Recipe: Garlic Cheese Grits

Photo by Daniel Greene @ flickr of garlic cheese grits with a huge grilled pork chop and green beans!

From Denny: Yet another easy recipe for the weekend! This from an aging cookbook from 1984. Quick! Digitize it before the paper disintegrates! :)


Garlic Cheese Grits

From: Talk About Good! Cookbook


Ingredients:


1 cup grits

4 cups water

1 teaspoon salt

1 roll Kraft garlic cheese

1 stick butter (Denny: I like to clarify my butter for taste and less cholesterol)

2 eggs, well beaten

¼ cup milk

Salt and pepper to taste


Directions: Cook grits in water with salt added. After grits are cooked, add one roll Kraft garlic cheese. Break in pieces and add 1 stick of butter, 2 eggs well beaten, salt and pepper to taste, milk. Put in a casserole (1 ½ quart) and bake 40 minutes to 1 hour at 300 to 350-degrees F.

Variation: Separate eggs and fold in 2 stiffly beaten egg whites before putting in casserole to bake.

Funny Chocolate Quote

From Denny: Of course, when someone threw this talented chef some lemons he made an awesome chocolate cake! Wouldn't you like to invite this guy to come bake at your house this weekend?!

"When life hands you lemons, throw them back and demand chocolates." ~ unknown

Photo of lemon chiffon chocolate cake by stu_spivack @ flickr

Heidi Klum's chocolate-flavoured lips

From Denny: I told you we don't have to give up chocolate to be beautiful! I have it on the highest authority: model Heidi Klum who is quite a fun character.

"Heidi Klum uses chocolate-flavoured lip balm to satisfy her sweet cravings.

The German supermodel often longs for chocolate cake from her homeland, but has discovered a secret weapon to curb her desires.

She is quoted as saying: 'I love chocolate. I have a chocolate lip gloss that tastes like a German chocolate cake. It is very good. It tastes so good that I constantly have to lick my lipstick off and re-apply.'

Heidi isn't the only supermodel who has confessed to secret cravings."

Louisiana Culture: Sicilian Tradition of St. Joseph's Altar

Louisiana Culture: Sicilian Tradition of St. Joseph's Altar: "This is a lesson from hundreds of years ago, still celebrated today, of what it is to give to others even when you are in your time of need. The act of gratitude has been with us for generations. 9 recipes."

By Denny Lyon

From Denny: I started out writing this for the blog to give out the recipes and before I knew it I was researching a centuries old tradition of gratitude that turned into a full blown article!

Cool link to a virtual St. Joseph's Altar where you can give virtual food offerings, read a blog, offer prayers for loved ones, learn the history of the tradition and much more.

It's a good story about how even when we think we don't have much it's important to remember others who have less. Louisiana has always been about sharing food generously with others and creating recipes to share too.

Recipe: Jambalaya Grits

Another version of a dinner with grits: Cajun Shrimp, Cheddar Cheese grits and sugar peas, yum! This is a typical weekend meal in south Louisiana when shrimp are fresh.

Photo by Bethany L. King @ flickr

From Denny: In Louisiana and throughout the American South we just love grits the way folks in Italy love their polenta. It's similar as both are a type of soft cornmeal dish. Their name sounds better! :)

Here, with our French influence, we always cook with the Holy Trinity: onions, bell pepper and celery. I like to add garlic.

Try this different version of grits if you don't like them plain with salt and butter. We serve them any time of day or night. We even eat breakfast all times of the day and night. Americans love breakfast foods!


Jambalaya Grits

From: Jambalaya Cookbook

Yield: Serves 6


Ingredients:

2 Tablespoon bacon grease

2 Tablespoons flour

½ cup chopped onion

1 green bell pepper, chopped

½ cup chopped celery

1 cup quick grits

3 fresh tomatoes, peeled and chopped (about 1 cup)

1 cup ground ham

Bacon, cooked to crispy and crumbled


Directions: In a heavy skillet, heat bacon grease and gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green bell pepper and celery; cook 5 minutes. Cook grits according to package directions and add to roux and vegetable mixture. Add tomatoes and ham. Sprinkle with bacon and serve immediately.