Shower Time

 

A couple of weeks ago I had the honor of catering a bridal shower for a friend of friend – it was so much fun!!! 

 

 

I was so honored to have been asked to prepare the food and I must say I was excited to go to a bridal shower since recently I have been participating exclusively in baby showers. 

The bride, Stephanie, was just precious and it was so cute to see her so excited about “cooking stuff”, a toaster oven and a trash can.  It seems so long ago, but I was just as excited when I was getting married, and still am, about that kind of “stuff”.

For the food, I worked with Elizabeth, my friend who hired me (her twin girls are the beautiful flower girls), on the menu and gave her a list of ideas.  She picked the final menu and I got busy, especially since I was cooking for 35 people! 

Here’s what was on the menu:

 

Cheesy Ham and Veggie Quiches

 

Chicken Salad  Croissants

 

Fruit Kebabs

 

Caprese Kebabs with Pesto

 

 Pineapple Cream Cheese Tea Sandwiches on Blueberry Streusel Bread

 

 

 Buffalo Chicken Bites served with Ranch Dressing

 

 Elizabeth also ordered a tray of chicken strips from Chick-fil-A (a favorite of the bride) and always a hit!

 

Everything was a hit, thank goodness, but everybody kept asking about the Buffalo Chicken Bites.  I, of course, found the recipe on Pinterest and wanted to share it with all of you.  These are super easy and would be great for a summer BBQ or a football party in the fall.

Enjoy!

 

Buffalo Chicken Bites

Print this recipe!

• 3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded)
• 1/4 to 1/2 cup hot sauce (or more to your taste)
• 3 1/2 oz. cream cheese, softened
• 1 3/4 cups sharp or medium shredded cheddar cheese
• 1/4 cup sliced green onions
• 1 cup all-purpose flour
• 4 eggs, lightly beaten
• 3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and green onions.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350?F for 25 to 30 minutes, until crispy and golden brown.

Source: Adapted from The Food Network via Macaroni and Cheesecake and Made by Melissa

 

Other shower highlights:

 

 

Stephanie and the beautiful flower girls – Genevieve and Elyse.

 

 

 

Congrats to the bride and groom!