I hope everyone had a great weekend.  Frances got the stomach bug Friday night so we had a super low key weekend at home.  I was supposed to help host a baby shower for a good friend Saturday but skipped it in case I was contagious and to take care of Frances Moon.

Several of you wanted the recipes for the food I made for my friend’s baby shower (that I shared on instastories) so I wanted to share those recipes today along two outfits.

……………………………………

Major love for this romper.  In all honestly I am not a big romper person but I really liked this one.  I loved the fact that it was black and the cute scallop details.  I am wearing a size small.  It also comes in a gorgeous red color.

Use code MOREISMORE to save up to 30% on the romper.

Romper | Sandals

This off shoulder tee is under $25!  It comes in several colors and it so soft. I am wearing a small in this as well.

Off Shoulder Blouse | Earrings | Ring

Now onto the shower recipes!  All of these can be made ahead of time and then pulled out to come to room temperature when you serve them.

T O R T E L L I N I   P A S T A  S A L A D 

 

 

– 1 large package cheese tortellini

– 1 pint cherry tomatoes

– 2 small cucumbers diced

– 1/2 red onion thinly sliced

– 2 tablespoons chopped fresh basil

– 2 tablespoons chopped fresh parsley

– 4 oz crumbled feta

– 1 bottle Italian dressing (I love the Good Seasonings Italian packet you mix yourself)

Cook tortellini according to package.  Drain and place in bowl with other ingredients.   Drizzle with dressing.  You may not need the whole bottle just add as much as desired.  Toss and serve room temperature.  I like to sprinkle the top with extra feta and parsley.

B L T   C H I C K E N  S A L A D   C U P S 

via Spices in my DNA

 

 

INGREDIENTS

 

½ c. plain Greek yogurt

1 tsp. dijon mustard

¼ tsp. garlic powder

1 tsp. apple cider vinegar

juice of ½ a lemon

¼ tsp. salt

¼ tsp. pepper

2½ c. cooked, shredded chicken

4 slices bacon, cooked and crumbled, plus extra for sprinkling

1 T. chopped fresh chives, plus extra for garnish

diced cherry tomatoes

butter lettuce/lettuce of your choice for serving

** I added in 2 tablespoons vegan mayo

INSTRUCTIONS

In a medium bowl, whisk together the Greek yogurt, dijon, garlic powder, apple cider vinegar, lemon juice, salt, and pepper until combined. Add in the shredded chicken, chopped bacon, and chives and stir until evenly coated.   Sprinkle the tops with extra bacon, chives, and diced tomatoes.

C U C U M B E R  D I L L  T E A  S A N D W I C H E S 

 

 

– 2 packages cream cheese room temperature

– 1/3 cup chopped fresh dill

– juice of one lemon

– 1 english cucumber thinly sliced

–  1 loaf thin white and wheat bread (I like Pepperidge Farms)

Let the cream cheese come to room temperature.  Add in chopped dill, lemon juice, and salt and pepper.  Mix well.

Use a mandolin to thinly slice the cucumber.

Spread both sides of bread with cream cheese and layer with cucumbers.  Cut in half and then in half again.  Each sandwich should make 4 mini triangles.

P R O S C I U T T O  M E L O N  S K E W E R S 

 

These are pretty self explanatory.  Just skewer cantaloupe, prosciutto, and mozzarella.  I will say if you can get the prosciutto fresh sliced from the deli it makes a big difference.  It tastes so much better than the packaged kind. Optional you can drizzle with olive oil and balsamic vinegar.

B R I E   B I T E S

The pic above was taken before these were baked.

mini phyllo tarts
Ile de France brie cubed
brown sugar
chopped pecans
honey

Preheat oven to 350. Place a cube of brie in each phyllo tart. Sprinkle each tart with approximately 1/2 tsp brown sugar. Top with approximately 1/2tsp chopped pecans and a dollop of honey. Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference).

If you make these ahead of time I assembled them with just the brie and brown sugar.  Then I added the honey and nuts right before I baked them.