Tomato Grits

This recipe is from my mom. These grits have become a Christmas morning family tradition along with our omelets or breakfast casserole. They are yummy!

Ingredients
1 1/2 cup whole milk (or any milk you have)
2 1/2 cups water
1 cup quick grits
1 tsp salt
1 stick butter plus 1 tbsp
1/3 cup scallions - chopped
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 can Rotel tomatoes

Bring water and milk to a boil, add salt & grits - return to boil stir 1 minute. Reduce heat, cover and cook 3 minutes, add stick of butter, stir, cover and cook 3-5 minutes. Remove from heat, set aside. Melt remaining butter (1 tbsp) in skillet add scallions, saute 1 minute. Add to grits along with garlic powder & cheese (1 1/2 cups) Stir. Add tomatoes, mix well - Pour into baking dish and bake 35-40 minutes 350 degrees. Sprinkle remaining cheese (1/2 cup) on top last 5 minutes of cooking.

(Can use fresh garlic instead of powder, just saute it with the scallions)

Buffalo Chicken Dip

This recipe is from my very best friend here in Wake Forest, Rachael Davis. I've never had her buffalo chicken dip but I have had this same recipe when I visited my sisters school in Ohio. Because we liked it so much my family tried to recreate this dish later that weekend with no recipe in hand, just guessing and we made it TOO HOT! My family will be glad to know we have the real thing.

Ingredients:

Rotisserie chicken 1 package cream cheese

1 bottle Ranch dressing 1 bottle buffalo wing sauce

1 package shredded cheese

1. Shred chicken.
2. Spray olive oil in pyrex dish and put in chicken.
3. Pour ¾ bottle of wing sauce over chicken.
4. Melt cream cheese and ranch together in the microwave.
5. Pour mixture over chicken.
6. Sprinkle with shredded cheese.
7. Bake at 350 for 25 minutes.

Rachael also informed me that this can be a whole meal and that it's especially good during football season. ;)

And I just had to include a picture of our good friends, Dan, Rachael & Lana Davis.

Shrimp and Cabbage Lo Mein

I thought I would start this blog out myself but I must admit up front that since I am young and a newlywed that there aren't lots of recipes that I can call my own. So, everytime I post I will tell you what I'm cheating from. This time it's from the Martha Stewart Everyday Food magazine. My super cool friend Stacey got me a subscription a few months ago and it has been a life saver! This one in particular is one of our favorites.

serves 4
prep time: 20 min.
total time: 20 min.

Ingredients

8 oz. linguine 1 tbsp. vegetable oil
coarse salt and ground pepper 1 lb. large shrimp, peeled and deveined
1/4 c. soy sauce 2 garlic cloves, minced
1/4 c. rice vinegar 1 head green cabbage (2 lbs.) halved, cored, 2 tsp. grated, peeled fresh ginger and thinly sliced
1/2 tsp. sugar 1/4 c. fresh cilantro leaves, for serving
1/2 tsp. red pepper flakes (optional)

1. Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.

2. While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3. Place cabbage, remaining garlic, and 1/2 c. water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.