Shrimp and Cheesy Grits - Home Cooked Recipe 68

I have fully embrace southern cooking! We never ate things like collards or black eyed peas or grits when I was growing up in NY.  And now I make and enjoy them with gusto!  I have made grits several times before, but never how I have for this recipe.  And guess what?  It was super easy!  The shrimp is also fast and simple to prepare.  Try this recipe soon!

Shrimp and Cheesy Grits

Ingredients:

• 4 cups water
• 1 cup quick cooking grits (I used Quaker, do NOT use instant grits)
• salt and pepper
• garlic powder
• 4 oz shredded cheddar (I actually used a cheddar mix from Sargent
• 2 oz grated parmesan
• 8 tbs butter, divided
• 1 lb shrimp, shelled and deveined
• chili powder
• cayenne
• 2 cloves fresh garlic, minced finely
• fresh lemon slices

***optional: cook grits in chicken broth instead of water for more flavor - although mine were PLENTY flavorful! you can omit garlic powder from grits if you think the garlic in the shrimp is enough.  you can also use cajun spice in place of cayenne and chili powder when seasoning shrimp.***

Directions:
Preheat oven broiler.
Rinse and dry shrimp well.  Season with a dash of chili powder, dash of cayenne, and salt and pepper.  Melt 6 tbs of butter, add minced garlic and let simmer 5 minutes.  Toss seasoned shrimp with butter and put in a baking dish.  Broil for 10 minutes.
Meanwhile, bring water to a boil.  Season with salt (about a teaspoon), and a dash of garlic powder.  When boiling, whisk in grits and turn heat to medium low.  Allow grits to cook about 10 minutes.  Remove from heat and stir in remaining 2 tbs butter.  When butter is fully incorporated, add in cheeses and mix well.
Place a bed of grits on plate, and top with shrimp (and some butter from baking dish!).  Squeeze some lemon on if desired.  
Enjoy!

Crock*Pot Italian Beef - Pinterest Pick #9

OK, I'll admit it, I have been slacking with this blog for the last few weeks.  To be honest, I am so tired from being back at the office.  Hopefully I will be back home telecommuting again soon and will be able to bring you more recipes.  In the meantime, I did make a great dish this weekend!  It was another combo of slow cooker and Pinterest, and the results were delicious.  I can't wait to eat the leftovers for lunch today.  Few ingredients, little prep... And super tasty!
Find the original recipe HERE and the original pin HERE.  I made a few adjustments, but nothing major.  Serve the beef on a sandwich, over noodles, over rice, with potatoes... Very versatile!

Crock*Pot Italian Beef

Ingredients:

• 1 lb beef stew meat
• 1/2 jar of pepperoncini
• 2 cups chicken broth
• 1 beef bouillon cube
• 1 packet Italian dressing seasoning
• salt and pepper

*** hoagie rolls, mayo, and sliced provolone if making my sandwiches

Directions:
Place beef in slow cooker.  Add salt and pepper (I eyeball these, use about a teaspoon each).  Add Italian dressing mix.  Toss beef with spices well until each cube is coated.  Pour half the jar of peppers, including juice, into slow cooker.  Dissolve bouillon cube in chicken broth and pour into slow cooker.  Stir well.  Cook on low for 6-8 hours or on high for 4.  Discard peppers and shred beef.  
*To make sandwiches:
Spread mayo on roll.  Place on cheese slices.  Top with beef.  Add giardiniera (a mix of carrots, cauliflower, celery, etc) or fresh pepperoncini if desired.  
Enjoy!