RECIPE | Sweet Potato Casserole

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From the Chef: This casserole can double as a side dish, or served with ice cream as dessert!

The Recipe:

INGREDIENTS

4 cups, sweet potatoes cubed (try the farmers market, Lexington KY)

1/2 cup. white sugar

2 eggs, beaten (Dutch Creek Farm, Pleasureville KY)

1/2 teaspoon, salt

4 tablespoons, butter softened

1/2 cup, milk (JD Country Milk, Russellville KY)

1/2 teaspoon, vanilla extract

1/2 cup, packed brown sugar

1/3 cup, all-purpose flour (Try Weisenberger Mill, Midway KY)

3 tablespoons, butter

1/2 cup chopped pecans (try Kentucky Nut Corporation - Hickman KY)

 

INSTRUCTIONS

Preheat oven to 325 degrees, put sweet potatoes in a medium saucepan with water to cover. Cook on medium heat until tender. Drain and mash the potatoes (until smooth). In a large bowl, mix together potatoes with the white sugar, eggs, salt, butter, milk and vanilla extract, mixing until smooth. Transfer to a greased baking dish. In another mixing bowl, mix brown sugar and flour. Cut the butter in until the mixture is coarse, then stir in the pecans. Sprinkle the mixture over the sweet potatoes (in the dish). Bake for 30 minutes or until the topping is lighting browned. 

Foodie Tip: use aluminum foil to keep food moist and cook the casserole evenly.

RECIPE | Slow Cooked Pot Roast

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From the Chef: Crock pots are best for this type of dish, you can set it on a low temperature and let it cook all day!

The Recipe:

INGREDIENTS

2 pounds chuck roast (1/2 pound per person, raw) [we use meats from Quarles Farm]

sprinkle salt & pepper

4 bay leaves

1 onion [we used onion from Flat Creek Farm in Bath County]

1 bag small carrots

2 pounds of potatoes [we got ours from Flat Creek Farm in Bath County]

 

INSTRUCTIONS

Dice potatoes into large chunks, dice onion the same. Put a liner in the crock pot and place the roast in the center. Sprinkle salt and pepper on the top and place bay leaves around the roast, cook on low for five hours. During the last hour add in carrots, diced onion and potato and cook for another hour.

Once the meat is tender and pulls apart with a fork, it's ready to go!

 

RECIPE | Brown Sugar & Pecan Baked Acorn Squash

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From the Chef: This dessert is SUPER easy, and very rich & sweet! There are several ways to change it up using different nuts, different ice creams, etc. [We re-created this from a dinner that Chef Cole Arimes created.... if you want one that's insanely, stupidly amazing, stop by Coles 735 Main. ]

The Recipe:

INGREDIENTS

1 acorn squash, cut in half (we got ours from Flat Creek Farm in Bath County)

2 tablespoons, brown sugar

2 tablespoons, butter (softened)

2 tablespoons, maple syrup (we got ours from Spring Valley Farm in London, KY)

salt and pepper

1 pint of local ice cream (try Crank & Boom, Sorella, or Sav's Chill - all in Lexington)

Candied Pecans:

1 pound, your nut of choice (we used pecans, also try pistachios)

1 cup, white sugar

1 teaspoon, salt

1 egg white

1 teaspoon, water

1 teaspoon, ground cinnamon

 

INSTRUCTIONS

Candied Pecans: preheat oven to 250 degrees. Mix in a bowl; sugar, cinnamon, and salt. Whisk the egg white and water together in a separate bowl, until frothy. Toss in pecans (or other nuts) in the egg white mixture (we like the nuts cut in half, but you do you). Mix the sugar/cinnamon mixture into the egg/nut mixture until nuts are evenly coated. Spread onto a greased baking sheet. Bake in the pre-heated oven for 1 hour, stirring every 15 minutes (until nuts are evenly browned).

Squash: preheat the oven to 400 degrees. Scoop the seeds and pulp out of both halves of squash and throw away. In a small bowl, mix; brown sugar, butter, syrup, salt and pepper (to taste). Rub the squash (flesh side) with the mixture and place on a greased baking sheet or in a pan/dish, flesh side up. Bake in the oven for 1 hour, until the squash is tender when poked with a fork. Top with one (or three) scoops of ice cream, and sprinkle candied pecans (or whatever nut you chose) on top. Enjoy, and commence food coma.

Foodie Tip: start baking this dessert in the oven right before you start eating, and it will be finished by the time you are done with dinner. It will be fresh, hot, and oh-so-good.

RECIPE | Kale & Brussel Sprout Salad

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From the Chef: This recipe is quick and easy to make! It's light and fresh, and can be mixed with different veggies to make a new variation.

 

The Recipe:

INGREDIENTS

1 bunch Kale (try Flat Creek Farm, Bath Co.)

1 onion (Flat Creek Farm has these too)

1/2 pound of bacon (try Garey Farms in Paris KY)

1 stalk of brussel sprouts (yep, Flat Creek Farm)

parmesan cheese

1 lemon

INSTRUCTIONS

Wash stalks of kale, pull the leaves from stem. Cut the lemon in half and squeeze the juice into the bowl over the kale. Massage kale for 1 minute, put the bowl in the fridge to rest. Pull brussel sprouts off the stalk, wash and cut in half. Cut the onion into large pieces, and cut the bacon slices into quarters. In a saute pan, cook the brussel sprouts, bacon and onion until onion is translucent. Season with salt and pepper. Once finished, mix into the kale, top with parmesan cheese and mix. Put it back in the fridge to chill for 5 minutes.

 

Foodie Tip: this salad is served best with a warm crusty bread and a tall glass of red wine.