Need a new breakfast sandwich? If so, consider a hand pie, which can be customized with fruit and different kinds of sausages. And the combination of curry and grapes could be a welcome addition to a fresh salad bar. How many ways can you adapt these recipes?
Apple and Breakfast Sausage Hand Pies
INGREDIENTS (4 servings)
- 2 T. butter
- 2 T. olive oil
- 1 Granny Smith apple, peeled and diced
- ½ yellow onion, diced
- ½ t. herb blend
- 1 T. salt
- 1 T. pepper
- dash red pepper flakes
- pie crust (enough for a 2-crust pie) rolled and cut into 8 rounds, 4 inches each
- 4 (5-7 oz.) cooked chicken sausage patties
- ½ c. Gruyère or sharp cheddar cheese
- 1 egg
- 1 t. water
INSTRUCTIONS
Heat butter and olive oil in medium skillet over medium-high heat. Add apple, onion, herbs, salt, pepper and red pepper flakes. Sauté until onion is translucent and apple has softened. Remove from heat.
Space four 4-inch pie crust rounds on baking sheet lined with parchment paper 2 inches apart. Place one patty on each round, top with 1 T. apple-onion mixture. Sprinkle cheese on top.
In small bowl, whisk together egg and water. Brush egg wash around outer rim of each pie crust bottom. Cut slits in middle of last four crusts and drape over top of prepared hand pies. Gently pull bottom crust edge of each pie up and over top crust, creating a sealed edge. (Tuck top crust into bottom crust.) Brush entire pie with egg wash and slightly crimp edges with fork. Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.
Source: Jones Dairy Farm
Thai Curry Chicken and Grape Salad
INGREDIENTS (12 servings)
Chicken
- 3 lb. skinless, boneless chicken breasts
Dressing
- 2 T. peanut oil
- 3 Thai red chilies, stemmed, sliced in half
- 2 T. red curry paste
- 1 T. garlic, minced
- 1 c. green bell pepper, diced 1/4-inch
- 2 t. fish sauce
- ½ c. Thai basil, stemmed, torn
- ½ c. coconut milk
Cold Base
- 1 T. soy sauce
- ½ t. ground black pepper
- 1 c. mayonnaise
- ¼ c. cilantro, chopped
- 4 each green onions, white and green parts, thinly sliced
- ½ c. mint, torn
- 1 T. lime juice
- 2 T. Thai chili sauce
- 2 c. red grapes, cut in half
INSTRUCTIONS
Chicken: Rub chicken with red curry paste and let marinate for one hour. Roast at 375 degrees Fahrenheit for 15 to 20 minutes, then rest for 30 minutes. Cool and dice.
Dressing: In a medium sauté pan, add the peanut oil, chilies and red curry paste. Cook over low heat until aromatic. Add garlic, bell pepper, fish sauce and Thai basil, and cook for 2 minutes until fragrant. Add coconut milk and bring to a simmer; reduce by half, or until it’s thick enough to coat a spoon. Set aside and cool completely.
Cold Base: In a large bowl, whisk together soy sauce, mayonnaise and cooled dressing base from above. Add cilantro, green onions and mint, and toss to coat. Add lime juice, Thai chili sauce and red grapes and toss again. Add the cooked and diced chicken and mix until combined. Chill.
Source: California Table Grape Commission
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