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

Caramel Sauce

Homemade caramel sauce is simple and easy to make at home. It can be used to top just about any dessert. It’s always nice to keep a simple recipe like this in your arsenal to add a little pizazz when needed.

With LOVE from Texas,
The Pint-Sized Mayo

Caramel Sauce

Yields about 3/4 cup

Ingredients:

• 1/2 cup granulated white sugar
• 1/4 teaspoon of salt
• 3 tablespoons unsalted butter
• 1/4 cup + 1 tablespoon heavy cream, at room temperature

Directions:

Place the sugar and salt in a large pot over medium-high heat. Allow it to melt and bubble. Once it starts boiling, do not touch until you get to a deep amber color, about 10 minutes. (Make sure you have a watchful eye. It can go from amber to burnt in a matter of seconds.)

Add the butter, and stir it in until fully mixed. Remove the pan from heat. Next, carefully pour in the heavy cream. It will bubble and sputter a bit, so make sure you step back a bit.

Whisk the mixture until you get a smooth sauce. Remove from heat, and allow caramel to cool. Use immediately or place in a jar and store in the refrigerator for up to a week.

Enjoy!!

“It was an instinct to put the world in order that powered her mending split infinitives and snipping off dangling participles, smoothing away the knots and bumps until the prose before her took on a sheen, like perfect caramel.” – David Leavitt

Scallion-Garlic Butter

Another compound butter! The last one (honey maple butter) I posted about was a sweet one. This, on the other hand, is a savory compound butter. This is a perfect touch as a finishing accent on fish, chicken, pork, or steak. Of course it is also wonderful on breads!

With LOVE from Texas,
The Pint-Sized Mayo

Scallion-Garlic Butter

2 Servings

Ingredients:

• 2 tablespoons unsalted butter, softened
• 1 tablespoon scallions, minced*
• 1 small garlic clove, minced
• pinch of salt

* Scallions are also known as green onions and spring onions.

Directions:

In a bowl, mash the butter with a spoon until creamy.

Add the scallions, garlic, and salt. Mix until well incorporated.

Place it in the refrigerator until ready to use.

Enjoy!!

“Cheese from the ewe, milk from the goat, butter from the cow.” – Spanish Proverb