Cooking with The Callas Cook!

The Callas Cook

Girls Night In

Series

 

Cooking with The Callas Cook!

Looking for a new idea for GNO? How about Girls Night IN?

*You invite your nearest and dearest over to your place.

*You choose from our Specialty Menus including Shrimp Scampi with Linguini, Rack of Lamb Persillade with Roasted Carrots, Boeuf Bourguignon, Braised Short Ribs, Coq Au Vin with Mashed Potatoes...or something as simple and classic as Perfect Lemon Roasted Chicken with Roasted Vegetables. We will tailor the menu to your event! 

*I come over and we all have a fabulous night of fantastic FOOD, FRIENDS & FUN!

*You get to host a fabulous 3 course dinner party without all the work! All you have to do is provide the drinks!

*Your guests enjoy a delicious gourmet meal and even better they learn how to make it so they can replicate it at home! WIN. WIN.

 

Fall/Winter 2013

Saturday, October 19

Monday, October 21

Thursday, October 24

Monday, October 28

 

Friday, November 1

Saturday, November 16

Monday, November 18

Friday, November 22

 

Thursday, December 5

Friday, December 6

Saturday, December 7

Thursday, December 12

Friday, December 13

Saturday, December 14

Pricing starts at $25 pp with a 10 person minimum + the cost of ingredients

 **One on One Cooking Sessions also available

 

For Bookings email tiareterrill@gmail.com

 

 

 

 

 

 



 

 Garlic Sesame Noodles with Chicken

This is my favorite kind of recipe. It's really a concept and then you can really experiment with different versions. I am obsessed with Asian cuisine and 10 times out of 10 when the Hubbs asks..."What do you feel like eating?" I always say some sort of Asian....or Indian. Indian is good too. I digress...Ok. Back to these noodles. I saw lna Garten (aka my bff..that's a whole different post) make a similar version using peanut butter years ago but her recipe intimidated me because of all the ingredients. It has been in my head ever since.

 

This version is made with Tahini (sesame paste). Think sesame butter. It could be easily swapped out for PB. I'm constantly changing up recipes and trying different variations. It's part of the fun! I had leftover Lemon Roasted Chicken so I used that in lieu of the store bought chicken. This is the perfect time for a store bought rotisserie chicken though. The sauce is everything so make sure you taste it and tweak and adjust the seasonings to your taste.

Garlic Sesame Noodles with Chicken

1 Rotisserie Chicken

1 lb. linguine

1 1/2 TBS sesame oil

1/2 c. Tahini (sesame paste)

4 tsp. chili oil

6 TBS soy sauce

2 limes

4 TBS red wine vinegar

1/2 c. peanut or canola oil

2-3 TBS finely minced garlic

 (raw in the sauce so if raw garlic is too intense for you...use less.)

6 scallions

cilantro, chopped

kosher salt and pepper

extra limes for garnish

Pick off the meat on the chicken setting breast meat aside and save the rest for another time...or snackage. Bring a lg pot of water to a boil for pasta. Follow pasta instructions for al dente pasta. Meanwhile, combine all ingredients except cilantro and scallions...whisk really well. Check for seasoning. Remember that chicken snackage?... grab a chunk of that and dip it in and see if you need more lime, salt, pepper...like it hot? Add more chili oil... The flavor should knock your socks off...remember...it's going to flavor a whole pound of pasta! Speaking of pasta..this would be fantastic with any kind of pasta... whole wheat, buckwheat, thick rice noodles.. think pad thai... oh... I love Pad Thai...ok...proceed..

Once the pasta is done, drain and place in large bowl. Pour sauce over hot pasta. Toss. Add chicken and cilantro. Toss. Add scallions reserving a little bit to garnish the top of this glorious mound of happiness. Taste for seasoning and adjust as needed. A squeeze of lime...another pinch or two of salt and pepper....You'll know it's right when you smile at your genius...I'm just sayin'... Whatever you do...don't look at the huge mess you've made in the kitchen...it'll all be worth it...FOCUS.. You're at the home stretch. Top with remaining scallions. Serve with lime wedges. Wait for applause...it will come.

 

 

Happy Cooking!

Perfect Lemon Roasted Chicken

Perfect Lemon Roasted Chicken

 

OK...so I'm a terrible blogger. I haven't blogged all summer! Well what better way to jump right back into it than with this recipe for Perfect Lemon Roasted Chicken. This is a winner. Like most recipes, once you master the basic method.. you can change it up and make it your own...Experiment with different herbs, root vegetables, seasonings...or leave it alone because trust me...it's perfect.

Perfect Lemon Roasted Chicken

1 whole roasting chicken

1 lg onion

1 whole head of garlic

2 lg. lemons

4 lg. carrots peeled and cut in 2 inch. chunks

fresh thyme or rosemary

extra virgin olive oil

kosher salt & pepper

 

Clean chicken and pat dry with a paper towel. Place on roasting pan. Add carrots to pan. Cut a whole head of garlic in half so you the cloves are exposed in both halves.. peel and all. Quarter onion. Place onion and garlic in cavity of chicken. Squeeze lemons over chicken. Place rinds in cavity. Add a small bunch of herbs to cavity. Drizzle top of chicken with enough olive oil to coat well. This will help it brown beautifully. Season liberally with salt and pepper. I can't say this enough...you want to be generous with seasonings when roasting. Start with 1 1/2 TBSP. Remember this will season the entire bird. Chop 3 TBS fresh herbs and sprinkle over chicken. Roast at 450 for 1.5 hrs. Let rest with a foil tent for 20 minutes before serving. This will allow for the juices to redistribute through out the bird. DO NOT CUT before then because that first bite will drain all the juices out with it leaving you with a sad, dry bird. :(

 

Herb Roasted Potatoes

3 lbs red or Yukon gold potatoes

washed and quartered

4 TBSP chopped herbs

(rosemary, thyme, whatever you like)

Olive oil

kosher salt and pepper

 

On a sheet pan, add potatoes and drizzle with enough olive oil to coat. Season liberally with salt and pepper. Add herbs. Toss well with clean hands. Roast at 450 for 30 min. or till golden brown. Toss half way through cooking.

Roasted Carrots

2 lbs. carrots

peeled and sliced on the bias into 1 inch pieces

extra virgin olive oil

kosher salt and pepper

fresh Italian parsley, chopped

 

On a sheet pan toss carrots, olive oil and salt and pepper. Roast at 450 for 25 min. Toss half way through cooking.

Toss with fresh parsley right before serving.

 

Happy Cooking!

Mazel Tov!

Matzo Ball Soup

 

This is comfort food at its best. This is my husband's favorite meal. Hands down. His maternal grandfather was Jewish and  growing up his mother would make this version of chicken soup. What sets this apart from any other is the matzo balls. Not all matzo balls are created equal. In fact, I have found first hand that making the perfect matzo ball is not as easy as it seems.

 After many, many pots... I do believe I have found the PERFECT MATZO BALL SOUP recipe. That's right. I said it. These matzo balls are so perfect. They fall right between a "sinker" and a "floater" (true matzo ball connoiseurs know what I mean), the texture is perfection!!! The soup is perfectly seasoned and while we like chicken and veggies in ours you can simply strain out the vegetables if you like yours to be all about those pillows of goodness. Try it. You'll like it!

 

Homemade Chicken Stock

1 whole chicken, cleaned

10 cups chicken stock or water

3 med. carrots, sliced into 1/2 in. pieces

3 stalks of celery, sliced into 1/2 in. pieces

1 lg. onion quartered

1 whole head of garlic, halved down the middle, skins and all.

2 Tbsp. salt

1 Tbsp. pepper

 

In a large stock pot bring all ingredients to a rolling boil and lower heat to med/low until chicken is tender and comes easily off the bone. Set chicken aside to cool. Strain stock very well. May take running it through several times. You want the stock as clear as you can get it. Discard veggies. When chicken is cool pick the meat off the bone and set aside.

Matzo Ball Soup

Matzo balls

3 large eggs

3 Tbsp rendered chicken fat or

veg. oil

1 1/2 tsp salt

3/4 c. + 2 Tbsp matzo meal

1/2 c. chicken stock or water

 

3 med. carrots, sliced into 1/2 in. pieces

3 stalks of celery, sliced into 1/2 in. pieces

10 cups chicken stock

shredded chicken

dill to garnish

 

In a medium bowl, whisk eggs and chicken fat or oil until combined. Whisk in stock and salt. Add matzo meal, and whisk until combined. Cover and refrigerate until firm, 2-4 hrs.

 

Line a baking sheet with parchment paper. Bring Chicken Stock to a boil in a large stock pot. Reduce heat to a simmer.

Dampen finger tips and form 2 Tb of matzo mix into a 1 1/2 in ball. Be careful not to compress too much. Place on baking sheet. Repeat.

Drop matzo balls into simmering soup. Once they've all been added, cover and cook 10 min. Add carrots and celery, cover and continue cooking 20-25 min until veggies are tender. At this point you can also add the chicken if you like.The matzo balls should be light throughout when cut in half. If the center is darker, cook another 5-10 minutes.

Garnish with sprigs of dill.

Mazel Tov.

 

 

 

 

 

 

 

 

 

 

 

Spring Season Salad

Spring Season Salad
This pasta salad is so easy you won't believe it. It's hearty enough to stand on its own for dinner or can easily be added to a summer supper as a side dish. I will usually make a big batch of this and then we eat it for lunches throughout the week. Although it's usually gone by day 2 these days. It's perfect for a busy weeknight when everyone is eating at different times as it can be served hot, warm or the way I like it most, straight out of the fridge. That's why I call it Spring Season Salad. Any guesses what sport we play? :)
Orechiette itallian for "little ears", chicken, fresh corn and basil all tossed together in a creamy ranch sauce...that's right, you read that right... I said RANCH! Homemade ranch is the best but in a pinch you could easily use bottled. Seriously. Try this. You will love it as will everyone you decide to share it with.
Any little pasta will work. You could even break up spaghetti and use that. My favorites to use are little shells and the orechiette because the corn gets stuck in the little crevices of the pasta and you get some in every bite. Yum. Ok. Now go. Make this. Now.
Spring Season Salad
1 pkg orechiette or small shells pasta
1 lb. frozen corn, defrosted or
 3 ears fresh, off the cob
2 chicken breast, cooked and diced
3 Tbsp fresh basil or parsley,chopped
1 recipe prepared Hidden Valley Ranch dressing.
Salt & Pepper
In a lg. pot bring water to a boil for pasta.
 Finish preparing other ingredients. When water comes to a boil, add a good amount of salt (about 2 Tbs) and pasta. Stir. Follow package instructions on time. If using fresh corn, add corn to pasta water for the last minute of cooking time.  When done, drain pasta well. Pour into a large bowl. Add prepared dressing and season with salt & pepper. Add chicken and corn( if not using fresh), mix well so that everything gets an even coating of dressing. Add fresh herbs. Taste for seasoning and adjust. Easy Peasy. :)

 

Earth Part 2

Quinoa with Roasted Vegetables
This is by far one of my favorite go to recipes. What's so great is you can adjust it to whatever is in season. Perfect addition to our Earth Day menu. Delicious and it keeps so well in the fridge. I make a big batch of this and stick it in the fridge and we eat it as a side to whatever is on the menu throughout the week. My kids really love it in their lunches with chicken. You can also use couscous in place of the quinoa. In fact, this recipe originally was a couscous recipe I've made for years and switched to quinoa because while the consistency is similar, the benefits of quinoa are so good for you and the kids don't know the difference.

Quinoa with Roasted Vegetables
3 c. quinoa
6 c. chicken or veggie stock
zest and juice from 3 lemons
1 lg. red onion, lg. dice
5 cloves garlic, smashed but left whole
1 red bell pepper, lg. dice
1 yellow bell pepper, lg. dice
1 eggplant, lg. dice
1 lb. carrots, lg. slices on the diagonal
1 English cucumber, med. dice
1 pkg. grape tomatoes
olive oil
salt and pepper
1 lg. bunch fresh parsley, chopped

Preheat oven to 425. Prepare quinoa according to package using stock. Prep all veggies. On a baking sheet toss onion, garlic, peppers, eggplant and carrots with 2 tsp. salt and pepper and enough olive oil to coat. Roast in oven for 25 min. till tender. Once the quinoa is ready fluff with a fork. Add lemon zest and lemon juice and a generous amount of salt and pepper. Taste for seasoning. Add roasted veggies and olive oil from roasting (this will really add flavor the quinoa). Add cucumbers and tomatoes. Add chopped parsley. Mix well being careful not to mush up veggies to much. Taste for seasoning. Add more lemon, salt & pepper if you like. Can be served hot, warm or even cold. This is also so great with butternut squash, sweet potatoes, asparagus...you name it.

 Speaking of asparagus... If you've never tried roasted asparagus with freshly grated parmigiano reggiano on it, you have missed out my friends. This is my children's favorite and I mean favorite like they fight over it vegetable. Sold? You should be. It's easy and oh so delicious.

 Roasted Asparagus with Parmigiano Reggiano

2 bunches of Asparagus

olive oil

salt and pepper

parmigiano reggiano, freshly grated

 

Preheat oven to 425. Cut off woody stems of asparagus. On a baking sheet toss asparagus with olive oil and salt and pepper till well coated. Roast 15 min. This is important. DO NOT overcook. Asparagus should still have a little bite to it. If it's wilted, it's overcooked. Top with grated parm. Serve immediately.

 

***A note: I am not a food snob. I love all kinds of food and even don't mind shortcuts here and there as long as the integrity of the dish is there. Except margarine...seriously America... stop buying that mess! Ok, what was I saying? Oh yes...That being said...this is NOT a time for the parm that comes in a green bottle found in the pasta aisle. I won't name names because I happen to like the green bottle and have used it my whole life.  There are times when you just have to use the real stuff or just make a different dish. This is one of those times. Till next time... Bon Appetito!

 

Earth Day Part 1

Happy Earth Day!
For Earth Day yesterday we (and by we I mean I) wanted to celebrate by eating from the earth! It perfectly coincided with Meatless Monday so it was a win-win. :)
I made our favorite veggie dishes and some cornbread for good measure. I wasn't sure if my carnivorous family would be able to do it sans pasta but they actually loved it and even more surprising...the man said it was delicious! He's a big boy now:) I am grateful for this beautiful earth we have to live on!
Ok, on to the GOODS!!

                                  Veggie Goodness 
Ok, so there's too many in here to name so this is what I'm calling it. Whatever the name... this was delicious. The sweetness from the peppers and red onion along with the crunch of fresh corn and sugar snap peas balanced out the heartiness of the brussel sprouts. Yum!

 Veggie Goodness

 1 med. red onion, med. dice

3 cloves garlic, minced

1 red bell pepper, med. dice

1 yellow bell pepper, med. dice

1/2 lb. brussel sprouts, sliced

4 ears of corn , kernels cut off

1/2 lb. sugar snap peas

olive oil

salt and pepper to taste

fresh basil or parsley, chopped

 

Prep all veggies. In a large skillet add enough olive oil to coat pan. Cook onion and garlic till tender. Add brussel sprouts, peppers, and corn. Cook 1 minute. Season with salt and pepper. Add sugar snap peas. Cook for 1 min. They should still have a bite to them. Check seasonings and adjust to taste. Take off heat. Add fresh basil or  parsley. This is a great side dish to any spring BBQ or picnic. Enjoy!

 

 

 

Pineapple Ginger Spritzer

 

 Pineapple Ginger Spritzer

Oh....this was refreshing, light, had a hint of ginger and oh so delicious. You know when you take a sip of a drink and immediately perk up and the day just got instantly better? Well this is that kind of drink! After the first sip I was already trying to recreate this at home!

What's great about spritzers is you can take a basic idea or recipe and twist it to make endless variations. It starts like most good drinks with a simple syrup which is equal parts sugar and water boiled to dissolve the sugar. Then you add anything you want to infuse the syrup with, in this case fresh ginger. I used a good amount because I love me some ginger!  

Ok. Now take a nice tall glass, fill it with crushed ice. Lots of it. Add pineapple juice. You can use anything that tastes great with ginger. Tangerine, lemon... Now add your simple syrup. This is unique to your taste. Some people like a very sweet drink. I like refreshing with lots of flavor, easy on the sweet. Add Club Soda or any kind of sparkling water. You want bubbles. Give it a good whirl. Taste for sweetness. Add a handful of mint. Now sit back and welcome in Spring! :) Seriously. Try this. You will be happy you did!

Pineapple Ginger Spritzer

Ginger Simple Syrup

Pineapple Juice

Crushed Ice

Club Soda or Sparkling Water

Mint

Simple Syrup

2 cups sugar

2 cups water

2 Tbsp fresh ginger

peeled and sliced

Boil ingredients until sugar is dissolved. Let cool completely.

Per Glass:

Fill glass with ice. Add fruit juice. Add simple syrup. Add club soda. Stir. Add lots of mint. Happy Spring!

 

Clementine Ginger Spritzer and

California Alfredo

 

 

Nonobubu

NOBU
400 Crescent Ct.
Dallas

Schwanky
Ok. Growing up in California, I have always wanted to go Nobu. For those who aren't familiar with the celeb loved eatery, it is definitely an experience and I was oh so excited!
From the moment we pulled into the parking lot of the Rosewood Crescent Hotel Dallas,  I could feel the level of sophistication and fanciness we had in store for the evening.
Let me tell you, Nobu did not disappoint. It was schwanky in there! Music was bumpin, people were dressed to the nines.. I was hearing Katy Perry singing.. "Last friday night...yeah we danced on table tops.." in my head. I was so happy I went with the blazer and 3 inch booties.. and I was happy that the hubbers was not wearing his standard stretchy track suit. For the record, I love him in all things stretchy just fine:).
Ok, on to the goods... because at the end of the day. It's about the food right? Well..... it really should be! If you want to impress a date or out of town guests who don't really happen to be foodies...Nobu is your place. If you're looking for a hot, hoppin place to be or be seen... Nobu is definitely your place.
If you're looking for a foodgasmic amazing epicurean experience where flavors and textures dance along your taste buds.... Nobu is NOT your place. I know. I was so wanting it to be epic. It just fell flat for me. We ordered several of their top dishes and to be honest, while the seafood was fresh... I was not blown away at all. We ordered the Yellowtail Tartar with Caviar, Seared Salmon Sashimi, Uni Shooter, Rock Shrimp Tempura with a Creamy Spicy Sauce and the Black Cod in Miso.
Nothing stood out. Terrible to say but it all just fell flat for me.:(
Let me say this place is not cheap. It is definitely a splurge. The chefs tasting menu is $125 pp and that would probably be the most economical way to eat here. Say what?. yep.  Now to be clear. As a major foodie... I will and have happily put down some major mula for an epic meal. But when you're asking $125 for Whole Striped Bass... when you can get the same exact thing at Roy's for $36.95.. your food had better be amazing. I'm not asking to reenact Meg Ryan's infamous rant... but I do expect more than mediocre. So...want sushi? Go to Bluefish. Word.

Seared Salmon Sashimi
The Hubbers liked this. I was not blown away. It was fine just not amazing.

 

Berry Napoleons with Cinnamon Cream

 

Oh my...this is so..SO good! Last week I was attempting to remake "The Mese Roll" (look for the recipe in an upcoming post) and had a bunch of wonton wrappers and wanted to make a dessert using them. Then I remembered an amazing berry dessert I had at our favorite sushi place. Before I knew it...this was happening.

 This is so easy. It is truly a no brainer and so, so impressive. I tossed the wontons in cinnamon sugar and added cinnamon to basic whipped cream. The rest is just assembling (my favorite kind of dessert:). Of course, a dusting of powdered sugar never hurts. It's like a churro with fresh berries and cinnamon whipped cream except it's oh so light and perfect to share! If you're looking for a dessert to top off your Valentine's Day Dinner...this should definitely be on the list!

 

OK...the goods:

Berry Napoleon with Cinnamon Cream

serves 2:)

Vanilla Bean Ice Cream

Berries of your choice

 wonton wrappers

1/2 c sugar

2 tsp cinnamon

enough oil to deep fry wontons

Cinnamon Whipped Cream

1c. whipping cream

3Tblsp sugar

11/2 tsp cinnamon

1 tsp pure vanilla extract

Vanilla Bean Ice Cream

Berries of your choice

Powdered sugar for dusting

Heat a small skillet with enough oil to fry wontons. Have a plate with paper towels ready, these babies cook up fast. Mix cinnamon and sugar in a small bowl.

Once the oil is hot enough, fry wontons 2 at a time flipping half way through. Once they're golden brown, immediately sprinkle with cinnamon sugar on both sides. Set aside. You will need 4 for each Napoleon but they are so good to snack on you may want to make them all!

Cinnamon Whipped Cream

1c. whipping cream

3Tblsp sugar

11/2 tsp cinnamon

1 tsp pure vanilla extract

Whip the cream in the bowl of an electric mixer with the whisk attachment. When it starts to thicken, add sugar, cinnamon and vanilla.

Place 1 scoop ice cream on plate. Top with Cinnamon Wonton. Add a scoop of Cinnamon Cream. Top with another Wonton. More Cream. Another Wonton. Got it?

So.. Ice cream, wonton, cinnamon cream, wonton, cinnamon cream, wonton, cinnamon cream. You with me??

 

Top with Berries and dust with powdered sugar. Perfect to share with someone you heart or...NOT...whatever brings you to your happy place:) 

Samoan Banana Pancakes

3 ripe bananas, mashed

3 1/2 c flour

1 1/2 c sugar

2 tsp baking powder

1 1/2 c water

Mix ingredients in large mixing bowl.

Fill a skillet with enough oil to deep fry pancakes... 2 inches or so. Once oil is hot drop batter using an ice cream scoop filled half way. Once golden on one side, flip and cook till golden brown. Drain on paper towels. Serve immediately.

Enjoy! 

**These are meant to be eaten right away so you may want to fry a few at a time and store batter in refrigerator until ready to use. May be stored for a few days.



 Lemon Herb Roasted Chicken

Recipe on the blog tomorrow!

Berry Napoleon with Cinnamon Whipped Cream

Recipe on the blog tomorrow!!

 

Samoan Banana Pancakes

recipe on the blog tomorrow!!

Southern Chicken & Dumplings

 

 

Ok, so I am an island girl who grew up in California and have lived in Texas for almost 8yrs. I didn't discover this glorious comfort food until just last year (shhhh...it's ok). I was making Matzo Ball Soup (I know...I'm so cultural! Actually my hubby is 1/4 Jew and grew up on this traditional soup and it happens to be one of my family's favorite meals. I craved it so much during my 4th pregnancy that I had no choice but to learn how to make it.)...ok where was I?..right. I was making Matzo Ball Soup and thought...why haven't I made Chicken & Dumplings? It's the same thing just omit the matzo balls and add dumplings. So, I split the soup in half, thickened one pot and added said dumplings and we had both! Can I tell you...Amazing. I couldn't believe it had taken me so long to try and it has quickly become another family favorite!

Southern Chicken & Dumplings

1 whole chicken

2 onions, sliced

6 garlic cloves, smashed

6 sprigs of thyme

2 boxes chicken stock+ 3 qts water

6 lg carrots, sliced in 1/2 in pieces

1 bunch celery, sliced in 1/2 in pieces

In a large stock pot add chicken, garlic, thyme, onions, stock, water, 2 carrots and inner parts of celery. Season liberally with salt and pepper.  Cook uncovered until chicken 45min or until chicken is cooked all the way through and falling apart. Remove chicken to cool. At this point you can strain the stock or just pick out thyme sprigs if you like it more rustic. I'm a rustic kind of girl..aka..a bit lazy so I just pick out the sprigs...whatever gets you to your happy place :).

Dumplings

2 c flour

1 tsp salt

ice water

In a med mixing bowl, mix flour and salt and make a well in the center. Add ice water a little bit at a time while kneading in all the flour gradually by hand. It will take about 3/4 c. You will have a relatively stiff dough but shouldn't feel too dry. Don't panic...you're almost there. If an island girl from Cali can do it..so can you!

 

 Roll out dough on lightly floured surface. About 1/8 in thick or as long as your guns hold out. It's going to look like a terribly dry pie crust. Stay with me. It's going to be ok. Right, where were we?.. Cut into 1/2 in. strips and then into 1 in. pieces. I just ripped them by hand. Again...whatever makes you happy.

Ok, this is my favorite part... Shred every bit of meat off that chicken! I hear my grandma's voice every time I'm picking chicken off the bone. Every. Last. Bit. Ok, maybe I'm a little weird.

 This is the home stretch! Add carrots and celery to stock that's been boiling away and is so perfectly seasoned...(now would be a good time to check your seasonings and adjust). If you like a thicker soup, add a slurry of flour and cold water through a strainer to avoid lumps. About the consistency of a thin gravy. Add dumplings and chicken. Let come to boil. Dumplings are done when they float to the surface. 3-4 min. Boom. Your family will love you. Ok, they already do but this soup will make them love you more:).

Perfection.



 

Little Indian Pow Wow

Remember in my last post about NinjaFest I said my family loves birthdays? Well as soon as our little Ninjas left with goodies in tow (forgot to get pics), we broke everything down and began to put up our Little Indian Pow Wow for my nephew's 1st birthday party the next day. Yes, you read that right. Madness. This was my favorite party we've ever done. Ever. Yes, I didn't sleep for days but oh...it was amazing! I loved every detail.  

The birthday boy and his Teepee Cake.

That's my brother dressed up as an Indian Chief leading our little Indians in some Pow Wow fun.

 My Sister Aggie, the Mama to the birthday boy, made him the cutest head dress and vest. She also made all the kids indian headbands. So talented.

Oh...just a teepee in my living room! NBD. The colors were amazing! When you're planning a boy birthday, it's tricky getting the details right without making it too "pretty" or fussy. I felt like the details of this party were spot on. Speaking of felt..the banners are made of felt hot glued to ribbon. Yeah...we're fancy that way:). Also the fringe that's hanging is plastic table cloths cut up and hung on fishing wire! Seriously. All hung by my SIL with her mad skills and energy at 2am.

 I set up a children's buffet on my coffee table so they could help themselves.

On the menu: Mini Chicken Pot Pies, Cinnamon Crisps and then we filled different ramekins and cups with Indian looking snackage. Mini water bottles wrapped in coordinating scrapbook paper. I just filled baskets I had around the house...I have a slight basket problem (no joke).

 

 These fireside cupcakes were the cutest! My Sister Marlena made these and the Teepee cake. I know right? They came out so amazing!!

 The kids got to take turns drumming the Cajun Drum Box and lead the kids in a song of their choice. This was probably their favorite part of the party. They were so into it!

 

The Pow Wow was so fun and so little kid friendly. Aggie dreamt up this party months ago and it was so great to see it come alive. I loved working on this party. 

Happy Birthday Choppy! We love you so much!

Happy Birthday Benny! 

NinjaFest Part I

 This boy was so excited to turn 4, he'd been telling people he was for two years! We had to celebrate his number 4 in true NINJA style (he is obsessed) to honor our favorite Ninja!

 Ninja cupcakes (thank you pinterest!)

 A look at the goods. I just filled a container I had with Fruit Kabobs, Nori Snacks, and Shrimp Chips

Little Bento Boxes. These were nacho containers I had leftover from who knows what. This was a family party that I threw together last minute because we'd been sick. Most of what we had were pantry items. Can you tell I frequent asian markets? Musubi (Spam Sushi: don't knock it till you try it!), fruit and little pandas courtesy of my sweet Sis! At each place setting there was also a jello cup and Pocky treats.

  

 NinjaFest Part II

So Birthdays are huge in our family. We just love them! We have a lot of family here (when we get together, there's 19 of us!) so we usually have to do a "family" party and a "friend" party. So here is NinjaFest Part II.

 The table was set Japanese style complete with "Dragon Veggies" (thanks pinterest!)

 Bentos with Teriyaki Chicken, Rice, Fruit and Veggies. The green baran paper you see with sushi was tricky to find last minute but you can order online at Amazon if you have the time.  The little soup spoon (found at Asian markets ) has ranch dip in it. Jello with whipped cream and edamame.

 The Decor: Homemade Lanterns (made from poster board...remember making them in school?), the flags are paper napkins with vinyl Japanese symbols and ninja..ish stars:). The birthday banner I made using a free font I downloaded and printed on matte photo paper. Made a huge difference! 

 Some goods for the mamas that stayed. Assorted veggies in bamboo steamers I bought at an asian market and Asian Chicken Salad. The Ninja cupcakes are Devils Food with Chocolate Buttercream and the Ninja is an oreo half with the cream scraped off the top and bottom. Add eyes with chocolate sprinkles. Done.  

Fruit Kabobs, Rolls and more Veggies

Tons of fun was had by all and my boy was a very happy little Ninja!