So...whats for dinner?
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Me too Nance. Not only do I not watch the game, I am confined to the area right around my house this year by the ridiculous 9 (yes nine) days of parties here in Houston ahead of the game. What a nightmare.
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So we are having a variety of foods tonight with our Sunday night supper neighbors. They are doing ribs, slaw and potatoes or corn. I am making a cheesy shrimp and grits casserole, big tossed salad and a fruit salad of navel oranges, blueberries and kiwi. Also, taking some "pigs in a blanket" for the children- sure some of the adults will try them as well.
My DH leaves tomorrow at O-dark thirty for VA for the work week so leftovers will go a long way while he is gone...no cooking!
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Heading off to a private restaurant Super Bowl party--they usually have Italian beef sandwiches, chili, wings (last year had pickle-brined chicken legs), hot dogs, burgers, guacamole and house-made chips, salads, cookies and brownies. Plus unlimited beverages. So as not to pig out tonight, I made a classic French rolled omelet (2 eggs, butter, Gruyere, thyme & chives) for brunch. Didn't add the extra yolk as I use jumbo eggs. Was going to try Ludo Lefevre's recipe with Boursin (I had Chavrie, which is similar) piped into the center before rolling, but the Chavrie had become a science project. Hence the old standby Gruyere
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When the Super Bowl was in Phoenix (actually Glendale), I worked at "it". I'm not terribly interested in football, so I didn't have to split my attention between watching and working.
I made the jasmine rice-chicken dish and also a potato soup recipe (this one is different from the last one I tried). Sharon made a pasta dish from squash, so we should be covered for dinner this coming week.
I need to go to mom's house again and fix a sprinkler valve, so I don't think I'll get around to making sourdough bread.
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Eric, I'm glad you mentioned the chicken and rice salad. I'll have to make it soon. I know you thought about your dd as you made it. It was a favorite of hers.
Last night's quickie white chili, made with cubed boneless chicken breasts and canned cannelini beans was tasty. I had a bowl of the leftovers for lunch.
No Super Bowl party here but we'll watch the game and pull for the Dirty Birds, who are a Saints arch enemy. Just can't root for the Patriots. Funny joke that the trophy football will be deflated!
Dinner will be pork chops, actually trimmed pork steaks with bone in. Also cauliflower mash and kale chopped salad, remainder of a bag. I add avocado.
Special, your salad with fried green tomatoes and lump crab meat sounds like my kind of lunch. And with champagne
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carole - it was perfect, I was just full enough!
I am into the game and the food, lol! I had leftover spinach artichoke dip from last night's cocktail hour with the SILS, made toasted ravioli with cheesy marinara, veggies and a yogurt green onion dip, potato skins, deviled eggs, fried chicken bites with chipotle ranch dip, and DD made Buffalo chicken dip
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Big superbowl party here. 40 people. Last year i was in the hospital after a chemo session. How a year makes a difference. Back to dips, wings and shrimp. Not pulling for anyone, so not really watching.
So grateful to be here to enjoy. I used to silently complain about the superbowl party always being at our house. Not anymore.
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Val....isn't it that the truth? SO many things i'l never complain about again.
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Oh ladies, thanks for the food thoughts. So many different choices.
For dinner I had Bok Choy steamed with garic & olive oil. For the last minute I added 1/2 a bag of fresh spinach. Turned out really tasty. Had one slice of 9 grain bread left. Then one slice of rosemary garlic bread. Lots of butter of course.
I was considering popcorn, but I'm so full that may not happen.
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I have a confession, I have no idea what "grits" is/are?
We are in a hotel for the second night, spent today at the hospital having my liver biopsy. The procedure was painless, just had to lay around for 4 hours afterwards in case of bleeding. I made a quiche and salad to bring with us for tonight, and it was the right choice, comfort food.
Hope you all enjoyed your football parties, or just the food
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Grits are ground kernels of dried hominy: corn that had been first treated with lye and then rinsed. Think of them as “white polenta.” They are a good “carrier” for whatever flavors you want to add: down in the southern US states, they’re often served for breakfast as “cheese grits” with melted “American cheese” (mild processed cheddar slices). Sometimes with a sunny-side-up egg on top—the yolk runs into them and flavors them richly. I like them with grated Parmesan. (The waitresses at Waffle House give me the side-eye and must think I’m some kind of Yankee commie when I ask for the canister of grated Parm that they normally serve with their spaghetti). Cooked in chicken or beef broth, they make a good side “starch” instead of rice or potatoes with dinner. And then there’s the classic Southern dish “shrimp & grits:” cooked shrimp served over grits that are cooked slowly almost like risotto or steel-cut oatmeal, which makes them insanely creamy. I’ve never made it, so I’m not sure of the seasonings, except lots of butter. (Maybe the water that shrimp or their shells are boiled in)? Perhaps our Southern bco sisters can chime in.
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Thanks Sandy, I know polenta, so have a better idea now. I'll have to find a recipe to try, anything with lots of butter and grated parmesan gets my vote as a place to start.
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Hi carolehalston (Carol)
I have thought about how we will ever finish a whole pig as there are 2 of us also.
Did you just keep it frozen?
Coach Vicky
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ChiSandy
I cook my shrimp and grits in chicken stock. For a creamier texture add some cream cheese.
I am a GRITS (girl raised in the south)?
Coach Vicky
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I grew up eating grits for breakfast but not often now because of the high carbs. We cook the grits in salted water. Put a pat of butter into the cooked serving. A fried egg (or two eggs) with soft yolk placed on top. Grits are a treat these days.
In Charleston, yellow grits are served as dinner sides in nice restaurants.
I have not eaten the cheese grits and shrimp dish mentioned on this thread. We like our shrimp with pasta. Also fried shrimp Poboys.
Tonight's dinner will be an eggplant dish out of the freezer and a salad
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Took out chicken for tonight
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Wow...a lot of dinners to catch up on!
My future DDIL, from the South, makes a delightful shrimp and grits, which I can afford to eat about a tablespoon full since it is so high in calories. Life is unfair!
After returning from CT and NJ (already miss those little grandkids a lot!) we had a wildly busy week, and am hoping I can catch up on things a bit this week.
Heading off to our stretching class with absolutely no plans for dinner yet. I might just pass off the hummus and veggies and pita along with a big salad as dinner....maybe with some boxed soup. Good thing my DH would eat anything.
My friend who had us over for the SB made a really delicious veggie chili and lots of apps, including wonderful bruschetta that had carmelized onions, beans, and sun dried tomatoes. I brought the hummus and babaganoush with crudite and pita bread. Also, smoked salmon on cuke slices, shrimp, etc. etc. I am going to return to morereduced eating....again.....now. LOL
Nice to see so many at the table.....
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Freya, but you'd have to grind the polenta really fine. Not quite cornmeal, but close.. The closest equivalent if you're not from the South is "Cream of Wheat", a cereal that might not be around much any more. We ate that for breakfast in Northern California along with Oatmeal & Ralston (another hot cereal that was tasty).
Lacey - good to hear from you. I had forgotten you were gone.
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Hope this post isn't too long! Here is the recipe I used last night for Shrimp and Grits...this one is a "casserole" just for the sake of cooking all ingredients together to meld. It really IS delish! I also make "real" shrimp and grits where the shrimp mixture stays separate from the grits until time to plate. The "casserole" dish is an easy one to take for a crowd.
Cheesy Shrimp-and-Grits Casserole
Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!
- Yield: Makes 10 to 12 servings
From Southern Living
Ingredients
- 4 cups chicken broth- (I actually use about 3.5 cups and add a little water as they cook if needed....finish with .5 C of half and half)
- 1/2 teaspoon salt
- 1 cup regular grits
- 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
- 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
- 2 tablespoons butter or margarine
- 1 med sweet onion, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 1 pound small fresh shrimp, peeled and cooked
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- * some recipes call for 6-8 slices of good bacon, chopped and cooked. (You can cook veggies in bacon grease- instead of butter)
- *some recipes add 1 lb. mild sausage, browned, crumbled and drained (You can cook veggies in sausage drippings- that is what I do)
- * depending on your taste- may decide to add some red pepper flakes or your favorite hot sauce
Preparation
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, stir often and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. (or, use 1-2 T pork drippings)
Stir together green pepper/onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.
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Yum, HH!
Was planning to do a choucroute garnie for late dinner—got some fresh active-probiotic kraut, will rinse it and saute a little bacon before adding it. Then a splash of white wine and some caraway seeds (out of juniper berries, as well as gin—Bob’s a vodka guy). Will lay some chicken bratwurst and free-range veal hot dogs on top so they’ll steam. Not having any wine with it (normally, a riesling) because I had a glass each of cava & red at the Super Bowl party, which had no desserts. En route home I stopped at Lickity Split to drown my sorrows (wait till next year, Atlanta) in cupcakes—bought one each of red velvet, “Death by Chocolate” and Oreo. Tried the DbC: meh. I still don’t get the whole fuss over cupcakes. My guys relieved me of the other two.
Buuuut...
Had to go to Warby Parker in deepest Lincoln (no)Park (any Chicago neighborhood with “Park” in its name means you usually can’t) to get some new glasses adjusted, but this time I drove; and wonder of wonders: a legal parking space across the street! Used my app to book it for an hour, so killed a little time after the specs-tweaking by daring to allow myself some Jeni’s ice cream at the eponymous store. O to the M to the G—best ice cream I’ve had since the gelati I ate in Rome. Had “darkest chocolate” and “Roxbury Road,” their version of Rocky Road using house-made marshmallows, salt caramel and waffle pieces. That was at 6. Still not hungry. May just nibble on some tomato, basil and a little fresh mozzarella if it’s still good (if not, just the veg. or maybe a slice each of jamon serrano, iberico and chorizo and a cube of Manchego or Drunken Goat) and delay the choucroute till tomorrow night.
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Happy - thanks for sending the recipe. Sounds delish.
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I had a hard time finding anything suitable for grits until I mentioned my plight to the nearby grocery store's manager. She says it sells well.
Cream of Wheat is easy to find in the grocery stores, here at least. DD loves it, both now and when she was little--especially when it includes maple syrup or brown sugar and cinnamon. :-)
Sharon mentioned to DD that I had made the two dishes and today DD called me on the phone....."Dad. Could you bring me some soup and jasmine rice tomorrow. Pleeeeeassseeee" :-)
I work about 10 minutes from her dorm, so it's easy enough to do that. My commute time is about 90 minutes each way and three hours in the car would make DD crazy, so the dorm is worthwhile.
Hi to CoachVicky.
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I am a lifelong Cream of Wheat fan, a serving has no sugar or cholesterol and 4g of protein - I ate the original during chemo with a little bit of butter and brown sugar. It was a bland source of protein that didn't have texture issues. My SIL (from NC) brought us a bag of stone ground corn grits, they are very good and I tend to use them as a polenta type base, with cheese added, for thicker stew or short ribs in place of rice or noodles. Something that was popular a while back was to cook the grits or polenta and put it into a shallow casserole or baking sheet. Let it set up in the fridge and then cut into firm squares or rounds and pan fry and use for a base for sautéed vegetables, or a protein and veg combo. You can also cut them into small strips and pan fry them until crispy and dip in marinara, like cheese sticks.
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I see very little difference between polenta and grits. And a lot of difference between grits and cream of wheat. The latter is not popular in the south. I never buy the quick-cook grits. All this talk of grits is making me want to cook some!
We lowered the storm shutters and holed up in an inner hallway today during a tornado warning. Fortunately we sustained no direct hit.
Dinner will feature chicken thighs cooked with lemon. Veggies will be brussel sprouts and maybe carrots. Possibly a salad, too
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Carole..My phone started beep with weather alerts for there and I was thinking about you...Stay safe.
Everyone else, too.
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Thanks for letting us know you guys are ok, Carole!
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((Carole)). Just read about the snow & ice storms in the NW. Our day is sunny & up to 86 degrees so far.
Lunch was a lazy old favorite of mine - cottage cheese w/canned peaches. Yeah I know, I even buy the fruit in heavy syrup. But I don't eat them often. For example: today's can expired 12/2015. Of course they tasted fine since those darn dates are just "peak flavor by...". It makes me so angry that we can't get people to understand this. All that food thrown away. None of the food pantrys or homeless kitchens will accept these cans or boxes anymore either. I hurt for all those people in the world who are hungry when we're trashing perfectly good food. Of course the food industry is not upset that we're throwing away good food & spending more money buying replacements.
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minus - throwback Tuesday! I love peaches and cottage cheese! My mom also used to do cottage cheese with fresh tomatoes, topped with Catalina dressing and scallions. She served it as the salad course with dinner often
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Oh yes, I love cottage cheese with REAL tomatoes. But when I can get my hands on some true tomatoes, I just want to gobble them down as is. Big sigh for the things at the grocery store that are called tomatoes!!!
Hmmm - maybe in honor of the throw back, I'll have grilled cheese sangy for dinner? Or maybe I'll be healthy and eat my salad greens with some tuna.
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Lago I tried your borscht recepie. it was great. thanks
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