Zesty Cheese Straws - Kentucky Fresh

8 ounces extra-sharp cheddar cheese, coarsely grated

2 cups flour

¾ cup (1½ sticks) cold butter, cut into tablespoons

1 teaspoon salt

Rounded ¼ teaspoon cayenne pepper

3 Tablespoons milk

Set the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.

In a food processor, pulse the cheese, flour, butter, salt and cayenne until the mixture forms a  coarse meal. Add the milk and pulse until the dough forms a ball.

Transfer the dough to a lightly floured surface. With a floured rolling pin, roll the ball into a 12x10x1/8 inch rectangle. Cut dough into 10 x ⅓ inch long strips with a pizza wheel or lightly floured knife.

Carefully transfer the strips to two ungreased baking sheets, arranging strips ¼ inch apart. (If strips tear, simply pinch the pieces back together)

Bake, switching the position of the sheets halfway through baking, until the straws are pale golden brown; 18-20 minutes. Cook on the baking sheets or wire racks, about 15 minutes.

In the remote chance that you have leftovers, store in an airtight container.

Source

Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016. p38.

Roasted Asparagus - Kentucky Fresh

1 lb fresh asparagus, trimmed

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Place the asparagus in a single layer on a rimmed baking sheet. Drizzle the asparagus with oil and vinegar. Sprinkle with salt and pepper. Place the baking sheet in the oven and turn it on to 425 degrees Farenheight. Cook for 15 minutes. Shake the baking sheet to roll the asparagus around and continue cooking for ten more minutes; until tender.

Source:

Green, Maggie. The Kentucky Fresh Cookbook. 2011 p108.

Pimiento Cheese - Kentucky Fresh

3 Tablespoons peeled, seeded and chopped roasted red pepper (or jarred pimientos)

¼ cup mayonnaise

1 garlic clove, mashed into a paste

2 teaspoons lemon juice

½ teaspoon dry mustard

1 teaspoon worcestershire sauce

¼ teaspoon ground cayenne pepper

8 ounces extra sharp cheddar cheese

Beat the above ingredients, except cheddar cheese with a spoon or spatula until combined. Add cheddar cheese and mix well.

To roast peppers:

Place pepper on a baking sheet lined with foil. Turn the broiler on high. Place the baking sheet about 6 inches below the broiler and broil, turning occasionally with tongs, until the skin is blackened all over. Remove from the oven and place in a paper bag, folding the top of the bag over to allow the peppers to steam. In about five minutes, when the pepper is cool enough to handle, peel off the skin. It should come off easily. Remove the stem and seeds.

If you have a gas stove, you can do this over a burner, using tongs to hold the paper above the flame. You can also do this on the grill.

Source:

http://www.thejoykitchen.com/recipe/pimiento-cheese

Peach Cobbler - Kentucky Fresh

Batter

½ cup (1 stick) butter

1 cup flour

1 cup sugar

1 teaspoon baking powder

1 cup milk

Filling

2 cups fresh peach slices (or blackberries)

¾ cup sugar

2 Tablespoons flour

For the batter:

Preheat the oven to 350 degrees.

Place the butter in an 8x8x2 inch baking dish and put it in the oven to melt; about 10 minutes. Meanwhile, in a bowl, combine the flour, sugar, baking powder and milk.

For the filling:

In another bowl, combine the fruit, ¾ cup sugar and 2 Tablespoons flour.

To assemble:

When the butter is melted, remove the baking dish from the oven and pour the batter over the melted butter. Do not stir. Then place spoonfuls of fruit on the batter. Again, do not stir.

Bake until bubbly and brown, 50-60 minutes. Serve warm with a scoop of vanilla ice cream.

Source:

Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016.

Butternut Squash with Maple-Bacon Butter - Kentucky Fresh

4 cups butternut squash, peeled and diced

2 slices Father’s Country Hams bacon

4 Tablespoons (½ stick) butter

½ shallot, finely diced

¼ cup maple syrup

⅛ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon black pepper

Fresh parsley, chopped for garnish (optional)

In a large saucepan, bring water to a boil. Add the sliced squash and cook until soft; about 10 minutes. Drain and set aside.

In a skillet, cook the bacon slices until crisp. Crumble the bacon and drain the bacon grease out of the skillet.

In the same skillet, melt the butter over medium-high heat. Add the shallots and cook until soft; about 3 minutes, being careful not to burn. Stir in the crumbled bacon, maple syrup, cayenne pepper, salt and pepper. Quickly add the squash cubes and stir to mix the ingredients. Cook until lightly browned, about 5 minutes, heating the squash throughout.  

Garnish with fresh parsley if desired.

Broccoli & Chicken Supreme - Kentucky Fresh

8 cups fresh broccoli florets, or 2 10 ounce packages frozen broccoli

2 (10 ounce) cans cream of chicken soup, undiluted

1 cup Hellman’s mayonnaise

1 ½ teaspoons lemon juice

¾ teaspoon curry powder

2 cups sliced cook chicken (about 2 boneless chicken breasts)

½ cup shredded sharp cheddar cheese

½ cup cornflake crumbs or dry bread crumbs

3 Tablespoons butter, cut into small cubes

Preheat oven to 325 degrees. Grease a 13x9x2 inch casserole dish with nonstick cooking spray. Steam or microwave the broccoli until crisp-tender. Drain well.

In a medium bowl, combine the soup, mayonnaise, lemon juice and curry powder. Add the sliced chicken. Layer ingredients into the casserole dish. First the broccoli, then the chicken mixture then the cheese and crumbs. Dot with butter. Bake until bubbly and heated through; about 35-45 minutes.

Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016.

Blueberry Cornmeal Muffins - Kentucky Fresh

Preheat the oven to 400 degrees Fahrenheit. Grease standard 12 muffin pan or line with muffin cups. You can also use parchment paper  and just cut them to size to fit inside the muffin tin.

Whisk together in large bowl:

1 ¼ cup yellow or white cornmeal, preferable stone-ground

¾ cups all purpose flour

2 ½ teaspoons baking powder

⅓ cup sugar

1 ¼ teaspoons kosher salt

Add:

2 large eggs

3 Tablespoons melted butter, vegetable oil or olive oil

1 cup milk

Grated zest of one lemon

1 Tablespoon fresh lemon juice

1 teaspoon vanilla

Combine with a few rapid strokes:

1 ½ cups fresh or frozen blueberries

Divide the batter evenly among 12 muffin cups. Sprinkle on top

Turbino sugar, cinnamon sugar or vanilla sugar

Bake in preheated oven until toothpick inserted in 1 or 2 of the muffins comes out clean (test the ones in the middle of the muffin tin), about 17-20 minutes. Let cool for 2-3 minutes before removing from pan. If not serving hoth, let cool on rack. Serve as soon as possible, preferably within a few hours of baking.

Source

http://www.thejoykitchen.com/recipe/blueberry-cornmeal-muffins