Come Party With Me: Boy's Birthday — Menu

Ingredients

3 stalks celery, 1 coarsely chopped and 2 thinly sliced
1 medium sweet yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs fresh thyme
1 1/2 teaspoons salt, plus more for seasoning
2 (12 ounces total) boneless, skinless chicken breasts
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground pepper
1/2 cup slivered almonds, toasted
1 cup (from one 11-ounce can) canned mandarin orange segments
8 (6 or 8 inch) pita breads
8 lettuce leaves

Directions

1. Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with two forks. Discard contents of pan.
2. Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper.
3. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
4. Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.

Makes 8; Serves 4 to 6.

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Ingredients

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Pasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

1. Make vinaigrette: in a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped.
2. With the machine running, drizzle in the olive oil until the dressing is smooth.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
4. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Serves 4-6.

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Ingredients

1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 can (12 ounces) honey roasted peanuts

Directions

In a large bowl, combine all of the ingredients. Store in an airtight container.

Makes about 8-10 cups.

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Ingredients

1 6-ounce package dried apples
1-1/4 cups water
1/4 cup sugar

Directions

1. Turn on oven to 300 degree F.
2. In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat.
3. Cover and simmer about 15 minutes or until fruit is very tender. Drain off any liquid.
4. Blend in a food processor. Line a 15 x 10 x 1-inch baking pan with foil. Spray with nonstick coating.
5. Spread fruit in thin, even layer over foil and bake for 35 minutes.
6. Without opening the door, turn off oven and let dry overnight.
7. Lift foil and fruit leather off pan. Remove leather from foil; roll it up and wrap in waxed paper.
8. The fruit leather will keep in refrigerator up to 3 months or in the freezer up to 6 months.

Makes 1 large 15x10 inch fruit roll up.

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