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3 Tips for Spring Entertaining

3 Tips for Spring Entertaining
Spring is here, and it’s time to let the party planner in you blossom! From wedding festivities and graduation celebrations to garden parties and cookouts, spring is often filled with festive gatherings. Planning and hosting a party can be a lot of fun, but if you’re not prepared, it can be stressful. 
When entertaining, it is important to plan all the details ahead—from the menu to decorations. Check out these party-planning tips that will help eliminate the stress of entertaining: 
  1. Prep as much as possible the day before: Arrange flowers and decorations, set up the serving tables, plate nonperishable foods (cover with plastic wrap) and prepare the dishes you can the day before. This step will prevent you from rushing through these tasks the day of the shindig.  
  2. Serve a signature beverage rather than stocking a full bar: For a budget-friendly and simplified beverage solution, skip the fully-stocked bar. Instead, mix up a tasty concoction that can be served in a pitcher, punch bowl or drink dispenser.  Set up the drink station with cups, an ice bucket, napkins and garnishes. 
  3. Dish up tasty, finger-friendly foods: When planning your menu, it’s important to consider how the food will be served and eaten. Finger-friendly foods are easy to pick up and munch on while mingling. Moore’s Zesty Mediterranean Cups, Buffalo Ranch Tomato Tartlets and Buffalo Ranch Chicken Roll Ups are a few great options for spring entertaining. Check out the recipes below! 
1 lb. chicken tenderloins
1/2 cup plus 1 tablespoon Moore's Zesty Garden Herb marinade, divided
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 cup julienned sun-dried tomatoes
1/4 cup sheep's milk feta in brine, crumbled 
24 mini phyllo shells
3 tablespoons green onions, chopped
  1. Marinate the chicken tenderloins in a 1/2 cup of Zesty Garden Herb marinade for at least 30 minutes (2 hours is recommended).
  2. Make the Zesty Vinaigrette by whisking together 1 tablespoon Zesty Garden Herb marinade with the extra virgin olive oil. Season with black pepper and set aside.
  3. Grill the marinated tenderloins until an internal temperature of 160 degrees. Allow the chicken to rest 5 minutes before chopping.
  4. Combine chopped chicken, sun dried tomatoes, feta and Zesty Vinaigrette in a mixing bowl and stir.
  5. Divide evenly among phyllo cups, garnish with chopped green onion and serve immediately.
1/4 cup Chèvre goat cheese at room temperature
1/4 cup cream cheese at room temperature
4 tablespoons Moore's Creamy Ranch Buffalo wing sauce
1/2 cup fire roasted diced tomatoes, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chives, chopped
30 mini phyllo shells
2 tablespoons grated parmesan
  1. Pre-heat oven to 375 degrees
  2. In a medium bowl, combine the cheeses, sauce, salt and pepper; mix well with a rubber spatula.
  3. Fold in the chopped chives.
  4. Fill each phyllo shell, smoothing the surface with a butter knife.
  5. Sprinkle each tartlet with parmesan.
  6. Place tartlets on a rimmed baking sheet and bake for 10 minutes. Serve immediately.
3 cups rotisserie chicken breast, deboned and shredded
8 oz cream cheese, whipped
1 cup Moore’s Creamy Ranch Buffalo Wing Sauce*
1 cup mozzarella cheese, shredded
½ cup crumbled blue cheese
¼ cups green onions, finely chopped
4 extra-large flour tortillas
*For extra spice, use Moore’s Original Buffalo Wing Sauce. For even MORE spice, use Moore’s Spicy Habanero Wing & Hot Sauce
  1. In a large bowl, add chicken, cream cheese, Moore’s Creamy Ranch Buffalo Wing Sauce, mozzarella cheese, blue cheese and green onions. Stir ingredients, either by hand or with an electric mixer, until blended.
  2. Evenly spread thin layer of the mixture onto a tortilla, all the way to the edges. Roll tightly, wrap with plastic wrap and repeat with remaining tortillas.
  3. Chill the wraps for 2-4 hours and slice into pinwheels before serving.
1 box (12 oz.) tri color rotini
2 medium zucchini’s, chopped
2 medium yellow squash, chopped
2 red bell peppers, chopped
1 cup grape tomatoes
1-2 chicken breasts, cooked and diced
1 1/2 cups + 4 tbsp. Moore’s Zesty Garden Herb marinade
  1. Cook pasta according to directions.
  2. Drain water and rinse with cold water. Set pasta aside.
  3. Season chicken breasts with desired seasoning (I used lemon pepper seasoning) and cook on grill or in skillet until no longer pink. Chop into small pieces and set aside.
  4. Using about 4 tbsp. marinade, sauté vegetables until tender, about 5 minutes. Remove from heat and set aside.
  5. Once pasta, chicken, and vegetables are cooled…. toss together in a large bowl.
  6. Pour in the marinade and mix well. You can add more marinade if desired!
  7. Add in the tomatoes and toss a few more times to incorporate.
  8. Place in refrigerator until completely chilled and ready to serve! Enjoy!
**Consider serving the pasta salad in individual cups so it’s easy for guests to eat while standing.