Party Menu A Recipe

Prep ingredients

Wash cherry tomatoes and basil leaves. Drain mini mozzarella from liquid and pat dry with paper towels.

Assemble each skewer: thread one cherry tomato, one basil leaf (folded if large), and one mini mozzarella ball onto a toothpick. Repeat until you have 40 skewers.

Arrange skewers on a serving platter. Drizzle evenly with 4 tbsp extra-virgin olive oil and 6 tbsp balsamic glaze. Sprinkle 1 tsp sea salt and 1 tsp freshly ground black pepper over the skewers. Serve immediately or chill up to 1 hour before serving.

Cook and shred chicken (if not already cooked)

If chicken breasts are not cooked: place 4–5 large boneless skinless chicken breasts in a large pot, cover with water or low-sodium chicken broth, add 1 tsp salt, bring to a simmer, cover and poach gently for 12–15 minutes until cooked through (internal temp 165°F/74°C). Remove and let cool. Shred with two forks or in a stand mixer using the paddle attachment until you have about 6 cups cooked shredded chicken.

Make herbed chicken salad

In a large mixing bowl combine 1 cup mayonnaise, 1 cup Greek yogurt, 2 tbsp dijon mustard, 2 tbsp lemon juice, 1 cup chopped fresh parsley, 1 cup chopped chives, 2 tsp salt, and 1 tsp black pepper. Stir until smooth. Fold in the 6 cups shredded chicken until evenly coated.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Toast buns and assemble

Heat a skillet over medium heat. Spread a thin layer of butter on each side of 20 slider buns. Toast in batches until golden, about 1–2 minutes per side. Place a lettuce leaf on the bottom half of each bun (optional), add a scoop (about 1/4 cup) of the herbed chicken mixture, then replace the top bun. Arrange sliders on a platter and serve.

Prep and roast vegetables

Preheat oven to 425°F (220°C). On two large baking sheets, spread sliced zucchini (from 4 zucchini), red and yellow bell pepper strips (4 red, 2 yellow), carrot sticks (from 8 carrots), and 6 cups broccoli florets in a single layer (use two pans if needed). Drizzle with 6 tbsp olive oil, sprinkle 2 tsp salt, 1 tsp black pepper, and 2 tsp dried oregano. Toss to coat evenly. Roast in preheated oven for 18–22 minutes, turning once halfway, until vegetables are tender and edges are caramelized. Remove from oven and let cool to room temperature.

Prepare herb dip

While vegetables roast, make the dip: in a bowl whisk together 2 cups plain Greek yogurt, 1 cup sour cream, 1 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp salt, and 1 tsp black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve (at least 20 minutes for flavors to meld).

Arrange cooled roasted vegetables on a large platter around a bowl of the herb dip and serve.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line mini muffin pans with 40 mini paper liners or lightly grease silicone mini muffin cups.

Make batter

In a large bowl whisk together 2 cups all-purpose flour, 3 tbs unsweetened cocoa powder, 2 tsp baking powder, and 1 tsp salt. In a separate bowl combine 1 cup melted unsalted butter, 3 cups granulated sugar, 1 cup packed brown sugar, 6 eggs, and 2 tsp vanilla extract; whisk until smooth. Gradually add dry ingredients to wet mixture and stir until just combined. Do not overmix.

Bake

Spoon batter into prepared mini cups, filling each about 3/4 full. Bake in preheated oven for 12–16 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake). Rotate pans halfway through baking if your oven bakes unevenly.

Remove pans from oven and let brownie bites cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar (optional) before serving. Makes approximately 40 brownie bites.