Cheesy Corn Grits

My cousin hosted a ladies brunch this past weekend.  I normally make something sweet, but decided on a savory dish instead.  We had lots of nice food and games and conversation.

CHEESY CORN GRITS

6 cups chicken stock
2 cups 5-minute grits (not instant)
1 tablespoon Hidden Valley ranch seasoning
6 slices thick bacon cooked and chopped (I used jalapeno bacon)
1 can of roasted corn, drained (can use frozen)
2 cups smoked gouda cheese
1 stick butter
Milk or cream to desired thickness
Green onion tops and cheese for topping

Place 6 cups stock and grits and seasoning in a large saucepan.  Bring to a boil and cover.  Simmer for 6 minutes until grits are done.  Stir in grated gouda cheese.  Cut butter into pieces and stir in until smooth.  Stir in corn.  Stir in bacon, leaving a little for the topping.  If the grits are too tight, pour in some cream or milk to desired consistency.

Pour into a serving dish.  Top with green onion and bacon and cheese.

Spinach Madeleine

I was visiting my cousin recently who is from Louisiana.  She made this recipe for a function we were attending.  It comes from the River Road cookbook by the Junior League of Baton Rouge, Louisiana.  History is that this recipe dates back to 1956.  Back then Kraft Jalapeno Cheese came in a tube and a woman by the name of Madeline Wright used it to enhance a creamed spinach recipe. She used the French spelling of her name and thus the recipe was created.  Over the years it has changed many times, but is a great side dish for any meal. Here is the version from the cookbook.

SPINACH MADELEINE

2 10-ounce packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1 teaspoon garlic powder
salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 pound pepper jack cheese cut into small chunks

Cook spinach as directed on package, drain, reserve 1/2 cup liquid (use chicken broth if preferred)
Melt butter in saucepan over low heat.  Whisk in flour until smooth. 
Add onion, cook until soft but not brown.
Slowly add milk and reserved spinach liquid, stirring constantly until smooth and thickened.
Stir in garlic powder, salt and pepper, Worcestershire and cheese.  Continue until sauce is smooth.
Combine with spinach.  

Pour into a 2 quart dish and bakd at 350 degrees until heated through and bubble, about 15-20 minutes.

Ken Jackson's Rice Dressing

I recently went to stay with my cousin. We were attending a pot luck gathering in the evening.  The theme for the pot luck was Thanksgiving so my cousin's husband, Ken Jackson made his 'famous' rice dressing or dirty rice.  I was born in Louisiana but raised in Texas.  I grew up on cornbread dressing.  In Louisiana it is traditional to have rice dressing or dirty rice.  Ken showed me his recipe so I am going to share here on my blog.

RICE DRESSING

2 pounds ground beef
1 pound ground pork
1 12 oz. package PictSweet Seasoning Blend (onions, red and green peppers, celery)
2 tablespoons butter or olive oil
Slap Ya Mama seasoning to taste
2 16 oz. tubs Savoie's Rice Dressing Mix
1/4 to 1/2 cup chicken broth
2-1/2 cups Minute Rice

In a large dutch oven (he used the fabulous Magnalite brand which is also a Louisiana tradition), melt the butter and sweat the seasoning blend until translucent.  Add the ground beef and ground pork and cook until no longer pink.  Season with Slap Ya Mama seasoning to taste.  This adds a nice little kick.  Add the tubs of dressing mix and mix well.  Add dry Minute Rice and chicken broth and stir until all moisture is absorbed.  This is some good stuff!

Sweet Onion Bake

One of my best friends came to visit me this week.  She had sent me this recipe a while back and I wanted to try it.  It makes a great side dish for anything.  We paired it with baked chicken breasts, grilled asparagus, and a big salad.  There wasn't a drop left when we were done.  It was definite hit.  Pardon the picture, it does not do this dish justice.

ROBERTA'S ONION BAKE

7 1/2 cups sweet onions (3 large), sliced.

Sauté the onions in 4 tablespoons butter

Add:

1/2 cup long grain white rice which has been cooked in 1 cup of boiling water for 5 minutes

1 cup shredded Swiss cheese

2/3 cup half and half

Salt/pepper to taste

Fresh parsley, chopped, if desired.

Bake covered for 45 minutes at 325 degrees. Uncover and bake 15 minutes more at 325 degrees until light brown on edges.