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

Mashed Sweet Potatoes

Mashed potatoes are a common side dish. Mashed sweet potatoes are harder to find out at restaurants (unless if you reside in the south). The nutritional values of sweet potatoes heavily outweigh those of regular potatoes. So not only is this side yummy, it’s also better for you than the traditional. Savory and sweet flavors meet to make this a regular in our home!

With LOVE from Texas,
The Pint-Sized Mayo

Mashed Sweet Potatoes

4-6 Servings

Ingredients:

• 2 medium sweet potatoes, rinsed, peeled, and diced
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1/2 tablespoon fresh thyme
• 1 teaspoon brown sugar
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

Put the sweet potato pieces in a medium pot with cold water. Place over high heat, and bring the mixture to a boil. Once it reaches a boil, lower to a simmer. Continue to simmer until the pieces are fork tender, about 15-20 minutes.

Drain potatoes thoroughly, and either put it back in the pot or move to another bowl.

Add the remaining ingredients. Next mash the mixture with a masher, immersion blender, or a paddle attachment on a stand mixer.

Serve warm.

Enjoy!!

“In the southern half of the country perhaps no crop has larger possibilities for quick increase of production of food for both men and animals than the sweet potato.”
– David F. Houston

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

Creamed Spinach

Sometimes sides just help make a protein-rich dinner the star. This is NOT one of those times. I love spinach…any way I can get it. This creamed spinach has a bunch of flavor from the aromatics to the bacon. I’m not going to lie, I could probably eat this by the tubful, but that wouldn’t be very lady like would it? 😉

With LOVE from Texas,
The Pint-Sized Mayo

Creamed Spinach

2-4 Servings

Ingredients:

• 2 slices bacon, chopped
• 1/2 cup white onion, chopped
• 1 clove garlic, minced
• 1.5 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon ground nutmeg
• 1 cup milk
• 1 package (10 ounces) frozen chopped spinach, thawed and wrung of excess water (can substitute non-chopped type)

Directions:

Heat a medium saucepan over medium heat, and place the chopped bacon in it. Cook until crisp. Remove from pan, and drain excess oil off on a paper towel lined plate. Set aside for later.

Add the onions and garlic in the bacon drippings. Sauté until the onions soften. Next sprinkle in the flour, and stir to combine.

Finish the seasoning by adding the salt, pepper, and nutmeg. Slowly, whisk in the milk, and cook until it thickens.

Finally add back in the bacon and the spinach. Stir together the creamy goodness.

Serve warm on the side of some wonderful dinner dish.

Enjoy!!

“One man’s poison Ivy is another man’s spinach.” – George Ade

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

Baked Zucchini Chips

I am always looking for healthy alternative snacking options. My husband loves zucchini, so why not make it a crunchy chip? Nom nom.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Zucchini Chips

2 Servings

Ingredients:

• non-stick olive oil spray
• 1 medium zucchini, sliced thin (about the thickness of a nickel)*
• 1 tablespoon salt
• 2 tablespoons milk
• 1/3 cup panko bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons herbes de provence
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

*This is when a mandoline slicer would really come in handy. Unfortunately I do not have this kitchen gadget (yet). This is still totally do-able with a steady hand and patience.

Directions:

Preheat oven to 400°F. Cover a baking sheet with foil, and spray with non-stick cooking spray.

Place the zucchini and salt to a colander, toss well. Allow the zucchini to sit for sit for 15 – 20 minutes. Press out any extra water from the zucchini, and then rinse very well under running water. Make sure to shake off excess water.

Place the milk in a small bowl, and add the zucchini. Toss well to make sure all slices are covered.

In another small bowl, add panko, parmesan cheese, onion powder, garlic powder, herbes de provence, cayenne, salt, and pepper; mix thoroughly. Add zucchini, in small handfuls, and press in breadcrumb mixture, coating each side.

Place zucchini chips in a single layer on sheet. (Optional: Spray the tops of the zucchini with non-stick spray.)

Place the baking sheet in the oven, and bake for 25-30 minutes.

Serve warm as a snack or side dish.

Enjoy!!

“He probably gave away 55 zucchini last year. The garden was huge. It was higher than him. Even if he was standing up in it, you had to look to find him. We’re going to miss it.” – Lucille Mancke

Cheesy Mashed Broccoli & Potatoes

Mashed potatoes with broccoli. Why not get your veggies in an enjoyable way? While I was at it, I threw in some cheese too. 🙂

With LOVE from Texas,
The Pint-Sized Mayo

Cheesy Mashed Broccoli & Potatoes

4 Servings

Ingredients:

• 1 pound baby Dutch yellow potatoes, washed, dried, and cut into same size pieces (this will ensure even cooking)
• 1 head of fresh broccoli, rinsed and trimmed to florets
• 1/4 cup milk
• 3/4 cup cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 2 teaspoons herbes de provence
• 1/2 teaspoon salt
• ground pepper, freshly ground

Directions:

Place a large pot of water over high heat. Add some salt and the potatoes, and bring the water to a boil. Once it reaches a boil, lower the heat to a simmer for 8 minutes, and then add the broccoli florets. Continue to simmer until the potatoes are fork tender and the broccoli is tender, about another 7-8 minutes.

Drain the potatoes and broccoli in a colander, and cover with a clean, dry kitchen towel. Leave covered for 15-20 minutes, allowing the them to steam.

Once the time has elapsed, move the steamed potatoes and broccoli to a large bowl. Mash by hand or with the mixer until light and fluffy. Add the milk, cheese, butter, and seasonings to the bowl. Mix until all is incorporated. Taste and add more salt and pepper if needed.

Serve warm.

Enjoy!!

“Never eat broccoli when there are cameras around.” – Michael Stipe

Cinnamon Croissant Bread Pudding with a Bourbon Sauce

We had the privilege of having a croissant bread pudding at a fancy dinner enjoyed in San Antonio, TX during an extended weekend getaway. Since then, I have been meaning to make it. Valentine’s Day seemed like the perfect time since my husband LOVES any type of bread pudding. This is my version of the delicious dessert we enjoyed!

With LOVE from Texas,
The Pint-Sized Mayo

Cinnamon Croissant Bread Pudding with a Bourbon Sauce

4-6 Servings

Ingredients for the custard:

• 8 large eggs
• 1.25 cups heavy cream
• 1.25 cups whole milk
• 1 cup granulated white sugar
• 1 tablespoon vanilla extract

Ingredients for the croissants:

• 1/3 cup granulated white sugar
• 1/2 tablespoon cinnamon
• 6 large croissants (usually located in the bakery area of the grocery store)
• 1/4 cup (1/2 stick) unsalted butter, melted

Ingredients for the bourbon sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 tablespoon light brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon (I used Wild Turkey)
• 1 large egg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• powdered sugar, for garnish (optional)
• fresh berries, for garnish (optional)

Directions:

Place the eggs in a large bowl and whisk until combined well. (I used my stand mixer with the whisk attachment for convenience.) Add all the rest of the ingredients to the mixing bowl, and whisk together until the mixture is smooth. Set custard in the refrigerator until you are ready to use it.

Preheat oven to 350°F, and cover a large baking sheet with foil. In a small bowl, mix the 1/3 cup sugar with 1/2 tablespoon cinnamon. Set both the baking sheet and cinnamon-sugar mixture aside for later.

Brush some melted butter on the sides and bottom of a 8” x 8” baking pan. Set aside for later.

Cut the croissants open (as if you were making a sandwich), and place them on the prepared baking sheet cut side up. Generously brush cut sides with melted butter, and sprinkle the buttered sides with the reserved cinnamon-sugar mixture.

Bake for 5 to 7 minutes or until golden brown. Removed from oven and cool, about 5 minutes.

Layer croissants in the buttered 8″x8″ baking pan with the cut sides up. (You should have 3 layers of croissants.)

Remove the custard out of the fridge and pour it over the croissants. Cover pan with a lid or foil and place it in the refrigerator overnight.

Once you are ready to bake the bread pudding, remove the 8″x8″ pan from the fridge, and preheat the oven to 375°F. Place the pan pan in a water bath and bake for 2-2.5 hours, until custard is firm and contents do not jiggle. Remove from oven and allow to cool for about 10 minutes.

While you wait for the bread pudding to bake, you can make the bourbon sauce. In a medium sauce pan over medium heat, melt butter and add the brown sugar. Stir this mixture until smooth. Remove from heat and let cool until warm to touch. When waiting for the butter and sugar to cool, whisk together the heavy cream, bourbon, egg, cinnamon, and nutmeg (I just used my measuring cup since it was big enough and has a spout.). Once the butter and brown sugar mixture has cooled, pour the cream mixture into the sauce pan. Whisk until the ingredients are combined thoroughly.

Cut the bread pudding in individual square servings, and serve warm. Top with the bourbon sauce, and garnish with powdered sugar and an assortment of fresh berries.

Enjoy!!

“The proof of the pudding is the eating.” – Don Quixote

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

Twice Baked Potatoes

To me, twice baked potatoes are the perfect marriage of mashed potatoes and baked potatoes. Whoever came up with this is a genius! This can be served as a side to any meaty main course.

With LOVE from Texas,
The Pint-Sized Mayo

Twice Baked Potatoes

4 Servings

Ingredients:

• 2 large baking potatoes, scrubbed and patted dry
• 4 slices bacon
• 1/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheese, divided (use your fave cheese or what you have on hand)
• 2 green onions, minced
• 2 green onions, sliced

Directions:

Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place potatoes onto a baking sheet, and put  into the oven and bake for 1 hour.

While potatoes are baking, cook bacon slices in the microwave or in a skillet on the stove top. Drain on paper towels if you use the stove. Allow the bacon to cool, and then crumble it into small pieces. Set aside.

Remove the potatoes from the oven and allow them to cool for 10-15 minutes or until you can hand handle them comfortably. Slice the potatoes in half lengthwise and scoop out the flesh into a large bowl. (I use my stand mixer bowl.) Be sure to leave about 1/4″ flesh on the edges of the skins. Set aside the skins back on the baking sheet.

Add sour cream, milk, butter, salt, pepper, garlic powder, 1/4 cup of cheese, minced green onions to the large bowl with the potato. Mix with a hand mixer (or a stand mixer with a paddle attachment) until well blended and creamy. Place the mixture back into the potatoes skins.

Top each with remaining bacon, sliced green onions, and cheese.

Place back into the oven and bake for an additional 15 minutes at 350°F. Serve warm.

Enjoy!!

Why do potatoes make good detectives?
***
***
***
Because they keep their eyes peeled! 🙂