Have you ever seen that movie, Marie Antoinette starring Kirsten Dunst? There is a scene where the queen is shopping and in between selecting luxurious clothing, she is steadily being presented with sweets. That is what inspired this post. For your bridal shower, treat your girls to sugar overload and create a dessert bar that matches your color scheme. Pair your desserts with a signature cocktail and indulge.
Need a little inspiration? Check out Amy Atlas.
I recently went to a potluck dinner party and spent most of the time before hand just trying to figure out what to take. After going over all the possibilities, of cancelling this and that idea because it was too involved or too temperature sensitive, I finally decided to make a pasta salad. Let me tell you, pasta salad is the best invention ever. Not only is it varied and versatile in its preparation, but it also stands up well in room to elevated temperatures.
I decided on Tortellini pasta with artichokes and sundried tomatoes. It was so delicious, I’ve been giving recipe instructions ever since. As such, I thought I’d share it with all of you because it is certain to work well for DIY showers, Girls Nights, or even a wedding menu option. Enjoy, and let us know how your own efforts turn out!
Tortellini Pasta Salad
Ingredients:
1 Lg package of Tortellini pasta (prepare as instructed)
1 12oz jar of artichoke hearts
1 12 oz jar of Julienne cut sundried tomatoes
1 can of sliced black olives
Parmesan Cheese
Basil
Extra Virgin Olive Oil
Salt and Pepper
Instructions:
1. Once you have boiled and drained the pasta, place in a large mixing bowl.
2. In another bowl, pour the drained artichoke hearts and olives.
3. Warm the sundried tomatoes in a small skillet, then add to the artichokes and olives.
4. Toss the ingredients together with a bit of olive oil.
5. Add to the Tortellini and mix well, making sure all ingredients are coated with oil.
6. Add about a cup of Parmesan (more or less depending on your taste), salt, pepper, and the basil.
7. Mix well, pour into serving bowl, and use fresh basil sprig to garnish.
If you wish, grilled chicken would be an excellent addition for a heartier salad. Bon Appétit!
These lollipop pies are definitely one of the most innovative treats I have seen in a while. They are so cute and would amaze guests at your bridal shower. Get creative and make your own labels with your wedding colors to place on the baggies along with the flavors.
LuxiRare is the creator of these desserts and although there is not a specific recipe to go along with the stunning pictures, you can use any pie recipe that seems appealing to you and get store-bought dough to make your own pops.
The second half or our food filled weekend is a recipe suggestion from the warm, tropic regions of the globe. We are in the middle of summer and planning Louise’s Caribbean baby celebration (post-delivery in order to partake in a bit of festive rum), so naturally the combination of hot and caribbean brings to mind yummy island food. To be honest I’m pretty sure we can find a food for any ocassion, but I digress.
We came across this delicious looking dish while searching for all things Caribbean, and it was love at first sight. The recipe looked pretty easy, and our efforts this weekend proved it to be exactly that. So, we share this wonderful discovery with all of you looking for a fresh, tangy, island-flavor dish for a shower, a wedding menue, a girl’s gathering, or just because you want to treat yourself to something new. Enjoy and let us know how you like them!
Caribbean Cornbread Crab Cakes
Ingredients
1 (6 oz.) package Cornbread Mix
SALSA
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh grated ginger
1/8 teaspoon salt
2 tablespoons chopped fresh cilantro (parsley or basil will work as a sub)
1/2 cup chopped red bell pepper
2 mangos, peeled and cubed
1 cup chopped fresh pineapple
CRAB CAKES
2 large eggs
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning
1/2 teaspoon dry mustard
1/4 cup sliced green onion
2 (6 oz.) packages pasteurized lump crab meat, lightly drained
Black pepper to taste
1/2 cup Crisco® Pure Vegetable Oil
Preparation Directions
BAKE cornbread according to package directions in 8-inch Lodge cast iron skillet. Cool and crumble.
WHISK together lime juice, honey, ginger and salt in medium bowl. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.
COMBINE eggs, mayonnaise, lemon juice, seafood seasoning and dry mustard in large bowl; mix well. Add crumbled cornbread; blend. Fold in green onion, crab meat and black pepper.
HEAT oil in cast iron skillet over medium heat. Form crab mixture into 12 cakes. Cook in hot oil 3 to 4 minutes on each side or until lightly browned.
DRAIN on paper towels. Serve topped with salsa.
Recipe found at The Power of Family Meals.
