Garden Fresh: Double Herb Kale Pesto on Ravioli!

Normally this time of year my herb garden is growing like crazy and needs a really good trimming. This year, however, the herbs are slow going. I think it's got something to do with our weird weather pattern this summer. It literally alternates between raining cats and dogs and flooding to HOT AS THE SUN AND DRY AS A BONE. There's been no in between. Not at all!

I like to make a pesto every summer, but I didn't have enough herbs so I found this recipe for Kale Pesto! This pesto is mostly made from the curly kale, with a handful of basil and parsley. I only had a handful of each herb so it was meant to be.

Kale, pine nuts, garlic, basil, parsley, Parmesan cheese, olive, salt and pepper all get whirled up in the blender or food processor and you're ready to go. 

This pesto would be good in eggs, or on pizza, but it is also good on pasta! I had some ravioli that was perfect for this pesto so I tossed the ravioli with a little bit of this Kale Pesto. 

The Kale Pesto does taste healthy and it is green veggie and kale-forward, but I like kale so I'm okay with that. You could thin the kale pesto with a touch of cream if you wanted to soften the kale flavor a touch.

Either way, this is delicious and somewhat healthy and a fun recipe to try! 

Double-Herb Kale Pesto

Adapted from Seriously Delish

by Jessica Merchant 

Makes 1 cup

For The Pesto: 

1/4 cup pine nuts, toasted

2 garlic cloves, minced

2 cups green curly kale

1/3 cup torn fresh basil

1/4 cup torn fresh parsley

2 tablespoons freshly grated Parmesan cheese

5 to 6 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add the pine nuts and garlic to a food processor and pulse until crumbly. Add the kale, basil, and parsley to the processor and puree until combined and only tiny bits of green appear. Add the cheese, pulsing once more, and then with the processor on, stream in the olive oil until the pesto comes together. Scrape down the sides of the food processor when necessary. Add the salt and pepper and pulse once more. Taste and season additionally if desired. Store the pesto in a sealed container or jar in the fridge for up to 1 week.   

Herbalicious @ IHCC!

Southern Summer Series: Just A Few Miles South: #8 {Down Home Buttermilk Biscuits with Country Ham & Sorghum Butter}!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook.

Well, we're on our 8th week of the summer series and nearing the end of summer. I have a couple more weeks until I'm back at school and I'm gonna try and live it up to the best of my ability! 

This week we have a really good few recipes to share: Buttermilk Biscuits with Country Ham & Sorghum Butter. We're talking real down home Kentucky food now.

If you're not familiar with Sorghum, let me learn ya a few things. Sorghum is an ancient and gluten free grain that came from Asia and Africa and is grown and enjoyed in Kentucky. It's not a major crop, but Kentucky farmers still cultivate it and it's a popular ingredients in local cuisine. The sap is extracted from the stalks and boiled down to create a syrup. Sorghum is used on biscuits and pancakes and in dressings and tastes like a cross between maple syrup, brown sugar,  and molasses. It is thick and dark with a mild earthy and somewhat nutty flavor. 

Country ham is a type of dry-cured ham produced in the Southern United States and it is known for its intense, salty flavor and dry texture. It's made by rubbing the ham with salt and other ingredients and then aging it for several months, often with smoking. Sometimes it is in the refrigerated section of the supermarket and sometimes it is shelf stable, which would work well if you wanted to have it shipped. All you need to do is griddle it up in a cast iron pan with a little butter until it gets a little color or becomes golden brown, as pictured above and below.

What makes a Buttermilk Biscuit with Country Ham and Sorghum Butter so dang good? Well, you've got the whole sweet and salty combo going on. The fluffy, flaky biscuit with the sweet Sorghum butter and the salty and savory Country Ham. It's truly a heavenly combination. Anyone would love to wake up to this one!  

Buttermilk Biscuits

Recipe adapted from Just A Few Miles South

by Ouita Michel

Makes 14 small or 8 large biscuits

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon iodized salt

1 teaspoon sugar

1/2 cup (1 stick) butter, frozen

2/3 cup buttermilk

Preheat oven to 375F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Grate frozen butter directly into the flour mixture. Stir in buttermilk and form a dough. Turn out dough onto a floured surface and knead once or twice. Roll out the dough on a floured surface to 1/2" thick and cut into rounds. Use a 2" cutter for cocktail biscuits and a 2-1/2 to 3" cutter for large biscuits. Bake 11-12 minutes for cocktail biscuits and 13-14 minutes for larger biscuits. 

 Sorghum Butter

Adapted from Just A Few Miles South

by Ouita Michel

Makes a generous 1/2 cup butter

1/2 cup (1 stick) butter, softened

1/4 cup sorghum

Blend butter and sorghum in a food processor until well blended and creamy. You can also mix this by hand, if you wish. Just make sure everything is blended well.

Southern Summer Series: Just A Few Miles South
 

 

 

 

It's Peach Season: Heavenly Baked Peaches and Cream Oatmeal!

I'm a fan of waking up during the work week and enjoying a nice warm bowl of baked oatmeal. It kinda feels like a warm hug in a bowl and I like that it keeps well enough to enjoy all week. 

The trouble is, I always feel like I never have the ingredients. I'm always needing old-fashioned oats when I have quick oats, or I'm always needing a fruit jam I don't have on hand, or some kinda of chia seed or flaxseed I'm never gonna have or carry in my house.

I'm here to tell ya...no more! I finally found a recipe that will work for me just about all the time. How Sweet Eat's Baked Peach and Cream Oatmeal! Score! 

It calls for really basic ingredients: old-fashioned oatmeal, brown sugar, baking powder, salt, eggs, milk, peach jam, vanilla, and one peach! I'd like to think that I could use this recipe in a versatile way, substituting any kind of fruit jam and any kind of fruit. So Baked Blueberry and Cream Oatmeal? Strawberry and Cream Oatmeal? Buy some fresh jam from your farmer's market and go nuts! Why.not? It's versatile like that! 

But, for now, PEACHES. Give me all the ripe, juicy, fresh peaches! They are my favorite! In fact, my absolute favorite is peaches with raspberries so I could totally see a Peach Melba version of this oatmeal where we add some fresh raspberries to the top with some swirls of raspberry jam. The sky really is the limit here.

You can eat your baked oatmeal as is without toppings, but why would you? Some people would top this with milk or heavy cream and then whipped cream, more peaches, and some toasted nuts. I'm going in with a dollop of vanilla Greek yogurt and fresh peach slices. You really can't go wrong. 

Baked Peach and Cream Oatmeal

Adapted from How Sweet Eats

by Jessica Merchant

Makes 6 servings

1/4 cup butter

3 cups old-fashioned rolled oats

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup peach jam or peach butter

1 tablespoon vanilla extract

1 large peach, thinly sliced

for topping: milk, heavy cream, whipped cream, yogurt, toasted nuts 

Preheat the oven to 350F. Place the butter in an 8x8 baking dish and set it in the oven until the butter just melts. Remove the pan once melted.

In a large bowl, whisk together the oats, sugar, baking powder, salt and nutmeg. In a small bowl, whisk together the milk, eggs, peach jam and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until everything is combined and wet. Scrape the mixture into the buttered dish and stir until most of the butter is incorporated, but leave some pockets of butter in the corners. Smooth out the top and add the peach slices. 

Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of heavy cream, whipped cream, yogurt, extra peaches, and/or toasted nuts.  

 Fresh From The Orchard @ IHCC!

Southern Summer Series: Just A Few Miles South: #7: Ladies Who Lunch Eat Hot Chicken Salad!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook.  

If you live in The South and you're a lady who lunches, then you are MOST DEFINITELY going to be eating chicken salad. You're going to be eating it cold on salads, croissants, toast points, and as tiny little tea sandwiches. You're gonna be eating all the different versions: cubed chicken and shredded chicken, chicken salad with fruit, chicken salad without fruit, chicken salad with nuts and without nuts. Chicken salad will be served on cucumber slices, apple and pear slices, and in celery. And just when you think chicken salad CANNOT be served in any other way, it will be served HOT!

Yes, you read that right, HOT. Paula Deen has a version where chicken salad is baked with crumbled potato chips on top and my cookbook, Just A Few Miles South by Ouita Michel, has a Hot Chicken Salad consisting of: chopped chicken, wild rice, white rice, sliced water chestnuts, cream cheese, mayo, white Cheddar cheese, sour cream, red onion, diced celery, and salt and pepper, to taste.

So look...I would be remiss if I didn't include some type of chicken salad in my Southern Summer Series and I'm surprised I've made it to week #7 without it, BUT here we are, Ouita Michel's Hot Chicken Salad. BECAUSE...there is just absolutely no stopping us with Every.Single.Version. of Chicken Salad down in the South. If one thing is for sure, we ladies down South will be eating chicken salad for lunch.  

And let me just tell you now...this version is so delicious it should come with a warning! The creaminess of the chicken, with the crunch of the water chestnuts, and the golden brown crispy bits along the edge of the casserole... this is chicken salad heaven! It's truly a must make dish!

Hot Chicken Salad

Adapted from Just A Few Miles South

by Ouita Michel

Makes 14-16 servings

3-1/2 cups chopped cooked turkey

3/4 cup dry wild rice, cooked according to package directions

1/2 cup white rice, cooked according to package directions

2 (8-ounce) cans sliced water chestnuts, drained and rinsed

4 ounces cream cheese, softened

2 cups mayonnaise

2 cups shredded white Cheddar cheese

1 cup sour cream

1/2 cup minced red oinon

1 cup small-diced celery

1 teaspoon salt, or more to taste

1 teaspoon white pepper

Preheat oven to 350F. Coat a deep 13x9" pan with nonstick spray. Set aside. 

Mix all ingredients in a large bowl until well blended. Pour into the prepared baking pan and spread evenly. Bake 45-60 minutes, until golden brown and bubbling around the edges and hot in the middle. It's pretty much a rule that you have to serve this with a nice green salad on the side.  

Southern Summer Series: Just A Few Miles South

 

Parmesan Chicken Meatballs with Creamy Tomato Orzo {So light and delicious}!

Listen up, folks! DO NOT SLEEP ON CHICKEN MEATBALLS! In the past few months I have made a variety of meals using ground and they have been our favorite recipes lately.

First there were the Chicken Zucchini Meatballs with Lemon Orzo which were so refreshingly light and delicious. Then there was the Buffalo Chicken Burger, which was SO GOOD if you love all things buffalo flavored. Then we made the Jalapeno Cheddar Chicken Meatballs with Herby Summer Sauce and those were spicy and cheesy and very moreish! We loved all those ground chicken dishes so much we picked another one this week, Parmesan Chicken Meatballs with Creamy Tomato Orzo! 

This Parmesan Chicken Meatballs with Creamy Tomato Orzo recipe is probably our favorite of the bunch! The meatballs are light and herby with just the right touch of Parmesan. They pair so well with the creamy tomato orzo and it really is the perfect, light, flavorful summer meal. Best of all, it comes together in 30 minutes or less and is also really economical to make.

I will warn you, this recipe makes A LOT of tomato orzo, which is great because it is delicious, BUT you might want to double up on the chicken meatballs. They were so delicious that my husband and son were plucking the meatballs right out of the pan into their mouths. When the meal was over, we had plenty of tomato orzo left, but the chicken meatballs were all gone. 

Give one of these delicious chicken meals a try this summer! You really can't go wrong. 

Parmesan Chicken Meatballs with Creamy Tomato Orzo

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Chicken Meatballs

1 pound ground chicken

salt and pepper, to taste

2 garlic cloves, minced

1/2 cup grated Parmesan

1/2 cup seasoned breadcrumbs

1/3 cup chopped fresh herbs, like parsley, basil, and chives

1 to 2 tablespoons olive oil

Tomato Orzo

3 tablespoons butter

16 ounces orzo

3 tablespoons tomato paste

32 ounces chicken or vegetable stock

salt and pepper, to taste

1/3 cup grated Parmesan cheese, plus more for topping

fresh basil, for topping

For The Chicken Meatballs: Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll mixture into 1-inch meatballs. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reach 165R.

For The Tomato Orzo: While the meatballs are cooking, make the orzo. Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the tomato paste and cook for another 1 to 2 minutes. Pour in the stock along with a big pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed. Remove the lid and stir in the parmesan. Taste and season more if needed. Serve immediately with the chicken meatballs. Add fresh basil and more parmesan for topping. 

With Tomatoes @ IHCC!
 

Southern Summer Series: Just A Few Miles South #6: Whitesburg Soup Beans and Buttermilk Cornbread!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

We're over halfway through with our Southern Summer Series, which is kinda sad because that means that summer is a little over halfway over. But, things are still delicious so that's good. This week we have a Kentucky staple from the hills of Appalachia, Whitesburg Soup Beans and Buttermilk Cornbread.

This is complete and total comfort food and it's really not all that unhealthy either. 

The beans take about 7 hours, four to five hours to soak and then another two hours to cook, so plan accordingly. The cornbread only takes about 20-30 minutes, and you should serve it as hot as can be straight from the skillet so have the beans hot and ready to go!

The soup beans are mild but flavorful and comforting and they pair so dang well with the Buttermilk Cornbread. 

When it comes to the cornbread, try to save yourself some bacon fat to season the bottom of the cast iron pan before adding the cornbread batter in. The cast iron pan and the bacon fat heat up in the pan and the pan should be really hot when you pour the cornbread batter in. You should hear a sizzle. This ensures a really nice crust on the bottom. The skillet cornbread bakes up fast, 15 minutes or so and you wanna serve it straight away with a nice ice cream size scoop of butter on top.

Now you're ready for total comfort food. Ladle some soup beans in a bowl and cut yourself a wedge or two of cornbread and get to dippin'!  

Whitesburg Soup Beans

Adapted from Just A Few Miles South

by Ouita Michel

Makes 2 quarts

1 pound dried pinto beans

1 cup chopped white onion

5-6 ounces boneless country ham, diced

1-1/2 tablespoons minced garlic

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

 1 teaspoon freshly ground black pepper

Pick pinto beans for pebbles, rinse until clean, and place in a 4-quart Dutch oven. Cover with cold water and soak 5-6 hours. Drain. Return to the pot, cover beans with about 3 quarts of water, and bring to a boil over medium-high heat. Add remaining ingredients. Cover and bring to a boil, stirring occasionally. Turn down to a slow simmer and continue to cook until the beans change color and are slightly softened but not mushy, about 2 hours. Taste for seasoning. Serve with Buttermilk Cornbread or Hoecakes.

 

Buttermilk Cornbread

Adapted from Just A Few Miles South

by Ouita Michel

Makes 1 large skillet bread or 12 wedges

1-1/3 cups white or yellow cornmeal

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg, beaten

1-1/3 cups buttermilk

2 tablespoons butter, melted

1 tablespoon butter or bacon drippings

Place a 9-inch cast-iron skillet in the oven and preheat to 400F. In a medium bowl, mix together cornmeal, flour, baking soda, baking powder, and salt. Add egg, buttermilk, and melted butter and mix well with a whisk. Carefully remove the hot cast-iron skillet from the oven and drop in 1 tablespoon butter or bacon drippings, swirl quickly to coat the pan, and return to the oven for another 2-3 minutes, until the butter bubbles and turns dark golden brown. Remove the skillet from the oven again and pour in the batter. Return immediately to the oven and bake 18-23 minutes, until the edges are brown and the center is firm to the touch. Cut into 12 wedges. Serve immediately with butter and/or Whitesburg Soup Beans. 

 Southern Summer Series: Just A Few Miles South