Cheesy Baked Grits - A work in progress

So, I made some really great cheesy grits recently and I lost the recipe. I finally found it at Sweet Pea's Kitchen...

Baked Cheese Grits
2 cups whole milk
2 cups water
1 cup stone-ground grits
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup, packed extra sharp cheddar cheese, about 4 ounces, divided
1 cup, packed Monterey Jack cheese, about 4 ounces, divided
1 tablespoon unsalted butter

Lightly butter the bottom and sides or a 10-inch skillet, or int 4-inch ramekins.

In a medium saucepan over medium-high heat bring milk and water, covered, to a boil, about 5 minutes. Reduce heat to medium and add the grits, salt, pepper. Stir constantly until grits are the consistency of thick soup, about 8 minutes. Reduce to a simmer, stirring every 2 minutes, and cook 10 to 15 minutes to let the grits thicken further. Cook for 10 to 15 minutes longer, stirring constantly to prevent grits from sticking to the bottom of the pan. Grits will be really thick.

Remove from heat and stir in ¾ cup of cheddar cheese, ¾ cup Monterey Jack cheese, and the butter. Pour the grits into prepared skillet or ramekins and top with remaining cheese. Turn over to broil.

Place directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

Fennel & Bacon Stuffing

10 slices bacon, coarsely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
8 oz mild or spicy Italian sausages, casings removed
2 T chopped fresh parsley
1 T chopped fresh thyme
2 fennel bulbs, medium diced
1/4 c dry white wine
1/2 c. butter, diced
3/4 c turkey broth or chicken broth (double this for a larger batch)
1 lb french baguette, bottom crust trimmed, bread cut into 3/4 inch cubes (this can be doubled for a larger batch)
Kosher salt and freshly ground black pepper
2 large eggs, beaten to blend (3 for a larger batch)

Preheat oven to 350 degrees. Fry bacon in heavy large saute pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 T of fat remaining in pan.

Add onions to same pan and saute until tender, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.

Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.

Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.

Transfer stuffing to a 13 x 9 inch baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes

Thanksgiving Sweet Potatoes

3 pounds sweet potatoes (about 4 large)
1 t vanilla
1 t cinnamon
1/4 t freshly grated nutmeg
1 cup pecans
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber or molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.

Scoop out the flesh of the potatoes and using a fork lightly toss and combine the the vanilla, cinnamon and nutmeg.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Butter the bottom and sides of an 8 by 8-inch baking dish. Spoon the sweet potatoes into the pan and pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.

Spicy Cranberry Chutney - Epic FAIL

So, I got creative and combined two recipes for a spicy cranberry chutney and came up with this. It was unanimous - AN EPIC FAIL. Absolutely no one liked this recipe - never make again!!!

2 shallots, minced
1 1/2 T oil
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 (12 oz) package fresh or frozen cranberries
1/2 cups agave syrup or molasses
1 T minced chipotle pepper
1 t adobo sauce
1/2 cups red-wine vinegar or cider vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 t ground cinnamon
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt
½ t black pepper


Directions

Sauté shallots in oil until transparent in a large saucepan. Add peppers, and garlic and sauté for one minute longer. Add remaining ingredients, and bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

This recipe has been modified, so I'm not sure that the nutrition is accurate, but it must be close.

Nutrition Facts
Per Single Serving / Serves 80 Total
Calories 35 Total Carbohydrates 9gm 3%
Fiber 1gm 1% Sodium 58mg 2%
Sodium 58mg 2%

Baked Rice with Shitake Mushrooms

I saw this recipe on 5 Ingredient Fix by Claire Robinson and made it a few days later. Great flavor and so easy.

2 tablespoons unsalted butter or olive oil
8 ounce shiitakes mushrooms, sliced (I used 5 oz.)
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

Roasted Cauliflower

(adapted from Television Food Network

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh rosemary leaves, reserved from Butternut Squash and Leek Soup

Directions
Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Grilled Asparagus & Feta Salad

This recipe was posted by Once Upan a Chef at
http://www.onceuponachef.com/
She notes that "it's the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian". I couldn't agree more, Jennifer.

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold. (serves 4)

Best Ever Potato Salad

OK, so I'm not a potato salad lover. Not particularly crazy about anything too heavy on the mayo. Consequently, I can't make a decent mayo based potato salad. But this has no mayonnaise in it and it is delish. I added some turkey smoked sausage to make this a one dish meal, but this is a "winner, winner chicken dinner" (minus the poultry) with or without the sausage. I found this recipe in the June 2010 issue of Cooking Light. They call it Farmers' market Potato Salad...

1 c fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces (I used New Potatoes)
2 1/2 T olive oil, divided
2 T chopped fresh tarragon (substituted 2 t. dried tarragon)
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 c vertically sliced red onion
3/4 c diced zucchini (optional)
1 c cherry tomatoes, halved

Preheat oven to 425.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, sitrring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to comgine. Yield: 6 servings

Calories 198; Fat 6.6 g; Fiber 3.8 g

Macaroni & Cheese with Tomatoes & Herbes de Provence

This sounds like a fantastic mac and cheese recipe. I found this one from Hungry Cravings http://www.hungrycravings.com/.
View the original post from Hungry Cravings

6 tablespoons unsalted butter, diced, plus more for greasing the baking dishes
¾ cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
1 ounce grated Parmegiano-Reggiano
¼ cup plus 2 tablespoons all-purpose flour1 quart milk
2 cloves garlic, grated
1/8 teaspoon piment d'Espelette
12 ounces shredded medium cheddar
4 ounces shredded provolone
Kosher salt
1 pound short tubular pasta, such as macaroni, penne, or rigatoni
12 ounces grape or cherry tomatoes, halved

Preheat the oven to 350˚F. Butter 6 individual baking dishes. Toss together the breadcrumbs and oil in a medium bowl, making sure that the breadcrumbs are evenly coated. Stir in the Herbes de Provence and Parmegiano.

Heat the butter in a large, heavy pot over medium heat until it melts, bubbles, and the foam subsides. Add the flour and cook, whisking constantly, for 2 to 3 minutes, or until it begins to smell toasty. Whisk in the milk, garlic, and piment d'Espelette. Bring to a boil, whisking constantly, and simmer for 3 to 4 minutes, or until thick. Remove from the heat, stir in the cheddar and provolone, and season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta when it is al dente. Immediately add the pasta to the cheese sauce and toss to combine. Divide among the baking dishes. Divide the tomatoes among the baking dishes, arranging them evenly over the macaroni and cheese. Sprinkle evenly with the breadcrumb mixture. Arrange the baking dishes on a baking tray and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges. If the breadcrumb topping is still pale, broil for 2 to 3 minutes, or until golden brown. Serve immediately.

Serves 6. The piment d'Espelette, a Basque chile powder, may be replaced with a pinch of cayenne pepper. Don’t bake the mac and cheese too long—overcooked cheese sauce becomes grainy. May be prepared a day or two in advance and kept covered with aluminum foil in the refrigerator. Bring to room temperature and bake just before serving.

Red Potato and Tomato Salad

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

Mashed Potatoes with Crispy Shallots

Another post today... I'm working up an appetite for Thanksgiving...

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 c canola oil
6 large shallots, thinly sliced (1 1/2 cups)
1 c half-and-half
1 1/2 sticks butter
Kosher salt

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until simmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the over if desired.

Options
Mashed Potatoes with Parmesan Cheese & Fresh Thyme
Omit the shallots. Make the mashed potatoes as directed. Stir 2 tablespoons thyme leaves and 1 cup freshly grated Parmigiano-Reggiano cheese into the mashed potatoes and garnish with thyme sprigs just before serving.

Mashed Potatoes with Butternut Squash
Omit the shallots. Mash 3 pounds potatoes with the garlic. Peel and slice one 3 pound butternut squash 1/2 inch thick and roast in a 400 oven for about 25 minutes, until tender. Puree the squash in a food processor and stir into the mashed potatoes.

Fice-Spice Glazed Sweet Potatoes with Walnut Toffee

6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
1 c light brown sugar
6 T butter
2 t Chinese five-spice powder
1/4 t freshly grated nutmeg
Salt
Crunchy Walnut Toffee, coarsely chopped (recipe follows)

Preheat the oven to 400. Spread the sweet potato chunks in two 9x13 baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.

In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

Make Ahead: The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.

Cruncy Walnut Toffee

1/2 c sugar
1/4 c water
2 T light corn syrup
2 T butter
1/4 t baking soda
1/4 t salt
1 c walnuts, coarsely chopped

Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 c pecans
4 medium carrots, peeled and liced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower, cut into 1-inch florets
1 small butternut squash, peeled, seeded and cut into 1-inch dice
1 lb brussels sprouts, halved
1/2 c extra-virgin olive oil
1/4 t freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 T minced fresh ginger
1/3 c pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room termperature.

Make Ahead: The roasted vegetables can be kept at room temperature for up to two hours before serving.

Avocado-Lime Salsa

1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)

To prepare salsa, combine all ingredients in a medium bowl.

Mixed Greens with Baked Goat Cheese

Mixed Greens with Baked Goat Cheese
Ingredients:
For the baked goat cheese:
4 oz. log goat cheese
3 oz. Melba toast
1 egg
1 tsp. Dijon mustard
1 tbsp. freshly chopped basil
1 tbsp. freshly chopped parsley
olive oil, for brushing

For the vinaigrette:
6 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced shallot
salt and pepper, to taste

mixed greens

Directions:
Slice the log of goat cheese into 6 equal slices. Roll each section into a ball and flatten into a disc. Place the Melba toast in the bowl of a food processor and process into fine crumbs. Transfer to a small bowl and set aside. In a small bowl, gently whisk the Dijon mustard into the egg. Finely chop the fresh herbs. Roll each disc of goat cheese in the fresh herbs, then in the egg mixture, and finally in the Melba toast crumbs. Place the breaded discs onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes.

Preheat the oven to 475°. Brush each disc of cheese lightly with olive oil. Bake the discs for 5-7 minutes or until golden brown. While the cheese bakes, whisk together all vinaigrette ingredients in a small bowl. Toss with mixed greens. Allow the cheese to cool a couple of minutes before serving atop a bed of the mixed greens tossed with vinaigrette.

Orzo and Shrimp Salad with Asparagus

INGREDIENTS
12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

DIRECTIONS
Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.

Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.

Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Roasted Asparagus with Caper Dressing

2 bunches asparagus (about 2 pounds)
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1/3 cup chopped shallot
1/4 cup flat-leaf parsley leaves
3 tablespoons capers, rinsed
2 tablespoon white-wine vinegar

Directions
Preheat oven to 450 degree F.
Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and 1/4 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.

Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon pepper. Serve the asparagus topped with the dressing.

Cheesy Potato Cassarole

2 pounds hash browns
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1 cove of garlic minced
1/2 cup chopped onion
1 can cream of mushroom soup (I use the low sodium one)
1 pt sour cream
2 cups grated cheddar cheese
Topping
2 cups crushed corn flakes
1/4 cup melted butter

Directions
Mix all ingredients together in 9x13 pan that's greased.
Mix topping ingredients together and sprinkle over potato mixture.
Bake about 45 minutes at 350 or until golden brown

Baked Sweet Potato Fries

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Neely's Brocolli Pasta Slaw

1/2 pound bow tie pasta, cooked and cooled
1 (16-ounce) bag shredded broccoli slaw
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper


Cook pasta in boiling salted water until al dente. Cool.
Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.