Curry Chicken Salad

This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.

SERVES 4

INGREDIENTS

2 1/2 c cooked chicken, lightly shredded or cubed

2 stalks celery, diced or cut into 1/4 in. thick slices

1/2 c red grapes, halved

1/4 c sweet onion, diced

1/4 c sunflower seeds

1 T curry powder

1 t cayenne

1/3 c mayonaise

2/3 c plain Greek yogurt

salt and pepper to taste

1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please. 

2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week. 

Creamy Artichoke and Mushroom Crostinis

These tasty crostinis were too good to eat in the traditional size that comes from a sliced baguette. We ate them on big slices of sourdough and it was great.

If you have any of the artichoke cream cheese mixture leftover, it would be great mixed into your scrambled eggs in the morning.

Creamy Artichoke and Mushroom Crostinis

INGREDIENTS
Baby portabella mushrooms, sliced
butter
salt
Artichoke Cream Cheese
French baguette, sliced

Preheat oven to 450 degrees. Spread a thick layer of Artichoke Cream Cheese on baguette slices and place slices on baking sheet. Bake for 3-5 minutes or until toasted and Artichoke Cream Cheese looks melted. Meanwhile, sauté mushrooms in butter for about 6 minutes and salt to taste. Top the toasted crostinis with the mushrooms and serve immediately.

Artichoke Cream Cheese

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 brick cream cheese, softened
8 pieces of marinated artichoke heart, including leaves, diced
1 t thyme
1 t tarragon
1 t garlic powder
chives to taste

Mix all ingredients together. Store in an airtight container for up to one week.