Sasa Recipe: and

Showing posts with label and. Show all posts

Tuesday, May 19, 2015

Review and Giveaway Kernel Encores Flavored Popcorn

One of my favorite snacks is popcorn, so I was literally jumping for joy when I received a fun sampler of yummy flavored popcorn from Kernel Encore Popcorn. They have a retail store in Orlando, but those of us living outside of Florida can also enjoy their creative sweet and savory flavors thanks to their convenient online store. Most of their 230 flavors are made with healthy air-popped corn, so its a snack you can feel good about enjoying. Whether you like your popcorn sweet, fruity, spicy or buttery...theyve got a flavor that youre going to love. I received a sampler that contained 12 2-cup bags customized to include all of our favorite flavors.

My sampler included the following fun flavors:

Blueberry Cheesecake
Strawberries & Champagne
Root Beer Float
Strawberries & Cream (drizzled with white chocolate)
Cotton Candy
Peppermint
Bananas Foster
Orange Creamsicle
Lemon Cream Pie
Sea Salt Caramel
Watermelon
Hawaiian Delight

When I opened the box, I immediately noticed that each packet was perfectly sealed and labeled. The colors were like a rainbow! We found that the 2-cup portion was perfect for the two of us to share in the evenings as we watched television. All of the flavors weve tried so far have been excellent. Our personal favorites are the Strawberries & Cream and the Lemon Cream Pie. The popcorn is fluffy and crisp, and the flavorings dont overpower the popcorn. The ratio of flavoring to popcorn is spot on. This is some FUN popcorn, people!!

In celebration of The Weekend Gourmets third anniversary this month, Kernel Encore is offering a 10% discount to my readers by visiting this special link. Theyre also going to give THREE of my readers their own customized 12-flavor popcorn sampler! Im introducing Rafflecopter for this giveaway, which Im hoping will streamline the giveaway process for everyone. Theres one mandatory entry and several options for additional entries. The required entry is to visit the Kernel Encore flavor page and comment via Raffelcopter telling me your favorite flavor. Good luck...lets get popping!!

a Rafflecopter giveaway

Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa

One of my all-time favorite foods is avocado...I mean, what’s not to love?!?!? They’re rich and buttery on their own…and they’re versatile as well. I love guacamole as much as the next gal, but avocados can be used in so many other ways! My favorite avocados come from Mexico...I find that they’re consistently buttery and flavorful. I was delighted when the nice folks at Avocados from Mexico sent me a gift basket with avocados, a t-shirt, a cookbook, and a handy OXO avocado slicer. You may be wondering why I’m featuring avocados for Healthy Eating Month…avocados are fattening, right?!?!? Wrong! Not only do avocados taste fabulous, they’re a nutritional powerhouse!! Just check out these facts:

One ounce of a Haas avocado has 50 calories, 3 grams monounsaturated fat (that’s the good stuff!), ZERO cholesterol and sodium, and 1 gram of dietary fiber.
Avocados provide 20 essential vitamins and minerals, including: potassium, folic acid and other B vitamins, vitamin E, and vitamin K.
Avocados are a great source of lutein, which is essential to maintaining good eyesight.

Did I mention that they taste great too?!?!? I wanted to showcase my Avocados from Mexico in a healthy main dish, so I did a bit of online research for inspiration. I found a couple of great recipes at the Food Network website. I played around with them to lighten them up a bit and came up with a hybrid that I call Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa. Imagine a bed of creamy, tangy avocado crema topped with an oven-crisped crab cake…and the crab cake is topped with a sweet-spicy mango-avocado salsa. Each bite is bursting with vibrant flavor, and you don’t have to feel the least bit guilty for this splurge-worthy meal.

The crema is made with avocado and fat-free Greek yogurt, flavored with lime, cilantro, and a bit of spice. The crab cakes are topped with a sprinkle of panko and baked, which saves calories and fat compared to frying. The sweetly spicy salsa is flavored with honey, cilantro, and jalapenos for a bit of heat. Add it all up, and you’ve got a dish that rivals any restaurant. One note: the formed crab cakes need to hang out in the fridge for an hour or two to firm up before baking, so make sure to figure in time for that. That gives you plenty of time to assemble the crema and salsa, so it’s all good!

Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa

Inspired by recipes from The Food Network website

Step 1: Add the following ingredients to a large mixing bowl: 1 lb. lump crab, 2 tbs. light mayo, 1 tbs. dark mustard, the zest and juice of one lime, 2-3 sliced green onions, 2 tbs. chopped flat-leaf parsley, 1-2 tsp. Old Bay, ½ tsp. salt, and ½ cup Panko bread crumbs. Gently combine all ingredients just until mixed…be careful not to break up the lumps of crab. Using clean hands, form into six cakes. Generously sprinkle with your favorite Cajun seasoning, cover with plastic wrap, and refrigerate for at least an hour.

Step 2: Make the salsa by adding the following ingredients to a small bowl:1 diced avocado from Mexico, 1 diced Ataulfo mango, 2 tbs. finely diced purple onion, 1-2 thinly sliced green onions, ½ seeded and finely diced jalapeno, the juice of one lime, 2 tsp. honey, 1 tsp. dried cilantro, and salt to taste. Give it a quick stir and set in the fridge until it’s time to assemble the crab cakes. [NOTE: If it’s going to be more than 3 hours, wait to add the avocado until just before serving.]

Step 3: Make the avocado crema by adding the following ingredients to a mixing bowl: 1 small or ½ large avocado from Mexico, 1/3 cup fat-free Greek yogurt, the juice of half a lime, 1 tsp. dried cilantro, Tabasco or sriracha to taste (I used about 2 tsp. Tabasco), and salt to taste. Combine on low speed until combined. Scrape down the sides, then combine on med speed for 30 seconds, until the mixture is creamy. Spoon the crema into a small bowl, cover with plastic wrap, and refrigerate.

Step 4: Preheat oven to 375. Place the chilled crab cakes on a baking sheet that’s covered with parchment or a silpat. Combine ½ cup panko bread crumbs, 1 tbs. olive oil, and 1 tbs. of your favorite Cajun seasoning in a small bowl. Stir until the mixture is thoroughly combined. Sprinkle the crumbs on top of each crab cake, pressing a bit so they stick. Cook for about 20 minutes, until the crab cakes are heated through and the crumbs are golden-brown. Turn the sheet around halfway through baking to ensure even browning.

Step 5: To assemble the dish, use a spatula to spread about 1/3 cup of the avocado crema in a circular pattern on the center of the plate. Place 1-2 crab cakes on top of the crema, then spoon some of the mango-avocado salsa on top of each crab cake. Get ready for a feast for the tastebuds...and the eyes!

This dish is out of this world! The tangy avocado crema, the sweet crab, and the spicy-sweet salsa combined for a fiesta of flavors! The panko brought a bit of healthy crunch for a fraction of the fat that comes with frying. Each component of this dish tastes great, but together? Get out of here! Michael isn’t as big of an avocado fan as I am, and he went crazy for the flavors in this dish. We ate them just like this as a complete meal, but you could certainly add a salad with a nice citrus vinaigrette on the side if you like. If you’re an avocado lover, I hope you’ll add this to your short list of ways to enjoy them very soon!!

Disclosure: Avocados from Mexico sent me an avocado gift pack to facilitate this feature. All opinions expressed are my own.

The Weekend Gourmet Dines Out for October Featuring Bohanans Prime Steaks and Seafood

The Weekend Gourmet Dines Out featured restaurant for October is Bohanans Prime Steaks and Seafood. Whether you live here in San Antonio or are coming for a visit, this restaurant is sure to satisfy if youre a steak lover! Its located Downtown, right across from The Majestic...so its perfect for a pre-show or post-show meal. Its also convenient to most Riverwalk area hotels as well. Michael and I were recently Chef Mark Bohanans guests to try some of their signature menu items. When we arrived, we were quickly escorted into a beautiful dining room overlooking Houston Street and offered a cocktail. Michael opted for the Muddled Orange Margarita, while I sampled the Crimson Pearl. Both drinks were delicious...and they certainly didnt skimp on the alcohol. Lets just say we were happy when the bread basket and butter made an appearance! In case youre curious, my Crimson Pearl contained fresh raspberry, vodka, lime juice , simple syrup, and Grand Marnier.

The addition of orange juice and Grand Marnier
made this margarita special!

My Crimson Pearl was pretty and tasty...
and plenty potent!

Right about then, our appetizer arrived. We decided to share a Jumbo Lump Crabcake, which we agreed was hands-down the best crabcake wed ever tasted. Imagine huge lumps of sweet crab with just enough binding to hold them together. Then imagine that its perfectly seared and served with slightly spicy remoulade sauce. Simply put, it was perfection.

The name doesnt lie: Jumbo Lump Crabcake...jumbo being the operative word!

Just as Michael and I were battling with our forks for the last bite of crabcake, out came our soup and salad. We opted to share Chef Marks Famous Tortilla Soup and the special Heirloom Tomato Caprese. The tortilla soup was rich and full of flavor, with pieces of smoky mesquite-grilled chicken, avocado, cilantro, crispy tortilla strips, and creamy Monterey jack cheese. The salad was especially delicious: locally grown tomatoes, aged balsamic, chiffonade basil, and some of the creamiest fresh mozzarella Ive ever tasted! It was so creamy that it was almost like a burrata in texture.

Rich and delicious Tortilla Soup: Chef Marks famous recipe.

Heirloom Caprese Salad...some of the creamiest fresh mozzarella Ive ever tasted.

Before we knew it, it was time for the main event: our entrees and side dishes. We decided to try one steak and one seafood entree, and our waiter encouraged us to try the very special bone-in New York Strip that had been dry aged for 45 days. Yes, please! Our mouths were watering before it ever made it to the table. We also ordered the Mesquite-Grilled Snapper Royale topped with lump crab, scallops, and chanterelle mushrooms in a creamy sauce. The fish was cooked very nicely, moist on the inside with just enough spice. The creamy sauce was rich, but not overly so. As much as I enjoyed the fish, I have to admit that the steak was the true star of the show!

Seared red snapper topped with more lump crab, scallops, and mushrooms. A little smoky, a little creamy...
and all good!

THE best steak Ive ever eaten: a bone-in New York Strip dry-aged for 45 days. Perfection.

Im a Texas gal...Ive eaten a lot of steaks in my life. I can say without a doubt that is the very best steak Ive ever tasted. Ever. It was juicy, tender, and full of beef flavor. We were both grinning like giddy kids playing hooky from school while we ate this steak. To accompany our steak and fish, we sampled two side dishes from their large selection: Lobster Creamed Corn and White Truffle Oil Steak Fries. Both were rich and totally splurge-worthy. If youve never tried truffle oil fries, do yourself a favor: TRY IT!

By then, we were getting very full. Luckily, Chef Mark stopped by our table to chat with us for a bit...which gave us enough time to digest just enough to share one dessert. After looking over the menu, I asked Michael if we could get a flaming dessert. I absolutely love the theatrical element of leaping flames as its flambeed tableside...so dramatic! We settled on Strawberries Imperial served over vanilla ice cream. We had enjoyed something similar for dessert while on vacation in Cancun years ago, and we loved it!

The perfect ending: flambe strawberries served over vanilla ice cream...
a show stopper way to end a meal!

This dessert was delicious: not too sweet and full of fruit flavor. One of the best parts of a flaming dessert is that you get a show with your dinner! We were remarking what a fabulous meal it was, when we received one final surprise: two flutes of champagne were sent to our table to cap off this fabulous meal. There are few things I love more than a glass of good champagne, so it was the perfect ending to a remarkable meal!

Bohanans is a wonderful restaurant thats ideal for any special occasions you may be planning. Ive already requested that we celebrate our anniversary here in December! Attendant service, beautiful and romantic atmosphere, and amazing food. What more could you want?

Disclaimer: Bohanans provided us with a complimentary meal to facilitate this post. The menu items were of our choosing, and the opinions stated mine.

Spotlight and Giveaway New Yorks Salt of the Earth Bakery

-- Everything a cookie always wanted to be. ™

Have I got a treat for you today, especially if you love sweet and salty baked goods as much as I do! Salt of the Earth Bakery is located in New York, and they have a fabulous line of cookies and brownies that are flavored with a variety of finishing salts. During our April trip to New York, I had a chance to sit down with owner Alexandra Rabbani to learn more about this history of the company and sample some of her amazing products. We featured them in our article The Sweet Side of New York. Imagine how excited I was to find out that Salt of the Earth recently began shipping most of their baked goods all over the country via their website. Now I can get my fix without having to spring for airfare to New York!! Alexandra has a vibrant personality, and shes very passionate about her products. I am a huge fan of her cookies and brownies, so Im thrilled to be able to share them with you today. Alexandra recently sent me The Whole Shebang from her online store: three flavors of cookies plus three flavors of brownies, and one of you is going to receive the same sampler as well!

The Cookie is the one that started it all. While her husband was studying for the New York Bar a few years back, Alexandra baked...a lot. This cookie was the end result and because quite popular with friends and family. This is a sinfully good chocolate chip cookie topped with Maldon sea salt. The cookie is slightly chewy, with tons of chocolate chips. The salt is perfectly balanced with the sweet, making for one of the most unique cookies Ive ever tasted. I absolutely love the sweet-salty combination of this cookie...its downright addictive.

The Chocoholic is perfect if you like a double dose of chocolate in your cookies. A chocolate-infused cookie base is studded with chocolate chips. Like The Cookie, The Chocoholic is also topped with Maldon sea salt. I found that the deep, intense chocolate flavor of this cookie paired exceptionally well with the sea salt sprinkled on top. Im not normally a huge fan of double chocolate cookies, but I couldnt stop eating these! Much like chocolate-covered pretzels are salty-sweet, so are these amazing cookies. I shared these with my co-workers, who raved about them.

The Wild Oat was Michaels hands-down favorite cookie of the trio. His all-time favorite cookie is oatmeal-raisin, and he couldnt stop raving about these. The chewy oatmeal cookies are filled with plump golden raisins and seasoned with cinnamon and a healthy dose of spicy nutmeg. They have a bit more spicy punch than the average oatmeal cookie, but we loved it! These cookies are topped with crunchy Bali Rama sea salt. The salt pairs amazingly well with the earthy oatmeal and spicy nutmeg. We paired these with chai tea for a fantastic evening treat.

We also received three flavors of Salt of the Earth brownies to sample: The Brownie, The Kona and the off-the-charts good OMGCB. All three brownie flavors were incredibly delicious. If you like moist, fudgy brownies...look no further. Like the cookies, Alexandras brownies also feature finishing salts. The Brownie is perfect for brownie purists: fudgy and topped with Welsh Halen Mon sea salt. The Kona is flavored with espresso and topped with Hawaiian Kona sea salt. Then theres the OMGCB, which is labeled as Holy Mother of Brownies. Thats the truth! This brownie was my personal favorite, a rich brownie topped with soft caramel and French sea salt. If you like salted caramel, youll absolutely flip for this brownie! Confession: I may have hidden the OMGCB so I didnt have to share and could have them all to myself.

Im so thrilled to share Salt of the Earth Bakery with you today. Alexandra is going to give one of you your very own The Whole Shebang sampler described above so you can try her goodies for yourself! To enter the giveaway, youll need to visit the SOTE Bakery website. Then come back and tell me which item youre most excited to try. Make sure to leave me your e-mail address, so I can find you if youre the winner. I will accept entries until Thursday 8/8 at 1159 pm CST. I will notify the winner by e-mail the following day. Good luck!!

Disclosure: Salt of the Earth Bakery sent me one of their The Whole Shebang gift packs to facilitate this feature. However, all opinions expressed are my own.

Homemade Liqueur and Infused Spirits Review and Giveaway Featuring Blueberry Balsamic Liqueur

I have a fantastic cookbook to share with you today: Homemade Liqueurs and Infused Spirits by Andrew Schloss. In this book, he shares 150+ recipes that demonstrate how to make your own liqueur at home. Not only is it very easy to do, it saves money...and lets you try a few flavor combinations you havent seen in stores before. I absolutely love this book...its my favorite cookbook of the year so far! Some of the flavors that immediately caught my eye as I flipped through the book were In Praise of Fraise (strawberry liqueur), Summer Cantaloupe, Raspberry Rose, and Lemon Mousse (a creamy liqueur). In the end, I opted to make the slightly exotic Blueberry Balsamic liqueur from the book. The idea of wild blueberries with a bit of acidic depth from aged balsamic really caught my attention. I headed to the store to buy the ingredients to make one quart of sweet-tart blueberry liqueur.

Because this liqueur is made with a combination of vodka and red wine, its a bit lower in alcohol than most liqueurs. I found Schlosss step-by-step directions in the book a snap to follow. The prep work to assemble the liqueur literally took less than 10 minutes, but you do need to allow 7 days for it to properly tincture. Thats all hands-off time, so all you have to do after the initial prep is be patient. After a week, youll be rewarded with a gorgeous purple liqueur that smells and tastes like sweet wild blueberries, with a back note of aged balsamic! Come see just how easy it is to make your own homemade liqueur.

Blueberry Balsamic Liqueur

from Homemade Liqueurs and Infused Spirits

Ingredients:

2 pints fresh blueberries OR 1.5 lbs. frozen blueberries, thawed
2 cups simple syrup [2 cups sugar + 2 cups water microwaved until the sugar melts into the water.]
2 1/4 cups vodka
1 cup fruity red wine (Merlot or Cabernet)
1/4 cup aged balsamic vinegar

Directions:
Step 1: Muddle the blueberries and simple syrup with a wooden spoon in a half-gallon jar. [NOTE: I used a half-gallon Ball canning jar.] Stir in the vodka, wine, and balsamic.

Step 2: Seal the jar and place in a dark, cool cabinet for 7 days. The liquid will smell and taste strongly of blueberries by then. Strain the mixture with a fine mesh strainer into a clean quart jar. Do NOT push on the solids to extract more liquid.

Step 3: If desired, strain into a large spouted measuring cup and pour the liqueur into smaller, decorative containers for easy sharing with friends and family. If using a quart jar, seal it tight and store the liqueur in a cool, dark cabinet. Use within 1 year.

This liqueur is slightly sweet, with a distinct blueberry aroma and taste. I especially enjoyed the depth of flavor and slight tartness the balsamic provided, and the addition of wine to the starter mixture further enhanced the jammy flavors in this delicious liqueur. What to do with homemade liqueur? Heres some ideas:

Create a signature cocktail with your favorite flavors, perfect for adding a personal touch to a wedding or party
Use your own homegrown fruits, vegetables, and herbs to make it really personal!
Have ready-made creative housewarming or hostess gifts on hand anytime.

For a Summer-inspired sparkling cooler that really showcased my sweet-tart liqueur, I simply combined 1/3 cup of my homemade blueberry balsamic liqueur with 12 ounces of Cascade Ice Wild Berry zero calorie sparkling water. The two simple ingredients were poured over ice cubes in a tall glass, and everything was given a stir with a straw. Easy peasy, and the flavors played perfectly with each other. Even better? I was able to put my drink creation together in a snap, making this perfect for al fresco Summer dinners or pool parties. Make sure to use a clear glass for this drink to show off its gorgeous shade of deep purple!

Now...who wants to get in their kitchen and make some homemade liqueur of their own?!?!?!? One lucky reader is going to receive their very own copy of this fantastic cookbook. To enter, simply leave a comment telling me your ideal liqueur flavor. Ill accept entries until Tuesday, May 6th at 1159 p.m., and Ill notify the winner via e-mail the following day. Good luck!

a Rafflecopter giveaway

Disclosure: I received a review copy of Homemade Liqueurs and Infused Spirits to facilitate this feature. The cocktail recipe suggestion is a creation of The Weekend Gourmet. All opinions expressed are solely my own.

AD Game Day Hot Wings Bar Featuring Diablo Ranch and Cranberry Honey Mustard Dipping Sauces GameTimeHero CollectiveBias

This #GameTimeHero shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions expressed are solely mine.

Its no big secret that were huge football fans at Casa Garcia...we never miss a big game! I also love to serve a variety of tasty snacks for us to munch on while we cheer on our favorite team. However, I like to keep my game-day menu as stress-free as possible -- I dont want to miss a big play because Im in the kitchen cooking. Thanks to my convenient neighborhood Walmart Deli, I was able to purchase a Pick 3 Bucket of pre-cooked Tyson deli wings for an easy and fun game-day hot wings bar. I selected three different flavors: the sweet and spicy Boneless General Tsos, crispy Bone-in Hot Wings, and traditional Buffalo Wing flavors. All I had to do was take the ready-to-serve wings home and set them out for everyone to enjoy! Earlier in the day, I had prepared a duo of tasty dipping sauces to pair with our wings: spicy Diablo Ranch and tangy Cranberry Honey Mustard. Making the sauces ahead saved me lots of time and stress. All I had to do before kickoff was pour some sodas and open a couple of bags of chips -- and we were ready to watch some exciting playoff football.

Our team didnt make the playoffs this year, but we certainly enjoyed our game-day wing bar while watching all of the Wild Card playoff action! Let me show you how simple my duo of flavorful dipping sauces is to prepare -- and how I used brightly colored decor to create a festive mood. Youll be ready to throw a game-day hot wing fiesta of your own in time for the next big game. Because the Pick 3 Bucket has convenient inserts that keep each flavor of wings separate, you can simply serve the warm wings directly from the bucket -- no need to dirty a serving platter!

I had originally planned to include a third Asian-inspired dipping sauce, but the boneless General Tsos wings were so delicious and saucy on their own that I decided to focus on the other two sauces instead. The Diablo Ranch dipping sauce takes ordinary ranch to spicy new levels of flavor, and the Cranberry Honey Mustard is tart and tangy. Even better? Both sauces are ready to serve in less than 15 minutes!

Diablo Ranch Dipping Sauce:

1/2 cup prepared ranch dressing
1/2 cup medium chunky salsa
1 tbs. taco seasoning mix
1 tbs. dried cilantro

Combine the ranch dressing and chunky salsa in a bowl. Add the taco seasoning and cilantro. Stir well, until all the ingredients are completely incorporated. Refrigerate until ready to serve.

Cranberry Honey Mustard:

3/4 cup canned jellied cranberry sauce
2 tbs. grainy brown mustard
2 tbs. honey
1 tbs. parsley
1 tsp. curry powder

Add the cranberry sauce, mustard, and honey to a bowl. Use a whisk to thoroughly combine the honey and mustard with the cranberry sauce. Add the parsley and curry powder and stir to combine. Refrigerate until ready to serve.

Both of these dipping sauces feature robust flavors that pair very nicely with the spiciness of the hot wings -- the flavors enhance each other without overpowering. My favorite combos were the Diablo Ranch on the Spicy Hot Wings...and the Cranberry Honey Mustard with the Buffalo Wings. Tip: be sure to include plenty of festive napkins and wet wipes so everyone is able to keep their hands clean -- thatll save you lots of time and stress on your post-game cleanup!! Now that youve seen how I paired these deli hot wings with dipping sauces...tell me what sauce YOU like to dip your hot wings in.

SundaySupper Comfort Food with Lee Woodruff Featuring Down Home Comforting Shrimp and Grits

The theme for this weeks #SundaySupper is Comfort Food, and were being joined by a very special guest: Lee Woodruff. Lee is an author, TV contributor, and fellow food lover. She has a food blog called ...Food for Thought, so be sure to check it out! Comfort food has different meanings, depending on who you ask. For some people, it means food that warms you up on a crispy evening. For others, its food that reminds them of their childhood or their heritage. Some of my favorite comfort foods are gumbo, my Moms mashed potatoes, and my Grandma Woffords Thanksgiving cornbread dressing. One bite of these foods, and I feel like Im wrapped up in a warm, fuzzy blanket. Ironically? The recipe Im sharing today isnt one I grew up eating...but have learned to love as an adult: grits. Not just any grits, mind you, but Down-Home Comforting Shrimp and Grits!

This dish combines cheesy corn grits with spicy shrimp. This is southern comfort at its best...trust me, yall!! My favorite grits are from Zeas restaurant. Theyre rich and creamy...and studded with nutty roasted corn kernels. Since the nearest Zeas is in Louisiana, I was THRILLED to find the recipe for these amazing grits on their website! The only tweaks I made to their recipe were to use half-and-half in place of heavy cream, roast the corn kernels in bacon fat (dont hate...this is COMFORT food, people!), and a bit of shredded co-jack cheese stirred in just before serving. The shrimp mixture is my own concoction...its spicy from a generous amount of Cajun seasoning, but the heat is tempered by adding a small amount of cream to the sauce. If all the fat in this recipe is making you feel guilty, do what I do: thoroughly enjoy a moderate portion...then pencil in a salad for dinner tomorrow night!

Down-Home Comforting Shrimp and Grits

Grits adapted from Zeas Restaurant

Step 1: Cook two slices of bacon in a large skillet, then crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan. Turn the heat to med-high and add 1 cup thawed frozen corn kernels. Cook until the liquid cooks off and the kernels begin to toast and turn golden brown. This will take about 8 minutes. Give the corn a stir about halfway through so it can brown on all sides.

Step 2: Add 2 cups chicken stock and 2 cups half and half to a large saucepan over med-high heat. Bring to a boil and add the roasted corn kernels. Slowly whisk in 1 cup of yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving the grits a whisk every couple of minutes to keep them from sticking on bottom. When the grits are cooked and thickened, add 2 tbs. softened butter and 3/4 cup shredded colby-jack cheese. Whisk well to completely incorporate the cheese and butter. Set aside while you prepare the shrimp.

Step 3: Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes. Add 1 lb. medium shrimp and 1 tbs. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total. Add the reserved bacon and 1/3 cup heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce begins to thicken.

Step 4: To serve, spoon some of the cheesy corn grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

Mercy, is this dish flavorful...its true Southern comfort food! Creamy, cheesy grits topped with spicy bacon-studded shrimp. The cream gives provides a touch of richness, and the Cajun seasoning brings a little bit of heat. I especially love the sweet, slightly nutty kernels of corn in the grits! Put it all together, and youve got a fabulous and comforting meal. I hope youll give this one a try very soon.

Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be joined by Lee Woodruff, so its guaranteed to be a good time...come share some of your favorite comfort food memories with us. In the meantime, take a peek at all the wonderful comfort foods that the rest of the #SundaySupper bunch is featuring today...its such a wide variety of goodies!

Comfort Food |Soups

Cream of Broccoli Cheese Soup by Damn Delicious
Loaded Baked Potato Soup by Supper for a Steal
Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
Chicken Noodle Soup by My Catholic Kitchen
Thai’d up chicken noodle soup by I Run For Wine
Ditalini Italian Soup by Mangiamo!
Spicy Black Bean Soup by Mama’s Blissful Bites
Chicken Chowder by Pippis in the Kitchen Again

Comfort Food | Main Dish

Sausage Gravy and Biscuits by Big Bears Wife
Pumpkin Alfredo Tortellini Bake by The Meltaways
Old Fashioned Mac and Cheese by Flour on My Face
Lasagna Roll Ups by Cindy’s Recipes and Writings
Green Plantain Hash by Basic n Delicious
Venison Chili by The Messy Baker Blog
Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
Winter Chicken Stew by Mrs. Mama Hen
Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
Baked Oysters and Apples by Pescetarian Journal
Individual Chicken Pot Pies by Noshing With The Nolands
Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
Chicken a la King by Girlichef
Creamy Chicken & Dumplings by La Cocina de Leslie
Spaghetti Squash Gratins by She likes ruffles, he likes truffles
Hot Dr. Pepper with Lemon by Kwistins Favorites
Creamy Chicken Enchiladas by Home Cooking Memories
Savory Slow-Cooked Pork Stew by Daddy Knows Less
Chicken Roasted with White Wine and Garlic by Webicurean
Shepherd’s Pie by Small Wallet Big Appetite
One Skillet Pumpkin Lasagna by The Realistic Nutritionist
Chicken “Pot Pie” by Diabetic Foodie
Gluten Free Cornish Pasty by Maroc Mama
Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
Comforting Mashed Potatoes by Momma’s Meals
Chunky Chili Beans by Mama Mommy Mom
Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
Basmati Rice with Saffron by Family Spice
Feijoada ~ Portuguese Bean Stew by Family Foodie

Comfort Food | Desserts

Biscuits and Chocolate Gravy by Juanita’s Cocina
Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
Sour Cream Pound Cake by Mom’s Test Kitchen
Chocolate Layer Cake by Magnolia Days
Cinnamon Rice Pudding by Vintage Kitchen Notes
Smores Hot Cocoa by Chocolate Moosey
Sweet Red Bean Pie by What Smells So Good
Pistachio Cake Cookies by The Cookie A Day Challenge
Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
Dark Chocolate Caramel Brownies by Daily Dish Recipes
Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

Sasa Recipe

Pages

Tuesday, May 19, 2015

Review and Giveaway Kernel Encores Flavored Popcorn

Friday, May 1, 2015

Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa

Sunday, April 19, 2015

The Weekend Gourmet Dines Out for October Featuring Bohanans Prime Steaks and Seafood

Monday, April 13, 2015

Spotlight and Giveaway New Yorks Salt of the Earth Bakery

Tuesday, March 17, 2015

Homemade Liqueur and Infused Spirits Review and Giveaway Featuring Blueberry Balsamic Liqueur

Sunday, March 8, 2015

AD Game Day Hot Wings Bar Featuring Diablo Ranch and Cranberry Honey Mustard Dipping Sauces GameTimeHero CollectiveBias

Sunday, February 15, 2015

SundaySupper Comfort Food with Lee Woodruff Featuring Down Home Comforting Shrimp and Grits

Blog Archive