YAHOO ANSWERS: What are simple foods I can make for a party?

Remember that cook ahead is best when you are entertaining. If you aren't having fun, your guests wont either.For passing, a nice bruschetta bar is a favorite of mine. In America people think that bruschetta has to be topped with tomato, basil, and olive oil - however, bruschetta in Italy has more to do with the toasted bread then what is on it. Toast some beautiful baguette slices and lightly rub them with garlic. Set up the traditional "bruschetta" with tomatoes, garlic, and olive oil. I add some diced onion and balsamic to mine to add an extra kick. Have a secondary set up of olives and feta cheese - very little work. You can have anything from roasted red peppers to a cheese topping that you place on the bread.Now for a larger crowd, I love to make lasagna roll-ups - sure to be a crowd pleaser. Unfortunately, you have to use the boil lasagna sheets. Boil until you can bend them without breaking. Lay them down on an oiled sheet and fill to your hearts desire. Some of my favorite combos are as follows: (1) spinach, diced shrimp, caramelized onions, ricotta and parm, (2) mushrooms, onions, and beef (3) squash, peppers, and artichokes and (4) chicken, goat cheese, and roasted peppers. Lay the mixture of your choice on the noodle, roll up - don't overfill - and place in a glass or oven safe dish. Top with your sauce or homemade blend - CHECK OUT MY ROASTED RED PEPPER CREAM SAUCE AT MY BLOG - Cook in the oven when you are ready - at 375F for 20-40 minutes until piping hot - you have to cook it longer if you didnt cook the filling - I alwasy recommend cooking the filling, though.Good luck and have a blast!

Lasagna Tip

Lasagna doesnt have to mean fat and carbs.

Try using these alternative ideas for a healthier, yet still lush, lasagna.

-Use organic pasta sauce - it has less sodium and additives - always make sure to double check the label - just b/c it says organic doesnt mean it has all of the right stuff in it
-Use 96% lean beef - I add beef flavor by adding in some beef stock (organic again) and red wine while the meat is cooking. I drain the meat and reserve the juices, adding back to the beef as needed. This way it stays moist and flavorful.
-Another way to keep moisture in is to use things like sauteed onions and mushrooms - again adding stock or wine to it to keep the flavors consistent
-For the cheese component - use reduced fat cheeses - part skim ricotta, reduced fat parm (you dont have to use the expensive stuff here) and use one whole egg and one egg white to take out cholesterol and fat
-Dont skip the bechemel sauce - use unsalted butter (no fat cut here) and fat free half and half - it works the same!

Good luck and good eats!!

Next Food Network Star

Going to work on my application for the NFNS, Season 6. Between work and not being able to remember my login for blogspot, I have completely neglected my blog. I will be trying to post several times a week, shorter posts.

Thanks for your support - M