Club: Baked-Baked Cheese Grits

I'm so excited for Club: Baked this week for two reasons......I'm hosting, and I got to pick a very special recipe in the book (Baked Explorations)......Baked Cheese Grits!  Why is this such a special recipe, you ask?  It's very much my Dad.  He isn't necessarily from the South, but his parents and grandparents were so he was raised on a lot of Southern-type cooking.  Fast-forward quite a few years, and he's passed on the Grits and Eggs breakfast to me and my siblings.  Granted, I'm sure I'm the only one that still makes it, but I don't care.  I LOVE grits!  Of course it also helps that I'm a big-time Daddy's girl.  

   

 These baked grits remind me so much of that meal my Dad would make Saturday mornings, that it was uncanny.  Definitely a rich and creamy and cheesy and super de-duper fatteningly delicious way to make grits.  It was incredibly easy and a much more refined way to eat my childhood breakfast than the "smash it all together in a kind-of repulsive looking, albeit, delicious mess" sort of way. 

 I really wish I could have found stone-ground grits to use, as the recipe calls for them.  Alas, after going to six different grocery stores and specialty stores, I was out of luck.  Unfortunately, this recipe is using quick grits.  Never fear. My hunt will not end here.  I WILL find stone-ground grits to try someday!  Probably later this week, as Murphy's Law, would have it right!? 

{baked cheese grits}
   "baked explorations" by Matt Lewis & Renato Poliafito

2 c. whole milk
[2 c. water]
1 c. stone-ground grits
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 c., packed, grated extra-sharp cheddar cheese, about 4 oz.
1 c., packed, grated Monterey Jack cheese, about 4 oz.
1 Tbsp. unsalted butter

Lightly butter the bottom and sides of a 10-inch cast-iron skillet or, alternatively a similar size baking dish.

Pour the milk and 2 c. water into a medium saucepan, cover, and heat on medium-high until the mixture boils, about 5 minutes. Uncover the pot, add the grits, salt, and pepper, and reduce the heat to medium. Stir constantly until grits are the consistency of thick soup, about 8 minutes.  Reduce to a simmer, stirring every 2 minutes, and cook for about 15-20 minutes to let the grits thicken further.  Cook for 10 to 15 minutes longer, stirring constantly to prevent the grits from sticking to the bottom of the pan.  The grits will be really thick at this point.

Remove the pan from the heat and stir in 3/4 c. of the cheddar cheese, 3/4 c. of the Monterey Jack cheese, and the butter.  Pour the grits into the prepared skillet and top them with the remaining cheeses.  Turn the oven to broil.

Place the skillet directly under the heating element for 203 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.
Yield: 4 large servings.

Check out how the other bakers fared this week by going HERE.

Dutch Oven Chicken Cordon Bleu

We recently went camping with my family, my Sister and her hubby who is BIG time into dutch oven cooking.  Well, I haven't even broken my dutch oven out of the box from when we got it as a present about 3+ years ago.  Sad, I know.  BUT I did find a recipe on Our Family Treat that sounded too good to be true that we could make in the dutch oven and just had to try it!   Thankfully, my Brother-in-law was willing to do all the hard coal-preparing labor so we could make this recipe!  

 Once the chicken is pounded out and ham and cheese are rolled up together, put into dutch oven to brown each side.  You may want to use some canola oil here to prevent sticking.  (The chicken breasts I bought were so big I butterfly sliced them almost completely in half, then pounded them from there.  Easy peasy!)

 Combine the Cream of Chicken Soup and milk in a separate bowl and pour over your browned chicken rolls.  I tripled the chicken rolls and only doubled the sauce and it was perfect!

This is my Dutch oven cooking-LOVING brother-in-law, Doug.  We also made long grain and wild rice as a side.  I had frozen mixed veggies ready to bring and totally forgot them in the freezer at home.  Oops!

 Put your coals on top and bottom...careful to not overfill...we did and had some spillage.  Oops!

 Freshly done.  YUM!

Now doesn't that look mouthwatering!?  We really felt like we truly GOURMIFIED camping this year!  :)

{dutch oven chicken cordon bleu recipe}

Swiss Chard and Sweet Pea Manicotti

Hold on to your seats people.  This recipe will take an interesting turn and end with creamy dreamy happiness.  Okay, okay.  In all seriousness, I found this recipe on the Food Network website because I got some swiss chard in my Bountiful Baskets Produce assortment one week a few months ago.  No, I didn't just make this recipe.  This comes from my archives aka...pictures and recipes I've forgotten about until now.

When I first saw the swiss chard, I was scared.  I won't lie.  I'd never tried it.  People were "saying things" about it that weren't too nice.  I decided to buck-up and find a recipe that looked and sounded good and use up this crazy ingredient.  What I found was this.  Swiss Chard and Sweet Pea Manicotti.  I am a forever changed woman.  No kidding.  Granted it's loaded with cheese cheese and more cheese, but it's not like I'm going to go buy swiss chard all the time and make this. We can definitely splurge once in a while with this one.  If you'd like to know more about swiss chard, go HERE.

If you're feeling in the mood for something fun and delicious and slightly different, then you're going to want to try out this recipe.  Don't let it intimidate you.  It really is VERY easy and kid-friendly.  I found all my ingredients at "Wal-martian", too.  See...EASY-PEAsey!!

{Recipe for Swiss Chard and Sweet Pea Manicotti}

CFTB::Skillet Enchiladas

This week's Cook from the Book Challenge comes from my very own cookbook. I can't remember exactly where I got this recipe (which website) but I've cooked it now for years. My kids love it, I love that it's incredibly easy. It does call for a whole lot of cheese, so if that's a concern to you, sorry. I don't make it too often just because of the large quantity of cheese. But oh my! When you do have a hankering for something like this...dive right in! Delicious!!!

I haven't made this in quite a while, either. I never seem to remember to pull out my recipe card book. As of late, I've been pulling so many recipes from the internet and fellow bloggers sites that my recipe cards are feeling a bit lonely. When I went through my cards, I realized I had so many family favorites in there. That was WHY I put them on a card and into the book in the first place. DOH!

Here's to many more great revisited and/or found recipes from my shelf of cookbooks!!!!

Skillet Enchiladas

1/2 to l lb. ground beef (I use extra lean and only 1/2 lb. The other 1/2 I sub with wheat berries)

1/4 c. chopped onion

1 can cream of mushroom soup

1-10oz. can Enchilada sauce

1/2 c. milk

1-4oz. can diced green chilies

10 corn tortillas

3 c. shredded cheese

In a LARGE skillet, brown ground beef & onion; drain grease. Stir in soup, enchilada sauce, milk and chilies. Reduce heat. Cover & simmer for 20 minutes, stirring occasionally. Soften tortillas between damp towels in microwave about 1 minute. Reserve 1/2 c. cheese. Place about 1/4 c. cheese on each tortilla and roll up. Place tortillas in pan, seam side down, in sauce. Cover & cook until heated through. About 5 minutes.

Sprinkle with reserved cheese; cover & cook until cheese melts.

TWD::Low & Lush Chocolate Cheesecake

I think I'm in {LOVE}. My love's name...Low and Lush Chocolate Cheesecake! Oh yes! This was truly a home-run treat for me today. It was fast and easy and the results were even better. I couldn't believe how EASY this cheesecake was to make. Seriously, I'm surprised! In my mind I keep thinking cheesecake = difficult. The only hard part about making a cheesecake is planning ahead for the cooling time...which I didn't do.

So, as I'm going about my day today I realized, "AACK! I've got Tuesday's with Dorie to bake for today!" I promptly started on the preparations for this dessert. It took me probably 30 minutes total of work and prep and 40 to bake and the rest was cooling/drooling time.

Thankfully, I live in UT where it's SO cold outside right now and I can use my porch as my extended fridge/freezer as needed. Yes, I'm one of "those" people. Come'on, don't "knock it till you've tried it"!

Oh boy! I was also worried about the chocolate in this recipe since Dorie calls for 4oz. of bittersweet chocolate. In the past, I've found the bittersweet TOO chocolaty for me, but in this particular recipe the bittersweet flavor is sublime! I was trying to compare this to another dessert and the closest I can think of is a chocolate cream pie, but much more dense like a mousse and much richer in flavor...similar concept, right!? Regardless, if you need to take a dessert anywhere and want to impress your guests, THIS is the one to bring. Minimal effort with MAXIMUM results and flavor! Seriously SOOOOOO YUMMY!!! Definitely a do-again and such a perfect dessert to end 2009!

If you'd like to make this yourself, head on over to the Tea Lady's site Tea and Scones as our host for this recipe and snag a copy. OR you can check out other TWD bloggers at the TWD Blogroll.

Monte Cristos and Brussels Sprouts TWO ways

This hot sandwich is such a wonderful stand-by when you're not in the mood to make dinner. It's just as fast and easy as a regular grilled cheese but it's Gourmified! Swiss cheese, ham, egg-dipped slices of sourdough bread. Just thinking about eating this again makes my mouth water. For a bit of a twist, we LOVE sprinkling powdered sugar all over them and sometimes add our favorite jellies.

Monte Cristos

4 thick slices of sourdough bread (about 1/2 - 3/4 inch)
2 eggs
1/4 c. milk
swiss cheese, sliced
thinly sliced ham
1 T. Butter
Powdered sugar and favorite jelly (if desired)

Combine eggs and milk in shallow bowl, set aside. Warm skillet on stove with butter to melt on medium LOW heat. Place one slice of bread at a time into egg mixture. Coat ONE side and put onto warmed skillet, egg side DOWN. Top with cheese and ham then cheese again. Top with another slice of egg soaked bread, egg side UP. Cook on each side until cheese is melted and bread with eggs are thoroughly cooked, about 8-10 minutes. Top with powdered sugar and jelly, if desired.

I had extra brussels sprouts from a dish I made from Thanksgiving and didn't want them to go to waste, so I tried another recipe using this YUMMY vegetable that gets such a bad rap. Seriously, people. Brussels sprouts are DELICIOUS!!! You just need to know HOW to cook them! Try one of these recipes, and you'll be surprised at what you've been missing! For the Roasted version in the photos, it was super easy, too!

Roasted Brussels Sprouts
from The Barefoot Contessa Cookbook by Ina Garten

1 1/2 lbs Brussels Sprouts
3 Tbsp. good olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow/brown outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French Fries), and serve immediately.

Now, I know I didn't post any photos of my other favorite Brussels Sprouts recipe, but I thought I'd share that with you anyway. Since I didn't get the chance to take any photos, so you'll just have to take my word for it. If the ingredients sound at all like something you'd eat normally, you'll LOVE them with brussels sprouts, too. My Uncle joined us for Thanksgiving dinner this year. He lived in England for a couple of years and said this recipe for brussels sprouts was the BEST he's ever eaten! Wow! Thanks to Alton Brown and the Food Network for sharing such an AMAZING recipe!!!!!

Brussels Sprouts with Bacon and Cheese

Cook From The Book::Crepes Ensenada

Today's recipe comes straight from one of my most favorite cookbooks, "Remedies for the I don't Cook Syndrome" by Janet Peterson. Though it is now out of print, I'm grateful for the mystery person who gave it to me when I got married. We have so many family favorites that have come from it.  It's not fancy in any way, but filled with delicious family-friendly recipes. 

I shared this one a few years ago with a local TV show called, Good Things Utah and they actually demonstrated it on AIR!  I know!  So, if you want to know how awful I looked pregnant with my youngest (who is now 2 1/2) all swollen (my nose grows about 3x its normal size when I'm pregnant) and about to burst, take a peek at the link right HERE.  It's really quite funny!  PLUS you'll get a step-by-step demonstration on how to make this DELICIOUS recipe for Crepes Ensenada!

Crepes Ensenada
from "Remedies for the I don't Cook Syndrome"
  by Janet Peterson

12 thin slices of ham (we like extra ham and use 24 slices)
12 (8-inch) flour tortillas
1 lb. Monterey Jack cheese, cut lengthwise into 12 sticks
1-4oz. can diced green chilies (we LOVE green chilies so I use one can for the tortillas and one for the sauce)
Paprika

Heat oven to 350 degrees F.

Place 1-2 slices of ham on each tortilla.  Put 1 stick of cheese in center and top with a few chili pieces.  Roll tortilla and secure with a toothpick (I just put into the pan folded end down to secure and it works just fine).  Place tortillas slightly separated in a greased or sprayed 9x13-inch pan.  Pour cheese sauce over tortillas.  Srinkle with paprika. Bake, uncovered 45 minutes.

Cheese Sauce
1/2 c. butter
1/2 c. flour
4 c. milk
3/4 lb. cheddar cheese, grated
1 tsp. dry mustard
1/2 tsp salt
dash of pepper
1-4oz. can diced green chilies (if desired)

Melt butter and blend in flour to form a smooth paste.  Add milk, grated cheese, mustard, salt and pepper. Cook, stirring until cheese is melted and sauce is smooth.

Serves 6-8.

Check out what other Cook's are making with this challenge by going to our host blog Tales from the Fridge.

Penne Pasta with Spicy Sausage & Cheesey Garlic Bread

Confession time. I'm a Food Network Junkie. Okay, there. I said it! Though, I don't think my confession to you all will help wean me off that channel any time soon.

My latest recipe I found while watching "Sandra's Money Saving Meals" on Sunday morning (recipe link below last photo). As she was making everything, I couldn't stop DROOLING! I also knew, that this was something that would win the heart (and somach) of my dear hubby...and it did...as well as the rest of my brood. We all scarfed this one down despite the heat from the red pepper flakes (I even used 1/2 of what it called for)! Thankfully, we LOVE spicy foods!

While we were enjoying this delicious meal, I couldn't help but observe how similar it was to something we would order at some fancy Italian restaurant. Well! NO more! This one makes restaurant night at home so do-able and even more affordable!

I don't know about you, but for us, what makes an italian meal come together is the bread. Whether it be a breadstick or a roll or a loaf. There's something about eating Italian that just screams for a bread side, like we really even need it with all the pasta carbs, right!?

Well, in the true spirit of our Italian Restaurant meal, I made a Cheesy Garlic Bread to go with our pasta. In Sandra's recipe, she says to get a store-bought loaf of garlic bread. I didn't. I have so many loaves of Cibatta bread waiting to be used in my freezer that what I did was make a garlic butter spread and then finish with the rest of Sandra's recipe directions.

No matter what you try, you will LOVE this! I know for certain, this meal will become a regular in our menu schedule!!!

Garlic Butter Spread
1/2 stick butter, at room temperature
4 cloves of garlic, or to taste (I LOVE garlic so I could probably have done even more!), grated

Combine well. Spread lightly on bread.



Penne Pasta with Spicy Sausage & Cheesy Garlic Bread Recipe

TWD::Cherry-Fudge Brownie Bites

Cherries and Chocolate. In my experience this is a lethal combination, except for this week while cooking April's recipe of choice for our Tuesdays With Dorie baking group.

Don't get me wrong, I really enjoyed this recipe, but it just didn't have that "umph" I was hoping for. All the components tasted great on their own. I LOVED the smell of the Cherries cooking on the stove. I nixed the kirsch and used water with more vanilla. I absolutely {HEART} the cream cheese mousse topping (I wasn't about to buy the mascarpone it called for because, WOAH expensive)! THAT I can do again and on so many other treats.

Now after having baked a few chocolate recipes by Ms. Dorie Green span, I've decided she's a choco-holic. I am a chocolate lover, but in no ways am I a choco-holic. All the recipes I've made so far call for bittersweet chocolate. While I could convince myself that what I'm making with the bittersweet chocolate is probably healthier because of the addition of this cacao but, in reality, I just can't convince my tastebuds that that flavor is good. So, as of today, I've decided that anytime Dorie calls for Bittersweet chocolate, I'm going to either sub with semi-sweet or do 1/2 bittersweet and 1/2 milk chocolate, like I did with these little brownie bites. I'm really glad I did, too because even with all the chocolate substitutions, it was still super chocolatey.

Mascarpone Cheese Substitution

1 (8 ounce) package cream cheese
¼ cup heavy whipping cream
2 ½ tablespoons sour cream

Combine well and use in recipes calling for Mascarpone cheese.
*NOTE: Do not substitute low fat cream cheese or sour cream!

I don't think I'll ever make this full recipe again, but I'm very glad I tried it! The cream cheese mousse will definitely be something to use in another great cake recipe.

If you're interested in trying this recipe out for yourself you can visit our host for this week, April at her blog: Short + Rose. Don't forget to visit other TWDers by checking out the TWD Blogroll.

Strawberry Chocolate Cheesecake

Oh boy do I absolutely {HEART} Cheesecake! Seriously! And I have the figure to prove it, too!

I saw this recipe in this most amazing book that EVERYTHING tastes amazing in, and wanted to make it.

Well, I kept putting it off...and putting it off...all because I didn't have a springform pan and just couldn't pull practical side together enough to justify purchasing one. Well, low-and-behold, I discovered that my own MOTHER owned one! I couldn't believe it! So, I quickly snatched it up and went to making this favorite treat.

Initally, I was going to make it with graham crackers, but when making brownies one evening and getting completely distracted by kids, I seriously messed up my brownies. Arugh! I HATE it when I do that! What did I mess up, you say!? Only the MOST important part...the SUGAR! Yup! I completely forgot to add the sugar. Not my brightest and most proud moment, but what to do. So, that's how this chocolate crust came about. It's my mistake crumbs from brownies gone wrong (yes, with nuts, too).

I was surprised by how well it turned out. I'd never made a cheesecake before even though I've definitely devoured my share and then some. Making this was super easy from what I thought it would be! The only hard part was that I started so late in the evening that after all the baking, resting and cooling was done I didn't get in bed until after 2 a.m.! Yikes!

Would I make this one again. DEFINITELY!!! I want to make one RIGHT NOW! The flavor was superior to any Cheesecake Factory or New York Cheesecake slice I've eaten! I loved each and every rich and creamy bite mixed with a touch of chocolate and topped with just the right strawberry puree. Just typing this up now, is making me want to get baking another!

For the Crust

1 3/4 c. Oreo Cookie crumbs
3 T. sugar
Pinch of Salt
1/2 stick (4 T.) unsalted butter, melted

For the Cheesecake

2 lbs (Four 8-oz. boxes) cream cheese, at room temperature
1 1/3 c. sugar
1/2 tsp. salt
2 tsp. pure vanilla extract
4 large eggs, at room temperature
1 1/3 c. sour cream or heavy cream, or a combination of the two

To make the Crust:
Butter a 9-inch springform pan-choose one that has sides that are 2 3/4 inches high-and wrap the bottom of the pan in a double layer of aluminum foil. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the springofrm pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don't worry if the sides are nt perfectly even or if the crumbs reach slightly above or below the midway point on the sides. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325 degrees F.

To make the Cheesecake:
Put kettle of water on to boil. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition-you want a well-aerated batter. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.

Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.

Bake cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster-be careful, there may be some hot water in the aluminum foil-and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover teh top lightly and refridgerate for at least 4 hours; overnight is better.

At serving time, remove the sides of the springform pan and set the cake on a serving platter.