CAJUN SPICED CHEESY GRITS
This recipe gives a Cajun twist to a Southern favorite! Cheesy grits makes an easy 15-minute side dish to round out any meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat milk, water, Cajun seasoning, salt, pepper and garlic powder to boiling. Gradually add grits, stirring constantly. Reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened.
- Add cheeses to grits mixture; stir until cheese is melted. Serve warm. Garnish with onions.
Nutrition Facts : Calories 300, Carbohydrate 26 g, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg
CAJUN VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
- Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
- Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
- Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
- Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
CAJUN BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16h20m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
- When ready to cook, preheat the oven to 275 degrees F.
- Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
- Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
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