What should I fix for a birthday dinner?

Question

My best friend's husband is having a birthday next week, and my boyfriend and I are inviting them over for dinner Saturday night. They don't know it, but we have planned to have a miniature surprise party for the husband. I already plan on making a chocolate sheet cake for dessert, but I need ideas for the rest of the meal. My friend is pregnant, so soup, fish of any kind, and steak are foods that she won't eat right now. Any suggestions?

I can't tell my friend what I'm doing because she gets too excited and those are the kind of secrets she can't keep! LOL

Answer 1

CHICKEN BREAST WITH CRAB STUFFING

1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. butter
3 c. seasoned stuffing mix
1/2 lb. crab meat, chopped (Kemp's imitation)
8 boneless halves or chicken breast

GRAVY:

2 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. white wine

Saute onion, celery, and green pepper in butter. Mix crab, stuffing, and sauteed vegetables together in a bowl. Pour gravy over and mix again. Spread in a baking dish.
Gravy: Melt butter. Add flour. Stir milk. Stir broth. Stir wine. Stir. Cook until thickened. Dip boneless breast halves in melted butter. Roll in crushed corn flakes. Arrange chicken pieces over stuffing. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover. Bake 15 to 20 minutes more

Answer 2

Oh my aching tastebuds! sugarcand, you're a legend!

zipideeed..I feel so sorry for pregnant women these days, & their caterers!

How about putting all the decisions in your friend's hands? Just make up an awesome smorgasbord or tapa table of 'grazing' food. That way, your preggy friend can eat anything utterly safe for her, & everyone else can binge to their heart's content.
The beauty of this kind of catering is that you won't spend all night in the kitchen, and your guests have no excuse to get unpleasantly drunk because there's food on hand right from the beginning of the evening.

Whatever you decide, I hope the evening goes well. And say 'Happy Birthday" to your friend's husband from New Zealand!

Answer 3

For B-days and Special Occasions, I like to make something different.
Stuffed Cornish Hens is probably my favorite. Stuff a hen with the same ingredients (stuffing) you would a chicken or turkey.
Sides...
mashed potatoes with gravy. (I use sour cream instead of milk, but add a little at a time until it's at the right consistency)
squash or a colorful veggie
mixed salad and dinner rolls.

No matter what you decide, have a good evening!

Answer 4

You should tell the wife, what you are planning to do. But tell her to keep it a secret from her husband. That way she can tell you all his favourite foods!(that she can eat I am sure his wife would love and enjoy helping you prepare the menu!

Answer 5

Call Me boring, but nothing says nice meal like roast pork with crunchy crackling, done so it's all bubbly and crisp, roast potatoe, pumpkin and and sweet potatoe. Cauliflower cooked in a cheese sauce and peas. All this covered in thick gravy. Yum yum and yum.

Answer 6

If you can't put it in the food, put it in the experience - how about a cheese fondue? Exciting and savoury!

Answer 7

You could try Appetizer Fruit Plate
Ingredients
mascarpone cheese
prosciutto, finely chopped
finely chopped dried figs
finely chopped walnuts
package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, fresh strawberries, or other fresh fruit

Directions
1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill at least 2 hours or up to 24 hours.

2.To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit.


Also try
Rosemary-Garlic Roasted Potatoes (recipe courtesy of Lynn Kearney)





1 pounds new potatoes, scrubbed, halved
1 heads garlic, cloves separated
1 tablespoons rosemary, chopped
2-3 tbsp olive oil
Kosher salt and pepper to taste

Preheat oven to 400 degrees.
In a large bowl, toss new potatoes and garlic cloves with rosemary.
Toss with olive oil to coat lightly and add salt and pepper to taste.
Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender.
Remove from oven and let cool for 20 minutes before removing with a spatula.
Serve hot or cold.

Or how about some Artichoke, Olive, and Roasted Pepper Antipasto :)

3 red bell peppers
3 yellow bell peppers
2 garlic cloves
2 (14-ounce) cans whole artichoke hearts
2/3 cup packed fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2/3 cup brine-cured black olives
Accompaniment:
Crusty Italian bread

Quick-roast and peel bell peppers. Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, lemon juice, olives, and salt and pepper to taste until combined.

Serve antipasto at room temperature with bread.


Good Luck.}
Happy Cooking.