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Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

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 by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

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:

  1. 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.
  2.  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.
  3. 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.
  4. 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.
  5. Serve immediately!

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

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,

JC

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

 

Kentucky Deviled Eggs with Happy Egg

“This post is sponsored by Happy Egg Co., but all opinions are my own.”

Hey, y’all!

Many of you know that I am from rural Kentucky. This means that potlucks, church dinners, and various community luncheons were key parts to my growing up (let alone my introduction to the culinary world). These meals all had one thing in common: deviled eggs. From childhood, this Southern classic has been one of my very favorite foods – one that I avidly crave.

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I believe strongly that all eggs are not created equal. As a home cook, I value where my food is sourced from, the ethics behind the production, and the morals of the company.

Having been raised by a family with a history in farming, I am very interested in agricultural techniques. That is, hands down, where Happy Egg impresses me the most. Established in 1949, the Happy Egg Company is a trailblazer of the industry. They stand deeply behind their product and their methodology; this, in their opinion, should change how confident we should be, as consumers, in their eggs. To say that I agree would be a hyperbolic understatement.

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I feel that there are several misconceptions in the egg industry due to misleading marketing and framing. When an egg brand claims that they are “Organic”, hens have access to the outdoors. However, that can mean that they have access to a tiny door inside a crowded barn. When they claim to be “Standard Free Range”, to adhere to HFAC standards, the required minimum outdoor space is merely two square feet per bird. When brands are sold as “Cage Free”, hens do not live inside a wire cage, but this does not mean they go outside. It also doesn’t guarantee that conditions are cruelty-free. Lastly, unless packaging says otherwise, your eggs are coming from caged chickens. In this case, hens spend their entire lives indoors, shoved in overcrowded wire cages, without enough space to stretch their wings.

When I became fully aware of all of this, I got sick to my stomach. Luckily, I don’t have to worry about that as a Happy Egg customer. Their guarantee is that their eggs are the “Free-est of the Free Range” — each farm has over eight acres of outdoor access for their hens to forage freely each and every day. That is, for example, ten-times more square feet per bird, as compared to the average “Standard Free Range” eggs.

After buying a product that I believe in, it was time to head to the kitchen!

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Kentucky Deviled Eggs

Ingredients:

  • 12 Happy Eggs
  • 3 strips of bacon
  • 1/3 c. mayo
  • 3 tbsp. sweet pickle relish
  • 3 tsp. Dijon mustard
  • 2 tsp. yellow mustard
  • 1 tsp. sugar
  • salt, to taste
  • pepper, to taste
  • tabasco, to taste
  • paprika (garnish)

Directions:

  • Boil eggs, peel, cut in half, place yellows in a separate bowl.
  • Cook bacon until crispy, chop, sit aside.
  • Add mayo, sweet pickle relish, dijon mustard, yellow mustard, and sugar in the bowl with the yellows. Mix thoroughly.
  • Add salt, pepper, and tobasco to the mixture according to taste.preferences.
  • Spoon in the mixture to each halved egg white. For a cleaner presentation, you can use a piping bag, as if the deviled egg mixture was icing.
  • Garnish each egg with paprika and a slice (or two!) or chopped bacon.
  • Enjoy!

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I hope y’all love this recipe as much as I do. It is a tried and true crowd pleaser!

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 Free” and the “Organic Free-est of Free.”

Be sure to follow @thehappyeggco 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 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.

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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!

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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,

JC

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

Rich and Delicious Crock-Pot Mac & Cheese

Hey, y’all!

I’m coming to you today with, arguably, my most decadent recipe to date: my rich and delicious crock-pot mac & cheese! This is a heavy dish, a comfort food, and certainly something that you will want to cuddle up with this fall and winter.

This would be perfect for a tailgate, for a party, or for a large family. I’m not listing a serving size due to relativity; however, this recipe will feed a lot and can be easily doubled!

The magical thing about a dish this heavy is that it can be a side or main dish; in all honesty, I prefer it to be the main course. You could elevate it by added a freshly cooked lobster tail to it; however, it’s flavorful and satisfying enough as is!

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JC's Crock-Pot Mac & Cheese

Ingredients:

  • 16 oz. box of elbow macaroni (or the pasta of your choice)
  • 16 oz. shredded cheddar cheese
  • 12 oz. evaporated milk
  • 1 c. whole milk (add more if needed throughout the process for desired consistency)
  • 1 stick of butter, cubed
  • 4 oz. good parmesan cheese
  • Pinch of: salt, pepper, Italian seasoning, red pepper flakes, garlic powder, onion powder (all to taste)
  • 2 c. panko bread crumbs

Directions:

  • Combine all ingredients, minus the bread crumbs, in the crock-pot
  • Cook on low for roughly 2-3 hours, stirring on occasion and monitoring progress
  • In the oven, briefly toast your bread crumbs (I cover them in butter beforehand)
  • Serve with bread crumbs on the side, which allows for each diner to have their desired amount
  • Tip: Line your crock-pot with a slow-cooker liner for easy clean up
  • Tip: To speed up the process, partially cook your pasta on the stove before adding it to the crock-pot with the other ingredients

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

Y’all come back now, ya hear?

My best,

JC

FTC: This post is not sponsored; all opinions are my own.

Riunite Ultimate Chili Challenge + Meatless Mexican Street Corn Chili Recipe

Hey, y’all!

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My best friend Katie was in town this past weekend.

While I am enjoying every last bit of summer, I couldn’t help but to confess that I am more than ready for fall: pumpkin-flavored everything, comfy sweaters, and of course, comfort foods.

One of my favorite comforting meals to make is chili — it’s delicious, easy, and provides several leftover meals at a low cost!

After this conversation, I couldn’t calm my craving; thus, we loaded up and headed to the supermarket. I decided to make last year’s winning recipe from the Riunite Tailgate – Midwest Division; let me tell y’all, it was finger-lickin’ good!

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Before we hop into my virtual kitchen, do you think you have a chili recipe that is competition-worthy? We all have different variations of chili; thus, if you are passionate about it, you should enter the 2018 Riunite Ultimate Chili Challenge! This fall, Riunite is once again looking for the Ultimate Chili Champion. I know that my readers are some of the best cooks out there; thus, why couldn’t it be one of y’all?

The premise of the competition is simple: you enter your recipe for judges to score, they choose the top 5 per region, and then the finalists participate in a series of live cook-offs for a chance to win $1,000. It’s that easy — and fun!

I’m so excited to see who wins my division this year; I’m even more excited to try the recipe!

Now, the winning recipe from last year – full credit goes to Ultimate Chili Champion Michele Kusma:

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Meatless Mexican Street Corn Chili

Ingredients:

  • 2 (14.5 oz) cans petite diced tomatoes, undrained
  • 1 tbsp. tomato paste
  • 1 tbsp. sugar
  • 1 tbsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbsp. fresh lime juice
  • 1 (15.5 oz) can kidney beans, drained and rinsed
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 2 c. frozen roasted corn, thawed
  • 1-2 c. vegetable broth
  • 1 c. finely crumbled cotija cheese, plus additional for garnishing
  • 1-2 c. sour cream
  • 1 small bunch cilantro or parsley
  • 1 lime, cut into wedges

Directions:

  1. Place diced tomatoes, tomato paste, and sugar into a deep saucepan
  2. Cook over medium-high heat until sugar is dissolved
  3. Add chili powder, garlic powder, salt, lime juice, kidney beans, black beans, roasted corn, 1 c. vegetable broth, and 1 c. cotija cheese
  4. Stir until well-blended and bring to a simmer
  5. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally, and adding additional broth as needed
  6. Serve chili with a dollop of sour cream, a sprinkle of additional cotija cheese, a pinch of chopped cilantro or parsley leaves, and a wedge of lime.

Mexican street corn is one of my favorite foods; why not have it in soup form?

I love that the cotija cheese is both infused in the chili + used as a garnish. Cotija has a salty, fresh flavor that is so delicious!

All recipes that involve tomato should have a dash of sugar; I was taught that in the kitchen by my grandmother and I fully believe it to be true.

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This recipe is also vegetarian, which makes it perfect to make for a group of individuals with different dietary patterns!

My final thought is that the infusion of fresh lime juice in the soup really sends it over the edge. I fully believe that a dash of acid is often the difference between a good recipe and a great recipe.

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After making this chili, it was clear as to why Michele topped the Midwest Division last year.

That trusty chili recipe that you have in your cookbook? Yes, the one that has served your smiling family a plethora of times… enter it this year! I believe in all y’all and I’d love to see a JCP Eats reader take home the prize!

To enter your recipe, visit here and scroll to the bottom of the page. It’s so easy and quick to enter; I’m expecting big things, y’all!

If you have any questions about the competition, feel free to reach out to me.

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, all opinions are my own.

 

Gallrein Farms Corn & Avocado Salsa

Hey, y’all!

Last week, I launched my official guide to Shelby County, Kentucky – be sure to check out that post here. I hinted at the fact that more was to come regarding my time at Gallrein Farms and today is the day!

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Gallrein Farms is a local, family-owned operation that specializes in sweet corn. However, their reach spans to great extents!

In their market, you can buy Kentucky-grown watermelons, peppers, melons, tomatoes, cucumbers, squash, and more. There is a large selection of honey, which is gathered from their beehives. Homemade doughnuts will greet you, as well – be sure to pick up a box! You can purchase cabbage, peaches, onions, meats, you name it; when they advertise themselves as a full-service market, they mean it to the greatest extent of the word.

Offerings change seasonally via availability, so be sure to stop in often. I know I’ll be needing some apple cider in the coming months!

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Come to the farm hungry because they also have a cafe that serves lunch from 11-2, Monday-Saturday. I was impressed by the multitude of offerings housed in the vicinity; everything that I tried was delicious!

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Fortunately, I was invited into the kitchen to prepare a corn + avocado salsa with one of the cooks; y’all, this is such a simple, refreshing, and flavorful combination. It’s perfect for the end of summer and would be a delicious dip to have at your next party. Trust me when I say that it is two thumbs up!

My philosophy with food can best be described as elevated simplicity; if you can impress with ease, I say go for it! Gallrein Farms does this really well, which is largely why I love them so much.

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Gallrein Farms Corn & Avocado Salsa

Ingredients:

  • 4 ears of Gallrein Farms corn (raw)
  • 4 tomatoes
  • 2 avocados
  • 1 red onion
  • Fresh lemon juice, to taste
  • Salt, to taste
  • Pepper, to taste
  • Handful of cilantro, chopped

Directions:

Start with a large mixing bowl. Slice corn off of the cobs, finely dice the tomatoes and onion, cube the avocado. Add lemon juice, salt, and pepper. Chop cilantro and stir well. Serve with tortilla chips.

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If you are looking for your next Kentucky road trip, look no further than Shelbyville, KY – this is the place to be!

For more recommendations, click here – and don’t forget to stop at Gallrein Farms. Tell them that I sent ya!

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

Y’all come back now, ya hear?

My best,

JC

FTC: This is a commissioned post; all opinions are my own.

Healthy Banana Bread

Hey, y’all!

I hope the weekend treated both you & yours well. I’m coming to you today with one of my favorite recipes – it’s easy, healthy (in the realm of breads), and useful!

If you are like me, you hate to see food go to waste. I must admit that I am guilty of it far more than I am proud of. For example: when it comes to grocery store produce, there is one item that I always buy, yet always waste: bananas.

Enter banana bread.

The magical part of it is that the longer you’ve had the banana, the better. A ripe banana makes the bread more moist – and instead of throwing it out, you have a fantastic breakfast and/or dessert that will make you drool!

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Healthy Banana Bread

Ingredients:

  • 3-5 large bananas, mashed well (the riper, the better. Use as many as you have!)
  • 1 3/4 c. white whole wheat flour
  • 1/3 c. olive oil
  • 1/2 c. honey
  • 2 eggs
  • 1/3 c. vanilla soy milk (or the milk of your choice)
  • 2 heaping tsp. vanilla extract (extra is always better, in my opinion.)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg

Directions:

  1. Preheat oven to 350.
  2. Spray your baking pan.
  3. In a large bowl, whisk the olive oil and honey together.
  4. In a separate bowl, whisk the eggs and milk together. Add it to the olive oil + honey mixture.
  5. Add in the mashed bananas; stir well.
  6. Add in the vanilla extract.
  7. Stir in the dry ingredients with a large wooden spoon.
  8. Pour into pan.
  9. Bake for 40-45 minutes, checking for doneness with a toothpick. It is done when the toothpick comes out clean.

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 are my own.

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