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!
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!
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,
JC
FTC: This is not a sponsored post; all opinions, as always, are my own.
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,
JC
FTC: This is not a sponsored post; all opinions expressed, as always, are my own.
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 160o 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,
JC
FTC: This is not a sponsored post; however, as always, all opinions are my own.
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,
JC
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?
I hope you are well — and that you getting some rest for the upcoming week! It’s going to be one for the books. There’s nothing quite like the Run for the Roses and I am, especially this time of year, immensely proud to be a Kentuckian.
The Derby, to me, signifies tradition.
If you’ve been to Churchill Downs for the Kentucky Derby, chances are you’ve indulged in one (or two!) Mint Juleps. The iconic bourbon cocktail is a celebrated piece of southern culture — and one that I take very seriously.
The Mint Julep has been the official drink of the Kentucky Derby since 1938, though its history is much more expansive. It was first mentioned in print in 1803; It’s also said that KY Senator Henry Clay made the drink popular in Washington, D.C. at the Round Robin Bar around 1850.
The notoriety doesn’t end there, either — many presidents have fancied the Mint Julep and many writers have made them popular in their works, such as novelists Margaret Mitchell and F. Scott Fitzgerald.
“A mint julep, a mint julep One mint julep was the cause of it all…”
______________________
It isn’t Derby season (or spring/summer) without a Mint Julep, y’all. You can have one at the track, or you can make it at home. If you opt to have it at home, please enjoy this recipe — it is SO easy and absolutely irresistible! Your next party will be a hit if you serve these, I promise you.
The Kentucky Mint Julep With Four Roses Bourbon
Ingredients:
2.5 oz. Four Roses Bourbon
4-5 Mint Leaves
3/4 oz. Simple Syrup
Crushed Ice
Directions:
Pour simple syrup into a Derby glass.
Add mint leaves and muddle to extract the flavor.
Fill cup with crushed ice (almost to the top).
Add Four Roses Bourbon.
Stir and enjoy!
Now, won’t you sit down on the porch, stay awhile, and share a julep with me? You bring the conversation, I’ll bring the cocktails!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a sponsored post; however, as always, all opinions expressed are my own.
It’s Derby Season. Saying that arouses many emotions: I’m in disbelief that it is here, I am nervous because I am not ready, but more than anything, I am excited with every ounce of my being.
There’s no better time to be a Kentuckian. The best two minutes in sports each year, without doubt. The dresses, hats, heels, suits… it’s so glamorous! If you haven’t attended the Kentucky Derby, or visited Churchill Downs, put it on your bucket list!
I would argue that this is the best time to throw a party – and any great Derby Party menu should feature Kentucky delicacies! To help you do so, I’m teaming up with my friends at Kroger to share some of my foolproof, most reliable recipes!
Decor
While the menu is of utmost importance, don’t forget about the decor! I was very impressed with the selection of Derby-themed items at my Local Kroger. I chose to pick up a Derby Flag, an adorable horse + jockey, Julep Cups, Lily Glasses, and of course, red roses!
Cocktails
First and foremost, no Derby Party can happen without a Build-Your-Own Mint Julep Bar. The Punch Brothers said it best — “Heaven is a julep on the porch.” After having juleps on the porch of my new house with those that mean the most to me, I can attest to the validity of that statement.
The Kentucky Mint Julep
Ingredients:
2.5 oz. Four Roses Bourbon
4-5 Mint Leaves
3/4 oz. Simple Syrup
Crushed Ice
Directions:
Pour simple syrup into a Derby glass.
Add mint leaves and muddle to extract the flavor.
Fill cup with crushed ice (almost to the top).
Add Four Roses Bourbon.
Stir and enjoy!
If you don’t like Mint Juleps (we can still be friends, y’all!), you’ll probably be a fan of the drink of the Kentucky Oaks, which is Friday at the track: the Oaks Lily. To host the ultimate Derby Party, I definitely recommend serving both cocktails. The best part? You can make the Lily ahead of time (and double, triple, quadruple the recipe!) to save yourself some stress during the event!
The Finlandia® 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)!
Appetizers
Since the Kentucky Derby is the most quintessential event in the Commonwealth, the menu should reflect the heritage of our state. Thus, I chose to make some tried and true favorites, along with some dishes inspired by our amazing culinary scene!
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 more Kentucky than country ham — and these elevated sliders, which feature an orange fig spread, are simply irresistible!
Pro tip: you can get sliced country ham at the deli in your local Kroger. It saves SO much time and it is just as good as preparing a whole ham yourself; plus, you’ll have less waste!
Country Ham + Orange Fig Marmalade Biscuit Sliders
Ingredients:
1 package of frozen tea biscuits
1 lb. country ham
1 jar of Dalmatia Orange Fig Spread
Directions:
Bake tea biscuits according to the directions listed on the bag.
After letting biscuits cool, slice through the middle.
Spread Dalmatia Orange Fig Spread on both sides of the biscuit.
Place country ham between the biscuit halves, combining the top and bottom sections.
Enjoy!
My favorite food that originated in Louisville is, without hesitation, benedictine. It would be a travesty to have a Derby party without it! Invented by Jennie Carter Benedict near the beginning of the 20th century, benedictine has delighted Louisville (and southern!) diners for decades.
I usually serve mine in sandwich form with bacon; isn’t everything better with a little bacon, y’all?
Bacon + Benedictine Yeast Roll Sliders
Ingredients:
1 package of Sister Schubert Park House-Style Frozen Yeast Rolls
1 package of bacon (I love the Private Selection brand at Kroger)
1.5 medium cucumbers (peeled, seeds removed, finely diced)
1 Vidalia onion (finely diced)
8 oz. cream cheese, softened
Salt, to taste
1-2 dashes of hot sauce
2-3 drops of green food coloring
Directions:
Cook Sister Schubert rolls according to the directions on the package. After cooled, slice an opening in the middle.
Prepare bacon according to preference (I prefer to cook it in the oven). Once cooled, chop it into small pieces.
Slice cucumbers in half, peel, remove all seeds, and finely dice.
Finely dice the Vidalia onion.
In a mixing bowl, combine diced cucumber, onion, cream cheese, salt, hot sauce, and green food coloring until well-combined.
Scoop benedictine spread in the middle of the Sister Schubert roll, topping with bacon crumbles.
Enjoy – I promise that these will be a hit!
Main Course
Does it get more iconic than a Kentucky Hot Brown? Brilliantly created by Chef Fred Schmidt of the Brown Hotel in the 1920’s, the Hot Brown was originally made to feed the huge crowds of dancers and party-goers that visited the landmark hotel. It was heavy, filling, and immediately became iconic.
Once you have a bite, you’ll understand why.
To create the Hot Brown for my Derby Dinner Party, I chose to use the original recipe provided by the Brown Hotel. All credit goes to the Brown. I made very few modifications: I used peppered turkey breast as the meat, topped the dish with crumbled bacon instead of full slices, changed the layout/quantity of bread, and baked multiple hot browns together (casserole style) in a baking dish. This made mass preparation for a party much easier!
PS — this recipe, like all of the others previously mentioned, can easily be multiplied!
The Iconic Kentucky Hot Brown
(inspiration credit: the Brown Hotel)
Ingredients (yield: 2 hot browns):
2 oz. butter
2 oz. all-purpose flour
8 oz. heavy cream
8 oz. whole milk
1/2 c. Pecorino Romano, grated (extra tbsp. for garnish)
2-4 slices of peppered turkey breast from the deli (thinly sliced)
2 slices of Texas Toast
4 slices of bacon, cooked and chopped (if desired)
2 thick slices of Roma tomato
Salt, to taste
Pepper, to taste
Nutmeg, to taste
Paprika, to taste
Parsley, chopped for garnish
Directions:
Mornay Sauce:
Melt the butter and slowly whisk in the flour to create a roux.
Cook roux for an additional minute over medium heat, stirring constantly.
Pour the heavy cream and whole milk into the roux, whisking until the cream begins to simmer (around 3 minutes).
Remove sauce from the heat and whisk in the Pecorino Romano. It is finished when the Mornay sauce is smooth.
Add salt, pepper, and nutmeg to taste.
Preparation:
Cook bacon according to preference ( I prefer to cook it in the oven). Leave bacon in full slices if you want to go the traditional route; chop if you prefer to crumble it on top, like I do.
Trim the crust off of the Texas Toast & broil on high in the oven until fully toasted.
Construction:
Spray a baking dish with nonstick cooking spray.
Layer Texas Toast in a baking dish, covering each with 2-4 slices of turkey.
Pour the Mornay sauce in the dish, covering the toast.
Top with a slice of Roma tomato and sprinkle additional Pecorino Romano on top of the dish.
Broil until the cheese browns.
Remove from oven, top with bacon, paprika, and parsley.
Serve immediately and enjoy!
Dessert
There is no dessert more fit for the Kentucky Derby than the signature Derby Pie from Kern’s Kitchen. Created in 1954, it has been hand-crafted and enjoyed by Kentuckians (and world wide) for decades. The official pie of the Kentucky Derby, the recipe is a secret – however, it is publicly known that it is downright delicious!
The chocolate nut pie is sweet, rich, and is sure to please a crowd – and it can be picked up at your local Kroger!
You have the decor, the cocktails, the appetizers, the main course, and the dessert. The only thing left? Your friends! All of these dishes are best enjoyed when shared with those that you love.
Kentucky — and Derby — spirit is meant to be shared; I am so grateful that some of my nearest and dearest friends joined me for this fine occasion!
My first dinner party at my new house will be one that I will not forget.
All of items mentioned – from the food, to the alcohol, to the decor – I found at my local Kroger + Kroger Wine/Spirits Store.
I love Kroger because it is truly a one-stop shop; for that, I – and any host/hostess – am forever grateful.
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a sponsored post; however, as always, all opinions are my own.
