Sauces

Curry Chicken Salad

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Curry Chicken Salad

The first time I had a curry chicken salad was at a Whole Foods in North Carolina.  It kind of blew my mind.  It was my first experience with anything “curry” and was a whole new flavor sensation to me.  I immediately wanted to recreate it and I have finally succeeded!

It’s an easy recipe and the amounts can be adjusted to however much chicken you have.  There are always leftovers when I roast a chicken and this is my go-to recipe to transform those leftovers into something tasty.

I’m going to provide rough estimates for the amounts I use for leftovers but definitely play around with this recipe to fit your tastes and for how much you want to make.

Andrea’s Curry Chicken Salad

  • 1 Large Chicken Breast, cooked and shredded
  • 3 Green Onions, chopped
  • 1 Green Pepper, sliced thin
  • 1/2C Raisins
  • 3/4C Mayo
  • 1TBSP Curry Powder (I like Simply Organic)

In large bowl combine all ingredients.  Make sure to mix well so the mayo and curry covers everything.  It can be served immediately but is best when left to sit for an hour or more.

Eat it on a sandwich, in a wrap, on top of a salad!  Or just out of the bowl, like I sometimes do. A little different than your standard chicken salad, curry brings some warmth while that little bit of raisin keeps things sweet.   It’s great for lunch during the week or for dinner on a hot summer day.  Heck, or even breakfast! No judging here.

Have fun, and remember, always play with your food!  Enjoy!

Sausage Gravy

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While I might not have grown up eating traditional biscuits, we did eat traditional sausage gravy. If you are serving up sausage gravy in country gravy, I will be the first one at the table.

In fact, you might have to stop me from eating it before it even hits the table! I love it!

Country gravy where I’m from, is a white gravy loaded down with ground black pepper.  It’s super easy to make and most times is paired with sausage or dried beef, and poured over biscuits or toast.

Using local ingredients takes this dish up to a whole other level. Once you start using local sausage, there’s no turning back.

Andrea’s Sausage Gravy

  • 1lb Ground Bulk Pork Breakfast Sausage (or meat of your choice)
  • 3TBSP (Heaping) of Unbleached All Purpose Flour (can also use white whole wheat flour)
  • 2C Unsweetened Coconut Milk
  • 1tsp Ground Sage
  • 1tsp Poultry Seasoning
  • Olive Oil for sauteeing (about 2 tsp)

In a sautee pan add olive oil and heat over medium heat.  Add in the sausage and cook until done.  If the pan seems to have a bunch of oil in it, remove the sausage and drain.  Leave some oil, add the sausage back in, add in the seasonings and stir.  Then add in the flour.  Combine and allow to cook for about 3-4 minutes, stirring occasionally.  If it seems dry, you’ll have to add in some more oil, just a touch!

Slowly add in the coconut milk and stir.  Bring to a simmer and allow to simmer for about 5 minutes.  It will start to thicken up on you.  Once it’s thickened and can coat a spoon, remove from heat and place in a bowl.  Serve and enjoy!

Perfect for Sunday morning breakfast!  Along with some biscuits and you’ll have a bunch of very happy folks at the table.

I used coconut milk because that’s what I have on hand.  If you have milk (everything will work except fat free or skim), feel free to use that! I recommend Snowville.

Do yourself a favor, if you’re going to eat sausage and make gravy, get the good stuff.  Here’s a list for Columbus Locals:

Blues Creek, North Market

Mosley’s Meat Market

Thurn’s

Those are just a few! Columbus is loaded with places to purchase local ohio meats.  I encourage you to start checking them out.

Not to mention all the farmer’s markets that have local meats as well.

Have fun guys, and remember, always play with your food!  Enjoy!