Category: New Favorite

Breakfast · Casseroles · New Favorite

Cheesy Sausage Grits…MMMM, MMMM, Good!

cathysmaha1 Comment

Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected.  Of course, what doesn’t taste good when mixed with cheese and sausage?

A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits.  After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!

Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ.  MMMM, MMMM, good!

CHEESY SAUSAGE GRITS

1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)

  • Preheat the oven to 325°F.
  • Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
  • Saute the sausage and onions, breaking the sausage into small pieces.
  • Drain the grease from the sausage and onions.
  • Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
  • Combine the sausage and onions with the grits mixture.
  • Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
  • The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
  • Bake at 325°F for one (1) hour.
  • (The recipe states that this freezes well but I didn’t have any left to freeze!)

http://www.food.com/recipe/sausage-and-grits-casserole-92343

Breakfast · New Favorite · South Beach

Spinach and Green Onion Egg Bake

cathysmaha2 Comments

SPINACH AND GREEN ONION EGG BAKE

For 8.5″x12″ Pan:

5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Lawry’s Seasoned Salt
1/2 tsp. dried thyme
fresh ground black pepper to taste

For 10.5″x14.75″ Pan:

10 oz. organic fresh spinach (I used frozen spinach and skipped the olive oil)
3 cups low-fat mozzarella
2/3 cup thinly sliced green onions
16 eggs, beaten
1.5 tsp. Lawry’s Seasoned Salt
1 tsp. dried thyme
fresh ground black pepper to taste

  • Preheat oven to 375F/190C. Spray glass or crockery casserole dish with olive oil or nonstick spray.
  • If using fresh spinach, heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. If using frozen spinach, thaw and drain the spinach.
  • Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.
  • Beat the eggs with Lawry’s seasoned salt and fresh ground pepper to taste. Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
  • Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. Serve hot.
  • This dish could be served with salsa, sour cream, or hot sauce.
  • This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

Recipe adapted from KaylynsKitchen.com

Breakfast · New Favorite · Vegetarian

Quinoa Omelette Bites

cathysmaha2 Comments

I am a protein breakfast person.  Straight carbs just don’t last for me.  If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this wonderful recipe.

I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and  filling.  Hello breakfast for the week!

QUINOA OMELETTE BITES

1 cup quinoa, warm
1/2 cup shredded mozzarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion

  • Preheat oven to 350 degrees.  Spray mini muffin tins with cooking spray.
  • Cook the quinoa according to package instructions.  Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
  • In a medium bowl, mix the warm quinoa with the cheese to melt the cheese.  Add the eggs, garlic, salt, spinach, peppers and onion.  Stir to combine all ingredients.
  • Spoon mixture into mini muffin tins, filling to the top.

  • Bake at 350 degrees for 20-25 minutes.  Remove from oven and let cool for 10 minutes before removing from muffin tins.  Run a small knife around the edges to loosen and pop out of the tins.

Recipe adapted from Tablespoon.com

Appetizers · New Favorite

Blackberry Brie Bites

cathysmaha1 Comment

Brie and Blackberries is like a slice of heaven. For my last meal, I would definitely choose Brie and a bowl of berries so this recipe sounded perfect to me! It’s relatively simple to make.  Delicious addition to my recipe box!

You’ll notice a glimpse of Fancy Schmancy Asparagus to the right as well.  I used 1/2 of the crescent rolls to make the Blackberry Brie Bites and the other half for the Asparagus.  Win, win!

BLACKBERRY BRIE BITES

1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)

  • Preheat oven to 350 degrees.
  • Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.
  • Cut the rind off the Brie.  Cut into 24 small squares. Place one square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. Fold the tips of the crescent rolls over, if desired.
  • Bake for 12-15 minutes.  Remove from the oven and top with a fresh blackberry on a toothpick.  Serve immediately.

Makes 24 crescent cups.

Recipe from Inside BruCrew Life

New Favorite · Sandwiches

Grilled Apple and Brie Sandwich

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I love a good sandwich and when I spotted the word BRIE, I was sold.  I’m a sucker for wonderful cheeses and I decided it was worth the gluten treat to try it.  It was a wonderful sandwich although, as always, I wondered what it would be like if I added a nice jam to it.  Next time…I’m adding a raspberry jam…mmmm, can’t wait!

GRILLED APPLE AND BRIE SANDWICH

2 slices whole wheat (or whole grain) bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple, peeled and very thinly sliced
1/3 cup thinly sliced brie

  • Preheat a skillet over medium heat.  Lightly brush 1 side of each slice of bread with olive oil.  Place 1 slice of bread, olive oil-side down, into skillet.  Arrange apple slices evenly over bread.

  • Layer with cheese and top with remaining slice of bread, olive oil side up.  Cook, until bread is golden brown and the cheese has melted.

Recipe from Colorado Classique Cookbook

Desserts · Holidays · New Favorite · Pastas

Kugel…Sweet, Noodle Pudding

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Kugel is something I have wanted to make (and taste) for years. Our book club was meeting to discuss ‘This is Where I Leave You’ by Jonathan Tropper. We always have a potluck prior to the discussion, typically with a theme from the book. This story takes place during the time this Jewish family is ‘sitting Shiva’, therefore the theme was favorite Jewish foods.

Our potluck including many wonderful dishes including Matzo Ball Soup, Latkes with Applesauce, Bagels and Lox, NY Cheesecake with Strawberries, Mandelbrot, Kugel and  fresh vegetables and fruit (to make us feel less guilty about the carb/fat overload).

Kugel was my immediate choice and friend and Grandmother-in-Law, Chris, shared a favorite recipe with me. It is a wonderful recipe, absolutely decadent and worth the splurge every now and again.  Sweet, sweet noodle pudding…I love you!

KUGEL

1 lb. egg noodles (broad or medium), cooked and drained
1/2 pound butter, softened
6 eggs, beaten
1 quart milk (1/2 cup less if using creamed cottage cheese)
3/4 cup sugar
2 caps vanilla
1 cup white raisins
1 pound cottage cheese

Topping:
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups crushed Corn Flakes

  • Butter 10.5″ x 14.75 ” pan.  Heat oven to 350 degrees.
  • Pour boiling water over raisins, just to cover, to plump the raisins.  Let sit 10-15 minutes.  Drain.
  • Prepare noodles according to package directions.  Drain.  Place noodles in butter and mix well.
  • Combine eggs, sugar, milk, cottage cheese, and vanilla.
  • Add raisins and noodles.  Mix well.
  • Pour into casserole.  Top with cinnamon sugar and crushed corn flakes.
  • Bake for 1 hour and 15 minutes.
Family Favorites · New Favorite

Chicken Enchilritos

cathysmaha2 Comments

Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas.  I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.

The recipe is quite good and hearty.  Serve with a green salad, and if you can, a great Margarita!

CHICKEN ENCHILRITOS

1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles

  • Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
  • In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
  • Place 2-4 spoonfuls of filling in the center of each tortilla.
  • Roll each tortilla up and place in the casserole dish with the open side down.
  • Pour the second can of Enchilada sauce over the tortillas.
  • Top with remaining cheese and garnish with parsley flakes.

  • Bake for 25-30 minutes.
  • Garnish with chopped green onions and serve with sour cream and salsa.

Note:  The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.

Recipe adapted from Cooking with Libby

Gluten Free · New Favorite · Vegan · Vegetarian

Pecan Quinoa Breakfast Bowl…MMMMMM!

cathysmaha1 Comment

Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint.  It’s slightly sweet and protein-rich.

I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.

The leftovers will be saved for another day…cold or reheated.

PECAN QUINOA BREAKFAST BOWL

2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

  • Bring milk to a boil in a medium saucepan.  Stir in quinoa, cranberries and butter.
  • Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
  • Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
  • Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.

Serves four. Recipe from Relish.com and the Georgia Pecan Commission

Family Favorites · Gluten Free · New Favorite · Vegetarian

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla.  Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.

The red pepper sauce was a new twist and so delicious, I doubled the recipe.  It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).  

This recipe is not only delicious but vegetarian and gluten-free. Ole!

SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE

1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves

  • Preheat broiler to high.
  • Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
  • Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
  • Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.  Add potatoes to pan, saute 4 minutes or until browned.  Add spinach, saute for 1 minute or until spinach wilts.
  • Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
  • Broil tortilla 4 minutes or until top is lightly browned and center is set.
  • Cool slightly; serve with red pepper sauce.

Recipe from Cooking Light/Ivy Manning

Family · Family Favorites · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Salt and Vinegar Popcorn…better than I ever expected

cathysmaha3 Comments

My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.

I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.

SALT AND VINEGAR POPCORN

12 cups popped corn
4 tablespoons dairy-free spread
6 tablespoons balsamic vinegar
3/4 teaspoon salt

  • Pop the popcorn.
  • Melt the dairy-free spread in a saucepan.  Stir in the balsamic vinegar.
  • Simmer for 3-4 minutes to slightly reduce the vinegar.
  • Pour over the hot spread/balsamic mix.
  • Stir well and serve immediately.

Adapted slightly from:  lucysfriendlyfoods.com