Posts Tagged ‘chinese chicken salad’

Shower Power

August 8, 2012

 

Last weekend, we hosted a baby shower for two very special people.

Of course, everything had to be homemade. And of course we had WAY too much food!

It’s hard to approximate how much to prepare for 50 people. Now we know it’s nearly half of the quantity we thought we needed. ( more on this to follow!)

The guests knew they had arrived at the right place, when they saw our chalk art on the sidewalk outside:

The decorations were simple:

We stretched a clothesline on a big, blank wall behind the dining room table. Using mini clothespins, we hung a variety of baby clothes on the line. It was festive and useful, and the parents-to-be took home all of the items for their newborn.

On the coffee table, wooden blocks spelled out the baby’s name, surrounded with vases of daisies.

A good time was had by all, and the new parents got lots of great things for their little boy! ( the pillow was handmade by B!)

Mostly, it was all about the food…tons and tons of food!

There were two serving areas, each with a variety of items. On the dining room table, was a continental breakfast, featuring muffins, coffee cakes, and bagels, as well as fruit, yogurt and homemade granola.

The buffet was set with luncheon salads.

Later, we put out dessert.

A great time was had by all, and the happy couple went home with lots of wonderful things for their baby boy. We can’t wait to meet him in early October!

Here are some of the dishes we served:

Blueberry and Raspberry Muffins and Pumpkin Pecan Mini Muffins

Sour Cream Coffee Cake with Cinnamon Crumble

Lemon Yogurt Loaf Cake

Homemade granola

Luncheon Salads:

Chinese Chicken Salad with Soy Peanut Dressing (recipe here)

Kale Salad with Mint, Edamame and Cranberries in Lemon Herb Vinaigrette ( note to self: don’t do this one for a crowd ever again! recipe here)

Wild Rice Salad with Cranberries, Oranges, Grapes and Pecans.

Just of few of the desserts:

Lemon Shortbread Bars

Marbled Cheesecake Brownies

Pecan Pie Bars

A good time was had by all! We can’t wait to meet you Landon!

Photos: Spencer Jones / Glasshouse Images shot exclusively for indigo jones

Unrecipe of the Week

June 5, 2010

Summer is finally here, and along with it, the family potluck picnic at my daughter’s school. By special request, I always bring this party pleaser that gets gobbled up instantly.

Since I am traveling to Sweden tonight for a business trip and won’t be able to attend the picnic this year, I thought I would share this recipe, adapted from Ina Garten’s book “Barefoot Contessa Parties! “.

Chinese Chicken Salad

Rub a little olive oil on 8 skinless, boneless chicken breasts and season them with salt and pepper. Roast in the oven at 350 degrees for about 25 minutes or so, until cooked through. Set aside to cool. When you are able to handle it, shred it or cut it into bite sized pieces.

Blanch 1 pound of asparagus, cut into 2″ pieces  in boiling water for about 3-4 minutes and rinse in cold water to stop cooking. Cut 2 red bell peppers into strips, and mix with the chicken and asparagus in a large bowl.

For the dressing, whisk together 1 cup vegetable oil, 1/4 cup cider vinegar, 1/3 cup soy sauce, 1 tablespoon honey, 3 tablespoons dark sesame oil, 2 minced garlic cloves, 1/2 cup smooth peanut butter, 4 teaspoons coarse salt, and 1 teaspoon pepper.

Toss the dressing with the salad, and sprinkle it with toasted sesame seeds and sliced scallions for garnish.

Enjoy!

tips: you can buy an already cooked chicken and shred that instead of cooking your own.

I make the salad and dressing in advance, and mix it when I am ready to serve it, and then sprinkle the garnish on. That way it doesn’t absorb too much of the dressing and “muddle” the flavors.

photo: glasshouse images


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