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

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

Beer & Bacon Beans

Who doesn’t love bacon & beer? In general, I’m not a HUGE fan of beans. To my surprise, when I added beer and bacon to them, I found them super delicious. This is a side dish that’s easy to make for a couple of people or a crowd. I actually plan on making this as a side dish for some burgers and wings this summer at a rental house with some friends. Everyone is going to love them!

With LOVE from Texas,
The Pint-Sized Mayo

Beer & Bacon Beans

4-6 Servings

Ingredients:

• 4 slices bacon, cut crosswise into half-inch pieces
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cans (15 ounces) cannellini beans, drained and rinsed
• 1 (12 ounces) can shiner light blonde (or any other light beer)
• 1 cup low-sodium chicken broth
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Place a medium pot over medium heat. Add the bacon pieces, and cook until the fat is rendered and bacon is crisp and browned, about 5 minutes. Be sure to stir occasionally. With a slotted utensil, transfer bacon pieces to a paper towel lined plate to drain.

Increase heat to medium-high, and add onions, garlic, and jalapeños to the pot. Sauté until they have softened, about 3-4 minutes. Next, add the mustard and honey.

Stir and cook for 1 minute.

Finally add the beans, beer, chicken broth, vinegar, Herbes de Provence, salt, and pepper. Stir well and bring the mixture to a boil. Cook until most of liquid is absorbed, about 15-20 minutes.

Dump in the reserved crisped bacon, and stir.

Serve warm as a side dish.

Enjoy!!

“Better beans and bacon in peace than cakes and ale in fear.” – Aesop

Macadamia Crusted Chicken with Tropical Salsa

Mmm if you haven’t had macadamia nuts, you are missin’ out. I LOVE macadamia nuts, and my love for them grew even more when I visited Mauna Loa in Hawaii. This chicken is deliciously enrobed in a macadamia nut crust and topped with a refreshing tropical salsa just in time for summer!

With LOVE from Texas,
The Pint-Sized Mayo

Macadamia Crusted Chicken with Tropical Salsa

4 Servings

Ingredients:

• olive oil cooking spray
• 1 mango, diced
• 1/2 cup pineapple, diced
• 1/4 cup onion, chopped (Depending on how sensitive your onion tastes are, you can use any type. I used yellow since my husband doesn’t care for red onions.)
• 1 jalapeño pepper, minced (depending on how spicy you like salsa, you can omit the seeds)
• 1 tablespoon cilantro
• 1 tablespoon rice vinegar
• 1 lime, cut in half, juice divided
• 1/2 teaspoon ground cumin
• 2 chicken breasts, thinly cut in half (you’ll have 4 pieces)
• salt and black pepper, freshly ground
• 1 cup macadamia nuts
• 1/2 cup panko bread crumbs
• 1 can light coconut milk

Directions:

Preheat oven to 350°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place the mango, pineapple, onion, jalapeño, cilantro, white vinegar, juice of half a lime, and cumin in a small bowl. Toss to combine, and place in the refrigerator until ready for use.

Season chicken breasts with salt and pepper on each side.

Place the macadamia nuts and panko in a food processor. Pulse until the nuts are finely crushed and well incorporated into the bread crumbs. Dump this mixture on a plate. Pour the coconut milk a small bowl.

Dip each piece of chicken into the coconut milk and then into the bread crumb-nut mixture, be sure to shake off the excess at each dipping.

Place the coated chicken on the prepared baking sheet, squeeze some lime juice on top of each piece (with the remaining half of the lime) and spray with cooking spray again.

Place the sheet in the oven, and bake for 15-18 minutes or until golden brown. Remove from oven, and allow to cool for 2 minutes.

Serve warm with the prepared tropical salsa on top.

Enjoy!!

“I eat everything, that’s a problem. I don’t have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I’ve been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.” – Ricky Martin

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

Pulled Pork Banh Mi Sandwiches

Banh Mi Sandwiches are delicious. The city we live in does have a Vietnamese restaurant, but it lacks the banh mi sandwich on the menu. What’s the next best thing? Make it at home! To make it convenient, I used my slow cooker with this one again.

With LOVE from Texas,
The Pint-Sized Mayo

Pulled Pork Banh Mi Sandwiches

4-6 Servings

Ingredients for the pulled pork and pickled carrots:

• 3/4 cup low sodium soy sauce
• 3/4 cup white vinegar, divided
• 1/2 cup light brown sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, freshly ground
• 1 jalapeño, sliced*
• 1 piece (2-inches) ginger, peeled and sliced into discs
• 6 cloves garlic, minced
• 2-3 pounds boneless pork shoulder roast (I used one that was 2.5 pounds.)
• 1/2 cup granulated white sugar
• 1 large carrot, peeled and roughly shredded

*The choice of spiciness is up to you. You can choose to include all the seeds, half the seeds, or no seeds. I chose to include half of the seeds on ours.

Ingredients for the sauce:

• 1/4 cup lime juice
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon olive oil
• 1/6 cup water
• 1/6 cup white sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon red chili pepper flakes

Ingredients for the sandwich:

• 4-6 hoagie rolls, sliced
• reserved sauce from pulled pork
• banh mi sauce
• mayonnaise, optional
• 1 English cucumber, thinly sliced
• pickled carrots
• 1/2 cup white onions, thinly sliced
• 1 jalapeño, thinly sliced
• 1 cup cilantro leaves
• garlic chili sauce (Sriracha), optional

Directions:

First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)

Place the soy sauce, 1/4 cup white vinegar, brown sugar, 1/2 teaspoon salt, pepper, jalapeño, ginger, and garlic in the prepared slow cooker insert. Stir to combine well.

Season the pork generously with salt and black pepper on all sides. Place the pork in the liquid. Cover the slow cooker, and cook on low for 8 hours or high for 4.5 hours.

Once the pork is cooked, remove it from the liquid, and shred the meat. Strain the sauce and set aside.

While the pork is cooking in the slow cooker, you can work on the pickled carrots and banh mi sauce. In a medium bowl, add the remaining 1/2 cup vinegar, 1/2 teaspoon salt, and granulated white sugar, and stir well until dissolved. Next add the carrots, and toss. Allow the mixture to sit for at least 45 minutes. Drain well, and store in the refrigerator until ready to serve on the sandwiches.

To make the banh mi sauce, add all the ingredients to a small bowl. Whisk until everything is combined thoroughly.

Once everything is prepared, assemble the delicious sandwich.

Spread the reserved pork drippings and banh mi sauce on both sides of the cut sides of the rolls. Add the mayonnaise at this point if you are using them. Layer the pulled pork, cucumber, pickled carrots, onions, jalapeños, and cilantro. Finally drizzle with garlic chili sauce.

Close the sandwiches and taste yumminess.

Enjoy!!

“Eating slowly is good for the stomach; plowing deeply is good for the fields.” – Vietnamese Proverb

Cajun Tilapia with Pico

Simple and yummy. This fresh fish dish can be on the table in minutes. After a long day at work, what else is better to put on the table besides an easy and fast healthy meal?

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Tilapia with Pico

2 Servings

Ingredients for the fish:

• 1 tablespoon olive oil
• 2 boneless tilapia fillets
• cajun seasoning

Ingredients for the salsa:

• 1 small roma tomato, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tablespoon jalapeño, minced
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions:

Mix up all the ingredients for tomato salsa. Set aside until you serve.

Rub the 2 fillets with cajun seasoning on both sides liberally.

Place a medium skillet over medium heat. Add oil to the pan. Cook the fish on both sides, a total of about 5-6 minutes.

Once finished cooking, remove from pan and allow to drain on a paper towel lined plate.

Serve warm and top with prepared pico.

Enjoy!!

“Governing a great nation is like cooking a small fish – too much handling will spoil it.” – Lao Tzu

Brisket Migas

Migas are a Texas breakfast staple. Every Tex-Mex restaurant that serves breakfast here, lists it on their menu. To make this more hearty I added some left over brisket. Feel free to play around with different meats to find your preference!

With LOVE from Texas,
The Pint-Sized Mayo

Brisket Migas

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 jalapeño, seeds and stems removed, minced
• 1/2 cup pico de gallo, divided
• 1/4 cup cilantro, chopped
• 1 cup shredded brisket
• 4 large eggs
• 3 tablespoons low fat milk
• Salt and pepper, freshly ground
• 1/2 tablespoon hot sauce
• 1/4 cup corn tortilla chips, crushed
• 4-8 flour tortillas, warmed
• 1/2 cup monterrey jack and cheddar, shredded
• 1/4 cup favorite salsa

Directions:

Heat a large skillet/pan over medium high heat. Add the olive oil, onion, bell pepper, and jalapeño. Sauté it until they soften, about 5 minutes.

Next add in 1/4 cup pico de gallo, cilantro, and brisket. Mix well and cook for an additional 3-5 minutes.

In a medium bowl, whisk the eggs, milk, salt, pepper, and hot sauce, and pour into the pan.

While the eggs start to set, sprinkle the tortilla chips in the pan.

Stir and continue to cook until eggs are cooked through. Remove from heat and allow to cool for a couple of minutes.

Serve with warmed tortillas, shredded cheese, salsa, remaining pico de gallo, and additional hot sauce.

Enjoy!!

“Never work before breakfast; if you have to work before breakfast, eat your breakfast first.” – Josh Billings

Beef Brisket Tacos

Mmm melty-in-yo-mouf brisket…one of the delicious things in this *points to self* Texan’s life. This is another easy slow cooker recipe, so go ahead and enjoy some at home! (No matter what country or state you live in.)

With LOVE from Texas,
The Pint-Sized Mayo

Beef Brisket Tacos

4-6 Servings

Ingredients for the meat:

• 2-3 pounds beef brisket, fat trimmed (Mine was 2.5 pounds)
• salt and black pepper, freshly ground
• 1 tablespoon olive oil
• 1 small white onion, roughly chopped
• 3 cloves garlic, smashed
• 1/4 cup red wine vinegar
• 1 (12-ounce) can/bottle light beer
• 1 cup beef broth
• 2 tablespoons liquid smoke
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 jalapeño, seeds and stems removed, julienned

Ingredients for the tacos:

• 8 flour or wheat tortillas
• shredded cheddar and monterey jack cheese, for serving (optional)
• cilantro, for serving (optional)
• white onions, chopped, for serving (optional)
• avocado, sliced, for serving (optional)
• favorite salsa, for serving (optional)

Directions:

Night Before Preparation

First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)

Sprinkle the brisket liberally with salt and black pepper. Heat a pot (large enough to hold the meat) over medium-low heat, and add olive oil. Brown the brisket on all sides, about 5 minutes per side.

Remove the brisket from the pot and place it in the prepared slow cooker (fat side up if you still have some on there).

Next, add the onions to the hot pan. Sauté until they begin to brown, and then add the garlic cloves. Cook until they are fragrant, about 2 minutes. Remove from heat, and pour in the red wine vinegar. Be sure to scrape along the bottom to loosen all of the pan drippings.

Pour this mixture on top of the brisket in the slow cooker.

Next, pour in the beer, beef broth, and liquid smoke into the slow cooker. Add the bay leaves, cumin, and jalapeños into the liquid portion, and stir to combine. Cover the slow cooker and store in the refrigerator overnight to allow the flavors to marry.

The Next Morning

Remove the slow cooker pot from the fridge and allow to acclimate to room temperature. Before you leave for work that morning, place the slow cooker on low so it will cook low and slow for 8-10 hours.

Once it is cooked, remove the bay leaves and shred the meat.

Serve warm on heated tortillas with all the fixins that you love!

Enjoy!!

“This was a silly experiment. … It has been well documented that great white sharks prefer brisket over bacon. These men had no business attempting such a dangerous experiment. I myself pioneered the study of great white shark food preferences and published the definitive work on the subject titled: Great White Shark Food Preferences: A definitive study.” – George Burgess

Slow Cooker Chili

Chili…another one of those recipes you should have in your arsenal as a Texan. In the Mayo household, we get super excited when the weather highs dip below 90˚F because that means it’s time to have chili and cornbread for dinner. Now that it’s officially autumn, we have to have this!

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Chili

4-6 Servings

Ingredients:

• 1 pound sirloin ground beef (can substitute ground turkey)
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, finely chopped (seeds optional)
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon chipotle chili powder
• 1 teaspoon sugar
• 1.5 teaspoons ground cumin
• 1/4 teaspoon red chili flakes
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 (15 ounce) can kidney beans, undrained
• 1 (14.5 ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 6 oz. tomato paste
• 1/2 cup beef broth (substitute chicken broth if using ground turkey)
• light sour cream, for serving
• shredded cheddar cheese, for serving
• tortilla chips, for serving
• sliced green onions, for serving
• bacon jalapeño-cheddar cornbread, for serving

Directions:

Cook the beef in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion, bell pepper, jalapeño, garlic, chili powders, sugar, cumin, red chili flakes, cayenne, salt, and pepper.

Cook for 5 – 7 minutes or until onion is tender.

Place meat mixture in a slow cooker, and stir in beans, tomatoes, tomato paste, and broth.

Cover with lid, and cook on low 6 to 8 hours or high for 4 to 6 hours.

Spoon into bowls; sprinkle with cheese and other toppings of your choice.

Enjoy!!

“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better. ” – Lyndon B. Johnson, 36th President of the United States