Week 23

*French Dip Sandwiches 
*Chicken Caeser Pasta Salad 
*Crock pot Honey Sesame Chicken 
*Ham and Swiss Mini Melts 

French Dip Sandwiches

• Beef Shoulder Chuck Roast
• 2 cans Beef Consomme
• 2 onions, sliced
• Au Jus packet
• swiss cheese
• Buns

Melt 3 TBPS butter in a large skillet and sautee onions.  Remove onions and set aside.  Place roast in skillet and sear both sides.  Place roast in crock pot or roaster pan and place onions on top.  Pour both cans of consomme over roast and put on lid.  Cook all day on low in crock pot or 3 1/2 - 4 hours on 275 degrees in oven.  Pull apart meat with fork, removing any excess fat.  Make au jus sauce just before serving.  Put buns open face on a large cookie sheet and melt swiss cheese on them under the broiler until melted.  Pile on the meat and enjoy.


Chicken Caeser Pasta Salad

• Romain lettuce
• 2 chicken breasts grilled and sliced
• 12 oz. bowtie pasta cooked and cooled
• shredded parmesan cheese
• croutons
• Brianna's caesar dressing

Grill chicken breasts and set aside. Cut up lettuce into bite size pieces.  Cook pasta according to package directions, drain, and cool on cookie sheet.  Mix it all together in a large bowl.


Crock Pot Honey Sesame Chicken

• 8 boneless, skinless chicken THIGHS (a must)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup onion, diced
• 1/4 cup ketchup
• 2 TBSP canola oil or vegetable oil
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 4 tsps. cornstarch dissolved in 6 TBSP cold water
• 1/2 TBSP sesame seeds
• 3 green onions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce.  Dissolve 4 tsp. of cornstarch into 6 TBSP of water and pour into crockpot. Stir to combine with sauce.  Replace lid and cook sauce for high for ten more minutes or until slightly thickened.
Shred chicken into bite sized pieces.  Then in individual bowls, place chicken pieces over rice and spoon some sauce on top.  Sprinkle with sesame seeds and chopped green onions.


Ham and Swiss Mini Melts

• 2 dozen Kings Hawaiian rolls (sweet dinner rolls)
• 1 1/2 pounds Boars Head Ham
• 1 lb. sliced swiss cheese
• 1 1/2 TBSP poppy seeds
• 1 1/2 TBSP yellow mustard
• 1/2 cup butter
• 1 TBSP minced dehydrated onion
• 1/2 tsp. Worcestershire sauce

Stuff sliced rolls with meat and cheese.  Place sandwiches in two 9x13 baking dishes.  Heat remaining ingredients in a saucepan until butter is melted, stirring often.  Brush tops of sandwiches with sauce and cover pans with foil.  Bake at 350 degrees for 15 minutes, or until cheese is melted. Serve warm.

This recipe is also very good with Turkey and Havartii

Week 22

*Chicken Wild Rice Soup
*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad

Chicken Wild Rice Soup

• 4 cans chicken broth
• 2 cups water
• 1 box Uncle Ben's wild rice original
• 1 onion chopped
• 1 cup carrots chopped
• 1/2 cup butter
• 3/4 cup flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 cups half and half
• 1 1/2 cup chicken cooked and diced ( I use a  rotisserie chicken) 
• 8 slices bacon, cooked and chopped

Combine chicken broth, water, and rice, reserving the seasoning packet aside.  Boil for 25 minutes. During last 5 minutes, add carrots.  In a small skillet, melt a tablespoon of butter and sautee the onions until slightly browned. In a separate pan, melt butter and then add flour, salt and pepper and seasoning packet. Stir until smooth.  Then add the half and half and heat until thickened. Add this mixture to the rice mixture. Add the onions, chicken and bacon and heat through.  Add milk if too thick.

Creme Brulee French Toast

• 1/2 cup butter
• 1 cup brown sugar
• 2 TBSP light corn syrup
• 1 loaf Texas Toast or Texas French Bread
• 5 eggs
• 1 1/2 cup half and half
• 1 tsp. vanilla
• 1 tsp. salt

Melt the butter, brown sugar and corn syrup over medium heat until smooth, just until sugar is melted. Don't cook. Pour into an 11x17x1 cookie sheet. Cut each slice of Texas toast into thirds so you have 1"x3" strips. Arrange the bread strips in a single layer on top of the sugar mixture.

Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned.  When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan.  Serve with syrup.

Crock Pot Coca Cola Pork Barbeque

• 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
• 6 oz. Coca Cola at room temperature
• Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke 
• Granny's BBQ Sauce

Trim the excess fat from the roast. Season the bottom moderately with the seasonings. Place the roast in the crock pot and pour the Coca Cola in.  Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off.  Carefully remove the roast to a large bowl or platter.  It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.

Serve the meat either as a main course or as an open face sandwich.

Granny's BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 TBSP pepper
• 1/2 - 1 tsp. cayenne pepper
• 1/2 tsp salt
• juice of a lemon

Mix thoroughly and simmer for 15 minutes.

Caribbean Salad

• 1 large bunch Romaine lettuce
• 2 - 3 chicken breasts grilled
• 8 oz. can mandarin oranges, drained
• 1 red bell pepper, diced or sliced
• 4 - 5 green onions chopped
• 1/3 cup chopped fresh cilantro
• 6 - 8 TBSP dried cranberries
• black or regular sesame seeds

Dressing

• 1/4 cup fresh squeezed orange juice
• 3 TBSP white wine vinegar
• 1 1/2 tsp. dry mustard
• 2 TBSP sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. kosher salt
• 3/4 cup canola oil

To prepare dressing, combine everything except canola oil in blender. Blend until sugar is dissolved.  With the blender running on low, remove the stopper from the lid and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries.  Drizzle with dressing and sprinkle with sesame seeds.

Week 21

*Crockpot Chicken Enchilada Soup
*ChiliGhetti
*Teriyaki Chicken Salad Croissants
*Shrimp Linguine 

Crockpot Chicken Enchilada Soup

• 3 TBSP butter
• 3 TBSP flour
• 1/2 cup chicken broth 
• 2 cups Milk
• 1 can Enchilada sauce (10 oz)
• 1 can black beans drained and rinsed
• 1 can Rotel diced tomatoes and jalapenos 
• 1 can corn drained 
• 1/2 cup onion chopped
• 1/2 cup red bell pepper chopped 
• 2-3 chicken breasts
• cheese

Melt butter in a saucepan on medium heat.  Stir in flour. Keep stirring until smooth and bubbly. Slowly whisk in chicken broth and 1/2 cup milk, stirring to keep smooth. Bring sauce to a gentle boil and keep stirring until thickens slightly.  Remove from heat and whisk in enchilada sauce. Then gradually whisk in remaining milk until smooth.  Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the uncooked chicken breasts on top of the mixture. Pour the enchilada sauce mixture over all the ingredients in crockpot. Cover; cook on low heat for 6 hours or on high for 3. Remove chicken and shred and put it back into the soup.  When you are ready to serve, top with cheese, avacado, sour cream, whatever you'd like and a lot of tortilla chips.  I prefer the blue ones.


ChiliGhetti

• 1 lb. lean ground beef
• 3/4 cup onion, chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (32 oz.) can chili
• 1 (16 oz.) package spaghetti
• 3 cups grated cheddar cheese
• 1 cup sour cream
• 1/2 cup fresh grated Parmesean cheese

Brown ground beef and onions, drain off fat. Stir in tomatoes and chili.  Simmer 45 minutes.  Meanwhile, cook spaghetti; drain and set aside. Remove skillet from heat and stir in cheese until melted. Fold in sour cream. Mix with cooked spaghetti.  Spoon into casserole dish. Sprinkle with
parmesan cheese. Cover. Bake at 350 for 45 minutes.


Teriyaki Chicken Salad Croissants

• 2 chicken breasts
• kikkoman teriyaki baste and glaze
• 2 stalks celery, finely chopped
• 1/3 cup sliced green onions
• 1/4 cup sliced almonds, toasted
• 1 mango, cut into small cubes
• 1 small can mandarin oranges drained
• 1 small can pineapple tidbits drained or fresh pineapple chunks
• 1/3 - 1/2 cup mayonnaise
• salt and pepper to taste
• Croissants or pitas or lettuce leaves

Marinate chicken for at least 4 hours in teriyaki baste/glaze. Grill. Combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup and go from there.  Add 2 - 3 TBSP of Teriyaki sauce to taste. Refrigerate for several hours.

Right before serving, add mango, pineapple, oranges and nuts.  Season to taste with salt and pepper. Serve on a croissant, pita or lettuce leaf.


Shrimp Linguine

• 8 oz. linguine
• 1/2 cup Italian salad dressing
• 1/2 lb. small shrimp, shelled and deveined
• 1 yellow squash
• 1 zucchini
• 2 medium carrots in julienne strips
• 3 green onions, cut into strips
• 1 clove garlic
• 2 tsp. grated lemon peel
• 1 tsp. salt

Prepare linguine according to package directions. Drain. In medium skillet, heat italian dressing - add remaining ingredients except linguine. Cook and stir 8 to 10 minutes. Add linguine, mix and serve with a sprinkle of parmesan.

Week 20

*Breakfast Casserole
*Chicken/Corn/Tomato Soup
*Chopped Chinese Salad
*Tri Tip

Breakfast Casserole

• 10 slices of white bread cubed
• 1 lb. Jimmy Dean Regular ground sausage browned
• 2 cups grated cheddar cheese
• 1 1/4 cup milk
• 4 eggs
• 1/2 tsp. ground dry mustard
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup milk

In a greased 9x13 pan, arrange the cubes of white bread on the bottom.  Sprinkle the cheese on top of the bread cubes. Brown the sausage and drain. Sprinkle the sausage on top of the cheese. In a mixing bowl, combine the eggs, milk, salt and pepper and dry mustard. Pour over the bread cubes.  Cover and refridgerate overnight or 8 hours. In the morning, combine the soup and 1/2 cup milk and gently spread it over the sausage layer.  Bake at 300 for 1 1/2 hours.


Chicken/Corn/Tomato Soup

• 2 - 30 oz. cans of crushed tomatoes
• 1 - 14 oz. can chicken broth
• 2 can white shoepeg corn
• 2 cloves garlic minced
• 2 chicken breasts cooked and shredded
• 1/2 tsp red pepper flakes
• 1/2 cup chopped fresh cilantro

In a large soup pan, combine crushed tomatoes, chicken broth, and corn.  Heat to boiling and then cover and simmer for 30 minutes.  In the meantime, in a small skillet, heat 1 TBSP butter and cook the garlic for 15 seconds then add cut up raw chicken breasts.  Stir fry until chicken is cooked through then add red pepper flakes.  Cook for 1 more minute.  Shred chicken into smaller bite sizes and then put back in skillet to coat with butter, garlic and red pepper flakes.  Pour all of it into the soup.  Add chopped cilantro and heat for 5 more minutes. Top each serving with grated cheddar cheese, sour cream and FRITOS!!!!!


Chopped Chinese Salad

• 1 head cabbage, chopped
• 2 chicken breasts cooked and cubed
• 2 packages chicken flavor ramen
• 1 red bell pepper, chopped
• 4 - 5 green onions, chopped
• 1 cup slivered almonds, toasted
• 2 TBSP toasted sesame seeds

Chop cabbage.  Toast almonds. Chop red bell pepper into little pieces. Chop green onions. Cut up chicken into little pieces and sautee in teriyaki sauce in skillet with a little oil. Put aside ramen noodle spice packets. Break up ramen noodles into tiny pieces. Combine all and toss with dressing.

Dressing:

• 3/4 cup vegetable oil
• 4 tsp. sugar
• 1/2 cup cider vinegar
• 1 TBSP soy sauce
• 1 packet of ramen noodle spice
• salt and pepper to taste

Tri Tip

• 2 1/2 pounds tri-tip beef steaks
• 1 large onion
• 1/4 cup olive oil
• 1/4 cup A-1 steak sauce
• 1 cup teriyaki sauce (kikkoman)
• 3 TBSP chopped garlic
• 1 tsp. crushed red pepper flakes
• 1 tsp. hot sauce
• 1 can sprite
• 1 TBSP butter
• 1 8 oz. package mushrooms sliced

Stir together oil, steak sauce, teriyaki sauce, garlic, pepper flakes, hot sauce and sprite. Pour marinade into a large Ziploc bag, then add steaks and onion. Marinade overnight.

Remove steaks from marinade and grill for 5 - 10 minutes each side.  Meanwhile, strain onions from marinade.  Melt butter in a large skillet over medium-high heat.  Add strained onions and mushrooms, cooking until mushrooms have softened.  Serve sauteed mushrooms and onions with grilled steaks.

Week 19

*Chicken and Veggie Alfredo Soup (or Pasta)
*Asian Flat Iron
*Spinach and Chicken Pasta Salad
*Chicago Style Hotdogs

Chicken and Veggie Alfredo Soup (or Pasta)

• 2 cans chicken broth
• 2 cups chopped broccoli
• 1 1/2 cups chopped carrots
• 1/2 cup diced red pepper
• 3 cloves garlic minced
• 3 jars alfredo sauce (I like Classico creamy alfredo)
• 1 small onion diced
• 2 chicken breasts

In a small skillet, melt 1 TBSP butter and sautee onion until slightly golden brown. Place chicken breasts in a small baking dish and spoon onions on top of chicken.  Bake at 350 for 30 minutes. Cut up into very small pieces when it's done...keeping the onions on it so they kind of mix in. In a large soup pan, combine broth, broccoli, carrots, pepper and garlic. Bring to a boil and boil for 5 minutes, no more. Add 3 jars alfredo sauce.  You can decrease or increase depending on how creamy you want it.  Add the chicken and onions. Sprinkle each serving with parmesean.
I like to cook some thin spaghetti noodles and pour the soup over them. Makes a yummy pasta.


Asian Flat Iron Steak

• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 TBSP Sesame Oil
• 2 TBSP heaping minced fresh ginger
• 2 TBSP minced garlic
• 1 tsp crushed red pepper flakes
• 2 Flat Iron Steaks
• toasted sesame seeds
• sliced green onions

Mix all ingredients except sesame seeds and green onions and whisk together.  Place steaks in a large ziploc with marinade and chill in the refrigerator for 3-6 hours.  Grill steaks to your preference (4 minutes each side for medium rare).  Allow steaks to rest for 5 minutes.  Slice and sprinkle with sesame seeds and green onions.


Spinach and Chicken Pasta Salad

• 16 oz. bowtie pasta 
• 15 oz. fresh baby spinach
• 1 cup craisins
• 3 (11 oz) cans mandarin oranges, drained
• 2 (8 oz) cans sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/4 cup sesame seeds, toasted
• 1 cup honey roasted peanuts
• 2 cups cooked chicken, cut into small pieces

Dressing:

• 1 cup vegetable oil
• 2/3 cup bottled Teriyaki sauce
• 2/3 cup white wine vinegar
• 6 TBSP sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

Blend dressing ingredients together in a blender or food processor.  Mix dressing and cooked pasta and chicken together in a medium bowl and marinate for 2 hours. Combine rest of salad ingredients in a large salad bowl, add pasta, chicken and dressing and toss.

Chicago Style Hotdogs

• All beef hotdogs
• yellow mustard
• plain cream cheese
• sweet pickle relish
• dill pickle spears
• diced grilled onions
• grilled red, orange, and yellow peppers
• diced tomatoe

Grill hot dog. Sautee onion and peppers in a skillet and then pile it all on a hot dog bun.  Don't forget the cream cheese.  It's the best part.

Week 18

*Welsh Cakes
*Asian BBQ Chicken with Coconut rice
*White Bean Chicken Chili
*Spicy Rigatoni

Welsh Cakes

• 2 cups flour
• 1/3 cup white sugar
• 2 1/4 tsp baking powder
• 1/4 tsp. salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground mace or nutmeg
• 1/2 cup cold butter
• 1/3 cup currants or raisins
• 1 large egg, lightly beaten
• 2-4 TBSP milk

In a large bowl, whicsk together the flour, sugar, baking powder, salt, ground cinnamon and mace. Cut the butter into samll pieces and blend into the four mixture with a pastry blender or two kinves.  The mixture should look like coarse crumbs.  Stir in the currants.  Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. Cut into rounds using a 2 1/2 inch cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot.  Cook the welsh cakes for about 5 minutes per side or until they are golden brown, but still soft in the middle.  Immediately after baking, sprinkle with white sugar.
Note: They can also be baked in a 350 degree oven on a parchment paper lined cookie sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned.


Asian BBQ Chicken with Coconut Rice

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 TBSP lime juice (about 1 lime)
• 1/8 tsp cayenne pepper
• 1/4 tsp curry powder
• 3-4 garlic cloves, minced
• 1 tsp fresh ginger
• 8 boneless, skinless chicken THIGHS
• green onions, sliced

Combine everything but the chicken in a small bowl.  Whisk to dissolve brown sugar.  Place marinade and chicken in a zip-loc bag.  Pop that bag in the fridge for a minimum of 4 hours, or longer if you have time.
Preheat a grill. Cook for 5-10 minutes on each side depending on the thickness.

Coconut Rice

• 2 cups white or jasmine rice
• 1 can coconut milk
• 2 cups water
• 1 tsp. Kosher salt
• splash of white vinegar
• 2-3 tsp white sugar

Combine ingredients in a saucepan and bring to a boil, stirring occasionally.  Turn heat to low and cover for 20minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Top with chicken and green onions.


White Bean Chicken Chili

• 2 cans Great Northern Beans
• 2 (12 oz) cans chicken broth
• 1 cup salsa
• 1 can corn or 10 oz frozen corn
• 1 (12 oz) can chicken breast drained
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1-2 cups shredded cheddar cheese

Put everything in a soup pot except cheese and simmer for 45 min. Stir in cheese. 

Optional: Serve with toppings. (additional cheese, green onions, tortilla chips) Good over rice too.

Spicy Rigatoni

• 2 TBSP oil
• 1/2 TBSP crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 TBSP Chopped garlic
• 2 chicken breasts, cooked and cubed
• 3/4 cup marinara sauce
• 1/2 cup alfredo sauce
• 1/4 cup peas
• 1 pound Rigatoni pasta

Cook pasta according to package directions. In a skillet, heat oil.  Add crushed red pepper, salt, pepper, and garlic and saute just long enough for the garlic to caramelize and red pepper to release flavor into the oil.  Add sliced chicken and saute briefly to coat in spices. Add Marinara sauce first and then the alfredo and bring to a simmer. Pour over noodles and toss with peas.

Week 17

*Thai Chicken Enchiladas

*Grandma's Lasagna
*Grits a YaYa
*Fiesta Pasta

Thai Chicken Enchiladas

• 8-10 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 TBSP canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 2 garlic cloves minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 green onions
• 1/3 cup chopped and crushed  peanuts
• 1/4 cup chopped fresh cilantro
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Heat a large skillet over medium heat and add canola oil.  Throw in onions, cabbage, carrots, garlic and and 1/4 tsp salt, stirring to mix.  Let cool until vegetables are soft, about 6 minutes, stirring occasionally. Add chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat and let cook for  1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9x13 baking dish with spray. Whisk together remaining coconut milk and sweet chili sauce.  Pour about 1/2 cup or so on the bottom of the dish.  Slightly warm tortillas to make them more rollable. Place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish.  Cover with remaining coconut milk and chili sauce mix.
Bake for 20 minutes at 350 or until heated through. Top with additional peanuts and cilantro.

Grandma's Lasagna

• 1 lb. hamburger browned
• 2 TBSP minced onion
• 1 TBPS basil -dry
• 2 tsp oregano
• 2 cans (16 oz) stewed tomatoes
• 2 cans (6 oz) tomato paste

Combine and simmer for 30 minutes.

• 1 8 oz package lasagna noodles cooked
• 1 lb. mozzarella cheese grated
• 2 eggs beaten
• 2 cus cottage cheese
• 1/4 cup parmesan cheese
• 1 TBSP parsley
• 1/2 tsp pepper
• 1 tsp salt

Cook noodles according to package instructions. Combine eggs, cottage cheese, parmesan, parsley, pepper and salt together.
Put some sauce on the bottom of a 9x13. Layer noodles, egg mixture, cheese, sauce, noodles, egg mixture, cheese, sauce, noodles, sauce, cheese.
Bake at 350 for 30 minutes or until bubbly.

Grits a YaYa

The Grits:

• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups grits (Dixie Lily)
• 1/4 lb. butter
• 1/2 lb. shredded smoked Gouda cheese

The YaYa:

• 8 strips applewood-smoked bacon, diced
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 3 TBSP butter
• 1 lb. peeled and deveined jumbo shrimp
• 1 portabello mushroom cap, diced
• 1/4 cup diced scallions
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• 3 cups smoked Gouda cheese grits
• salt, pepper and hot sauce to taste

First, you make the grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils.  Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.  Add cream if you need more liquid.  Then tumble in the butter, drizzle in the rest of the cream and stir til it's all in the family.  Then shake in the shredded cheese and stir very well until it's all nice and smooth.
While your grits cook, bring a large saucepan to medium heat.  Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Saute for 2 minutes. Remove the shrimp. Pour in the heavy cream and let simmer while stirring.  When reduced by one third, add salt, pepper and hot sauce.  Return shrimp to the sauce and combine.  Spoon the sauce and shrimp onto heaping mounds of cheese grits. Top with fried sweet potato straws.

Fiesta Pasta

• 1 lb. orzo pasta (or any pasta)
• 1 can black beans, rinsed and drained
• 1 garlic clove, minced
• 1/4 cup olive oil
• 3 tomatoes, diced
• 1 avocado, diced
• juice and zest of 1 lime
• 1/2 tsp Tabasco
• 1 tsp. cumin
• salt and pepper
• 1/4 cup cilantro
• 4 oz. feta cheese, crumbled

Cook pasta according to package directions. Cool. In a large serving bowl, combine everything but the cilantro and feta.  Add the cooked pasta and toss. Sprinkle with the cilantro and feta and toss again. Serve immediately.