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

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

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

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

Parmesan Almond Orzo

Who doesn’t like orzo? It’s too cute not to like! I threw this little side together from random ingredients I had in my fridge and pantry. The almonds give it such a great crunchy texture mixed with the creamy orzo.

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan Almond Orzo

4 Servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 3/4 cup orzo
• 1.5 cups chicken broth
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 4 tablespoons parmesan, grated
• 1/4 cup almonds, pulsed in a food processor for 5 seconds
• 2 green onions, sliced

Directions:

Place a medium saucepan, over medium heat. Add the butter, and once melted, add the onion and garlic. Sauté until they have softened.

Add the orzo, and cook for a minute longer. Gently pour in the chicken broth. Stir and add in the herbes de provence.

Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20-25 minutes, or until all the broth is absorbed.

Finally, add the parmesan, almonds, and green onions. Stir to combine.

Serve warm.

Enjoy!!

“Speak to me of love, said St Francis to the almond tree, and the tree blossomed.” – Nicholas Kazantzakis

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 Onion Rings

Onion rings are one of my favorite things to order since they are such little pieces of yummy deep-fried goodness. Although, deep-frying is delish, it’s not always the healthiest option. This recipe gives you the satisfaction of answering your onion ring craving with less calories.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Onion Rings

2-4 Servings

Ingredients:

• 1.5 cups panko bread crumbs
• 1/2 cup plain dried bread crumbs
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 medium-size sweet onion, sliced and separated into rings (save small center rings for another recipe)
• 2 tablespoons olive oil

Directions:

Preheat oven to 450°F, and cover a large baking sheet with foil.

In a small food processor, place the panko and regular bread crumbs. Pulse until the bread crumbs combine and become fine. Transfer them to a medium bowl.

In another medium bowl, add the egg, buttermilk, flour, cayenne, salt, and pepper. Whisk to combine.

Working in batches, dip onion rings in the egg mixture (being sure that the excess drips off), and then dredge in the bread crumb mixture. Place the battered onion rings on a large plate. Repeat for the remaining onion rings.

Place the 2 tablespoons of oil on the prepared baking sheet, and place in the oven for 2 minutes. Remove the baking sheet from oven, and tilt it to make sure it is coated evenly with oil.

Place the battered onions on sheet  in a single later. Place the baking sheet back in the oven for 30 minutes, flipping the onions, halfway through.

Remove onions, sprinkle with a little more salt (if desired), and serve immediately with your choice of dipping sauce.

Enjoy!!

“Onion rings in the car cushions do not improve with time” – Erma Bombeck

Cheese-Garlic Bread

Garlic bread = YUM. CHEESEY garlic bread = Double YUM. This is perfect to accompany any Italian dish you feel like whipping up.

With LOVE from Texas,
The Pint-Sized Mayo

Cheese-Garlic Bread

Yields about 3/4 cup

Ingredients:

• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil mayonnaise
• 1 garlic clove, minced
• 1.25 cups italian cheese blend, shredded
• 1/4 cup gruyere cheese
• 1/4 cup parmesan cheese, grated
• 1 teaspoon italian seasoning
• 1/8 teaspoon crushed red chili flakes
• 1 stem green onions, sliced
• 1 french bread loaf
• salt and black pepper, freshly ground

Directions:

Preheat oven to 475°F, and cover a baking sheet with foil. In a small bowl, mix the butter, mayonnaise, and garlic together until well incorporated.

In a medium bowl, mix the cheeses, italian seasoning, red chili flakes, and green onions.

Cut bread loaf in half and spread half the cheese mixture on each of the cut sides of the bread halves. Place the halves on the prepared baking sheet. Lightly sprinkle the bread with salt and pepper.

Place the baking sheet in the oven, and bake until cheese is golden and bubbly, about 12-15 minutes.

Enjoy!!

“It makes me think of mushroom pasta with dripping garlic bread and butter, not margarine, no margarine on this record, it’s all butter.” – Tori Amos