Showing Tag: "grits" (Show all posts)

Asiago Grits

Posted by Ms B on Monday, December 13, 2010, In : Cajun Recipe

Ingredients

2 (14-oz.) cans chicken broth
3/4 cup uncooked quick-cooking grits
1/2 (8-oz.) container chive-and-onion cream cheese
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper

Preparation

Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted.

How to Cook Grits

Posted by Jaide Reina Jones on Monday, October 18, 2010, In : Cajun Recipe

How to Cook Grits:

For one serving: Boil 1.5 cups of water with salt and a little butter. Add 5 Tbsp of Grits. Reduce to a simmer and allow Grits to soak up all the water. When a pencil stuck into the Grits stands alone, they're done. That's all there is to cooking Grits.

How to Make Red Eye Gravy:

Fry salt cured country ham in cast iron pan. Remove the ham when done and add coffee to the remaining drippings to form the Red Eye Gravy. Simmer for several minutes. Great on Grits and biscuits.

How t...

Chili Cheese Grits

Posted by Jaide Reina Jones on Monday, October 4, 2010, In : Cajun Recipe

Ingredients:

3 cups water
1 teaspoon salt
1 garlic clove, minced
1 cup quick-cooking grits
1/2 cup butter, cubed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
3 tablespoons canned chopped green chilies
2 eggs
1/2 cup milk

Directions:

In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the gr...

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About Me

Jaide Reina Jones

Los Angeles, Ca

Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"