Shrimp & Grits

414. I have a confession to make, and that is never making homemade grits!   Although, tasting grits in a restaurant several times was enjoyable but being raised in the Northeast, we were not exposed to grits.  

"The Magnolia Table" Volume 2 by Joanna Gaines is a beautiful cookbook and so practical.  It is a great basics cookbook and a brilliant cookbook to have for every day meals and treats.  We have been cooking through this book and when we came across this recipe, I was game to try it.

What I loved was the rapid preparation but, OHHHHHHH, the flavors make you wish this dish would never end!  And, it has bacon.  The End.

Recipe

• prep: 10 minutes  cook: under 25 minutes 

2 cups chicken broth

1 cup quick-cooking grits

1 teaspoon kosher salt

8 ounces sharp white Cheddar cheese, grated, about 2 cups

1/2 cup heavy cream

3 tablespoons unsalted butter

1 teaspoon garlic powder

Freshly ground black pepper

4 slices thick-cut bacon, chopped

1 pound large shrimp, peeled and deveined

1 garlic clove, minced

1 tablespoon fresh chopped chives

1 teaspoon smoked paprika

1. In a large saucepan, combine the broth and 2 1/2 cups water and bring to a boil over high heat. Pour in the grits and salt, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 8 minutes. Stir in the cheddar, cream, butter, garlic powder, and pepper. Remove from the heat and cover to keep warm.
2. In a skillet, cook the bacon over medium heat, stirring occasionally, until crispy,  about 8 minutes. Use a slotted spoon to remove the bacon to paper towels, reserving the drippings in the pan.
3. Increase the heat to medium-high and add the shrimp and garlic to the skillet. Cook, stirring occasionally, until the shrimp turn pink, 4 to 6 minutes.
4. Divide the grits among four bowls and top with the shrimp and bacon and a sprinkling of chives and paprika.
5. Store in an airtight container in the refrigerator for 3 to 5 days.     Makes 4 servings
   
   
   Include this recipe on your "Must Do" list.  Trust me!
   
   
   "For me, the art of gathering isn't about appearance or aesthetics.  It's about the way people feel when they're in my home and around my table.  Whether it's my own kids or new friends, I want them to leave at the end of the night with light hearts and full stomachs.  Not just from the food we shared but from the time well spent in each other's company."
   ~Joanna Gaines, "Magnolia Table" Volume 2

Central Market Lancaster, Pennsylvania

238. The town of Lancaster, Pennsylvania is so diverse and filled with surprises around every corner. I have visited this quaint town many times in my life but have always stayed on the outskirts of the city proper. While attending a conference, held at the Marriott in the center of the business district of Lancaster, I discovered a whole new world. The layout of the city streets reminisce back to the late 17oo's when the Old City Hall was built and the Central Market was constructed in the center of town.

There is a resurgence taking place in these old buildings and around the neighborhood. Young artists and entrepreneurs are moving into town, refurbishing these old buildings and opening their doors to sell all sorts of delights. The Central Market is opened on Thursday's and Saturday's for several hours. Just visiting the building is delightful. We strolled through the venders stalls and enjoyed tasting and shopping.

At the PA Fudge Company the Cappuccino Fudge was unlike anything I've ever tasted...it was heavenly!

There were farmers who brought their produce and such a wonderful variety.

I just wish I could have stocked up...the prices were so reasonable!

The atmosphere in the Central Market is so inviting. A touch of old world with new discoveries down each aisle.

We sampled homemade cider, spring rolls from a Thai vendor and Italian cheese from a notable Italian shop. Their Wedding Soup was perfect!

The variety of international shops was surprising: Pakistani, Greek, Italian, Irish, German, to name a few.

And, Amish vendors with their wonderful baked goods, whoopie pies and canned fruits.

This was a perfect place to spend our lunch hour.

My favorite vendor was The Herb Shop. The shopkeeper was a pleasant man with thick glasses. He was surrounded by apothecary jars and mason jars filled with all types of herbs for cooking and supplemental for your diet. I was so excited to see he sold all types of salts and "Fleur Del Sal", which I have been hunting for. The price was fantastic!

I used it on my roasted Pumpkin Seeds just the other day.

If you are heading to Lancaster, Pennsylvania any time soon, take one day and visit the town center at Penn Square. It is delightful! Pick up a visitors map. They also have "Downtown Dollars" you can use at all participating shops and stores. Go explore, you'll thank me!

"Nowhere in this country, from sea to sea, does nature comfort us with such assurance of plenty, such rich and tranquil beauty as in those unsung, unpainted hills of Pennsylvania."

~ Rebecca Harding Davis

Stuffed Peppers

215. When I think of home and comfort food as a child, I always remember my mom's Stuffed Peppers. The house would smell so good and you couldn't wait till dinner time.

My honey brought home these colossal green peppers and they were perfect for stuffing.

I separate the "caps" and trim the seeds away from the cap and the inside. Then mix up my sauce. Olive oil, chopped onion and 3 cloves garlic. I saute' till the onions turn translucent, then add a can of chopped or crushed tomatoes. Salt and pepper the sauce and add fresh parsley and basil chopped fine. I allow the sauce to come to a boil and then I turn it down to simmer.

My next step is to make the meat filling.

2 pounds of chopped meat, 1 small onion chopped, 2 cloves garlic crushed, salt, pepper, 2 cups rice, parsley, 1 egg and 1 teaspoon garlic salt.

I mix this and then fill each pepper with the meat mixture.

I top each pepper off with their matching cap and then stand them in the simmering sauce.

Any extra meat is made into meatballs and placed directly into the sauce around the peppers. This will simmer covered for at least one hour. A little longer time will be needed if you have more peppers.

They turned out scrumptious! And this is such a simple dinner to make with a salad and bread.

Delicious!!! Enjoy!!!

"Food, like a loving touch or a glimpse of divine power,

has that ability to comfort."

~Norman Kolpas

Potato Cheese Casserole

200. When my family wants comfort food, I usually default to one of their favorites, Potato Cheese Casserole. This side dish has been one of the go-to dishes that always brings smiles to their faces. Now, you could use the long process to make this dish, but over the years, I have devised some shortcuts. If you bake this casserole in the oven it will take 1 1/2 hours to bake. But the easy process is baked in the microwave and is done in 25 minutes!

Potato Cheese Casserole

8 medium size potatoes or 5 large potatoes, peeled, cubed

1/4 cup butter, melted

1/2 cup onion, chopped

1 cup sour cream

1 cup shredded cheddar cheese

sea salt & ground pepper

Long process: Saute' onion in butter till tender. Mix potatoes, onions, sour cream, cheese and salt and pepper in a bowl till evenly coated. Pour into an 8 x 11 prepared baking dish. Bake at 350 degrees for 1 1/2 hours or till potatoes are tender. Serve hot.

Shortened process:

Place butter and chopped onions in baking dish. Cover with plastic wrap, wax paper or wet paper towels. Microwave on high for 4 minutes. Onions will be tender.

Peel and chop the potatoes.

My process for cubing potatoes.

Place chopped potatoes into baking dish on top of steamed onions and butter.

Dollop sour cream on top and cheddar cheese. Mix all together till evenly mixed.

Top with cheddar cheese. Cover with plastic wrap.

Return to microwave and bake for 25 to 30 minutes on high.

You will begin to smell the yummy casserole.

It is cheesy, tender, creamy and will pair deliciously with any meat dish.

“Food is not about impressing people.

It's about making them feel comfortable.”
~Ina Garten, ‘The Barefoot Contessa Cookbook’