spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)

1. Preheat oven to 350
2. Mix cream cheese, sour cream, and mayonnaise until well combined.
3. Add Parmesan cheese, garlic, artichokes, and spinach.
4. Season to taste with salt and pepper (add red pepper flakes if desired)
5. Bake for 30 minutes or until bubbling.

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KY Derby | country ham balls

Kentucky has a great country ham scene, and why not highlight it with this delicious recipe?  Not only is it easy and delicious, the meatballs can be made ahead of time then baked when you need them!

 {country ham balls}

 {these are so delicious!  I have made them several times over the last 6 months, and they are always a favorite!}

country ham balls
adapted from Sterling Bits

makes 24-36 balls (depending on how you roll them)

2 pounds local country ham, diced into 1/4 inch pieces
2 pounds local pork sausage
1 1/2 cup bread crumbs
2 local eggs, beaten
2 cups brown sugar
1 1/2 tablespoon mustard
1 cup white wine vinegar

1. Mix country ham, sausage, bread crumbs, and eggs together until well combined.
2. Roll out meat mixture to golf-ball sized meat balls.  At this point, the meatballs can be cooked or frozen for future use.
3. When ready to bake, preheat oven to 350.
4. Meanwhile, combine brown sugar, mustard, and vinegar in a pot.  Boil until rolling and allow to boil for 2 minutes.
5. Place meatballs in a 9x13 casserole dish and pour hot sauce over meatballs.
6. Bake for 20 minutes, turning balls at least once, or until done.
7. Serve.

I hope that these and the other recipes that I shared this week will inspire your Derby party!

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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Brie en Croute

My family loves cheese.  My mom and I share a special fondness for brie, and when I introduced her to this Brie en Croute, that just made her life (not exaggerating).  Brie en Croute simply means that it is wrapped in a pastry dough, baked with a sweet or savory sauce, and then served with crackers.  We make this a few times a year because it is so indulgent, but completely worth the food coma afterwards!

 {Brie en Croute}

 {Getting the ingredients together}

 {Top the Brie with your favorite fruit jam--I used a Pineapple Habanero Jam my mom had from CostCo, but I've had t with strawberry, raspberry, and peach jams before!}

 {Wrapping the Brie in puff pastry and decorating it (not necessary, but pretty)}

 {Baked Brie}

 {Serve the warm brie with crackers}

Brie en Croute

Makes 8 servings

1 package puff pastry, thawed
1-13 oz wheel of Brie (60% cream)
1/2 cup fruit jam, jelly or preserves (strawberry and raspberry are traditional, but I've had it with several different fruit spreads and loved them all!)
1/2 cups nuts (optional and almonds are best)
Milk (optional but makes pastry shiny and caramelizes it)
Crackers

1.  Preheat oven to the temperature on the puff pastry box.
2.  Unwrap puff pastry and place one on a baking sheet.
3. Place Brie on the puff pastry and cut the puff pastry into a circle around the Brie leaving about 1 inch of dough all around (I used a pizza cutter).
4. Remove Brie and place the second sheet on the baking sheet.  Then place cut dough on top, and cut the dough into a circle. (You should have two circles in similar shape to wrap Brie)
5. Remove one dough and place Brie on top.
6. Add fruit spread and nuts.
7. Place second dough on top and pinch the two seams together.
8. If decorating, cut from the excess dough.  Using a brush, brush the top with milk and add decorations then coat with milk.  Or if not decorating, you can still coat with milk to get a shiny baked surface.
9. Bake for 35-45 minutes or until puff pastry is browned.
10. Serve with crackers.

This is perfect for parties because you can prep this ahead of time and then pop it in the oven as an appetizer or even dessert!

Do you have any deliciously indulgent recipes that you only make at certain times of the year?

The winner of the garlic press is Leah!  An email has been sent to the winner!  Congratulations and thanks for reading and supporting me!

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July 4th: Guacamole

What's a cook-out without some snacks?  This guacamole is healthy and so easy to make!  Plus, support your local farmers, like I did, and buy your tomatoes at the farmer's market!

 {Guacamole with crackers}

 {When buying avocados, make sure to give it a light squeeze; it should yield slightly.  If it's hard as a rock, then place in a paper bag for a few days to ripen}

 {Mixed guacamole can be served immediately or stored (see below)}

 {When covering guacamole, place plastic wrap right on top of the guacamole to prevent oxidation}

{Guacamole top view}

One year ago:  Old-Fashioned, Homemade Lemonade
Two years ago:   Lemonade Popsicle
 
Guacamole

Makes 8-1/2 cup servings

3 ripe avocados, peeled and de-seeded
2 fresh KY Proud large tomatoes, diced
1/2 red onion, finely diced (about 1/4 cup)
3 cloves garlic, minced
2 teaspoons lime juice
1/4 teaspoon ground cumin

1. Mix all ingredients together until well combined.
2. Season to taste with salt and pepper.
3. Serve immediately if you wish.  If not, store with plastic wrap on surface on guacamole to prevent oxidation (browning).

This is another recipe that can be made the night before, OR it will only take about 10 minutes to cut and mix together.  There is no way to prevent oxidation while it is being served so just keep giving it a stir every 15 minutes so it stays that nice, vibrant green!
 

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KY Bourbon Barrel Ale Beer Cheese

 Originally posted on HerKentucky!

A while ago, I shared our family's original beer cheese recipe with a German beer.  Having lived in Lexington, KY for several years, I had to use my favorite beer of all time and make our beer cheese.  The hubby prefers if with the KY Bourbon Barrel Ale compared to the German beer, and I have to admit, that it might be my favorite too!

 {KY Bourbon Barrel Ale Beer Cheese}

 {Gathering the beer and cheese}

 {I made a double batch which required 3 pounds of cheese!}

 {You want to release the carbon from the beer which happens in stages.  The picture on the left is when the beer first gets poured into a pan.  As you heat the beer up, it begins to foam which means it's releasing the carbon (right picture)}

 {It takes about 5 minutes for all the carbon to release, and you will think that the beer will overflow the pot (picture left).  Then you will begin to see beer again meaning that it's almost cheese time! (picture right)}

 {Add the cheeses in batches, making sure to whisk constantly so it doesn't burn!}

 {Add the spices and garlic}

 {Try not to eat it all at once}

 {Reward yourself with a ham and beer cheese sandwich!}

KY Bourbon Barrel Ale Beer Cheese

Makes 1.5 pounds (16 servings)

Prep time: 10 minutes
Cook time: 20 minutes


8 oz KY Bourbon Barrel Ale
8 oz cream cheese
16 oz extra sharp white cheddar
2 cloves garlic, minced
1/4 teaspoon Worcestershire
1/2 teaspoon mustard
pinch of cayenne
Salt and pepper

1. Heat beer in a saucepan to release the carbonation.  The beer will get very foamy as it does.  When you can see the beer again, the carbonation has been released, and then you can get to the adding cheese!
2. Add cheese and whisk until completely melted.  DO NOT WALK AWAY!
3. Remove the beer cheese from the heat, and add the remaining ingredients.
4. Season with salt and pepper.
5. Serve with pretzels, on sandwiches, with veggies, on burgers, by the spoonful directly into the mouth....  Use your imagination!!!

The Winchester Beer Cheese Festival is this weekend in Winchester, KY (which is why I've posted this!)!  Is anyone going?  I've heard there were around 12,000 people there last year!

Do you like/love/are-obsessed-with beer cheese?  My family--obsessed!

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BBQ Meatballs

I have a love/hate relationship with technology, and right now, I am in love.  I have figured out how to post from my phone so there shouldn't be any excuse for not posting!  YAY!!!

For my brother's wedding, I also made my favorite BBQ meatballs.  We had a potluck, and I am obsessed with these meatballs.  In fact, I believe of the 4 pounds that I made, I only had about 8 meatballs left!  All the wedding guests just demolished them!

 {BBQ Meatballs}

I also inadvertently knocked out a monthly food challenge hosted by Farmersgirl Kitchen!  Woot! 

{Save time and use pre-cooked, frozen meatballs}

{Done BBQ meatballs}

One year ago: Blackened Chicken

BBQ Meatballs

Serves 20

4 pound pre-cooked, frozen meatballs
4 cups BBQ sauce (I prefer Sweet Baby Ray's)

1. Crock-pot:  Place meatballs in crock-pot and pour sauce on top; stir with spoon until combined.  Cook on low for 6 hours or on high 4 hours.  Serve.
2. Oven:  Preheat oven to 400.  Grease baking sheets (it'll take at least two, twice).  Place meatballs and sauce in a bowl and stir to until combined.  Pour onto baking sheets and bake until hot, about 25 minutes.  Serve.

Do you have any go-to recipes for events?  I'd love to hear about them!

PS--Don't forget to sign up for my giveaway!

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Steak and Beer Cheese Nachos

A few weeks ago, my family went out to Saul Good's for dinner.  My brother was having a hard time choosing between a burger and nachos.  I made a deal that I would get the burger if he would get the nachos, and we could exchange half of our meal (my family does this all the time).  He got the nachos, and to say that he was like a mama bear with her bear cub was an understatement.  The nachos were out-of-this-world fantastic, and he barely shared.

 {Steak and Beer Cheese Nachos}

So what do I do?  I go home and replicate it for the hubby.  He loved it too!

 {Wear gloves when handling hot peppers!}

 {Searing the steak (it can be grilled or baked)}

 {Melting the Mexican cheese}

 {Gathering the remaining ingredients}

 {Because who doesn't love a side view of delicious nachos?}

One year ago:  Lemon Ginger Cookies

Steak and Beer Cheese Nachos
adapted from Saul Good's appetizer

Serves 2

Prep time: 10 minutes
Cook time: 10-20 minutes (depending on how you want your steak done)
Assembly time: 10 minutes

1 pound steak
7 oz blue corn tortilla chips
1 1/2 cup Beer Cheese, heated
1 jalapeno, sliced
1 cup shredded Mexican cheese
2 tablespoons fresh cilantro, finely diced

1. Preheat oven to 350.
2. Place tortilla chips on an oven-safe plate.
3. Sear or grill your steak until desired temperature (med, well, etc) is reached then cut steak into bite-sized pieces.
4. Sprinkle shredded cheese on chips followed by steak, beer cheese, and jalapeno.
5. Place in the oven for 10 minutes or until cheese is melted.
6. Sprinkle cilantro on top.
7. Serve.

I have a habit of recreating meals from restaurants, like these Lima Beans in Garlic Butter Sauce and Cajun Garlic Bread

Do you recreate meals from restaurants?

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Seasoned Oyster Crackers

This recipe has been in my family for YEARS!  We borrowed it from a family friend, and this stuff is addicting.  Seriously--you can't just eat a little bit.  These are a party favorite in my family or a "just because" especially since it's so cheap to make!

 {Seasoned Oyster Crackers}

 {Gathering ingredients}

 {Pour dressing over crackers}

 {Crackers will look oily when you first pour the dressing on, but after 24 hours, all you have left is the seasoning!}

One year ago:  Mediterranean Turkey Burgers

Seasoned Oyster Crackers

Makes 20 oz (fills about a gallon container)

2-10 oz bags oyster crackers
1 cup vegetable or grape seed oil
1 package Ranch dressing mix
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

1. Place oyster crackers in a container.
2. In the measuring cup with the oil, add the spices and stir until well combined.
3. Pour dressing mix over crackers.
4. Close container and shake to coat all the crackers.
5. Let crackers set overnight to absorb oil and flavors, shaking container every few hours (no specific times just a few times).
6. Serve.

Do you have a favorite snack that your family can't get enough of?  I'd love to hear it!

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Tzatziki (Garlic Sauce)

Taking a much beloved family recipe and reworking it to make it healthier is always fantastic!  My family's tzatziki (Middle Eastern/Mediterranean garlic sauce) has always been made with cream cheese which is not the best for the waistline especially since we literally suck it right up!  So I've been on this "replace everything with yogurt" kick, and let me tell you, I've been amazed by the results!

{Tzatziki with a kebab}

 

{Close up of tzatziki (yogurt garlic sauce)}

{Mixing it together couldn't be easier!}

{The hard part?  Trying not to eat it all in one sitting!}

So I replaced the all of cream cheese (16 oz if you want to make it with cream cheese) with a mix of plain yogurt and sour cream.  Let me tell you--I don't even miss the cream cheese!  It's been approved by my mother and brother (in fact, when I brought a container over, I was told I wasn't leaving with it--as I closed the door to leave, my mother and brother were circling each other to keep the rest.....)

One year ago:  Black Bean Ragout

Tzatziki

Makes 8 servings

2 cups plain yogurt
1/2 cup sour cream
2 tablespoons lemon juice
8 cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper

1. Mix all ingredients together until well combined.
2. For best flavors, allow to sit overnight, but it can be served immediately.

A few recipes to try this delicious garlic sauce with:  Pork Souvlaki Kebabs, Middle Eastern Garlic Chicken, Mediterranean Turkey Burgers, Chicken Shawarma, Chana Masala (vegetarian), and Shakshuka (vegetarian). However, we eat this will all kinds of grilled meats and on sandwiches (sometimes by itself!).

Do you have a favorite spread or dipping sauce that you love to eat?

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Everything Bagel Flatbread and Lox

A fellow college alum, Brigitte Nguyen, posted a recipe that I knew I had to make ASAP!!!  She is the host of several TV shows, From the Kitchens of... and KY Proud Kitchen, (both definitely worth checking out) and is such a sweet and wonderful person!  If you are in the Bluegrass region of KY, the KY Proud Kitchen comes on Sundays on Fox 56 at 10:30 AM--definitely a must-see!!!  Now onto the food!

I love smoked salmon and cream cheese and onions--practically everything that on this flatbread.  So it was a no-brainer to try it.  Plus, my mother, brother, and I were wondering what to have for dinner on one of the last nights he was with us, and this definitely fit the bill--easy, healthy, and delicious!

 

{Everything Bagel Flatbread and Lox served with spinach salad}

 

{Rolling out the dough}

 

{Mixing the "everything"}

 

{Everything flatbread!}

 

{I used a Pampered Chef cheese slicer to get my cucumbers paper thin!}

{I might have left this in the oven a few minutes too long, but that's okay!}

 

{Spread cream cheese}

 

{I layered mine up with cucumbers!}

 

{Finished flatbread--doesn't it look heavenly?  It was, and it was incredibly easy!}

 

{My brother....  "messing up my presentation"  Gotta love him (and miss him too!)}

Everything Bagel & Lox Flatbread (follow the link for a 5 minute video on how to make this recipe!) 
from Brigitte Nguyen

Makes 4 servings

1 teaspoon olive oil
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons garlic flakes
2 teaspoons onion flakes
1/4 teaspoon kosher salt
8 oz cream cheese, softened
1/2 English cucumber or 2 mini cucumbers, very thinly sliced
1/4 red onion, very thinly sliced
6 oz smoked salmon, torn into small pieces
2 teaspoons capers
4 tablespoons fresh dill leaves
Freshly ground black pepper, to taste
Fresh squeeze of lemon

1. Heat oven to 425 degrees.
2. Grease a 13x18 inch (half sheet size) baking sheet with olive oil. 
3. Unroll the dough onto the baking sheet and press to the size of the pan. 
4. Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes, and salt in a small bowl. Sprinkle evenly over the dough, pressing lightly to adhere. 
5. Bake for 10-13 minutes, until browned on the surface and crisp on the edges. 
6. Cool for 15 minutes. 
7. Spread the surface of the flatbread with cream cheese.  
8. Layer on the cucumber slices. 
9. Scatter the smoked salmon, capers, red onions, and dill. 
10. Finish with black pepper and a squeeze of fresh lemon.
11. Serve. 

I hope you are having a wonderful Wednesday!  It's HUMP DAY!!!!

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