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Menu: The baby shower

Appetizers
Egg Salad with Smoked Salmon and Dill
Grilled Salmon Sandwiches
Real Scottish Shortbread
Sides
Grilled Chicken Skewers
Grilled Mandarin Curry Chicken Wraps

Egg Salad with Smoked Salmon and Dill Recipe

Submitted by RecipeTips.com
This is a great recipe that can be served as a sandwich or on baguettes as an appetizer.
Egg Salad with Smoked Salmon and Dill Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: medium mixing bowl
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 6 eggs
  • 2 ounces smoked salmon - finely chopped
  • 1 teaspoon dried dill
  • 1 teaspoon capers
  • 1/4 cup mayonnaise - or more to taste
  • 1 teaspoon salt and pepper
  • 1 stalk celery - finely chopped
  • 1 green onion - chopped
  • 14 slices sturdy white sandwich bread or 1 baguette, sliced into 1/2 inch slices and slightly toasted
  • chives or green onion for garnish - optional
Directions
  • In a medium pot filled with salted water, add eggs and bring to a boil.
  • Boil for 10 minutes, then run under cool water. Allow to sit for approximately 10 minutes.
  • Peel eggs and place into a mixing bowl.
  • Chop up the eggs with a knife and fork, add salmon, dried dill, capers, celery, green onion, mayo, salt and pepper - stir until combined and smooth.
  • Lay out 7 slices of bread or 10 baguettes that have been browned.
  • Spread approximately 1/4 cup of the egg salad on the bread slice or baguettes.
  • May trim crusts off of sandwiches if desired.
  • Arrange on platter and serve.

Grilled Salmon Sandwiches Recipe

Submitted by RecipeTips.com
Easy and delicious way to serve salmon with a hint of heat.
Grilled Salmon Sandwiches Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: medium bowl, medium skillet
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon cider vinegar
  • 3 tablespoons mayo
  • 1 1/2 cups coleslaw mix
  • 1 1/2 tablespoons cilantro, finely chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/2 lemon, juiced
  • 4 slices lemon
  • 1 can chipotle in adobe sauce
  • 1 green onion
  • 4 skin on salmon fillets
  • 4 large round
  • 2 teaspoons fresh thyme, chopped
  • 4 large, round buns
  • salt and pepper
Directions
  • Start grill to medium heat.
  • In skillet, heat oil, add onion and garlic; cook over medium heat until tender (about 5 minutes). Reduce heat to low, stir in ketchup, chipotle, Worcestershire sauce, mustard and balsamic vinegar; cook for one minute, stirring to blend. Set aside in a small bowl. *You can serve like this, warmed, or put into a blender and purée until smooth.
  • In medium bowl whisk mayo with cider vinegar, thyme and season with salt and pepper. Pour over coleslaw, mix with cilantro and scallions; toss well.
  • Place 4 fillets on plate, skin side down. Drizzle olive oil over all. Sprinkle with rosemary and saeson with salt and pepper. Squeeze 1/2 fresh lemon juice over the fillets, cut 4 thin slices and place on top.
  • Place fillets, skin side down, directy on the grill for approximately 10 minutes (until no longer pink in center, flakes easily). Brush with BBQ sauce; do not flip. Remove from grill.
  • Lightly toast buns on grill.
  • Place 1 fillet on each bun; top with coleslaw mixture. Serve with extra BBQ sauce on the side.

Real Scottish Shortbread Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 pound butter
  • 4 cups flour
  • 1 cup powdered sugar
  • 1 pinch baking soda
Directions
all ingredients into large deep bowl. Knead together with hands until dough loses its stickiness, then keep kneading just until dough starts to become sticky again (about 10 to 15 minutes all together). Chill dough in fridge for 2 hours. Roll dough into balls (about the size of a walnut). Place cookies on ungreased cookie sheet. Press tops with a floured fork. Bake at 325° for about 8 to 10 minutes (set but not brown on top). Let cool. Store sealed in fridge to maintain freshness.

Grilled Chicken Skewers Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1/3 cup hot water
  • 1/4 cup favorite BBQ Sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons mustard
  • 1 pound boneless skinless chicken tenderloin strips
Directions
Mix water, BBQ Sauce, peanut butter, soy sauce, and mustard in medium bowl. Refrigerate half of the sauce to use for dipping. Use remaining half to marinate chicken. Marinate for 1-2 hours.

Thread chicken onto 12 skewers and grill 5-7 minutes or until chicken is cooked through.

Serve with dipping sauce.

Grilled Mandarin Curry Chicken Wraps Recipe

Submitted by RecipeTips.com
Talk about flavorful! This terrific curried chicken filling, wrapped in a tortilla, is loaded with tasty ingredients and pleasing textures that make an outstanding non-traditional sandwich.
Grilled Mandarin Curry Chicken Wraps Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: grill, medium mixing bowl
Serving Size: 1
Servings:
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Ingredients
  • 3 boneless, skinless, chicken breasts
  • salt and pepper
  • 1 cup mayonnaise - non-fat
  • 1/2 cup mayonnaise
  • 1/3 cup chicken stock - or vegetable stock
  • 1/4 cup sweet mango chutney or Major Grey's Chutney
  • 3 tablespoons curry powder
  • 3 stalks celery - chopped
  • 4 scallions - green onions, green and white parts, chopped
  • 1/3 cup craisins
  • can mandarin oranges - drained and chopped
  • 1 cup pine nuts or pumpkin seeds, toasted
  • 1/2 lemon - juiced, zested
  • 1 teaspoon sugar
  • 6 tortillas - any variety
Directions
  • Season chicken breasts with salt and pepper.
  • Place on grill rack over medium heat. Cook until no longer pink in center, about 7 minutes each side, depending on thickness.
  • Remove from grill, cool, and then slice into thin bite size pieces.
  • Place in mixing bowl.
  • For dressing: combine the two types of mayonnaise, stock, mango chutney, curry powder, lemon juice and zest, and sugar. Mix thoroughly.
  • Pour about half of the dressing over chicken, mix to combine. You will not use all the dressing. Refrigerate remaining dressing and use on sandwiches and salads.
  • To chicken, add celery, green onions, craisins, and mandarin oranges. Mix all together.
  • Refrigerate for at least 2 hours for flavors to blend.
  • When ready to serve, add cashews.
  • Fill the center of tortillas with chicken mixture, about 3/4 cup, depending on size of tortillas.
  • Fold 1 side, then ends, then other side of tortilla.

Grocery List

Ingredient Recipe
6 eggs Egg Salad with Smoked Salmon and Dill
2 ounces smoked salmon - finely chopped Egg Salad with Smoked Salmon and Dill
1 teaspoon dried dill Egg Salad with Smoked Salmon and Dill
1 teaspoon capers Egg Salad with Smoked Salmon and Dill
1/4 cup mayonnaise - or more to taste Egg Salad with Smoked Salmon and Dill
1 teaspoon salt and pepper Egg Salad with Smoked Salmon and Dill
1 stalk celery - finely chopped Egg Salad with Smoked Salmon and Dill
1 green onion - chopped Egg Salad with Smoked Salmon and Dill
14 slices sturdy white sandwich bread or 1 baguette, sliced into 1/2 inch slices and slightly toasted Egg Salad with Smoked Salmon and Dill
1 tablespoon olive oil Grilled Salmon Sandwiches
1/4 cup chopped onion Grilled Salmon Sandwiches
1 clove garlic, minced Grilled Salmon Sandwiches
1/2 cup ketchup Grilled Salmon Sandwiches
1 teaspoon Worcestershire sauce Grilled Salmon Sandwiches
1/2 teaspoon dry mustard Grilled Salmon Sandwiches
1 tablespoon balsamic vinegar Grilled Salmon Sandwiches
1 tablespoon cider vinegar Grilled Salmon Sandwiches
3 tablespoons mayo Grilled Salmon Sandwiches
1 1/2 cups coleslaw mix Grilled Salmon Sandwiches
1 1/2 tablespoons cilantro, finely chopped Grilled Salmon Sandwiches
1 1/2 teaspoons fresh rosemary, chopped Grilled Salmon Sandwiches
1/2 lemon, juiced Grilled Salmon Sandwiches
4 slices lemon Grilled Salmon Sandwiches
1 can chipotle in adobe sauce Grilled Salmon Sandwiches
1 green onion Grilled Salmon Sandwiches
4 skin on salmon fillets Grilled Salmon Sandwiches
4 large round Grilled Salmon Sandwiches
2 teaspoons fresh thyme, chopped Grilled Salmon Sandwiches
4 large, round buns Grilled Salmon Sandwiches
1 pound butter Real Scottish Shortbread
4 cups flour Real Scottish Shortbread
1 cup powdered sugar Real Scottish Shortbread
1 pinch baking soda Real Scottish Shortbread
1/3 cup hot water Grilled Chicken Skewers
1/4 cup favorite BBQ Sauce Grilled Chicken Skewers
1/4 cup creamy peanut butter Grilled Chicken Skewers
1/4 cup soy sauce Grilled Chicken Skewers
2 tablespoons mustard Grilled Chicken Skewers
1 pound boneless skinless chicken tenderloin strips Grilled Chicken Skewers
3 boneless, skinless, chicken breasts Grilled Mandarin Curry Chicken Wraps
salt and pepper Grilled Mandarin Curry Chicken Wraps
1 cup mayonnaise - non-fat Grilled Mandarin Curry Chicken Wraps
1/2 cup mayonnaise Grilled Mandarin Curry Chicken Wraps
1/3 cup chicken stock - or vegetable stock Grilled Mandarin Curry Chicken Wraps
1/4 cup sweet mango chutney or Major Grey's Chutney Grilled Mandarin Curry Chicken Wraps
3 tablespoons curry powder Grilled Mandarin Curry Chicken Wraps
3 stalks celery - chopped Grilled Mandarin Curry Chicken Wraps
4 scallions - green onions, green and white parts, chopped Grilled Mandarin Curry Chicken Wraps
1/3 cup craisins Grilled Mandarin Curry Chicken Wraps
can mandarin oranges - drained and chopped Grilled Mandarin Curry Chicken Wraps
1 cup pine nuts or pumpkin seeds, toasted Grilled Mandarin Curry Chicken Wraps
1/2 lemon - juiced, zested Grilled Mandarin Curry Chicken Wraps
1 teaspoon sugar Grilled Mandarin Curry Chicken Wraps
6 tortillas - any variety Grilled Mandarin Curry Chicken Wraps
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