We recently threw an over-the-top co-ed baby shower on Pickler & Ben where I got to share a few ideas for food, cocktails and DIY decorations!
A fun and creative way to showcase the food is by creating his and her craving stations. For our baby shower, we worked with Chef's Market to create pink and blue themed food for the parents-to-be. Below are our ideas and the recipes for you to enjoy at your next baby shower!
Guy's Craving Station
Chef’s Market Berry Good Cobbler served in 2 oz disposable trapezoid
Chips & Queso
Chef’s Market house made Spinach Con Queso served with colored house made Flour Tortilla Chips. Let blue coloring soak with water and chips for 20 minutes before frying.
Blue Sushi
Makes 1 Roll
1 cup sushi rice
1 drop blue food coloring
¼ cup rice wine vinegar
1 tsp sugar
1 Nori(seaweed) wrapper – lightly toasted
2-3 ounces New York strip – thinly sliced
¼ cup bleu cheese crumbles
Micro greens
1. Cook and cool down rice to room temperature. To make your sushi rice seasoning; mix the rice wine vinegar, sugar, and food coloring. Put this mixture into a spray bottle. Spray the rice evenly with the seasoning and mix until you have the right color.
2. Mold the bleu cheese into a long strip, the length of the sushi roll.
3. Wrap your cutting board in plastic wrap. Evenly place the rice on the rough side of the seaweed wrapper. Then flip the seaweed over, so that the smooth side of the wrapper is facing up.
4. Place the steak slices, bleu cheese and the micro greens on the wrapper and roll with your hands. Be sure to use a very sharp/clean knife when cutting.
Girl's Craving Station
Strawberry PB&J Sandwiches
Cut in mini triangles and then dip in pink colored white chocolate. Let chocolate harden before serving. Serve with a Strawberry Nesquik milk shooter.
Chips & Queso
Chef’s Market house made Spinach Con Queso served with colored house made Flour Tortilla Chips. Let pink coloring soak with water and chips for 20 minutes before frying.
Pink Sushi
Makes 1 Roll
1 cup sushi rice
1/2 drop red food coloring
¼ cup rice wine vinegar
1 tsp Sugar
1 spray bottle
1 Nori(seaweed) wrapper – lightly toasted
1 strip of a large chicken breast, ½ inch thick and 8 inches long
¼ cup flour
1 egg – beaten
¼ cup dredging flour(flour, herbs, onion powder, garlic powder, salt)
¼ cup cream cheese
2 Thin dill pickle spears
Micro greens
1. Cook and cool down rice to room temperature. To make your sushi rice seasoning; mix the rice wine vinegar, sugar, and food coloring. Put this mixture into a spray bottle. Spray the rice evenly with the seasoning and mix until you have the right color.
2. Cut a long strip of chicken and coat it in flour, then coat in the beaten egg, then coat in the dredging flour and deep fry. The chicken should be the length of the sushi roll.
3. Mold the cream cheese into a long strip, the length of the sushi roll.
4. Wrap your cutting board in plastic wrap. Evenly place the rice on the rough side of the seaweed wrapper. Then flip the seaweed over, so that the smooth side of the wrapper is facing up.
5. Place the fried chicken, cream cheese strip, pickles and the micro greens on the wrapper and roll with your hands. Be sure to use a very sharp/clean knife when cutting.
Thank you Chef's Market for creating such fun craving stations for our baby shower and sharing your recipes! If you missed this episode of Pickler & Ben, be sure to check it out here!
