Wednesday, March 25, 2015

Kathieys' Recipe Review "Stone-ground Grits with Mushrooms and Shrimp from Taste of the South Magazine

I decided to try what I consider a challenging recipe from a magazine called Taste of The South.  I studied their recipe below.  The picture below is from their website (mine did not look near as nice, but it was yummy)
Stone-ground Grits with Mushrooms and Sautéed Shrimp

Yield: 8 to 10 servings

Grits
  1. 4 cups reduced-sodium chicken broth
  2. 4 cups water
  3. 2 cups stone-ground grits
  4. 2 teaspoons kosher salt
  5. 1 cup whole milk, as needed
  6. 1⁄2 cup finely grated Parmesan cheese
  7. 1 tablespoon unsalted butter
Mushrooms
  1. 1 1⁄2 tablespoons olive oil
  2. 2 cloves garlic, minced
  3. 1⁄4 teaspoon crushed red pepper
  4. 12 ounces baby portobello mushrooms, sliced
  5. 1⁄4 cup dry white wine
  6. 2 teaspoons fresh thyme
  7. 3⁄4 cup canned artichoke hearts, drained and roughly chopped
  8. 1⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
  9. 2 cups firmly packed fresh spinach
  10. 1⁄4 cup fresh basil, chopped
  11. 1 teaspoon kosher salt
  12. 1⁄4 teaspoon ground black pepper
  13. Sautéed Shrimp, to serve (recipe follows)
Instructions
  1. FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat. Slowly whisk in grits and salt; reduce heat to medium-low. Cook, whisking often, until grits are thick and creamy, approximately 45 minutes. (If grits become too thick, whisk in enough milk to achieve desired consistency.) Stir in cheese and butter. Reduce heat to low; cover, and keep warm.
  2. NEXT Heat olive oil in a medium skillet over medium heat. Add garlic and red pepper; cook until fragrant, approximately 30 seconds. Stir in mushrooms. Increase heat to medium-high. Cook, stirring often, until browned, 6 to 7 minutes. Add wine and thyme; simmer until liquid evaporates, approximately 2 minutes. Stir in artichoke hearts and tomatoes.
  3. LAST Stir mushroom mixture, spinach, and basil into grits; season with salt and black pepper. Serve with Sautéed Shrimp.
Sauteed Shrimp
Yield: 8 to 10 servings

Ingredients
  1. 2 tablespoons olive oil, divided
  2. 2 cloves garlic, minced and divided
  3. 2 pounds medium fresh shrimp (tails left on), peeled and deveined, divided
  4. 1⁄2 teaspoon kosher salt, divided
  5. 1⁄4 teaspoon ground black pepper, divided
Instructions
  1. FIRST In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of garlic; cook until fragrant, approximately 30 seconds. Increase heat to medium-high. Add half of shrimp; cook, stirring occasionally, until pink, 3 to 4 minutes. Season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; set aside.
  2. LAST Repeat with remaining olive oil, garlic, shrimp, salt, and pepper. Serve over grits


My Results are pictured below….


I must say it was yummy.  I also must say it was not easy.  Many steps, lots to clean up.  I did enjoy making it though.  I may try it again if I am feeling energetic.
So what would I give it on my cooking scale? Probably an 8/10.  It was yummy:-)
Happy cooking everyone.
KathieyV:-)

Thursday, March 19, 2015

Recipe Review…Ham and Brie Melts from Taste of Home

I saw this recipe in the Taste of Home Magazine and just had to give it a try….I am glad I did.  Here is their recipe….
Ham and Brie Melts Recipe

Ham and Brie Melts Recipe

Melty cheese, ham and apricot preserves offer a special change of pace from the classic grilled cheese. These quick, crispy sandwiches remind me of baked brie. —Bonnie Bahler, Ellington, Connecticut






TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings

Ingredients

  • 8 slices multigrain bread
  • 1/4 cup apricot preserves, divided
  • 1/2 pound sliced deli ham
  • 1 round (8 ounces) Brie cheese, rind removed, sliced
  • 3 tablespoons butter, softened

Directions

  • 1. Spread four bread slices with half of the preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place over cheese, preserves side down. Spread outsides of sandwiches with butter.
  • 2. In a large skillet, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 4 servings.

My Results…




Yummy.  I would have to give it a 9/10 on my sandwich scale.  
Try a new recipe.
Enjoy Your World
KathieyV:-)