Wedding Doings...

The cute wedding couple

family pictures...

Uncle Chewy with Maddy, Paige and Dylan

Cute Cousins!  Hailey and Abbi

(Thanks Paige for posting these pictures on facebook!  I didn't have time to take any pictures)

SATURDAY NIGHT, Mer and Cody were married and I have to say, the wedding was a smashing success.  Everything was so beautiful.  The ceremony was sweet and short and the kids were so fun to watch.  While the bishop was proceeding with the ceremony, Hailey, Bronsen and Madison were circling around Cody and Meridith, clinging to Meridith's skirt, tugging on Cody's pant leg.  They were adorable.  

I think everyone knows by now that I like to cook, so I offered to do the dinner for the reception.  Well, Saturday morning I was seriously questioning the logic of my offer, and my sanity.  I have never done a wedding, nor prepared food for 150 before.  I think that it ended up being a good learning experience for me.  I think the food turned out really well and I have had requests to share the recipes.  Let's be clear, I definitely did not do this by myself, I had a load of fabulous people helping - including my mom, my cousin, Kenna, Boni, and the best friends a person could ask for, Jen and Krista.  

For the dinner I made some lemon chicken skewers, a panzanella salad, and fruit salad with a honey lime dressing.  Meridith also ordered red velvet cake from California Pizza Kitchen and when that ran out we served a delicious wedding cake that she ordered from Kneaders.  We also had a trio of beverages.  We had water with lemon and lime slices and mint, and Meridith had Raspberry Lemonade and Lime Pina Colada that she ordered from Kneaders as well.  Meridith also put together a cute candy buffet that the children and adults enjoyed as well.  We brought in a grill and Cody's friend, Cade, sacrificed his whole night grilling almost 300 skewers for me - bless his heart!  Of course I was running around all night and didn't think to take any pictures.  So without further ado, here are the recipes:

Chicken Piccata Brochettes

I got this recipe from one of my favorite cookbook authors, Marguerite Hendersen, in Small Plates.  I did make some changes for convenience, and I will note that.

4 boneless, skinless chicken breast halves

2 cloves garlic, minced

2 T. olive oil ( probably doubled the amount of oil)

Zest and juice of 1 lemon

1 tsp. kosher salt

1/2 tsp. ground black pepper

2 bay leaves

1/4 c. chopped fresh sage (for the reason that I was making such a large amount of marinade, I compromised and used dried herbs, but I have also used fresh in this recipe, I like using either. For the wedding I used 1 tsp. dried sage)

1/4 c. chopped fresh rosemary (I used 1 T. dried rosemary)

1 tsp. dried thyme

2 tsp. capers

Cut the chicken into 1 inch pieces.  Place in bowl along with garlic, oil, lemon zest and juice, salt and pepper, bay leaves, sage, rosemary, thyme and capers.  Toss; refrigerate for up to 6 hours.  Remove the bay leaves.  Soak wooden skewers in water for 10 minutes.  Thread 4 to 5 pieces of chicken on each skewer.  The recipe says: place on baking sheets and top with remaining marinade.  Bake at 400 degrees for 8 to 10 minutes.  I did this different.  I grilled them for 8 - 10 minutes.  In the past I have also broiled them, and I like that result as well.

Make 12 to 16 brochettes, I would plan on 2 - 3 per person.

Panzanella (Tuscan Bread Salad)

Here's another great recipe from Marguerite Henderson from Savor the Memories.  This is a beautiful salad that shows off our delicious summer tomatoes.

1 pound loaf hearty Italian bread

1/4 c. extra virgin olive oil

2 cloves garlic, minced

8 large ripe beefsteak tomatoes

1/4 c. sliced red onion

1 bunch (about 1 cup) fresh basil leaves, coarsely chopped

1/4 c. extra virgin olive oil

3 T. red wine vinegar

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 c. shaved romano pecorino cheese (for convenience sake, I used a pre-shredded parmesan cheese from Costco)

Cut bread into 1 inch cubes.  In bowl, toss bread with 1/4 c. olive oil and 2 cloves minced garlic.  Place on baking sheet and bake for 10 minutes in 350 degree oven.  Bread should be crisp and golden on the outside.

Cut tomatoes into 1 inch pieces, place in bowl with red onion, basil leaves, 1/4 c. olive oil, vinegar, salt and pepper.  Toss in toasted bread.  Allow to sit for 1/2 hour, tossing often.  Bread should be soft and saturated slightly with the oil and vinegar.  Taste for seasoning.  Serve with romano cheese on top.  (I mixed in the shredded parmesan).

Serves 8.

Fruit Salad with Honey Lime Dressing

I found this recipe on Epicurious.  I didn't use the fruit listed below, I basically made a fruit salad with watermelon, cantaloupe, pineapple, grapes, and blueberries, and used the dressing from the recipe.  I love the honey lime dressing!

1/2 c. plain yogurt

1/4 c. fresh lime juice

1/4 c. honey

1 tsp. grated lime peel

2 c. chopped cantaloupe

2 c. chopped honeydew 

2 c. red or green grapes

2 c. chopped pineapple

1 1/2 c. diced papaya

1 c. halved strawberries

Whisk first 4 ingredients in small bowl to blend; set dressing aside.  Combine remaining ingredients in large bowl.  Cover dressing and fruit separately and chill until ready to serve, up to 6 hours.  Mix dressing into fruit.  Let stand 15 minutes to blend flavors.