Our Coney Island Themed party was a huge success this year! Accompanying this brightly colored cake is a variety of candy, pink elephant cookies, themed drinks, pancake dipped sausage, chicken on a stick, "build your own" nacho bar, hot dogs, popcorn and cotton candy!
Our amazing photographer missed the food table but to be fair, it was raining, a hundred degrees out and she was 8 months pregnant! I am grateful she came at all! I did manage to get a picture of her running the cotton candy machine but I'm posting one of my husband instead. They were both surprisingly good at it; they must have been carnies in a previous life.
Luckily, the rain did hold off for the most part and my giant popcorn boxes were not destroyed. Between the balloons, face painting, pinatas, swimming and most of all the SUGAR, the girls and their friends had an amazing time.
This will serve about 4 people.
1/2 pound of chicken breast cut into strips
1 tablespoon olive oil
1/4 teaspoon chipotle chile powder
1/4 teaspoon course black pepper
1/2 teaspoons salt
1/2 teaspoons onion powder
2 tablespoons grated lime zest
1/4 jalapeño, seeded and minced
1 clove minced garlic
1/4 cup chopped cilantro
Mix everything together in a ziplock bag. Shake to coat chicken and store in refrigerator for at least one hour.
Meanwhile, make the salsa.
1 Medium tomato, diced
1 small sweet onion, finely chopped
1 tablespoon fresh lime juice
1/8 teaspoon chipotle chile powder
1/4 teaspoon salt
1/4 teaspoon course black pepper
1 clove minced garlic
1/2 jalapeño, seeded and minced
2 tablespoons chopped cilantro
Set salsa aside. Cut up vegetables.
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon olive oil
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 sweet onion, cut in strips
Combine and set vegetable aside.
Make aioli.
1/2 cup mayonnaise
2 tablespoons fresh lime juice
Combine and set aside.
Additional items needed: 1 loaf of french bread, 1 mango-peeled, seeded, and sliced. 4 slices of provolone.
1. Preheat skillet for medium-high heat. Preheat oven to 350 degrees.
2. Remove chicken from bag and sauté for 2-3 minutes. Add vegetables and cook until chicken is no longer pink in the center. Around 5-10 minutes.
3. Remove chicken and vegetables from heat.
4. Slice french bread into 4 equal portions and slice in half. Spread each side with aioli.
5. Add chicken/vegetables to open side. Top other side with cheese. Put into the oven until cheese is melted. About 2-4 minutes.
6. Remove from oven and add salsa and mango slices to the sandwich.
7. Enjoy!
The last several weeks have been amazing. Nothing out of the ordinary but definitely busy! Our new photographer with Southern Edge Photography, helped us with a "Preppy Pink Party" last month. I just wanted to share the pictures with all of you and I highly recommend her to any one looking for photographer in the area.
Chicken Salad and PB&J Tea Sandwiches
Strawberry Cupcakes with Pink Italian Butter cream
and Vanilla Fondant "1's", "2's" and Miniature Whales.
Pink Candy Popcorn
Pink French Macaroons with Italian Butter cream
Preppy Pink Cake
Dessert Table
Pasta Salad
Beef Tenderloin, Pork Tenderloin and Grilled Chicken Quesadillas
For our second week, we introduced another new menu selection- Panko Chicken, Green Beans with Almonds, Oven Roasted Potatoes and a Strawberry Boursin Salad with a Raspberry Balsamic Vinaigrette. We finished the week strong with ten deliveries! One of which went to our friends with SEEDS.
We are looking forward to an upcoming wedding on the deck of the Battleship. Be sure to check back with us in October for pictures. We also got word, that we will be doing a small cooking segment on WKRG TV-5 on October 2nd at noon- don't forget to set your DVR. As we move into next week, we are looking forward to our lunches and whatever the week has in store for us.
We opened our doors to the Eastern Shore and surrounding areas this week and we've been swamped! We've introduced new menu this week- Grilled Chicken Breast, Wild Rice Pilaf, Grilled Local Vegetables and Candied Pecan and Gorgonzola Salad with a Dijon Vinaigrette. It's great to say that everything has been a success and all of the items have made it. Over the next several weeks we will continue to explore new creations and see which of the favorites make it to the menu.
Towards the end of the week, we catered an event for Mobile's, Trinity Broadcasting Network. For a light lunch, we made a fresh fruit salad, pasta salad with local tomatoes and herbs, and assorted wraps: turkey and avocado, spiral glazed ham and Fiji apple, and finally Carribean grilled chicken with mango. As many of you already know, we a proud supporters of local small businesses. All of our produce comes directly from our local farmers market, The Country Wagon Farm Market.
For those of you who have noticed, our website is lacking pictures. After a lot of searching we found the perfect photographer to add to our payroll, Southern Edge Photography. Jessica Smith, an Eastern Shore local, does amazing work and we plan for her to fill up our gallery over the next several months.
This weekend was the "Preppy Pink Whale" party. We made a 3-tier cake and cupcakes to match. Pink being the theme, we made pink macaroons, pink candy popcorn and pink lemonade. We fill up the table with miniature chicken salad sandwiches and PBJ sandwiches for the kids. Wes' increasing popular, mini chicken quesadillas were a huge hit. Above all, it seemed like the party guests had a great time and that's what counts!
As we move into next week, we are looking forward to our lunches and a dinner for SEEDS.
Luckily, the rain did hold off for the most part and my giant popcorn boxes were not destroyed. Between the balloons, face painting, pinatas, swimming and most of all the SUGAR, the girls and their friends had an amazing time.
