ROASTED GARLIC JALAPENO CHEESE GRITS RECIPE | GUY FIER…
Provided by Guy Fieri
Categories side-dish
Total Time 2 hours 30 minutes
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
- Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
- Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
- Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
THE BEST SHRIMP AND GRITS RECIPE | FOOD NETWORK KITCHE…
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
Provided by Food Network Kitchen
Categories main-dish
Total Time 2 hours 0 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
- Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
- Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
- Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.
More about "jalapeno grits recipe recipes"
SHRIMP AND GRITS (AND INSTAGRAM!) - THE PIONEER WO…
I made Shrimp and Grits on a recent episode of my Food Network show, and when I made it again yesterday, I decided to document the process on my Insta
From thepioneerwoman.com
Total Time 40 minutes
Category main dish, seafood
From thepioneerwoman.com
Total Time 40 minutes
Category main dish, seafood
- Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.To serve, spoon the shrimp and sauce over the grits and garnish with scallions.
See details
NACHO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
See details
SHRIMP AND GRITS (AND INSTAGRAM!) - THE PIONEER WO…
I made Shrimp and Grits on a recent episode of my Food Network show, and when I made it again yesterday, I decided to document the process on my Insta
From thepioneerwoman.com
Total Time 40 minutes
Category main dish, seafood
From thepioneerwoman.com
Total Time 40 minutes
Category main dish, seafood
- Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.To serve, spoon the shrimp and sauce over the grits and garnish with scallions.
See details
NACHO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
See details
CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving
- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
See details
NACHO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
See details
CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving
- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
See details
KENTUCKY GARLIC CHEESE GRITS RECIPE | ALLRECIPES
Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
From allrecipes.com
From allrecipes.com
See details
SHRIMP AND GRITS RECIPE - CHILI PEPPER MADNESS
Nov 17, 2021 · Add the Shrimp. Remove from heat and stir in the shrimp. Peel and devein the shrimp first, if desired. Cover and let the shrimp cook 3 …
From chilipeppermadness.com
From chilipeppermadness.com
See details
CHEESY BAKED GRITS RECIPE | ALLRECIPES
These are good, but I have had better baked grits recipes so I didn't give them five starts. I reduced to 4 servings and baked in a 8 inch loaf pan. I also used fat free milk and 50% low fat cheese, I forgot the parmesan. The grits …
From allrecipes.com
From allrecipes.com
See details
CHEESY JALAPEñO KETO CHICKEN RECIPE (ONE PAN!) - MAEBELLS
Instructions. Combine the cumin, chili powder, garlic powder, salt and pepper, set aside. Heat a 12-inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
From maebells.com
From maebells.com
See details
CILANTRO JALAPENO SAUCE - EASY RECIPE TAKES LESS THAN 10 ...
Dec 11, 2017 · I just came across it yesterday, took a pint of it to a Peruvian chicken infused Euro party, and all of the 20+ participants loved the flavor! I did add a bit more garlic, a bit more mayo, and a fourth jalapeno, which was not de-pitted. I will be using this recipe …
From fifteenspatulas.com
From fifteenspatulas.com
See details
RECIPES - THE OLD MILL
Straight from our kitchen to yours! Make The Old Mill's most delicious southern main dishes, sides, soups, breads, casseroles, appetizers, and desserts.
From old-mill.com
From old-mill.com
See details
CILANTRO JALAPENO SAUCE - EASY RECIPE TAKES LESS THAN 10 ...
Dec 11, 2017 · I just came across it yesterday, took a pint of it to a Peruvian chicken infused Euro party, and all of the 20+ participants loved the flavor! I did add a bit more garlic, a bit more mayo, and a fourth jalapeno, which was not de-pitted. I will be using this recipe …
From fifteenspatulas.com
From fifteenspatulas.com
See details
RECIPES - THE OLD MILL
Straight from our kitchen to yours! Make The Old Mill's most delicious southern main dishes, sides, soups, breads, casseroles, appetizers, and desserts.
From old-mill.com
From old-mill.com
See details