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Cheesy Jalapeno Grits Casserole
I’m off this week. Off from work. My day job is running a door lock and hardware company. Strike that. My day job is motivating and hopefully at times inspiring my work family. Ultimately we all want the same, from work. It’s where we make our living, which funds our passions. This recipe has nothing to do with that. But I wanted to share where I am right now.
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Lightened Up Shrimp & Grits
Came through the door last Friday evening (mind you…my most favorite evening to transition from work…to my garage…to the kitchen…is Friday). You know the feeling. What a Feeling!! Flash-Dance mode. Sorry. Not sorry. So I’ve made us a Lightened Up Shrimp & Grits.
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Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}
I saw this plate of heavenly food in a magazine ad (something very similar to this plate). I knew at that moment I would either have to drive to the restaurant or recreate it at home. That’s when our Marinated Beef Tips {over Jalapeño & Corn Grits} were born.
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Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}
Let me break down Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits} layer by layer. This dish is the love child of two farmers markets visits in one day. I scored some gorgeous tomatoes at my morning market and sweet sea scallops from my evening market. Then in my one mile drive home I came up with this recipe. It’s that simple.
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Baked Grits & Eggs {with Spinach & Fresh Herbs}
Breakfast. Often a highlight of the weekend. Preparing fresh dishes when I have time to thoughtfully consider the ingredients is so rewarding. It’s my creative outlet for certain. This morning we had Baked Grits & Eggs {with Spinach & Fresh Herbs}.
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Deconstructed Shrimp & Grits {one small bite at a time}
Deconstructed Shrimp & Grits ~ One small bite at a time. I’m not sure where to begin with this one. I was fumbling around the kitchen one Saturday afternoon, clearly making no headway on dinner. An ensuing melt-down in the making (doesn’t happen often but apparently there are precursors). To head it off, I was given a challenge. “Forget dinner. You have one hour to create an appetizer, something you’ve never made before. Then we’ll decide about dinner.”
