Coopers' Craft Kentucky Bourbon Pecan Pie

Pecan pie always conjures up holiday memories for me. My mom always makes three or four pecan pies for every holiday gathering. Now, I don't have the patience for baking on that scale, but I LOVE this new Kentucky Bourbon Pecan Pie mix from Coopers' Craft.

In case you haven't heard of Coopers' Craft, it's the first new bourbon that Brown-Forman has introduced in the past 20 years. Coopers' Craft takes its name from the Brown-Forman cooperage. Brown-Forman is the only spirits brand to have its own cooperage (that's where they make whiskey barrels!), and the new Coopers' Craft bourbon is finished with a curated mix of beech and birch charcoal for a smooth finish. 

The folks at Brown-Forman were kind enough to send me a bottle of Coopers' Craft, a container of their Kentucky Bourbon Pecan Pie Mix, and a Louisville Stoneware pie plate to sample. I've got to say, this is a delicious pie! It combines the rich warmth of pecan pies like my mom makes with a delightful vanilla bourbon note. It is so seriously easy -- you just add eggs and butter, mix well, and add the mixture to your pie shell! You can order your own Kentucky Bourbon Pecan Pie in a Jar gift set from Louisville Stoneware! It makes a perfect holiday gift!

For a great variant on this recipe, if "First Saturday in May" Pie is your thing, you can add a half cup or so of chocolate chips to the mix.

Thanks to Brown-Forman and Louisville Stoneware for this fantastic holiday recipe!

Rustic Italian Chicken with Red Gold Tomatoes

This morning, I had the chance to share lovely recipe for Rustic Italian Chicken (made with Red Gold® Tomatoes!) on WHAS-11's Great Day Live!

I love this recipe, because it's a delicious and filling meal with an elegant presentation, but takes very minimal effort through the modern miracle of slow cooker cooking! 

• 2 pounds boneless skinless chicken thighs, around 12 thighs
• 2 large carrots, cut into 1/2 inch slices
• 1 medium red bell pepper, chopped
• 1 cup sliced fresh mushrooms 
• 4 garlic cloves, minced
• 2 tablespoons Italian seasoning 
• Salt and black pepper to taste 
• 1 (14.5 ounce) can Red Gold® Diced Tomatoes 
• 1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold® Crushed Tomatoes
• 3 cups penne pasta, cooked and drained (I like whole wheat pasta!)

Directions
•    Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
•    Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.

Red Gold Tomato Risotto

Thanks to Red Gold Tomatoes for partnering with HerKentucky on this post! Check out my segment on WHAS-11 for a how-to!

Many people think risotto is hard to make, when in reality it takes only about 30-40 minutes to make, start to finish. Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh!

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano, or 1 (28 ounce) can Red Gold® Diced Tomatoes with Basil, Garlic & Oregano, drained
• 4 cups chicken stock
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• Salt and black pepper to taste

Directions
•    Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the tomatoes and 1/4 cup chicken stock; cook gently.
•    Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat adding stock until rice is tender. Stir in Parmesan cheese, basil and remaining tomatoes. Season with salt and black pepper.

Bourbon Chocolate Chunk Cookies

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It's National Chocolate Chip Cookie Day, y'all. 

Now, that may or may not be a real thing, but the fact that chocolate is amazing is definitely real. In fact, did you know that ihe Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom, and the seeds had so much value they were used as a form of currency?

National Chocolate Chip Cookie Day seemed like a good excuse to make a batch of chocolate chunk cookies. I used the basic Nestle Toll House recipe, and added a Kentucky kick with a few teaspoons of Maker's Mark.

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• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoons bourbon
• 2 large eggs
• 2 cups chocolate chunks
• 1 cup chopped pecans

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

For more HerKentucky chocolate recipes, check out:

• Dark Chocolate Truffles
• Bourbon Hot Chocolate
• Double Chocolate Cookies with Maker's Mark and Sea Salt
• Cocoa Brownies with Maker's Mark and Pink Sea Salt

Fried Green Tomatoes

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My family takes our fried green tomato recipes pretty seriously. Sometimes I think we have as many variants as we do relatives, and we have a lot of kinfolk. One  aunt uses a flour coating and a nonstick skillet. Another uses all cornmeal for her breading. My brother soaks his 'maters in buttermilk and hot sauce before battering them and placing them in the deep fryer. As for me, I like a flour/cornmeal mix, a bite of heat, and the smooth texture that can only be accomplished with a cast iron skillet.

First, I pick out two or three green tomatoes. It's best if they're at the "almost ripe" stage. 

Then, I slice them thin. A mandolin or a tomato knife should do the trick.

Then, I make a dredge of one part all-purpose flour to one part corn meal. I season with salt, fresh cracked pepper, and some cayenne. I temper the cayenne to the tastes of my dining companions. When it's just Bob and me, we like them pretty spicy.

Then, you fry them. As far as I'm concerned, there's simply no replacement for cast iron. Preferably the kind that's been seasoned for decades. Then, I add some bacon grease to the cast iron skillet and heat on medium-high heat, frying them in small batches until golden brown. You want a good, crispy crust on your tomatoes.

Of course, they're fabulous to eat as a side dish or snack, but I love adding them to other dishes as well. These fried green tomatoes are topped with a dollop of pimiento cheese (I love jalapeño Palmetto Cheese!) and a slice of bacon. They are so good, y'all!

A fried green tomato BLT is pretty amazing as well!

How do y'all fry your green tomatoes?

Chicken Noodle Soup

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A snowy day calls for homemade chicken noodle soup. There's nothing better on a cold day, or when you're feeling under the weather!

I always work from this basic recipe

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• 3-4 Bone-in, skin-on chicken breasts
• 1 large (16 oz) bag wide egg noodles
• 4-5 carrots
• 4-5 celery stalks
• 1 onion
• 4-5 garlic cloves
• 1 stick of butter
• salt
• pepper
• olive oil
• garlic powder
• 1 lemon, juiced
• parsley for garnish

1. Season chicken breasts with salt, pepper, garlic powder, and olive oil to taste. Place in a large glass baking dish and cook at 375 for 25-30 minutes or until completely done.
2. Shred chicken meat, reserving bones, skin, and pan drippings.
3. (If using boneless/ skinless chicken breasts, skip this step and use 1 box of pre-made chicken stock) Place chicken skin and bones in dutch oven. Deglaze the baking dish and add pan drippings to dutch oven. Add sliced onion, garlic cloves, 1 carrot, and 1 stalk of celery to dutch oven. Cover with water, bring to a boil, then let simmer for 1/2 hour. Add butter and salt and pepper to taste. 
4. Remove solids from stock mixture. Add shredded chicken and 3-4 chopped carrots and 3-4 chopped celery stalks.
5. Add egg noodles and cook at medium-high heat until the noodles are cooked to taste.
6. Add lemon juice; season to taste and add chopped parsley

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Butter Pecan Toffee

It's National Dessert Month and HerKentucky has teamed up with Wholly Wholesome to talk about desserts! This morning, I stopped by WTVQ in Lexington to talk about National Dessert Month and share this delicious butter pecan toffee recipe!

Click here to watch Heather on WTVQ!

Butter Pecan Toffee

Ingredients:

• 1 stick butter
• 3/4 cup sugar
• 1 tablespoon corn syrup
• 20 tea biscuits
• Chopped toasted pecans

Directions:
1.    Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat.
2.    Cook, stirring occasionally, until brown (305 degrees F on a candy thermometer).
3.    Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet. 
4.    Pour sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm; break apart.

The folks at Wholly Wholesome sent me this recipe to try, and it is fantastic-- a great mix of salty and sweet and crunchy. Of course, it wouldn't be a recipe from the HerKentucky kitchen if we didn't work in a little Kentucky bourbon, so I made one batch with a little Old Forrester. No surprise, it was pretty tasty!

Check out Wholly Wholesome's selection of health-conscious, gluten-free desserts, pie crusts, and pie shells at your local Whole Foods and Fresh Market. In Louisville, they're also available at Rainbow Blossom and in Lexington at Good Foods Co-Op.