Chicken and Sausage Gumbo

Today is National Gumbo Day. That might be the best holiday I can think of for football season, chilly evenings and, well... any autumn day! I made a big batch of chicken and sausage gumbo last night. I love this recipe because it can be as easy or as elaborate as you'd like it!

Chicken and Sausage Gumbo

• 2-3 bone-in, skin-on chicken thighs
• 2 bone-in, skin-on chicken breasts
• 8 links andouille sausage, sliced
• 2 bell peppers, diced
• 3 ribs celery, diced
• 1 white onion, diced
• 1 bag frozen 
• 2-3 cloves of garlic, mashed
• 1 bay leaf
• Cajun seasoning
• salt and pepper
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• Louisiana hot sauce
• chicken stock (recipe below or use one box of stock with additional water as needed)
• 2 cups dry rice

If making own stock:

• Skin, drippings, and bones from cooked chicken
• 2-3 garlic cloves, mashed
• 1 white onion, sliced in half
• 4 ribs celery, including tops and leaves
• 2 carrots
• 8-10 cups water

1.  Place chicken breasts and thighs in glass cooking dishes. Bake on 425 until skin is golden brown and meat is cooked through, about 35 minutes. (Breasts will take longer to cook than thighs.)
2. Allow chicken to cool somewhat, peel skin and remove large bones that can be easily separated. Place chicken in stand mixer with paddle attachment and blend on medium low speed until chicken is shredded. Pick through for any remaining bones.
3. If you're making your own stock, add all stock ingredients to a large stockpot, bring to a rolling boil, then allow to simmer for 1 - 1.5 hours. Strain and skim fat from top.
4. In Dutch oven, brown sausage in olive oil on medium-high. Remove meat and set aside, leaving fat in the Dutch oven. Add butter and allow to melt on medium-high heat.
5. Make a roux by reducing heat to medium-low and adding flour to the fat mixture. Stir constantly until the mixture is the color of milk chocolate. (If your roux burns, throw the mixture away and start it over with butter and olive oil and flour!)
6. Add onions, bell peppers, celery, garlic, onion, and okra to the roux mixture; saute until vegetables are tender and onions are translucent.
7. Add reserved meats (chicken and sausage) to mixture and cover the mixture with chicken stock (homemade or purchased). Bring to a boil, then let simmer for 2-3 hours, seasoning with Cajun seasoning, bay leaf, and and hot sauce to taste.
8. About twenty minutes before serving, prepare rice according to directions on package. 
9. Serve gumbo over a heaping scoop of rice.

Happy Gumbo Day, y'all!!! 

Bourbon and Coke Slushes for Tailgating

Football season is finally here, y'all! Bob and I may have started the countdown to football sometime in June. And we may have added the Kentucky game and the Alabama game to our iPhone calendars back in July. And Bob may have gotten some fancy tv speakers that I don't fully understand in anticipation of the football season. Let's just say that we're really looking forward to Saturday's games!

Image via Draper James

With the 'Cats in Hattiesburg and a full Saturday of great games, it's the perfect time to kick off the long weekend with a frozen bourbon and coke slushie. These Tervis Tumblers from Draper James are the perfect way to keep your drink cold and reflect your school spirit. (Click here for $20 off your online Draper James order!)

These slushies are fun because you can use any soft drink you like, and even omit the whiskey for kids or anyone who doesn't care to imbibe. 

For each slushie, use two cups of ice, a cup of Coke, and 2-3 ounces of bourbon. Add ice to the blender and crush until smooth. Add bourbon and pulse; add coke and pulse again. I used Maker's Mark in my test recipe, but I also like the idea of adding a lower proof bourbon (like Basil Hayden or Old Forester 86 proof) to keep these drinks a little less potent. I added a splash of bitters to the Maker's and Ale-8 slushie, like they do at Star Hill Provisions at Maker's Mark. It really adds an interesting dimension to the drink!

Cheers, y'all. How are you celebrating the return of football season?

My #KYBeef Iron Chef Experience, Part I: Cooking with Meijer at Michigan State

A couple of weeks ago, I had the amazing opportunity to visit Michigan State University courtesy of the Kentucky Beef Council and Meijer. There were a lot of fun experiences, like learning how beef is graded and visiting the College of Food Science and Nutrition at MSU with a group of fellow bloggers, Michigan State employees, and representatives from Meijer, the Kentucky and Michigan Beef Councils and the Cattleman's Association. The sessions were titled #BlogMeetsBeef, and I feel so much more confident about how to purchase and prepare beef after these events! My favorite portion of #BlogMeetsBeef was the cooking competition. The participants were divided into three groups, given a $100 gift card to Meijer, and asked to prepare, plate, and photograph a balanced meal, including a wine pairing. 

I was paired with two registered dietitians -- Kati Mora, a practicing dietitian focusing on eating disorders, and Tina Miller, a dietitian on on the Meijer health communications team. I laughed that, from the beginning, it was a bit of a funny fit since my cooking tends to veer into bacon-and-grits territory, while the two dietitians on my team started thinking vegetable servings and a healthy dose of quinoa! We actually all worked really well together! 

The rules for our competition were that the main protein for our meal had to be the actual beef that our team had cut the day before. Working with the Meijer beef team in the MSU Food Science butcher-training room, we broke down a full beef sirloin into a sirloin cap, sirloin steaks, and petite sirloins. We chose to use the sirloin cap as the portion for our meal. This is a great, tender cut that I'd never worked with before!

The requirements of our competition were that we should use (preferably) 8 ingredients or less, that we should use Meijer branded products wherever possible, and that it should be a balanced meal. We chose to sear our sirloin cap in a grill pan and serve it with a quinoa salad, feta cheese, and a cherry- Pinot Noir reduction. We served the meat over a bed of arugula; the sweetness of the cherries, saltiness of the feta, and peppery bite of arugula are one of my favorite combinations, so I was excited about our team's menu!

To add some fresh flavor, we added lemon juice to both the cherry reduction and the quinoa salad; we garnished the plates with parsley.

Scallions and bell peppers added color and crunch to the quinoa salad. I have to say that it was great to cook with dietitians. In preparing a similar meal at home, I wouldn't think to consider a cup of bell peppers. I'd serve the quinoa/ bell pepper mixture as a starch and then add in a veggie. It was a good reminder about portioning and nutrition!! 

In working with the beef folks, we were given many reminders that, for safe consumption, a meat thermometer is a better indicator of doneness than internal color! 

Our final product turned out pretty lovely! We plated it using some of the guidelines provided to us by Michael Ollier, Senior Corporate Chef for Certified Angus Beef. Our team actually won the cooking competition! I was pretty excited that our ideas came together so well!

Thanks so much to Meijer and the Kentucky Beef Council for this experience! I can't wait to tell you about the second time that week that I played Iron Chef -- the second time was at the Kentucky State Fair!!

Pumpkin-Peanut Butter Dog Treats and the Draper James #BeKindYall Challenge!

These cookies are Sophie-certified

The recipe I'm most frequently asked to share is for my homemade dog treats. They're full of pumpkin and peanut butter, and dogs go crazy for them!  I adapted the recipe from this one to make a double batch and amp up the pumpkin and PB goodness. This morning, I decided to bake a batch for my own dog, and to share with my friends' dogs. My friend Ashley just adopted a precious senior beagle from the Kentucky Humane Society (that story is coming soon!) and Cathy's Willie is recovering from severe leg injuries. Since our crazy dog lady crew has eight dogs among the three of us, it seemed like a great time to make a big batch of dog treats! Here's the recipe for you to print out for yourself! (Just make sure your friends' dogs can tolerate wheat! It's a pretty common allergy!)

View recipe on Kulinarian.com

It just happened that, as these treats were cooling this morning, my Draper JamesBe Kind, Y'all tote bag arrived, along with the #bekindyall challenge card. I love this idea: simple ways that you can make someone's day a little better. You'll notice that I may have edited my challenge just a bit! 

I have to say that this challenge has inspired me to find more ways to do small everyday things to be kind to others. I plan to use this tote to carry donations to the food bank donation bin at my local grocery store and dog toys to my humane society. I also plan to keep out some notecards to drop notes to friends more frequently. Thanks so much to Draper James for the important reminder to be kinder! (Click here for $20 off your next Draper James online order!)

How do y'all plan to be kind today?

A Summer Evening with Woodford Reserve and Ben Sollee

A couple of weeks ago, my lovely friend Elizabeth McCall, Master Taster at Woodford Reserve, invited a group of our friends to visit the Distillery for a lovely summer evening of food, drinks, and music. It was the perfect Kentucky summer evening!

We started with a tour of the Distillery, where we learned about the grains -- corn, rye, and malted barley -- that go into the Woodford Reserve mash bill. We also learned a little about the yeast fermentation process, the distillation, and the maturation in charred barrels. One of my favorite things about distillery tours is the way that a very standardized process varies in small ways -- grain varietals, yeast recipes, wood type -- to produce very different bourbons. I always learn a little something new, even at distilleries I've visited before. This time, Elizabeth explained the barley-malting process to me!

Another fun fact I learned on this tour is that while we typically assume that all Kentucky bourbon stills were produced by Louisville-based Vendome Copper & Brass Works, the iconic triple stills at Woodford Reserve were actually produced by Scotland's Forsyths of Rothes, the company that produces stills for many famous Scotch whiskeys. The Woodford Reserve stills had recently been shined up and were extra-pretty for our tour!

There's nothing like a trip through a rickhouse. Getting a whiff of the "angel's share" just never gets old! 

We then sat down to an amazing dinner prepared by Woodford Reserve chef de cuisine Nat Henton who is, in the words of Ouita Michel, Woodford's chef in residence, "one hell of a chef." The four course meal didn't disappoint. Shrimp and grits made a perfect appetizer, while the greek salad with local heirloom tomatoes and a Woodford Rye-infused salad dressing was amazing. The main course was osso bucco with a Woodford Reserve jus and, in the most creative and tongue-in-cheek touch, a Woodford Reserve Mash Bill risotto! We finished with a dessert of Midway Bakery Lemon Love, a light and delicious lemon curd pie. The entire evening was paired with cocktail and wine selections -- very well-timed and moderated for responsible enjoyment and flavor enhancement! After the event, Elizabeth introduced our group to Chef Nat; he was so cool and humble, and we learned that his family farm is on the road to Woodford Reserve!

One of the coolest touches of the evening was that Kentucky native singer-songwriter-cellist Ben Sollee provided music for the event. Ben actually had dinner at our table. It was so wonderful to talk with Ben, he's so funny and personable and knowledgeable. We had a really great conversation about the problematic origins of My Old Kentucky Home, and how the song has evolved. I may have embarrassed a couple of my dining companions by asking Ben what holler his family is originally from; turns out that his roots are in Whitley County's hollers!

As Ben played our state song, I sipped on our after-dinner drink, Woodford Reserve Double-Oaked, and thought of my own Kentucky Home in the hollers of Floyd County. I thought of my grandfather, who played old-timey mountain music on a Martin guitar. Maybe I just had my grandpa, who always kept those little yellow butterscotch candies around, on my mind, or maybe the temperature hit the whiskey differently. Whatever the reason, I pulled a really strong butterscotch note for the very first time on the Double-Oaked, a bourbon I've tried several times before. It was truly a perfect Kentucky evening!

Tervis Tumbler Lifetime Warranty

It's such a beautiful summer here in Kentucky. And, if y'all are anything like me, you're spending more time outside, working out a little more, and trying to stay hydrated! Now, everybody knows that Tervis Tumblers are the best at keeping your drinks cold and showing off your personality. 

Pro tip: did y'all know that @tervis tumblers have a lifetime replacement warranty? I sent a boxful of damaged tumblers back to Tervis a week or so ago, and these awesome new designs arrived today! . . . . #tervis #tervistumbler #madeinthesouth #herkentuckyshops #southern

A post shared by HerKentucky (@herkentucky) on Jun 17, 2017 at 11:48am PDT

Now. if you follow HerKentucky on Instagram, you may have seen that I recently took advantage of the Tervis Tumbler Lifetime Warranty and sent several of my older tumblers in for a replacement. Since a few of y'all asked about the warranty replacement, I thought I'd share a little more about the warranty and replacement steps.

If your Tervis Tumblers have gotten damaged -- sometimes the seal in the double-wall construction will become damaged and even cause the two pieces of the cup to separate -- all you have to do is fill out this form and ship your tumblers back to the Tervis company. Or you can return them to a Tervis store (it looks like the closest ones to Kentucky are in Cincinnati or Knoxville!) You can specify if you want to reuse the design you have or if you want a coupon code to purchase new Tumblers online. The return is quick and easy, and you're back to enjoying a fun, cold drink. 

DO NOT let this happen!! Draper James Hello Sunshine Tervis Tumbler

Now, we've been using Tervis Tumblers at my house for as long as I can remember, and I've found a few tips that help keep them looking great. First off, keep your cups far away from sunscreen! Sunscreen leaves a nasty film on a Tervis cup that simply will not wash off. Second, don't put them in the bottom rack of the dishwasher. I've been guilty of this from time to time, especially with the 24oz cups. This is the fastest way to crack the seal between the two insulated layers, and it will result in condensation inside the cup design! Finally, use a little paste of baking soda and water to shine the cups! It makes them look like new!

Shop My Favorite Tervis Tumblers!

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Thortons Kentucky Derby Bourbon Ball Donut

Bourbon balls are one of my very favorite Kentucky traditions. They remind me of holidays with my family; my great-aunt Marie always made bourbon balls using the exact same recipe that I use to this day. I always think of bourbon balls as a Christmas treat, or something to savor at the end of a bourbon distillery tour. I only recently learned that a lot of people make bourbon balls as a Derby treat as well.  This morning, I picked up a bourbon ball donut from Thorntons' new #ThorntonsBourbonKitchen line, and it was fabulous! 

If you're in the mood for a bourbon ball, my recipe is below, or you can just pick up one of those donuts at Thortons for 99 cents. It's the same flavor with a lot less effort! And let me know -- do y'all think of bourbon balls as a Derby time treat?

• 1 to 2 cups good bourbon whiskey 
• 1 cup chopped pecans
• 1/2 to 1 cup whole pecan halves (optional) 
• 1 two-pound bag of powdered sugar
• 1 stick butter, softened
• 2 bags Ghirardelli semisweet chocolate chips
• paraffin wax

1. Place 1/2 to 1 cup of chopped pecans in shallow bowl. Pour bourbon over nuts, immersing completely. Cover and let soak 12 hours to overnight. 
2. Preheat oven to 350 degrees. Place pecan halves in shallow pan and toast lightly for about ten minutes. 
3. Cream butter in stand mixer fitted with paddle attachment. Combine bourbon-pecan mixture with powdered sugar to form a stiff ball. Refrigerate to let stiffen slightly. 
4. Roll dough into small balls. 
5. In double-boiler (or a sauce pan placed over a cooker full of boiling water), add a third to a half a bag of semisweet chocolate chips and a small shaving of paraffin wax (no more than 1/4 cup). Heat until just smooth. Dip dough balls into the chocolate mixture. The key is to coat them quickly and make small, frequent batches of melted chocolate. 
6. Place bourbon balls on wax paper to cool. Top each with a toasted pecan half, if desired. Results are better if you leave them to cool at room temperature rather than in the refrigerator.

Yields between six and seven dozen bourbon balls.