Chicken Pot Pie for A Rain-Soaked Soul

Rainy Mondays (and Tuesdays) are never a great way to start any week, especially following a beautiful weekend with temperatures reaching into the 80's. Work is hard enough to go to without cold side-ways rain and battling with drivers who have "all of the sudden" forgotten how to drive.

I was cold all day, down to the bone. I could not wait to get something warm in my tummy. Chicken pot pie sounded like the perfect turn-on for a dreary April day.

Chicken Pot Pie for a Rain-Soaked Soul

1 cup diced potatoes
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup peas
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
dash of pepper
good pinch of salt
3 chicken breasts, cooked and cubed
1 pie crust (yes I bought one)

**and any other ingredients that turn you on...**

Preheat your oven to 400 degrees. Saute the onion, celery, carrots, and potatoes in the butter for 10-12 minutes.

Bring water to a boil and cook chicken for 13-15 minutes. Cut chicken into cubes.

Add flour to sauteed vegetables, stirring constantly until well mixed. Pour in the half & half with the chicken broth, and stir until sauce begins to thicken and bubble. Add in your salt, pepper, chicken, and peas. Pour into 2-quart casserole dish and top with the pie shell. Cut slits in the top to help vent. Bake for 40-50 minutes until golden brown and bubbly.

Let sit for 5 minutes to cool. Grab a blanket, a good book and ENJOY :)

And if Kentucky weather cannot get any more weird...you may even enjoy a walk outside this evening. Sunny and trying to dry out, I think a little yogurt (chocolate and peanut butter swirl to be exact) from the new hit Orange Leaf might be a perfect way to end the day.

It's That Time of Year Again

The warm weather decided to grace us with her presence today, and although it may be Sunday before the weather really heats up, it seems Spring has finally arrived in the Bluegrass - just in time for opening weekend of Keeneland. If you are one of the lucky ones who does not have to sit behind a desk tomorrow, be sure to have a bloody mary in the Paddock for me!                            

Happy 75th to Keeneland
www.kentuckyhorse.org

The Lexington Farmer's Market is another opening Lexington has to offer this weekend. The Cheapside Park location in the Fifth Third Pavilion will be open Saturday, April 9, at 8 a.m. and run until 1 p.m. If you cannot make it out on Saturday, you can catch the Farmer's Market at their Southland Drive location on Sunday morning. The Tuesday/Thursday markets on South Broadway and Maxwell will open on May 3.


Vendors from near and far travel downtown to sell fresh vegetables, fruits, meats, cheeses, bread, flowers, and even wine. Not only is it a healthy way to shop, but you are supporting fellow Kentuckians. There is plenty of free parking across the street in the parking garage right next to the "big blue" building. Be Kentucky Proud, and venture on down.

And for those golf fans out there, The Masters concluded the day with Rory McIlroy tied for first as the youngest ever first-round leader. In 2007, a friend and I had the privilege of going to the Wednesday practice round. Not only did we experience the majestic elegance of the Augusta National Golf Club, but we enjoyed the best (and cheapest) egg salad and pimento cheese sandwiches ever with a little bit of Adam Scott on the side.

HAVE A GREAT WEEKEND!!

Beer Tasting Anyone?

Fellow Lexingtonians, if you have not checked out the Beer Trappe, you are missing out. Personally, I am not a " beer connoisseur," but what better way to explore new horizons than through tastings. A good friend and I decided to take advantage of the Beer Trappe's tastings and ever changing beers on tap. With a constantly rotating 8 beer draught list, consumers are offered the choice of sampling four 4 oz. tastings for $10.00, 2 oz. tastings for $1.00 each, or take a gamble and buy a glass.

The 8 featured beers for Tuesday, April 5, were as follows:

1. Three Floyds Alpha King, an American Pale Ale (6.5% abv)

2. Ommegang Abbey Ale, a Belgian favorite (8.5% abv)

3. Founders Imperial Sout, a lush malt flavored stout (10.5% abv)

4. Dupont Ferot, a world class Farmhouse ale (7.5% abv)

5. Founders Double Trouble, Founder's Double IPA (9.4% abv)

6. Great Lakes Dortmunder Gold,  a mild German lager (5.8% abv)

7. Three Floyds Gumballhead, a popular American summer ale (4.8% abv)

8. Steenberge's Klokke Roeland, a malty Belgian ale (11.0% abv)

http://thebeertrappe.com/

Not only do they offer tastings for our taste buds, but they also offer Beer Schools which focus on seasonal beers. Explore the flavor, culture, and "behind-the-scenes" of each featured beer. 

Although it's a little short notice, if you are interested in expanding your beer knowledge, check out the "Spring Seasonals" offered on April 10, 2011. There are two tastings at 4 p.m. and 6 p.m. at a cost of $10.00. Reservations are suggested, as space is limited to 16 people per session. Call 859.309.0911

Featured beers:

1. Brooklyn Summer Ale

2. Southern Tier Raspberry Wheat

3. Great Lakes Conway Irish Red

4. De Dolle Bos Reun

5. Augustiner Maximator

6. Sierra Nevada Bigfoot Barleywine

You'd be surprised what might turn you on...

LOCATION: 811 Euclid Ave Lexington, KY 40502

HOURS: Tuesday - Saturday  11 a.m. - Midnight; Sunday  1 p.m. - 10 p.m.

Soup Sunday

In lieu of the Academy of Country Music Awards, and my loyal support of my favorite food magazine, Food & Wine, Sunday's dinner consisted of two soups. In the March 2011 issue of Food & Wine Magazine, country music singer, Jennifer Nettles (Sugarland), teamed up with Atlanta chef Steven Satterfield to create four different soups with mix-and-match toppings for a dinner party. The toppings range from seared scallops to potato croutons to sauteed mustard greens. What a refreshing way to please all kinds of taste buds...

The two soups I chose were the Silky Cauliflower (with seared scallops, herb salad, and dijon-roasted cauliflower) and Chunky Tomato (with Fontina cheese, pan-fried potato croutons, and fennel-orange gremolata). I was intrigued with the topping they used, but as with anything choose whatever toppings turn you on.

Silky Cauliflower Soup (F&W, p. 128) http://www.foodandwine.com/recipes/silky-cauliflower-soup
Seared Scallops (F&W, p.132)
Dijon-Roasted Cauliflower (F&W, p 132)
Hear Salad (F&W, p 132)

Chunky Tomato Soup (F&W, p.130) http://www.foodandwine.com/recipes/chunky-tomato-soup
Pan-Fried Potato Croutons (F&W, p. 130)
Fennel-Orange Gremolata (F&W, p. 130)
Fontina Cheese

Enjoy!

Game Day in Kentucky

Growing up in Kentucky, turn-ons include horse racing, bourbon, and Kentucky basketball. April in the Bluegrass is a playground for all three. CAT fans across the nation are in high-gear as our boys in blue head into the Final Four game this evening. 

For those who pre-gamed last night and woke up a little groggy, or those wanting a nice base for a full day of boozing, might want to get your game-day-face on with breakfast. Perhaps a frittata...and the best part is, you can throw in whatever turns you on...

My Game Day Starter: Frittata with tomatoes, spinach, onion, bacon, and Emmental cheese (Swiss)

10 large eggs

1/4 cup milk 

3 tablespoons freshly grated Parmigina-Reggiano cheese

2-3 tablespoons chopped basil

¾ teaspoon salt

½ teaspoon pepper

3 tablespoons extra-virgin olive oil

1 small yellow onion, diced (shallots)

2 roma tomatoes, diced

5-6 slices of bacon, cooked and crumbled (ham/prosciutto/pancetta)

3 green onions, diced

2 cups spinach, wilted in bacon grease

4 ounces of Emmental cheese, cut into small cubes

Preheat your oven to 350 degrees. In a bowl, beat eggs, milk, Parmigiano, basil, salt, and pepper. In a 10-inch cast iron skillet (or any ovenproof nonstick skillet), heat the oil over medium heat. Add the onions (yellow) and cook over medium heat until softened. Stir in tomatoes, wilted spinach, green onions, and bacon until warm (3-4 minutes). Add the egg-mixture. Once the mixture begins to set (about 5 minutes), poke the Emmental cheese into the eggs. Bake the frittata until set (20 minutes). To loosen the sides and bottom, shake the skillet over high heat. Invert the frittata onto a plate and cool for 5 minutes. Cut and serve with toast. Serves 6-8 people.

If you really want to get a jump on the morning, have a Bloody Bull with your frittata:

Bloody Bull – 1 serving

2 oz vodka

4 oz tomato juice

2 oz beef bouillon

Dash of Worchester sauce

Salt (to taste)

Pepper (to taste)

Celery salt (to taste)

Dash of Tabasco sauce or pinch of horseradish (for a kick)

Lemon/lime/celery for garnish

Shake the ingredients that turn you on, and pour over ice. Garnish with lemon, lime, or celery. Cheers, and GO CATS!