Breakfast · Casseroles · New Favorite

Cheesy Sausage Grits…MMMM, MMMM, Good!

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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

Family · My Roots

Mother’s Day…Things I Miss About You

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Time is so precious and passes every so swiftly. When I was younger, I took so much for granted, assuming that time and moments would go on forever.

Each Mother’s Day (and Father’s Day) I recall the times that I did have with my Mom and Dad. How I wish I could call them up to chat and tell them how much I love and miss them.

Betty Gaunt senior portrait 2

Things I Miss About You

It’s Mother’s Day again,
And I’m trying to make it through,
Because this day reminds me
Of all the things I miss about you.

I miss your face smiling down at me,
With love shining from your eyes.
I miss the way you’d laugh at my jokes
So hard that it made you cry.

I miss the touch of your dear hands,
How gentle and kind they could be.
And I miss the warth of your hugs, and how
You’d wrap me up tight as could be.

I miss the smell of your perfume,
The way it lingered in the air.
Sometimes I think I smell it again,
And I get a sense that you’re there.

I miss the way you could always tell
When something in my life had gone wrong,
How you’d talk to me until I felt better,
Your words soothed me like a song.

And so I sit here once again
Remembering these things I miss
And this year, just like every year,
I make a silent wish.

I wish that one day I’ll see you again,
Whole, and safe, and sound.
That you’ll take my hand securely in yours,
And for Heaven we’ll be bound.

Author Unknown

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

Family · New Traditions

Celebrating Moms!

cathysmaha2 Comments

Each year, for the past four years, a group of gal pals have gathered to celebrate ourselves. This wonderful group of women saw our kids grow from adolescents to adults and we have a lot to celebrate! While we don’t see each other as often, we do gather together for a Mother’s Coffee/Tea as well as in smaller groups for Book Club, Card Making, and Christmas.  These women are such a blessing for me as well as for their children.

That being said, we all LOVE to come together over food. Each year our friend, Barb, captured pics of our delicious array of food as well as pics of our group.

2013MDfood

Last year was the first time our daughter, Sarah, joined us as a Mom celebrating the birth of Evan. It’s such a wonderful gift to now have our daughters (and in the future daughter-in-laws) join us in the celebration.

P1120107We will be celebrating a week before Mother’s Day this year so let the party begin.

Family Favorites · Salads · Vegan · Vegetarian

Cilantro-Lime Vinaigrette for Quinoa Salad, Green Salad or Marinade

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Cilantro is an herb that people either LOVE or HATE.  I’m on the love side of Cilantro. It brings such a fresh, aromatic addition to select dishes, including this Vinaigrette and Salad. This Cilantro-Lime Vinaigrette was a discovery a few years ago and I love it, especially on a summer Quinoa Salad, enjoying the salad throughout the week.

CILANTRO LIME VINAIGRETTE

3 T extra virgin olive oil
3 T red wine vinegar
2 T freshly squeezed lime juice
1 small jalapeno pepper (or less) chopped
1 clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1.5-2 tablespoons fresh cilantro

  • Put all ingredients in food processor or blender. Pulse until ingredients are blended. Shake before serving.

QUINOA SALAD

  • To prepare the quinoa, cook 1 cup quinoa to 2 cups liquid (water or chicken broth) for 15-20 minutes. Drain. Cool.
  • Then I throw in whatever I have on hand: onion, peppers, beans (garbanzo or black beans), carrots, celery, tomatoes, etc.  I’ve never had a combination I didn’t like.  You can use it as a side dish or add a protein to make it an entrée.
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

Family Favorites · Home · Meats · My Roots

Meat Loaf…a slice of home

cathysmaha2 Comments

Meat Loaf is a favorite of mine and feel badly that it’s gotten a bad name.  Perhaps people have even too many ‘bad’ meatloaf to appreciate the good.  Meat Loaf is not a pretty dish but it is excellent paired with a good baked potato, salad and green vegetable. And, who doesn’t like a good meatloaf sandwich from the leftovers?  My Mother always had a slice of raw potato on her meat loaf sandwich and it’s good.  Who knew!

Meat Loaf is not easy to photograph…my apologies but I won’t apologize for the wonderful results!

MEAT LOAF

1 1/2 pounds ground beef (I prefer ground chuck or sirloin)
3/4 cup quick oatmeal (uncooked)
1/2 cup chopped onion (optional)
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup milk

TOPPING:
1 tablespoon prepared mustard
1/3 to 1/2 cup catsup
2 tablespoons brown sugar

  • Mix all but topping together. Pack firmly into a loaf pan. Spread the topping over.

  • Bake in a 350 degree oven for about 60-90 minutes or until done. Let stand 5 minutes before slicing.

 

Appetizers · Family · Family Favorites · Holidays

Deviled Eggs

cathysmaha1 Comment

Deviled Eggs are an Easter ‘must have’, and this year will be no different. Everyone in the family loves them so as they say in ‘Fiddler on the Roof’…TRADITION! Back in the day, my Mother would make them from the eggs laid by our own hens. The yolks were deep yellow and it was a lucky treat when we would have an egg with a double yolk.

That was the good part.  I can’t say that gathering the eggs was a treat since the hens were often pretty fussy about having anyone poking around their nests for their eggs. Then there was the washing of the eggs for our use and sale to others.  All in a days work down on the farm.

Today, I usually buy my eggs at the grocery store but found that Chicken Track brown eggs closely resembled the eggs from the farm. This recipe does not include the direct measurements but was taught to me based on feel/texture. The filling should be moist but not runny.

DEVILED EGGS

Boiled eggs
Mayonnaise
Mustard
Dill pickle juice
Salt to taste
Paprika

  • Peel boiled eggs and cut eggs in half, lengthwise.
  • Remove yolks to a separate mixing bowl.
  • Mash egg yolks and add mayonnaise, pickle juice and dash of prepared mustard to taste.
  • Fill egg whites with yolk mixture. Sprinkle with paprika. Chill before serving.

Other Easter favorites:

Crock-Pot Ham

Crunch Potato Casserole

Mandarin Salad

Fancy Schmancy Asparagus

Strawberry Shortcake

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