Monday, December 29, 2014

Shrimp & Grits

We traditionally do a seafood dinner on Christmas Eve.   Here's one of the more southern dishes we incorporated this year.  Enjoy!

Shrimp & Grits bowls, topped with crumbled bacon


Ingredients
2 cups water
1 cup chicken broth
1 cup grits
1/2 teaspoon salt
1/4 Tsp. freshly ground pepper
2 Tsp. butter
1/2 cup heavy cream (or milk)
2 cups shredded Cheddar cheese
6 slices bacon, chopped
12 lb. Andouille sausage, diced (can sub. smoked ham)
2 pounds medium shrimp, peeled and deveined
1 Tsp. lemon juice
2 Tsp. Worcestershire sauce
2 Tsp. chopped parsley (fresh)
6 green onions, chopped (use some of the greens)
2 garlic cloves, minced



Directions
  • Bring water and chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 15 to 20 minutes or until thickened. Remove from heat; stir in salt, ground pepper, butter, cream and cheddar cheese.
  • Cook bacon in a large nonstick skillet over medium-high heat until just crisp; remove bacon from pan.  Add chopped Andouille sausage and simmer until hot.  Remove from pan.
  • Cook shrimp in the bacon drippings over medium-high heat until  pink(about 3 minutes), stirring occasionally. Add lemon juice, Worcestershire sauce, parsley & onion.  Continue cooking another 3 minutes.  Remove from heat.
  • Mix grits with shrimp mixture and and sausage and spoon into individual plates or small bowls.
  • Crumble the bacon on top of the finished plates.  Enjoy!



Tuesday, July 29, 2014

New Grilled Chicken Wraps!

We revamped this old favorite, and made it even better.  These are perfect for these hot summer nights when you just don't want to heat up the kitchen, and need a little outside time.  We used to hot-press these wraps at the end on the George Foreman grill, but we've found a better way.  At least we think it's better.  Hopefully you'll agree. 



Ingredients
2 medium chicken breasts, smoked or grilled on the BBQ
6 flour tortillas
Ranch dressing (optional)
6 slices of Colby-Jack cheese, coarsly grated
2 cups thinly sliced lettuce
1 avocado, chopped
1 red onion, thinly sliced then cut in quarters
2 plum tomatoes, diced
4 slices of bacon (fried crisp and crumbled - optional)
2 tbl. Parmesan cheese, grated
Directions
·        Slice the smoked/grilled chicken into small strips
·        Place the tortillas flat on a baking sheet and sprinkle evenly with the Colby-Jack cheese
·        Bake the tortillas at 300 for a few minutes, just until the cheese is just melted
·        Remove from the oven and add the rest of the toppings,and the chicken
·        Roll up the tortillas (burrito style) and Enjoy!