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Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

A Kentucky Tradition: Making Homemade Biscuits on the Farm with Ale-8-One

Hey, y’all!

I was recently talking about my childhood and how special it was. While there are many aspects that I cherish, above all else, the memories that I have on the farm are the most poignant.

When thinking of the farm, I can’t help but to think about the kitchen, which is the meeting point for most families. Whether it’s the glass compote that has been in my family since 1847, the decades-old cast iron skillets, the Louisville Stoneware pottery that has plated meals since the 50’s, the china that my Poppy brought back from Germany — special memories live in that room. It’s where I found my love of food, where I first learned to cook, and I will always return to those four walls when home.

While I am no longer in school, I have been keeping up with several families on social media that are posting about the start of the school year. As a child, this was the most exciting time of the year for me, and my family knew that. That’s why the food we produced in the kitchen was so important — we’d cook and then we’d eat together at the dinner table. At the table, conversations (face-to-face, not technological) dominated the evening, as we all shared about our days. Those were the simpler times – and, if I were to be honest with y’all, I miss them.

Food brings people together — I truly believe that.

As we enter the Dog Days of Summer and approach fall, I encourage each and every one of y’all to take time to cook a meal, sit at the table, and enjoy the company of your loved ones. It might be old school, but it has magnitude. It’s tradition. It’s southern. And, my friends, it’s Kentuckian.

On my most recent trip home, I wanted to host a breakfast for Jude, my grandmother, and my cousin, Dana. Anyone that grew up on a farm or was raised by hardworking folks will tell you the importance of the first meal of the day. In my world, in the country, that meal was heavy, filling, and was made to “stick with you” — it included meats, gravy, biscuits, eggs, and a side. To pay homage to that tradition, I made just that; however, knowing me, I wanted to up the ante.

When designing my menu, I kept honing in on the word tradition. This meal was to honor tradition, and being on the farm that my family homesteaded in 1798 made me want to pay homage to the state. The best way to do that was to incorporate Ale-8-One into a recipe. It doesn’t get more Kentucky than that, y’all.

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

I honor my Russell County roots + Ale-8-One honors their Clark County roots. That’s why I love them. 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.

The menu for my meal? Ale-8-One Buttery Biscuits, Kentucky Sausage Gravy, Kentucky Sausage Patties, Kentucky Fried Eggs, and Fried Apples. Could it have been any more southern, y’all?

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC PhelpsAle-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC PhelpsAle-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

The next time you are looking for a biscuit recipe, look no further than this one. It’s my all-time favorite — simple, quick, yet immensely flavorful. When made-from-scratch is this easy, there’s no reason not to do it!

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC PhelpsAle-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC PhelpsAle-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

Ale-8 Buttery Biscuits

Ingredients:

4 c. baking mix (i.e. Bisquick)

1 c. Ale-8-One

1 c. sour cream

1 stick of butter

Directions:

  1. Preheat oven to 425F.
  2. In a mixing bowl, combine the baking mix, Ale-8-One, and sour cream. Mix well (I use a rubber spatula/my hands) until fully combined. I wouldn’t recommend using an electric mixer, as you do not want to over mix. Also, just for your information, this is a sticky dough.
  3. Using either your counter or a large cutting board, sprinkle the surface with flour/baking mix and use your hands to knead the dough. Roll it out to roughly half an inch thick.
  4. Place a stick of butter in a glass baking dish and place in the oven. Do NOT let it burn; however, do let it fully melt, leaving the bottom of the pan covered in layer of butter.
  5. Cut out your biscuits and place them in the butter-filled pan.
  6. Bake for 12-15 minutes, until golden brown. Keep an active watch on the biscuits!
  7. Let the biscuits sit in the pan for 5-8 minutes, as they will absorb the butter.
  8. Enjoy!

Being a southern cook and a southern food writer, I take biscuits very seriously – and y’all will have to trust me when I say that these are the very best. They are so moist + after coming out of the oven, the absorbed butter really sends them over the edge!

I also had to include these photos of my grandmother’s hands — I will always cherish these snapshots!

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

As we head into a new season, as school starts, and as we all add things to our daily schedules, I do hope that y’all will take time out of your day to have a sit-down meal with your family. Tradition is important to me – and speaking from experience, it’s the times at the table with family that permeate my memory the most.

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

Ale-8-One Buttery Biscuit Recipe: Southern Biscuit Recipe Using Soda by JCP Eats/JC Phelps

I’m grateful for farmhouse recipes + Ale-8-One — they both have been pinnacles of my childhood and will continue to be formative into adulthood. They both represent Kentucky culture to me, which is both my heritage and my passion.

Cheers!

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

Y’all come back now, ya hear?

My best,

JC

FTC: This post was kindly sponsored by Ale-8-One; however, as always, all opinions expressed are my own.

The Best Southern Chicken Salad Recipe - With Mayonnaise, Sour Cream, Grapes, and Celery

How To Make The Best Southern Chicken Salad

Hey, y’all!

There is no food that I love more than chicken salad. It is reminiscent of my childhood, of my youth, and while simple, it is immensely delicious. While there are many varieties that I love, I don’t think that a classic, southern chicken salad can be rivaled. It’s thick, flavorful, and should – in my opinion – have a grape in every bite.

This chicken salad recipe is perfect to be served at a party with artisanal crackers, makes the perfect sandwich, pairs fantastic with celery and other raw vegetables, yet is best served on a buttery croissant.

Warning: you’ll want more than one.

The Best Southern Chicken Salad Recipe - With Mayonnaise, Sour Cream, Grapes, and Celery

JC's Southern Chicken Salad

Ingredients:

1 Rotisserie Chicken (I use the white meat only. All you need to do is a rough chop, as it will be added to your stand mixer)

3 (or 4!) large stalks of celery, diced

3 c. purple seedless grapes, halved

1 1/8 c. mayonnaise (can add more for desired consistency)

1/2 c. sour cream

1.5 tbsp. lemon juice

1 tsp. garlic powder

1 tsp. onion powder

Kosher salt, to taste

Black pepper, to taste

Croissants, halved

Bibb lettuce, washed

Directions:

  1. Remove white meat from rotisserie chicken; chop roughly and add to the bowl of your stand mixer.
  2. Thoroughly wash grapes and celery; cut the grapes in half and dice the celery, adding both to the stand mixer bowl.
  3. Add mayonnaise, sour cream, lemon juice, onion powder, garlic powder, salt, and pepper to the same bowl. Gently fold in all ingredients with a spatula.
  4. Mix on the lowest power setting until everything is evenly combined. Stop frequently to stir with your spatula, being careful to not over-mix. If the mixture needs more mayonnaise, salt, or pepper, add at your discretion.
  5. Slice croissants in half, add washed bibb lettuce, and add desired amount of chicken salad.
  6. Enjoy!

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The Best Southern Chicken Salad Recipe - With Mayonnaise, Sour Cream, Grapes, and Celery

I hope y’all enjoy this recipe – it’s one of my all-time favorites. It is only made better by placing the finished croissants on my custom “Hey, y’all!” wood serving tray/platter. It was kindly gifted to me by Bluegrass Tables, a local business to Central Kentucky. They make custom-made furniture, wood turning bowls, candleholders, and other small goods – and I can’t recommend them enough! Everyone that has seen the board that they sent me has complimented it; it’s the hit of the party!

Find Bluegrass Tables on Instagram here.

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

Y’all come back now, ya hear?

My best,

JC

FTC: This is not a commissioned post; I did, however, receive the board from Bluegrass Tables as a gift. All opinions expressed are my own.

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.

Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)

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.

img_2616Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)

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:

  1. 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
  2. Remove cream from heat, cover the pan, and steep for 5 minutes.
  3. Put the cream back on the heat, allowing it to simmer.
  4. 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.
  5. Combine the warm egg mixture with the large pot of cream.
  6. Add the lemon juice and vanilla extract; cook/stir until the mixture coats the back of your spatula. This will take 3-5 minutes.
  7. Transfer to a freezer-safe dish and freeze overnight.
  8. 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.
  9. 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.

Homemade Ale-8-One Lemon Ice Cream Floats by JCP Eats (JC Phelps)

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.

Ale-8-One Ice Cream Giveaway

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

Y’all come back now, ya hear?

My best,

JC

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

 

Kentucky Beer Cheese Recipe

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)?

Ale-8-One sponsors the 2019 KY Beer Cheese Festival — plus, a beer cheese recipe by JC Phelps (JCP Eats)

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.

Kentucky Beer Cheese Recipe

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.

Ale-8-One sponsors the 2019 KY Beer Cheese Festival — plus, a beer cheese recipe by JC Phelps (JCP Eats)

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!

Ale-8-One sponsors the 2019 KY Beer Cheese Festival — plus, a beer cheese recipe by JC Phelps (JCP Eats)

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 Recipe

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: 

  1. Over medium heat, whisk together the flour and butter until a roux forms.
  2. Add garlic powder, onion powder, Worcestershire, parsley, salt, and pepper to roux; whisk together for roughly one minute.
  3. Add beer (1/2 c. at a time), whisking frequently, until the mixture begins to thicken.
  4. Add shredded cheddar cheese and whisk until fully combined.
  5. 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,

JC

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

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.

The Perfect Hard-Boiled Egg (Happy Egg)

The Perfect Hard-Boiled Egg (Happy Egg)

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.

The Perfect Hard-Boiled Egg (Happy Egg)

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?

The Perfect Hard-Boiled Egg (Happy Egg)

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.

The Perfect Hard-Boiled Egg (Happy Egg)

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 Muffin with Hard-Boiled Eggs (Happy Egg)

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

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

Avocado English Muffins + Hard-Boiled Happy Eggs

To get the perfect hard-boiled eggs:

  1. Place eggs in a pot, fully covered by cold water.
  2. Bring the water to a rolling boil and remove from heat.
  3. Allow eggs to cook for 20 minutes.
  4. 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:

  1. Toast the English Muffin and allow to cool for ease in handling.
  2. Liberally smear the avocado on either side, fully covering the muffin.
  3. Place sliced Happy Eggs on top of the avocado smear.
  4. 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.

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

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

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.

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

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,

JC

 

The Easiest Party Appetizer: Homemade Spinach Dip + Hawaiian Bread

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?

Homemade Spinach Dip - JCP Eats

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!

Homemade Spinach Dip - JCP Eats

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:

  1. Cook frozen spinach according to directions on bag; drain until all juice is gone.
  2. Combine spinach, sour cream, and dry ranch mix; stir until fully combined.
  3. Refrigerate spinach dip.
  4. 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.
  5. 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,

JC

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

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.

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

How to Make Chimichurri , JC Phelps (JCP Eats)

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,

JC

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

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