BRONZE BUDGET BRIDE

Top Chef which airs on Bravo at 10/9c has been one of my favorite reality shows since it gives season and unseason chefs the chance to prove show talent to the world. What I love most about it though is the recipes, it's watching how the chef's plate the food to serve to the guests and judges. Even if it's something as simple as a piece of fried banana, they add so many visual elements to that plate that even I may not mind paying $10.00 for it.

The reason I am discussing this today is because I know there are many brides-to-be who would love to have a sit down dinner but is worried that it will be too expensive. There is a way to compromise. What Top Chef proves if the food is good, no one mind that the portions are smaller. So maybe it's ok to consider making your own food at home, deliver it to the venue buffet style, but have someone plate the food for the guests. That way you would not have to spend as much for food as you would for an open buffet bar, and if it's visually pleasing, your guests won't mind taking those few steps to get their appetizing meal. It's food for thought.

In the deli section of your local supermart you'll find a variety of party trays to choose from usually starting at around $15! Well, if you look closely at what you get for your money, much of the price goes into the prep work that's put in since the items are food that you can pull together yourself to create the same eye-catching, hearty and tasty platter that you can serve either at your Cocktail Hour or at your Wedding Reception.


This beautiful platter is filled with ham and turkey slices that you can pick up at Walmart or a specialty store for under $3.00 for a pack with 25 slices. The Oscar Mayer brand is tasty and still affordable if you are not sure what to hamd and turkey slices to buy and Kraft is a popular choice when it comes to cheese.



The last wedding I attended had these on the menu and they were gone fairly quickly. They are simply made with soft taco shells, filled with slice turkey, ham, salami or roast beef. The green is usually lettuce, spinach or avocado in some cases. To create a vegetarian wrap you can use lettuce, tomato, cucumber, spinach and/or any veggie you think would be a tasty addition, but it easy to roll!

Once you have all you need, it's just a matter of layering, rolling, cutting and stacking till you're done.

1.	Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2.	Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3.	Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Below is a simple menu of comfort foods that is sure to please any crowd at a buffet, dinner reception.



~Bacon and Herb Roast Turkey Breast~
~Honey Baked Ham~
~Herbed Basmati Rice~
~Oven Roasted Red Potatoes with RoseMary and Garlic~
~Delicious Meatballs and Spaghetti~
~Caesar Salad with Parmesan Cheese~
~Dinner Rolls~

Bacon and Herb Roast Turkey Breast
Recipe courtesy of Emeril Lagasse and Food Network

According to this article at cornwallfreenews.com, Chef Shawn Kretz recently wed and catered his own wedding. So what did he serve to his wedding guests?

*Bison Ribs (that was slow cooked days before)
*Grilled Corn on the Cob
*Potato Salad
*Caesar Salad
*Shrimp and Corn Salad
*Coleslaw
*Shrimp and Corn Salad
*Broccoli-flower Cheddar and Bacon Salad
*Multi-grain Salad
*Greek Village Salad.

Cheese and veggie platters were also made available to the guests earlier in the day (probably at the cocktail hour) and the couple provided dessert trays for the cake eating portion of the reception. So now, looking at what this chef served to his wedding guests, don't you feel less pressured to go out and buy gourmet items to create an equally tasty meal.

Chef Kretz also added that, "Overall the meal was easy to execute because most was prepared the day before. We enjoyed serving our guests in a buffet style line, this allowed us to also greet everyone we may not have had the chance to see otherwise."

So now you see it's really okay to just serve up simple but delicious food at your reception and your guest would enjoy it!



Congratulations Chef Kretz!

photo credit cupcaketakethecake.blogspot.com

"Similar to haute couture, all our designs are custom-created and made from high-quality materials with an extreme attention to detail and finish. The product when assembled into its cupcake shape has a continuation of the pattern with an intent of not showing any “seam”..."

Cheddar and Ham Crescents Ingredients 1 (8-oz.) pkg. refrigerated crescent rolls 2 (3-oz.) pkg. cream cheese, softened 3/4 Cup finely shredded sharp Cheddar cheese 2 Tbsp. milk, divided 1 Tbsp. finely chopped onion 1/2 Tsp. seasoned pepper blend 3 Slices Canadian bacon, crisp-cooked and diced 2 Tbsp. finely shredded sharp Cheddar cheese Directions Preheat oven to 375°F. Line 2 baking sheets with foil; grease foil and set baking sheets aside. Unroll crescent rolls; do not separate. On lightly floured surface roll dough to 12x10-inch rectangle. Using pizza cutter or sharp knife, cut dough crosswise into fourths and then lengthwise into thirds to make 12 rectangles. Cut each rectangle diagonally into 2 triangles. For filling, in medium bowl beat cream cheese with electric mixer until smooth. Beat in 3/4 cup Cheddar cheese, 1 tablespoon of the milk, onion and seasoned pepper until combined. Stir in chopped Canadian bacon. Spoon 1 well-rounded teaspoon of filling onto wide end of each triangle. Roll up around filling, starting from wide end. Arrange on prepared baking sheets. Brush with remaining 1 tablespoon milk. Sprinkle with 2 tablespoons cheese. Bake 12 to 15 minutes or until golden. Serve warm. Bacon-Wrapped Shrimp with Dipping Sauce   Ingredients 12 Slices bacon 24 Jumbo (11 to 15 count) shrimp, peeled, deveined (24 shrimp = 2 lb) 1 Tbsp. Blue Bonnet®-stick  2 Cloves garlic, minced 1/2 Cup Hunt's® Tomato Sauce  1/3 Cup steak sauce 1/4 Tsp. hot pepper sauce Directions Heat large skillet over medium-high heat. Add 4 bacon slices; cook 3 minutes, or just until partially cooked. Drain. Repeat with remaining bacon. Cut each bacon slice in half. Wrap 1 bacon piece around each shrimp; secure with wooden pick. Return to same skillet. Cook 8 minutes, or until shrimp turn pink and bacon is crisp, turning after 4 minutes. Place Blue Bonnet and garlic in small saucepan; cook over medium heat 15 seconds, stirring constantly. Add tomato sauce, steak sauce and hot pepper sauce; mix well. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Serve warm with the shrimp. Beef Pastry Bites

Ingredients 1 Lb. beef tenderloin 3 Tbsp. butter or margarine 2/3 Cup finely chopped onion 12 Oz. finely chopped fresh mushrooms 1 Tsp. dried marjoram 1/2 Tsp. salt 1/4 Tsp. pepper 2 Sheets frozen puff pastry (17.3-oz. pkg.), thawed according to package directions

Directions Preheat oven to 425°F. Cut tenderloin lengthwise into 8 strips (each about 1x1x6 inches). Sprinkle beef lightly with salt and pepper to taste, if desired. Cut each strip crosswise into 3 strips. Place on rack in broiler pan. Roast 15 minutes or until internal temperature registers 145°F. Transfer beef to platter and refrigerate at least 30 minutes to cool completely. Reduce oven temperature to 400°F. Meanwhile, melt butter over medium heat in large skillet. Add onion, mushrooms, marjoram, salt and pepper, stirring until mushrooms are tender and liquid is evaporated. Cool slightly. Lightly roll each sheet puff pastry to 12x16-inch rectangles. Cut each piece beef lengthwise into 2 pieces. With sharp knife, cut each pastry sheet into 24 pieces. Spread about 1 teaspoon mushroom mixture on each piece, leaving about 1/4 inch on edges. Top with piece of beef. Bring edges up to enclose beef, pinching edges to seal pastry. Bake 18 to 22 minutes or until golden brown. courtesy of Walmart.com

This video shows that you don't have to spend a ton of money on a wedding menu and that you don't have to stress too much about it, so a buffet reception with comfort food  on the menu is just fine.

This recipe is perfect for any bride-to-be who are preparing a buffet spread for their wedding reception. Your guest will love it!

• 1 medium lemon
• 4 - to 5- lb. roasting chicken
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. finely chopped flat-leaf parsley
• 2 tsp. finely chopped fresh thyme leaves
• 1 tsp. finely chopped fresh sage leaves 
• 1 clove garlic, finely chopped
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Cost per recipe*: $7.80

Cost per serving*: $1.95

courtesy of makinglifebetter.com