Kentucky Hot Brown

In honor of Kentucky Derby, I made Kentucky Hot Brown. I really wasn't sure how the kids would like this dish. It did have bacon which is always a plus. Kentucky Hot Brown normally is made with roasted turkey breast but to save time I used deli turkey meat. After assembling the open face sandwich, a rich Mornay sauce tops the sandwich. It was so good. My kids loved it. Since my husband wasn't home, I made him up a plate. Reluctantly, he tried it. The kids kept telling him how good it tasted. He agreed with the kids. If you are having a Kentucky Derby party, then serve this dish. I'm betting it will be popular.

Kentucky Hot Brown
4 slices thick bread, like Texas toast
14 oz. deli turkey breast   
8 bacon slices, cooked
2 Roma tomatoes, sliced in quarter
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus topping
salt and pepper, to taste
Parsley for topping

Directions:

1. Heat the oven on broil. 
2. Cut the crust from the bread.
3. Toast the bread lightly. 
4. Set onto a baking sheet lined with parchment paper.
5. Place the toast onto the baking sheet. 
6. Top the toast with layers of the turkey. 
7. Place two slices of bacon over each turkey slices.
8. Place the quartered tomatoes on the side. Set aside.
9. In a medium saucepan, melt the butter over medium heat.
10. Whisk in the flour to form a thick roux. 
11. Cook the roux for 1 minute.
12. Whisk in the heavy cream. 
13. Bring the mixture to a boil and allow to simmer for 3 minutes. 
14. Remove from heat and whisk in the Pecorino-Romano cheese.
15. Season with salt and pepper. 
16. Pour the Mornay sauce over the open face sandwiches. 
17. Top with some shredded Pecorino-Romano cheese.
18. Place the sandwiches in the broiler until the cheese is bubbly and golden brown.
19. Sprinkle with Parsley and serve immediately. 

Recipe adapted from Brown Hotel. 

One year ago......................I made Mexican Rice.
Two years ago....................I made Guacamole.
Three years ago..................I made Coconut Cream Cheese Pinwheel Cookies.

Did you already know..................
-In 1926, the Brown Hotel in Kentucky had over a thousand guest attending their dinner dance.
-Around midnight, the band would take a break and the guest would retire to the kitchen for a meal. 
-Chief Fred Schmidt created the hot brown for the hungry dancers.

Skillet Red Potatoes

Right after I had made recipes with herbs de Provence, my sister had mailed me some. She thought it would be something I would like. Since I have a nice quantity of herbs de Provence, I decided to try it on some potatoes. Also, I had some left over Gruyere so I sprinkled some on top. Now, Gruyere isn't cheap so I want to ensure I use it up. It was a nice addition to this dish. I had planned on making some mashed potatoes but elected a change. We have mashed potatoes almost every week. My daughter loves them. She would pick either mashed potatoes or rice for every meal (or cupcakes). I am glad I made something different. The kids really liked this dish. This dish would be easy to change the herbs or cheese. It is an easy dish to make.

Skillet Red Potatoes

2 Tbsp olive oil
2 Tbsp butter
12 small red potatoes, cut in quarters
1 Tbsp herbs de Provence
1 tsp salt
1/2 tsp black pepper
1/4 cup Gruyere cheese, shredded

Directions:

1. In a large skillet, heat the olive oil over medium heat. 
2. Add the butter and allow to melt.
3. Add the red potatoes. 
4. Season the potatoes with the herbs, salt, and pepper.
5. Cover and allow to cook for 10 minutes. Stir occasionally.
6. Uncover and allow to cook for another 8 minutes or until done.
7. Season to taste and sprinkle with cheese.

Recipe by Jen of Sweet Morris.

Two years ago..............................I made Chocolate Chip Bars.
Three years ago............................I made Nuevo Texas Waldrof Salad.

Did you already know.............................
-Potatoes were first cultivated by the Incas. 
-Around 1537, Europeans discovered potatoes when the Spanish conquered Peru.
-In Washington D.C., there is a potato museum.

Lemon Blueberry Cheesecake Bars

Lately, I have been slacking in the cooking. When I do cook, I've been making some of our favorite meals like lasagna soup or blueberry oatmeal. It is because Spring is here and I just don't want to be home. The flowers are in bloom and it is hard to stay home. Well, this weekend was rainy or cloudy so I figured I would stay home and rest. I asked my husband what kind of dessert should I make this weekend. He elected chocolate chip cookies until I showed him the dessert I was thinking we should try. He agreed with my selection. This dessert was gone beside the piece my children wrapped for their lunch. It is a soft bar. It is creamy with a nice touch of lemon to them. I didn't wait for them to chill before serving. I guess it would have firmed a little more but my husband didn't want to wait an hour for them to cool after cooking so there was no waiting additional time. I did change the recipes topping and the crust. I really like how the dessert came out.

Lemon Blueberry Cheesecake Bars
Crust:
4 cups mini vanilla wafer cookies
3 Tbsp sugar
2 tsp lemon zest, grated
8 oz. butter, melted

Directions:

1. Preheat oven to 325 degrees F.
2. Line a 8x8 baking dish with parchment paper. Set aside.
3. In a food processor, pulse the cookies, sugar, and lemon zest until the texture of sand.
4. Add the melted butter. Pulse until combined.
5. Remove 1 cup of the mixture and set aside.
6. Press the remaining mixture into  baking dish. 
7. Bake the crust for 10 minutes. Remove allow to cool.

Filling:
2 packages (8 oz.) reduced fat cream cheese, softened
2 eggs
1/2 cup sugar
1/4 cup lemon juice
1 Tbsp lemon zest
1 1/2 cup fresh blueberries

Directions:

1. In the food processor, combine the cream cheese, eggs, 1/2 cup sugar, lemon juice,1 Tbsp lemon zest.
2. Process until smooth. 
3. Pour over the crust. Set  aside. 

Topping:
1 cup of the crust filling
1/4 cup sugar
1/4 cup all purpose flour
2 Tbsp butter

Directions:

1. In a small bowl, combine the crust filling, sugar, and flour.
2. Cut in the butter with a fork.
3. Evenly distribute the topping over the filling mixture.
4. Bake the bars for 35 minutes or until the top is lightly golden. The middle will still be a little jiggly.
5. Remove from the oven and allow to cool for 1 hour.
6. Transfer the bars to the refrigerator to allow to chill for several hours before serving.

Recipe adapted from Betty Crocker.

One year ago................................I made Cream Puffs.
Two years ago..............................I made Softies Morning Rolls.
Three years ago............................I made Double Chocolate Cookies.

Did you already know.......................
-In April, the average temperature for North Carolina is in the 60s.
-North Carolina has three geographic demographics: the coast, piedmont, and the mountains.
-Piedmont is the land at the base of a mountain.

Provence Chicken

When I see our oldest son, we normally talk about different foods we have made. Recently, he told me about his favorite dish. I knew I had to try it especially since it has asparagus in it. Asparagus has been popular in my household since my husband finally tried it. Yes, we wore him down enough to give in to our peer pressure. Hey, it was for a good cause-he should be eating his vegetables. If my children eat their vegetables, then my husband can too.This recipe is seasoned with herb de Provence. It has shallots, asparagus, tomatoes, and topped with Gruyere cheese. I liked it. Good choice, son, good choice.

Provence Chicken
2 tsp olive oil
4 chicken breast
1 Tbsp herbs de Provence
2 Tbsp shallots, chopped fine
10 sweet cherry tomatoes, quartered
10 asparagus, chopped
salt and pepper
4 slices Gruyere cheese

Directions: 

1. Preheat oven to broil. 
2. In a large skillet, heat the oil over medium heat.
3. Add the chicken to the pan.
4. Sprinkle the herbs over the chicken and allow the chicken to brown. 
5. Turn the chicken and season other side with a little herbs. 
6. Remove the chicken onto a plate. Set aside.
7. Add the shallots, tomatoes, and asparagus. 
8. Sprinkle a little herbs on top of the vegetables. 
9. Saute the vegetables for 5 minutes.
10. Add the chicken back to the pan.
11. Season with salt and pepper to taste. 
12. Allow to cook until the chicken is thoroughly cooked and the asparagus is tender.
13. Transfer the chicken to an oven proof pan. 
14. Top with the vegetables. 
15. Cover with a slice of cheese on top.
16. Place in broiler and cook until the cheese is melted.
17. Allow to rest for 10 minutes before serving.

Recipe aspired by my son.

One year ago..........................................I made Steak Sandwiches.
Three years ago.....................................I made Oatmeal Crisps.

Did you already know.......................
-To grow asparagus from seeds, it will take three years to harvest.
- An asparagus crop can be harvested for 15 years.
-White asparagus is grown underground so the lack of sun will prevent the vegetable from turning green.

Almost herbs de Provence

Since I have so many spices in my kitchen, I like to make up my own blends rather than buy them. I make my own poultry seasoning and taco seasoning. Well, now I have added another blend. I will admit I had to buy some more rosemary since I was out. I didn't realize how often I use it but it seems like I go through a lot of it. Also, I had to leave out savory since I had never bought it and couldn't find it. Last year, I had some in my farm share but didn't think to dry it. Since I had so many other herbs, I decided not to go hunting all over town for savory. Why am I showing you this blend? My next posting will probably not surprise you if this blend shows up in it.

Almost Herbs de Provence
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried marjoram
1 Tbsp dried fennel seed

Directions:

1. In a zip lock bag, add all the ingredients. 
2. Shake well until combined. 
3. Store in an air tight container.

Recipe adapted from Emeril.

One year ago.................................I made Bunny Cupcakes.
Two years ago...............................I made Fried Cheese Sticks.
Three years ago............................I made Breakfast Bruschetta.

Did you already know......................
-Herbs de Provence are herbs reminiscent of Southern France.
-Different brands have different mixtures of herbs but traditional summer savory is included. 
-The addition of lavender is not a traditional ingredient.