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FRISCO (CBS11) – On a Thursday afternoon, a group of friends who have known each other for a decade, gather along the kitchen table for appetizers and cocktails. There are ancho chile meatballs sizzling in a pan, and decadent baked French toast with creme anglaise for dessert.

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“When I have time and I’m not running the kids to all their different activities I would rather cook at home,” says Kristen Dickey, from Frisco.

But Dickey didn’t slave over the meal. She and her friends are staying in, while getting a full dining out experience. Their secret weapon: Audrey McGinnis, founder of Every Girl Gourmet.

“I’m every girl, and if this every girl can do it, then so can every other girl, and I should say guy,” the entrepreneur says.

The mom of 4, who competed on Master Chef, says cooking is how she shows friends and family her love. She calls her business a labor of love.

“It shouldn’t be difficult. It shouldn’t be hard and it should still be delicious,” she says.

Every Girl Gourmet, has catered to groups of friends, couples, and recent college grads.


McGinnis does all the prep, cooking and cleaning up after the meal. Menus range from $40-$60 a person and include an appetizer, entree and a dessert. Unlike dinner at a restaurant, McGinnis teaches groups how to make the meal they’re enjoying.

“Once you have drinks and dinner and a tip on top of that, it’s the same. You’re learning something, you’re taking something with you,” says Dickey who has hosted one other Every Girl Gourmet party before.

Guests get as involved in the cooking as they want. They get to keep recipe cards for the food they’ve enjoyed.

“This is one of our family’s favorites. The beef paprika. I make that in the pressure cooker and I had never used a pressure cooker before,” Dickey explains.

McGinnis has shared the menu and recipes for her latest party with CBS 11.
Ginger and Lime Marinated Shrimp w/Avocado Salsa

• 1-inch piece of fresh ginger, peeled
• Juice and zest of 1 lime
• 1 handful fresh cilantro leaves
• 1 clove garlic
• 1 fresh red chili, seeded
• ½ tsp. salt
• 1 Tbs. olive oil
• 24 large shrimp, peeled, deveined and quickly cooked in butter & garlic
• 1 avocado, finely chopped
• ½ red onion, finely chopped
• 1 handful fresh cilantro leaves, finely chopped, plus more for garnish
• Juice of one lime
• 1 Tbs. olive oil
• Salt and pepper
• 8 ready-cooked corn tortilla bowls or tortilla chips
• Lime wedge for garnish, optional

To make marinade; put ginger, lime juice and zest, cilantro, garlic, chili, salt and oil in a food processor and pulse until blended. In a bowl, combine the shrimp. Stir gently to coat each shrimp well. Cover and refrigerate 1 hour.

To make salsa; combine avocado, onion, cilantro, lime juice and oil. Add salt and pepper to taste.

To serve, place 3 shrimp in each bowl, top with a generous helping of salsa and garnish with a lime slice and cilantro sprigs. Serve at once.

Ancho-Chili Meatballs w/cilantro mashed potatoes and roasted carrots & Poblano peppers

• 1 dried ancho chili, stemmed, seeded, coarsely torn
• 2 Tbs. vegetable oil
• 1 cup chopped onion
• 1 Tbs. tomato paste
• 3 garlic cloves, minced
• ½ cup dry red wine
• ½ cup ketchup
• 1 Tbs. apple cider vinegar
• 1 Tbs. (packed) dark brown sugar
• 2 tsp. Worcestershire sauce
• ¼ tsp. ground cumin
• 2 cups beef broth

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Place chili in a small sauce pan and cover with water. Cover and bring to a boil. Let boil for 3 minutes, and then turn off heat and let soak.

Meanwhile, heat oil in a heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chili; simmer 2 minutes. Add 3 Tbs. reserved chili soaking liquid, ketchup, and all other ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.

Pour into blender and puree until smooth.

Meanwhile, make the meatballs.

• 1 lb. ground beef (80/20)
• ¼ lb. ground veal
• ¼ lb. ground pork
• ¼ cup carrots, diced
• ¼ cup celery, diced
• ½ cup onion, diced
• ½ cup bread crumbs
• 1 tsp. black pepper
• ½ tsp. garlic salt
• ¼ tsp. garlic powder
• 2 eggs
• ¼ tsp. ground cumin
• 1 Tbs. Italian parsley, chopped
• 1 Tbs. cilantro, chopped
• 2 tsp. Worcestershire sauce
• 2 Tbs. olive oil

Mix all ingredients by hand. Do not over mix. Form into small balls.

Heat large skillet with 1 Tbs. olive oil over medium heat. Add meatballs and sear to create a crust.

Drain off most of grease, leaving 1-2 Tbs. Pour in ancho-sauce. Bring to a boil. Once boiling, bring down heat to low and simmer for 20 minutes.

Garlic-Mashed Potatoes
• 4 large Russet potatoes, peeled and cut into 2 inch pieces
• 1 stick butter, plus more to taste
• ½ cup milk, plus more to taste
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste, plus more salt for boiling potatoes
• 1 Tbs. garlic, plus more to taste

Place potatoes in a large sauce pan and cover with water. Add ½ Tbs. salt to water and bring to a boil. Boil until potatoes are tender.

Drain water off of potatoes. Add remaining ingredients and mash with a potato masher. Adjust seasoning if needed. Blend with a hand mixer if a smoother potato is desired.

Roasted vegetables
• 2 Pablano peppers
• 2 carrots, peeled
• 1 Tbs. olive oil

Heat oven to 450*.

Cut carrots and peppers into 3 inch long strips. Mix with olive oil and place on baking sheet.

Place in heated oven and cook approximately 10-15 minutes or until just tender. Watch closely, so they don’t over- cook or burn.

Place a serving of potatoes in a bowl. Top with meatballs and sauce. Place peppers and carrots in a hatch pattern over meatballs and sprinkle with fresh parsley.

Crème Anglaise

• 1 cup heavy cream
• 2 tsp. vanilla
• 4 egg yolks
• 1/3 cup sugar
• 1-2 tsp. preferred spirits
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and add desire spirits.

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Baked Peach French Toast
• 1- 8 oz. loaf French bread, sliced
• 8 large eggs
• 2 cups whole milk
• ¼ cup sugar
• 1 tsp. vanilla
• 1-15 oz. cans sliced peaches packed in syrup, drained
• ½ cup packed brown sugar
• ½ tsp. cinnamon
• ½ cup heavy cream
• Maple syrup
Butter a 9X13 baking dish. Arrange bread in a tight flat layer in dish.
In a large bowl, whisk eggs with milk, sugar and vanilla until blended; our over bread. Arrange peaches on top and sprinkle with brown sugar/cinnamon mixture. Cover tightly and refrigerate for at least 8 hours.
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350*. Pour cream into a small pan; bring to a boil over high heat. (watchclosely because milk will heat quickly and overflow your pan) Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered until casserole is lightly browned or top and just cooked through, about 45-55 minutes. Drizzle maple syrup over casserole and let sit for 10 minutes before serving.
Place a small amount of crème anglaise in bottom of bowl. Top with slice of casserole and serve.