Podcast 56: Lighten Up Your Next Bridal or Baby Shower

by The Meal Makeover Moms on May 19th, 2009

emilymilesterry-with-the-momslights-185‘Tis the season for baby and bridal showers.  If you’re looking for clever party ideas or delicious and nutritious recipes, this is the show for you!  On this week’s Cooking with the Moms podcast, we’re joined by Emily Miles Terry, author of Postcards from the Bump: A Chick’s Guide to Getting to Know the Baby in Your Belly.  Emily shares two recipes: Little Monkey Muffins and Pasta Salad with Chicken, Tomatoes, and Corn, and she offers some really cool party themes for your next bridal or baby shower including “Once Upon a Time,” “Green/Eco-Friendly,” and “Showered with Advice.” Tune in to hear all about them.

monkey-muffins

Little Monkey Muffins
Makes 18 Muffins

  • 4 ripe bananas, mashed, plus another ripe banana, thinly sliced for garnish
  • 1 cup brown sugar, packed
  • 1 large egg
  • ½ cup canola oil
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup light sour cream
  • 1 tablespoon vanilla  extract
  • ½ cup chopped pecans

1. Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray.

2. In a large bowl, mash bananas with a fork; stir in brown sugar, egg, and oil. Using a hand-held mixer, beat on medium until smooth. With mixer on low, gradually mix in the flours, baking powder, baking soda, and salt until smooth. Mix in sour cream and vanilla extract.

3. Fill muffin tins about 3/4 full. Sprinkle each muffin with chopped pecans and top with a slice of banana. Bake 25 minutes until a toothpick inserted into the muffin comes out clean.

Pasta Salad

Pasta Salad with Chicken, Tomatoes, and Corn

  • 5 tablespoons olive oil, divided
  • 5 tablespoons red wine vinegar
  • ½ cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1 ½ cups fresh corn kernels (or frozen, thawed)
  • 1 ¼ pounds plum tomatoes, chopped
  • 2 chicken breasts, cooked and chopped
  • 8 ounces dried penne pasta, cooked
  • ½ cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper

1. Whisk four tablespoons of the oil with the vinegar and basil in a large bowl until well combined.

2. Heat the remaining oil in a large nonstick skillet over medium heat. Add the corn and garlic and sauté for three minutes. Add to the dressing in the bowl.

3. Add the tomatoes, pasta, chicken, and cheese to the bowl. Toss to combine.  Season with salt and pepper to taste.

Note:  You can use a pint of grape tomatoes cut in half, versus the plum tomatoes.

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Comment | Filed Under Dinner, Pasta, Podcast, Snacks 

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