Cheese Grits

SORRY--no picture today. I prepared this with the other "Soul Food" for Henry's BD party. Somehow in all the cooking and fizzing around, I never got a picture. As you know grits are made from corn and are a loved Southern dish. While Just Grits are served with the breakfast meal, we have taken it a step further and added to the grits so that it becomes a delicious side dish as well.

• 3-10 1/2 cans chicken broth--I used the carton of chicken stock


• 1/2 c. heavy cream


• 1 t. salt


• 1 c. grits


• 4 T. butter


• 1-8 ou shredded cheddar (I have used other cheeses as well)


• 1/2 t cayenne pepper (I like a little more)

In a large saucepan, combine broth, cream & salt and bring to a boil.
Gradually stir in grits.
Reduce heat to low, cover & cook 5 minutes-stirring occasionally.
Remove from heat and add cheese/butter and stir until blended and melted.
Add red pepper & check salt.
Pour mixture into sprayed casserole and bake at 350 degrees until hot & bubbly.
Let stand 10 minutes.

Serves 6

ORZO

The secret to good orzo---WHAT YOU COOK IT IN!

Tonight I used french onion soup---2 cans and 2 cans of water

I put about 3 c. orzo in it and let it cook until the liquid was absorbed----DELICIOUS

I sometimes use chicken stock and saute onion and pepper before hand to add to the orzo while it is cooking.

A GREAT alternative to rice and potatoes.

MANGO SALSA

DICED MANGO

1/2 RED BELL PEPPER-DICED

2 T. RED ONION-DICED

1 T. CHOPPED CILANTOR

1-2 JALEPENOES SPLIT/SEEDED & DICED

2 T. LIME JUICE

1 T. LEMON JUICE

SALT/PEPPER

MIX AND PUT IN FRIG FOR AT LEAST 1 HOUR. SERVE OVER ANY MEAT-REALLY GOOD WITH FISH

TWICE BAKED POTATOES

Idaho Potatoes (1 per serving)

butter

sour cream

chives

shredded sharp cheddar cheese

salt/pepper

Preheat over 400 degrees

Wash potatoes thoroughly

Pierce Potatoes with fork several times

Bake one hour

Scoop out the inside of the potatoes

Mix the potatoes with all of the other ingredients

Put back in the potato skin

Place in 450 degree oven for 10-15 minutes

CORN & BROCCOLI CASSEROLE

I had my doubts about this side--BUT it is delicious & EASY!

1 can creamed corn
2 beaten eggs
1T. sugar
2 T. flour
1 t. salt
dash pepper
1/2 c. cheddar
1/2 pkg (10 ounce) of frozen chopped broccoli (use fork to seperate after putting in microwave for about 1 minute.)


Preheat oven 350 degrees

Spray 2 qt casserole dish

Mix all ingridents
Pour in casserole

Bake 1 hour

SPANISH RICE

1 C. CHICKEN BROTH
1 C. TOMATO SAUCE

4 SLICES BACON (I LOVE APPLEWOOD BACON-HARD TO FIND-A LITTLE MORE EXPENSIVE-BUT SO WORTH IT!)

1 ONION DICED

1 C. LONG GRAIN RICE

2 DICED TOMATOES

GREEN PEPPER DICED

1/2-1 t. chili powder

salt/pepper

Put 1st 2 liquids on & bring to a boil & then simmer

Cook bacon until crisp

Remove bacon & break into pieces after draining

Saute onions & green pepper in bacon drippings until tender

Add 1 c. rice & lightly brown

Pour in boiling liquid

Add 2 tomatoes diced & chopped bacon

Season with chili powder & salt/pepper

Simmer until done-you may need to add a little more chicken broth-stir occasionally to prevent sticking

SMASHED POTATOES

Put about 3 red potatoes that you have washed and cut out the eyes and bad places and then cubed & 3 garlic cloves & 3-4 pearl onions (any color) per serving into a large pot covered with water.

Boil until the potatoes are tender

Remove from heat and drain

Place back in pot

Add---butter

sour cream

little cream cheese

grated cheese (I used cheddar--whatever cheese you prefer is fine)

salt/pepper

Creole Seasoning

Basically anything else you like with potatoes--green onions/bacon bits/whatever

Use your potato masher or fork to coarsely mash and mix together

WHAT'S BETTER THAN POTATOES!

Note--I could not find fresh pearl onions yesterday at the grocery-SO I used frozen pearls---I don't like these as much-but they will suffise.

SAUTEED SPINACH

Most Important Thing To Remember When Cooking Spinach---SHRINKAGE!

Begin with the large plastic tub of spinach

Put Enough EVOO in the bottom of your skillet to cover it from side to side & allow it to get hot (put your hand near the surface to test for heat)

Put diced garlic in and cook until it smells done. (just put your nose over and smell---it should smelled cooked-CAREFUL it becomes bitter if you overcook)

Add spinach and turn down the heat to low

Cover and allow to cook while stirring to turn occasionally

This takes very few minutes

Remove from fire and put a little sea salt & Parmesan cheese on before serving.

If you or your children don't like spinach---you may well like this---it is delicious and NOT the strong spinachy taste you get from frozen or canned.

If you are not a fan of cooked garlic, you could skip that step and sprinkle with garlic salt instead of sea salt before serving.

SONJA'S POTATOES

When I finally got me a chin (if you don't know that story go back in my other blog archives to Feb. 2009 and check out the face lift), the only thing I could eat for 10 days was soft food and soups. Friend Sonja brought me these potatoes the first day back---AFTER staying with me and taking care of me post-op. WHAT A FRIEND! I had to beat the men in my house off---these were supposed to be for me and they could not stay out of them!

3 pkgs of instant potatoes (I used Idahoan Baby Reds but any brand is fine)
Prepare following directions, but omitting the butter (you will see why)

Mix in 8 oz cream cheese

8 oz sour cream

1/2 c. butter

dash of garlic salt (I used a garlic/black pepper blend I had)

2 t. salt (not a must)

Black Pepper to your taste

3/4 c. grated cheese (I used cheddar--but you can use any cheese)

Mix thoroughly and until all butter & cream cheese are melted

Chill overnight or for a good couple of hours

Bake @ 350 for 30 minutes

GINGER MAPLE CARROTS

This is a variation on Maple/Dill Carrots. I did not have fresh dill SO I substituted ginger since this is a definite play on the Carribian herbs. It was delicious. If you want your children to eat carrots---this is the secret!

Pour a bag of cut or mini carrots into a skillet and cover with water. Boil until almost all of the water is absorbed and the carrots are tender. Drain any remaining water.

Add 2 T. Butter

2 T. Brown Sugar

2 T. Ginger or Dill----either makes a nice flavor

Cook over low heat until butter is melted and sugar dissolved.

THESE ARE DELICIOUS & NUTRITIOUS

A TOUCH OF THE ISLANDS!

GRILLED PORK CHOPS----ISLAND RICE----GINGER/MAPLE CARROTS

I hate to tell my PA readers that I grilled tonight---but there it is! It was 70 degrees this afternoon and my grill was calling. What a treat!

I will give you the recipes one at a time---starting with the Island Rice. All I can say is that when I took the first bite of this, I exclaimed "WOW!". It is delicious and such a nice change of pace.

Bring 2 1/2 c. of water to a boil
Add 1 c. uncooked jasmine rice (personal preference-you may use long grain rice as well)
1/2 c. dried pineapple-chopped (you find this on the canned fruit aisle in the grocery)
2 T. butter
1/2 grated lime rind
1/4 t.salt
Cook for around 20 minutes on low or until the water is absorbed.
Remove from heat
Add 1/2 c. chopped fresh cilantro
1-2 chopped green onions
2 1/2 T. Fresh Lime Juice

WOW-YUMMY!