Baby Shower 101

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Baby Shower


BABY SHOWER FOOD RECIPE OF THE MONTH

Baby shower ideas are your first step in planning the baby shower after or during the process of deciding where and when the baby shower will take place. Below we have listed the essentials of baby shower ideas to help make your baby shower a success. We cover the ideas of Baby Shower Themes, Decorations, Food and Beverages to help make the planning of the baby shower a little easier on you:

Baby Shower Recipe of the month
Korean Pancakes
A great baby shower recipe to make is known as Korean Pancakes which are light, really easy to make and amazingly yummy to serve at your baby shower.

Ingredients:

* 2 cups flour (all purpose)
* 2 cups water
* 2 eggs
* 1 bunch scallions
* Vegetable oil
* Salt & pepper to taste

Directions of Korean Pancakes

1. Use a large bowl and mix the flour, water and egg until you have a smooth batter. Add a little more flour and/or water if needed in making sure to create a thin looking pancake batter.
2. Mix the chopped scallions and add some salt and pepper as desired. Let set for 10-15 minutes.
3. Use a pan or skillet over a medium heat and add a little oil or butter to the pan.
4. Pour the pancake mix in the pan that are pancake size.
5. Sprinkle scallions over the batter and let each of the pancakes cook for 6-8 minutes or until the bottom is lightly browned.
6. Flip and brown the other side the same way and cook for another 6-8 minutes.
7. Wipe the skillet with the oily paper towel and repeat with the rest of the batter.

You will be the hit of the baby shower with these yummy creations. Be creative and add a few other ingredients like garlic, basil or other herbs and spices.

Baby Shower Recipe of the month
DJ CHEF’S MEXICAN PIZZA
Here is a new baby shower recipe that is great for any home shower, thanks to our resident celebrity – DJ Chef, who can be hired out for any baby shower:

Equipment Preferred:
10” Non Stick Frying Pan with lid.
Cutting Board
Large knife
Squeeze bottle

Yummy Ingredients:
1 10” Flour Tortilla
2 Tablespoons of Tomato Salsa
½ cup of cooked BBQ Chicken, diced
1 Tablespoon of Fresh chopped Cilantro (and 1 Tablespoon reserved on the side)
½ cup shredded Monterrey Jack Cheese
½ cup shredded Cheddar Cheese
½ cup diced red peppers.
BBQ Sauce in a squeeze bottle.

Easy Procedure:
Heat pan on range for 1 minute. Spray with non-stick spray and add tortilla. Spread a layer of the salsa leaving a 1-inch boarder that will be “the crust”. Add the chicken & cilantro and then cover evenly with the cheese. Cover the pan with the lid to create steam, which will melt the cheese. Cook until the bottom of the tortilla is browned and the cheese in melted. Transfer to a cutting board & cut pie shape pieces. Add pieces to a serving tray or individual plates & drizzle with the BBQ sauce in the squeeze bottle and garnish with chopped cilantro & diced red peppers. Then turn up the music and cha-cha! Olay!

Baby Shower Recipe of the month
DJ CHEF’ S APPLE-HONEY GLAZED CHICKEN
With Butternut Squash infused with White Tea.

Just in time for the holidays, here is a great baby shower recipe given to us by the famous DJ Chef.

Pre-prep: Marinate chicken in steeped Village Tea Company Classic White Tea in a zip lock bag (enough tea to cover chicken).

Ingredients:
2 Chicken breast, cubed bite size
1 Tablespoon olive oil
1 small Granny Smith Apple, diced, skin on!
½ cup of Butternut Squash, peeled, cubed & par boiled
¼ cup Onions, diced
¼ cup of Village Tea Company Classic White Tea (steeped amount)
1 Tablespoon Apple Cider
¾ Cup of Apple Cider
½ Cup of low sodium Chicken broth
¼ Cup of Honey
1 teaspoon Cayenne Pepper
2 Tablespoons of unsalted Butter
Juice of 2 Lemons
Salt & Pepper to Taste

Procedure: Heat a sauté pan on medium flame. Add canola oil. Sauté Chicken & onions until chicken is lightly browned. Add the Apples & Squash & Sauté for 1 minute. Add the white tea & vinegar and deglaze the pan. Add the Apple cider & chicken broth & reduce for 4 minutes. Finish the sauce by stirring in butter, honey & cayenne & squeeze in the lemon juice! Add Salt & pepper to taste.

Presentation: Serve over wild rice & a glass of bold red wine.

Baby Shower Recipe of the month: DJ CHEF'S SMOKEY SHRIMP & LOBSTER MARTINIS

During the Summer season, nothing says baby shower more than some great shrimp and lobster martinis. The famous DJ Chef has been nice enough to share this yummy recipe for making your baby shower food a success:

Makes four Martinis

Ingredients:
For the Salad:
8 Medium Size Shrimp, cooked, peeled & devined, chopped into bites size pieces
2 Lobster Tails, cooked & chopped into bites size pieces
½ cup diced Red Onion
½ cup diced Red Peppers
For the Chipolte Vinaigrette
2 tablesp. cider vinegar
2 tablesp. fresh lime juice
2 teas p. Dijon mustard
2 teas p. finely chopped Chipotle peppers in Adobo sauce
1 tea p. chopped cilantro
1 tea p. Sugar
1 tablesp. olive oil
Salt & Pepper to taste
Garnish: Frisse leaves, cilantro spring & diced red bell peppers.

Procedure:
Chill the Martini Glasses an hour before.
In a medium bowl add salad in ingredients. In small bowl whisk together vinegar, lime juice, mustard, chipotles, cilantro & sugar. Gradually whisk in olive oil. Pour the vinaigrette over the salad and coat thoroughly. Let stand 10 minutes. In a Martini Glass, layer the inside with leave of Frisse. Scoop a generous mount of the Shrimp & Lobster salad in the martini glass. Garnish with cilantro sprigs and diced red peppers.

 

Baby Shower Recipe of the month - November: DJ CHEF's Tex-Mex Turkey Chili

During the January season, nothing says baby shower more than some great Tex-Mex Chili. The famous DJ Chef has been nice enough to share this yummy recipe for making your baby shower food a success:

2 TBSP Vegetable oil
1 cup chopped green bell pepper (1 pepper, seeded)
2 cloves garlic, finely chopped
1 1/2 cup chopped onion (a small onion)
1 1/2 lbs ground turkey
3 16 oz (small) cans kidney or pinto beans, or mixed, drained
1/2 tsp oregano
1 1/2 TBSP chili powder
2 TBSP ground cumin
1/3 cup tomato paste diluted in 1 cup water
1 14 1/2 oz can chopped tomatoes
salt and freshly ground black pepper to taste (start with 1/2 tsp salt... amount depends on your ingredients)

DIRECTIONS:
HEAT vegetable oil in a large skillet or saucepan large enough to hold all ingredients.
ADD bell pepper, garlic and onion.
SAUTÉ over medium heat for 10 minutes stirring occasionally until onion is translucent NOT gold or brown.
REMOVE and set aside.
ADD turkey breaking up turkey with a spoon.
SAUTÉ till turkey changes color (light tan) and water evaporates (about 10 minutes).
SPRINKLE turkey with chili powder, cumin, oregano and salt
STIR for a minute or two.
RETURN sauteed pepper, garlic and onion mixture to pot. ADD 3 16 ounce cans kidney beans, or kidney and pinto beans.
ADD the tomato paste and chopped tomatoes.
BRING to a slow simmer, stir and cover.
COOK for at least 1 hour, the longer the more the flavors will combine. Stir occasionally adding water or broth if needed, you want mixture to be quite moist.

Can be cooked ahead of time and reheated. In fact best done that way. Serve with Chopped cilantro, Salsa, Avocado wedges & Tortillas......and Maragitas or your favorite baby shower party beverage.

Baby Shower Recipe of the month - October

Angry Coconut Mussels by DJ Chef
For the Halloween baby shower season coming up, a great recipe is Angry Coconut Mussels steamed in a spicy coconut broth with garlic toast points. This recipe serves 2 so adjust accordingly for your baby shower guests:

Ingredients:
1 Pint milk
1 Cup shredded coconut
Salt & pepper to taste
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder
1 can chicken broth (16 oz)
2 lbs mussels
1 Tsp of red pepper flakes

Baby Shower Recipe of the month: CHILLIN' COCONUT CHICKEN by DJ Chef
For Thanksgiving and the holiday season, this is a great baby shower recipe for you and your baby shower guests to enjoy. Over Mixed Greens Salad with Fresh Mango & Shaved Red Onion & a Tropical Citrus Vinaigrette.

Serves Four
12 Chicken Tenders, skinless & boneless (3 per person)
2 cups shredded coconut
1/2-cup flour
4-6 eggs beaten
Salt & Pepper to taste
1 mango, sliced into thin strips
1 red onion, sliced
24 oz of mixed greens (6 oz per person)

Dip chicken into beaten egg mix. Mix coconut, salt, pepper & flour in a bowl. Take the chicken out of the egg and coat with the coconut flour mixture. Lay coconut chicken on a cookie sheet lined with parchment paper. Place in a shallow oil until golden brown on each side. Bake in oven for 20 minutes or until the chicken in cooked through. Toss salad greens in a bowl with onion, mango and vinaigrette and mound into the center of the plate. Place chicken around salad & garnish with extra mango and you can even go over the top with a sprinkling of fresh diced parsley & diced red peppers to pop off some extra color! ;-)

Tropical Citrus Vinaigrette
4cups Olive Oil
1cup Red Wine Vinegar
Zest & Juice of 4 Lemons
Zest & Juice of 4 Limes
Zest & Juice of 1 large Orange
2 Tbsp of Honey
Salt & Pepper to Taste

Place all ingredients in a 1 Quart Chinese take-out soup container, crank up some Bob Marley & shake it well!.(Note: Make sure lid is sealed tight!). We want to thank our celebrity chef - DJ Chef for amazing recipes. Check out his site for other great ideas!

Procedure: Combine the first seven ingredients in a skillet and bring to a boil. Add mussels and cover. Cook for 5 minutes until shells open. Discard any unopened mussels and garnish with basil. Serve this dish with garlic bread to soak up the broth!. TIP: Cut them on an angle to give them a long pointed look.

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