Finger-foods, of course.
My husband bought some lovely empanadas at the Gilbert Farmers' Market the first weekend of our trip out West, and they were super-easy to re-heat. (They also don't count as "cooking.")
We also made a large-party version of a flatbread recipe that we picked up at the Demo station in the TJs in Gilbert. (Apparently, it's a local store fave, because I couldn't find it on the TJs website.)
Shopping List
- 1 pkg diced pancetta (Cittero brand)
- 1 pkg Trader Joe's frozen spinach and artichoke dip
- 1 pkg Trader Joe's refrigerated pizza dough
- 1 can Trader Joe's chicken (in water)
Recipe Review
Easy to follow, but you must be patient - the frozen dip must be thawed, the dough needs at least 30 minutes in a warm place to proof, the pancetta needs to be cooked on the stovetop.
It's also written to use half of each of the packaged products; I doubled everything so I wouldn't leave my mother-in-law with random leftovers.
No special equipment is required, though you could totally use a pizza stone if you've got one!
It turned out fairly well, though I could have used less of the dip (maybe 3/4 of the package as opposed to the whole thing) and it would've turned out just fine.
Because the pizza dough was so well-received, we're considering expanding our pizza repertoire.
FINAL VERDICT: Will make again, with modifications.
