Shrimp and Cheesy Grits [and Feta Bacon Salad]

A few years ago, while on my honeymoon with my husband, we had the most delicious shrimp and grits at a little restaurant on the ocean.  This is not a copycat, just a similar southern favorite. Get ready to wear the stretchy pants after dinner because I promise that there will be lots of fat in this dish - delicious, delicious fatty foods. (Consume in moderation)

Ingredients:

1 Cups uncooked Grits
3 Cups Water
Salt/Pepper/Butter to taste
2 Cups Shredded Cheddar (optional)


16oz. Bacon
1/2 Vidalia Onion
1 Green Pepper
1 lb. Peeled/Deveined Shrimp


Start by chopping up a half of your vidalia onion and one green pepper. Set aside (believe me, if you don't do this now you'll end up calling for help from your husband because you didn't budget your time right... oh wait, that was me.)

Fry up a pound of bacon - I like it crispy, but cook it however you like it.

Start your grits while the bacon is frying.  Whatever brand grits you have should have instructions on it... but in case it doesn't: Boil 3C Water, Add 1C grits after it starts to boil. Cook stirring constantly for 10-15 minutes.  Add desired butter/salt/pepper (you can go all Paula Dean on these grits like we did, or just add a tiny bit of butter - your choice) ** When your grits are done, stir in 2 Cups cheddar cheese if you want cheesy grits **

Keep watching that bacon!

Once the bacon is cooked, chop it up!

In the bacon grease, cook the onion and pepper.

Once the onions/peppers are getting soft, add in your shrimp - cooking about 3-4 minutes a side for larger shrimp.

You're ready to serve: Cheese grits on bottom, a little chopped bacon next, peppers/onions, shrimp on top!

Keep reading if you would like to know how to make MY FAVORITE SALAD EVER!

Feta Bacon Salad

1 8-oz package Feta Cheese (I LOVE FETA... and would err on the side of lots)
Bacon, crumbled (However much or little you want, but do yourself a favor and use real bacon, bacon bits do NOT count)
1 package Spinach

Dressing:
1/2 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 Tablespoons White Sugar

Mix salad ingredients and dressing ingredients separately.  You may or may not need all of the dressing.

Just mix it and enjoy! Seriously delicious!

Derek's rating: 9/10! Yay, and yum!

Easy Brown Sugar Pork Chops

Easy Brown Sugar Pork Chops

I was at work today thinking, "Oh my goodness, I forgot to put something in the Crock Pot so we would have a nice meal tonight" I mostly felt guilty because I've felt a little under the weather and hadn't made a nice meal for Derek in a few days.  But then I knew exactly what I would try when I got home - Brown Sugar Pork Chops.  I combined a couple recipes, and added my own pinch of heat.  And it turned out fabulously! Derek approves, too.

2 Pork Chops
1/4 Cup Brown Sugar
1 Teaspoon Paprika
1/2 Teaspoon Salt (Kosher)
1/2 Teaspoon Course Ground Black Pepper
1/2 Teaspoon Garlic Powder
Nice-sized pinch of Crushed Red Pepper
1 Tablespoon Olive Oil

Coat your pork chops with as much of the rub as you can. 

Heat your olive oil (medium/high) in a large skillet or grill pan.  Once hot, add your rub-covered pork chops.

Cook for about 5-minutes per side.

Serve with potatoes, however you like them best, and your favorite vegetable.

I went with mashed potatoes and green beans. Yum!

Derek's Rating: 9/10

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

This recipe has nothing too unique in it, and you can add other veggies you might like better... however, it's super simple and super delicious.  The perfect winter meal!

2.5 - 3 lbs Beef (Chuck Roast or Rump Roast)
5 Large Carrots, chopped
4 Idaho Potatoes, chopped
1 Sweet Onion
1 Package Dry Pot Roast Mix*
1 Cup Water

*Instead of the beef stew mix and water, you could use two cans beef broth, minced garlic, salt, and pepper... or even some dry red wine.

Place your Roast and Veggies in the Slow-Cooker.  Mix the Pot Roast spice mix with the water until all blended, then pour over the meat/veggies.  

Cook on low for 8 hours.

Derek's rating: 9/10

Broccoli Cheddar Soup with Salt and Pepper Croutons

Broccoli Cheddar Soup

I'm going to be honest with you, I don't think I've ever ordered anything besides Broccoli Cheddar soup at Panera. Well... at lunch time, anyway.  Even when I'm craving that amazing Mediterranean Veggie sandwich I always get a side of that famous soup.  This recipe is extremely similar in taste and will definitely satisfy that Broccoli Cheddar craving!

1 Small Onion, chopped finely

1/4 Cup + 1 Tablespoon Butter

1/4 Cup Flour

1 Pint Half and Half

2 Cups Chicken Stock

1 lb Broccoli

1 Cup Carrots, shredded

1 Package (2 Cups) Shredded Sharp Cheddar

1/4 Teaspoon Nutmeg

Salt and Pepper, to taste

Ok! Let's get started!

Start with sautéing the chopped onion in one tablespoon of butter.  Once the onion is very soft, take it off the heat and set it aside for a few minutes.

In a large pan, melt the 1/4 cup of butter, then add in the 1/4 cup flour.  Stir this constantly with a whisk for about 5 minutes.  Then, add in the Half and Half slowly while stirring.  I know your arm is getting tired right about now, but don't give up! Keep stirring that flour/butter/half-and-half mixture for another minute or two until it's all incorporated.

Now, add in your chicken stock and simmer, covered, for about 20 minutes.  You'll have to lift that lid often to give it a stir.

During these 20 simmering minutes (Get it? 20-something?... ok, I know, not funny) start grating those carrots.  Your broccoli can either be frozen or fresh, it doesn't really matter - so that part is up to you.  This time, I used frozen because of it's convenience.

Now add in your veggies: broccoli, carrots, and onion.  Cover and simmer for another 20-25 minutes.

Finally, add in the cheddar, nutmeg, salt, and pepper.  Stir until cheddar has incorporated well.

Enjoy!

For an added bonus, make some Croutons! (See this post for the recipe: Crispy Croutons) I added salt and pepper to the melted butter in the pan before tossing in my bread cubes. Yum!

Derek's rating: 

With Croutons: 9/10
Without Croutons: 8/10

Easy Chili and Homemade "French" Bread

Easy Chili

I used to hate chili as a child - probably something to do with my picky taste.  I hated beans.  I hated onions.  But over the past few years I have come to love beans and [cooked, chopped, small] onions.  Chili is a wonderful comfort meal on a cold winter day... or week in our case.  This weather in Northern Indiana is crazy right now!  In any case, my husband and I love this super simple recipe.

1.5 - 2 lbs. Ground Beef [or Turkey]
1 Large Yellow Onion
1 Green Pepper
2 Cans Chili Beans*
2 Cans Diced Tomatoes
1 Can Tomato Sauce
1 Clove Garlic
1 Tbsp Chili Powder
2 Tbsp Hot Sauce [optional]
Dash of Cayenne Pepper [optional]
Salt & Pepper to taste


Brown your meat, and drain any fat/juices that come about as a result.  

While browning your meat, chop up your onion and green pepper.

Put all of the ingredients in a slow-cooker for 8 hours on low or 4 hours on high.

ENJOY!


Homemade "French" Bread

This bread will take you just over an hour from start-finish.  No bread machine needed, no dough hook or fancy mixer.  No sore arms from tons of kneading.  Just lots of flavor for just a tiny bit of work!

A friend sent me a link (which I'll provide below) to a really easy recipe for Quick French Bread.  It was good - and I have made it countless times as a nice side to many different recipes.  However, I have changed the recipe to make it more of my own, a lesser amount (the original recipe made way too much for a family of 2), and even more delicious!  The crust is crunchy, salty, and flavorful while the inside of the loaf remains soft and moist.   



1 Packet of Rapid-Rising Yeast
1 1/4 Cups [Hot, not boiling] Water
2 Teaspoons Sugar
2 1/4 Cups All-Purpose Flour
2 Tablespoons+ Olive Oil
1 Teaspoon Table Salt

1 Tablespoon Kosher Salt
2 Tablespoons Olive Oil

Pour the hot water into a medium-sized mixing bowl.  Add the sugar and yeast packet to the water.  This should stand about 5 minutes so the yeast can bloom.

Once you've patiently waited these 5-minutes, add in the 2 Tablespoons olive oil, 1 Teaspoon table salt, and the 2 1/4 Cups Flour.  Add the flour into the other ingredients slowly, mixing after each 1/2 Cup. (I use a fork to mix the ingredients).   

Coat a large mixing bowl with olive oil.  Add the dough from your small mixing bowl.  Turn the dough over a few times to get it nice and coated in the olive oil.  Cover the large bowl with cling-wrap and let it hang out somewhere warm for 30 minutes.

Preheat the oven to 375 degrees.

Place a piece of foil on a cookie sheet (because, really, who likes cleaning cookie sheets?!).  On the foil, put about a tablespoon of olive oil (I don't actually measure this, just make sure it coats everywhere the dough will touch while baking).  Sprinkle about half of the Kosher salt on top of the olive oil.

Put your risen dough on the olive oil-greased foil, shaping it into a french loaf.  Sprinkle the other half of your Kosher salt on top. (I often sprinkle fresh Ground Pepper and Rosemary on top when I serve it with Beef Stew or Spaghetti... I added Pepper and Savory Seasonings to go with the Chili)

Bake for 28-30 minutes until the top of the crust is lightly golden in color.


This bread doesn't reheat well.  Not to say it doesn't taste good on day 2, but the texture is different and not as delicious.  This bread is best consumed the day it is made.

Derek's Rating: 9/10

Original French Bread Recipe