This is a simple appetizer but so refreshing and perfect for summer. You need three simple ingredients and skewers to make a flavorful and filling appetizer for your guests: fresh basil leaves, cherry tomatoes, and buffalo mozzarella balls. This is a version of the Italian Caprese salad without the olive oil [...]
Chef Zachary Dickerson of Cerulean has recently served up this winner for a few events and it is absolutely my favorite bread pudding recipe.Caramel Sauce1 cup sugar¼ cup water (just enough to help the sugar melt)½ cup heavy cream (room temperature)¼ cup butter (room temperature)Splash of bourbon (roughly 2 tablespoons)Pinch of [...]
One of my winter favorites is an old-fashioned vegetable soup. I'm famous for not using recipes, but here are the ingredients and how I make my soup. Ingredients: Chopped whole onion 3-4 stalks of chopped celery Carton of organic chicken broth Variations of vegetables including carrots, mushrooms, green beans, corn, [...]
This hearty soup is perfect for a dreary winter day. Here are the ingredients for the Bluebird's Sausage, Potato, and Kale Soup. Ingredients: 4 strips Marksbury Farm thick-cut bacon, sliced 1 pound Marksbury Farm Zesty Italian sausage 5 unpeeled large russet potatoes, chopped into cubes 8 cups chicken broth 3 [...]
The name Chess Pie has a couple of possible derivations. One idea is that it was kept in a pie chest like many pies prior to refrigeration, and eventually, the "t" was dropped. The other idea is that on-hand ingredients were used to whip up what was called "just pie" [...]
Ingredients: ½ lb. shredded gouda cheese ¼ lb. shredded pepper jack cheese ¼ cup mayo ½ lb. softened cream cheese 1 tsp minced garlic ¼ cup medium diced roasted red pepper 1 jalapeno seeded and finely diced 1 tsp onion powder 1 tbsp buttermilk salt and pepper to taste Instructions: [...]
Jess tried a pork chop recipe that was so delicious, I have to share it with you. It came from a favorite recipe book called the Sicilian Gentleman's Cookbook by Don Baratta. My Kentucky gentleman made my night when he served this for supper. Ingredients: 6 center-cut Marksbury Farm pork [...]
The ingredients in this salad blend to create a special flavor combination that is difficult to describe, but perfect for a warm day. It's no wonder this salad was featured by Southern Living in The South's Best Cheap Eats. Salad Spring mix or wild lettuce mix 2 oz blue cheese [...]
When tomatoes unexpectedly arrived from a friend in Tennessee, I pulled out the canner and the dehydrator to preserve these vine-ripened early surprises. I've had my dehydrator for years, and it's wonderful for many things, but I mainly use it to make sun-dried tomatoes that are (obviously) not sun-dried. While Italians [...]
When family friend David Puckett came for dinner, he brought his pasta-making machine and cranked out fresh pasta for us! In Italy, restaurants often offer freshly made pasta, but it's a little harder to get here, so you might have to learn to make your own. I'm including David's recipe [...]
This is my go-to pesto recipe, but if you have been following me for long, you know that I always give myself room to alter recipes. So consider this the base, but you can drop the cheese or change the pine nuts to another nut if you want a simpler [...]
Since my mind has been in Italy, I wanted to share a recipe from Iolanda Marcocci, one of the original nonnas at Tuscan Women Cook, a cooking school based in Montefollonico, Italy. Here is an excerpt from their newly released cookbook, available now at Kentucky Soaps & Such. Like most [...]
This is an original recipe from our talented Culinary Director at Wilderness Road Hospitality! It makes 10 servings. Meatloaf: 5 lbs. ground Marksbury Farm grass-fed ground beef 4 slices bread 1 cup milk 2 T Worcestershire 2 eggs 3 cloves garlic (minced) 1/4 cup Dijon mustard 1 T salt 1 [...]
What began as a mission to bring life back to Stanford’s downtown has developed into a one-of-a-kind destination for visitors to stay, eat, shop, relax, and meet in a beautiful small-town setting.
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