Cheesy Grits with Shrimp and Romesco Sauce

Prepare the Romesco Sauce in advance.

2 medium red bell peppers, left whole

4 Tbsp slivered or flaked almonds (toasted in a sauté pan)

2 Tbsp olive oil 

2 Tbsp lemon juice

2 cloves garlic, roughly chopped

1/4 heaping tsp salt

1/4 tsp red chili flake 

2 T half and half 

Blacken the peppers and put them in a bag to sweat, then peel off the charred skin, remove the seeds and rough chop.  Put the ingredients (except the half and half) in a small food processor and process till smooth.  

Follow recipe for Cheesy Grits but continue cooking on stove top instead of baking. 

1 pound shrimp peeled and deveined, leave tails on for a nicer presentation

4 tablespoons olive oil

1 1/2 tablespoons honey

1 1/2 tablespoons soy sauce

1 teaspoon lemon zest

2 teaspoons fresh parsley leaves chopped

2 teaspoons fresh thyme leaves chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon minced garlic

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the remaining marinade.

Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.

Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.

Heat the romescosauce andadd the 2 T half and half.   Serve the shrimp over the hot prepared grits (individual servings) and top with Romesco sauce.  

Drizzle the reserved marinade over the cooked romesco sauce, then serve.

Baked Cheesy Grits

2 1/2 c water

1 1/2 c half and half

1 c grits 

1 1/2 t salt

1/4 c (scant) finely chopped red onion

1/2.7 oz jar of chopped pimemtos (drained)

3/4 t dijon mustard

1/2 t worcestershire sauce

1/4 t (scant) smoked paprika

10 oz shredded sharp cheddar (or medium) cheese

1/4 t ground pepper

2 eggs (room temperature)

Heat water, half and half, grits and salt until boiling.  Stir, reduce heat to simmer and continue to cook for 40-45 minutes until thickened.  Add remaining ingredients except eggs and let cool for 10 minutes. Preheat oven to 360.

Beet eggs and add to the grits mixture (tempering eggs) and combine thoroughly.  Bake in ramekins or casserole dish for 40-45 minutes.  Cool for 15 minutes before serving.  

Judy's Fluffy Egg, Cheese and Chili Casserole

This is Aunt Judy's absolutely delicious Egg Casserole.  

Preheat oven to 350 degrees

Egg, Cheese, and Ortega Chile Casserole 

Serves 10-12

10 large eggs

1/2 c flour 

1 tsp baking powder 

1 tsp salt

1 pint cottage cheese

1 lb grated cheese (I usually add more)

   (Costco’s cheddar/jack works well )

1/2 cups melted butter

7 oz can Ortega diced green chilies 

4 oz. diced jalepeno chiles

Beat eggs (with a mixer till fluffy). Add flour, salt, baking powder, cottage cheese and butter. Mix well. 

Stir in chilies and cheese. 

Pour into buttered 9x13 baking dish. 

Bake 30-35 minutes - until knife comes out clean. 

Let set 15 minutes before serving. 

 Allow 60 minutes to cool.

Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast 

Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.  

Cabbage Pad Thai

This recipe is modified from the original version of Lightened Up Pad Thai on Iowa Girl Eats blog...

1/4 c chicken broth

1-1/2 T  soy sauce

1-1/2 T fish sauce

1 T sugar

1-1/2 teaspoons cornstarch

2 eggs, whisked

1/2 t sesame oil

3/4lb (12oz) chicken breasts, cut into thin strips

salt and pepper

4 t cooking oil, divided

1 onion, thinly sliced (about 1 cup)

1 small green bell pepper, seeded then thinly sliced (about 1 cup)

4 cloves garlic, minced

5 c thinly shredded green cabbage

3 Tablespoons finely chopped peanuts

lime wedges

Sliced green onions

Directions:

1. Stir together chicken broth, soy sauce, fish sauce, sugar, and cornstarch in a small dish then set aside. Whisk eggs together in another small dish then set aside.

2. Heat sesame oil in a large wok or 12″ skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.

3. Heat 2 teaspoons cooking oil in skillet then add onions and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the soy sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.

5. Remove skillet from heat and divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Top with chopped green onions.