How to Host a Cozy Indoor Dinner Party | Full Recipes, Shopping, & Decor Ideas
First dinner party of the year: Indoor Picnic Galentine's ✨🥂 [FULL VIDEO INCLUDED]
Why go out when you can throw the ultimate indoor picnic at home? This is how to throw a dinner party at home and for this Galentine’s Day, or really any day, I made a gorgeous dinner party spread featuring easy but elevated recipes: think seared chicken wraps, plant-based pizza, pesto bacon tea sandwiches, and a lemon blueberry buttermilk cake with chantilly mascarpone frosting. Plus, a fruit and veggie cheese board because, balance.
Follow Along With My YouTube Video!
if you’re a visual learner here is a full episode to follow along with:
In this video, I’m taking you through step-by-step recipes, sharing recipe tips (like reversed creaming for the perfect teacake texture), and showing you how to pull together a cozy, adorable dinner party spread. This menu is perfect for a Galentine’s brunch, a Valentine’s dinner, or any at-home gathering where you want the food to be that girl.
The Menu
Fruit and Veg Cheese Board
Seared Chicken, Skillet Corn, and Bok Choy Spinach Wraps
Plant-Based Italian Meatball & Caramelized Onion Pizza
Pesto Bacon Grilled Cheese Tea Sandwiches
Lemon Blueberry Buttermilk Cake with Chantilly Whipped Mascarpone Frosting
Earl Grey Sugar Cookies with Cream Cheese Glaze
Trader Joe’s Shopping List For Cheese Board
Cheese: One hard cheese, one soft cheese
Fruits: 2 of your favorite fruits
Veg: 1 veg (grab something easy to pair—carrots, cucumbers, or even bell peppers)
Dip: Something creamy or tangy (Hummus, tzatziki, or ranch, depending on your vibe)
Herbs
1-2 Crackers or Chip Selections
Dried Oranges (for the cheese board decoration)
Recipe Rundown
Seared Chicken, Skillet Corn, and Bok Choy Spinach Wraps
A flavor-packed wrap with sweet and savory chicken, sautéed corn, and hearty bok choy. It's big flavor in a small bite.
Ingredients:
3 lbs chicken thighs
½ cup olive oil
½ large lemon
2 tbsp soy sauce
1 tbsp Worcestershire sauce
½ cup brown sugar
1 tbsp fresh rosemary, chopped
2 tbsp Dijon mustard
2 tsp salt
1 tsp ground black pepper
3 cloves garlic (or ½ tbsp garlic powder)
12 spinach wraps
½ large red onion
1 bunch chopped bok choy
12 oz frozen sweet corn
1 cup shredded Swiss and Gruyère (or cheese of choice)
Instructions:
1. Marinate the Chicken:
In a large bowl, combine olive oil, lemon juice, soy sauce, Worcestershire sauce, brown sugar, rosemary, Dijon mustard, salt, pepper, and garlic.
Add the chicken thighs to the marinade, ensuring they are well-coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Sear the Chicken:
Heat a skillet over medium-high heat and add a bit of olive oil.
Sear the marinated chicken thighs on both sides for 5-7 minutes, or until browned and cooked through.
Remove the chicken from the skillet and set aside.
3. Sauté the Corn:
In the same skillet, add the frozen sweet corn and sauté over medium-high heat for 3-4 minutes until it’s blistered and slightly caramelized. Stir occasionally.
4. Prepare the Vegetables:
While the corn is cooking, chop the bok choy and slice the red onion.
5. Assemble the Wraps:
Lay out the spinach wraps on a flat surface.
chop the cooked chicken thighs into small pieces.
In the center of each wrap, layer the chopped chicken, sautéed corn, bok choy, onions, and top with shredded cheese.
6. Roll the Wraps:
Roll the wraps tightly, folding in the sides as you go to ensure nothing falls out.
Slice each wrap in half and serve!
Plant-Based Italian Meatball & Caramelized Onion Pizza
No one will miss the meat here! These plant-based meatballs steal the show with that savory Italian vibe.
Ingredients:
16 oz pizza dough
13 oz marinara
½ large red onion
½ bag Impossible Italian meatballs
8 oz shredded mozzarella
Fresh basil for garnish
Instructions:
1. Prepare the Dough:
Place the pizza dough on a floured surface and let it rest at room temperature for at least 30 minutes. This makes it easier to stretch.
2. Cook the Meatballs & Sauce:
Heat a pan over medium heat and sear the frozen meatballs for about 3 minutes on one side.
Flip the meatballs, then pour in the marinara sauce and simmer for 15 minutes.
Remove the meatballs from the sauce and set both aside separately.
3. Shortcut Caramelized Onions:
In the same pan, add the sliced red onions and cook over medium heat for 2-3 minutes until they soften.
Stir in 1 teaspoon of honey and continue cooking for another 3-4 minutes, stirring occasionally, until the onions are golden and slightly caramelized.
4. Stretch the Pizza Dough:
On a lightly floured surface, gently press the dough outward with your fingertips.
Pick up the dough and let gravity help stretch it, rotating as you go.
Once it's about 12 inches in diameter, transfer it to a parchment-lined pizza peel or floured upside-down sheet tray.
5. Assemble the Pizza:
Spread an even layer of the simmered marinara sauce over the stretched dough.
Sprinkle half of the mozzarella over the sauce.
Add cooked red onions and crushed meatballs evenly over the pizza.
Top with the remaining mozzarella.
6. Bake the Pizza:
With a pizza stone: Preheat the oven to 500°F with a pizza stone inside for at least 15 minutes. Transfer the pizza onto the hot stone and bake for 5-10 minutes, or until the crust is golden and crispy.
Without a pizza stone: Preheat an upside-down sheet pan in the oven. Carefully transfer the assembled pizza onto the hot sheet pan (using parchment paper for easy handling). Bake for 5-10 minutes, watching closely for desired crispiness. Be careful when placing the pizza onto the hot pan to avoid burns.
7. Garnish & Serve:
Remove from the oven and sprinkle with fresh basil.
Slice and serve hot.
Pesto Bacon Grilled Cheese Tea Sandwiches
Grilled cheese gets a grown-up upgrade with pesto and bacon. Because why not?
Ingredients:
Sourdough loaf, sliced
Pesto
Mozzarella
Bacon
Butter
Instructions:
1. Cook the Bacon:
Preheat oven to 400°F.
Place bacon on a foil-lined baking sheet and bake for 12-15 minutes, or until crispy.
Transfer to a paper towel-lined plate and set aside.
2. Assemble the Grilled Cheese:
Spread pesto on one side of each slice of sourdough.
Layer mozzarella cheese and cooked bacon between two slices.
3. Grill the Sandwich:
Heat a nonstick pan or griddle over medium-low heat.
melt butter in pan or spread bread with mayo
Cook for 3-4 minutes per side, pressing down to ensure even sear, until the bread is golden brown and crispy and the cheese is melted.
4. Cut & Serve:
Trim off the crusts (optional).
Slice into 2-inch rectangular sandwiches and serve warm.
Lemon Blueberry Buttermilk Cake with Chantilly Whipped Mascarpone Frosting
A perfect balance of tart and sweet, this cake is a dense showstopper.
Ingredients for Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
1 cup unsalted butter, softened
4 large eggs, room temp and beaten
1 ½ cups buttermilk
½ large lemon (juiced)
1 cup frozen blueberries
1 tbsp vanilla extract
Ingredients for Chantilly Whipped Mascarpone Frosting:
8 oz mascarpone cheese, room temp
3 ½ cups heavy cream
½ cup powdered sugar
2 tsp vanilla
Instructions:
Preheat oven to 325°F (163°C). Grease 6-inch cake pans with "cake goop" (equal parts margarine or unsalted butter, vegetable oil, and flour – 1 tablespoon of each).
In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Add softened butter and mix until crumbly.
Stir in buttermilk, lemon juice, and vanilla.
In a separate bowl, lightly beat eggs, then add them to the batter, mixing until smooth.
Gently fold in frozen blueberries until evenly distributed.
Divide batter evenly between prepared cake pans.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Cool cakes completely before frosting.
Chantilly Mascarpone Frosting (basically just a whipped cream frosting):
Add mascarpone, heavy cream, powdered sugar, and vanilla to a stand mixer with a whisk attachment.
Whisk on low speed to prevent splattering, then gradually increase speed until stiff peaks form. (Be careful not to over whip.)
Frost cooled cakes as desired.
Earl Grey Sugar Cookies with Cream Cheese Glaze
A delicate tea-infused cookie topped with a rich glaze—the perfect touch to end your picnic.
Ingredients for Cookies:
1 ½ cups all-purpose flour
2 Earl Grey tea bags or ½ tbsp loose Earl Grey tea leaves
1 tsp baking powder
1 tsp baking soda
½ tsp fine salt
1 sticks (1/2 cup) unsalted butter, softened
¾ cup granulated sugar, plus 1/4 cup for rolling
¼ cup brown sugar
1 large egg
1 tbsp vanilla extract
Ingredients for Cream Cheese Glaze:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
¾ cup powdered sugar (more or less as needed)
3 tbsp milk (more as needed)
1 tsp vanilla extract
Instructions:
1. Infuse the Butter:
In a small saucepan, melt ½ cup butter over low heat with earl grey tea leaves poured in .
Let the butter gently steep for 1-2 minutes.
Remove from heat and let cool completely. (Speed this up by placing in the fridge for 10-15 minutes.)
2. Make the Dough:
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mix cooled Earl Grey-infused butter, ¾ cup granulated sugar, and brown sugar until smooth.
Stir in the egg and vanilla until fully incorporated.
Gradually add the dry ingredients and mix until no dry spots remain.
3. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. (This step helps enhance flavor and prevents the cookies from spreading too much.)
4. Shape & Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop dough into 1-inch balls, rolling each one in the reserved ¼ cup granulated sugar.
Place dough balls 3 inches apart on the baking sheet.
Bake for 10-12 minutes, or until edges are set and slightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Cream Cheese Glaze:
In a bowl, beat together cream cheese, butter, and vanilla until smooth.
Gradually mix in powdered sugar, then add milk, 1 tablespoon at a time, until glaze reaches a pourable consistency.
6. Glaze the Cookies:
Drizzle the glaze over completely cooled cookies. Let set before serving.
Equipment You’ll Need:
Skillet
Oven
Baking sheets
Parchment paper
Cake pans (6-inch)
Stand or hand mixer
Cookie scoop
Galentine’s Decor Inspiration
To really make it an event, here’s a link to everything I purchased online to set up decor: HERE !
Shorter Video:
