Thanksgiving Leftovers

Happy Thanksgiving! Well .. technically Happy Day After Thanksgiving. We hope you all had an awesome and filling Thanksgiving with your friends and family. But here we are, the day after, with refrigerators filled with leftovers.


We’ve all made the traditional “Thanksgiving Sandwich” or “Turkey Pot Pie” but why not get a little more creative this year? We’ve got a few ideas in mind to spark your creativity and help empty out your refrigerator… Continue reading “Thanksgiving Leftovers”


Game Day Bites

It’s that time of year – football season! While I’ve never been one to get too jazzed about the sport itself, I do love a good Super Bowl party. Why? Well the food, clearly.

Each year we get together and make some game day favorites – some that I’m going to share with you today. Is there anything in particular you like to indulge in during football season? If so, we’d love to hear it!

Alright.. on to the good stuff – eats!

Vegetable Crudite

crudite_game day eats_football_vegetables_hummus Continue reading “Game Day Bites”

Top 14 Appetizers of 2014

2014 is coming to a close & I was thinking it would be fun to recap our top 14 appetizers of the year as we enter new beginnings. This year has been a whirlwind for us, hosting out first series of weddings at our Cafe, strengthening our brand, and growing in numbers – Easy Entertaining is barreling towards 2015 and we couldn’t be more excited about what it stand to bring us!

Now, these appetizers are in no particular order. Since our menus change five times per year there was no way to accurately rank them from number 1 to number 14. BUT these were the fan favorites of 2014 … enjoy.

Our Signature Cranberry Pinot Noir Meatballs

these babies are our top seller – that I can say with confidence. It’s no doubt that these sweet and tangy bites of heaven are our number 1 for 2014.

cranberry_pinot noir_meatball_appetizer_catering_providence Continue reading “Top 14 Appetizers of 2014”

What’s Fresh Featured Ingredient – Schartner Farm’s Brussels Sprouts

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With Thanksgiving right around the corner, and Fall turning to Winter before our eyes we decided to feature a great vegetable that transfers with us from Fall to Winter, and that many of you might even use in your Thanksgiving spread.

Brussels sprouts are botanically in the family with cabbages and, in fact, look like miniature heads of cabbage when harvested.

Chef Ashley recommends…


“Before I cook brussels sprouts in any manner – I blanch them first. Blanching is the process of quickly steeping a food item in boiling water then shocking it in ice water to stop the cooking process. It usually takes about 1-2 minutes in the boiling water and it really brings out the vibrant green color brussels sprouts can have, and it sets the color so it stays throughout most cooking processes.”

Brussels and Bacon

“One of my favorite Thanksgiving recipes is this brussels and bacon recipe because it’s so easy and so delicious. You just take about 3 slices of bacon (per every 1.5 lbs of brussels sprouts you’re using) and chop and brown it in a sauté pan over medium heat. Once they’ve browned and crisped up remove them from the pan, keeping the fat, and sauté half of an onion (any kind of your choosing) in the bacon fat until it’s translucent. Once the onion has cooked, add your brussels sprouts and coat them with the bacon fat, cooking them for about 2-3 minutes in the pan. Finish them in the oven for about 10 minutes, and serve them topped with the bacon crumbles. An easy Thanksgiving side that won’t break the bank either.”

Winter Greens

“Brussels sprouts are great in a winter greens sauté with kale and collard greens – just slice the leaves of each green and slowly wilt them in a sauté pan over low heat with some garlic infused oil, making sure to coat the whole mixture. Once they’re wilted sprinkle some parmesan cheese and season lightly and you’ve got a hearty side dish for dinner.”

If you’re not into cooking your own brussels sprouts for Thanksgiving this year – click here to check out our 2014 “Thanksgiving Made Easy” pick-up menu and let us do the work!

If you use Chef Ashley‘s tips are home let us know! Take a picture and tag us on Instagram, Facebook, or Twitter!



What’s Fresh Featured Ingredient – Dried Figs

Figs_fall_black mission figs_dried figs

Continuing in the spirit of Autumn, we’ve decided to feature another one of our favorite Fall ingredients – dried figs.

Fig presents a delightfully sweet flavor that’s only complimented by the chewiness of their skin and the crunchiness of their seeds. A majority of figs come dried because fresh figs are highly perishable. They also come in a range of varieties – here in the EE kitchen we use Black Mission Figs.

Chef Ashley recommends…

Pizza Topping

“Figs make a great pizza topping – especially on a grilled pizza. Their sweet nature goes great with the char of the crust and also pairs well with things like blue cheese, caramelized onion, and walnuts – a great harvest themed pizza.”

Stuffing for Meats

“Figs and blue cheese go so well together and they make a really nice complementary stuffing for pork or chicken – and it’s very simple as it required little prior preparation. Simply sprinkle the fig and blue cheese in between your butterflied chicken or sliced pork loin, making sure to leave enough of a border to close, and then roll up and bake like you normally would.”


“Figs make a fantastic wine sauce – if you quarter and simmer your figs with red wine (a dry wine would be best), sugar, lemon, cornstarch, and salt – it makes a great warm topping for vanilla ice cream.”

If you use Chef Ashley‘s tips at home let us know – take a picture and tag us on Facebook, Instagram, or Twitter!




What’s Fresh Featured Ingredient – Schartner’s Sugar Pumpkins

pumpkin_fall_autumn_cooking tips

It’s October, Autumn is here, and we couldn’t be happier! We had some beautiful pumpkins come in from Schartner Farm’s the other day and we just had to share them with y’all.

Chef Ashley recommends…


“Make your own pumpkin seeds! The next time you pick up a pumpkin to turn into a Jack ‘o Lantern, scrape out the seeds, rinse them well, and let them dry overnight. Season them the next day and roast them in your oven for about 20-30 minutes on 375 degrees – you’ll have a nice snack, or a great salad topper.”

Pumpkin Chili

“Pureed pumpkin is a great addition to a Fall chili for a sweet, nutty flavor. The next time you whip up a batch of Turkey Chili, toss in some pureed pumpkin (we roast and puree our own but you could certainly use canned as long as it’s not sweetened) to add an additional level/element of flavor.”

Thanksgiving Stuffed Pumpkin

“If you make a meat stuffing for Thanksgiving, hollow out your pumpkin like you would for carving and stuff the pumpkin with the stuffing – then roast it all together. When you scoop out the stuffing for a serving you’ll get some of the roasted pumpkin flesh which introduces nice flavor.”


“Roasting your own pumpkin is so much better than canned product – it brings much nicer color and a completely different flavor to your dishes. Roasted pumpkin can be used interchangeable with butternut squash or even potatoes for side dishes or some of your favorite Fall sauces.”

If you use Chef Ashley‘s tips at home let us know – take a picture and tag us on Facebook, Instagram, or Twitter!