GRUYERE CHEESE GRITS
4 cups milk
1 cup coarse, stone ground grits
Salt and pepper
10 oz gruyere cheese, grated
4 oz butter
3 oz grated parmesan cheese
Bring milk to a simmer. Whisk in grits. Cook until thick, stirring constantly. Add gruyere, salt and pepper and beat until very fluffy. Pour in baking dish. Dot with butter. Sprinkle with parmesan. Bake at 400 until browned; about 30 minutes.
BREAKFAST
CASSEROLE
1 pound breakfast sausage, cooked and crumbled (cooked bacon or chopped cooked ham can be substituted)
4 cups hash browns with onions, thawed
8 eggs, beaten
1/2 cup half and half
1/2 cup sour cream
1 tbls cilantro
1 tsp cumin
1/2 tsp garlic salt
2 cups shredded Mexican blend cheese
Sliced jalapeno peppers
Mix first 8 ingredients together. Pour in buttered 9X13 dish. Add cheese. (at this point, the casserole can be covered and refrigerated until ready to cook). Top with pepper slices and bake at 350 for 45 minutes until set.
BACON WRAPPED SHRIMP
1 pound large raw shrimp, peeled (16-20 count)
Bacon strips, partially cooked and cut in half
1/2 cup BBQ sauce
1 tablespoon honey
1 tablespoon mustard
1 tablespoon Worcestershire sauce
Cooked rice
Wrap partially cooked bacon around shrimp, secure with toothpick. Place on a hot grill; (or preheated 400 degree oven) brush with marinade and cook for 3-4 minutes. Turn shrimp; brush with marinade and cook for 3-4 minutes or until bacon is cooked. Serve over rice.
HONEY ROASTED
CARROTS WITH
CITRUS
1 small red onion, sliced
2 tbls lemon or lime juice
Salt and pepper
1 pound baby carrots
2 small oranges, thinly sliced and seeded
1/2 tsp crushed red pepper
2 tbls honey
1/4 cup olive oil
1 1/2 tbls orange juice
In a bowl, toss onion and lemon juice. Sprinkle with salt and pepper and let stand 8-10 minutes to slightly pickle. Drain onion, reserving the liquid. In a baking dish, onion, carrots, oranges, crushed pepper honey and olive oil. Roast at 425 for 25 minutes until carrots are soft and citrus are tender and caramelized. Drizzle with remaining liquid. If desired, finish with more lemon juice and honey.
APRICOT BARS
Crust
1/2 cup butter
1/4 cup sugar
1 cup flour
Blend crust ingredients until crumbly. Press into greased 9 inch pan. Bake at 350 for 15 minutes.
Filling:
8 oz dried apricots
2 beaten eggs
1 cup brown sugar
1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1/2 cup chopped nuts
Simmer apricots in water for 15 minutes. Drain and chop. Combine filling ingredients; beat until well mixed. Pour over crust and bake 30 minutes. Cool. Dust with powdered sugar. Cut into squares.
CHICKEN WITH PEANUT SAUCE
Olive oil
1 pound boneless chicken, cut in bite sized pieces
1/2 cup smooth peanut butter
1/4 tsp red pepper flakes
1 Tbls soy sauce
1 clove minced garlic
1 tsp curry sauce
1/4 cup chicken broth
Cooked rice
Thread chicken on skewers. Brush with olive oil. Grill for 8 minutes on each side. Heat all other ingredients except rice, stir until smooth. Serve chicken with sauce over rice.
