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Honey Ginger Soy Salmon + Frisch’s Big Boy Spicy Tartar Sauce

Hey, y’all!

If you know me well, you are well-aware of the fact that I love seafood. So much so, I was actually a pescatarian for several years!

I was recently made aware of the new Spicy Tartar Sauce from Frisch’s Big Boy. Y’all, listen up — this sauce is incredible. Colorful, creamy, flavorfully bold, and appropriately spicy; it is a fantastic addition to many dishes that you make at home (especially with grilling season coming up!). You can pick up the sauce by the bottle at your local Frisch’s Big Boy; that said, heed to this warning: it’s addicting. After testing it out, I immediately drove back to my location and picked up a second jar.

When constructing dishes, we often think about pairing contrasting flavors. Salty and sweet, for example, is very common. In creating this new dish for y’all, I wanted to take it another step: I’m combining salty, sweet, and spicy.

Trust me on this one.

Honey Soy Ginger Salmon + Frisch's Big Boy Spicy Tartar Sauce

Ingredients:

1 lb. fresh salmon

1/3 c. honey

1/4 c. reduced sodium soy sauce

1.5 tbsp. olive oil

2 tsp. garlic powder

1/2 tsp. ground ginger

Directions:

In a mixing bowl, combine honey, soy sauce, olive oil, garlic powder, and ground ginger. Whisk until well-mixed.
In a skillet over medium-high heat, place salmon skin side up. Cook salmon for 5-7 minutes; using a fork, check doneness by ensuring that the salmon is easily flaked.
Place the salmon on a platter; afterwards, baste/cover with the honey, soy, and ginger marinade.
Serve immediately; for an extra kick, use Frisch’s Big Boy Spicy Tartar Sauce. For an accompaniment, serve with rice, broccoli, or seasonal vegetables!

Watch me prepare the dish!:

While this recipe is simple, it is unbelievably flavorful. I’ve already placed it on my menu for next week again!

Be sure to visit your local Frisch’s Big Boy to pick up the Spicy Tartar Sauce. You won’t regret it!

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

Y’all come back now, ya hear?

My best,

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

March 21, 2019

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl feat. The Great American Turkey Company

Hey, y’all!

I have super exciting news: I am going to be published in my first national cookbook!

My friends at the Great American Turkey Company asked chefs and food writers alike to contribute recipes for the first Great American Turkey Company Cookbook (sign up for early access to the cookbook here)! Upon release, copies can be purchased on Amazon.

While this was an exciting opportunity in and of itself, it was even more exciting to get to work with their fantastic products!

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There are three promises when it comes to products from the Great American Turkey Company; they are:

Epically Delicious
- Fresh, lean turkey cuts in chef-created marinades
Awesomely Easy
- Pan-ready portions and a shelf-life that is extended naturally and safely
Honestly Good
- A low-fat protein source, raised on humanely-raised, family-owned, American farms

Find where you can purchase products from the Great American Turkey Company HERE!

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Now, the food – my recipe! It’s quick, easy, healthy — and better yet, filling! I designed this dish for the gal or the gent on the go; life gets busy, I know that all too well! One could easily come home and prepare this meal in a time slot comparable to getting in the car and driving to a restaurant to grab a to-go order and/or fast food. However, it is so much better for you!

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl

Ingredients:

1 Package of Great American Turkey Company Smoked Mozzarella + Broccoli Rabe Sausage

16 oz Whole-Grain Orzo

6 oz Basil Pesto, store-bought or homemade

16 oz kale, washed and dried

2 tbsp Olive oil

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Onion powder, to taste

Directions:

Cook orzo according to directions, draining off any excess water. Add 6 oz of Basil Pesto to the orzo and mix well. Set aside for later use.
In a medium skillet, heat 1 tbsp. of olive oil over medium-high heat. Gently place whole Great American Turkey Company Smoked Mozzarella and Broccoli Rabe Sausages in the oil, flipping often, and cooking until browned. The internal temperature should reach 160-165F.
Place sausages aside; in the same skillet, over medium-high heat, add 1 tbsp. of olive oil and sauté the kale. Season with salt, pepper, garlic powder, and onion powder – all to taste. Flip with tongs and cook until partially wilted, yet still crisp. This will take roughly 2-3 minutes.
In a bowl, plate a base of the pesto orzo, add a middle layer of sautéed kale, and place the turkey sausages on top; if desired, drizzle additional pesto over the dish.
Serve immediately!

I am so honored to have been asked to be a part of this project! Don’t forget to sign up for early access to the cookbook!

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.

February 28, 2019

Jeptha Creed Southern Fried Green Tomatoes with Vodka Aioli

Hey, y’all!

How’s your week going? I finally feel like I am starting to get into a routine again, Lord willin’ and the creek don’t rise. I’m so thankful!

I was recently featured in a cookbook released here in Kentucky – Jeptha Creed: Kitchen Collection. A special thank you to my friends at Jeptha Creed for partnering with me for this book! I am honored to be a small part of their efforts – a kickass, woman-owned business here in the Commonwealth. They are movers + shakers!

Today, I’m sharing my recipe for Jeptha Creed Southern Fried Green Tomatoes + Vodka Aioli with y’all. They are finger lickin’ good!

Fried Green Tomatoes are sentimental for me; they remind me of the farm, of growing up in the country, of meals at home in Russell County. They are reminiscent of my childhood; and for that reason, they will forever be one of my favorite foods.

For the breading, I used Jeptha Creed’s Bloody Butcher Corn Meal, which is a product of their Shelby County-grown Bloody Butcher Corn. I also infused the aioli dipping sauce with their Hot Pepper Vodka, which amps it up like we enjoy doing here in the Bluegrass State!

Jeptha Creed Southern Fried Green Tomatoes & Vodka Aioli

Ingredients

Tomatoes:

Green Tomatoes, sliced
1.5 c. Jeptha Creed Bloody Butcher Cornmeal
1.5 c. all-purpose flour
3 eggs
3 tbsp. water
Salt, to taste
Pepper, to taste
Sugar, to taste

Vodka Aioli:

1/2 c. mayonnaise
1/4 c. ketchup
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. Worcestershire sauce
1 tsp. black pepper
Jeptha Creed Hot Pepper Vodka to taste, starting with 1 tbsp.

Directions:

Tomatoes:

After slicing tomatoes, heavily salt and pepper both sides. After that, sprinkle a little sugar on either side to both cut bitterness and amplify the natural flavor of the green tomatoes. Allow tomatoes to rest on a baking pan lined with parchment paper for a few minutes.
In three separate bowls, set up a dipping station. From left to right and in order of use: all-purpose flour, the eggs whisked with the water, Jeptha Creed Bloody Butcher Cornmeal.
Cover each tomato slice with all-purpose flour, fully coat in the egg + water mixture, and coat liberally with Jeptha Creed Bloody Butcher Cornmeal. Repeat for each slice.
Fry in olive oil.

Sauce:

Stir together all ingredients, minus the Jeptha Creed Hot Pepper Vodka.
Starting with 1 tbsp, add in the vodka to taste.
Refrigerate until serving.

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

Y’all come back now, ya hear?

Best,

FTC: This is a sponsored post; all opinions, however, are my own.

January 10, 2019

Thanksgiving Recipes: Cranberry Orange Muffins & Roasted Rainbow Carrots with Honey + Brown Sugar Butter

Hey, y’all!

Thanksgiving is quickly approaching and it is time to get your menus in order! What is often a stressful time for cooks and for hosts/hostesses should, in all reality, be a time of ease and celebration. It is for this reason that I elect to use foolproof, simple, yet elegant dishes for my spread.

I’m so excited to be teaming up with my friends at The Summit at Fritz Farm and Whole Foods to bring you two of my favorite Thanksgiving recipes!

What is The Summit at Fritz Farm?

The Summit at Fritz Farm is a $156 million mixed-use development at the crossroads of Nicholasville Road and Man O’ War Boulevard. From amazing dining, to shopping, to living – this is the place to be in Lexington, KY!

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Whole Foods is a fantastic location to pick up all of your holiday recipe needs. Conveniently located in The Summit at Fritz Farm, it is one of my favorite places to get inspired for the kitchen. One of the best parts? I love eating there, too! They have a fantastic ready-to-eat bar and great seating. I can’t resist it, y’all – be sure to try it out on your next visit!

Thanksgiving Day, for me, is just what the name suggests – it’s an entire day. My festivities start in the early morning with family traditions, such as watching the Macy’s Thanksgiving Day Parade. However, most importantly, we are up cooking. To energize us, I like to start the day off with my Cranberry Orange Muffins. There are few natural pairings that I enjoy more than cranberry and orange; trust me when I say that these will be a hit! Once the flavor erupts in your mouth, you’ll be inspired to cook up a storm for the day’s festivities!

Cranberry Orange Muffins

Ingredients:

2.5 c. all-purpose flour
1 tsp. salt
1/2 c. vegetable oil
4 tsp. baking powder
1.33 c. sugar
2 eggs
1/2 c. milk
4 oranges, juiced
2 tbsp. orange zest
2 tsp. vanilla extract
1.5 c. fresh cranberries

Directions:

Preheat oven to 375F.
Grease/butter bottom and sides of muffin pan.
Combine dry ingredients (flour, salt, baking powder, and sugar) until thoroughly mixed.
In a separate bowl, whisk together the egg, oil, milk, orange juice, orange zest, and vanilla extract.
Combine the dry ingredients and wet ingredients, adding 1/3 of the dry ingredients at a time. Mix well.
Add cranberries to batter and fold them in evenly.
Bake for roughly 20-25 minutes, using a toothpick to test the inside of the muffin. It should come out clean. Let muffins cool on a wire rack.
Enjoy!

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While meat is often important at dinner – especially on Thanksgiving – I’m a side dish kind of guy. My plate is always full of them. That’s where you can impress me if I am your guest; likewise, it’s where you can really set your meal apart for those dining with you. Thanksgiving is casserole-heavy – and believe me, I love them. To offset that, I love serving my Roasted Rainbow Carrots topped with a homemade Honey + Brown Sugar Butter. These are gorgeous and truly have a “Wow!” factor, y’all.

Roasted Rainbow Carrots + Homemade Honey & Brown Sugar Butter

Ingredients (Roasted Rainbow Carrots):

1-2 bunches of rainbow carrots
salt, to taste
pepper, to taste
2 tbsp. olive oil

Directions:

Preheat oven to 450F.
Wash rainbow carrots thoroughly.
Chop off tops and ends of rainbow carrots; additionally, I usually smooth them by shaving off the top layer.
Season with salt and pepper, to taste.
Toss in olive oil, coating well.
Bake rainbow carrots in the oven, flipping once, until tender. This should take roughly 15 minutes.
Top with homemade Honey + Brown Sugar Butter, allowing butter to melt and coat the carrots.
Enjoy!

Ingredients (Honey + Brown Sugar Butter):

*note: this will be a large portion of butter and will leave some for you to keep for other uses.

2 sticks of butter, softened.
1/2 c. brown sugar
4 tbsp. local honey
2 tsp. vanilla extract
1/2 tsp. ground cinnamon

Directions:

Mix ingredients together until uniformly combined – creamy and smooth.
Refrigerate excess.
Enjoy!

You can find all of the ingredients to make these recipes at Whole Foods at The Summit At Fritz Farm. Be sure to stop there for all of your holiday needs – and tell ’em that I sent ya!

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

Y’all come back now, ya hear?

My best,

FTC: This is a sponsored post; however, all opinions are my own.

November 18, 2018

Herb-Roasted Turkey Breast

Hey, y’all!

Thanksgiving is quickly approaching – and, of course, that means one thing: turkey. I have heard horror stories my entire life about preparing one; it is perceived to be a stress-inducing, difficult, hated task.

Wrong.

I want to fight that preconceived notion; preparing the turkey can be simple, while still remaining elegant – and I’m so excited to be partnering with my friends at Kroger to tell you how!

My top tip is to use a turkey breast instead of an entire turkey. They are much easier to cook, to clean, and to handle. You also still get quite a bit of meat out of it; the breast that I picked up was 7 lbs. If you need to do a couple of them, the accompanying recipe can easily be doubled or tripled.

Herb-Roasted Turkey Breast

Ingredients:

1 Turkey Breast (approximately 7 lbs)
5 lemons, juiced
1/3 c. extra virgin olive oil
2 tbsp. minced garlic
1 tbsp. dry mustard
2 packs Simple Truth Organic Poultry Herb Blend (Rosemary, Sage, Thyme)
3 tsp. salt
2 tsp. black pepper
1 stick of butter
1 c. white wine (dry)

Directions:

Preheat oven to 325.
Combine lemon juice, olive oil, minced garlic, dry mustard, herbs, salt, and pepper in a bowl.
Place turkey breast in a roasting pan, skin side up.
Evenly distribute the herb mixture on top of the turkey breast, reserving 1/4 of it.
Loosen the skin and put the remaining fourth of the herb mixture directly on the meat.
Cube the stick of butter and place cubes underneath the skin, directly on the meat.
Pour the wine into the bottom of the roasting pan; similarly, line the pan with the squeezed lemons.
Bake for approximately 1 hour 40 minutes; you want the internal temperature to be 165 degrees.
Remove turkey from oven, cover with foil, and allow to rest for 15-20 minutes.
Enjoy!

Now, y’all – how easy is that? Simplified, yet oh-so-delicious. You can find all of these ingredients, just as I did, at your local Kroger. They are your one-stop shop this holiday season!

Tell me – do you prepare the turkey for your family? What are some of your family traditions this time of year?

From my roasting pan to yours, I hope y’all have a Happy Thanksgiving!

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

Y’all come back now, ya hear?

My best,

FTC: This is a sponsored post; all opinions, however, are my own.

November 15, 2018

The Best Chicken Noodle Soup

Hey, y’all!

The leaves are colorful, the days are shorter, and the it’s getting colder outside. In my world, that means that it is soup season!

Soup, to me, is nostalgic. It reminds me of childhood. It is comforting, it is filling, and it is reminiscent. Now, as an adult, it’s still all of those things; however, most importantly, it is delicious!

Chicken Noodle Soup is one of my favorites. It’s a classic; however, classics, to me, have to be held to the highest of standards. Time-honored dishes truly epitomize my style of cooking and my philosophy on food: you need not have a large quantity of ingredients, you need not have a difficult recipe to execute. What do you need, however, are good, quality ingredients – ones that stand on their own and ones that compliment one another. Cooking, to me, is an act of symbiosis.

I’m so excited to be teaming up with my friends at Kroger to share my Chicken Noodle Soup recipe with y’all. From my dutch oven pot to yours – enjoy!

Chicken Noodle Soup

Ingredients:

1 Simple Truth® Rotisserie Chicken (I prefer to just use the white meat)
1 bag Kroger Wide Egg Noodles
1.5 Vidalia onions, diced
4 large carrots, julienned
3 large stalks of celery, diced
2-2.5 Simple Truth® Organic Free Range Chicken Broth (32 oz. each)
2.5 tbsp olive oil
2 cloves of garlic, minced
2 bay leaves
1 tsp. fresh thyme
4 lemons, juiced
Salt, heavy and to taste
Pepper, to taste

Directions:

In a large dutch oven pot, sauté onions in olive oil until tender.
Add garlic to the onions and allow to cook for an additional 90 seconds.
Combine the julienned carrots and diced celery with the onions and garlic; allow to cook for 3-5 minutes.
Add Simple Truth® Organic Free Range Chicken Broth, stir well, and bring it to a boil. Post-boil, add the bay leaves and fresh thyme.
Reduce heat, allow ingredients to simmer for roughly 15-20 minutes.
Add Kroger Wide Egg Noodles, allowing to cook through until tender.
Combine pulled Simple Truth® Rotisserie Chicken into soup, stir thoroughly.
Add salt and pepper to taste.
Remove bay leaves.
Serve each bowl of soup with lemon; add right before consumed. The more, in my opinion, the better!

All of the above ingredients were purchased at my local Kroger in Louisville. If you are in Kentucky or an area with a Kroger, it is your one-stop shop – which is my kind of shopping, y’all!

Tell me – what’s your favorite soup this time of year? I just might make it!

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

Y’all come back now, ya hear?

My best,

FTC: This is a sponsored post; all opinions, however, are my own.

November 14, 2018

Soft, Delicious Ginger Snaps

Hey, y’all!

While it doesn’t quite seem like the holiday season yet to me, many are head-first in the swing of it all. To help me get into the spirit (especially amidst the hectic side of this time of year + all of my upcoming travel), I’ve been baking up a storm! Cookies always embody the season in my household; thus, there is no better way to kick off November here on the blog than with my homemade ginger snaps!

Ginger snaps remind me of my childhood; my grandmother loves them and often served them to me. They’re perfect with a cup of coffee and while playing a hand of bridge – or, at least, that’s how we eat them in our world!

These are one of my all-time favorites; I love the ginger + molasses – that really makes the cookie for me!

Ginger Snaps

Ingredients:

2 c. all-purpose flour
2 tsp. baking soda
1 c. white sugar
1 egg
1/3 c. dark molasses
1.5 tbsp. ground ginger
1 tbsp. allspice
.5 tsp nutmeg
.5 tsp salt
3/4 c. shortening

Directions:

Preheat oven to 350 degrees.
Sift all dry ingredients, minus sugar, together (flour, baking soda, ground ginger, allspice, nutmeg, salt).
Repeat the above step until blended fully.
In a mixing bowl, beat the shortening.
In small batches, add in the sugar; then incorporate the egg and the molasses.
In the same mixing bowl, again in batches (thirds or fourths), add in the mixture of dry ingredients.
Roll out cookies into balls in your hands.
Place on a baking sheet, leaving ample room for the cookies to expand.
Bake for roughly 8 minutes, cool cookies on a wire rack.
Sprinkle the top with sugar; enjoy!

Luckily for y’all, I have teamed up with some of my fellow KY bloggers to share their cookie recipes; check them out below, give them some love, and tell ’em that I sent ya!

Cinnamon-Kissed French Butter Cream Cookies