June 2016


Kattys chicken curry salad

Nothing like a cool sandwich on a hot day. It’s a tasty way to use up leftover roasted chicken to boot! I make chicken curry salad¬†all the time and thought you might enjoy it, too. Well, except for my friend Pamela, who hates raisins. ūüôā

trust issues
Not a raisin fan? You could use a similar amount of seedless grapes, quartered. No more trust issues. And we all live happily ever after.

KATTY’S CURRY CHICKEN SALAD

¬Ĺ pound roasted chicken (leftover, cold) cut in small pieces
half a red bell pepper, diced
1/3 cup pecans, finely chopped
1/3 cup golden raisins, soaked in hot water to plump them (or sub seedless grapes, quartered, if you prefer), then strained

Dressing
¬ľ cup mayonnaise
1 tablespoon rice vinegar
¬ĺ teaspoon sugar
¬ĺ teaspoon sesame oil
¬ĺ teaspoon hot curry powder (or whatever curry powder you have is fine, too)

In a medium bowl or pitcher, whisk together dressing ingredients till smooth. Add chicken, pepper, pecans and raisins and stir to blend thoroughly. Enjoy as a sandwich or on top of your favorite greens for a salad.

 

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Kattys Kitchen biscuits n gravy

I grew up in an S.O.S. family. Yup, that’s $#*+ on a shingle. Uncle Al was a Marine, and if Sunday breakfast wasn’t pancakes or waffles, S.O.S just might be on the menu. I’m guessing it¬†was nostalgic for him.

I always did enjoy creamed chipped beef on toast. Then, as I got older, I discovered biscuits and gravy–a serious level up on both components. First, tender, homemade buttermilk biscuits. Right there, the fight¬†is already won. But topped with a rich, spicy sausage gravy? It’s a TKO with the proud winner, B&G!

BISCUITS ‘N SAUSAGE GRAVY

Kattys Kitchen biskies

First, here’s a handy link to my favorite biscuits.

Now, let’s work on the gravy.

1 pound breakfast sausage (I like Jimmy Dean Bold)
sprinkle of cayenne pepper
about a teaspoon, minced fresh rosemary
1/4 cup flour
3 cups milk

In a large skillet over medium to medium-high heat, add sausage. Break into small pieces as it cooks. When sausage is cooked halfway or so, add minced rosemary and sprinkle of cayenne.

Once sausage is just about finished cooking, sprinkle 1/4 cup of flour over pan; stir to coat evenly. This is a good time to bring the temp closer¬†to medium so nothing burns. You’ll want to get the flour cooked about¬†a minute or so before you add the milk. Then stir and stir till it thickens.

For the full experience, I add a layer of cheesy eggs. To serve, slice biscuits in half. Top with cheesy eggs (cooked low and slow with cheddar in my kitchen), then generously ladle gravy over the top. Pass black pepper at the table if you like.

Last night when I made¬†this for dinner, my mom said, “If this was on the menu, they’d be lined up out the door.” Her comment puzzled me. “Who is they?” I asked. “The people coming to the restaurant.” ūüôā Maybe someday. Till then, at least you can make your own.

Sloppy Joe

There’s nothing like a meal of old school nostalgia on a bun. Back in Macdonough School days, Sloppy Joe was always a favorite. Something in the air on a recent bike ride reminded me of that comforting dish. It got me thinking about our old friend,¬†Sloppy Joe, and how to¬†make¬†a homemade version.

I kicked it up a bit with Sriracha ketchup–one of my new favorite ingredients–and some chopped bell pepper because it tastes good. It’s a flavorful trip down Memory Lane. See if you think so, too.

SLOPPY JOE

1.25 pounds ground chuck
1 small sweet bell pepper, diced
half a large sweet onion, diced
3 stalks celery, diced
1 10.5 oz. can Campbell’s condensed French onion soup (strange, I know, but seems to be key to the familiar flavor we all remember)
heaping 1/4 cup Sriracha ketchup
1/4 cup water
1 tablespoon tomato paste
2 teaspoons whole grain mustard
2 teaspoons Worcestershire sauce

To a large sauté pan over medium heat, add chuck, along with bell pepper, onion and celery. Break up meat as you go, cooking till meat is browned and vegetables are tender.

Remove fat, then add remaining ingredients: soup, ketchup, water, tomato paste, mustard and Worcestershire. Reduce heat to low and let simmer, uncovered, for about 15 minutes so flavors meld and sauce thickens a bit.

Serve on your favorite hard rolls. I find mine at Tri-Town Foods in Portland, Connecticut. They’re whole wheat. And these Sloppy Joes definitely ring my bike bell. May¬†they do the same for you. ūüôā