Tuesday, April 27, 2010

Tasty Tuesday…

Over the weekend, we had an intimate dinner party. By intimate, I mean my table is small and only seats eight. So if you’re ever invited to one of my dinner parties, consider it intimate.(and yes, Scottish Woman, the next one is for you, I promise!) I love having dinner parties mostly because I love cooking, entertaining and wine. What dinner party doesn’t have wine? Anyway, our little soiree was quite fun.

For me, dinner parties are such a grown-up affair. I remember my parents hosting dinner parties. I couldn’t wait until I was grown up enough to be able to host my own. Our guests this time included a new boyfriend (do adults say that? I haven’t had a boyfriend in so long, I’m not sure) and some out of town guests visiting our friends. I decided to use place cards to strategically place the new people next to me. Well, mostly the boyfriend, because I am nothing if not totally interested in lives of everyone else. In other words, I’m nosy. Yes, I’m Gladys Kravitz.

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Obviously, the grown up part is optional at my dinner parties.

Of all the prep I do, I think making appetizers are my favorite. They’re always fun. There is one, in particular, that I wanted to share with you. It’s called Curried Chicken Salad. You’ll love it and it’s so easy to make. We like easy, right?

Let’s get our ingredients:


That’s right, just five ingredients. Mayonnaise, cashews, mild curry paste, chicken and celery.



Start by chopping enough celery for 1/3 of a cup. If you are BD and have a swanky new knife that your husband gave you for Christmas, you’ll be able to accomplish this in no time. I do not have a swanky, sharp knife, so I just use my handy-dandy chopper. Chopped celery, toot sweet.




While you have your handy-dandy chopper out (if you didn’t chop off a finger or toe with the swanky knife, use that) chop 1/4 cup of cashews.

  Into a mixing bowl, add the chopped celery, chicken, chopped cashews, 1/3 cup of mayonnaise and 2 tablespoons of mild curry paste.

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(Pampered Chef, anyone?)

The rest of the jar of curry paste will keep in the fridge for a long time. Not to worry, you’ll be making this one again.

Mix well. Just before serving, take the fillo shells out of the freezer. I know, I forgot to put it in with the picture of ingredients. That’s why you’re supposed read the whole post first and then come back and make it. Here:

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Place a spoonful in each cup (about 30 cups, 2 boxes of shells) with a little sprig of parsley for color. Ta-da! All done. Wasn’t that easy?

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This chicken salad is also good on sliced cucumber or even on a bed of lettuce for lunch.

Curried Chicken Salad

1 can chopped chicken breast (drained)
1/3 cup diced celery
1/3 cup mayonnaise
1/4 cup chopped cashews
1 tablespoon mild curry paste

Mix all together. Spoon into fillo cups, crackers or bed of lettuce.

(For those of you who noticed that I put two tablespoons curry paste and the recipe calls for one, that was my bad. I usually double this recipe, so I’m used to putting in two tablespoons. I did this time, even though I didn’t double it and it was still so good!)

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