Cheesy Bacon Tomato Grits

So, I didn't grow up eating grits. Mom didn't fix grits and the few times I HAD to eat them at an event or at someone's house, it was unpleasant at best. Warm, wet and bland. That's the way I would describe them every time. It took all I had to choke 'em down. Then, a couple of years ago, Mom and I ate lunch at Bryce's Cafeteria in Texarkana, AR. For some reason, I ordered their BLT grits. Still not sure why I did it, but boy, am I glad I did! I fell in love with them and we immediately set out to recreate them. We skipped the "L" since there was no lettuce in the original, and well, why would you put lettuce in grits. Furthermore, why would you include it in the name if it wasn't in the dish!? I digress. So, we have recreated these a few times now and every time is a little different and every time we fail to write down how we made 'em...until now. Even if you think you don't like grits, please try these. They are amazing! Sorry no pic right now, I'm working on the iPad and I can't figure out how to access my pics to post it. I'll add the pic as soon as I figure it out.

Get this:
2 cups milk
2 cups water
1 cup quick grits
1 can rotel (drained well)
1 1/2 cups shredded cheese
1/2 pound of bacon, cooked & chopped
4 tablespoons unsalted butter
Salt & pepper to taste

Do this:
Place the milk, water & salt into a large pot over medium-high heat & bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low and cover. Remove lid & whisk every 3-4 minutes to prevent grits from sticking or getting lumpy. Make sure to get into corners of pot when whisking. Cook for 20-25 minutes or until mixture is creamy.

Remove from heat, add pepper and butter and whisk to combine. Stir in rotel and bacon then gradually stir in cheese a little at a time.

Jalepeno Bites

I made these as a quick little side with potato soup and broccoli cornbread.  I can also see how they would make a great appetizer or finger food for a gathering.

1 8-oz package cream cheese (softened)

2 cups grated Parmesan cheese

4 tablespoons chopped pickled jalapeno peppers

1 large egg, beaten

3 cups dry bread crumbs

Preheat oven to 350.

Mix cream cheese, Parmesan cheese, jalapenos and egg to form a paste. Shape into balls. Roll the balls in the bread crumbs. Place on baking sheet and bake for 10 to 15 minutes or until golden brown. Serve warm.

My notes:
I have made this one twice now and it is really something different from anything I have ever made.  It tastes very similar to a jalapeno popper from Sonic but the texture is completely different.  I wanted to eat a BUNCH of them, but they are so rich I couldn't do it.  Next time I make this, I will most likely do a little something different with the breadcrumbs.  I used breadcrumbs from my freezer (I make them my self out of the crust I cut from the kids' sandwiches).  I think I will either season my breadcrumbs a little next time or maybe use panko to see if I can add a little more texture to them.  Nonetheless, this is a recipe I will be happy to have in my arsenal.  It's impressive and very different.  Give it a try!  I'd love to hear from you if you do.

Skillet Cauliflower

Ingredients
1 cauliflower head, outer leaves and stalk removed and cut into chunks (about 3 cups)
3 tablespoons butter
1/2 teaspoon coarse salt

Instructions
1. Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well.
2. Heat a large skillet over medium–high heat. Add butter. When sizzling, add drained cauliflower. Sauté until slightly golden, about 10 minutes.
3. Sprinkle coarse salt on cauliflower when serving. Serves 3.

My notes:
When I made this, I didn't have a full head of cauliflower.  I only had what was left from a salad made a few days before.  However, even if I had used a full head, it wouldn't have made much.  So, if you are planning on serving this side to more than 2-3 people, you'll need to double it.

The end result of my cauliflower was delicious but it was quiet mushy.  I think I boiled mine a little too long.  BUT, it worked out well.  Jude didn't know what it was and we danced around giving him the correct answer by asking him what he thought it might be.  He suggested it might be potatoes then proceeded to scarf it down like it was the best thing he'd ever eaten.  All 6 of us enjoyed it, but, like I said, I will make more next time.  It's safe to say none of us got as much as we really wanted.

Sticky Rice No More

I don't think I am the only person that always ends up with rice problems.  That is the reason for this post.  Every time I cook rice I end up angry, disappointed and, well, with nasty rice.  We LOVE rice, so this is very frustrating to me.  I follow the instructions: rice, water, butter, stir, bring to a boil, reduce heat, cover and simmer, remove from heat, let stand...and Ta-Da...usually hard (undercooked), half-burnt rice that is very sticky and not very palatable.  My family is always so precious though and just eats whatever I give them (probably because that's the family rule - but that's another post).

So, I had a bag of rice in the pantry and I just happened to notice there are microwave cooking instructions on the back of the bag.  Sure, I'll try that.  It can't be any WORSE.  I notice that the measurements are different than if I cook it on the stove top.  Hmmmm.  Interesting.  Well, I did it - AND - TA-DA - fabulous rice!  I will never cook rice on the stove top again...ever!  We have had rice often since this discovery.  So, here are the instructions.

Combine rice, water and butter in a microwave-safe glass dish.

Cover and cook on HIGH using times below:

Reduce to MEDIUM (50%) for 20 minutes.  Remove from microwave.

Let stand covered 5 minutes or until water is absorbed.  Fluff with fork and serve.

Microwave ovens vary: adjust cooking time as needed.

My Notes:

Due to the size of my family, every time I have done this, I have done 6 servings.  I'm sure all the other measurements work, but I just wanted to provide that disclaimer.

Since my "inner Paula" often rears its ugly head, I doubled the recommended amount of butter.  (o:

Another variation I tried: Stir in dried minced onions and parsley with dry rice, then add one can of chicken broth with water added to equal amount of liquid for recipe.  Then follow cooking instructions.  This one was definitely a hit!

Garlic Mashed Potatoes

2 1/2 pounds potatoes (about 7), peeled, quartered
4 cloves garlic
8 oz cream cheese 1 tablespoon butter
1 teaspoon salt

Boil potatoes and garlic in large covered saucepan 20 minutes or until potatoes are tender.
Drain and return to pan.
Add remaining ingredients; mash to desired consistency.

My notes:
I failed to read the recipe in its entirity before making this one.  So, I failed to boil my garlic with my potatoes.  Probably would have had a richer garlic taste, but they were good nonetheless.

I used new potatoes, washed them really well and left the skin on.

This is one I will do again.

Hot Water Cornbread

1 to 1 1/2 cups corn meal
1 tablespoon all purpose flour
pinch sugar (probably a scant half teaspoon)
hot water - almost boiling
add-ins of your choice
     This is what I use: salt & spice, parsley, minced onion & cheese
                                   (and sometimes some finely chopped jalapeno; depends on who is eating with us)

Directions:
Whisk together dry ingredients in mixing bowl.  This includes all dry seasonings as well (everything except the cheese and/or jalapenos).
Pour in water and stir.  Add just enough water to make a soft dough that sticks to your spoon and can be pressed into patties.
Stir in cheese and/or jalapenos.
Drop by tablespoons into hot oil in skillet.  When golden brown on bottom, turn over and press flat into patty.  When golden brown, remove from oil onto paper towels for draining.

This makes a great bread/side dish with a pot of beans!

Baked Onions

Ingredients
Onions - white or yellow - I do 2 whole onions for our family  (5 eating - 2 adults and 3 small children)
Olive oil
Salt & Spice (or your favorite seasoning)

Directions

Slice ends from onions and peal yucky outer stuff.  Cut onions in half.  Place in microwaveable dish.  I use a glass loaf pan because it is as deep as the onions are tall and I know I am less likely to make a mess.  Drizzle with olive oil then sprinkle with a pretty heavy hand of seasoning.  Cover with plastic wrap or a paper plate or something that will trap in the steam pretty good.  Microwave on high for 10 minutes, then check for tenderness.  Continue to cook in 5-minute increments until a sharp knife will pierce with little to no pressure.  Careful not to overcook though.  If overcooked, the onions get soggy and slimy which is unpleasant at best.  This one is a HIT will my family.  My 5-year-old eats at least half an onion by herself!

Restaurant-Style Cheese Fries

This one has become a favorite at our house.

Ingredients
Potatoes, cut into whatever size you like your fries
Shredded cheese
Bacon, cooked and crumbled
Green onions, chopped
Tony Chachere's seasoning

Preheat oven to 350F, oil an iron skillet and put the oiled skillet in the oven to get hot while you are working on the fries.

Heat oil in a skillet and cook the potatoes until crispy.  Drain well on paper towel.  Remove iron skillet from oven and layer potatoes, seasoning, cheese, bacon & onions to taste in skillet.  Return skillet to oven to finish melting cheese.  Serve hot with ranch or spicy ranch dressing.

My notes:

I have an industrial french fry cutter that makes short work of cutting the potatoes.  I usually scrub them really well and even leave the skin on.

If I am in a time crunch, I use store-bought bacon bits and they work just fine.

I only use the green onions if company's comin' since that is not something I keep on hand.

We prefer the Tony Chachere's More Hot.  Either way, Tony Chachere's is an excellent seasoning for home-made fries.

We also eat ours will jalapenos on top.  (o:

Making your own ranch dressing by using the ranch powder, milk & mayo is a GREAT alternative to the store-bought stuff.  You can make it "spicy ranch" by stirring in a little chili powder.  Learned that one when I was a server at a steak-house chain.

Serve this one with home-made burgers or grilled sandwiches and you will win mucho kudos with the spouse and kids!

Skillet Biscuit Bread

2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegetable oil

Combine four, buttermilk and oil in a large bowl; stir with a fork to combine.  Do not overmix.  With floured hands, gently knead dough in bowl to form a ball; dough will be sticky.  Generously oil a straight-sided, heavy 8- or 9-inch skillet and set over medium heat.  Pat dough into skillet.

Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.  Using a spatula, slide or lift onto a plate.  Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.  Transfer to a plate and cut into wedges.  Serve hot, warm or at room temperature.  Serves 8.

My notes:

I used powdered buttermilk.  I added a couple pinches of salt...just seemed like something was going to be missing if I didn't.  I think I overmixed just slightly and one side was a little tough.  Be careful with the mixing and kneading and don't overdo.

This may well become the new family from-scratch biscuit recipe.  I have tried lots of biscuit recipes and have yet to find one that I was pleased with...until now.  It makes one big huge biscuit and it's GREAT and SO EASY!

Pimiento Cheese Spoon Bread

cooking spray
1/2 cup, plus 2 teaspoons, cornmeal, divided
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper (I didn't measure; just used a pepper mill and guessed)
3 eggs, separated
3 ounces pimiento cheese (for testing purposes, I used Mrs. Weavers)

Preheat oven to 375F.  Coat a 6-cup souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal. I don't know if I used a "souffle dish" or not, but it worked.

Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly.  Remove from heat.  Be careful.  When it gets thick, it gets thick almost instantly.  Don't turn your back on it.  It could result in a big mess.

Gradually whisk egg yolks and pimiento cheese into cornmeal mixture.  Pour into a large bowl; cool completely.  I didn't let mine cool completely because of time.  I'm sure the end result would have been lighter and fluffier if I had.

Beat egg whites with a mixer on high speed until stiff peaks form.  Gently fold into cornmeal mixture.  Spoon batter into prepared dish.  Bake 1 hour, or until puffy and browned.  Serve immediately.  Serves 4.  Mine was nice and puffy then collapsed after about 3 minutes out of the oven.  I think if I had let it cool before adding the egg whites, this may not have happened.  But it was still good!

This is a recipe I clipped from the Sunday paper.  I have had it for quite sometime, but finally tried it out last night.  It was "uh-wishus" according to my 3-yo son.  In fact, we all loved it.  It was somewhere between a souffle and cornbread.  And no, it doesn't taste like pimiento cheese.  Don't let that part scare you.  We decided it needed to go in the family cook book.  It is a very basic recipe and next time we plan to spice it up a bit with red pepper and/or jalapenos and/or green chilis.  A heavy hand of Salt & Spice wouldn't hurt it either.