Book Themed Baby Shower

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I’ve been dying to tell you all about this, because, quite frankly, it was awesome.  This is the third shower I’ve hosted with this group of ladies, and we are a great team.  We’ve sorted out our particular talents so that each of us is doing something we’re good at, and also that we enjoy…it really makes for one heck of a shower when you have such amazing co-hosts. The book theme was really fun and easy to work with, and we were able to coordinate all the food, games, and decor with no trouble at all.  My co-host with the Cricut (such an amazing device!  I want one!) made the banner above, as well as the tissue paper Hungry Hungry Caterpillar, and the clothesline for the  gifts was her idea as well.  Another friend (the adorable young man below belongs to her) came up with some children’s book trivia games for us (I didn’t win.  I was actually sad about that, but then, I don’t read a lot of children’s books these days…), and our fourth co-host made us some lovely invitations, of which I have no photo…but they were made to coordinate with our banner (above) and you can rest assured, they were adorable.  Your truly was responsible for the food, and I can’t even tell you how much fun I had with it.  Everything I made was meant to go with one of the books and here’s the list:

Green Eggs and Ham – Spinach and Pancetta Quiche

Goodnight Moon – Homemade Moonpies

Give a Mouse a Cookie – assorted cookies, including Homemade Oreos, Espresso Chocolate Chip Shortbreads, Sugar, and Chocolate Chip (not made by me, but I will be telling you about them, because they have a secret ingredient that is Killer)

The Tale of Peter Rabbit – Carrot Cupcakes

Cloudy with a Chance of Meatballs – Baked Chicken Meatballs

The Very Hungry Caterpillar – fruit Kebabs

We also had Lemon-Berry Punch, which was a Martha Stewart recipe and came out quite well.  I’ve already share the meatball recipe with you, and I will be sharing the rest of them over the next week.  The carrot cupcake recipe came from (where else?) SmittenKitchen, and I’ll just direct you over to her site for the recipe.  As usual with Deb’s recipes, they turned out wonderfully – moist, tender, and tasty.  I did pipe wee carrots on top of them, and I was quite proud of how they looked, since I usually have no great gift for decorating.  Please do email, or comment, if you have any questions about any of our decor or the theme, etc.  We had so much fun being creative with it, but it took a few skype brainstorming sessions and quite a bit of time on Pinterest for us to put all of our ideas to solid plans and then to reality.  For now, enjoy some photos of the happy Mama-to-be, and be sure to check back in a day or two for the recipes!

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Chicken Meatballs

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I know I’ve been AWOL for a week or so, but I have a really good excuse.  See, I had to make these meatballs.  Well, that’s not entirely true.  I had to cater a baby shower…and these were on the menu. So technically that is true.  As soon as I get my pictures in order I will be posting about the shower, including some other yummy-scrumptious recipes.  But seeing as how I made these twice in three days (they are that good), I figured it was my duty to share them first.  But I feel I should warn you that they are made with ground chicken.

Gasp.  I know, right.

I’ll be honest: I never thought I’d ever buy ground poultry.  I mean, I make fun of folks who eat turkey burgers, because, really, what’s the point of eating a burger (B is for beef, people.  Or possible buffalo. Or bison.  Not turkey.) otherwise?  No judgements here – eat what you want – but for me personally, I like my ground meat red, and previously on the hoof.   So, when I was hunting for a killer meatball recipe, no one was more surprised than me that I chose one with ground chicken.  They also have pancetta, which helped make them more legit – let’s be honest, I’d eat a tire if you put pancetta on it.  And the recipe described them as tasting “cheesy”, even though there is not a single shred of cheese in them.   By that point in my research I was fully on board, and trying to think of which Publix I can go to where no one I know will see me buying ground chicken.

yes, I know that's bacon and not pancetta, but I used it all up in another recipe and had to use it's only slightly less awesome relative in my second batch.

yes, I know that’s bacon and not pancetta, but I used it all up in another recipe and had to use it’s only slightly less awesome relative in my second batch.

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The first batch I made for the shower I didn’t photograph, so you’re seeing my second batch which I made for dinner last night – much to Jacob’s delight.  He claimed they were awesome, and that’s a high compliment for someone who usually just says “Meh.  It’s OK.  I’d eat it again.”  Seriously.  He’s like the least excited eater ever.  Also, almost everyone who attended the shower requested the recipe, so I feel pretty good declaring them the Best Meatballs Ever.  They only take about 20 minutes to put together, and then another 15-20 to bake, depending on how large you make them, so it’s not a huge time investment, and are you really still here?  Why aren’t you out at a grocery store where no one knows you buying ground chicken (unless you routinely use ground poultry, in which case feel free to shop at your usual place).  They really are good people.  They don’t taste very chicken-y to me, more a general savory flavor, and they are very tender and moist.  I made the ones for the shower small, around 25 of them baked for 16 minutes, and the ones for our dinner were larger, only 12 and baked for 22 minutes.  So you can tweak them to suit your needs, but either way, you’ll be glad you tried them.

Baked Chicken Meatballs
Adapted from Gourmet via SmittenKitchen

Serves 4 as a main course, or more as appetizers

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (I had to use a whisk to get it to mix) , then bake in upper third of oven until meatballs are just cooked through, 15 to 25 minutes.