Browsing Category

Recipes

The Perfect Summer Treat: Homemade Ale-8-One Lemon Ice Cream Floats

Hey, y’all!

There are few things that go more hand-in-hand than warm, humid, summer temperatures in Kentucky and ice cream. Whether it is merely to cool down, or to experience nostalgia, it’s a pairing unlike any other.

Ice cream has played a pivotal part in my life – and I know that stands true for many Kentuckians. For me, it goes back to Main St. culture. Whether you are from the larger areas of the state – Louisville or Lexington – or from small town Kentucky, like I am, we all have an affinity for the charm and warmth that our local Main Streets catalyze.

When I think of Main St., I think of two things: family businesses + the soda shop. Down on Main St. in Russell Springs, my Nanny had her tax service, my mother’s store had its first location, and my grandparents had both John and Paul’s Menswear and Wilmac’s. It would also be erroneous to omit the fact that I worked at the bank on Main St. in the summers of my undergraduate career. As you can see, Main St. and I go way back.

However, even more than the family businesses, the pinnacle of my childhood was at Grider Drug — and specifically, at the attached soda fountain. Leather stools lined the counters, the menu was on a vintage letter board, and I had more meals between those walls than I can even begin to enumerate. The burgers, chicken salad, biscuits, orangeades — they were all delicious. However, more than anything, I loved all of the ice cream products. They were, in all seriousness, an apex of my youth.

This summer, I want to pay homage to the legacy and the sentimentality of my childhood; in doing so, I combined my love of ice cream with the nectar of my childhood (and adulthood!): Ale-8-One.

I know many Kentuckians share my love of the Kentucky-made ginger soda; thus, this recipe for my Homemade Ale-8-One Lemon Ice Cream Floats will be sure to teleport y’all to memories in the rolling hills, meals on the farm with your grandparents, and driving those country roads that we know and adore. It’s a classic pairing; one that you might not have tasted before, yet will feel oddly familiar with after one taste.

Ale-8-One, of Winchester, is a benefaction to the Commonwealth — and for that, I give gratitude and pay homage.

Homemade Ale-8-One Lemon Ice Cream Floats

Ingredients:

2 c. Heavy Whipping Cream
1 c. Half-and-Half
1 1/5 c. Sugar
5 Egg Yolks
1/2 c. Fresh Lemon Juice
Zest of Three Lemons
1 tsp. Vanilla Extract
Pinch of Salt
6 Pack of Ale-8-One
Whipped Cream, to taste

Directions:

Over low heat, combine heavy whipping cream, half-and-half, sugar, lemon zest; allow to simmer, stirring, until sugar is dissolved. This will take roughly 5 minutes
Remove cream from heat, cover the pan, and steep for 5 minutes.
Put the cream back on the heat, allowing it to simmer.
Place egg yolks in a bowl & beat until smooth. Gradually add a little of the warm cream mixture to the eggs (up to roughly 1/2 c., a couple of tablespoons at a time) bringing them up to temperature without cooking them.
Combine the warm egg mixture with the large pot of cream.
Add the lemon juice and vanilla extract; cook/stir until the mixture coats the back of your spatula. This will take 3-5 minutes.
Transfer to a freezer-safe dish and freeze overnight.
The next day, add the lemon ice cream to a mason jar. Slowly pour Ale-8-One over the ice cream, making a float. If needed, add more as you eat. Top with whipped cream.
Enjoy!

There are many ways to celebrate life’s simple pleasures this summer: with this ice cream float at home, by visiting your local ice cream shop, and by stocking up on Ale-8-One from your local retailer.

If you are in the Louisville area, be sure to visit Louisville Cream this month, as they have released a signature Ale-8-One Blackberry ice cream; in Lexington, both Sav’s Chill + Crank & Boom carry Ale-8-One.

Last, but not least, a giveaway! If you’d like to enter to win an Ale-8-One branded ice cream maker, enter HERE.

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is a commissioned post; however, as always, all opinions are my own.

July 15, 2019

A Classic Kentucky Pairing: Beer Cheese & Ale-8-One

Hey, y’all!

If you are a Kentuckian, you are well-aware of the fact that love for both beer cheese and Ale-8-One runs deep in our veins. I think it’s genetic — or, maybe, it’s nature. That’s a debate as old as time. Either way, we avidly recognize and honor both in our Commonwealth. However, did you know that they both have roots in Clark County (Winchester)?

Beer cheese is commonly dated back to the late 1930’s to Chef Joe Allman. Chef Allman created the spread for his cousin Johnnie, the owner of the Driftwood Inn. The beer cheese was originally served as a complimentary snack for patrons, though it quickly morphed into a versatile, multi-faceted food with a cult following.

Ale-8-One shares the same Clark County Roots. Launched in July of 1926, Ale-8-One is the only Kentucky-invented soft drink still in existence. It was invented by G. L. Wainscott and was named via one of America’s first slogan contests at the Clark County Fair. “A Late One” – the winning entry – was a pun adopted for its witty description. From that, a Kentucky legacy transpired.

There are few things that pair more perfectly than a delicious, creamy beer cheese and a cold, crisp Ale-8-One. While I often have them together at home, the opportunity exists to enjoy them together on a much larger scale!

On June 8th, the City of Winchester, KY once again welcomes all beer cheese aficionados to its annual Beer Cheese Festival — the only festival of its kind in the world! Since 2009, this festival has delighted locals and visitors from near and far – and it is proudly sponsored by Ale-8-One!

Located in downtown Winchester, and occurring on the second Saturday in June, this event serves as a fundraiser for Main Street Winchester. As an organization, Main Street Winchester fosters culture, community, and economic vitality in Winchester’s historic downtown business district – and has been doing so since 1980.

I’ve said it before and I’ll say it again: there’s something magical about a small town downtown, especially here in Kentucky. If you attend the festival, you will see what I mean.

While perusing Beer Cheese Boulevard on Main St. with an Ale-8-One in hand, festival goers will be able to sample a plethora of beer cheeses; however, I wanted to provide y’all with my recipe that you can make at home!

The beauty of beer cheese is that it is so versatile. It can be used as a dip with toast points, vegetables, and chips; it also pairs beautifully with pretzels. However, I implore you to think outside of the box — it is also great on burgers, hot sandwiches, in casseroles, and can be used as a base sauce for pizza!

An essential aspect of making great beer cheese is, of course, choosing the correct beer. Remember: the flavor profile of the beer directly impacts the flavor of the dip – for this reason, choose a beer that you enjoy drinking; I’d also recommend using a beer that isn’t overly hoppy.

Kentucky Beer Cheese

Ingredients:

1 c. beer (your choice)

8 oz. cheddar cheese, shredded

2 tbsp. flour

2 tbsp. butter

1 tbsp. garlic powder

1 tbsp. Worcestershire sauce

1 tsp. parsley (I use dried)

1 tsp. salt

1 tsp. black pepper

1/2 tsp. onion powder (optional)

Directions:

Over medium heat, whisk together the flour and butter until a roux forms.
Add garlic powder, onion powder, Worcestershire, parsley, salt, and pepper to roux; whisk together for roughly one minute.
Add beer (1/2 c. at a time), whisking frequently, until the mixture begins to thicken.
Add shredded cheddar cheese and whisk until fully combined.
Serve immediately and enjoy!

Join Ale-8-One in celebrating beer cheese – a Kentucky legacy and delicacy – in Downtown Winchester at the Beer Cheese Festival on June 8th from 10 am – 5 pm. Come hungry, y’all!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is a commissioned post; however, as always, all opinions are my own.

June 5, 2019

Avocado English Muffin with Hard-Boiled Eggs (Happy Egg)

The Perfect On The Go Meal With Happy Egg

This post is sponsored by Happy Egg Co; all opinions are my own.

Hey, y’all!

The weather is warmin’ up here in the Commonwealth of Kentucky — can I get a “Hallelujah!”? As temperatures begin to rise, my outdoor activity schedule simultaneously increases. For those of you that do not know, I am a life-long golfer. I can’t remember a time, after I learned to walk, that I haven’t had a golf club in hand. Golf has always been a constant in my life — no matter what is going on, I can leave it all on the course. That, to me, means everything.

When golf season comes around, I become hyperaware of my level of physical activity, fitness, and the need for a healthy lifestyle. We are, in effect, what we put in our body. For this reason, I often rely on superfoods that energize me, keep me going throughout the day and my activity, and satiate my appetite. That has always, in my life, meant one thing: eggs.

Eggs are, by and large, one of the most nutritious foods on the market — and Happy Egg leads the pack. They are high in protein, while also containing Vitamins B2, D, B6, B12, along with Zinc, Iron, and Copper. On top of that, Happy Eggs are organic and farmed in an authentic way; this makes them both healthier and more delicious. With one bite, you’ll know what I’m talking about, y’all.

As someone that comes from a family with a farming background, I try to be very conscientious in how I source my food. When you purchase a Happy Egg, you are receiving a product from a small, family-owned and operated farm in Missouri or Arkansas. Their promise is that their eggs are the Free-est of Free Range™ — each farm has over eight acres of outdoor access for hens to forage freely each and every day. How fantastic is that?

However, I haven’t touched on my favorite part about Happy Eggs — preparing them is quick and easy! They are the perfect snack for me, whether it be for breakfast or when I am heading out of the house to play 18 (or 36, let’s be honest) holes at the country club. When I buy a carton of Happy Eggs (look for the bright yellow carton, it’s hard to miss!), I often boil them because hard-boiled eggs can be utilized in a multitude of ways: on salads, with deviled eggs, and among other options, eaten by themselves.

My favorite way to eat them on the go is on top of avocado toast. It’s easy to grab and to devour — which, I especially appreciate when in the car!

Avocado English Muffins + Hard-Boiled Happy Eggs

To get the perfect hard-boiled eggs:

Place eggs in a pot, fully covered by cold water.
Bring the water to a rolling boil and remove from heat.
Allow eggs to cook for 20 minutes.
Drain water and peel; note: this can be done in advance!

Ingredients:

2 Happy Eggs – hard-boiled, peeled, and sliced
1 Sourdough English Muffin
1/2 Avocado
Hot Sauce, to taste
Your choice of seasoning

Directions:

Toast the English Muffin and allow to cool for ease in handling.
Liberally smear the avocado on either side, fully covering the muffin.
Place sliced Happy Eggs on top of the avocado smear.
Drizzle with hot sauce and your favorite seasoning. I love to use Everything But The Bagel Seasoning, though salt and pepper will also serve you well.

There’s no better way to fuel a round of golf than with this recipe. It’s all in the Happy Eggs: they keep me energized, stimulated, and active. Which, in my world, hopefully means more pars and birdies — and less bogeys.

If you are in the Louisville area, you find them at Meijer (look for the iconic yellow packaging!); otherwise, use the store locator to find the closest Happy Eggs retailer to you! Happy Eggs can be purchased in two varieties: the Free-est of the Free Range™ and the Organic Free-est of the Free Range™. Be sure to follow @happyeggcousa on Instagram, Twitter, Facebook, and Pinterest!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

May 8, 2019

The Easiest Party Appetizer: Homemade Spinach Dip + Hawaiian Bread

Hey, y’all!

A popular message that I receive over on my Instagram is that individuals want to bring something homemade to a party/tailgate, yet aren’t skilled cooks. Each time I respond the same way: don’t fret! Two words: Spinach. Dip.

My spinach dip recipe is truly foolproof. It is a hit each time that I make it — in fact, I’ve never had any left by the end of an event!

Oh, and did I mention that it only has four ingredients?

I grew up eating this dip and it’s perfect for any occasion — a bridge group, a church potluck, a poolside snack — you name it.

From my kitchen to your’s, enjoy!

The World's Easiest Spinach Dip

Ingredients:

10 oz frozen spinach, cooked and drained
16 oz. sour cream
1 oz. packet of dry ranch mix
1 circular loaf of King’s Hawaiian Bread

Directions:

Cook frozen spinach according to directions on bag; drain until all juice is gone.
Combine spinach, sour cream, and dry ranch mix; stir until fully combined.
Refrigerate spinach dip.
When ready to serve, remove the top and middle parts of the King’s Hawaiian Bread. Using the center as a bowl, scoop spinach dip into the bread and use removed hunks for dipping.
Enjoy!

It doesn’t get much easier (or inexpensive!) than that, y’all!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is not a sponsored post; all opinions, as always, are my own.

May 6, 2019

How to Make Chimichurri , JC Phelps (JCP Eats)

How To Make Chimichurri Sauce

Hey, y’all!

Yesterday I gave y’all the winning recipe of the 2019 Kentucky Derby Burger Competition: The Chimichurri Churchill Burger.

Upon making this burger, I had to question myself — why have I never made chimichurri in the kitchen before? I’ve had it at restaurants, sure; however, it’s simple, delicious, and immensely versatile.

An uncooked sauce used for grilled meats, chimichurri has roots in both Argentina and Uruguay. Upon tasting, you’ll predominantly get notes of parsley and garlic; both pair beautifully with a variety of dishes. It’s amazing on grilled steak, lamb chops, burgers, shrimp, salmon — you name it.

Ready to make it? It only takes a few minutes!

Homemade Chimichurri

Ingredients:

4 cloves garlic, chopped
1 bunch of parsley
1/3 c olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
3 tbsp red wine vinegar

Directions:

Combine all ingredients in a food processor (or a blender) until well-combined.
Best if made in advance!

It’s about to be grilling season, y’all – and I’m certain that this will be an accompaniment to many of my future meals!

From my kitchen to yours, enjoy!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is not a sponsored post; all opinions expressed, as always, are my own.

May 2, 2019

2019 Kentucky Derby Burger Champion: The Chimichurri Churchill Burger

Hey, y’all!

Recently over on my Instagram, I shared the winner of the 2019 Kentucky Derby Burger Competition (brought to you by the Kentucky Beef Council + held at Kroger). This year was an immense privilege because I got to be one of the judges!

Lori Poe of Montgomery County, Kentucky submitted this year’s winning burger. The Chimichurri Churchill Burger is a very interesting take on the classic — it features avocado, salsa golf, chimichurri, and is wrapped in a gorgeously browned tortilla. Simply put, it is delicious!

Full creative credit goes to Lori Poe; however, I had to share the recipe with y’all! All ingredients can be found at your local Kroger. As always, Kroger is your one-stop shop this Derby Season!

Lori Poe's Chimichurri Churchill Burger

Burger Ingredients:

2 pounds Kentucky Cattlemen’s ground beef
1 ripe avocado, sliced
1 – 1/4 cups shredded Mexican cheese
6 flour tortillas, burrito size
1 tablespoon salted butter, divided

Salsa Golf Ingredients:

2 tablespoons pimentos, drained, and patted dry
1/4 cup mayo
1- 1/2 tablespoons ketchup
- All ingredients are combined in a bowl until well-mixed.

Chimichurri Sauce Ingredients:

(best if made day in advance)

4 cloves garlic
1 bunch of parsley
1/3 cup olive oil
1 teaspoon dried oregano
1 teaspoons salt
1/2 teaspoon pepper
3 tablespoons red wine vinegar

Directions:

Shape beef into 1/3 pound round patties.
Place 3 patties in a skillet over medium heat, cooking for 10-12 minutes, or until 160^o F.
Warm tortillas 20-30 seconds or so individually in skillet.
Add 1/2 tablespoon of butter to skillet – on medium – to melt and spread around pan.
Spread 2 teaspoons of Salsa Golf in center of tortilla and top with 2 tablespoons of shredded cheese blend.
Top this with the burger.
Spread 1 tablespoon of Chimichurri Sauce on burger and add sliced avocado
Top with 1 tablespoon of shredded cheese blend.
Fold tortilla over the top of the burger and fold it over until it is completely covered with the tortilla.
Place the tortilla, folded side down, in the buttered skillet until it is lightly browned.
Flip and brown the second side.
Enjoy!

You’ll love this recipe — and upon having a bite, you’ll realize as to why it won the competition this year!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is not a sponsored post; however, as always, all opinions are my own.

May 1, 2019

Make The Iconic Kentucky Oaks Lily® Cocktail

Hey, y’all!

I’ve made it clear that I am a big fan of the Mint Julep. Wanting to make it at home? Check out this post.

That said, there’s also a large amount of track-goers and Kentuckians that prefer the Oaks Lily®. In all honesty, I love it a lot, too!

The Lily®, which is the official drink of the Oaks (Friday at Churchill Downs), is a delicious vodka-based cocktail. It’s beautiful, too – vibrant prink – which is very fitting for the occasion. $1 from each Lily® cocktail sold on Kentucky Oaks Day is donated to Horses & Hope, which is an organization that increases breast cancer awareness, education, screening, and treatment referrals among Kentucky horse industry workers and their families.

Also, in true Elle Woods fashion, attendees of the Kentucky Oaks are encouraged to wear pink.

A fantastic cause, a fabulous day, and a delicious drink — does it get better than that?

While the Lily® tastes better at Churchill Downs, if you don’t have the chance to make it to the races this year, serve it at your Oaks party at home!

The Oaks Lily®

Ingredients:

1.5 oz Finlandia Vodka

1 oz. Lemonade

.25 oz Triple Sec

3 oz. Cranberry Juice

Blackberries

Crushed Ice

Directions:

Mix vodka, lemonade, triple sec, and cranberry juice together.
Pour over a glass of crushed ice.
Stir and enjoy (plus, if you like, add a blackberry or two into the drink)!

From my Kentucky Kitchen to yours, Happy Kentucky Derby Week!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

FTC: This is not a sponsored post; all opinions, as always, are my own.

PS: Looking for an after party on Oaks Night? Join me in keeping the party going at the 2019 Silks Bash, benefitting Operation Open Arms,Inc.! An open bar, a fantastic band, and food — what more could you want? Oh, and it’s at beautiful Locust Grove – Historic Locust Grove, Inc.

Operation Open Arms is a private, licensed foster agency providing homes for children whose mothers are incarcerated. Their mission is to provide a loving family environment for children, preparing them to become contributing members of society, rather than following their parents into incarceration.

Won’t you join me in partying for a fantastic cause?

Tickets: https://www.eventbrite.com/e/silks-bash-after-party-2019-ti…

April 30, 2019

Older Posts

Recipes

The Perfect Summer Treat: Homemade Ale-8-One Lemon Ice Cream Floats

Homemade Ale-8-One Lemon Ice Cream Floats

Like this: