Fancy "Pantry" Breakfast

I did not get a chance to go to the grocery store when I got to Greeneville this weekend.  I always cook a big breakfast on Saturday so I had to make a breakfast with items that I already had.  Since I had made Shrimp & Grits on Wednesday I still had leftover grits and mushrooms.  I decided to made Cheese Grits topped with sauteed Mushrooms and Onions and finished with an over easy fried egg.  This Fancy "Pantry" Breakfast was delicious and looked like it would cost $15 on a Fancy Brunch Menu.   I hope you like it and get to try it!

Fancy "Pantry" Breakfast

Ingredients
1 package sliced button mushrooms
1 medium onion sliced
1 tbs minced garlic
3 tbs butter
2 tbs olive oil
1/2 cup quick cooking grits
1 1/4 cup chicken stock
1/4 cup shredded cheese
4 eggs
parsley

Directions

In a saute pan over medium head, add 1 tbs butter and 2 tbs olive oil.  Add onions and mushrooms and cook over medium low for about 12 minutes.  Add garlic and cook 3 minutes.  Cover and remove from heat.

In a small pot, bring chicken stock to a rolling boil then add grits.  Stir frequently for 5 to 7 minutes.  Remove from heat and add 2 tbs butter and cheese.

In a frying pan, add cooking spray and fry eggs to over easy (with yellow still liquid). 

In a large bowl, spoon out half the grits, top with sauteed mushrooms and onions, and finish by placing 2 fried eggs on the top.  Sprinkle with parsley.  I served a couple slices of bacon on the side to add some meat to the breakfast. 

Rotel Mexi-Bake

I am submitting this recipe in the "Rotel Across America" recipe contest.  I hope I get picked as one of the top ten! 

MEXI-BAKE

Ingredients

4-6 Flour Tortilla Shells

1 lb ground Beef or Turkey

1 package Taco Seasoning Mix

1 can Red Kidney Beans (rinsed and drained)

1 can Rotel tomatoes

1/4 cup Velveeta Cheese

2 cups Shredded Mexican Blend Cheese

1 jar Salsa (15.5 oz)

1 5.4 oz bag of Mexican Rice

Tortilla Chips
Sour Cream


Directions


Preheat oven to 350 degrees.


Drain can of Rotel Tomatoes, saving the juice in a measuring cup.  This should yield about 1 cup of Rotel Juice.  Prepare Mexican Rice as directed on package, however instead of using 1 3/4 cup water, use 1 cup Rotel Juice and 3/4 cup water. 


Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, Rotel tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.


In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.


Place in oven for about 20 to 25 minutes until hot and bubbly.

Serve Mexican Bake topped with Sour Cream.  Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.

Serves 6-8.


**This dish is a great make ahead meal. I make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before I want to serve the dish, I put it in the refrigerator to thaw.

I got a COMMENT! Wahoo!

Today I received a comment on my post "Mexican Bake" from way back when.  I must say that I was thoroughly excited to just receive a comment!  To further my excitement, it was from a complete stranger AND it was from ROTEL.  The comment suggested that I enter my Mexican Bake Recipe, which contains ROTEL tomatoes, in their recipe contest. 

After I got home from a day full of pushing pills, driving all over East Tennessee, and working out with my favorites trainer at Heidi's Hell Hole, I made my Mexican Bake to refine the recipe and RELAX.  I must say it turned out pretty delicious.  I will post the new recipe, which I will call Mexi-Bake, and photos tomorrow. 

My precious mom sat around and watched me make my Mexi-Bake.  She was even taking pictures! By the way, when my mom takes pictures, it takes her like literally 15 seconds to take a picture.  It is one of the most annoying, yet humorous things that she does.  Anyway, when I  finished compiling my Mexi-Bake, my mom exclaimed, "That was Quick"!  Mexi-Bake is quick AND its easy AND its delicious AND it freezes well. 

I must say that this ROTEL comment, as small as it is, it has lit a fire under my bum.  I am excited now about the possibility of entering other recipe contests (exactly what a Domestic Diva should be doing)! A killer burger idea came to me as I was driving home today that reflects my Vietnamese heritage.  I can't wait to test the idea!!! I can feel it, my Vietnamese burger is going to be a hit!  I can feel the Domestic Diva coming out strong in me! Wahoo!

Low Country Shrimp and Grits

Jonathan and I just returned from a weekend trip to Charleston.  This was my first trip to the city.  Charleston was amazing and the food there was absolutely delicious. 
We had Shrimp and Grits at two of Charleston's famous restaurants, Poogan's Porch and Hominy Grill.  The restaurants had very different interpretations of the dish.  I was motivated by my trip to Charleston to try my own version of the popular Southern dish.  My Low Country Shrimp and Grits turned out great, and it was incredibly easy.  I hope you like it!

Low Country Shrimp and Grits

Ingredients

2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter, cut into tablespoons pieces
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
2 Pounds Shrimp, peeled and deveined
1/2 cup Sliced Mushrooms
1 Pound Andouille Sausage
8 strips Bacon, chopped
5 tablespoons Lemon Juice
3 tablespoons chopped Garlic
3 tablespoons chopped Parsley
1 1/2 cups thinly sliced Green Onion

Directions

Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream. Set aside.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, sliced Andouille sausage, mushroom, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into serving bowl and top with shrimp mixture.  Serve with a slice of lemon.

Charleston Cheese Grits

Charleston Cheese Grits

Ingredients

2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper

Directions

Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream.

Baked Parmesan Asparagus

Baked Parmesan Asparagus
Baked Parmesan Asparagus is crisp and delicious.  This asparagus is great with grilled steaks, chicken, or fish. This side dish is quick and easy and can be ready in 10 minutes flat.  This is one of my go-to sides that everyone loves.

Ingredients
1- lb Asparagus (I prefer the thin stalks)
1/4 cup grated Parmesan Cheese
Salt and Pepper to taste
Olive Oil

Directions

Preheat oven to 400 degrees. Wash asparagus, and trim off bottom 2" of stalk.  On a baking pan lined with aluminum foil, place asparagus in a single layer and drizzle with Olive Oil (about 2 tablespoons).  Sprinkle with Parmesan Cheese and salt and pepper.  With hands, toss asparagus, making sure cheese and oil are evenly distributed. Bake in oven for about 7 to 8 minutes. 

Cenacolo Green Beans

Thanks to the guys at Comunita Cenacolo for giving me their recipe for green beans.  They are easy to make and so flavorful. I am making this recipe tonight for Easter dinner.

Cenacolo Green Beans

Ingredients

2 (16 oz) bags Frozen Green Beans
1 cup Chicken Stock
1 can diced tomatoes
1 small onion diced
2 tbs garlic

Directions

In a stock pot or large skillet, saute onion and garlic for about 10 minutes over medium heat.  Add chicken stock, green beans, and can of tomatoes.  Bring to a boil, reduce to medium heat and cook for about 10 minutes.  Use a slotted spoon to remove green beans.