shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char

Buttermilk Biscuits Never Better

Preheat oven to 400 degrees

Seasoned Cast Iron Skillet ready to go

Measure in a large bowl or food processor:

• 2 1/2 c all-purpose flour (plus extra for hands and work area
• 2 T baking powder (aluminum free is best)
• 1 tsp salt

Mix or pulse.

Add 1/2 c butter cubed and VERY COLD-mix into dry ingredients with a pastry cutter, large fork or pulse if in a food processor until crumbles form.  

Add 1 c and 2 T COLD buttermilk, 2 tsp honey or maple syrup-fold or pulse everything together without overworking.

Pour dough onto floured surface and flatten into a 3/4" rectangle.  Using a biscuit cutter, cut out biscuits and place in a seasoned cast iron skillet.

Bake 15-20 minutes, butter tops when golden brown.

Enjoy with sausage gravy or homemade jam!!

created by sallysbakingaddiction and Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

pork tenderloin greek style

1 1/2-2 lb pork tenderloin

Mix together:

• 4 garlic cloves minced
• 1 large lemon zested and juiced
• 2 T fresh oregano or 2 tsp dried oregano
• 1/2 c EVOO
• few twists or shakes of salt and pepper

Put tenderloin in a plastic bag and add marinade mixture. 

Let it marinade for 2-3 hours.  Bring to room temperature before grilling.

Grill to taste and let rest 5-10 minutes before slicing and serving.

Enjoy!

shared by Google and Char

caramels for the holidays

 4 c sugar

1 1/2 pints Karo (3 c)

2 c cream

1 c butter

Mix all ingredients in a heavy saucepan.  Cook on medium heat to 244 degrees on a candy thermometer.  On a big buttered cookie sheet, pour the caramel mixture.  Let cool and cut into bite-size pieces with kitchen shears.  Wrap in wax paper.  Store in airtight container.  (Allow for 2 plus hours to cook)

Make it a party and invite a couple extra pair of hands....when the caramels get to the right temp, you have to wrap quickly or it's challenging!  All of my kids would help me!

shared by FAM FAVE of Char

collard greens southern style

 

• 2 bunches of organic collard greens
• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves minced
• 3 cups chicken or fave broth
• 1 t. red pepper flakes
• 2 ham hocks
• Optional Seasonings:  pepper, 3 T balsamic vinegar, hot sauce

Instructions

• Remove the collard green leaf from the steam.
• Wash and soak the collards in a veggie cleaner or white vinegar and water.
• Rinse well & set aside
• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Put the remaining ingredients in a crock pot and cook on low for about 4-6 hours.  The collard greens will wilt down as they cook.
• Taste and add any needed dashes of black pepper and maybe a few drops of hot sauce!

created by divascancook and Char