It's All About Perspective...

I’ve made grits a million different ways (ok, maybe not a million, but you get the idea).  But I’ve never used them for dessert.  I guess I never thought about them that way.  I relegated them strictly to entrees, never dressed up for dessert.  Why?  Why can’t grits be the star of a dessert?  Well, I’ve got news for you:  They can!  And they should, trust me.

My family had grown tired of my recent grit fascination and had asked me to chill out with the "grits for every meal" mantra I had been espousing recently…and that’s when it hit me!  They’re absolutely right; I should “chill out” with grits!  They don’t have to be a hot main dish; they can be a cool and easy dessert too.  So, determined to make some sort of dessert, I hit the web and found that everyone’s favorite Southern Momma Paula Deen had the perfect dessert recipe.  Grits Pie.  Yes, you read it correctly, Grits Pie.  If you and your family love a decadent custard pie then look no further than this page.  I am about to impart to you the easiest custard pie recipe on the planet.  My family are devotees of custard pies, and anytime I can wow them with a new recipe, I take advantage.  This was no exception.  It had exactly the texture you dream of when you think of custard pie.  Smooth, creamy, rich, vanilla-y, decadent…and full of grits!  Glorious grits!  I could tell you that the grits add a slightly nutty taste and a slight firmness to the texture, but then I’d be taking away all the fun of discovery for you!  Go and make this pie.  Make this pie tonight, and then again tomorrow night and then eat the leftovers for breakfast the day after that.  You’ll want to, I promise.

If you think about it, it actually makes a ton of sense.  Much of southern cuisine was born of necessity.  I can just imagine Mommas around the south taking stock of their pantries, finding them laden with grits and not much else, still wanting to make something special out of their minimal supplies for their families.  And so, I believe, Grits Pie was created.  Even if I’m wrong, I’m glad it exists, and you will be too.

http://www.foodnetwork.com/recipes/paula-deen/grits-pie-recipe/index.html

Finding your Anchor: Time at the Table

I haven’t blogged in forever, and for those of you who care, I’m sorry!  Life was already busy; but then, much to my surprise (and thankfulness) it got even busier!  This summer there have been time when I’ve felt like I’m a pinball bouncing around the tableau that is my life…but then, I’m grateful that I’m just the pinball and not the player.  God is in control of this game.

As a result, our family table and dinner time has become my family’s anchor.  We have treasured the relaxing moments recounting our day and celebrating the summer.  What I know is that there is nothing more comforting to the southern soul then, wait for it, wait for it, Macaroni and Cheese.  Every southern woman has her tried and true family recipe for the mealtime staple, and I’m no different.  In fact, I have two versions, one stovetop and one baked, and both are amazing.   Pure glee erupts from my children when they learn that mac n’ cheese is the dinner planned for the evening.

My stovetop recipe is quite possibly the easiest version you could ever make.  It is a recipe of 3s.  3 TBLs of either EVOO or butter, 3 TBLs of flour (cooked with the butter until slightly nutty, 5 minutes), add 3 cups of milk and cup until it begins to thicken and then add 3 cups of your favorite cheese.  I always use a mix of cheddar and mozzarella, because I love the way it melts, it helps the cheddar out a little bit so the texture is velvety.  If you like (and in our house we do) some cayenne pepper and nutmeg for some added depth (let’s say ¼ tsp. of each).  Pour this smooth mixture over your noodles and serve to your delighted family. 

Perhaps the best thing about a simple macaroni and cheese recipe is the fact that it is a vehicle for so many other fantastic flavors.  Add some onions, chopped ham and wilted spinach.  Or maybe in you’re in the mood for something a little smoky and you want to add some bacon, sun dried tomatoes and smoked gouda.  Maybe, you are having a craving for the Hamburger Helper of your youth so you add sautéed ground beef, onions and chopped tomatoes….anything goes with macaroni and cheese, trust me.  I know.  I’ve done.  A lot.  And my family loves every incarnation.

This leads me now to my baked macaroni and cheese.  Use the same basic recipe above, but add a tsp. of Dijon mustard (a little bit of acidity which changes the flavor just a bit) and 1 cloves of minced garlic to the cheese mixture.  Add your cheese and noodles to a 9x12 pan and top with 1 cup fresh breadcrumbs that you’ve toasted in a pan with a TBL of butter.  My breadcrumbs are usually leftover bread or buns chopped in my food processor, which makes me feel better about not wanting to make sandwiches with breadbutts (come on, you know you don’t like the heels of bread either!), and then bake in the oven at 350 until golden and bubbly around the edges.

Everyone should have a go to macaroni and cheese recipe (the box mix does not count!).  Hopefully it will do for you what if does for me.  It evokes the safe, memorable comfort of home.  It reminds me of all the things we want to remember about our families, and what I want my own children to remember about their childhoods: rich, velvety warmth.

Next time?  Dessert.  Grit Pie.  You’ll love me for it.

Joy and Service

“But if anyone has the world’s goods and sees his brother in need, yet closes his heart against him, how does God’s love abide in him? Little children, let us not love in word or talk but in deed and in truth.”         
1 John 3:17-18

My Grandmother lived these verses every day of her life.  She offered a home to the homeless, often taking in those who society had discarded, showing them the love of Christ and often changing the course of their lives.  She offered a heart of understanding and an explanation of the sovereignty of God to unwed Mothers.  She offered her sustenance to those in need, bringing meals to those who needed it most.

So too should all believers be; meeting others physical needs and their spiritual needs as well.  Sometimes though, we don’t truly understand how this actually looks in our world.  And then, when we least expect it, the Lord reminds us.  It can be very painful, and real, and the tangibility of these instructions is made evident.  So it has been with me recently.   I am grateful for the opportunity the Lord has given me to serve, and the joy He given me in it. 

So, this Sunday I tried to show my houseguest how much I’ve enjoyed meeting her physical and emotional needs, having her in my home and doing my best to share the gospel with her, and I did it with a meal.  I reached down to my roots and made a Southern spread.  I made a modern, healthy version of fried chicken.  I accompanied it with a black eyed pea salad rich with the colors of the season and bursting with bright flavors.  I also braised kale and wilted onions with a little white wine and made some of the most amazing cornbread we’ve ever eaten.    Our table was full and so were our hearts

Sometimes, words fail us, and that’s a good thing.  We should show our faith in our miraculous Savior with actions.  We should be bold and willing to be uncomfortable, and I know, from my recent trials, that the Giver of all things will reward us with joy, strength, and perseverance.   And that is more than enough!

Recipes:

Healthy Fried Chicken:  This is a staple at my house.  I slice chicken breasts thin (like you would pound a cutlet), create and egg wash from egg whites and water and add a lot of chopped flat leaf parsley.  I then create a coating with a mix of panko and Parmesan cheese.  I season the chicken with salt and pepper, dip in the egg wash and then in the panko mixture.  I pan fry them in a little bit of EVOO until the crust is golden brown and delicious.  It’s fantastic, I guarantee it.

Black Eyed Pea Salad:  http://www.myrecipes.com/recipe/cowboy-caviar-10000000522962/ 

Braised Kale:  This recipe couldn’t be simpler.  Saute onions in EVOO with some garlic and red pepper flake.  Chop kale and remove stems, add to pan, allow to wilt.  Add a hint of white wine (you can sub. Chicken stock, and it’s still delish) and a ½ TBL. of sugar, and you’re good to go.

Homesteader’s Cornbread:  This is the first time I’ve made this recipe, and it has officially become my favorite cornbread ever.  The texture is silky, the crust is crunchy and it makes enough to feed a crowd.  Make it.  Now.  Go!  http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx

The Salve of the Stove

Cooking restores my focus and clarity of mind.  Sometimes I have an overwhelming urge to park myself at the stove in order to clear my head.  I’d like to think that I get this urge from my Grandmother…because I’ve heard that some of her best meals came during the time of greatest stress and heartache. 

Today was such a day for me.  I was overwhelmed by things I couldn’t control and felt small and helpless against the tide of my day.  So, I hunted for a new recipe that connected me to my roots and parked myself in front of the stove for the duration of the afternoon.  I decided that I would make some rosemary grilled chicken thighs served over garlic spinach and parmesan and asiago cheese grits.  It was an updated version of what I could envision my grandmother making.  Maybe her chicken was fried, her greens collard instead of spinach and her grits seasoned with cheddar rather than parmesan…but in my soul, it felt right. 

I marinated the chicken thighs for 5 hours in a mix of garlic, honey, Dijon, and rosemary.  The spinach was a simple pairing of pan roasted garlic and greens.  The grits were equally easy, seasoned with a mix of parmesan and asiago cheeses.  You can find the recipe for the entire meal here:  http://www.myrecipes.com/recipe/rosemary-grilled-chicken-thighs-10000001831952/  As a note, I did add some lemon to the garlic spinach, because I felt like the acidity brightened the flavors, and the recipe calls for cheddar instead of asiago, but I was in the mood for a slightly different flavor.  That’s the beautiful thing about recipes….once you know what you’re doing, you can turn them into just about anything you want them to be.

Standing in front of the stove diligently stirring grits, ensuring the perfect balance of texture was a pleasant distraction.  Carefully tending the pan grilled chicken thighs gave me control over something, when everything seemed out of balance.  Adjusting the flavors of the spinach to suit my family’s taste reminded me that this is where I belong, where my center truly is.  Serving my family and my Savior, even when I feel helpless, I’m not.  In reality, I’m anything but…

Beach Dreams

Sometimes I dream about the beach.  I love the idea of lying in the sand, letting the warmth of the sun surround me.  The simple act of doing nothing and closing my eyes to the world is a decadent dream.  I would love to say that I had more time or money for such decadence, but in this season of my life, decadence is elusive.  And that’s ok.

But just because I can’t run off to a tropical beach at a moment’s notice doesn’t mean I can’t mimic the tastes of the coast.  And so, on the rainiest of Michigan days I decided that I was going to take my family on a trip to the beaches of the South.  I created a menu of crispy crab cakes, rice pilaf and a simple vegetable laden salad.  I bought the best lump crab meat I could find (which, up here in the great white north, came in a can) and set about recreating the taste sensations from the beaches I was craving.  Green onions, pimento, lemon zest, mayonnaise and mustard all played important flavor roles.  I also used panko (of course!) as a binder as well as a coating.  They were spectacular.  They were practically all crab, and the sweet flavor of the crab was the star.  They were fresh and light and tasted of sunshine, which was exactly what our homebound, rain-ridden family needed.  The rice pilaf was simple, as was the salad, which was perfect, because a real beach meal should be easy and delicate.  Shouldn’t it?

While I am looking forward to the day when I can lay on the beach, immune from reality, basking in the glow of the sun my Father created, for now I’m content to share the tastes that accompany this dream with the people who love me most.

Pork Chops and Memories

Everywhere we went in Alabama (we being me and my best friend Laura), there were signs proclaiming the deliciousness of “pork chop biscuits.” Every time I saw such a sign, I had an internal dialogue about how strange I thought it all was to eat a pork chop on a biscuit.  It must be my Yankee childhood, because it made no sense to me.  However, I have it on good authority that good Southerners (especially Alabamans) love a good fried pork chop, and you can buy pork chop biscuits anywhere:  the gas station, the corner store, the local fast food joint…they’re prolific!

So, when I was grocery shopping the other day and saw a sale on inch thick pork chops, I knew what I was going to make for dinner: fried pork chops.  I decided that I would coat them in a breading made from Panko bread crumbs, parmesan cheese, french thyme and salt/pepper.  First I dipped them in an egg wash and then coated them in their delectable coating.  I don’t know how familiar you are with Panko, but you need to run to the store right now and buy yourself a box.  I use them as a coating almost exclusively.  They are lighter, crispier and adhere better than your traditional bread crumb.  You will never go back to using old fashioned bread crumbs.  I promise.

I tossed the coated pork chops into my favorite frying pan and cooked them for about 20 minutes (10 minutes for each side), and the crust on them was DIVINE.  They tasted even better.  It was a definite “keeper” as my husband would say.  I paired the amazing fried pork chops with some mashed sweet potatoes (laced with brown sugar, butter and cream, of course!)  and greens that I sautéed up with some white wine and sautéed Vidalia onions. 

I have to say that these greens were some of the best that I’ve had recently.  I sautéed the Vidalia onions with some olive oil, red pepper flake, garlic and seasoning until the onions were translucent and the garlic was golden.  Then I added the chopped kale and let it wilt a little bit before I added a hint of white wine, and a some sugar (maybe ½ a tablespoon) to finish them off.  They were delicious.  I know they were a hit, because my kids ate all the kale on their plate, which rarely happens.  Kale is a “super food”, so anything I can do to make it appealing to my family I’m going to do, and it looks like Vidalia onions are a key ingredient.

I was inspired to make this meal by my recent trip to Alabama.  But, if I’m really honest with myself, I made this meal to bring my best friend of 19 years and Alabama resident just a little bit closer to me.  She’s been through a lot of things lately that have reminded me of how far apart from each other we are, and I miss her terribly.  So, I made pork chops.  And tonight the pork chops were more than just pork chops.  They were memories:  memories of my visit to her home, her sweet family, cooking meals together, and laughing our way through broken sewer lines.  They were memories of childhood walks past the barn, flying hubcaps, feeding dogs pancakes and Ace of Base, and they were amazing:  just like my friend.

The Nitty-Gritty

I have been dreaming about this meal for weeks.  (Really, I have.)  Bowls of creamy grits have invaded my dreams, calling my name, begging to make an appearance on my dinner table.  Tonight, I indulged those bowls of grits. 

I grew up eating grits.  My Tennessee bred father made sure they were as much a part of our childhoods as they were of his.  He taught me to appreciate what the simplicity and versatility of the perfect bowl of smooth, creamy, delicious grits.  As a kid, I loved steamy bowls of grits mixed with butter and brown sugar on a cold winter’s morning.  Nothing was more comforting to my spirit than grits (then, or now). 

And now, I know why.  They are quintessential comfort food.  They’re warm.  They’re simple.  They are the perfect vehicle for sauces and meats and just about anything you want to add to them.  Frankly, in my opinion, there is nothing more seductive than a bowl of grits, topped with a quivering poached egg and crumbled bacon.  It’s love.  In a bowl.  With a broken egg yolk as sauce…mmm….heavenly.

But I digress…while seductive is fine for my husband I, for this meal, I needed to top my grits with something “family friendly.”  And the combination of shrimp and grits is as old as the Carolina low-country itself.  It’s timeless.  The taste of the sea, the tang of lemon and the saltiness of the crispy bacon are the perfect foil for the cheesy creaminess of the grits.  The grits cradle the shrimp in its delicate sauce, and everyone at the table is happy.  I’m quite certain it is the perfect meal. 

If you haven’t made grits before, start now.  Make them for breakfast, brunch or dinner.  Introduce your family the foundation of Southern cooking.  Show them you love them by creating memories at the table, one meal at a time.

If you're making shrimp and grits for the first time, I would start here...you're going to be glad you did:  http://www.myrecipes.com/recipe/shrimp-grits-10000001704038/