Sweet Potato Grits

 

Recipe adapted from Basic to Brilliant, Y'all

 

 

  Ingredients

• 2 cups water
• 2 cups almond milk
• 1 cup stone ground grits
• 2 medium sweet potatoes, peeled and grated
• 2 teaspoons kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon

Directions

1. In a large saucepan, bring the water and milk to a simmer over medium-high heat. Slowly whisk in the grits and stir in the grated sweet potatoes. Reduce the heat to low and simmer for 1 hour, stirring frequently to prevent clumps and sticking.
2. Lastly, stir in the salt, pepper, olive oil, ginger and cinnamon. Serves 6.

Frozen Key Lime Pie

 

Recipe adapted from Barefoot Contessa: Family Style

 

 

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs, 10 crackers
• ¼ cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 6 large egg yolks, at room temperature
• ¼ cup sugar
• 1 – 14 ounce can sweetened condensed milk
• 2 tablespoons grated lime zest
• ¾ cup freshly squeezed lime juice, about 5 limes, divided

Topping:

• 1 cup cold heavy cream
• ¼ cup sugar
• ¼ teaspoon pure vanilla extract
• Thinly sliced lime wedges

 
Directions

1. For the crust, preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the crust mixture into a 9 – inch pie plate, evenly distributing the crumbs on the bottom and up the sides of the pie plate. Bake for 10 minutes. Remove from the oven and cool completely.
2. For the filling, in a double boiler over medium heat, whisk together the egg yolks and ½ cup of the lime juice. Whisk constantly until the mixture reaches 140 degrees. Transfer to the bowl of an electric mixture fitted with a paddle attachment and add the sugar. Beat on high speed for 5 minutes. Reduce the speed to medium and add the condensed milk, lime zest, and remaining lime juice. Pour into the baked pie shell and freeze overnight.
3. For the topping, beat the cream on high speed in the bowl of an electric mixer fitted with a whisk. Beat until soft peaks form. Then add the sugar, vanilla, and beat until firm. Spread the cream on top of the frozen filling. Decorate with lime wedges. Freeze several hours or overnight. Serves 8.

Stone Ground Pizza Crust

Recipe adapted from Serious Eats

 

Ingredients

• 3 cups vegetable stock
• 1 teaspoon kosher salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 ¼ cups stone ground grits
• Cornmeal, for dusting sheet pans

Directions

1. Spray two – 9 inch cakes pans with cooking spray and set aside.
2. Bring the vegetable stock to a boil over medium-high heat. Add the salt, basil, oregano, parsley, pepper, and olive oil. Slowly whisk in the grits and reduce the heat to medium. Stir constantly for 5 minutes (yes, your arm will begin to ache but do not quit stirring). Divide the "dough" equally between the prepared cake pans and smooth out evenly with a spatula. Let the cake pans cool slightly and then transfer to the refrigerator. Refrigerate until the dough is firm, about 1 hour.
3. After the dough has chilled, preheat the oven to 425 degrees and dust two cookie sheets with cornmeal. Using a spatula, carefully loosen the dough from the cake pans. Gently slide each pizza dough crust from the cake pans to the prepared cookie sheets. Bake the pizza crust for 30 minutes. Add additional toppings of your choice and bake for 15 minutes. Serves 4.

I made a Sweet and Spicy Italian sausage pizza and a Chicken pizza (using leftover chicken from this recipe). The pizza sauce was made from tomato sauce and pizza seasoning and the veggies consisted of caramelized onions and peppers. Very yummy!

Mexican Chicken Soup

 

Recipe adapted from Barefoot Contessa: At Home

  

Ingredients

• 2 bone-in, skin on chicken leg quarters
  
• Kosher salt and black pepper
  
• Cooking oil spray
  
• 3 tablespoons olive oil
  
• 2 medium onions, chopped
  
• 4 carrots, chopped
  
• 2 celery stalks, chopped
  
• 4 garlic cloves, minced
  
• 1 (28 ounce) can diced tomatoes with juices
  
• 2 quarts chicken broth
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon crushed red pepper flakes, or to taste
  
• 1 tablespoon kosher salt
  
• 6 (6-inch) corn tortillas, cut in half and then sliced into ½ inch strips
  

 
Directions

1. Preheat the oven to 350 degrees. Place the leg quarters on a sheet pan. Spray the chicken with cooking oil spray and sprinkle with salt and pepper. Roast in the oven for 50 minutes or until internal temperature reaches 175 degrees. Tent with foil and set aside.
   
2. Meanwhile, Heat the olive oil in a large dutch oven over medium-low heat. Add the onions, carrots, and celery. Cook for 10 minutes. Then add the garlic and cook for 30 seconds. Stir in the diced tomatoes, chicken broth, cumin, coriander, crushed red pepper flakes, kosher salt, and corn tortillas. Bring to a boil and then reduce the heat to low. Simmer for at least 25 minutes.
   
3. While the vegetables are simmering, shred the cooled chicken with your hands. Just before serving, stir the chicken into the soup and heat through. Ladle the soup into bowls and top with corn tortilla chips. Serves 8.

Pulled Pork with Tangy Barbecue Sauce

 

Recipe adapted from Poor Girl Gourmet

 

Ingredients

For the sauce:

• 2 tablespoons olive oil
  
• ¼ medium Vidalia onion, finely chopped
  
• 2 garlic cloves, minced
  
• ½ cup apple cider vinegar
  
• 3 tablespoons packed brown sugar
  
• 2 tablespoons honey
  
• 1 (6-ounce) can tomato paste
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons Worcestershire sauce
  
• ¼ teaspoon chili powder
  
• ¼ teaspoon kosher salt
  
• Dash of ground black pepper
  
• ½ cup of water
  

For the pork:

• 3 tablespoons olive oil
  
• Kosher salt and black pepper
  
• 1 (4 pound) pork shoulder
  
• 1 medium Vidalia onion, thinly sliced
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon dried thyme
  
• ¼ cup apple cider vinegar plus 3 ¾ cups water
  

Directions

1. To make the sauce, heat the olive oil over medium heat in a small saucepan. Add the onion, garlic and sauté until translucent. Stir in the vinegar, sugar and honey and simmer until the sugars have all dissolved. Add the tomato paste, mustard, Worcestershire sauce, chili powder, salt, pepper, and water. Let simmer covered for about 30 minutes, stirring occasionally.
   
2. To make the pork, heat the olive oil in a large heavy bottomed dutch oven over medium-high heat. Meanwhile, salt and pepper the roast thoroughly, rubbing the seasoning into the pork with your hands. Once the oil is hot, add the pork to the pot. Brown 3 minutes per side (excluding the small tip ends). Remove the pork to a plate and set aside.
   
3. Reduce the heat to medium and add the onion. Sauté until it is translucent. Stir in the mustard, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Return the pork to the pot along with any juices that have accumulated on the plate. Pour in the vinegar and water. Bring the pot to a simmer and cover with a tight fitting lid. Simmer for 2 ½ to 3 hours or until the pork falls off the bone.
   
4. Once the pork has cooled slightly, discard the liquid, skimming out only the pork and onions. Shred the pork with your hands and place into a large pot. Add ½ of the barbecue sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the pulled pork. Mix thoroughly and heat through. Serve remaining barbecue sauce with pulled pork. Serves 6.