Here is a great recipe for Cappuccino Muffins to add to a a brunch table. It a perfect dish for your post Thanksgiving brunch, when you might sill be sleepy, but want to enjoy every minute you can with family and friends. A delicous coffee…
Month: November 2020
When I first started this blog, I would get stopped in the grocery store with people asking what was I my cart. I was always happy to stop and share. As my recipes and classes became more popular; people wanted to show me what was in their cart. I love having that kind of impact on all of you. That’s is my ultimate goal. I want you to be fearless in your home kitchen!
In this cart, I was shopping for a weeknight dinner, but was hoping to recreate my husbands favorite vegetable dish from a local restaurant. The dish is a roasted broccolini I with caramelized cipollini onions, toasted hazelnuts and cherry tomatoes. There is a little char on the broccolini and the acid and sweetness blend just right with the tomatoes and onions.
I served this great side dish with a lemon chicken and a saffron risotto rice with no cream. It was AMAZING!
- 2 Tbs. Olive Oil, divided
- 1 bunch Broccolini, washed and trimmed 1 bunch will serve one or 2 people
- 1/2 tsp. kosher salt
- 1/2 cup Sweet Cherry Tomatoes, I used Twilights here
- 3-5 Cipollini Onions, sliced thin
- 2 Tbs. Stonewall Roasted Onion Jam
- 1/4 cup Chopped roasted, unsalted, hazelnuts
- 1 Tbs, Good Quality Balsamic Vinegar
- Preheat oven to 375°Toss broccolini with 1 Tbs. olive oil and kosher salt.Line a baking sheet with foil and spread broccolini out in a single layer. Roast in oven, for 15-20 minutes. Broccolini should still be firm but able to be pierced with a fork. Turn on broiler and watch carefully, but get a little char on the leaves.
- Meanwhile, heat 1 Tbs. of olive oil in a sauté pan over low-medium heat. Add tomatoes and stir. Toss ocassionally until tomatoes start to burst.Add sliced onions and stir, as cooking. It should take about 5 minutes for the onions to soften and get translucent.Add Roasted Onion Jam and stir to incorporate and melt.
- Place broccolini on platter and smother with sauce. Sprinkle with hazelnuts and give a quick drizzle of balsamic. ServeIf you have the balsamic reduction (or want to make) that is so popular, that is a great drizzle too
Send me your cart pictures and what you made. Or don’t tell me what you made and let’s see what I can come up with.
Please follow me on Instagram @whiskinthesouthern.
Is there any more quintessential comfort food than Chicken Pot Pie? Who doesn’t remember eating it as a kid? Maybe you remember the frozen version in little pie tins or a restaurant version. If you were really lucky somebody made you a homemade pot pie.…
The last 8 months have been hard on everyone. With the pandemic came the COVID 19, reffing to the pounds that people were gaining when the lockdowns started. I mean who wasn’t’ the baking sourdough and other goodies. Then we got real and a lot…
My family is from Georgia. Even though I grew up in California, I spent most of my summers and vacations there. I loved eating my grandmother’s and aunt’s good cooking. As I grew up, I realized that all that good cooking came with a calorie paycheck.
That doesn’t mean I was going to give up enjoying my favorites. It just meant I had to make some adjustments to how and when I ate all that good food. Now I’m coming up with recipes that make the adjustments for me.
Here is a great example. When making a creamy grits recipe, I would typically use heavy cream. To save a few calories I switched to half-and half. If fat isn’t what you worry about or if you’re trying lessen your dairy, you could use coconut cream. It will add a touch of sweetness, so you may want to add some hot sauce to the mix.
I hope you will enjoying adding this southern classic to your regular rotation.
As always let me know what you think and send me pictures of your dishes. Please follow me on Instagram @whiskinthesouthern.
Healthy-ish Shrimp & Grits
- 3 cups Low Sodium Chicken Broth
- 3 cups Water
- 1-1/2 cups Stone-ground Grits uncooked
- 1 Tbs. Avocado Oil
- 1 cup Chopped Onion I like a medium fine chop
- 3 cloves Garlic, minced
- 2 cups roasted, diced tomatoes you can use canned
- 1 tsp. Worcestershire Sauce you may be able to find a low salt version
- 1/2 tsp. Fresh Ground Black Pepper
- 1 tsp. Kosher Salt
- 1/4 cup Unsalted Butter, divided
- 1 Lb. Large Shrimp (31/40),peeled no deveined
- 1/2 cup Grated Parmesan
- 2-1/2 Tbs. Half-and-half you can also use coconut cream
- 3 ea. Scallions, sliced thinly
- 6 shakes Hot Sauce use a good Southern one
- In a medium saucepan, bring chicken broth and water to a boil. Whisk in the grits and bring back to a boil. Reduce heat to low, cover and cook form 5 minutes. Remove lid and give a quick stir. Cover again and remove from heat. Leave covered until ready to use. At least 20 minutes.
- Heat the avocado oil in a large skillet, add onion and cook until soft and transparent about 8 minutes. Add garlic and cook for an additional minute.Stir in tomatoes, Worcestershire sauce, black pepper, 1/4 tsp. salt and 1 Tbs. butter. Cook over medium heat until butter is melted. Add shrimp and cook until just pink, about 3-5 minutes.
- Add most of the Parmesan (leave enough to garnish when serving), half-and-half, remaining butter and remaking salt. Stir to thoroughly combine.
- To serve: divide evenly among 6 bowls. Top with shrimp and tomato mixture. Sprinkle with scallions and remaining Parmesan. Give each bowl a shake of the hot sauce. Make sure to put the sauce on the table, too
I love food trends. I follow them and try to keep,you all informed. This year I have seen Apple Cider Donuts everywhere! I love that they can be fried or baked. I’ve seen them sprinkled with cinnamon sugar or glazed. I made mine in a donut…
I already knew I was having a love affair with browned butter. It adds such a richness to any dish it’s in. That nutty aroma that fills your house when you are browning it, is amazing. Butter is already great but browning it adds such…