Wellll…. this little bitty ol’ recipe just happens to be my entry for week two of the Real Women Of Philadelphia cooking contest! I think I’ve come to a conclusion. It’s so H-O-T-T here in Texas, we have to keep eating HOT foods to feel cool outside! HAAAA!! How’s THAT?
Oh, my brain hurts after so much philosophical thinking. So, any Southerner likes their grits. And if they don’t like their grits ~ they ain’t never had my cheese grits! People that hate grits, love my grits. People that don’t know grits from a rubber tire love my grits! You might be a grit if…. ok, ok. Go ahead and give ’em a whirl. They cook up pretty fast; quick grits cook in 7 minutes. We’re trying to be all about whole foods here at the Lucky Girl house, but my little ol’ store doesn’t feel the same. If you’re lucky enough to find stone ground grits, they’ll cook up in twenty. It’s a fast side dish, and feeds an army.
Last little tip. These are great for leftovers too. The next day or two, I like to form mine into little patties, and pan fry them up! I might just bring these for Easter! Thanks for the idea everybody!! ~smiles.
Be sure to check out the video for instructions on how to pan fry a jalapeno! Poppin’!
2 cup(s) of stone ground white corn grits
1 whole jalapeno pepper, I prefer 2
8 cup(s) of water
3 ounce(s) of Philadelphia cream cheese
1/2 cup(s) of sharp cheddar, grated, or cheese of your choice
Bring 8 cups of water to a boil. Slowly pour in your grits while whisking constantly. Then, reduce your heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
While the grits are cooking, roast your jalapeno in a pan, turning it on all sides until the sides are blistered and brown. This mellows the flavor.
Cut your hot pepper lengthwise, and take out the seeds and white pith. Or, leave the seeds in for real heat! Dice your pepper, and add to the pot of grits.
After 20 minutes, mixture should be thick. Remove your pot from the heat, and fold in Philadelphia cream cheese, shredded cheese, and a little salt. Enjoy!
My favorite way to make these grits are to serve them with sauteed kale or spinach, and grilled chicken.
This week for Real Women of Philadelphia, I made Buffalo Chicken Stuffed Shells. Yup, you heard right, hot sauce, blue cheese, chicken, all stuffed in a shell!
Apparently I’m keeping with some HOT theme, lord knows why; it’s not like it ain’t hot enough already in Texas. ~ I’m smiling because I secretly love the weather, but it’s like some rite of passage that every Texan must complain about the weather, and talk about a drought. “Maaaan this is some drought we’re havin’ – we sure could use some rain….”
I told my husband, I’ve never been in Texas a summer where they WEREN’T having a drought! It’s a desert area!! I love, love, love it still. So, this hot little twist on your regular stuffed shells may have you squintin’ a little funny, but give it a shot, we can all cook a little outside the box a little. I think THESE stuffed shells sound like the perfect new twist on football this season….
***Oh, and if you happened to be a roommate of mine between August and December 2005 and living in Flagstaff, AZ or surrounding area, you’re mentioned in this video. I also shush my cat. HA.
1 package jumbo shells
2 chicken breasts
2/3 cup(s) of hot sauce
1/3 cup(s) of blue cheese
1 cup(s) of ricotta cheese
1 package Philadelphia Cooking Creme
1/3 cup(s) of parmesan
1/3 cup(s) of mozzarella
1 pinch of salt and pepper
12 ounce(s) of marinara sauce
Prepare pasta according to package, set aside.
Season chicken with salt/pepper. Cut chicken breasts into strips, cook on stovetop until juices run clear 8-10 minutes.
In a bowl, mix your shredded cheeses, blue cheese, ricotta and Philadelphia Cooking Creme. Mix well, and add chicken.
Stuff this mixture into the precious shells.
Bake at 350 degrees for 30-35 minutes or until thoroughly heated. During the last 10-15 minutes of cooking, pour marinara sauce on top of the shells.
Enjoy with your family or friends!
Sooooooooooo, ya’ll will be excited to know this recipe is my official entry for this week on Ms. Paula Deen’s REAL WOMEN OF PHILADELPHIA cooking contest! I’M SO EXCITED!!!!! (yes all capitals is the equivalent of screaming, or squealing here). There’s no voting necessary, but I can feel ya’ll hugging me and wishing me good luck riiiiiight now 🙂
Try not to laugh too much, I now realize how truly, truly corny I am. All the time. Oh my. God bless my husband. Thank gosh I was home alone during this video. HA.
And now the recipe! In case you’re confused, I guess the video will clear up any confusion, or, totally distract you. Your choice. To watch, or not to watch. ~hehee.
1 whole pie crust
1 whole head garlic, minced (if you have time, roast it in the oven!)
5-6 small new potatoes, or Fingerling potatoes, boiled
3 T chopped green onion
8 oz cream cheese, softened
3 sprigs rosemary, chopped
4 oz blue cheese crumbles
salt and pepper to taste
Prepare and bake pie crust. Set aside.
Boil potatoes, 8-10 minutes. Set aside.
In a bowl, microwave cream cheese until it reaches room temperature.
Mince your green onions, rosemary, and garlic. Set aside.
Add your minced onions, rosemary, and garlic to your cream cheese and stir thoroughly.
Spread the cream cheese mixture evenly over your pie crust.
Sprinkle half the blue cheese crumbles over the cream cheese.
Thinly slice your potatoes, and layer them artistically, or just neatly, around your pie crust, covering the cream cheese completely.
Sprinkle the remaining blue cheese, and top with a little more rosemary, if you wish.
Bake at 350 degrees for 30 minutes. Serve warm or at room temperature. This recipe would be great if you added ham or prosciutto also - making it a main dish!