5:01 am - Monday, February 17 2020
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holiday party food

holiday-party-food-collageTwelve days to Christmas! Yikes! Why is it with the best-laid plans things slip? I finally got around to making my first ever Christmas cracker snaps even though I had the materials 2-weeks ago.  They were a cinch to make and took half an hour to assemble.  I think the same goes with party food.  We create lists of what we plan to make and yet as the date draws closer, it’s as if we never had a plan and we’re scrambling to pull it off.  Easy and simple to make, that’s my motto.  In the next few days, I’ll share some of my favourite party food with you.  Today’s post highlights the fun stuff – nibbles.

Polenta Treats – making your own polenta is easy but if you are pressed for time, buy commercial.  Assemble ahead of time and keep in the refrigerator before baking in the oven.  These treats take 10 minutes to cook!

Pork Belly Bites – this is one dish you can’t mess up.  Pork belly is where bacon comes from (bacon is the cured/smoked part) and is usually found in the meat section of your grocery store.  If not, ask your butcher.  These bites take all of 10 minutes to cook and dress up with honey and soy sauce.  Make this as your guests arrive, give them a toothpick and dig in!

Turkey Meatballs – an Asian-inspired finger food guaranteed to make your guests salivate.  Another party food to make ahead of the arrival of your guests.  Allow a few minutes for the meatballs to cool slightly before serving in lettuce cups – you don’t want your guests to burn their mouths.


About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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