Pool Party Theme. We had a great time and enjoyed once again helping out our friends at the Boys and Girls Club.

At Left, we did several Message in a Bottle from Dinner’s Ready. The message was to Donate to the Boys and Girls Club.

 

 

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We had a decorated buffet with various beach themes including the “pineapple tree”. To make, we take 6-8 pineapples and cut off the tops then stack on a metal pole. We top it with branches from a palm tree. It’s a little messy putting together but super easy.

 

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We also used a fishing net, bright pots and flowers in bright pails, and a variety of beached themed items. The menu was Fajitas so we had cheese dip, salsa, condiments for Fajitas, and black bean salsa.

 

 

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We had a Fajita Action Station where golfers could get their fajitas made with chicken or steak or both and add onions and bell peppers. The smell was divine and I think everyone enjoyed the made to order fajitas.

 

 

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We also had a Bananas Foster Action Station where we made fresh bananas foster complete with flame that we placed over ice cream. Golfers could also choose a Sopapilla Cheesecake drizzled with honey or caramel sauce. So yummy!