Jalapeno Cheese Grits

I got this recipe from my little sister.  She made this for my birthday this past year.  I just made it for the Superbowl and it was a big hit.

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3 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
6 ounces Velveeta cheese, cubed
2 eggs 
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cups pickled jalapenos, chopped
1-2 cups Pepper Jack cheese, grated (according to taste)

Bring water and salt to a rapid boil. Add grits, reduce heat and cook until grits are thickened. About 3-4 minutes.  Stir in butter and Velveeta until melted.  Mix eggs, milk and pepper together.  Add to the grits mixture. Stir in the jalapenos.  Pour into 2 quart casserole dish.  Bake uncovered for 45-1 hour, or until set in a 300 degree oven.  Sprinkle jack cheese on top, return to oven for 15 minutes.

Zucchini Casserole

I got this recipe from my mom, and it was a hit at Aaron's office lunch.

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3 medium zucchini grated (about 3 cups)
1 1/4 cups cubed herb stuffing (I used Pepperidge Farm)
1/2 cup sauteed fresh sliced mushrooms (I sauteed in my bacon grease)
1/4 cup chopped onion
2 slices bacon, cooked and crumbled
1/2 cup grated Swiss cheese
1/4 cup melted butter
1 beaten egg
1/2 tsp. salt
1/4 tsp. pepper
dash of garlic powder

Combine all ingredients. Put in a greased 2 quart casserole dish. Cook for 40 minutes in a 350 degree oven.

Vegetable Casserole

This is one of Aaron's favorite side dishes. We always tell people, that even though it doesn't look that appetizing, it's wonderful.

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1 can french-style green beans - drained
1 can shoepeg corn - drained
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup sour cream
1 can cream of celery soup
salt and pepper to taste

Topping:
1 sleeve Ritz crackers
1 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients, except topping, and place in large baking dish. Refrigerate overnight for the flavors to blend.

Topping: Mix crushed Ritz crackers, butter and almonds and sprinkle on top of casserole. Bake 45 minutes at 350 degrees.

Muffletta Dip

Aaron again...this was a BIG hit at the office the other day, so I volunteered to type it up for Cheryl.

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1 cup chopped green olives with pimientos

3/4 cup chopped cooked ham

3/4 cup chopped salami

3/4 cup chopped provolone cheese

1/2 cup chopped mozzarella cheese

1/2 cup chopped cauliflower

1/2 cup chopped pitted kalamata olives

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 tbsp chopped fresh parsley

2 tbsp capers, drained

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/4 cup white wine vinegar

2 tbsp olive oil

pita chips

In a large bowl, combine everything but the vinegar and oil.

In a small bowl, whisk together the vinegar and oil. Pour over olive mixture, tossing to coat. Serve with pita chips.

You can make it up the day before, just add the vinaigrette just before serving.

I have to give props where props are due: I think this is a Paula Deen recipe from one of her magazines.

Cheryl's Stir-Fry

Aaron here. Cheryl made some stir-fry tonight that was delicious, so I thought I would squeeze her for the recipe. Here we go.

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1 red bell pepper

1 green bell pepper

1 carrot

2 zucchini

4 thingies of cauliflower

2 tbsp EVOO

2 tsp minced garlic

2 tsp dried onion

2 tsp dried basil

salt

lemon pepper

DiGiorno Three Cheese (it has Parmesan, Romano and Asiago - of course, you could use freshly grated or whatever you had around)

Thinly slice all the vegetables...you know...like for a stir-fry. Heat the oil in a pan (or wok). Add the garlic and cook it for a couple of minutes. Add the onion and cook it for another minute.

Add all the vegetables. Cook for about 5 minutes. Add basil, and salt and lemon pepper to taste. I couldn't nail her down on how much salt and lemon pepper she used.

Continue cooking until the veggies are "crisp tender"...whatever that means...then take it off the heat, sprinkle some cheese on top and cover it with foil for a few minutes.

It was AWESOME.

Let me put it this way. There was also meat served as part of this meal...and it wasn't my favorite part of the meal. I know. You can't believe it, right? Believe. it.

Jalepeno Rice

This recipe is for my sister. This is another of my mom's recipes that we like to make.

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3 cups cooked rice
2 cups sour cream
1 small can diced green chilies
1 medium jalapeno, seeded and diced
salt to taste
3/4 lbs. monterey jack cheese, sliced
1/4 cup shredded cheddar cheese

Combine 1st five ingredients. In a lightly greased casserole dish, layer rice and monterey jack cheese (probably 3 layers of each). Top with cheddar cheese. Cook in a 350 oven for 30 minutes.

Squash Casserole

This one if for Aaron, who said this had to go on here.

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8 cups sliced yellow squash
3 Tbls. butter
1 cup water
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. cayenne pepper
1 tsp. minced garlic
4 oz. cream cheese, cubed

Combine everything but the cream cheese. Cook on stovetop until squash is tender. Drain out all water and juice. Add cream cheese and stir until melted.

(Aaron here...this is a Cheryl original. It is awesome!)

Black Bean and Corn Salad

This is my favorite version of the black bean and corn salad. There are many different recipes for this out there.

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2 cans black beans, drained and rinsed
2 cans corn
3 medium tomatoes, chopped
1 jalapeno, chopped
4 green onions, chopped
2 Tbls. oil
1/4 cup chopped cilantro
1/4 cup lime juice
salt and pepper to taste
1/4 cup picante sauce
2 avocados, chopped

Combine first 9 ingredients. Refrigerate and let flavor overnight, or at least 4 hours. Add the picante sauce and avocados right before serving. You can serve with tortilla chips, or by itself.

Enjoy!

Fried Vegetable Batter

Here's something that's handy to have around. This isn't really a specific recipe, so-to-speak. But this batter is great on squash. It works for onion rings, too. You get the idea...

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3 tbls cornstarch
3 tbls flour
1 tbls cornmeal
1 tsp salt
1 tsp baking powder
6-8 tbls ice water


Mix it all together. Coat your vegetables. Throw them in some hot oil in a frying pan. Brown them on both sides.

Simple...and tasty.

Nutty Herb Rice

This is one of my favorite rice dishes of all time of all time!

Seasoning:
1 cup almonds
1/2 cup chicken bullion
1/2 cup dried parsley
1 tbls dried basil
1 tbls dried minced onion
1 tbls dried dill weed
2 tsp season salt
1 tsp garlic powder
1/2 tsp dried lemon peel
1/2 tsp pepper


Follow directions on rice. Add 3 tbls seasoning per cup of rice while cooking.

Potatoes Elite Casserole

This is one of our new favorites.

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6 medium potatoes, cooked and grated
1 1/2 tsp. salt
1 cup sour cream or French onion dip
6 to 8 green onions, chopped
1 cup shredded cheddar cheese
1/2 cup melted butter

Combine all ingreidents except butter, spoon into 2 quart casserole. Pour butter over top and bake at 400 degrees for 25 minutes or until lightly browned. Serves 6 to 8.