Running of the Roses or the Kentucky Derby isn’t just about who wins the race, it is also a celebration of Southern culture, and especially the food. There are a number of dishes that are iconic to watching the race. Some of these recipes are versions of the traditional dish, but others are the same flavors used in a different manner. Hope you will give them a try and enjoy!!
Kentucky Hot Brown Dip
8 ounce cream cheese, at room temperature
¼ cup plain Greek yogurt
¼ teaspoon nutmeg, grated
1 ½ cups shredded white cheddar cheese, divided, about 6 ounces
2 cups cooked, chopped turkey
One small tomato, seeded and chopped
6 slices bacon, cooked until crispy and crumbled
¼ cup shredded parmesan or Pecorino Romano cheese
Crackers, sliced banquette, vegetables for serving
Preheat oven to 350 degrees.
In a bowl, stir together the cream cheese, yogurt, nutmeg, 1 cup of the cheddar cheese, and turkey until thoroughly combined.
Transfer to a glass or ceramic 1 ½ to 2 quart glass baking dish and spread evenly.
Top with chopped tomato, crumbled bacon, the remaining ½ cup cheddar cheese, and the parmesan or Pecorino cheese.
Bake at 350 degrees for about 30 minutes, or until hot and bubbly, and lightly browned.
Serve with crackers, banquette slices, and veggies for dipping.
Serves 12, each serving contains; Calories 158, Fat 10g., Cholesterol 38mg., Carbohydrates 2g.,
Protein 12g.
Kentucky Bourbon BBQ Meatballs
1 bag of your favorite frozen meatballs
2 cups BBQ sauce
1 cup Kentucky Bourbon
½ cup local honey
½ cup Sweet Chili Sauce
Garlic powder, to taste
Red pepper flakes, to taste
Chopped parsley, for garnish, optional
Add meatballs to your crockpot.
Add BBQ sauce, Kentucky bourbon, honey, sweet chili sauce, garlic powder, and red pepper flakes to the meatballs. Stir until fully-mixed and evenly coated.

Cook on low for roughly 4 hours, stirring occasionally.
Stir before serving and season additionally to taste.
Serves 12, each serving contains; Calories 325, Fat 12g., Cholesterol 41mg., Carbohydrates 30g., Protein 12g., Fiber 1g.
Kentucky Burgoo
(Burgo is chock full of various meats and lots of vegetables simmered long and slow for hours.
During the Kentucky Derby you will see and smell burgoo cooking in big kettles over open flames for community events, parties and fundraisers.)
3 tablespoons olive oil, divided
2 pounds boneless pork shoulder butt roast, cut into 1 ½ inch cubes
2 pounds boneless beef chuck roast, cut into 1 ½ inches cubes
3 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 large onion, chopped
1 large green pepper, chopped
2 garlic cloves, minced
2 cartons, 32 ounces each, reduced-sodium beef broth
1 can crushed tomatoes
3 bay leaves
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper
2 medium potatoes, peeled and cubed
2 ½ cups frozen lima beans
2 ½ cups frozen corn
2 cups finely chopped cabbage
¼ cup Worcestershire
3 tablespoons cider vinegar
Hot pepper sauce, optional, to taste
In a large stockpot, heat 2 tablespoons oil over medium heat. Brown pork in batches, remove and set aside. Repeat with beef and chicken. In the same pan, heat remaining 1 tablespoon oil over medium heat. Add carrots, celery, onion and green pepper, cook and stir until tender, 5-7 minutes. Add garlic, cook 1 minute longer.
Add broth, stirring to loosen browned bits from the pan. Add tomatoes, bay leaves, salt, thyme, and pepper. Return pork, beef and chicken to pan. Bring to a boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours.
Remove chicken to a plate. When cool enough to handle, remove meat from bones, discard skin and bones. Using 2 forks, shred meat into bite-sized pieces. Return meat to stockpot.

Add potatoes, lima beans, corn, and cabbage, cover for 30 minutes. Discard bay leaves. Stir in Worcestershire sauce and vinegar. If desired, serve with hot sauce.
Serves 24, each 1 ¼ cup serving contains; Calories 265, Fat 13g., Cholesterol 67mg.,
Carbohydrates 15g., Protein 22g., Fiber 3g.
Southern Cheese Grits
Few food items are as Southern as grits, and cheese grits are the best, these are cooked in individual servings for ease of serving and eating.
½ cup of grits, cooked according to directions on box
¼ cup of milk
¾ stick of butter
1 ½ cups of grated medium cheddar cheese
1 clove garlic, minced
2 eggs
1/3 teaspoon salt
¼ teaspoon pepper
Chives, optional
Preheat the oven to 350 degrees and butter or spray 4 ramekins or an 8 x 8 in baking dish. Cook the grits according the directions on the box. On the stovetop, melt butter with minced garlic.
Add in the cooked grits, cheese, and milk. Stir over medium heat until combined, then cool to luke warm. Whisk the two eggs together with salt and pepper, then add the eggs to the warm grits. Stir everything until well combined then ladle out into the ramekins or a baking dish. Bake at 325 for 30-40 minutes or until beginning to brown on top. The time may vary depending on
the ramekin. Serve immediately.
Southern Tomato Pie
1 baked deep-dish 9 inch pie
2 ½ lbs. fresh tomatoes, sliced ¼ inch thick
1 Vidalia onion, thinly sliced
1 cup grated Swiss cheese
1 ½ cups shredded cheddar cheese, divided, shred your own
¾ cup mayonnaise, if you are really Southern you will use Duke’s
1 large egg
2 tablespoons chopped fresh basil
¼ teaspoon ground black pepper
Kosher salt
2 tablespoons Italian-seasoned bread crumbs
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, cook until lightly browned on the edges, about 6 minutes. Transfer onion to a large bowl and set aside to cool completely.
Line 2 baking sheets with paper towels. Place sliced tomatoes in a single layer on the paper towels. Sprinkle with1 teaspoon salt. Allow to sit for 30 minutes to remove some of the moisture, then pat dry with additional paper towels.

Once the onion is cool, stir in the Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg, and ½ teaspoon salt.
Spread half of the mayonnaise mixture on the bottom of the prepared crust. Sprinkle with 1 tablespoon bread crumbs.
Arrange half of the tomatoes on top. Repeat with another layer of the mayonnaise mixture, another layer of breadcrumbs, and another layer of the tomatoes.
Sprinkle remaining ½ cup of cheddar cheese over top.
Bake at 350 degrees for about 45 minutes, or until brown and bubbly.
Allow pie to rest for about 15 to 20 minutes. Cut into slices and serve warm or at room temperature.
Serves 8, each serving contains; Calories 388, Fat 31g., Cholesterol 64mg., Carbohydrates 14g.,
Protein 12g., Fiber 1g.