9/25/2012

Baked Garlic Cheese Grits - Recipe

Mmmm......

Cheese Grits

The first time I ever had them was in Charleston, SC with shrimp a few years back...delish!
Yet I had never, ever made them.
I needed a carb for a side last week with some grilled chicken.
Cheese Grits ..why not?!
Need a recipe and decided upon one from Paula Deen.
I opted to swap out a few items from her recipe to make it a tiny bit healthier. :)
So, I used low fat cheddar cheese, no sodium chicken broth, and 2% milk.
You could not tell the difference.
One other item - I used quick grits even though they were not recommended and no issues.

Seriously good.

* Exported from MasterCook *

Baked Garlic Cheese Grits

Recipe By: Paula Deen

Serving Size: 6 Preparation Time: 10:00

Categories: Side Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon ground pepper -- prefer fresh ground

1/8 teaspoon garlic powder

1 cup quick-cooking grits

8 ounces reduced fat cheddar cheese -- cubed

1/4 cup milk, 2% lowfat

2 large eggs -- beaten

1/4 stick unsalted butter

4 ounces reduced fat cheddar cheese -- white cheddar used - grated

Preheat oven to 350 degrees F.
Grease a square 8x8 inch dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2 quart sauce pan.
Stir in the grits and whisk until completely combined.
Reduce the heat to low and simmer until the grits are thick, about 5-8 minutes.
Add the cubed Cheddar and milk and stir.
Gradually stir in the eggs and butter, stirring until all are combined.
Pour the mixture into the prepared casserole dish.
Sprinkle with the white Cheddar and bake for 35-40 minutes or until set.

Source:

"http://www.foodnetwork.com/recipes/paula-deen/baked-garlic-cheese-grits-recipe/index.html"

Copyright:

"2012"

Yield:

"6 "

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NOTES: If using regular grits cooking time will be 8-10 minutes.

9/22/2012

Happy First Day of Fall

Happy Fall!!

Time for apples, apple pies, caramel apples, cool nights,

and crunching through the fallen leaves.

I love fall.

9/18/2012

Mixing it up with Soy Wax

Sharing some more soy wax experience - just may help someone.

I like to make my own soy melts and I have to say that I have been able to create some darn good ones.

But....

I wanted some with lasting power. Those that I could burn a bit today and still have fragrance left for tomorrow. I plowed through various websites to gain more information on what I could do. I like working with soy and did not want to give that up. What I found was to use a mix of a soy wax and a parafin wax. Now, my job was to figure out the ratio I wanted to use and the other wax.

I had settled on KY Para-Soy & KY 133 Votive Tart Wax as the two I would use.

What I decided upon was an 80/20 mix of the two waxes. I wanted to create a wax that would give me a longer throw and I seemed to have found what I was looking for. I created oh, about 12 batches with the 80/20 mix and had great success with it. (woot!) I wanted to make sure that I had found what I was looking for and I did some batches (4?) with a 90/10 mix and it too worked but I wanted that longer 2 day burning experience. I am using about a 7% - 8% fragrance load in the wax and having wonderful success. :-)

Remember:
To test your product! I can't stress this enough. What works for me may not work for you. Test, test, test.

Here are my previous posts about soy wax:

soy help here and working with soy here