For Valentine’s Day this year, I had a dinner party on Saturday night for 10 people.  I don’t like forced holidays so on February 14th I will be home relaxing and not fighting crowds.  I keep the decor simple but theme based with red everywhere and each of my guests was told to wear red!  The menu-tried three new appetizers which all came out fantastic-love to have people to test my recipes.  And, we had tenderloin, salmon, Asparagus Wraps. Seafood Stuffed Potatoes, Salad, Salmon Bisque (True North sent me fresh salmon which was the hit of the night).  Dessert-Red Velvet Cake, Valentine shaped King Cake and homemade chocolate peanut candies to take home for favors.  What a fun night with lots of wine!!  Of course, I used recipes from Too Hot in the Kitchen!

Valentine’s Day Dinner 2011

When all my kids are in town or they have friends in town with them, I turn to Shrimp and Cheese Grits for a one-dish breakfast.  Everyone loves the recipe whether they are from the south or not.  I like to make it because this recipe I can double and it serves a crowd.  I also add sliced mushrooms and saute with the shrimp, adding that earthy flavor.  I have also made the Shrimp and Cheese Grits ahead of time and frozen.  So, with everyone in town this holiday, you can be sure one morning I have already planned this dish.  My fondest memory is one my daughter was a debutante and had 30 kids staying at my house….I think I used 5-7 pounds of shrimp to feed everyone…and it was all gone.  Sometimes, I freeze the extra for me and pull out dinner as Shrimp and Cheese Grits is one of my all time favorite recipes. 

Shrimp and Cheese Grits from trim&TERRIFIC Freezer Friendly Recipes
Easy to prepare shrimp with cheesy seasoned grits and ham is an easy fulfilling breakfast. The shrimp may be omitted.

Makes 4-6 servings

1 cup quick grits
3 cups water
1/2 cup skim milk
1 1/2 cup shredded reduced-fat sharp Cheddar cheese, divided
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
Dash cayenne pepper
1/3 cup diced Canadian bacon
1 pound medium shrimp, peeled
1 teaspoon minced garlic
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 cup chopped green onions 

1.Cook grits in water and milk according to package instructions.   When grits are ready, stir in 1 cup Cheddar cheese, Parmesan cheese, paprika, and cayenne and stir until cheese is melted.
2.Coat large nonstick skillet with nonstick cooking spray.   Add Canadian bacon and sauté until it begins to brown. Add shrimp and garlic and cook, stirring, until shrimp are fully pink and almost done, 3-5 minutes. Add lemon juice.
3.Remove from heat and stir in grits mixture. Season to taste.  Add green onions.
4.Coat 2-quart casserole dish with nonstick cooking spray. Transfer grits and shrimp mixture to prepared dish. Sprinkle with remaining 1/2 cup Cheddar cheese.

To Prepare and Eat Now: Serve immediately or preheat the oven to 350°F. and bake for 10 minutes or until cheese is melted.
To Freeze: Cool to room temperature, wrap, label, and freeze.
To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350°F. Bake for 30 minutes, covered, or until heated through.

Nutritional information per serving, Calories 268, Protein (g) 26, Carbohydrate (g) 23, Fat (g) 7, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 1, Cholesterol (mg) 134, Sodium (mg) 470, Diabetic Exchanges: 3 lean meat, 1.5 starch

Best Brunch-Shrimp and Cheese Grits

Out of Oven Room-Prepare This Festive Wild Rice Holiday Side

 For a quick and easy holiday side, I love to throw this dish together. Perfect to make when your oven is busy and there is no oven space left, since it’s cooked on top of the stove. While the rice is cooking, sauté the peppers and toss together in no time at all. For an even quicker version, try instant wild rice; it tastes just as good. Wild Rice adds a delicious nutty flavor to the dish, while the peppers add a natural sweetness. Did you know that all peppers are loaded with Vitamin C, and red peppers even have more Vitamin C than an orange?  And, with pecans having more antioxidants than any other nut, this satisfying and nutritious dish is a delectable and colorful side on any holiday table.  

 Wild Rice with Peppers and Toasted Pecans from Holly Clegg trim&TERRIFIC Diabetic Cooking

The colorful peppers liven up this festive side while the toasty pecans add a nice toasty crunch.

 8 servings/serving size: 1 cup

 1 cup chopped onion

1 cup wild rice

1/2 cup rice

3 1/4 cup fat-free low-sodium chicken or vegetable broth

1 teaspoon dried thyme leaves

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 green bell pepper, cut into strips

1/4 cup chopped pecans, toasted

Salt and pepper to taste

 1. In medium nonstick saucepot, bring onion, wild rice, rice, broth, and thyme to boil. Reduce heat, cover, and cook 25 minutes or until rice is done.

2. Meanwhile, in nonstick skillet coated with nonstick cooking spray, sauté peppers for 5–7 minutes or until tender. When rice is done, stir in peppers and pecans and season to taste

 Nutritional information per serving

Calories 159, Protein (g) 6, Carbohydrate (g) 29, Fat (g) 3, Calories from Fat (%) 27, Saturated Fat (g) 0, Dietary Fiber (g) 3, Sugars (g) 3, Cholesterol (mg) 0, Sodium (mg) 28, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

No More Oven Space-Try Festive Wild Rice Side

Crawfish Bisque and Oatmeal Chocolate Pizza-Two Favorites

What goes on behind the scenes when I appear with all my ingredients in bowls and all chopped?  Well, the day before, I chop, dice, pre-cook and organize.  I always want a beauty shot to show my viewers the finished recipe as TV time doesn’t always correspond with the real clock.  However, fortunately, my recipes TRULY are easy and not too time consuming.  My sister says, “a recipe should fit on one page or it is too long.”  She loves my Gulf Coast Favorites book as most pages include two recipes.  Looking for Louisiana recipes, this book includes it all.  Off to the kitchen to prepare for tomorrow’s segment: Crawfish and Sweet Potato Soup and Oatmeal Chocolate Pizza.

Healthy soup and pizza: WBRZ Noon Show