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Sacred Grits Casserole with Corn and Roasted Tomatoes

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Sacred Grits Casserole
We are going to get off the beaten path for this one folks. We have a passion for grits and nowadays you can just about find all kinds of different recipes for grits. Well, this recipe is nowhere near your ordinary Grits recipe, it’s sacred. One bite of this delicious creamy recipe and you will feel somewhat holy! You will defiantly want to take this dish to your next soiree and give your pals something to talk about. They can talk all about your lovely grits casserole instead of who is doing who!

Make it-
3 fresh cobs of corn
1 pint cherry tomatoes, sliced in half
1 cup grits and salt
2 cups heavy cream
2 cups chicken broth
4 ounces cream cheese
1 cup grated white cheddar cheese
Salt and pepper to taste
½ stick butter
Good quality olive oil, for garnish

Get it done-
Alright now let’s get this show on the road and make us some magic. First, toss your corn in the microwave and nuke for 7 minutes. Remove kernels from cob and set to the side. Next, preheat your oven to 400 degrees. Now get you a little bowl out and throw those cherry tomatoes in there that you already sliced in half, because that’s what we told you to do at the beginning. Now toss those jewels with some salt and pepper and a little olive oil, just enough oil to coat them, not bathe them. Now you are going to arrange the tomatoes cut side up on a sheet pan. You may want to line your cookie sheet with some aluminum foil, this makes for easy like Sunday morning clean up. You are going to need to cook these for about 30-45 minutes or until they are soft, shriveling and turning brown. At this time, prepare to get sanctified! You are going to concoct the best of the best mouthwatering grits. Bring your heavy cream and chicken broth to a gentle boil in a heavy sauce pan. Next, you will slowly add your grits and salt while whisking constantly. Turn your heat down to medium low. You will need to whisk your grits at first, making sure that they are not sticking to the bottom or to each other. You better watch that pot real good so you don’t scald these precious grits. Don’t even think about taken your eye off this pot and slipping off to take you a little nip before your soiree! Put a lid on the pot and cook until they are thick and creamy, for about 10-15 minutes or until desired consistency is reached. Make sure to stir throughout the cooking process. You can add you a little water, broth or milk if they get too thick. Season kindly with salt and pepper. Next, add your butter, you may add more if you are feeling frisky.
Now comes the goodness, stir in that good ole corn, cream cheese and white cheddar cheese. Pour these babies into a greased casserole dish and top this stunning success with the roasted tomatoes. Drizzle with a little olive oil and place it in the oven and cook for about 25 minutes. Just simply stick a fork in it, cause you are done!

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Grilled Cajun Brussels Sprouts

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Amy-
Growing up mom made Brussels a lot and Suz and I hated them. We especially hated the smell of them. We called them poop balls because of the smell. I guess our taste buds have changed and we love them now. The Cajun sauce and the grilled flavor make these sprouts extra yummy.

Grilled Cajun Brussels Sprouts

What you need-
16 oz Brussels sprouts, ends removed and cleaned
3 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 teaspoons hot sauce, or to taste
1 teaspoon rice vinegar
Cajun seasoning, to taste

Do this-
In a sauce pan heat butter and add olive oil, garlic, hot sauce and vinegar. Simmer for a few minutes and then season with the Cajun seasoning.
Throw Brussels into a large, microwave safe mixing bowl, add you 2 tablespoons of water and heat in the microwave on high for about 4 minutes. Drain water off of Brussels. Toss sprouts in 1/2 of the sauce and then put in aluminum foil pack and seal. Grill for about 10 minutes or until desired tenderness. Toss in remaining sauce.

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Honey, Lime and Cilantro Wings

20130519-071608.jpg Amy- You know in a lot of families/relationships the men do all of the grilling and the women work on all of the fixins inside. I love to grill and Andy has no problem allowing me to be the grill master from time to time. I love to get outside, turn me some good tunes on, have me a big ole frosty mug of diet coke and get my grill on. It’s pretty exciting to me and I’m pretty darn good at grilling too. I get it honestly; our Daddy is the master of disaster on the grill. I’m not a huge fan of using the lighter fluid. I never seem to get enough or I get too much. When I was formulating this recipe, my fire went out and I had to add lighter fluid. Well guess what, I added a little too much and about caught myself on fire. It scared me to death but I managed to get the recipe completed. I am so glad I did because these are some of the best wings that I have ever flopped my lips over. All of these flavors are absolutely delicious together. Happy grilling folks and be super sonic careful when using the lighter fluid.

Honey, Lime and Cilantro Wings

Round up-

4 lbs chicken wings, fresh not frozen
Marinade-
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)


Do this-
Make your marinade by dumping all of the things that you needed in a Ziploc bag. Mush it around making sure everything is mixed up really good. Add your clean wings to the bag and give it a shake or two. Pop in fridge for several hours and let the marinade do its magic. Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill. Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use. According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes. Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes. Don’t be lifting it to take you a look at the wings. Leave the grill closed; you want all of the heat to stay inside the grill. Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one. Use about ½ of the sauce to baste and put the rest to the side. Now, your 35 minutes are up and you can open the grill. Baste wings using a basting brush, flip the wings and baste the other side. Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill. The basting sauce will drip down on the fire and cause the charcoal to spark up. I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce. Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.

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Blackened Grouper with Cajun Cream Sauce

20130517-115436.jpg Damn Gina, this is the shima longa shing shong shit. That means it is some very fine eating. This cream sauce is the bomb on grouper, steak, chicken, pasta or French bread. Hell, it would be good on a soda cracker or on your finger.

Blackened Grouper with Cajun Cream Sauce

For the grouper-

2 pounds fresh grouper, fillets
1/2 tablespoon Blackening seasoning, or enough to coat fish
3 tablespoons butter
For the sauce-
2 tablespoon butter
1 cup holy trinity (combination onion, bell pepper and celery)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
1 can (14.5 oz) petite diced tomatoes, drained
1/2 cup heavy cream
2 tablespoons Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped
Couple shots hot sauce
1/4 cup cooked crawfish or shrimp (optional)

Make the grouper-
Brush butter evenly on both sides of fish and sprinkle blackening season. You can make your own but I love Zataran’s. It’s very good and easy. Place grouper in a lined broiler pan and broil until fish is flaky. The time will depend on the thickness of the fish, but start watching closely after 4-6 minutes. You don’t want overcooked fish.
For the sho-nuff sauce-
Melt your butter over medium heat. Add the holy trinity and cook for about 10 minutes or until veggies are tender. Add your garlic and season with Cajun seasoning. Throw your drained tomatoes in and give it a good stir. Next, add your wine and continue cooking for about 5 more minutes. Finally, add your heavy cream and let simmer until thick, about 8 minutes. Lastly, add your cheese, parsley, spring onion, hot sauce and crawfish. Simmer for a few minutes more. Go on and taste and season it up with salt and pepper, if needed. Spoon your cream sauce on top of your grouper. Serve with plenty of French bread to sop up that great sauce.

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Million Dollar Trifle

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This is the sho nuff shima longa shing shong sh**!
Million Dollar Trifle
Gather-
8 oz cream cheese
1 1/2 cups powdered sugar
1 5.9 oz box instant chocolate pudding mix
3 cups cold milk plus 3 tbs
1 pt heavy whipping cream
3/4 cup powdered sugar
13 oz package pecan sandies, crumbled
3/4 cup pecans
1 tablespoon butter
Salt
How to make-
Get you 3 mixing bowls out. In the 1st bowl combine the cream cheese, powdered sugar and 3 tablespoons milk using your hand mixer. In the 2nd bowl make your pudding using the remaining 3 cups of milk. In the 3rd bowl add whipping cream and use hand mixer to whip the cream until thick. Stir in powdered sugar. Next, combine pecans, butter and a dash of salt in microwave safe bowl. Pop in microwave and nuke for 2 minutes in 30 second intervals. Stir in between intervals. In a trifle bowl, layer cream cheese mixture, pudding, whipped cream and cookie crumbles until all mixture has been used. Use about 1/3 of each mixture per layer. End with whipped cream and then top with cookie crumbs and toasted pecans. Chill until ready to serve.

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Ultimate Chocolate Chip Cookies

20130515-182419.jpg. Happy National Chocolate Chip Cookie Day!

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. In a larger mixer bowl beat butter until creamy. Slowly add granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Asian Shrimp Skewers

Asian Shrimp Skewers

Ingredients:
1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on

Directions:
Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.

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Fried Green Tomatoes

20130512-071640.jpg Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer, in a sandwich or right of the frying pan. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows). Also great with a balsamic reduction, roasted red peppers and feta cheese ( shown in pic)

Fried Green Tomatoes
Round up-
Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

1/2 cup balsamic vinegar

Feta cheese (enough to crumble)

Roasted red peppers for garnish

How to fry these maters-

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Let tomatoes sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Do not overcrowd pan. To make reduction add vinegar to sauce pot and heat over medium. Once it comes to a boil reduce heat to simmer and let continue to simmer until it has reduced by half. Serve hot with reduction or with dill mayo.

Dill Mayonnaise

What you need-

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

How to make dill mayo-
Combine all ingredients and chill until ready to serve. Best after several hours of chilling out.

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The Sister’s Remoulade Sauce

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This sauce is awesome on shrimp, fish, crawfish, po boys or your finger. I even put it on my egg samich this morning and it was get in the belly good. This recipe makes a good bit but will last a while in the fridge. It is better after it hangs out in the fridge overnight. You need to let all of those flavors get to know each other.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

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