Saturday, July 30, 2016

Cheesy Breakfast Grits

One Saturday, we were having guests for breakfast.

But to do that, you have to start the prep work a bit earlier than I really want to function on a Saturday morning.

I looked through my recipes to find some of our favorites . . . that were easy!

And by "easy," I mean not extremely time consuming but tastes good!

I decided on a menu that included fruit, breakfast cake, yogurt, egg cups, and . . .


Yes, grits!

We love grits!

What I particularly love about grits is their unassuming ability to take on just about any flavor!

Plain grits.

Sweet grits.

Cheese grits.

Savory grits.

You can't go wrong with well-done grits!

Even people who say they don't like grits will love well-done grits!

Our guests had to end up changing plans the night before,

but I went ahead with our brunch plans for our family.

The best memories are made around the table, laughing, talking, and enjoying a Saturday morning together!

Cheesy Breakfast Grits

1 cup "old fashioned" grits, not instant
1 can (14.5 oz) chicken broth
1 can (12 oz) evaporated milk
3/4 cup half and half (or milk . . .or even water if you're in a pinch)
1/4 tsp. chili powder
2 oz cream cheese
2 oz Velveeta cheese
1 dash Worcestershire sauce
1/4 tsp. onion powder
1/4 tsp. garlic powder

In a 4 cup liquid measuring cup, add the broth, evaporated milk, and the half and half (or plain milk, or water, if necessary) to equal 4 cups of total liquid.

Pour into a large sauce pan that has a lid that will fit.

Over medium heat, bring the liquid to a boil.  Because there is milk in the recipe, you do not want to heat the liquid too fast.

Once the liquid is at a boil, gently pour in the 1 cup of grits, stirring while adding the grits.

Return the liquid to a boil, then lower the heat and put a lid on the pan.

Cook over low heat, covered, until the grits are done; about 15-20 minutes.  Stir occasionally so the grits do not stick to the bottom of the pan.

Once the grits are done, remove from the heat.

Add the 2 oz of cream cheese and 2 oz of Velveeta.  Stir until both of the cheeses are melted into the grits.  Add in the dash of Worcestershire sauce, and both the onion  and garlic powder.  Stir until well incorporated.

Serve immediately.

We topped our grits with cooked sausage and soft scrambled eggs; but they're great any way you want to serve them!

Any left-over grits can be refrigerated.  The next day, cut the grits into serving sizes and toast in a small skillet until heated thoroughly.

Thursday, July 28, 2016

Fruit and Cream

We are finally all home, together again, as a family!

My boy cherub lived in DC this Summer and was a Page in the U.S. Senate.

My girl cherub and I spent time at different camps and on mission trips.

The Mr. did a little bit of everything, including a smidge of travel for work.

So it's been awhile since we've all been together, under "our" roof.

Now that we're back together . . . I really like it!

Since my boy cherub was away, I have spent time making him some of his favorites.

After his first "home cooked" meal, I made this for dessert.

On a whim, we added vanilla ice cream to it; and just like that . . .

A new dessert was made!

We were kind of sad when we ran out of the fruit mixture!

Ok, not really!

But we did say we'd need to make this again!

I like that it was super easy!

Fruit and Cream

1 regular can of sliced peaches, cut into bite-sized pieces
1 regular can of pears, cut into bite-sized pieces
2 bananas, sliced (but not thinly sliced)
1 1/2 cups quartered strawberries
1 cup fresh raspberries
1 small box instant vanilla pudding
"homestyle" vanilla bean ice cream

Place all of the fruit in a large bowl.

Sprinkle the instant vanilla pudding on the top and stir to mix.  The juice from the fruit will thicken, which is exactly what you want!  Also, as a side note, the bananas will not turn brown.

In a tall glass, layer a small scoop of vanilla ice cream, topped with the fruit mixture.  Then add another small scoop of ice cream, and top with the fruit.  At this point, you can serve the dessert, or you can indulge with another small scoop of ice cream on top!

Refrigerate unused fruit mixture.  However, the doesn't hold well, so do not make it more than 1 day in advance.

Return the ice cream to the freezer!

Sunday, July 17, 2016

Mango Salsa

We really do love mango.

I'm not certain what it is about this fruit that is so enticing.

Maybe it's their beautiful color! 

Seriously!  Look at the picture!  The yellow, green, red, and orange  . . .

they're amazing!

And they can sometimes be a little expensive.

But not necessarily in the summer.

That's when the mangos are the best!

Yesterday, the girl cherub and I bought a box of mangos.

Now, we like mango . . .but my boy cherub is the one who really digs mango!

But he's not at home this summer.

So with that in mind, I needed to come up with some things to make with our many mangos.

One of the things I want to try is mango agua fresco.

I think it would taste great!

But until I figure out how to do that, I want to share with you the recipe for mango salsa that my girl cherub made.

The Mr. and my boy cherub are gone, so we girls made fish tacos for dinner.

Topped with mango salsa.

She looked at different recipes and discovered they were all about the same.  She really went by taste and the quantities are an estimate . . .except for the mango!

We thought it was a hit!

It was not only delicious on the fish tacos, but it was also tasty on the salty corn chips!

Enjoy the sweet-ripened mango this summer!

Mango Salsa

1 mango, peeled and chopped
1/4 of a red onion, finely diced
a splash of lime juice
sprinkle of salt
a dash of pepper
3 TBSP fresh cilantro, chopped
1 mini sweet red pepper, chopped

Place all of the ingredients in a bowl and mix together.  Make adjustments as your taste buds direct!

Serve over grilled fish, chicken, or as a fresh dip for corn chips.