Tuesday, August 31, 2010

Brunch Potatoes

Here's another recipe from the Baby Shower...

Brunch Potatoes

5 lbs bag tater tots
4-6 tbsp olive oil
4-5 tbsp all-purpose seasoning (see below)
Sprinkle of dried parsley flakes

You can use any all-purpose seasoning that will go well with potatoes. I prefer
Emeril Lagasse's "Baby Bam"

Completely thaw tater tots. Smash them to bits, (best done inside the bag, but can be done in the pan. Heat olive oil in a large skillet on medium-high heat. Add potatoes and sprinkle with seasoning. Depending on size of skillet, you may need to do this in batches. Stir well to incorporate the seasoning into the potatoes. Sprinkle with dried parsley for extra color. Serve warm.

Click here for a Printable Recipe at Tasty Kitchen.

Thanks to Leigh for the photo.

Saturday, August 14, 2010

It's a Boy!

Baby Liam is finally here!
Born 8/13 at 12:55 p.m., weighing in at 8 lbs. 13 oz. and measuring 21 inches.

Baby Liam with Daddy and Big Sister Sophie

Last week we had a baby shower and my mom made the punch. Several people wanted the recipe, so here it is.

DSCF4199 copy 

It's A Boy Punch
24 Servings

1 (0.13 ounce) package blue raspberry flavored unsweetened Kool-Aid
1 (2 liter) Sprite
1 (64 fluid ounce) bottle white cranberry juice or white grape juice
1 cup sugar, or to taste
8 scoops vanilla ice cream

In your punch bowl, add the Kool-Aid, Sprite and juice and stir to combine. Add the sugar a little at a time, stirring well and tasting after each addition until it is sweetened to your taste. Drop scoops of ice cream into the punch, allowing them to float on top like clouds. Once the ice cream begins to melt a little, it will turn the punch baby blue colored.

For the picture shown, Sugar-Free Kool-Aid was used and it made it foamy. It still looks nice, but Mom says it's better as prepared according to this recipe.

*For the shower she also used the white grape juice.

Click here for the Printable Recipe at Tasty Kitchen.


Tuesday, August 10, 2010

Salmon Bake for Brunch

Saturday we had a Baby Shower for the soon-to-be-here Baby Liam. We had it at 11:00 a.m. so it was an appropriate time to have Brunch. Being brunch, it was treated as more of a meal than your normal baby shower fare of cake, mints and punch. We had quite a spread:

I really wanted to make something for the shower, mostly because it was something I was dreaming about eating. So I made my Salmon Bake. It is a really easy recipe, and if you've made my Salmon Patties, you already know much of what to do since it is a variation of that recipe. I doubled this recipe and it was exactly enough for this shower, because no one (well, except for me maybe) was eating a full serving. And boy, was it yummy! It was perfect and exactly what I had been craving!

Salmon Bake
Serves 6

12 oz. cooked salmon, flaked *see note below
1 6 oz box stuffing mix (cornbread flavored)
1/3 c mayonnaise
1 tbsp. lemon juice
2 cups shredded mozzarella (reserve some for top)
1 egg
3/4 c water
2 tsp oil

Mix together well the mayonnaise, lemon juice, egg, water and oil. Then mix all ingredients together in a large bowl and place into a baking dish. Sprinkle top with reserved mozzarella. Bake in a 325 degree oven for 10-15 minutes.

*I bought frozen salmon fillets and after defrosting, sprinkled with kosher salt and grilled on my George Foreman style grill. It is more economical than buying in cans or other packaging.

Click here for the Printable Recipe at Tasty Kitchen.

* Thanks for taking pictures, Leigh!