Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)

3 cups chicken broth

1 cup heavy cream

1/2 tsp. salt

1 small can cream corn

1 cup sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 Tbsp. butter

1 green bell pepper, chopped small-ish

6 green onions, chopped

1 can Rotel tomatoes

1 clove garlic, minced

2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.

Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.

Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Rotel Squares

Sausage, ground beef, cream cheese and rotel tomatoes tucked in between crescent rolls?  Yes please.  I made this for my Sunday School Christmas party and it was a big hit.  My favorite thing about this recipe is that it doesn't have to be served piping hot.  It is still good room temperature when it has had a chance to "set up" a bit.

1 lb. Jimmy Dean Hot Sausage

1/2 lb. ground beef

Salt and Pepper, to taste

1 8-oz package cream cheese

1 10-oz. can Rotel tomatoes

2 8-count packages crescent rolls

Preheat oven to 350 degrees.  Brown sausage and meat together.  Season with salt and pepper.  Drain and put back in pan and turn heat to low.  Add cream cheese and tomatoes and melt to combine with meat.  Spray a 9x13 inch baking dish with cooking spray.  Spread one can of rolls in bottom of dish.  Add meat and cheese mixture.  Spread second can of rolls on top of mixture.  Bake about 25-30 minutes, or until rolls are brown.

This is a good, hearty appetizer to bring to a party.

Quiche

I.LOVE.QUICHE!  It is SO versatile...not only can it be eaten for breakfast, brunch or dinner but you can load it down with any type of meat and veggies and it always turns out good.

Adapted from: http://allrecipes.com/recipe/quiche/detail.aspx

1 cup shredded cheddar cheese

3 teaspoons all-purpose flour

3/4 cup cooked crumbled breakfast sausage

1 green onion

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1 (9 inch) unbaked deep dish pie crust

In medium bowl, toss 3 teaspoons flour with the grated cheese. Sprinkle 1/2 mixture into the pie shell. On top of cheese, sprinkle sausage, another layer of cheese and green onions. Then in another medium bowl, combine eggs, milk, and then add salt and mustard powder. Beat until smooth and pour over cheese and green onions.

Preheat oven to 400 degrees. Put foil around edge of crust to protect it. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown.