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Kentucky Proud Recipes

Roasted Beet, Fennel, and Sugared Pecan Salad

provided by The Governor's Mansion

1/4 cup white balsamic vinegar
2 tablespoons minced shallots
2 teaspoons sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup milk
1 1/2 tablespoons fresh thyme leaves
1 cup olive oil

In a medium bowl, whisk all ingredients together. Chill until ready to dress salad.
Salad: 2 red beets, trimmed and scrubbed clean
2 yellow beets, trimmed and scrubbed clean
1 tablespoon olive oil
Salt and freshly ground pepper
4 cups mixed baby salad greens
1 large fennel bulb, trimmed and thinly sliced
3/4 cup caramelized pecans

Preheat oven to 350 degrees. Rub beets with olive oil and season with salt and pepper. Place beets in a small baking dish, cover with foil, and bake 1 hour, or until beets are tender when pricked with a fork. Once cool, peel beets, and cut into a large dice. Toss baby greens in a large salad bowl with desired amount of dressing. Divide among plates. Layer fennel slices over greens, followed by the beets, and sugared pecans.

Serves 4

Grilled Chicken with Tomato Dressing

provided by The Governor's Mansion

4 (6-ounce) boneless, skinless chicken breasts
1/4 cup fresh squeezed lemon juice  
1/3 cup olive oil
2 tablespoons chopped fresh rosemary leaves
2 teaspoons salt  
1 teaspoon freshly ground white pepper

Place the chicken, lemon juice, olive oil, rosemary, in a re-sealable, 1-gallon plastic bag. Let marinate for 1 hour at room temperature.

 Preheat a grill pan to high heat. Remove the chicken from the plastic bag, place on platter and sprinkle with salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Place on serving platter and set aside. Drizzle with Tomato Dressing. (recipe follows)

Warm Tomato Dressing

2 teaspoon olive oil
10 ounces (1 pint) cherry tomatoes
3 crushed garlic cloves
2/3 cup red wine
¼ cup balsamic vinegar
1 Tablespoon sugar
¼ teaspoon sale
1 teaspoon red wine vinegar

Heat oil in skillet; add tomatoes and cook, stirring often until skins are blistered. Stir in garlic, red wine and balsamic vinegar, continue to cook until liquid has reduced by half (about five minutes) Stir in sugar, salt and red wine vinegar and cook for one minute more.  Spoon over chicken and serve.

Kentucky Greens and Honey Glazed Almonds

provided by The Governor's Mansion

2 pounds of washed and chopped greens (any combination of collard, mustard or kale)
3 Tablespoon salted butter
1 cup slivered almonds
½ cup local honey
½ cup organic chicken stock
8 cooked slices of country style smoked bacon
¼ teaspoon crushed red pepper flakes
Salt and pepper

Place green in cool water and bring to a boil and simmer for 10 minutes, drain and repeat, set aside
Melt butter in skillet; add almonds and cook until almonds are lightly brown
Add chicken stock and honey; allow to simmer until liquid has reduced by ¾ (about 5 minutes)
Add bacon, greens and red pepper
Toss together until greens are well coated and the bacon and almonds are evenly distributed

Bourbon Pecan Pie

1   stick butter
1   cup sugar 2   eggs, beaten
½  cup flour
     pinch of salt
2   T. Kentucky Bourbon
1   cup chopped pecans
1   cup chocolate chips
1   9-inch pie shell, partially baked

Preheat oven to 350 degrees.  Cream butter and sugar.  Add beaten eggs, flour, sale and Kentucky Bourbon.  Add chocolate chips and nuts.  Stir well.  Pour into partially baked pie shell and bake for 30 minutes or until center is set.  Serve with whipped cream or vanilla ice cream.

Serves 6-8