Table for One: A Housewives Episode

The theme "The Real Housewives of Saskatoon" was used for a splurge evening this weekend. It was a bevy of buxom well-heeled big hair babes who spend most of their time shopping, scrapping, going to the spa and emasculating their husbands (this is the show of course!). Everyone had great costumes!
I wanted to incorporate a few new appetizers that are easy to make but look "upper class". Hope you enjoy!

*in true housewife fashion, characters from Housewives of New York City*

alex's butt out of my $*@% buffalo chicken cups

luann's stuck up as a stick skewers

coo coo kelly's curried shrimp dip

ramona wreaks havoc stuffed endives

zesty zarin's chicken parm bites

bethenny's skinnygirl margaritasTM

Buffalo Chicken Wonton Cups

*the cups can be made the day ahead-keep in airtight container at room temperature*

THESE ARE HOT, LIKE CHICKEN WINGS but with 2/3 less fat.

Wontons

20 wonton wrappers, thawed if frozen

2 Tbsp hot sauce, such as Frank's

2 tsp oil

Filling

2 cups of boneless, skinless chicken breast, diced

2 tsp oil

1/4 tsp celery seeds

1/8 cajun seasoning

pinch of salt and pepper

1/4 cup hot sauce

1/4 cup honey

1/4 cup fresh lime juice

1 cup diced celery

1/4 cup crumbled blue cheese

Heat oven to 375.

Brush both sides of wonton wrappers with the combined oil and hot sauce. Mold each wrapper into the cup of a muffin tin. Bake until lightly browned. Approx 8-10 minutes. Let cool, then remove from tins.

Saute chicken in oil over medium-high heat until cooked (4-6 minutes). Sprinkle with celery seeds, cajun seasoning, salt and pepper. Combine hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes.

Off heat, combine chicken filling and celery. Spoon filling into cups and garnish with blue cheese.

recipe from cuisine lite magazine

Fancy Skewers

wooden sticks

mozzarella cheese, cut in cubes

cherry tomatoes

fresh basil leaves

Very simple and a great snack. On the skewer place a tomato, followed by basil leaf and a cube of cheese. You can drizzle a bit of balsamic vinegar on the plate.

Curried Shrimp Chutney Dip

*literally takes 5 minutes, can use crab instead of shrimp or a bit of both*

1/2 of a 250g light cream cheese block

1/2 cup light sour cream

2 green onions, finely chopped

1/4 cup finely chopped red pepper

1/3 cup mango or peach chutney (found in asian aisle of grocery store)

1 clove of garlic, crushed

1 tsp curry powder or paste, or more to taste

salt and pepper, dash of each

1 lb COOKED shrimp, chopped or cocktail size shrimp

Combine the cream cheese and sour cream in a medium sized bowl and beat until smooth. Stir in onion, red pepper, chutney, garlic, curry, s and p, and shrimp. Chill.

Serve with fresh torn naan or veggies, pita or bagel chips.

serves 6. I always double the recipe to make enough for a party......also because its sooo good.

recipe from grazing by Julie Can Rosendaal

Endive Spoons with Chicken Pate

This recipe sounds weird...and trust me, as I was making it I was very hesitant that it would be yummy. It was a success!

1-1 1/2 cups of COOKED chicken breast, shredded

3 Tbsp mayo

2 Tbsp dijon mustard

1 Tbsp minced lemon zest

2 Tbsp fresh lemon juice

1-2 Tbsp minced fresh tarragon (i could find this when i made it)

1/8 tsp salt and pepper

1/2 cup quartered seedless red grapes

1/4 toasted slivered almonds

2 heads Belgian endive (only grocery store i could find it was 8th street sobeys, by cumberland)

honey for drizzling

cracked black pepper

Pulse chicken, mayo, mustard, zest and juice, tarragon, salt and pepper in food processor until blended.

Transfer mixture to bowl and gently fold in grapes and almonds.

Slice root end off endive, then separate leaves to make about 16 individual "spoons"

Spoon 2 Tbsp chicken mixture onto the white end of each endive leaf. Drizzle honey over chicken mixture and sprinkle with black pepper.

**very healthy snack with yummy lean protein**

recipe from cuisine lite magazine

Chicken Parm Bites

1 cup all-purpose flour

2 eggs, lightly beaten

3/4 cup bread brumbs, or panko (makes it extra crispy)

3/4 cup grated parmigiano- reggiano

1 tsp garlic or garlic powder

2 tsp grated lemon zest

1/4 cup fresh flat leaf parsley

2 pounds chicken tenders, each cut in thirds

salt and pepper

3 Tbsp olive oil

1 can crushed tomatoes

1/3 sup basil pesto

In 3 shallow bowls, fill one with flour, one with the eggs, and one with the mixture of bread crumbs, cheese, garlic, lemon zest, and parsley.

Season chicken with salt and pepper, and coat each first with flour, then in the eggs, and finally in bread crumb mixture. Place in large pan over med-high heat with olive oil. Cook in 2 batches, turning once, until golden brown and cooked thru, 5-6 minutes.

While the chicken bites and cookin, in a small pot put tomatoes and pesto together and bring to a bubble.

Serve the bites with the sauce alongside.