On Tuesday night my friends threw me a baby shower. Even though I told them not to. Because it’s my third child. But they insisted. Because we’re having a boy and we need boy things (which is true). And because they are great friends. And, I must admit, I’m so happy I gave into their shower entreaties. The party was beyond adorable, the food was amazing, and, most importantly, I got to spend an evening with a beautiful group of women I am so grateful to know and count as friends.
But enough with the sappy stuff. I have to show you how ridiculously cute this shower was. I actually don’t have tons of pictures because it was dark, so they do not convey the total cuteness that was the shower. But believe me, everything looked fabulous.
There were moustaches and bow ties all over the place.
And the food. Ah, the food. Again, no great photos, but believe me when I tell you it was all beautiful and tasted even better than it looked.
The inspiration for the Little Man Shower came from this blog post on ReMarkable Home. (If you click through, you can get the templates for everything and see how to put it all together!) Our friend Courtney discovered the post and shared it with my friend Natalee, who spearheaded my shower. Courtney is good at finding great stuff online. The girl has 53 boards on Pinterest, for Pete’s sake.
Thank you to my wonderful friends Wendy, Amy, Mindy, Sarah, Natalee and Ana (and Angie, not pictured, who did the flowers). You ladies orchestrated an evening I will never forget and helped welcome Baby Boy Maynard into the world with style!
Click more to see some fabulous recipes from the shower!
This Chicken Pasta Salad was delectable, people were literally pounding down the English Cucumber Sandwiches, the Oreo Chocolate Truffles were heavenly (and Mindy said they were easy to make), and the Orzo salad was definitely a favorite of the night.
Chicken Pasta Salad
- 16 oz cooked bowtie pasta
- 1/2 cup oil
- 2/3 cup teriyaki sauce
- 6 tbs sugar
- 1/2 tea salt
- 1/2 tea pepper
- 4 cups cooked shredded chicken (I like using rotisserie chicken)
- 10 oz fresh spinach
- 6 oz crasins
- 22 oz mandarin oranges or 3 little cans
- ¼ cup green onions finely chopped
- 4 tbs toasted sesame seeds
- 1/2 cup honey roasted almonds or peanuts
Marinate the cooked chicken and cooked pasta in the oil, teriyaki, sugar, salt and pepper mixture at least one hour or up to 24 hours in the refrigerator. Just before service, add all the other ingredients and toss.
(To toast sesame seeds, put seeds in a small sauté pan and cook on med heat for five minutes just until the seeds show some color.)
English Cucumber Canapés
- 2 packages of cream cheese
- 1/2 cup creme fraiche
- 1 small shallot finely diced
- 1 1/2 lemons squeezed
- 3 loaves of Judy’s love sticks (wheat baguettes with sunflower seeds). I use TJ’s brand. Any baguette will do.
- 3 large English cucumbers
Finely chop shallot. Blend cream cheese and creme fraiche. Add lemon juice, shallots and salt and pepper to taste. I used a food processor to get smooth texture.
Slice baguette thinly and lightly toast in oven (400 degrees for about 4-5 min).
Use mandolin to thinly slice cucumbers. Put sliced cucumbers between paper towels to absorb most of the water.
To assemble: once bread has cooled, spread some cream cheese mixture and top with two cucumbers. Serve within 4 hours.
With notes on making them from my friend Mindy Nielson
- One package regular Oreos
- One package cream cheese, softened
- Chocolate, chopped into small pieces or chocolate chips
- Lollypop sticks (optional)
Pulverize Oreos in a food processor. Mix in cream cheese (I did this by hand, but you could probably use your food processor). Roll into small balls, place on a cookie sheet lined with wax paper, and stick in lollypop sticks. Refrigerate for at least 30 minutes.
Melt the chocolate and dip/roll the balls in the chocolate. Place back on the wax paper and refrigerate until you’re ready to eat them.
Note: I kept half the batch of balls in the fridge while I dipped the other half. If they are out long enough to not stay really cold, they’ll fall off the sticks or fall apart during the dipping process.
Also, I think these taste best with dark or semi-sweet chocolate. It balances out the sweetness of the Oreo. The first time I had them, my friend used something called almond bark, which I thought was gross, but some people really like it. You could also use white chocolate or milk chocolate.
- ½ cup walnut oil
- 2 cups olive oil
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- 2 cloves garlic, crushed
- 4 tablespoons fresh thyme, chopped
- 4 tablespoons fresh basil, chopped
- ¾ to 1 cup lemon juice from 3 lemons
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 one-pound boxes orzo
- 1 cup kalamata olives, sliced into thin strips
- 4 yellow peppers, med. dice
- 2 red peppers, med. dice
- ¾ cup capers (rinse)
- 4 medium tomatoes, diced
- 2 bunches basil, chopped
- 1 cup feta cheese, crumbled
- 4 cups (one bag) dried cranberries
- 1 cup red onion, chopped
- 1-2 cans artichoke hearts, chopped (not marinated)
Drain and cool the orzo with cold water. Toss with a little of the dressing so it won’t stick. Dress the rest of the way ~1 hour before serving (not sooner). One recipe will feed about 60 people – I halved the recipe for the shower and there was a lot left over – so you’ll probably want to halve it, even for a crowd.