Subaru Drive - A Fall Buffet You Can Set and Forget

Making a buffet meal ahead of time means I get to enjoy it twice: Once in a calm kitchen as I chop, measure and stir, and again when I present my creations to my hungry friends and family.

Be sure to taste right before serving – do-ahead dishes often need a quick seasoning adjustment after sitting. A big pinch of kosher salt or a last-minute squirt of freshly squeezed lime juice can enliven a dull plate just like that.

Photo: AS Food studio / Shutterstock

Slow Cooker Green Chile Chicken Chili

Makes: 8 servings

This chili is different enough to be memorable and approachable enough for everyone to love. The slow cooker makes it simple to cook and serve, but the garnishes are the most fun part. Customize them for your crowd! Add jarred salsas with a variety of heat levels to perk up everyone’s plate.

You’ll Need

2 pounds boneless, skinless chicken breasts or thighs, or a combination
1 medium onion, chopped
2 cloves garlic, chopped
1 poblano chile or 2 jalapeño peppers, chopped (or two 4-ounce cans diced green chiles)
two 10-ounce cans white beans, drained and rinsed
4 cups chicken broth
1 cup jarred tomatillo salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
2 teaspoons kosher salt, plus more to taste at the end

Garnish options:

1 bunch fresh cilantro, chopped
1 bunch green onion, chopped
1½ cups sliced radishes
2 cups grated sharp white cheddar or crumbled queso fresco
4 limes, cut in wedges
2 avocados, sliced or diced and tossed with lime juice (or 1 cup store-bought guacamole)
1 cup Mexican crema or sour cream
Tortilla chips
Assorted salsas

Directions

Step 1

Place chicken in slow cooker. Add remaining ingredients, except garnishes, and set to low. Cook for 4 to 5 hours.

Step 2

Remove the chicken and place on a large cutting board. Use two forks to shred the meat (which should pull apart easily), then add back to pot.

Step 3

Season to taste. Serve with desired garnishes on the side.

Nutrition Information

Per serving:  221 calories, 3 g fat, 1 g saturated fat, 65 mg cholesterol, 15 g carbohydrates, 3 g sugar, 31 g protein, 4 g fiber, 936 mg sodium

Per serving, garnishes:  263 calories, 21 g fat, 9 g saturated fat, 45 mg cholesterol, 10 g carbohydrates, 2 g sugar, 9 g protein, 5 g fiber, 217 mg sodium

Photo: Dani Vincek / Shutterstock

Charred Corn Salsa Salad

Makes: 8 servings

I love corn salsa so much I turned it into a salad. Two tips to keep in mind: If you find raw onion too potent, soak the chopped onion in cold water for one minute to mellow the flavor.

And if you want to make this salad more substantial to serve as a main dish, add a rinsed and drained can of black beans.

You’ll Need

3 cups corn kernels
1 poblano chile or 2 jalapeño peppers, seeded and chopped
1 medium red onion, chopped
2 cups cherry or grape tomatoes, halved

1 cup chopped fresh cilantro
½ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste

Directions

Step 1

If you’re using fresh corn, shuck the ears and grill over high heat, turning often, until charred (about 10 minutes). Remove from heat, and cut kernels off the cob.

If using frozen, heat a cast-iron pan until very hot. Add frozen kernels to the hot pan. Cook for 2 minutes without stirring.

Step 2

Combine all ingredients, and season to taste. Serve at once or make up to a day ahead of time.

Nutrition Information

Per serving:  170 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 8 g sugar, 2 g protein, 1 g fiber, 506 mg sodium

Photo: margouillat photo / Shutterstock

Pomegranate Green Tea Punch

Makes: 8 servings

Pomegranate juice adds deep ruby color and tart, unexpected flavor to an everyday punch bowl.

Chill the bowl or pitcher plus all the ingredients before combining them to keep the punch cold and refreshing for longer.

You’ll Need

two 8-ounce bottles unsweetened pomegranate juice
2 cups (16 ounces) green tea (steep ahead of time or use pre-made)
2 cups (16 ounces) pre-made lemonade

2 navel oranges, sliced into thin rounds
4 cups (32 ounces) lemon/lime soda or ginger ale
Ice

Directions

Combine all ingredients in a punch bowl or pitcher. Add ice and serve.

Nutrition Information

Per serving:  124 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 31 g carbohydrates, 29 g sugar, 1 g protein, 1 g fiber, 17 mg sodium

DIY Wine Cork Place Card Holders

By Riche Holmes Grant

They’re an inexpensive and fun way to welcome guests to their seats.

You’ll Need

White cards with a solid weight to them (approximately 2 ½ x 3 ½ inches)
Brush pen
Wine or crafting corks
Utility blade

Riley written stylishly on a white card inserted in a wine cork place card holder.

Photos: Riche Holmes Grant

White cards, brush pen, crafting corks, utility blade and scissors used to make place card holders.

A closeup of corks. One has been divided, and a utility knife rests underneath it.

Directions

Step 1
Using a brush pen, write the name of each guest on the white cards. If your handwriting isn’t the best, there are tutorials on Pinterest and YouTube.

Step 2
Use the utility blade to slice about ¼ of an inch off the long side of the cork. This creates a flat base, so it won’t roll when you place it on the table.

Step 3
Once the cork is stationary, use the knife to cut a groove along the top to place the card in. Make the groove deep enough that the card won’t move once you place it in the cork, but not so deep as to split the cork in two. You may need to go over the groove a few times to widen it enough for the card to fit in.

Step 4
Gently ease each card displaying a guest’s name into a cork. Make one place card holder for every guest on your list.

Step 5
When placing name cards, seat guests who don’t know each other or don’t talk often next to each other to keep the conversation interesting.