Country Ham Balls

Besides bourbon, Kentucky has a great country ham scene, and why not highlight it with this delicious recipe?  Not only is it easy and delicious, the meatballs can be made ahead of time then baked when you need them!

country ham balls

Inside showing the country ham and pork sausage!

country ham balls

adapted from Sterling Bits

makes 24-36 balls (depending on how you roll them)

2 pounds local country ham, diced into 1/4 inch pieces

2 pounds local pork sausage

1 1/2 cup bread crumbs

2 local eggs, beaten

2 cups brown sugar

1 1/2 tablespoon mustard

1 cup white wine vinegar

1. Mix country ham, sausage, bread crumbs, and eggs together until well combined.
2. Roll out meat mixture to golf-ball sized meat balls.  At this point, the meatballs can be cooked or frozen for future use.
3. When ready to bake, preheat oven to 350.
4. Meanwhile, combine brown sugar, mustard, and vinegar in a pot.  Boil until rolling and allow to boil for 2 minutes.
5. Place meatballs in a 9x13 casserole dish and pour hot sauce over meatballs.
6. Bake for 20 minutes, turning balls at least once, or until done.
7. Serve.

Jennifer is the chef behind a girl eats world; head over for more Kentucky Proud recipes!

Dublin Coddle

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It's that St. Patrick's time of year!  What better way to celebrate than by making an Irish recipe to enjoy with your Irish beer/whisky (or to soak it up at least!)?  This recipe is so delicious and fantastic, I can't wait to have it again (and I won't even have the excuse of the holiday because I have no shame)!

The recipe notes for this coddle gives a great background so I will let it do the talking while I finish my bowl of coddle:

"This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one; it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.... The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew"...Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavor - comfort food at its best!"

I mean, can you really go wrong with potatoes, onions, bacon and sausage! (Side note:  I didn't get around to making soda bread this year, but it's already on the list for next year!)

Dublin coddle
adapted from www.food.com

makes 6 servings

1 pound bacon (local favorite Stonecross Farm), diced
1 pound sausage links (local favorite Stonecross Farm), diced
2 onions, sliced
2 pounds potatoes (local), diced
2 cups chicken broth
1/2 cup fresh parsley, chopped

1. Heat a pot up to medium.
2.  Add bacon and cook until browned.
3. Add sausage links and onions to bacon; cook until browned.
4. Add potatoes and broth.
5. Boil potatoes until tender about 40 minutes.
6. Season with pepper (you shouldn't need salt).
7. Serve topped with parsley, bread, and Guinness (please drink responsibly!).

Sláinte! (cheers/good health)

My favorite Irish proverb

Jennifer is the chef behind a girl eats world.  Head over for more seasonal, KY Proud recipes!

Spicy Squash Salad with Lentils and Feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better. This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

Spicy Squash Salad with Lentils and Feta

Close up

spicy squash salad with lentils and feta

from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste

4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

Jennifer is the chef behind a girl eats world.  Head over for more recipes and tips!

Kentucky Proud Fried Apples

Apple season is in full swing here in the Bluegrass!  Orchards like Reed Valley and Evan's have stands at the local farmer's market where you can try different types of apples and buy them for ridiculously low prices! 

Take advantage by making this quick and easy recipe for one of my favorite apple dishes--fried apples!

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Fried apples with Bourbon & Honey Ice Cream from Crank and Boom

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Gala and Pixie Crisp apples from Reed Valley Orchard

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Finished fried apples just waiting for some ice cream!

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Kentucky Proud Fried Apples

(Use apples that you would eat plain; I personally don't like Granny Smith apples, so I used one of my favorites, Gala, along with a new favorite, Pixie Crisp.)

Kentucky Proud Fried Apples

Makes 8 servings

• 8 apples (local), cored and sliced into 1/2 inch wedges
• 3 plus 1/2 cups cider (local)
• 4 tablespoons cornstarch
• 6 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

1. Place apples and 3 cups cider in a large pan on medium heat.
2. Cook apples until fork-tender, about 15 minutes.
3. Meanwhile, mix remaining 1/2 cup cider, cornstarch, and spices together.
4. Once apples are done, remove them with a slotted spoon and turn the pan up to medium-high.
5. Add spice cider mixture and heat until thickened.
6. Add cooked apples back to spiced sauce and stir to coat the apples.
7. Serve either alone or with some ice cream.

Jennifer is the chef behind the website, a girl eats world.  Head over for more Kentucky Proud recipes!

Bourbon Mushroom Sauce

What better way to celebrate Bourbon Heritage month than consuming some bourbon?  Not a bourbon drinker?  Yeah--me neither.  I'd rather eat it!  So I celebrated by making this spoon-licking good sauce for grilled steak and pork chops (I seriously licked the spoon--twice)!

Bourbon Mushroom Sauce

This couldn't be easier if your significant other handles the grilling (The Hubby is the greatest!).  If not, you can always sear the meat in the pan first, and then make the sauce!

Just a few ingredients are required for this easy sauce!

Cooks up in about 10 minutes!

Bourbon Mushroom Sauce

Makes 4 servings

2 tablespoons butter

8 ounces sliced mushrooms

1 onion (local), sliced

2 tablespoons KY bourbon

3/4 cup chicken broth

1 tablespoon Dijon mustard

1. Heat a saute pan over medium-high heat with the butter. 
2. Add in the mushrooms and the onions and sear (cook until golden brown on one side).
3. Pour in the bourbon, chicken broth, and mustard. 
4. Turn heat to low and let simmer for 2 minutes. 
5. Season to taste with salt and pepper.
6. Just before serving, pour over the steak.

Bottom's up!  Or fork's up is more appropriate!

Jennifer is the chef behind the website, a girl eats world.  Head over for more Kentucky Proud recipes!

Smoked Salmon Goat Cheese Scramble

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When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like. 

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

Smoked Salmon Goat Cheese Scramble

from Tori Avey

Makes 2 servings

• 4 eggs
• 1 tablespoon milk
• 1 tablespoon butter 
• 1/3 cup (2 oz) sliced smoked salmon cut into small pieces
• 2 oz goat cheese
• 1 teaspoon chopped fresh dill
• Salt and pepper to taste
• Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve.

So go and try some goat cheese!  It's a free sample, and if you love it, then maybe you'll be adventurous at restaurants and try something with goat cheese in it!  I know I will!

Jennifer is the chef behind a girl eats world.  Head over to check out more recipes and kitchen tips!

Happy Farmers Market Week!

image from Franklin County Farmers Market

This week is National Farmers Market Week,  and I wanted to spread some love for my local market  (the Franklin County Farmers Market). They aren’t the biggest in the state, nor do they offer the variety of value-added products you might see in Lexington and Louisville, but the farmers are my neighbors, my friends, and I trust them with my food supply. I’m not biased, either! They were voted the #2 favorite farmers market in Kentucky in an American Farmland Trust contest and 46th in the nation!

My farmers market sits on the banks of the Kentucky River. Stalls line both sides of an open-air covered pavilion. The bounty of fruits and vegetables, locally raised meats, honey, eggs, soaps and beauty products, jams, jellies and breads astounds me every single week. The savvy consumer gets there early for the best selection. During certain special harvest times (like asparagus season), a farmer might run out of that offering before 9am! Strawberry season might be my favorite because there’s always one stall with a freezer full of fresh strawberry ice cream.

image from Franklin County Farmers Market

Not only do we buy bags full of fresh produce every week, but the farmers market is a social and entertainment hub as well. Most Saturday mornings feature a local musician entertaining marketgoers. Fresh coffee is offered for patrons, as well. I can honestly say that I’ve never been to the market where I didn’t run into at least 20 people that I know. I love being a part of a community that bonds over local food.

Looking at the big picture, I love that my farmers market is an impactful community endeavor. The three-times-weekly market brings people into our historic downtown business sector. Not only do those people buy produce at the market (putting money directly in the pockets of their friends and neighbors), but they also venture down Broadway for shopping, coffee-drinking and book reading. Economic dollars stay close to home. I’m certain I’ve financed at least one farmer’s vacation with the number of Zucchini Blueberry Muffins I’ve bought from her over the years. It’s neighbors helping neighbors. Our farmers market participates in the EBT program, so families who qualify for SNAP benefits can purchase healthier, more flavorful fresh fruits and vegetables, too. They are also participants in Senior Nutrition and WIC programs.

With over 500 farmers markets within a 200 mile radius of Frankfort, there’s one near you. Check out the National Farmers Market Directory to find one that I know you’ll love. Talk to the farmers. Try a new vegetable (ask for a tried-and-true recipe – you’ll get a great one every time). Enjoy the deals (3 enormous cucumbers for a dollar? Heck yes!). More importantly, enjoy your community, the local flavor, and some fresh eats!