Curried Chicken Salad

I had forgotten how much I love curry seasoning until recently. Now that I've remembered, I've been using it in a lot of things. Recently, Adam and I went on a "Walking Food Tour" of Knoxville and LOVED it - such a fun, unique thing to do, and it introduced us to a lot of local restaurants that create incredible dishes using local ingredients and local talent. We got to sample dishes from each place and discovered some great new eateries we vowed to revisit soon. It was a lot of fun, and during the tour, we encountered a place that served curried chicken salad, and I decided that I needed to learn to make that on my own - it is fabulous! This is simple, especially if you have shredded chicken on hand, and it would be great in a lot of different lunch mediums - lettuce cups, pitas, wheat bread, or even an english muffin. Yummy! (Adjust all amounts to taste!)

2 Tbsp. mayonnaise
1 Tbsp. curry powder
1 c. shredded, cooked chicken
1/2 c. chopped celery
1/4 c. chopped cashews
1/4 c. raisins
1/4 c. chopped scallions
Salt and pepper, to taste

In a medium mixing bowl, mix together mayonnaise and curry powder. Add remaining ingredients. Serve on sandwiches or lettuce wraps.

Italian Subs

Sooo yummy.  Sinfully delicious and insanely easy.  Just pick up a few deli meats (it's way cheaper than getting 4 packages of presliced meats, since you only need 1/4 lb. of each) and a loaf of french bread, and you're pretty much on your way.  LOVE this recipe!  (We skipped the onions, but feel free to stick 'em in if you like.  Also, we added WAY more vinegar than oil.  Yum!) 


1/2 large onion, thinly sliced

12-inch loaf soft Italian bread

5 Tbsp. red wine vinegar

5 Tbsp. extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 lb. deli-sliced provolone cheese

1/4 lb. deli-sliced Genoa salami

1/4 lb. deli-sliced boiled ham

1/4 lb. deli-sliced mortadella

1/4 lb. deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 c. pickled banana peppers (optional)

3 plum tomatoes, thinly sliced

1-1/2 tsp. dried oregano

Soak the onion slices in a large bowl of cold water, 15 minutes.  Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside.  Mix together olive oil, vinegar, and oregano; sprinkle half over the bottom of the bread.  Season with salt and pepper.  Layer cheese and meat on bread.  Drain onion and pat dry.  Top the meat with the onion, lettuce, banana peppers, and tomatoes. Season generously with salt and pepper.  Drizzle the cut side of the bread top with the remaining oil-vinegar mixture, then place on top of the sandwich.  Cut into 4 pieces.