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.

I’m home.  On a Monday.  Happy feet.  I’m hungry.  Let’s have grits.  I’m sorry, but I’m channeling my twitter voice.  Roughly poetic.

Why stop at grits when the recipe on the side of the bag suggests casserole?  When you read casserole, what comes to mind first?  It’s a bit twisted for me.  Casseroles deliver comfort, but they’re also delivered to those who need comfort most, which we don’t celebrate, but embrace.

I’m on Day #23 of sharing Thanksgiving Side Dish Recipes. This might be better served to your HUGE family that rolled into town, waking up looking forward to brunch. This Cheesy Jalapeno Grits Casserole will satisfy their breakfast & brunch needs.

This morning, this cheesy gritty casserole with a hint of spice (not gritty in texture, this is creamy and smooth and buttery), hit the spot.  A great brunch dish or breakfast for dinner dish.

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Cheesy Jalapeno Grits Casserole

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 -10

Author slightly adapted from Jim Dandy

Ingredients

• 3 cups water
• 3/4 tsp. salt
• 1 cup Jim Dandy quick grits
• 2 cups shredded cheddar cheese
• 1/2 cup butter
• 1/3 cup milk
• 3 eggs beaten
• 1 jalapeno fine diced
• 1 jalapeno thinly sliced
• 1/2 tsp. black pepper

Instructions

• Preheat oven to 350 degrees. Grease an 8-inch or similar casserole dish.
• Combine water and salt in a large saucepan. Bring to a boil, whisk in grits. Cook for 5-7 minutes until slightly thickened; remove from heat.
• Add 1 1/2 cup shredded cheddar and butter until melted. Add milk, eggs, jalapeno, and pepper. Whisk until when combined.
• Pour into prepared casserole dish; top with remaining cheese.
• Bake until golden brown. about 50 minutes. Let stand 10 minutes before serving.

The post Cheesy Jalapeno Grits Casserole appeared first on Lemony Thyme.

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. 

I LOVE Shrimp & Grits.  I REALLY love shrimp & grits.  I’m also working hard to make Healthy Choices.

This dish delivers all the comfort, big flavor, yummy shrimp, and creamy grits you’d expect.  Haven’t yet calculated the WW Pts+, but I will and will update the recipe.  I just couldn’t wait any longer to post Lightened Up Shrimp & Grits.

Don’t let the number of ingredients spook you.  This recipe could easily be presented as 1-2-3.

Step 1 ~ Choose your aromatics. The yummy stuff that when sautéed makes your kitchen smell awe-mazing.  We love garlic & onions always, but in this case we also added jalapenos.

Step 2 ~ Season it baby! Depending on the dish, choose fresh or dried herbs & spices that compliment the dish.  I used smoked paprika, cumin, coriander and chili powder.  Feel free to mix it up.

Step 3 ~ Pull it together! In this case, we need a sauce…add a can of diced tomatoes, 2 cups of thickened broth and simmer.  Shrimp & grits call for shrimp & grits.  Prepare them individually.  Then layer all this loveliness and get happy.

This bowl of awe-mazing Lightened Up Shrimp & Grits is certifiably delicious.

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Lightened Up Shrimp & Grits

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 1 Tbl. olive oil
• 2 jalapenos diced
• 1/4 onion diced
• 1/4 red onion diced
• 2 garlic cloves minced
• 1 Tbl. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 14.5-ounce no-salt added tomatoes
• 2 cups chicken stock
• 1 Tbl. corn starch

For the shrimp & grits…

• 1 lb. peeled & deveined shrimp
• 1 cup quick grits
• 4 cups broth
• 1/2 cup reduced fat cheese or 2-3 Laughing Cow Wedges
• scallions for garnish

Instructions

• Sauté jalapenos, onion, red onion in olive oil until soft, about 5 minutes. Add in garlic and sauté another minute. Add in seasonings (smoked paprika, cumin, coriander, and chili powder) and stir to combine. Pour in diced tomatoes with juice and broth and simmer for 5 minutes.
• In a small jar, shake 1 Tbl. of corn starch with 1/2 cup warm simmer liquid. Add back into sauce base and whisk into wonderful. Continue to simmer an additional 20 minutes.
• Meanwhile, prepare grits, according to package instructions using broth instead of water. Add cheese after 5 minutes, stir until incorporated.
• Grill shrimp on an oiled grill or grill pan for 1-2 minutes per side until transparent.
• To serve, place a serving of grits in a bowl, top with shrimp, then a ladle of sauce. Garnish with scallions.

The post Lightened Up Shrimp & Grits appeared first on Lemony Thyme.

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.

Completely recreating this dish, solely from a picture, was quite the fun recipe challenge.  I first imagined how each layer came to be then headed off to the grocery store.  Have you seen the price of beef lately??  Holy cow you’re expensive.  Skipped right over the filets, which I adore for their tenderness and ended up with a chuck roast.  Even though they’re not cheap, I was able to cut off one end of the roast for these beef tips and freeze the other hunk for a future meal.  In my mind that made it much cheaper :)

Not knowing what the original dish was called or how it was prepared left me some room for creativity.  The nicely browned pieces of beef in the advertisement reminded me of carne asada aka ‘grilled meat.’  So our dish then became Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}.

Creamy grits with fresh off-the-cob corn & diced jalapeno were the platform for this dish.  Once marinated, I dried the beef tips, then flash seared them in a HOT cast iron skillet.  The meat was nicely caramelized with crispy edges and much to my delight, was quite tender.

I finished the dish with a spoonful of Fresh Tomato Salsa and sliced avocado.  Again, simply my interpretation of someone else’s masterpiece.  This dish was fantastic.  It’s no wonder this restaurant had a full page color ad in…… ugh at the time of this post I can’t find the magazine and don’t recall the name of the restaurant.  High end Mexican restaurant in Atlanta featuring a dish that looks a lot like this one…… anyone??

Until then our dish will be called Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}. 

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Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits}

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 lb. beef roast I used chuck roast, cut into bite-sized pieces

For the carne asada marinade

• 2 Tbl. lime juice
• 2 Tbl. lemon juice
• 2 Tbl. soy sauce omit for gluten free
• 1 Tbl. brown sugar
• 1 tsp. ground cumin
• 2 garlic cloves minced
• 1 jalapeno sliced
• a handful of fresh cilantro chopped
• 1/4 cup olive oil
• salt & freshly cracked black pepper

For the jalapeno & corn grits…

• 1 ear of fresh corn steamed; kernels removed
• 1 jalapeno fine diced
• 1 Tbl. butter
• 1 cup cream
• 1/2 cup water
• 1/2 cup quick grits not instant
• 1/2 tsp. Cajun seasoning
• 1/4 tsp. dry mustard
• salt & freshly cracked black pepper to taste

To serve…

• Fresh tomato salsa
• 1 avocado
• fine diced red onion
• fresh cilantro

Instructions

For the beef…

• Trim meat and cut into bite-sized pieces. Combine carne asada marinade ingredients in a small bowl or quart-sized zipper top bag. Add meat and refrigerate for at least two hours or up to overnight.
• When ready to serve, heat a cast iron skillet over high heat. Drain beef tips and pat dry between paper towels. Add 1 Tbl. of canola oil to skillet then add beef in batches to avoid overcrowding the skillet. Stir fry the beef for 2-3 minutes until nicely browned.

For the grits…

• In a large skillet over medium heat melt butter. Add corn kernels and diced jalapeno. Sauté 3-4 minutes. Add in cream and water and bring to a boil. Whisk in grits and seasonings reduce heat to medium-low, stirring occasionally. Continue cooking until grits are tender. Mixture should be creamy and not too thick. Add additional water/cream to achieve desired thickness.

To serve…

• Spoon grits onto warm plates. Top with cooked beef tips, a spoonful of fresh tomato salsa, sliced avocado, and a sprinkle of diced red onion and fresh cilantro.

The post Carne Asada Marinated Beef Tips {over Jalapeño & Corn Grits} appeared first on Lemony Thyme.

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. 

Tomato Bacon Jam is made with simple ingredients that cook slowly until nice, thick and jammy.  I started the jam first so it had time to work it’s magic.  The longer you let it simmer the more the ingredients caramelize letting the flavors come to life.  Plan on a good 45 minutes.

While the jam was getting happy I started on the Herb Infused Grits.  For the cooking liquid, I combined cream, water and butter with sprigs of fresh sage and thyme.  I brought the herb liquid to a boil and then removed it from the heat and covered it, allowing the herbs to steep for 20 minutes or so.  When I was ready to prepare the grits I just removed the herbs, returned the liquid to a boil and whisked in the grits per the instructions.  The addition of the fresh herbs transformed our 5-minute quick grits into a savory goodness.

The final layer of this dish is perhaps my most favorite food, Sea Scallops.  While I love them any way they are served my favorite is to simply give them a good sear.

Here are a few tips to achieve perfectly seared sea scallops:

1. Be sure the scallops are thoroughly dry (pat with paper towels).
2. Preheat skillet over high heat; add 1-2 Tbl. high heat oil, such as sunflower or peanut.
3. Once the oil is hot (should be shimmering or just beginning to smoke), place scallops in skillet, spaced at least an inch apart.  Cook undisturbed for 1 1/2 minutes.  Use tongs to turn scallops and cook for an additional 1 1/2 minutes.
4. Do not overcook.  Scallops should be nicely browned on the tops and bottoms and translucent in the centers.

To serve, spoon herb infused grits onto plates.  Top with a couple spoonfuls of warm tomato bacon jam.  Place seared sea scallops on top. Sprinkle with snipped chives.  Watch your husband’s eyes fill with love.

All my best,
xo Libby

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Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}

Author Libby with Lemony Thyme

Ingredients

• Tomato bacon jam recipe link in post

For the herb infused grits

• 2 cups water
• 1 cup cream
• 1 cup quick grits not instant
• 3-4 sprigs fresh herbs
• 1 Tbl. butter
• salt & pepper

For the sea scallops

• 1/2 – 1 lb. of sea scallops rinsed & thoroughly dried
• 1-2 Tbl. high heat oil such as canola, sunflower or peanut
• fresh chives for garnish

Instructions

• Prepare tomato bacon jam. Reserve.
• Meanwhile, in a medium saucepan combine water, cream, butter and fresh herbs. Bring liquid just to a boil, then cover and remove from heat. Allow herbs to steep for 15 – 20 minutes. When ready to prepare grits, remove fresh herbs and discard. Return cooking liquid to a boil. Gently whisk in grits and reduce the heat to simmer. Cook for 5 – 10 minutes or until grits are tender and creamy. Season with salt & pepper to taste. Reserve.
• Heat a heavy skillet over high heat. Add oil and once shimmering (almost smoking) place scallops in pan, at least 1-inch apart. Sear for 1 1/2 minutes, then turn over and sear 2nd side for 1 1/2 minutes. Scallops should nicely browned on the tops and bottoms and translucent in the center.
• To serve, spoon grits onto plates. Top with a couple of spoonfuls of warm tomato bacon jam. Place sea scallops on top. Sprinkle with snipped chives.

The post Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits} appeared first on Lemony Thyme.

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}.

I made a batch of grits, added some cheeses (Laughing Cow Light Garlic & Herb and a little shredded cheddar), then stirred in a handful of fresh spinach leaves, and some chopped fresh herbs (lemony thyme, tarragon, and sage).  The grits on their own were so tasty.  Not sure why I don’t add fresh spinach & herbs….always.  When ready to assemble, I spooned grits into oiled ramekins, made a well in the center of each and added an egg.

The grits and eggs are baked at 400 degrees for 20 minutes until the whites are set.  A final sprinkling of cheese and salt & pepper and you’re ready to enjoy this carefully thought out and freshly delivered breakfast of Baked Grits & Eggs with Spinach & Fresh Herbs.

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Baked Grits & Eggs {with Spinach & Fresh Herbs}

Course Breakfast, Brunch

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• olive oil for coating dishes
• 1 cup quick grits
• 1 cup fresh spinach
• 2 Tbl. fresh herbs like lemony thyme, sage, tarragon
• 1/4 cup grated cheese like cheddar or parmesan
• 2 wedges Laughing Cow Light garlic & herb
• 1 Tbl. butter
• 4 large eggs
• salt & pepper

Instructions

• Preheat oven to 400 degrees. Brush four 8-ounce ramekins with olive oil.
• Prepare grits according to package instructions, then stir in fresh spinach & herbs, 2 Tbl. shredded cheese, 2 Laughing Cow wedges and cook until cheeses melt. Season with salt and pepper.
• Divide grits among dishes, make a well in each, then crack an egg into each well; season. Bake on a baking dish for 20 minutes or until whites are set, rotating pan once halfway through.
• To serve top with remaining shredded cheese and freshly cracked pepper.

The post Baked Grits & Eggs {with Spinach & Fresh Herbs} appeared first on Lemony Thyme.

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.”

Two hours later :) I presented Deconstructed Shrimp & Grits.

Not that it takes two hours to prepare this dish, but it took two hours to develop the plan and execute.  I’ve seen other bloggers refer to themselves as ‘recipe developers,’ I’m beginning to understand what that means.

When I presented crispy panko crusted shrimp, individual ‘heart shaped’ cheddar grit cakes, each topped with a spoonful of slightly spicy and very flavorful sauce, he gave me the look.  The one that says, I’m not exactly sure how these dishes come together but I’m glad they do.

I don’t recall if we even had dinner that night, but I do remember that Deconstructed Shrimp & Grits, were thoroughly enjoyed one small bite at a time.

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Deconstructed Shrimp & Grits {one small bite at a time}

Course Appetizer

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the grits…

• 1 cup yellow corn grits Polenta – not instant
• 4 cups water
• 1 tsp. salt
• 2 Tbl. butter
• 1 Tbl. olive oil
• 1/2 cup sharp cheddar cheese grated

For the sauce…

• 4 slices bacon
• 1 Tbl. reserved bacon fat
• 2 shallot fine diced
• 2 garlic cloves minced
• ½ cup white wine
• 1 cup chicken broth
• 3-4 Tbl. Frank’s hot sauce to taste
• 1 Tbl. fresh lemon juice
• 2 scallions thinly sliced
• 2 Tbl. fresh parsley minced
• Salt & freshly cracked pepper

For the shrimp…

• 24 medium shrimp about 1/2 lb., peeled and deveined
• ½ cup flour
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 egg beaten
• 1 ½ cups panko breadcrumbs
• Canola oil for frying

Instructions

For the grits…

• In a medium sauce pan bring 4 cups of salted water to a boil. Slowly stir in grits, reduce heat to low and allow to simmer, stirring frequently for 20 minutes or until grits are tender. Remove from heat and stir in butter. Season with salt & pepper to taste.
• Oil a 9″x9″ or 11″x7″ pan. Pour in cooked grits and allow to cool at least 15 minutes (prepare sauce at this time). Turn grits out onto a flat surface. Use a small cookie cutter to cut 24 individual grit cakes. Arrange on a shallow baking sheet coated with cooking spray. Sprinkle tops of each cake with grated cheese. Reserve. Just before serving, place cakes under the broiler to melt the cheese.

For the sauce…

• Cook bacon in a skillet until crispy. Remove and drain, reserving 1 Tbl. bacon fat. Saute shallot over medium-low heat until soft, add in garlic saute another minute. Add wine, allow to simmer 3-4 minutes then add chicken broth, lemon juice, and scallions. Allow mixture to gently simmer for 10 – 15 minutes, until reduced by at least half. Stir in crumbled crispy bacon. Reserve.

For the shrimp…

• Arrange 3 dishes for coating the shrimp. Combine flour with seasoning in a medium covered bowl or zipper bag. Beat egg in second dish. Place panko crumbs in third dish. Line shallow baking sheet with parchment paper. Pat shrimp dry, then toss in seasoned flour. Individually dip each shrimp in egg, then into crumbs, then place on baking sheet.
• To fry the shrimp, add enough canola oil to a deep pan and heat to 375 degrees. Fry shrimp in small batches until golden brown. Drain on a brown bag.

To assemble…

• For each serving plate a cheddar grit cake, topped with a spoonful of warm sauce, and a crispy fried shrimp. Sprinkle with fresh parsley.

Notes

To serve this appetizer to a larger group, prepare the grit cakes and sauce ahead of time. Individually bread the shrimp then refrigerate until ready to fry. When it’s time to assemble, grit cakes can be warmed in the oven and plated when the shrimp are ready to serve.

The post Deconstructed Shrimp & Grits {one small bite at a time} appeared first on Lemony Thyme.