Slice, Dice & Dish

As you know, I love paging through cookbooks—especially vintage ones. (And as I write this, I’m realizing vintage and antique are probably two different things. Vintage might mean the 1970s. Antique? Likely the 1950s or earlier.)

I especially love digging through my grandmother’s recipe box to see what she was making when she entertained. Time and again, I come across recipes that were clearly loved by all… but maybe not loved by all tummies.

This recipe is one of those—and that’s exactly why I gave it a modern update.

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🥔 Why This Version Works So Well

Mushroom tarts are a classic bite-size appetizer we don’t see very often anymore—but when they appear, they’re always a hit. Traditionally, they’re made with phyllo dough or puff pastry. Delicious, yes—but sometimes heavy, fiddly, or not ideal for everyone.

Here, I’ve swapped the pastry for thinly sliced yellow potatoes. The result?

• No dough to fuss with
• Added nutrients
• Naturally gluten-free
• And I promise—you won’t miss the pastry at all

These are the kind of appetizers that disappear immediately once they hit the table.

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✨ Make Them Your Own

If you’re feeling adventurous, this recipe is wonderfully flexible:

• Use any type—or combination—of mushrooms
• Swap in dill Havarti for a whole new flavor profile
• Prefer not to cook with wine? Vegetable broth works beautifully

I also love serving these as a salad or first course alongside mixed greens dressed simply with light olive oil and red wine vinegar. When I do, I plan on 3–4 tarts per person.

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🍄 Mushroom Tarts with Potato Shells

Makes 24

Ingredients:
Olive oil
1 lb fresh button mushrooms
1 medium onion
½ cup parsley
½ cup dry white wine (such as Sauvignon Blanc)
1 dash hot pepper sauce
⅛ tsp salt
⅛ tsp pepper
2 medium yellow potatoes (about 2 inches in diameter)
4 oz Havarti or Monterey Jack cheese

Instructions:

1. Heat the oven to 400°F. Lightly oil the wells of a mini muffin pan and set aside.
2. Finely chop the mushrooms, onion, and parsley.
3. In a large skillet, combine the mushrooms, onion, parsley, wine, and hot pepper sauce. Cover and cook 5–7 minutes, stirring occasionally, until mushrooms are tender.
4. Uncover and cook until liquid evaporates. Season with salt and pepper. Set aside to cool.
5. Thinly slice the potatoes (⅛-inch thick) using a mandoline.
6. Pat slices dry and place in a single layer on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 1 minute, until pliable.
7. Gently press each potato slice into the wells of the muffin pan.
8. Add about 2 teaspoons of mushroom mixture to each cup.
9. Cut cheese into ½-inch cubes and place one on top of each tart.
10. Bake 15–18 minutes, until lightly browned. Serve warm.

Make it Easy on yourself with these shortcuts:

🔹 Easy

• Use pre-sliced mushrooms instead of whole to skip chopping.
• Swap fresh parsley for dried parsley (about 2 Tbsp) to save prep time.
• Shred the cheese instead of cubing—same flavor, faster topping.

🔹 Easier

• Replace fresh mushrooms and onions with a store-bought sautéed mushroom blend or frozen mushroom/onion mix—just cook off excess liquid.
• Use pre-shredded cheese to skip cutting and cleanup.
• Microwave the potatoes all at once using a mandoline + stacking trick between paper towels.

🔹 Easiest

• Skip the potato shells and use frozen mini phyllo shells or refrigerated biscuit dough pressed into the pan.
• Use jarred mushroom tapenade or mushroom bruschetta as the filling—no cooking required.
• Bake, melt cheese, and serve. Done. 🙌

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🥂 Why I Love These for Entertaining

These tarts feel special without being fussy. They nod to the past, fit modern needs, and are exactly the kind of bite that makes guests linger a little longer at the table.

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Here’s to old recipes, new twists, and appetizers that everyone can enjoy

Cheers,
Colleen 🥂

I recently received a great question and thought it was worth answering here—because I know it’s one some of you are quietly wondering about.

Q: I’m becoming intrigued and thinking of having a dinner party, but how do I keep my little ones busy while I’m prepping and during the party?

Such a good question!

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💛 First, a Little Honesty

Full disclosure: I never had kids of my own. So I’m answering this authentically—from my experience growing up in a house where my parents hosted, and from helping friends navigate this exact situation.

And here’s what I’ve learned: involving kids makes everything easier.

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🍽️ Before the Party: Put Them to Work (In a Good Way)

My mom involved us as much as possible and gave us tasks based on our ages:

• One of us made place cards—sometimes even designing them if there was a theme
• Another set the table
• Someone else tidied up the dining room

Whether it was mixing cake batter or helping bake cookies for guests to take home, being part of the process made us feel important—and the entire evening ran more smoothly.

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🎬 During the Party: Options Matter

When it’s time for guests to arrive, flexibility is key.

• Set up three or four activity or game areas so kids can rotate
• Create an age-appropriate movie night with pizza
• If kids are very young, consider hiring a mother’s helper
• Or start the party later so bedtime happens as guests arrive

For tweens and teens, consider including them in the party itself. Sitting at the table, joining the conversation, or helping serve teaches confidence and social skills. And when they’ve had enough? Always give them a graceful out.

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🎨 A Favorite Idea for Any Age

This one works beautifully with a little planning:

Set up an art station—crayons, colored pencils and paper. While dinner is happening, kids create their artwork. Afterward, use painter’s tape to hang their pieces in a hallway or entryway and host a mini art gallery opening.

Guests can mingle, meet the “artists,” and learn about their creations. It’s charming, engaging, and surprisingly memorable.

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🥂 The Big Picture

Involving children in hosting isn’t just about keeping them busy—it’s a teaching moment. It builds confidence, responsibility, creativity, and connection.

And you never know where those experiences might lead them later in life.

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✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
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Here’s to messy tables, proud helpers, and raising the next generation of great hosts.

Cheers,
Colleen 🥂

February has always been a month I’ve had a soft spot for.

I’m still fully in love with winter—the cozy evenings, the slower pace—but by now, the grey skies start to make me crave a little brightness.

When I was younger, this was the time of year my parents would begin receiving crates of citrus from their snowbird friends in Florida. Boxes filled with oranges, grapefruit, and lemons would arrive at the door, bringing color, fragrance, and a reminder that sunshine existed somewhere beyond our winter coats. That simple joy—unexpected, vibrant, and meant to be shared—became the inspiration for this dinner party.

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🍋 The February Dinner Party Menu

This February dinner party guide is designed to bring that same sense of brightness to your table—with a bonus: much of the menu can be prepared ahead of time.

Inside, you’ll find a thoughtfully curated menu featuring:

• Two cocktails
• Two appetizers
• A salad
• An entrée with two sides
• Dessert
• A dessert cocktail

Do I expect you to make the entire menu from start to finish? Absolutely not. And I would never want you to feel that pressure.

Just like dining out, this experience is about choosing what sounds good, what fits your schedule, and what feels right for you.

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✨ A Gentle Reminder

Recipes are simply a starting point. Making them your own—adjusting flavors, swapping ingredients, or taking a few well-placed shortcuts—is what makes a dinner party feel personal and enjoyable.

After the busy pace of the holidays, consider this your invitation to slow down, gather with friends, and enjoy a meal that brings a little warmth and brightness to the heart of winter.

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🕯️ What You’ll Find Inside the Guide

Along with the menu and recipes, you’ll also find:

• Casual styling inspiration
• A flexible hosting timeline
• Recommended kitchen tools and serving pieces
• Suggested table settings
• A printable menu you can display for your guests

Before you begin, take a few moments to read through the guide and decide which elements you’d like to include. And remember—you don’t have to do it all. Helpful shortcuts are included throughout, along with easy, easier, and easiest options to match your comfort level and available time.

Once you’ve chosen your dishes, create your shopping list and get ready to host a cozy, citrus-kissed evening that feels just as good as it tastes.

As always, if you have questions or want personalized guidance, I’m just a message away. Download your Dinner Party Menus here: MENUS

Here’s to bright flavors, cozy nights, and winter gatherings worth lingering over 🍊

✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Cheers,
Colleen 🥂

Have you ever tried grilled romaine?
The first time I did, I was completely hooked. Grilling gives romaine an entirely different flavor—slightly smoky, lightly charred, and still crisp in all the right places. There’s truly nothing like it.

This salad takes a classic Caesar and levels it up into a Brutus Salad with grilled steak, making it hearty enough for dinner while still feeling fresh and balanced. It’s one of those meals that feels restaurant-worthy but is surprisingly doable at home—and I know you’re going to love it.

It’s perfect for a casual dinner, a warm-weather gathering, or anytime you want a salad that actually eats like a meal.

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🥗 Skinny Brutus Salad with Grilled Romaine

Serves 4

Dressing:
2/3 cup plain fat-free Greek yogurt
3 Tbsp lemon juice
1½ Tbsp red wine vinegar
1½ Tbsp Worcestershire sauce
2 tsp Dijon mustard
½ tsp black pepper
2 Tbsp olive oil

Steak:
1½ lbs beef strip steak
1 Tbsp chopped fresh rosemary
1 Tbsp grill seasoning

Salad:
1 Tbsp olive oil
8 oz fresh asparagus, trimmed
½ medium zucchini
Salt and pepper
3 romaine hearts
3 hard-boiled eggs, peeled
½ oz fresh Parmesan cheese

Instructions:

1. Combine all dressing ingredients in a bowl or mason jar and mix well. Set aside 3 tablespoons for grilling the romaine.
2. Heat a double-burner grill pan over medium-high heat for about 3 minutes.
3. Season the steak with rosemary and grill seasoning.
4. Cut asparagus into 1-inch pieces. Slice the zucchini lengthwise, then into half-moons. Season both with salt and pepper.
5. Place the steak on one side of the grill pan and the asparagus and zucchini on the other.
   • Grill steak about 3 minutes per side
   • Grill vegetables 5–6 minutes, turning occasionally, until grill marks appear
   Transfer steak to a cutting board to rest and vegetables to a large serving bowl.
6. Cut 2 romaine hearts in half lengthwise, keeping the core intact. Brush cut sides with the reserved dressing. Grill cut-side down for 2–5 minutes, until lightly charred.
7. Slice both the grilled romaine and the remaining fresh romaine. Add to the bowl.
   Slice the eggs and steak and add them in.
8. Pour about ½ cup of dressing over the salad, grate Parmesan over the top, and toss to combine.

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🥂 Why This One Works

This salad checks all the boxes:

• Smoky, fresh, and satisfying
• Protein-packed without feeling heavy
• Great for entertaining or weeknight dinners
• Naturally gluten-free

It’s proof that a salad can be bold, comforting, and completely crave-worthy.

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✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to grilled romaine, upgraded classics, and salads that don’t feel like a compromise.

Cheers,
Colleen 🥂

Today we’re having a mini history lesson—but don’t worry, there won’t be a quiz.

As with most things, styles evolve, and when it comes to serving food at a dinner party, it really comes down to one thing: what’s easiest for you. Remember, it’s always about the company and the connections—not the mechanics of the meal.

Recently, I picked up a copy of the 1950s Betty Crocker’s Picture Cookbook, and tucked inside was a section called Types of Table Service for Dinner Parties. It was too fun not to share.

So let’s take a quick stroll through dinner party history.

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🍗 English (or Family) Service

This style was considered most suitable for the average family.

Food is served at the table by the host or hostess. The host serves the meat and vegetables from serving dishes placed in front of them, while the hostess handles dessert and coffee. Plates are then passed around to guests.

If this sounds familiar, it’s because many of us grew up with some version of this at home.

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🍽️ Russian Service

This one is… a little more formal—and very much of its time.

The book notes that Russian service is “not adaptable to servantless households” (which tells you exactly when this was written). In this style, the host and hostess don’t serve at all. Food is plated in the kitchen and brought to each guest, or presented on platters for guests to serve themselves.

Formal? Yes. Practical for most of us today? Not so much.

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🥗 Compromise (or Mixed) Service

My personal favorite—because it’s realistic.

This approach combines the two styles. The main course is served at the table, while soup, salad, and dessert are served directly from the kitchen. It’s flexible, efficient, and honestly feels very modern.

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🥂 The Takeaway

No matter what the 1950s had to say, the truth is this: there are no set rules.

You can plate in the kitchen.
You can serve family-style.
You can mix and match depending on the night.

What matters most is that the evening feels warm, welcoming, and memorable—for you and your guests.

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✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to doing what works, skipping what doesn’t, and enjoying the people around your table

Cheers,
Colleen 🥂

I’m calling it now—this is my new favorite cocktail. I truly cannot get enough of it.

This time of year, I find myself craving anything citrus. It instantly takes me back to childhood, when my parents would receive crates of oranges and grapefruits from friends in Florida. Opening those boxes felt like sunshine delivered to the front door—and this drink feels the same way.

Bright, refreshing, and just a little special, this Blood Orange Gin Fizz is the kind of cocktail that works for a casual night in or as a signature drink for a dinner party.

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✨ Why This One Is a Winner

What I love most about this cocktail is how forgiving and flexible it is. You don’t need to make a special trip to the store or track down one specific ingredient for it to be delicious.

No blood oranges?
→ Use navel oranges.

Don’t feel like squeezing citrus?
→ Your orange juice and lemon juice from the fridge will do just fine.

Have simple syrup on hand?
→ Use it instead of honey.

No seltzer?
→ Club soda works perfectly.

Want something a little warmer and more earthy?
→ Muddle a sprig of fresh rosemary in the bottom of your shaker before adding the rest of the ingredients.

This is a “use what you have” cocktail—and those are always my favorite kind.

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🍊 Blood Orange Gin Fizz

Makes 1 cocktail

Ingredients

• 2 oz gin
• 1 oz fresh blood orange juice
• ½ oz fresh lemon juice
• ½ oz honey
• Lemon seltzer or club soda, to top
• Ice
• Optional garnish: blood orange slice

How to Make It

1. Fill a shaker with ice.
2. Add gin, blood orange juice, lemon juice, and honey.
3. Shake well until chilled, about 10–15 seconds.
4. Strain into an ice-filled coupe glass.
5. Top with seltzer.
6. Garnish with an orange slice and serve immediately.

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🥂 The Takeaway

This is a cocktail that feels cheerful, relaxed, and just fancy enough. It’s citrusy without being sharp, balanced without being boring, and endlessly adaptable—exactly how entertaining should feel. Watch me make it here:

✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to sunshine flavors, flexible recipes, and cocktails that feel like a little memory in a glass!

Cheers,
Colleen 🥂