Monday, August 27, 2012

Yet Another Speckled Heart Grits Recipe

The other day I wrote about my trip to Callaway Gardens and my love affair with their speckled heart grits......if you forgot you can see the post here. 

Here is another recipe.....

1 cup Speckled Heart Grits
4 cups water
1 teaspoon salt
2 cups grated sharp cheese
1 stick margarine
Dash of Tobasco

Cook grits according to a traditional recipe above.   Combine all ingredients.  Pour in a casserole dish.  

Bake 1 hour in a 325 degree oven.   

Serves 4-6

Thursday, August 16, 2012

Pasta Primavera

12 ounces Spaghetti
1 T. olive oil
1 medium onion, 6-8 ounces, finely chopped
3 cloves garlic, finely chopped
1 pint grape tomatoes
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into half moons
1/4 cup water
1 can (14-14.5 ounces) no salt-added garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, grated
1/4 ounce Parmesan cheese, grated (about 2 T. )
2 T. fresh lemon juice
Fresh basil leaves for garnish

Heat 6-quart saucepan of water to boiling on high.  Cook pasta as label directs.  

Meanwhile in a 12-inch skillet. heat oil on medium.  Add onion and garlic; cook 2-3 minutes or until golden, stirring occasionally.

Add grape tomatoes; cook 5 minutes or until they begin to soften.   Add asparagus, zucchini, water, and 1/4 teaspoon salt.   

Cover and cook 5-7 minutes or until tomatoes begin to burst.  

Stir in beans and carrot; cook 2-3 minutes or until beans are heated through.  

Reserve 1/2 cup pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking liquid, and 1/4 teaspoon salt; toss until combined.   

Divide among serving plates

Monday, August 13, 2012

Sour Cream Chive Biscuits

I had these wonderful little biscuits at The Farmhouse restaurant down at Serenbe recently.  

I loved these little bits of joy so much I searched on the Internet until I found the recipe, and I discovered why they are so good.......simple is always best, and this recipe is simple.

Preheat the oven to 375 degrees.  Grease a 12 cup muffin pan.

Take 2 cups White Lily self-rising flour and add in 1/4 cup chopped fresh chives

Then add in 1 cup sour cream and 2 sticks ( 1cup) melted butter.

Stir mixture gently until combined.   Do not over stir. Put approximately 1/4 cup of mixture into each greased muffin tin.

Bake 12-15 minutes till lightly golden brown.  Frozen chives can be used.   Yield:  12

I love baking these in a muffin tin so that you get a nice crust around the outside of each biscuit.  

Don't they look great?

Saturday, August 11, 2012

Peanut Butter Oatmeal Bars

I like this recipe because I usually have the ingredients on hand.   

These bars can be used for breakfast or a snack....a dessert as well.

 It suits the craving for something sweet......satisfies the craving fairly quickly, but the bars aren't overly sweet......and most importantly since you use an 8 x 8 pan there are tons of leftovers to feel guilty about later.

Short and sweet......and done.

1 ½ cup quick cooking oats

¼ cup light brown sugar-packed

½ t. kosher salt

1 t. ground cinnamon

1 t. vanilla extract

½ cup milk

1 lightly beaten large egg

Mix everything listed above together.

Add 1 large mashed banana and 1/4 cup creamy peanut butter.

Pour the mixture into a greased 8 x 8 pan spreading the mixture evenly.

Bake at 350 degrees for 20 minutes.

Cut into squares after cooling.

Top with Peanut butter if you like.
Related Posts Plugin for WordPress, Blogger...