Friday, April 29, 2011

Shrimp and Cheese Grits

I am telling you these shrimp and cheese grits are the best thing you will ever put in your mouth.... the sauce is perfect for dunking warm crusty bread in. melts in your mouth!!!! are you hungry yet?

Shrimp and Cheese Grits
Props to my momma for this recipe!!! 


For the Shrimp: 
1 lb. peeled and deveined shrimp
1/2 stick of butter
Beurre Blanc Sauce (recipe below) 
1 tablespoon of minced garlic
1/2 cup of tequila 
1/4 cup of Louisiana Hot Sauce

For the Beurre Blanc Sauce:
1/4 cup of dry white wine
1/4 cup of white wine vinegar
2 tablespoons minced shallots
1 tablespoon cold water
1/2 stick of butter

For the Cheese Grits: 
1/2 cup of white grits (uncooked) 
3 cups water
2/4 teaspoon of salt
1/2 lb. (small jar) of Old English Cheese
1 teaspoon of seasoned salt
1/2 teaspoon of Worcestershire sauce
2 eggs well beaten
1 4 oz. can of chopped green chiles
paprika or cayenne pepper

Cheese Grits- 
1. Bring water to a boil. Add grits and salt. Cook over low heat for about five minutes, stirring occasionally. Add butter and cheese. Stir until melted. Add seasoned salt and Worcestershire sauce. Fold in eggs. Add chiles. 
2. Pour into a buttered 1 1/2 quart baking dish. Bake 1 hour at 350 degrees. 

Beurre Blanc Sauce- 
3. Combine the white wine, white wine vinegar, and shallots in a pan. Simmer until reduced by half for about 8 minutes. 
4. Remove from heat and stir in cold water. Return to heat and whisk in butter a little at a time. Sauce must not get too hot or it will separate. 

5. Heat pan, add butter, garlic, and shrimp. Cook until just pink. 
6. Remove from pan. 
7. Put tequila, Louisiana Hot Sauce, and Beurre Blanc sauce in pan and heat through. Stir in sauteed shrimp. 

8. Serve shrimp over the cheese grits with warm crusty bread for dipping!!! 

Disco Biscuits "An Old New Direction"

Monday, April 25, 2011


cant wait!!!

"not fried" fried chicken

Crunchy Chicken

4 boneless skinless chicken breasts
2 cups French's fried onions, crushed
2 tablespoons bread crumbs
1 egg, beaten

1. Mix the fried onions and bread crumbs together in a bowl. Season with salt and pepper.
2. Beat the egg in a separate bowl.
3. Drudge the chicken in the egg and then in the onion batter.
4. Bake at 400 degree for 20 minutes.

Sunday, April 24, 2011

green eggs and ham

Green Eggs and Ham

6 hard boiled eggs
1/2 avocado
1/4 cup of mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup of chopped herbs
1/2 teaspoons of chopped garlic
3 slices of bacon, cooked and crumbled

1. Slice the eggs in half and put the yolks in a bowl.
2. Add the avocado, mayonnaise, mustard, herbs, and garlic. Season with salt and pepper. Mash until smooth.
3. Divide among the egg whites.
4. Crumble the bacon over the eggs.
5. Sprinkle with paprika.

Happy EASTER!!!

happity hippity hoppity...happy EASTER!!

Sunday, April 17, 2011

Beastie Boys - Groove Holmes

Tacos Y Mas

Tacos Y Mas has three locations in Dallas..however the new location on Forest and Central seems to be the best as there are actually tables to sit at. Tacos Y Mas is well known for their breakfast tacos, which are served all day. I like the chorizo, egg, and cheese tacos.. but experiment with other tacos on the menu. I had the chorizo breakfast taco, a bean and cheese taco, and the mexicana taco! the tacos are the perfect size- small and can easily be held in one hand for a perfect bite! the hot sauces that are the table are awesome!! definitely give Tacos Y Mas a try if you have never been!

Thursday, April 14, 2011

spiced chicken with couscous

this is a great easy chicken recipe, serve with pita!

Spiced Chicken with CousCous

3 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, sliced crosswise
1/2 cup torn fresh basil
1/2 teaspoon fresh squeezed lemon juice

1. Heat one tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 salt, and 1/4 teaspoon pepper.
2. Cook the chicken on both sides until golden brown.
3. Put the couscous in a large bowl. Add 1 cup of hot water and let sit for 5 minutes. Fluff the couscous with a fork.
4. Add the tomatoes, snap peas, basil, lemon juice, olive oil, and salt and pepper to the couscous. Toss to combine. Slice the chicken and serve over the couscous.

Monday, April 4, 2011

Citrusy Halibut

we made this for dinner last night...TIMBO said he could eat this fish all day every day. its simple, light, and goes great with any veggie and makes a perfect healthy meal. I served it with asparagus that I cooked in a little olive oil with salt and pepper.

Citrusy Halibut

2 tablespoons of olive oil
2 cloves garlic, sliced
 1pint grape tomatoes, cut in half
1/2 cup of fresh orange juice 
1/2 cup of fresh flat leaf parsley
2 tablespoons of capers
kosher salt and black pepper
4 6 ounce pieces of skinless halibut fillets (can any firm white fleshed fish) 

1. Heat 1 tablespoon of the olive oil over medium heat. Add the garlic and cook until fragrant. 
2. Add the tomatoes, orange juice, parsley, capers, salt, and pepper. Simmer until the tomatoes begin to break down, about five minutes. 
2. Meanwhile, heat the remaining olive oil in a large nonstick skillet over medium high heat. 
3. Season both sides of the fish with salt and pepper.
4. Cook the fish until opaque, about 3-5 minutes on each side. Top with the tomato mixture. 
5. Serve with fresh vegetables or brown rice. 

Sunday, April 3, 2011

YMSB Raleigh and Spencer

went to yonder on friday night at the house of blues...what an awesome show!! love jeff austin and love yonder!

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