“How to Catch a Man” Dip

HowToCatchaMan Dip

This recipe has been all over Pinterest recently but I didn’t have the courage to try to make it myself until Betsy Bradley sent over some after making it for Christmas . . . one bite and I was hooked! The ingredients scared me a little bit – I’m not a big nut person and mayonnaise is on my least favorite things list. However, all of the ingredients come together so well and the almonds in this dip give it such a nice crunch. I already have a good man, so I guess I should re-title my recipe to “How to KEEP a Man” Dip ūüėČ

It’s so quick and easy to make and PERFECT for making for guests – it’s fancy enough for a nice gathering and casual enough for football parties, etc!

What you Need: 

5 – 6 green onions

2 cups cheddar cheese, shredded

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits (3 oz.)

1 pkg. slivered almonds (1/2 cup)

First, get yourself a big bowl to mix everything in. I also used a rubber spatula to combine my ingredients and it allowed me to scrape every little bit into a serving dish at the end. Measure out your 1 1/2 cups of mayo and put that in the bowl along with your 2 cups of grated cheese. I ended up using a smoked cheddar cheese and we loved the end result – however, regular cheddar will work just fine. Now, chop up your green onions and throw those in too. Now, dump the entire jar of bacon bits right in there. Like I said, I’m not a huge fan of almonds so I ended up taking my almonds and roughly chopping them down to smaller bits – you can either do this as well or just throw your almonds right in straight out of the package.

All you need to do now is stir everything together, refrigerate for about an hour (well, sneak a taste first) and you’re all set to go! These are great with club crackers or tortilla chips!

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London Broil with Baked Onion Red Potatoes

  

On Sundays we always do a steak and some sort of potato – it feels so wrong not to! However, this week we decided to try one of my mom’s recipes that I’ve been missing since I’ve moved a little to the north. This has always been one of my favorite dinners especially when she used to make it with good rolls and good potatoes as a side. Sometimes when you’re a¬†little far away¬†it’s always nice to have a little of Mama’s cooking to remind you of home!

This recipe is actually pretty simple but is best if you prepare the meat in advance and leave it in the fridge to marinate overnight. I’m not going to lie – I might have rushed it and only marinated it for a few hours. It was great but would have really been as good as Mama’s if I had just listened to her directions . . . but isn’t that always the way?

First, let’s gather up all of our supplies . . .

What you need for the steaks:
London broil (the size is up to you depending on how many you need to feed)
1 bottle of Newman’s Own Oil and Vinegar Dressing
1/4 cups of balsamic vinegar
2 tablespoons of dijon mustard
salt
pepper
large ziplock freezer bag

What you need for the potatoes:
4 red skin potatoes (this serves about 3 people – just add more if you need more!)
1 package of Lipton Onion Soup Mix
1/4 cup of olive oil

What you’ll want to do first is take¬†a fork and poke holes in your meat – the more the better! This will tenderize the meat by letting all of those marinades really get in there! Do this on both sides. Generously salt and pepper that thing!

Now, the next day when you’re ready to cook this thing up, I suggest throwing it on the grill until it reaches the right temperature that you like. We like things pretty rare so we didn’t let it cook for long . . . and whatever you do, do NOT throw away the marinade! We are going to cook this up into a little sauce after our steak is done.

While the steak is cooking, it might be a good time to start your potatoes. Simply preheat the oven to 425 degrees and mix your cubed potatoes, olive oil and soup mix together. Pop those in the oven for 40 minutes, giving it a good stir halfway through. They should be done by the time your steak is done!

I should just go ahead and admit to you now that I don’t actually¬†grill these things myself – I leave that to my wonderful boyfriend. Grills are not allowed on the balcony of the apartment, so a big thank you to him for standing outside in the cold to cook what I wanted for dinner. When I asked him what he was going to do when it got to cold to cook steaks, he replied with “It’s never too cold for steaks!” I’m picturing him in a big puffy coat on with a ski mask on hovering over the grill for warmth in a month or two . . .

Now, after your steak is done, just cover it in tin foil and let it rest before you slice it.

While that is resting, pour your reserved marinade into a small sauce pan . . . let it come to a ROLLING boil and let that go for 2-3 minutes, making sure that it doesn’t boil over. Once boiled, let it settle and skim as much of the separated olive oil off the top as you can. Add in about 2 pats of butter to really bind everything together and stir.

Now, just make yourself a plate and it’s just like being home – well, ALMOST! ūüôā

Creamy Parmesan Risotto

We are big fans of salmon around here (I’ll have to blog that one soon) and the perfect compliment to that is a creamy parmesan risotto! I’m pretty much addicted to watching the Food Network at all times and came across an episode of “Pioneer Woman” and decided to try to see if I could make some homemade risotto instead of just buying the boxed kind. Even though Ree Drummond has got to be one of the most awkward tv personalities, I can’t look away when it comes to her style of cooking!

What You Need:
1 tbs of olive oil
1 tbs of butter
1 tbs parsley (fresh or dried is fine)
2 cups of abborio rice
2 cups of freshly grated parmesan cheese
1/2 large white onion, chopped
4 cloves of garlic, chopped
32 oz. chicken broth (basically a whole large container)
1/2 cup heavy cream
salt and pepper

Pretty much go ahead and reserve 30 minutes of your time – because you will be standing and stirring for 30 minutes. Don’t try to cook anything else during this time because you are really going to have to pay attention and keep this rice moving the entire time.

Make sure to grate your cheese before you start – there really is no time to leave the rice unattended (it’s so needy, isn’t it?!).

¬† <—– Thanks to Rayna and Jonny for my adorable housewarming gifts – this tea towel included!

For starters, heat a large pot (I used my Le Creuset) on medium heat and throw in your olive oil and melt your butter. Add in your onion and sautee until translucent. You’ll notice that my oil already has some parsley in there – I found some great basting oil at Wegman’s that really gives a lot of flavor – I do recommend picking some up if you see it. After your onions are done, throw in your garlic and sautee for just a minute or two – you don’t want it to get bitter!

    

Now, add in your 2 cups of rice. This may not look like a lot but this stuff really puffs up and is definitely enough for 4-5 servings. Toss it around and really get it covered with your olive oil/onion mixture.

Here is where the work starts . . . add in about a cup of chicken broth and turn up your rice mixture to a medium-high heat. Stir vigorously to get this first round really going.

Once it is almost all incorporated, dump in about another cup of broth and stir until it’s all absorbed. You’re going to repeat this for about 20 minutes or until your rice has a nice bite to it.

By now, your arm should be really worked out (you clearly don’t need to go to the gym – that was¬†exercise¬† right?) and getting a little sore from all of the stirring. After you’ve used up all of your broth, it’s time to add in your cream. Just pour this in just like you did with the chicken broth and stir until incorporated.

Now, add in your cheese! Throw it in and stir – that’s pretty much the name of the game here.

Add in a little salt and pepper to taste, some parsley and you are all set.

We paired ours with some brown sugar rubbed salmon and some green beans with shallots. This almost could be a meal in itself, though!

    

Click here for the printable recipe!

Food Truck Philly Cheesesteaks

I’m going to just go ahead and admit that I LOVE street vendor food. If there’s a soft pretzel, fresh cut cheese fries or some tiny cinnamon sugar donuts available . . . I’m purchasing them. Sadly, I live in an area where we don’t have food trucks that sell the horribly bad-for-you grease extravaganzas that I love. However, I’m not letting that stop me!

We decided to make our own Philly Cheesesteaks “Food Truck” style this week and they turned out really great and really easy for a weeknight dinner! Wegman’s is like heaven for me¬†because they have really great fresh meats, cheeses and bread¬† – all of the ingredients that make up a fabulous cheesesteak!

What You Need
2 good-size hoagie rolls
2 ribeyes
1 green pepper
1 yellow or white onion (sliced)
provolone cheese (more or less slices depending on your love of cheese – mine might have had 3 slices!)
salt and pepper
1 tbs. olive oil
1tbs. of butter
aluminum foil

First, let’s preheat your oven to 350 degrees. Next, go ahead and throw you sliced vegetables in a small saute pan on medium heat. You’re going to want to let those caremelize while all of your other ingredients are being prepared.

Next, let’s get your meat sliced. We all know the best¬†cheese steaks¬†have that really thinly sliced meat on there, so I tried to mimic that here. We put our¬†rib eyes¬†in the freezer for about 20 minutes before trying to slice them. It made them harden up a bit and easier to make more of an exact thin cut. Slice all of your meat and throw in a larger saute pan with a tbs. of butter and add in your salt and pepper.

Cook your steak until almost done to your liking. We like things pretty rare in this house so we only cooked them for a few minutes. Remember, the steaks are going to cook a little bit more in the next step as well, so leaving them a little under cooked is best.

Go ahead and cut your rolls so they open up and¬†divide your steak evenly between the two. Place your provolone on top of the meat while it’s still hot (so your cheese gets melty) and top with your¬†caramelized¬†onions and peppers if you like that.

Here comes the step that makes this like street vendor food – Close your roll up and place on a sheet of aluminum fool that is a little wider than the width of your sandwich and long enough to wrap. Place your closed roll at the end of the aluminum and TIGHTLY wrap the aluminum. I pretended I worked at Chipotle and was wrapping a burrito at this point. Close your ends up tight on the sides.

     

Now, place on a baking sheet and bake for 15 minutes. This is going to get that cheese ooey gooey and really incorporate all of your ingredients together.

Remove from the oven and let the aluminum cool down a bit before handling. You don’t even REALLY need a plate for this meal – just peel the aluminum off as you go and enjoy!

    

Sausage Pancake Muffins

This past weekend, we celebrated my¬†MeeMee’s 88th birthday by heading home to Richmond for a visit.¬†She is my absolute favorite person in the world and I can only hope that I’m still that sassy when I’m 88! We always like getting together with her because she always gives the worst/best dating advice, such as: “If he’s not spending money on you, he’s spending it on someone else” or “You have to suffer to be beautiful” in regards to maintaining your looks. These “MeeMee-isms” must work because she was married to my grandfather for well over 60 years and they still acted like they had just fallen in love. She is nothing short of amazing!

I needed something really easy and quick to make for breakfast before we left for our mini road trip so I ended up combining sausage and pancakes into an amazing little on-the-go breakfast muffin! Honestly, I love a pancake but mine always turn out misshapen and sort of under and overcooked all at the same time – it’s not good. I’m tempted to make a batch of these at the beginning of the week and take them to eat during my commute to work in the morning!

What You Need:
1 lb of sausage
pancake mix (I used a small container of Bisquick Shake and Pour just to make these super easy!)
syrup (optional but in my opinion, totally necessary!)

Preheat your oven to 350 degrees. Either grease or line your muffin tin with baking cups – it’s so much less mess to just line them rather than scrub each one out later. Ew!

Cook your sausage until it is almost done but leave it a little¬†under cooked¬†as it will continue to cook once you pop it in the oven. Make sure to crumble your sausage up until it almost looks like ground beef while you’re cooking it and drain.

   

Make your pancake mix according to the directions. I always throw a little sugar in mine to sweeten the deal.

Now, just take your sausage crumbles and put a chunk of them into the bottom of your muffin pan but save just a little bit for the next step. Try to spread them evenly over all 12.

Pour your pancake mix over each one until it is about 3/4 of the way full. Take the rest of your sausage crumbles and sprinkle them on top of the mix.

Bake for 13-15 minutes until the pancakes are done. Now butter and syrup the heck out of those bad boys!

Tell me these aren’t a perfect start to your day!

Quiche Lorraine


My favorite quiche of all time has to be from Homemades by Suzanne in Ashland, VA. This is always a stop for political candidates during their campaigns and a staple for Randolph Macon students as well and located in the cutest little town. I surprised my mom for her birthday recently and took her to lunch and I swear, the quiche she ordered was spectacular and is the inspiration for me trying to make my own at home.

I got excited and wanted to make this¬†recently but didn’t realize that you need to refrigerate your crust overnight . . . so I had to wait and make it the next night. I could have bought a pre-made crust, but where is the fun in that?!

Let’s make the crust first so you can have this for dinner tomorrow . . .

What You Need:
1 1/4 cup all-purpose flour
1 teaspoon salt
1 stick of cold, unsalted butter (cut into chunks)
6 tablespoons of ice water
1 egg white
8-9″ pie pan

Combine flour, salt and butter into the bowl of your food processor. Use the “pulse” button to blend the ingredients together until they look like course crumbs.

Now, run the motor on the slowest speed and add in your tablespoons of ice water one at a time. Once they are all in, switch to pulsing the machine until a big ball forms. I didn’t realize that food processors could make dough – but mine really turned out awesome!

Next, transfer your dough to a lightly floured surface (I just used parchment paper on the counter) and flatten it out to make a disk. Once you’ve gotten the disk formed, cover with saran wrap and refrigerate overnight – I went ahead and stuck mine in the pie tin that I was going to use and just covered that with the¬†plastic wrap to refrigerate.

Let’s move onto night two of your quiche crust – start by removing crust from the refrigerator and preheating your oven to 400 degrees. Roll out your crust on a lightly floured surface (if you don’t have a rolling pin, just use a tervis mug, etc. to roll it out) to fit your pie pan – you might need to let your dough come to room temperature a little bit before rolling if it seems too hard.

Fit your dough down into your pie pan and crimp the edges around the pie plate as pretty as you can! Admittedly, mine is not gorgeous – I just used a fork to make the edges a little more acceptable. I feel like practice will make perfect with this step. Cover and refrigerate for 30 more minutes.

Butter one side of a piece of aluminum foil large enough to fit in your pie pan and fit butter-side down against your crust (I literally took some butter in my hand and just smeared it on the foil).

Fit pie weights or uncooked rice over the foil and bake for 12-15 minutes on the middle rack of the oven.

Take off the rice or pie weights off and remove the aluminum foil. Return to the oven for 10 minutes and bake until your crust begins to harden and brown a bit.

When it comes out of the oven,¬†take an¬†egg white and gently brush it over your crust – this forms a “waterproof” seal that helps keeps your crust from getting mushy when you add in your filling.

While your crust is cooling (you can even stick it in the fridge if you want), we can make the star of the show – the filling!

What You Need:
4 oz. pancetta, diced (you could also use ham or bacon, diced)
1 shallot, thinly sliced or diced
4-5 sprigs of fresh Thyme
 1/2 cup Gruyere cheese, grated
3 eggs
1/2 teaspoon of nutmeg

 dash of salt and pepper

First, cook your pancetta (or other meat) until done and place on a paper towel to soak up the excess grease. With the remaining grease in the pan, add in your shallots and thyme and cook until the shallots are caremelized and clear. Remove the large Thyme sprigs and drain the shallots.

  

Next, scatter your shallots over the bottom of your crust as well as the pancetta and then add in your grated cheese on top of everything.

   

In your food processor (this gets the filling really fluffy but you could also just use mixing bowl), throw in your eggs, heavy cream, nutmeg and salt and pepper and combine using a few quick pulses. Pour this into your pie pan over your cheese and meat to fill it up until just the top of the crust is showing.

Bake on the bottom rack of the oven for about 40 minutes until the custard is set and the quiche crust is golden brown. Let rest for 10 minutes before serving.

Lasagna Rolls

With the weather getting a little more chilly – it’s time to break out some cozy weather foods! I love Italian food and I definitely love cheese . . . so this recipe seemed like the obvious choice! This recipe has a few parts and is a little bit more complicated than my other recipes – however, you can really simplify this recipe by using your favorite jars of alfredo and marinara sauce.

This recipe combines two homemade sauces into one really fabulous sauce . . . You’ll need to make them seperately and combine later on.

What You Need (Marinara Sauce):
1/2 can of San Marzano Tomatoes
1 tablespoon olive oil
2 garlic cloves (grated or chopped very finely)
1/2 teaspoon dried oregano
1/2 teaspoon parsley

pinch of red pepper flakes
pinch of kosher salt
1/4 yellow onion, chopped
1 teaspoon of sugar

For this sauce, I got to use my new food processor which absolutely works like a dream! First, you’re going to want to take 1/2 of your can of tomatoes and process them until pureed. It doesn’t need to be completely smooth. A little roughness makes the sauce look pretty at the end.

Melt butter and combine your oil in a medium saucepan. Add in your garlic, oregano, onion, pepper flakes and salt and stir frequently for about 2 minutes Рyou want these ingredients fragrant but not browned all the way. At this point, throw in your tomato puree, parsley, salt and sugar. Bring to a simmer and reduce your heat down to low. Let this cook down and reduce for about an hour.

While this is going, you can go ahead and prepare your other sauce and ingredients for the lasagna rolls.

What You Need (Alfredo Sauce):
1/4 cup of heavy cream
1/2 stick of butter
2 tablespoons cream cheese
1/2 cup freshly grated Parmesan cheese (pre-grated does NOT work – it gets gummy!)
1/2 teaspoon garlic powder

To make the alfredo sauce, combine heavy cream and butter in a saucepan. Simmer this until the butter melts and ingredients are combined. Go ahead and add in your parmesan cheese and garlic powder and simmer this on low for about 20 minutes. After it simmer for a bit, add in your cream cheese and stir until it is incorporated. You can leave this on low while your marinara is still simmering – just remember to check on it and stir every once in awhile.

Now, let’s get those lasagna rolls together.

What You Need (Lasagna Rolls):
6 lasagna noodles
1 egg
1/4 cup whole milk ricotta cheese
1/4 cup freshly grated parmesan cheese (don’t get cheap here – get the good stuff!)
1/4 cup freshly grated mozzerella (this is hard to grate, so if it looks rough, it’s really fine)
2 thin slices of fontina cheese, cubed (optional)
1 teaspoon Italian seasoning
sprinkle of salt and pepper
8 Ritz crackers

Alright, let’s get those noodles rolling – I feel like you know how to boil some noodles but just in case – boil water, add said noodles and cook for about 10 minutes. While those are cooking, let’s make your filling. Let’s preheat the oven now to 350 degrees now, too.

In a small bowl, combine your ricotta cheese, parmesan cheese, mozzerella, italian seasoning and a sprinkle of salt and pepper. I just used a fork to really mash it up and get it combined. Save a little bit of mozzerella and parmesan to sprinkle on top. Go ahead and throw this in the fridge until your sauce and noodles are all done.

Now, on to combining the sauces . . . Like I said, this is where you can greatly simplify this recipe by using pre-made sauces – but trust me, these two homemade flavor combinations really do make a flavor difference!

Take your alfredo, give it a stir and pour it right into your marinara sauce. Stir them together until combined. If the sauce is a little thin, you could also throw a spoonful of ricotta cheese in there.

Take a spoonful or two of your sauce and spread it thinly into the bottom of your baking dish. Set the rest aside to pour over later.

Once your noodles are all done, drain them and rinse with cold water to make them cool enough to handle. I set myself up a little “station” to make the lasagna rolls using some parchment paper on the counter. Lay out a lasagna noodle on your parchment paper and spread filling down the middle from tip to tip. Start at one end and roll it up like a sleeping bag until it forms a little roll. Place in your baking pan with the widest part of the noodle on the bottom.

  

Repeat for each noodle and arrange in your baking dish.

Now, sprinkle your remaining mozzerella and parmesen cheese on top and cover with the rest of your sauce. I also added a little fontina to the top of mine for an extra kick of flavor!

  

I like a little bit of breadcrumb on top of mine but I hate pre-made breadcrumbs! The easiest way to make them is to take your Ritz crackers, put them in a ziplock bag with a little Italian seasoning and just crunch them up . . Voila! Go ahead and sprinkle this on top of everything.

Place in the oven and bake for about 30 minutes or until your sauce is bubbling. They are super easy to scoop out of the pan and plate!

Enjoy!

Click here for alfredo sauce recipe.
Click here for marinara sauce recipe.
Click here for lasagna roll recipe.

Game Day Dip

I can’t take credit for coming up with this recipe – but it is too good not to be shared! My grandmother makes this dip on Sunday from time to time and it is a Faber family favorite. I’ve made it for football games and even a bachelorette party and trust me, if you make this dip – the compliments will follow!

What You Need:
2 lbs. of Velveeta
1 lb. of ground beef
1 lb. of hot sausage (Jimmy Dean, etc.)
1 can of cream of mushroom soup
10 oz. of medium salsa

This recipe makes a LOT so feel free to half or even quarter this dip (the quartered amount makes way more than enough for two). 

The easiest way to make this dip is by using the same large pot to cook your meat and also combine all of your ingredients in. Start by putting your ground beef and your sausage into the pot and cook until done on medium heat. Make sure to really chop the meat up into teensy pieces so you don’t have huge chunks of meat in your dip at the end.

Then, drain your meats. Give your pot a quick wipe with a paper towel to get that excess grease out and then put your meat back in.

Add in your soup and salsa and give it a good stir. Then, chop up your Velveeta into small cubes and begin and add several in at a time, stirring until the cheese is incorporated. Continue to add your cheese in until it’s all in there.

At this point, you can either move it into a crock pot to keep it warm (which is a perfect idea for parties) or if it’s just for you and a few others, dip some out into a bowl and keep the rest of the mix on low heat. The great thing about this dip is that it might even be better the next day and really re-heats well.

Enjoy and – GO REDSKINS!

Click here for the recipe!

Pork Tenderloin and Red Ranch Mashed Potatoes

  

I’m really a big meat and potatoes kind of girl and I always have been. Sadly, I cannot have steak and a baked potato every night so I’m trying to branch out and try some other types of meats. We decided to try out some pork tenderloin and a little bit of a twist on your usual mashed potatoes.

What You Need (Pork Tenderloin):
Pork Tenderloin (pick one that fits the serving size that you’re after)
Spiced Rub (You can either go sweet, salty or hot – you know what you’ll like)

By now, you’ve probably realized that recipe isn’t the most exact – this is one of those ones where you just need to “eyeball it” to figure out how much you like and/or need of things. The method that I chose to use for this batch of pork tenderloin is just cooking it in the oven. It makes the meat so incredibly tender and it is pretty much foolproof (which I like). Go ahead and preheat your oven to 375 degees while you prepare the meat.

We decided to use a roasting rack placed in a pyrex pan for our tenderloin but if you don’t have one of those, you can either use a regular pan or even¬†use a cooling rack with a pan underneath. Make sure and line your pan with aluminum foil for super easy clean-up.

Take your meat out of the packaging and lay it in your pan of choice. Use your rub and really pat those spices in. If you have an already marinated pork tenderloin, you really don’t need to go very heavy on the rub. If you have a plain tenderloin then you might want to amp it up a little more. Use your hands to get it on there evenly.

This is really the simplest recipe – now, just put the tenderloin in the oven and set your timer for 40 minutes (you may want to adjust if you have a particularly large or small piece).

Onto the potatoes! Mmmm!

What You Need (Red Ranch Mashed Potatoes):
1/4 packet of Hidden Valley Ranch Dressing mix
4 red potatoes (washed, quartered)
4 oz. sour cream
4oz. cream cheese (softened)
1/2 stick of butter

I mean, I already know what you’re thinking – how very Paula Deen of me! This recipe really is just cream, cream and more cream – oh, and some butter. I’m not going to even apologize because these mashed potatoes are pretty fantastic y’all (I couldn’t help myself).

Bring a pot of water to a boil and throw in your washed and quartered red potatoes. Let them boil for about 20 minutes or until they are tender.

In the meantime, we can go ahead and whip up the good stuff that goes into these. Empty about 1/4 of the pack of ranch mix into a¬† small mixing bowl and add in your cream cheese and sour cream – make sure your cream cheese is fairly soft so it mixes in easily. Beat with a hand mixer until smooth. You can refrigerate this (or dip a chip into it – don’t judge me!) until your potatoes are ready.

Once the potatoes are ready (stick a fork in them – if it slides out easily, they’re done), drain them and throw them in another mixing bowl. Take a potato masher and roughly mash them up. They don’t need to be super smooth at this point. Throw in your 1/2 stick of butter and let that soften up and melt in there. Now, pour in your ranch mix that you’ve made and beat everything together until they are at your desired consistency. Done!

    

Your pork tenderloin is getting ready to be done as well¬†– when the timer goes off, make sure to check the internal temperature of the meat and make sure it’s around 160 degrees. If it’s a little under, you can still pull it out and let it rest and it will continue to cook and add a few degrees.

Slice to your desired thickness and dinner is served! This whole dinner took us under and hour to make, eat and clean up – It’s actually perfect for a busy weeknight or any night where you want some comfort food without all of the work!

Click here for the mashed potato recipe!

Shrimp and Grits

There’s a place close to where we live called Stone’s Cove Kitbar which is the coolest little place¬†– the entire restaurant is one huge bar with a kitchen in the middle and all of their plates are prepared right in front of you. Every time we’ve gone, we have seen people order the shrimp and grits and finally, we decided to get some. We haven’t been able to stop raving about them, so I decided to try my own spin on them. Shrimp, cheesy grits and cheddar bay biscuits will make your night!

What you need (Grits):
1/4 of yellow onion, chopped
1 garlic clove

1 tablespoon of basting oil (olive oil works too)

1 cup of grits (not instant or “5-minute”)
2 1/2 cups of chicken broth
1 cup of water

1 1/4 cups of heavy cream
2 tablespoons of butter

1 cup of grated cheddar cheese
salt, pepper to taste

You’re going to want to start your grits first. They take a little while, so you can have those going while you prepare your shrimp. We have a Le Creuset and let me tell you – you need one for things like this (if you don’t have one, make sure you use a pot big enough to handle the grits because they definitely grow exponentially during the process). Go ahead and put your pot on the stove and warm up the basting oil/olive oil. Chop up your onions and garlic as fine or as course as you would like. Throw the onions in first and let them turn golden brown before adding the garlic in (garlic tends to burn easily and gets a bitter taste). Saute those around in the pan for about a minute.

Pour in 2 cups of your chicken broth¬†and water¬†and add in all of the grits. Give them a good wisk and make sure there aren’t any lumps in the making. Bring this mixture to a boil and reduce heat to low.

At this point, you want to really stir those grits around good and add the last 1/2 cup of your chicken broth – we don’t like lumpy grits! Cover and cook for about 20 minutes. Remember to check on them and stir them every few minutes to make sure that they don’t burn on the bottom. If your grits start looking a little dry, add more chicken broth or if you don’t have any more handy, you can always add a little water to keep them moist.

While these are simmering, you can go ahead and start your shrimp.

What you need (Shrimp):
3/4 lb. of shrimp (peeled, cleaned and deveined)
1/4 cup dry white wine
1/4 cup of heavy cream
basting oil
1 shallot, sliced
1 tablespoon fresh chives
seasoning salt

Peel, clean and devein your shrimp; set aside. In a pan, heat about a tablespoon of basting oil and add in your sliced shallot. Saute the shallots until they become clear.


Now, you’re going to want to add your shrimp to the pan and toss a swirl of basting oil on the top of¬†them¬†– this gives the shrimp such amazing flavor. Add in the white wine.
Let those shrimp cook until they start to turn just a little pink (we don’t want to overcook them since they’ll be simmering). Add in your heavy cream, seasoning salt and fresh chives.

Keep on low and have the mixture reduce down a bit while you take your attention back to the grits, which should be close to done with the first half of their process. All you need to do now is dump the cream in, stir it around so there are no lump and simmer for about 15 more minutes.

This is the perfect time to grate some cheese! I bought the best cheese grater from IKEA (seriously, it was $3) just like the one they have at Italian restaurants – you know, the ones where the waiter wants you to tell them when to stop grating over your plate – but it gets awkward when you don’t really want them to ever stop grating. Well, now I have one of those and let me tell you, my life is now simpler – and possibly cheesier. Anyhow, grate your cheese however you see fit. This is also where I squeezed in some time to make the cheddar bay biscuits – a perfect compliment and they only¬†take 8 minutes (the recipe is a printable at the bottom)!

Back to the shrimp . . .¬†¬†The sauce¬†will begin to thicken up and seriously – you need to take a taste here – it tastes like a bisque and you’ll want to pretty much eat it with a spoon.

Once the shrimp is set, turn off your burner and let it thicken even more while you put the finishing touches on your grits. Add in your cold butter in chunks to emulsify the sauce.

Check your grits and if they’re tender (just stick a spoon in there and taste them) dump that cheese right in and stir until it’s all combined. Add your butter and salt and pepper to taste.

Now, all you need to do is put a heaping spoonful of grits in your bowl, add your shrimp and sauce and you are done with dinner, my dear!

  

Click here for the Creamy, Cheesy Grits Recipe!
Click here for the White Wine Shrimp Recipe!
Click here for the Cheddar Bay Biscuit Recipe!