Posts tagged white cheddar

Southern Shrimp and Grits

Greg’s Bday Breakfast – Part 1 (Southern Shrimp and Grits)

3
3 years ago

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This weekend was a really exciting one. My mother, 3 of my sisters and their children came up from Miami to visit for my husband’s bday on Saturday. For some odd reason, he wanted to show the kids a good time for HIS birthday. Pin It Anyway, I was very excited to cook for them and just HAD to prepare something special WHILE still sticking to the plan to continue to be adventurous in the kitchen. They are pretty critical so I was a little apprehensive. In the end, I decided to so with something old and something new; Bananas Foster French Toast (made with fresh croissants) and Cook’s Magazine’s- Southern Shrimp and Grits. I’ve made a shrimp and grits recipe before and it was good but this one was FANTASTIC. The other one (pictured in an earlier post) had awesome flavor that was combined with the shrimp before it topped the grits. In the current recipe, there was flavor ALL OVA THE PLACE!!! It was fantastic, simple, and the presentation was phenomenal!! I was so proud that my experimentation worked out because they are used to my mother’s fabulous cooking and I was very nervous.

SOUTHERN SHRIMP AND GRITS

RECIPE NOTES:

1-Do not sub instant grits here. 2-You MUST More >

Turkey Egg Scramble

Haute Eggs

0
3 years ago

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As I told you, I’ve exhausted my Fiercefoodie budget for the month (or until Greg forgets) yesterday on my Patron. Nevermind the fact that he ate 2 cupcakes.  Ummmhmmm…. Anyway, I noticed that I have no breakfast contributions on the site so I decided to try to get some daylight shots for a change (supposedly a key factor in food photography) and scramble some eggs.  Plus, I was in no hurry to dirty my recently cleaned kitchen, so a one-pot dish was ideal.  After a check around the fridge, I found a couple slices of oven roasted deli turkey, deli Muenster cheese, a little white cheddar, a shallot, sundried roasted tomatoes and a little heavy cream.

Of course, you can use ANYTHING for the scramble. Scrambles are quick and more forgiving than trying to fold your eggs over into an omelette. I can do it though (very slowly however) so don’t sleep on my skills. : ) But with the scramble, you get to stuff it with a lot more goodies that otherwise wouldn’t fit in that thin little envelope. Usually, I use leftover mushrooms, onions and peppers but apparently I haven’t cooked anything lately (if you let Mr. Ungrateful tell it, lol) Hey! Birthday girls eat out.

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