Kentucky Girl Cooking

Another Limited Edition flavor that is delicious!
I found these at Walmart!

Guys don’t be wasting your time on this page trolling for women to scam! Dont make comments asking to accept your friend request and don’t comment on our profile pic.
I am NOT interested and if my viewers are, then this is the wrong page to do your socializing!

Supporting my friend Missy with her new cookbook! Mountain Cookin’ with Missy is her cooking page. Check her out!

From a small potted Blueberry bush to some yummy Blueberry jam!

My sun loving flowerbed!

My small asparagus bed sure is blessing me this season! This is a weeks worth of harvest.
Harvesting asparagus is a DAILY chore! It will grow about 4-6 inches a day! Wow!
I hope to make a video next week making a Roasted Asparagus-Cauliflower soup! Yummy!

Who loves toffee candy? It’s one of my favorites and it’s SO easy to make!

It’s time to sip on some warm Pumpkin Spice coffee…low carb style!

1 1/2 cups unsweetened almond or coconut milk
1 1/2 Tbsp espresso powder (found in coffee isle at Walmart or grocery)
1 Tbsp Torani sugar free vanilla flavor (found in coffee section also
2-4 Stevia packets, start with 2 and then add more if desired to taste or none at all
1 to 1 1/2 tsp pumpkin pie spice (see note at end of recipe for homemade spice recipe)or use pre-made spice from store
2 Tbsp Heavy whipping cream- add last after blending first four ingredients.
Redi Whip topping for garnish

Using a blender or bullet mixer, mix until well blended. Now add the heavy cream and stir.
Pour into a thick glass or mug and heat in microwave until hot, about 2 minutes.
Stir again with spoon
Top with a healthy sq**rt of Redi Whip and sprinkle lightly with cinnamon
Enjoy!
Homemade Pumpkin Pie spice:
Use 1 tsp or 1 1/2 tsp per mug of coffee and other recipes that call for pumpkin pie spice.
3 Tbsp cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 1/2 tsp allspice
1 1/2 tsp ground cloves
Mix together and store in airtight jelly jar.

Homemade biscuits…along with gravy, eggs over medium, fried bologna and mixed berry jam. Yummy!
Happy Sunday!

Vegetable beef soup, fried green tomatoes (chopped) and cornbread is what’s for supper!
Make your life easier and cut them in chunks instead of slices! Coat with a little cornmeal and flour and fry just like you would potatoes!

Who loves BOILED peanuts besides me? I used to buy these EVERY time I would head south to the beach. Well…you can also buy them at Walmart! I heat them up in a saucepan and then eat them! They taste exactly like the ones I have bought beside the road in South Carolina! So if you like these…then don’t go all year waiting until you drive back to South Carolina or any other southern state…try these!

Yummy Whole Grain pancakes!
Who likes healthy foods besides me? The more whole natural foods I eat, the more I dislike fast foods and processed foods!
Here’s a delicious healthy alternative to just plain pancakes.
This is great for athletes, hikers and those who need some good long lasting carbs that are better on your blood sugar than simple carbs.

1 1/2 cups whole wheat flour
3 1/2 tsp baking powder
1 tsp salt
Stir these dry Ingredients together and make a well in center.

1 large egg, beaten
1 1/4 cups milk (I use Fairlife milk because it has 50% less sugar)
3 Tbsp melted butter (not margarine)
1 Tbsp Agave syrup

Add these wet ingredients to the dry and lightly stir.

Add 1 to 1 1/2 cups fresh washed blueberries
1/2 cup oats, quick cooking or rolled. Either will work.
1/2 cup water
Stir again just until all is moistened. Don’t OVER STIR.
Heat a skillet on medium and add small amount of cooking oil...just enough to oil the pan. I used classic olive oil.
Scoop some batter into the skillet and use your spoon to spread it to the size you want. Keep them small enough that you can flip it easily with a spatula.
While the first side is cooking, sprinkle the uncooked side with cinnamon and about some sliced almonds. This TOTALLY OPTIONAL but I like it this way.
Flip the pancake when underside is brown.
I turn my stove on down to med low at this point and fry these a little slower than a regular pancake. They are thicker and take a little longer. You just need to keep the heat low enough so that you don’t burn them.

Serve with syrup of your choice or use Agave syrup to keep with the healthy theme. Agave is low on the Glycemic Index and therefore doesn’t raise your blood sugar quickly. This is a better alternative for diabetics also. You won’t feel that “sleepy” feeling with these like you do with regular pancakes.
I hope you try this recipe. Let me know what you think!
One more thing....these keep well in the refrigerator in a ziplock bag for several days. Just reheat in the microwave.

Homemade Chicken Mushroom Wild Rice Soup tonight!

No recipe but I’ll share what I used. I’m trying to use up some things in my pantry and refrigerator.
1 whole chicken, cooked and deboned
(You can use chicken tenders or even canned chicken)
1 quart liquid from cooking the chicken (strained)
1-32 oz box chicken broth
1 cup dry wild rice (you can use white)
3 ears of corn cooked and cut off
2 cups sliced mushrooms
3/4 cup chopped frozen spinach (optional)
2 packets Sazon Tropical rice seasoning (see photo)

I cooked this chicken in the crockpot and then just froze the entire thing along with the juice. I did this 2-3 weeks ago.
I thawed it out and then strained all the liquid into a large soup pot, then I deboned the chicken and added it to the liquid.
Add the 32oz chicken stock now also. Bring to a boil. Stir in the dry rice and mushrooms, and turn heat to low and keep at a simmer for 15 minutes.
Next add the Sazon season packets, the corn (cut it off the cob) and the spinach.
Continue to cook at a simmer for about 10 more minutes.
I used salt and pepper to taste. This is yummy and easy!
The seasoning is found in the isle where the rice is located. I bought this flavor in Florida but there are other flavors if you can’t find this one. Pick what you think you’ll like.
This makes enough to easily feed four hungry people or 6 not so hungry people.
Serve with crackers or cornbread.

Last nights dinner: Pork Tenderloin- pan fried, sautéed asparagus with garlic, and roasted cauliflower and carrots with walnuts.

Here is the recipe for the Roasted Cauliflower and Carrots with Walnuts:
1 cauliflower head, rinsed well..cut in half, then quarters. Cut out stalk and then separate the flowerets. Cut large ones into bite size pieces.
Slice 4-5 carrots, washed and cut lengthwise and then cut into bite size pieces.
Place into a large bowl and add 2-3 tablespoons of olive oil and toss.
One cup of walnuts-save for later

Place a sheet of parchment paper onto a baking sheet.
Layer cauliflower and carrots into a single layer on the pan. Sprinkle with Salt and pepper.
Bake in oven at 400 degrees for 20 minutes.
Remove from oven.
Toss walnuts with 1 Tablespoon of olive oil and sprinkle onto the cauliflower and carrots and return to the oven for 5 minutes.
Watch closely as they will burn quickly.
After 5 minutes, remove from the oven and serve hot.
I drizzled mine with some Balsamic Glaze.
This is optional though.
I got the glaze from Costco.

Let’s make a Ham-Asparagus Crustless Quiche!
I wanted to do a video but Facebook is taking hours to upload my videos. I’m hoping this issue gets resolved soon.
Broccoli may be substituted for the asparagus. I’m using asparagus because I have plenty of it right now. I also used a package of sandwich ham that I had. You can use diced ham or whatever you have.
1 1/2 cups asparagus pieces
1 1/2 cups diced ham
6 eggs, beaten
2 cups shredded cheddar cheese
1 1/2 cups heavy whipping cream
2 green onions, diced
1 small jar pimentos (you can substitute with diced red pepper or green pepper)
Salt and pepper

I used a large ceramic pie dish. You can use a square pan or a round cake pan. Make sure it’s large enough. Spray with Pam or Olive oil spray.
Preheat oven to 350
Placed ham and asparagus into baking dish.
Top with half of the cheese.
Mix together the eggs, onions and pimentos (or peppers), add in about 1/2 tsp salt and pepper and then pour this onto the ham and asparagus mixture. Add remaining cheese on top.
Cover with foil and bake for 30 minutes at 350.
Remove foil and continue to bake another 20-25 minutes then remove from oven and allow to rest for about 20 minutes before cutting.
Leftovers can be refrigerated and do well with being reheated in the microwave.