A Preschooler's Birthday Party..Amplified

“Exactly what would you like to do for your fifth birthday?” I asked my nearly 5-year-old daughter.  Of course she replied that she wanted to have a princess party.  I explained that she could have a small family party, and then we could go somewhere fun and take a friend, like to the aquarium or to a museum.  Her look of boredom ruled that out.  “Well we could also do a small party and you could pick out a big present.  You know, if you have a big party, they cost a lot of money and you won’t get a lot of gifts too.”  “I want a party!” She told me, nearly exasperated.  “A big one!”

Okay!  I’ve created myself in my daughter for sure.  What is more fun that lots of attention and bling—all focused on you?!  I mean…who cares about a present really…when you can socialize with a group of friends!  So, here we go again, for the fifth year in a row.  We’ve spent too much money, a lot of time and effort, all for this hour and a half party that is going to exhaust us nearly into another vacation.

Just the invites are daunting enough.  Let’s face it friends, everybody hates attending birthday  parties…well, everyone other than the kids.  We are all so busy anyway, so the minute we get that little white envelope, we are already cringing.  Another few hours out of our weekend…no matter how much we love the child it’s for.  Once we get there, we always have fun—it’s just finding the time in our already packed schedules.  So, in turn, getting anyone to actually come to your kiddo’s party is always a stressful event itself.  You invite a million kids hoping that at least a portion of them come.  Sometimes things get crazy, and everyone RSVPS…and you wonder how you will cage the zoo.

Then buying all the groceries, planning the treats, festivities, the snacks…cleaning your house.  Counting and packing the treat bags.  What do you give in the treat bags anyway?  Remembering candy for the Pinata.   Why do we do all the craziness?

Because we have to.  Because our kids love it, and the smile on their faces are worth every penny and moment.  They bring us enough joy to last a lifetime…we can handle planning a party once a year.  If I have to hover over a cake using patience I don’t have to frost a three tier princess masterpiece (or mess rather)- so be it.  The bottle of wine that ensues after the party is over will be well deserved! 

(PS...Grandma ended up mastering the cake.  Thank you Grandma!!!)

Holiday Recipe Spectacular - Appetizer - Thai Chicken Wonton Cups

If you are looking to impress your guests and satiate taste buds - this is ALWAYS a hit!  It looks so delicate and everyone thinks you put hours into it.  But it’s really a breeze; the hardest part is not ripping the wonton wrappers when placing them in the mini tin.  Original Recipe

Thai Chicken Wonton Cups

28-30 square wonton wrappers

2 tablespoons oil, divided

1/2 cup chopped cashews

1/2 cup pineapple chunks in juice (cut in quarters), or pineapple tidbits (reserve 2 tablespoons juice)

10 oz (1/2 package) ground chicken or turkey

2 teaspoons Fish Sauce (I hardly ever use this)

2 teaspoons Red Curry Paste

1/2 cup minced onion

1/3 cup minced red peppers

1/3 cup minced green peppers

2 tablespoons ketchup

1 tablespoon lime juice

Hot mango chutney

Optional: chopped cilantro (cilantro should always be required, in my opinion)

Directions

For Cups:

Preheat oven to 375°F. 

Lay wonton wrappers inside mini muffin tins. With slightly dampened fingers gently press wontons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break. 

Bake 6-8 minutes or until lightly browned. 

Remove wonton cups from tins and cool on wire racks. If not using immediately store cooled cups in air tight containers. Cups will keep crispy for 1 week. 

 For Filling:

Heat 1 tablespoon of the oil in a large non-stick skillet, over a high heat. Pat pineapple dry with paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible. 

Add remaining oil to skillet. Add ground meat, Fish Sauce and Curry Paste. Stir fry 2-3 minutes, breaking into small pieces. Cook until paste is dissolved and fragrant. 

Add onions, peppers, ketchup and reserved pineapple juice. Stir fry until meat is cooked through and sauce is thickened. 

Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors. Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.  Have hot mango chutney on the side for guests to spoon on top of their wontons.