This is the third Grits recipes I've posted on the blog.
This is my choice for a Grits Best of the Best Recipe.
Creamed Grits Casserole:
1 1/4 C uncooked regular Grits
2 C Broth ( Chicken, Vegetarian Chicken or Vegetarian)
2 C Whole Milk
1 tsp Salt
1/4 tsp Cayenne Pepper
1/2 C (1 stick) Butter, cubed
1 (10oz.) piece of Sharp Cheddar Cheese, shredded
1 (4oz.) piece of Smoked Gouda Cheese, shredded
2 eggs, beaten
In a saucepan:
Grits
Broth
Milk
Salt
Cayenne Pepper
Bring to a boil on medium high heat.
Reduce heat to low and simmer, stirring constantly 4 - 5 minutes
Until thickened
Stir in butter and cheeses until melted
Stir about 1/4 of the grits into the beaten eggs then add the mixture back int the grits pan.
Pour into a buttered 3 quart casserole dish.
Bake at 350 degrees for about 40 minutes or until golden brown on top and bubbling around the edges.
Let stand at least 5 minutes before serving.
Enjoy!
Peace in the Kitchen!
Wednesday, October 30, 2013
Dallas Morning News Taste Section 10/30/2013
I was excited to see the cover story today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me, not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.
Cranberry Rice Stuffing
1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper
Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.
Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.
Enjoy!
Peace in the Kitchen!
Cranberry Rice Stuffing
1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper
Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.
Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.
Enjoy!
Peace in the Kitchen!
Cran - Apple Salsa
1 - 12oz. package of fresh cranberries or frozen (thawed).
3 medium apples, peel, core, wedge
1 medium red pepper, cut into pieces
1 small onion, chopped
1/2 C sugar
1/3 C unsweetened apple juice
3 TBS fresh cilantro, chopped
2 TBS chopped fresh jalapeno
1 tsp lime zest
In a food processor:
cranberries
apples
red pepper
onion
process in batches until coarsely pureed
Transfer to a serving bowl, stir in:
sugar
apple juice
cilantro
jalapeno
lime zest
Refrigerate
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
3 medium apples, peel, core, wedge
1 medium red pepper, cut into pieces
1 small onion, chopped
1/2 C sugar
1/3 C unsweetened apple juice
3 TBS fresh cilantro, chopped
2 TBS chopped fresh jalapeno
1 tsp lime zest
In a food processor:
cranberries
apples
red pepper
onion
process in batches until coarsely pureed
Transfer to a serving bowl, stir in:
sugar
apple juice
cilantro
jalapeno
lime zest
Refrigerate
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Tuesday, October 29, 2013
Creamy Macaroni and Cheese
I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. Some are Simple, some are Gourmet and some are very Traditional. There's a Crock Pot version, a Tex - Mex version and more! I like this one because it's incredibly creamy and it doesn't have a bread crumb topping. It's my version of Homemade Kid Friendly. There are times when I just want a basic creamy baked Macaroni and Cheese. This is it!
I make it in a Cast Iron Soup Pot.
I'm making it this weekend for a Block Party and I'll post photographs.
Creamy Macaroni and Cheese:
4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
4 TBS cold butter, cubed.
1 (12oz.) can of evaporated milk.
2 Large Eggs, beaten.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.
Cook macaroni according to package directions, drain.
Transfer to a large bowl
Add:
1 1/2 C Cheddar Cheese
Add:
Velveeta Cheese.
Add:
Butter.
Stir to combine well.
Set aside.
In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni
Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.
Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.
Bake uncovered for an additional 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
I have so many favorite recipes for Mac and Cheese. Some are Simple, some are Gourmet and some are very Traditional. There's a Crock Pot version, a Tex - Mex version and more! I like this one because it's incredibly creamy and it doesn't have a bread crumb topping. It's my version of Homemade Kid Friendly. There are times when I just want a basic creamy baked Macaroni and Cheese. This is it!
I make it in a Cast Iron Soup Pot.
I'm making it this weekend for a Block Party and I'll post photographs.
Creamy Macaroni and Cheese:
4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
4 TBS cold butter, cubed.
1 (12oz.) can of evaporated milk.
2 Large Eggs, beaten.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.
Cook macaroni according to package directions, drain.
Transfer to a large bowl
Add:
1 1/2 C Cheddar Cheese
Add:
Velveeta Cheese.
Add:
Butter.
Stir to combine well.
Set aside.
In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni
Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.
Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.
Bake uncovered for an additional 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Kool - Aid Pie
I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.
There isn't a story behind this recipe, just another All American Iconic recipe.
This recipe comes from Allrecipes.com
1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.
1 (14oz.) can of sweetened condensed milk.
1 (8oz.) container of frozen whipped topping, thawed.
1 - 9" prepared graham cracker crust.
Whisk Kool Aid and milk until thick and smooth.
Gently fold in whipped topping until light and fluffy.
Spread into the crust
Refrigerate for at least 1 hour.
Enjoy!
Peace in the Kitchen!
There isn't a story behind this recipe, just another All American Iconic recipe.
This recipe comes from Allrecipes.com
1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.
1 (14oz.) can of sweetened condensed milk.
1 (8oz.) container of frozen whipped topping, thawed.
1 - 9" prepared graham cracker crust.
Whisk Kool Aid and milk until thick and smooth.
Gently fold in whipped topping until light and fluffy.
Spread into the crust
Refrigerate for at least 1 hour.
Enjoy!
Peace in the Kitchen!
Vegetarian Christmas Mincemeat filled Cookies
This is an original recipe. I wanted to create a mincemeat filled Cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For Non - Vegetarians, you can certainly use traditional mincemeat for the filling.
At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.
Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla
Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.
Dough Preparation:
In a stand mixer with a paddle attachment:
Cream sugar and butter on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)
Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.
Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.
Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.
Store in an airtight container up to 5 days at room temperature.
If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.
1/2 stick (4TBS) butter
2/3 C brown sugar
1 C unsweetened apple juice
2 large apples, your choice, I use Jonagold, peeled, cored and grated.
1/2 C dark raisins
1/2 C golden raisins
1.2 C dried cranberries
1/2 C dried currents
1/2 C dried figs, chopped
3/4 C candied mixed fruit peel
1/2 C candied cherries
zest of 1 orange
zest of 1 lemon
1/2 C chopped walnuts
1/3 C the best dark rum you can afford
1/3 C Cognac + additional
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Melt butter in a large stockpot.
Add brown sugar and apple juice, stir until the sugar is dissolved.
Remove from heat.
Add all remaining ingredients and combine well. Return to heat.
Bring to a boil over medium high heat, stirring often.
Reduce heat to low and simmer for 30 minutes, stirring often.
Remove from heat.
Add 4 additional TBS of cognac, stir well
Cool completely.
Transfer to a covered container and refrigerate 24 hours.
If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.
Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.
Enjoy!
Peace in the Kitchen!
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For Non - Vegetarians, you can certainly use traditional mincemeat for the filling.
At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.
Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla
Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.
Dough Preparation:
In a stand mixer with a paddle attachment:
Cream sugar and butter on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)
Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.
Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.
Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.
Store in an airtight container up to 5 days at room temperature.
If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.
1/2 stick (4TBS) butter
2/3 C brown sugar
1 C unsweetened apple juice
2 large apples, your choice, I use Jonagold, peeled, cored and grated.
1/2 C dark raisins
1/2 C golden raisins
1.2 C dried cranberries
1/2 C dried currents
1/2 C dried figs, chopped
3/4 C candied mixed fruit peel
1/2 C candied cherries
zest of 1 orange
zest of 1 lemon
1/2 C chopped walnuts
1/3 C the best dark rum you can afford
1/3 C Cognac + additional
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Melt butter in a large stockpot.
Add brown sugar and apple juice, stir until the sugar is dissolved.
Remove from heat.
Add all remaining ingredients and combine well. Return to heat.
Bring to a boil over medium high heat, stirring often.
Reduce heat to low and simmer for 30 minutes, stirring often.
Remove from heat.
Add 4 additional TBS of cognac, stir well
Cool completely.
Transfer to a covered container and refrigerate 24 hours.
If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.
Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.
 |
| A Vintage Recipe from Aunt Faye's collection! |
Enjoy!
Peace in the Kitchen!
Monday, October 28, 2013
Crock Pot Cranberry Punch
The Holidays will be here sooner that you think.
Here's a perfect Hot Punch
2 - 16oz. cans of jellied cranberry sauce
2 quarts water
2 C frozen orange juice concentrate
1 quart pineapple juice
1/2 stick of butter
3/4 C firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 nutmeg
1/4 tsp salt
Mix all ingredients together in a slow cooker
Heat covered on high until boiling
reduce heat to low and simmer covered for 4 hours.
Serve hot ladled into holiday mugs.
Enjoy!
Peace in the Kitchen!
Here's a perfect Hot Punch
2 - 16oz. cans of jellied cranberry sauce
2 quarts water
2 C frozen orange juice concentrate
1 quart pineapple juice
1/2 stick of butter
3/4 C firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 nutmeg
1/4 tsp salt
Mix all ingredients together in a slow cooker
Heat covered on high until boiling
reduce heat to low and simmer covered for 4 hours.
Serve hot ladled into holiday mugs.
Enjoy!
Peace in the Kitchen!
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