Quick Creamy Cheese Grits

Grits grits grits. This is another staple of the south, and it is mainly consumed in the morning for breakfast. I actually prefer mine with shrimp (not for breakfast) or (if at brunch time) with grillades. I, of course, love the idea of brunch – mimosas, bloody marys, friends, and an assortment of breakfast and lunch foods (preferably on a beautiful patio)…what’s not to love?! This recipe can be whipped up in just a few minutes and is full of flavor!

With LOVE from Texas,
The Pint-Sized Mayo

Quick Creamy Cheese Grits

4 Servings

Ingredients:

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 jalapeño, seeded & minced
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon cayenne pepper
• 1/2 cup quick grits
• 1 cup shredded sharp cheddar cheese

Directions:

Place a medium saucepan over medium heat, and add the butter.

Once it is melted, add the garlic and jalapeño. Sauté until they have softened, about 2 minutes.

Next whisk in the milk slowly, and season with the salt, black pepper, and cayenne pepper. Stir until all is well combined.

Bring the liquid to a boil, and then slowly whisk in the grits.

Allow the mixture to cook for about 5-8 minutes, or until the grits are tender and the mixture has thickened. Remove from heat, and add in the shredded cheese. Stir until all is incorporated.

Plate the grits on a plate, and serve with a meaty dish!

Enjoy!!

“Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits, which I also love. But I never make the instant kind, some things a Southerner just won’t do!” – Paula Deen

Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Cheese Spätzle

Cheese spätzle/spaetzle or Käsespätzle is a southern German side dish. Spätzle is basically an egg noodle, and it consists of eggs, flour, and salt. And since this is cheese spätzle, of course there is an addition of cheese!

With LOVE from Texas,
The Pint-Sized Mayo

Cheese Spätzle

4-6 Servings

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon nutmeg
• 3/4 cup milk
• 3 large eggs, beaten
• 5 tablespoons unsalted butter, divided
• 1 cup yellow onions, diced
• 5 ounces emmentaler swiss cheese, diced
• 2 ounces gruyere cheese, shredded

Directions:

In a medium bowl, add the flour, salt, black pepper, and nutmeg. Whisk together until combined. Next, add the milk and beaten eggs. Mix well until the batter is smooth with no lumps. (It will be a little bit sticky.) Set aside, and allow the batter rest for about 30 minutes.

In a medium pot, add 1 tablespoon of butter over medium heat. Once the butter has melted, add the onions. Cook until the onions are soft and slighlty caramelized.

Preheat the oven at 400°F, and spray a 7″ x 11″ baking dish with nonstick spray .

Place a large pot over high heat, and bring water to a boil. Once it comes to a boil, salt the water.

To make the spätzle, work in batches and use a Spaetzle Maker, strainer ladle, or a colander. These kitchen tools allow the batter to drop into the boiling water in little droplets. When they go into the water initially, they will sink, and they are cooked, when they float. Strain the spätzle and place it in a medium bowl. Repeat with the remaining dough batter.

Add the onions and the cheese in the bowl, toss. Pour the mixture into the prepared baking pan.

Place in the oven and bake for 10 minutes, until all the cheese is melted. Remove from oven and serve warm as a side.

Enjoy!!

“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka

Southwest Chicken Tortilla Soup

Although the first day of autumn is not quite here yet, my house is starting to scream FALL. My soaps and Scentsy have all been switched out to fun pumpkin and fall smells. With that, I was pleasantly surprised by the dip in the temperature in Southeast Texas. By “dip,” I only mean below 60°F, but none the less I was excited! What better way to celebrate the upcoming autumnal equinox on September 22nd than a delicious spicy soup?!

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chicken Tortilla Soup

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 2 roma tomatoes, chopped
• 4 cups chicken broth
• 1 lime, half juiced and half cut into wedges for serving
• 1/4 cup cilantro, chopped, for serving (optional)
• 1 small avocado, diced
• 1/2 cup shredded mexican cheese, for serving (optional)
• tortilla chips, for serving

Directions:

Place a large pot over medium-high heat. Add the oil, and then add the onion, garlic, peppers, and jalapeños. Sauté for a 3-5 minutes.

Next add paprika,chili powder, cumin, red pepper, salt, and pepper. Stir and cook for about a minute.

Dump in the chicken, corn, tomatoes, broth, and lime juice. Stir and bring to a boil. Reduce heat to a  simmer, and cook for 15-20 minutes.

When ready, ladle into bowls. Serve warm with cilantro, avocado, cheese, lime wedges, and tortilla chips.

Enjoy!!

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Texan Cheesesteak Sandwiches

I always try to be as creative as possible with second round recipes. While this isn’t super inventive, it does bring in our favorite flavors while using some left over prime rib. The best thing was that it took no time at all to get dinner on the table!

With LOVE from Texas,
The Pint-Sized Mayo

Texan Cheesesteak Sandwiches

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 3/4 red bell pepper, julienned
• 3/4 green bell pepper, julienned
• 1/2 small yellow onion, sliced
• 1 jalapeño, julienned
• 4 ounces baby brown mushrooms, sliced
• salt and black pepper, freshly ground
• 1 pound roast beef, sliced into strips*
• 4 hoagie rolls, sliced open
• 4 slices pepper jack cheese
• Mayonnaise, for serving

*I used left over prime rib meat from last week. 😀

Directions:

Place a large pot over medium-high heat, and add the olive oil to it. Next, add the bell peppers, onion, jalapeños, and mushrooms. Season with salt and pepper.

Cook until all the vegetables have slightly softened. Add the beef. Continue to cook, until the beef has warmed through and the vegetables have fully softened.

Spread the mayonnaise on the inside/cut side of the hoagie roll. Add the veggie and meat mixture to it, and top with a slice of the pepper jack cheese.

Close the sandwich and enjoy the yumminess!

Enjoy!!

“”The Philly cheese steak, a combination of cheap industrial cheese, cheap industrial steak, onions and a roll that strains to contain it, like the casing on a cholesterol torpedo, could be the truest expression of the American dream of easy plenty for all.”” – Tim Hayward

Stuffed Pattypan Squash

Pattypan squash! This past weekend, my husband and I made a trip to the Hill Country of Texas. Much to our delight, it was littered with local produce stands. As one of our souvenirs, along with our 6 bottles of wine, we decided to get some home grown veggies and fruit. One of the gems we came away with was, yup, pattypan squash. I couldn’t say no to it’s cute shape. I ended up stuffing it and serving it as a gluten-free side dish during a weekday dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Stuffed Pattypan Squash

4 Servings

Ingredients:

• 4 small/medium sized pattypan squash (I picked out ones that were roughly the size of my palm.)
• 1 tablespoon olive oil
• 1/4 cup of baby brown mushrooms, diced
• 1/2 bell pepper, diced (I used red and green since I had some left over.)
• 1/4 cup white onions, diced
• 1 clove garlic, minced
• 1 cup brown rice, already cooked
• 1 tablespoon parmesan cheese, shredded
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup ricotta cheese, part skim
• 1/4 cup shredded cheese (anything you have on hand or your favorite – I used mozzarella)

Directions:

Heat a medium pot of water over high heat. Once the water comes to a boil, add the pattypan squash. Cook for 15 minutes. Once time has elapsed, remove from water, and allow to come to room temperature.

Preheat oven to 400°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray. Set aside for later.

In the sauté pan over medium-high heat, add the olive oil. Add the mushrooms, bell peppers, onions, and garlic. Cook until the veggies have softened, about 5-7 minutes.

Place the cooked vegetables in a medium mixing bowl, and add the rice, parmesan cheese, seasonings, and ricotta cheese. Set aside.

Take each squash, cut off the end with the stem so that they sit flat on the larger bottom side. Using a small paring knife, cut out a deep pocket.  Repeat with the rest of the squash. Keep half of the flesh you cut out, and eat or discard the tops (but not the stem if you eat it silly!).

Chop it up, and add it to the mixing bowl. Stir the contents of the medium bowl well.

Stuff each squash with the mixture, and place on the prepared baking sheet.

Place the baking sheet in the oven, and bake for 20 minutes.

Remove from oven and top with cheese. Return the sheet to the oven for 4-5 minutes, or until the cheese has melted.

Serve warm.

Enjoy!!

“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” – Mario Batali

Bacon Cheeseburger Egg Rolls

And I’m BACK. I have been far too silent lately. My house finally feels like a liveable space so I am now back to posting. Please forgive my absence, but I was busy vacationing in Europe and catching up on life and the house! I have been cooking, but the recipes were being tested on my gracious husband. Now that I’m back, of course the first post is very American with an Asian twist. A cheeseburger in an egg roll package. It’s also baked so you don’t even have to mess with frying oil. This can be served for dinner, as an appetizer, or for a snack.

With LOVE from Texas,
The Pint-Sized Mayo

Bacon Cheeseburger Egg Rolls

Yields 16 rolls

Ingredients:

• 1 pound ground beef (I used sirloin.)
• 2 pieces of bacon, cooked and crumbled
• 1/4 cup pickles, minced
• 1/4 cup onion, minced
• 1 cup shredded lettuce
• 1/4 cup tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 egg roll wrappers
• 8 slices cheese, cut in half (I used cheddar.)
• 1 large egg
• 2 tablespoons water
• BBQ sauce, for dipping
• ketchup, for dipping
• mustard, for dipping

Directions:

Preheat oven to 375°F. Cover a large baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place a large skillet over medium high heat and add ground beef. Cook until meat is browned, and drain excess fat on a paper towel lined plate.

In a large bowl, combine the cooked meat, bacon, pickles, onion, lettuce stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, tomatoes, salt, pepper, garlic powder, and onion powder. Mix well, and set aside.

Set up your rolling station by filling a small bowl with water. Start by laying out your egg roll wrapper so that one point is facing you. Place a piece of cheese towards the corner of the wrapper closest to you, but do not let the cheese hang off of the wrapper. Spoon about 1/4 cup of the meat filling on top of the cheese. Dip your finger in the bowl of water, and line the edges with it. Roll up the egg roll away from you by folding the edge closest to you. Once you get to the center, fold in each side, and then continue rolling until the end.

Place on the prepared baking sheet, and repeat with the remaining egg roll wrappers and filling.

In a bowl, whisk the egg and 2 tablespoons of water. Brush each egg roll with the egg wash.

Place the baking sheet in the oven for 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Enjoy!!

“Life is too short to miss out on the beautiful things like a double cheeseburger.” – Channing Tatum

Mashed Potatoes with Wilted Baby Spinach

I am SNEAKY. Most people LOVE mashed potatoes. This uses the deliciousness of the creamy potatoes to enrobe baby spinach. This way you get to have your mashed potatoes with a kick of micronutrients!

With LOVE from Texas,
The Pint-Sized Mayo

Mashed Potatoes with Wilted Baby Spinach

2 Servings

Ingredients:

• 1 pound potatoes, peeled and cubed into similar sizes*
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup low fat milk
• 4 ounces baby spinach, rinsed and dried
• 1/4 cup chipotle cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

*I usually use Yukon gold or white potatoes when making this recipe once, but i use russet potatoes when I double this recipe.

Directions:

Place a large pot of salted water over high heat, and add the potatoes. Bring to a boil, and cook until they are fork tender, about 15-20 minutes. Drain potatoes thoroughly, and set aside.

Return the pot to the stove, and add the butter. Once the butter is melted, add the onions. Sauté for about 4 minutes, and then add the garlic. Allow the onions and garlic to cook for an additional minute. Be sure to stir to avoid the garlic from burning.

Pour in the milk, and cook for an additional minute, just to warm the milk through.

Place the potatoes, milk mixture, spinach, and cheese in a bowl. Either mash with a potato masher or use a mixer. The heat will wilt the spinach slightly. Once the mixture is blended well, add salt and pepper. Taste test the potatoes, and add more salt and/or pepper if needed.

Serve immediately on the side of a wonderful main course.

Enjoy!!

“The next time I have meat and mashed potatoes, I think I’ll put a very large blob of potatoes on my plate with just a little piece of meat. And if someone asks me why I didn’t get more meat, I’ll just say, “Oh, you mean this?” and pull out a big piece of meat from inside the blob of potatoes, where I’ve hidden it. Good magic trick, huh?” – Jack Handy

Creamy & Spicy Chicken Rigatoni

Here’s another simple pasta dish with a bunch of flavor. I was looking for another way to incorporate extra chipotle peppers I had on hand. I serve mine with salad and cheesy garlic bread. Of course if you want to go the extra mile, feel free to make your own marinara and Alfredo sauce from scratch!

With LOVE from Texas,
The Pint-Sized Mayo

Creamy & Spicy Chicken Rigatoni

6 Servings

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 chipotle pepper in adobo, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 3 chicken breasts, diced
• 1.25 cups marinara sauce
• 3/4 cup Alfredo sauce
• 1 tablespoon unsalted butter
• 1/2 cup frozen peas
• 1/2 cup parmesan cheese, shredded
• 1 green onion, thinly sliced

Directions:

Cook the pasta according to the package directions. Drain in a colander, and set aside.

In a large sauté pan over medium heat, add the olive oil. Add the garlic, chipotle, crushed red pepper, salt, and pepper. Stir and sauté just long enough for garlic to be fragrant and peppers to release their flavors into the oil, about 2 minutes. Add the diced chicken, and stir to coat well.

Next pour in the marinara and Alfredo sauces. Stir the mixture, and bring to a simmer. Cook until sauce thickens and chicken is cooked through.

Remove the pan from heat, and add the butter and peas. Stir well.

Finally, add the pasta into the sauce. Toss well to make sure everything is incorporated well.

Divide the pasta in bowls,  and garnish with parmesan cheese and green onions. Serve warm.

Enjoy!!

“I am not one to turn down macaroni and cheese, even late at night. I love Italian food. I love pasta…A refrigerator full of water and Gatorade? Honey, that`s just not gonna happen.” –  Queen Latifah, Woman’s World

Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone