Bourbon & Maple Chicken Wings

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Don’t deny your Derby guests a fantastic version of everyone’s favorite appetizer! Chili peppers are optional if spicy food doesn’t suit. Give it a try and let us know what you think!

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 50 min.
Difficulty: Easy

Click here for ingredients.

Cooking Instructions:

  1. Preheat a gas or charcoal grill to a moderately hot temperature, 350-375°F; if using coals, wait until they turn white-hot.
  2. Melt the butter in a saucepan set over medium heat. Whisk in the onion powder, bourbon, maple syrup, tomato paste, salt, black pepper, and cayenne pepper; bring to a gentle simmer and cook, stirring occasionally, until thickened, 3-4 minutes.
  3. Place the chicken wings on a large platter or baking sheet and pat dry with paper towels; pour about half the bourbon-maple glaze over them, turning to coat. Pour the remaining glaze into a large bowl and set aside.
  4. When the grill is ready, brush the grates with a little oil. Arrange the chicken wings on the grill and cook, turning a few times, until cooked through and lightly charred, 25-35 minutes.
  5. When ready, transfer the wings from the grill to the bowl of reserved glaze; toss to coat.
  6. Arrange on a serving plate or platter and garnish with cilantro, scallion, and sliced chili peppers. 

Nutritional Information:

Cal: 520
Protein (g): 45.0
Carbs (g): 37.3
Sugars (g): 32.1
Fat (g): 16.2
Sat. Fat (g): 6.7
Fiber (g): 0.7
Sodium (g): 0.8 

Instant Pot Italian Chicken Soup

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Warm up with some homemade chicken soup using the Instant Pot. Lemon and Parmesan along with homemade sourdough croutons will take this soup from ordinary to extraordinary! If you don’t own an Instant Pot, follow directions and at step 6, use a large pan on the stove top and simmer at medium heat for at least one hour.

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 40 min.
Difficulty: Easy
Can be Frozen?: Yes

Click here for ingredients.

Cooking Instructions:

  1. Turn on the ‘sauté’ function on your Instant Pot.
  2. Season chicken thighs with salt and pepper all over; drizzle with 2 tbsp olive oil.
  3. Sear chicken in Instant Pot until golden, turning a few times, 4-6 minutes. Remove to a plate.
  4. Add 1 tbsp oil to Instant Pot followed by onion, celery, carrot, and a pinch of salt, sautéing until softened, about 5 minutes. Stir in garlic and cook for 1 minute longer.
  5. Return chicken thighs to Instant Pot and stir in broth, 2 cups water, thyme, oregano, and some salt and pepper to taste.
  6. Close the lid; follow the manufacturer’s guide for instructions on how to close the Instant Pot lid. Set the Instant Pot to the ‘Soup’ setting and set the timer to 10 minutes.
  7. Meanwhile, heat the remaining 2 tbsp oil in a skillet set over moderate heat. Add the cubed bread, sautéing until golden and crisp, tossing occasionally, about 5 minutes. Set off the heat and toss with half the chopped parsley and a pinch of salt and pepper.
  8. Once the ‘Soup’ cycle is complete, wait until the natural release cycle is complete; about 10 minutes. Carefully unlock and remove the lid from the pot; turn off the Instant Pot.
  9. Remove the chicken and roughly shred using two forks. Make sure all bones are removed.  Stir the shredded chicken back into the soup along with half the Parmesan and some salt and pepper to taste.
  10. To serve, divide soup between bowls and top with the croutons, remaining Parmesan, remaining parsley, and some lemon zest.

Nutritional Information:

Cal: 490
Protein (g): 29.6
Carbs (g): 28.5
Sugars (g): 6.8
Fat (g): 29.0
Sat. Fat (g): 9.2
Fiber (g): 3.7
Sodium (g): 1.5

Quick Roast Pork with Caramelized Apples

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Minimal ingredients and few steps make this pork tenderloin recipe a fantastic fall meal option. Apples are in season and compliment pork incredibly well. Throw in a side of bread or steamed green beans to round out this new family favorite!

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 45 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400°F. Stir together rosemary, garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub paste onto pork.
  2. Heat an ovenproof skillet over a moderate heat until hot. Add oil to skillet and then pork, browning on all sides, turning as needed. Remove to a plate.
  3. Melt butter in skillet and add apples and sugar, sautéing until starting to caramelize, 3-4 minutes. Sit pork on top of apples and transfer to oven, roasting until center registers 145°F on an instant-read thermometer, about 20-25 minutes.
  4. Remove from oven and transfer pork and apples to a platter, covering with foil.
  5. Set skillet over a medium heat and deglaze with apple cider, letting it reduce by half. Stir in cream and bring to the boil. Once boiling, stir in mustard and some salt and pepper to taste. Pour sauce around pork and apples before serving.

Nutritional Information:
Cal: 503
Protein (g): 44.4
Carbs (g): 14.3
Sugars (g): 11.5
Fat (g): 29.1
Sat. Fat (g): 12.1
Fiber (g): 1.7
Sodium (g): 0.8

Pecan Bourbon Bars

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Get Kentucky Derby ready with this easy recipe for Pecan Bourbon Bars! YUM!

Makes: 16 Servings
Prep Time: 10 min.
Cooking Time: 1 hr. 20 min.
Difficulty: Easy
Can Be Frozen? Yes

Click here for ingredients.

Cooking Instructions For The Crust:

  1. Preheat the oven to 350°F. Line a 9″ x 13″ baking pan with parchment paper, making sure it slightly overhangs the edges.
  2. In a food processor, pulse together the butter, flour, sugar, salt, and spices until the mixture resembles very rough breadcrumbs.
  3. Tip out into the pan and press firmly and evenly into base, smoothing it flat.
  4. Bake until dry to the touch and golden at the edges, about 20 minutes. Remove pan to a cooling rack.

Cooking Instructions For The Topping:

  1. In a stand mixer fitted with a whisk attachment, beat together the corn syrup, brown sugar, eggs, bourbon, and vanilla on a medium speed. On a low speed, gradually whisk in the flour and salt.
  2. Fold through the pecans. Spoon the topping over the crust, spreading it out evenly.
  3. Bake until set and golden on top, about 35-45 minutes; a toothpick should come out virtually clean from the middle when ready. Let cool completely before turning out and cutting.

Nutritional Information:
Cal: 391
Protein (g): 5.1
Carbs (g): 44.2
Sugars (g): 25.1
Fat (g): 23.1
Sat. Fat (g): 8.5
Fiber (g): 1.8
Sodium (g): 0.2

Summer Pasta Salad with Asparagus & Mozzarella

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Need a tasty new side dish for the holiday weekend? This pasta salad uses all your favorite fresh summer veggies! Make sure you double or triple the recipe for a party-size portion.
(For 4 servings)

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 20 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Cook the pasta in a large saucepan of salted, boiling water until ‘al dente, ‘ about 10-12 minutes usually.
  2. Remove the pasta to a large bowl of iced water using a spider skimmer. Return the water to a steady simmer before adding the asparagus, cooking until just tender to the tip of a knife, about 2 minutes. Drain and add to the bowl of iced water.
  3. Drain the pasta and asparagus, patting dry with paper towels. Cut the asparagus into sections.
  4. In a large bowl, combine the pasta, asparagus, tomatoes, bell pepper, mozzarella, olive oil, and some salt and pepper to taste, tossing to combine.
  5. Divide between plates and garnish with thyme sprigs.

Nutritional Information:
Calories: 609
Protein (g): 24.1
Carbs (g): 91.3
Sugars (g): 5.4
Fat (g): 18.5
Sat. Fat (g): 1.1
Fiber (g): 6.1
Sodium (mg): 522

Beef Tenderloin Sliders

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Makes: 8 Sliders
Prep Time: 5 min.
Cooking Time: 20 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat grill to 400°F. Rub beef with 1 tablespoon oil and season with salt and pepper.
  2. Lay beef onto grill and cook until lightly charred and firm to the touch, turning occasionally, about 6 to 8 minutes; the center should read 130°F on an instant-read thermometer for medium-rare. Remove and wrap in foil.
  3. Toss onion with remaining oil. Arrange on grill, spreading out across grates, and cook until lightly charred, turning once or twice, about 3 to 4 minutes.
  4. Toast buns on grill. Spread bottom halves with Brie. Thinly slice beef and pile on top of Brie, followed by onions, arugula, and bun tops.

Nutritional Information:
Cal: 340
Protein (g): 19.1
Carbs (g): 17.9
Sugars (g): 3.0
Fat (g): 21.7
Sat. Fat (g): 9.7
Fiber (g): 0.4
Sodium (g): 0.5

Avocado Deviled Eggs

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Makes: 6 Servings
Prep Time: 5 min.
Cooking Time: 20 min.
Chilling Time: 1 hour
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Place eggs in a large saucepan and cover with about 1 inch cold water. Bring to the boil over a high heat and cook for 1 minute.
  2. Remove pan from heat and cover it with a tight-fitting lid. Set aside for 10 minutes.
  3. Transfer eggs to a bowl of ice water to cool for 3 minutes. Drain, crack and peel the eggs, rinsing off any shell.
  4. Cut them in half, scooping out the cooked yolks into a mixing bowl; reserve the whites.
  5. Halve, pit, peel and dice the avocado. Add the flesh to the egg yolks along with the mayonnaise, lime juice, paprika, salt and pepper.
  6. Using a fork, mash until mostly smooth; you can keep some texture to it if you like. Stir in the chopped cilantro.
  7. Spoon mixture into the reserved egg whites. Place on a serving platter, cover with plastic wrap, and chill for 1 hour.
  8. When ready to serve, garnish with chives and a sprinkle of paprika.

Nutritional Information:
Cal: 153
Protein (g): 7.0
Carbs (g): 3.0
Sugars (g): 1.0
Fat (g): 12.6
Sat. Fat (g): 2.7
Fiber (g): 2.1
Sodium (g): 0.3

Black Forest Cake with Cherries & Cream in Dessert Cups

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This dessert is light, beautiful and unbelievably delicious! What a treat!

Makes: 4 Servings
Prep Time: 40 min.
Steeping Time: 1 hour
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400F. Grease and line a 1 lb loaf pan with parchment paper.
  2. In a mixing bowl, beat together egg yolks and sugar until pale and thick, 2-3 minutes. In a separate bowl, beat egg whites until stiff.
  3. Sieve flour and cocoa into egg yolk-sugar mixture, folding to incorporate. Whisk in melted butter and one-third beaten egg whites to loosen.
  4. Carefully fold in remaining egg whites. Transfer batter to pan and bake for about 20-25 minutes until risen and dry to touch. Transfer to a cooling rack to cool completely.
  5. Toss together cherries, kirsch, lemon juice and confectioner’s sugar in a mixing bowl. Leave to steep for 1 hour.
  6. Turn out cake and cut into bite-sized pieces. Divide between four dessert glasses and top with steeped cherries and their juices.
  7. Garnish with whipped cream and chocolate curls before serving.

Nutritional Information:
Cal: 454
Protein (g): 7.9
Carbs (g): 58.4
Sugars (g): 35.6
Fat (g): 18.7
Sat. Fat (g): 10.4
Fiber (g): 4.5
Sodium (mg): 119

New Year’s Day Corned Beef & Cabbage

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Serving corned beef and cabbage on New Year’s day is a tasty tradition to adapt as it is associated with good luck and prosperity in the New Year. Hoppin’ John black-eyed peas are another favorite as an added side (not included in this recipe). If you have a favorite traditional dish in your family, we’d love you hear about it. Please share it in the comments.

Makes: 8 Servings
Prep Time: 10 min.
Cooking Time: 3 h 30 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Place brisket in a large Dutch oven and cover with water. Stir in spice packet contents, bay leaves, thyme and rosemary.
  2. Bring to the boil over a moderate heat and then reduce to a simmer, cooking until brisket is tender, about 3 hours; check on water level every 30 minutes or so, topping off as needed.
  3. Stir in potatoes and continue to cook at a steady simmer until tender, about 10-15 minutes.
  4. In meantime, melt butter in a large skillet set over a medium heat. Add cabbage, a generous splash of water and a pinch of salt, covering skillet with a lid.
  5. Cook over a reduced heat until tender, stirring occasionally, about 6-9 minutes.
  6. Remove potatoes from Dutch oven when ready and stir into cabbage along with cranberries, parsley and plenty of salt and pepper to taste.
  7. Remove brisket from Dutch oven and let rest under aluminum foil for 10 minutes before slicing. Reheat cabbage and potatoes as needed before dividing between plates along with beef.
  8. Garnish with parsley sprigs and serve with brown bread and beer on the side.

Nutritional information*:
Cal: 696
Protein (g): 45.0
Carbs (g): 23.9
Sugars (g): 13.0
Fat (g): 46.5
Sat. Fat (g): 16.3
Fiber (g): 6.2
Sodium (g): 1.2

*Nutritional info excludes bread and beer.

Baked Spaghetti Squash with Southwest Filling

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Makes: 4 Servings
Prep Time: 1 hour 15 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 350F. Discard seeds and stringy membrane from squash halves. Rub cut sides with olive oil and season with salt and pepper.
  2. Place cut-side facing down on a baking sheet. Bake for 40-50 minutes until tender to the tip of a knife.
  3. Remove from oven, turn over, and let cool briefly as you prepare filling.
  4. Stir together kidney beans, sweetcorn, hominy, bell pepper, jalapeños, tomatoes, ½ tsp salt and ¼ tsp pepper in a mixing bowl.
  5. Spoon into the spaghetti squash halves and top with shredded cheese. Return to the oven to melt cheese, 5-10 minutes.
  6. Remove from oven and let stand briefly before serving with a garnish of cilantro.

Nutritional Information:
Cal: 394
Protein (g): 15.1
Carbs (g): 56.3
Sugars (g): 13.3
Fat (g): 15.2
Sat. Fat (g): 5.7
Fiber (g): 14.3
Sodium (mg): 635