Lately I have been attempting to eat less prepackaged food and making more things from scratch. Although I have gotten better with breakfasts and lunches, I’m not doing as well with dinners. But, starting somewhere will only help lead to … Continue reading
I love me some oatmeal chocolate chip cookies! Also, I’m a huge fan of pancakes. On a recent weekend I was attempting to figure out what to cook for breakfast (I love scratch made breakfast on the weekends) and I … Continue reading
A few weekends ago I volunteered to make my friend’s birthday cake. Once I saw the guest list of 30+ people I decided I would attempt a 3-tier cake for the first time. Since we were meeting up at Prohibition … Continue reading
Grits are a staple in my pantry, as they should be for any southerner! Growing up grits were a regular breakfast item and something you could usually enjoy as a side dish at a seafood restaurant. In Charleston, however, grits tend to be everywhere. Each restaurant has their own take on grits. A while back my husband was able to snag me a few bags of Geechie Boy Mill White Grits from a co-worker. These magnificent grits are grown and ground a stones throw away from here, on Edisto Island, South Carolina. I knew I would have to use more than just water, butter, and salt (as the bag stated) to make a statement with my grits and ensure a flavorful and memorable experience for my hubby and I.
I started with my local white grits then began to scavage my pantry and spice drawer in order to add some life and flavor to the simple cracked corn. What I came up with is the following original recipe that was devoured by said hubby and I. Boy am I glad I wrote this one down!
- 1 cup Grits
- 2 cups Fat-Free Milk
- 2 cups Heavy Cream
- 1/4 cup Unsalted Butter
- 1 teaspoon Salt
- 1 teaspoon Fresh Cracked Pepper
- 1/8 teaspoon Chipotle Chili Pepper Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Worcestershire Sauce
- 1 pouch Lipton Recipe Secrets Onion Recipe Soup and Dip Mix
- 4 slices Muenster Cheese
Begin by bringing 2 cups fat-free milk and 1 cup heavy cream to a boil in a saucepan. Add your salt and unsalted butter here. You can begin with water instead of fat-free milk if you prefer (or a heavier milk). I use fat-free milk because that is what we keep for consumption in our fridge and it helps make the grits creamier than the water called for on the bag.
Next, you will add in your cup of grits and stir until it begins to boil again. At this time, add in your fresh cracked pepper, chipotle chili pepper powder, garlic powder, Worcestershire sauce and pouch of Lipton Recipe Secrets Recipe Soup and Dip Mix.
Cover saucepan and lower heat to a simmer. Cook the grits for 20 minutes, stirring often. Slowly add in the final cup of heavy cream.
After the grits have finished cooking for the 20 minutes previously mentioned, add in the 4 slices of Muenster cheese. Stir until the cheese is fully melted.
Your grits are now done! Enjoy some deliciously seasoned Muenster Grits straight from my kitchen to yours!
I’m not a superb photographer, but here are some shots of my original creation. I hope you enjoy these grits as much as my husband and I do. They go well as a side dish for dinner with, well, pretty much everything. Because in the south, you can’t go wrong with some grits!
Although I do not participate in Lent, am not Catholic or French, nor am I from Mobile (close though!) or New Orleans, I still enjoy a mean King Cake. However, I have to be honest in that before this year, … Continue reading
Last evening Alton Brown came back to his Southern roots and graced Charleston with his presence.
His show began with his original musical stylings with lyrics of the food persuasion, much to my surprise.
He then progressed to his list of 10 things he is pretty sure he is sure about food. He has used this presentation for many years, but is constantly changing and updating it. This is the latest version (as of a few days prior to his February 25, 2014 presentation) of the list.
So, without further ado, I present to you Alton Brown’s list of:
10 things I am pretty sure I am sure about food:
- Chickens don’t have fingers.
- Most crucial cooking skill: SALT!
- Trout doesn’t belong in ice cream.
- The best cook on earth is… [Your wife].
- The best ingredient to learn to cook with is… Eggs.
- The most important tool in the kitchen is… The table. *
- Wash mushrooms. **
- AMERICA Heck Yeah! ***
- Raisins are optional.
- Never eat a shrimp cocktail in an airport.
* The entire point of food and cooking is the table. Connecting human beings to one another is the whole purpose and reason for cooking. If you are not cooking for the table, then you have no reason being in the kitchen.
** I don’t eat mushrooms, and boy am I glad for this! Did you know they are grown in horse manure? No. Thank. You.
*** Eat American grown and harvested food. You may have to start eating in season, but trust me, if you think where the mushrooms grow is dirty, you don’t even want to think about situations surrounding food from other countries.
– Act II –
In Mr. Brown’s second act, he brought out his experimental kitchen equipment. The first device of which used a fire extinguisher to make flash frozen ice cream in 10 seconds. Although impressive, not quite as grand as the adult version of his childhood dream, the Easy Bake Oven. Alton Brown, the inventor of the MEGABAKE! An adult, or man-sized, Easy Bake Oven that can cook an entire pizza in a mere three minutes and thirty seconds. Gaze in awe below at his masterpiece, so large that he can use it as a mini stage upon the stage. I just hope my husband isn’t secretly making plans for one of these in our garage, because steering your food through your oven with a captain’s wheel, ain’t nobody got time for that!