Eggplant Rollatini

I'm not a huge fan of eggplant. I'm not even a medium-sized fan of eggplant. Maybe a small one. Maybe. Sure I like it fried in a crispy curry batter, but in general, nope it's just not my favorite.

Guess what filled our last CSA basket of the growing-season to the brim? Bunches and bunches of eggplant! So I'm really branching out here and trying to find some good recipes for all of this fresh eggplant. I remembered this one from our CSA Farm Cookbook, and it was just as good as my memories. The prosciutto adds the perfect hint of meaty flavor to this hearty dish. Even I am wild for this stuff - I hope you enjoy it, too!

Eggplant Rollatini
adapted from our CSA Farm Cookbook

1 1/2 cups flour
3 large eggs
1 teaspoon salt
1 teaspoon pepper
1/4 cup grated parmesan cheese
2-3 medium-small eggplants (about 1.5 lbs.) sliced lengthwise 1/8-inch thick
1 cup vegetable oil
1 cup whole milk ricotta cheese, drained overnight (see instructions below)
2 tablespoons Italian flat-leaf parsley, chopped
1 cup shredded mozzarella cheese, divided
1/4 pound thinly sliced prosciutto
1 1/2 cups marinara sauce
3 tablespoons grated parmesan cheese

In one shallow dish, place 1 cup of flour. Next, place two of the eggs in a second shallow dish, and lightly beat. In a third shallow dish, place salt, and half the pepper, and the parmesan in a bowl with 1/2 cup of the flour and and mix with a fork or a whisk until blended. Dip the eggplant slices in the flour, then into the eggs, then into the flour-and-cheese mixture.

Meanwhile, heat oil in a large, deep skillet until hot but not smoking. Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.

Preheat the oven to 350 degrees. Place the drained ricotta in a bowl and mash it with a fork. Add the last egg, the parsley, half of the shredded mozzarella, the remaining half of the pepper, and mix well. Set aside.

To stuff the eggplant, place one slice of prosciutto on top of the eggplant.

Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.

Beginning with the wider end of the eggplant, roll up, from top to bottom. Pour 1 cup of the marinara sauce into an 8x12" baking dish. Place the eggplant rolls side by side on top of the marinara sauce.

Pour the remaining sauce over the eggplant rolls. Sprinkle with the 3 tablespoons of grated parmesan cheese and the remaining 1/2 cup of shredded mozzarella.

Bake for 25 minutes or until bubbly around the edges. Remove from the oven and let cool for 2-3 minutes before serving.

Note: To drain ricotta cheese, peace it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey and use the cheese as directed in the recipe!

For a vegetarian option: simply omit the prosciutto!

Shrimp Scampi

Shrimp Scampi has been one of my favorite dishes for years. When I was little, my dad would tease me and call it "Scamp Shrimpi."

This version is not only tasty, but pretty easy and quick too! The shrimp are cooked perfectly, and the lemon and white wine blend beautifully with the shallot, garliic, and parsley for a light but satisfyingly rich dish.

Shrimp Scampi
adapted from Tyler Florence

1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, sliced
Pinch red pepper flakes (optional)
1 pound large shrimp, peeled and de-veined, but leave the tail on
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine (a nice sauvignon blanc works quite well)
Juice and zest of 1 lemon
1/4 cup chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Pork Tenderloin with Sweet Potatoes and Apples

Here is a super retro recipe that I found in one of my vintage cookbooks. I was so excited to find The Meats Cookbook by Southern Living at a book fair I visited several months ago. What could be more exciting for a southern gal than a whole cookbook of meats?

This recipe captures some of my favorite fall flavors - absolutely delicious! The pork is tender and juicy, sweet with the flavors of the apple juice and cinnamon. The sweet potatoes melt in your mouth. And the apples? Let's just say it's like having dessert built-in to your meal!

Pork Tenderloin with Sweet Potatoes and Apples
Adapted from The Meats Cookbook by Southern Living

1 tablespoon olive oil
1 large pork tenderloin
2 cups milk
1/2 cup flour
salt and pepper to taste
1/2 teaspoon cinnamon
4 medium apples, peeled and cored
4 tablespoons brown sugar
4 tablespoons raisins
2 large sweet potatoes, quartered
4 large marshmallows

Heat the olive oil in a heavy skillet on the stove. Meanwhile, dip the pork in the milk. Mix the flour with the salt and pepper and cinnamon, and dredge the pork with the flour mixture. Brown the pork in the skillet over medium-high heat.

Meanwhile, fill the center of the cored apples with the brown sugar and raisins, and place the sweet potatoes and the apples in your crock pot. Add the pork and any drippings. Pour over the remaining milk and cover.

Cook on low for about 6-8 hours or on high for about 4 hours. Place a marshmallow on each apple just before serving (optional).

Tip: You could easily adapt this recipe for a dutch oven by adding all your ingredients to the pot after browning the meat. Cover and cook over low heat for 1 hour and 15 minutes.

Quick Garlicky Tomato Sauce

I've said it before, and I'll say it again - sometimes just the simplest, freshest ingredients don't need a whole lot of hootenanny in order to make a delicious dish. Simple stewed tomatoes with pungent garlic and fresh herbs make a perfect pasta sauce - quick, easy, fresh, simple, pure - delicious!

Quick Garlicky Tomato Sauce

2 tablespoons extra virgin olive oil
10-12 ripe Roma tomatoes, quartered
4 large cloves of garlic, thinly sliced
Salt and pepper to taste
6-8 large basil leaves, chopped
4 servings of your favorite pasta (I went with gnocchi!)

Over medium-low heat, pour the extra virgin olive oil into a heavy skillet. Add the tomatoes and the garlic. Cover and cook for about 10 minutes, stirring occasionally, until the tomatoes begin to break down. Season with salt and pepper to taste and add half of the chopped basil. Cover and cook for another 2 minutes.

Serve the sauce over the pasta, garnishing with the remaining basil.

And I'm not gonna lie to you, dear readers - after I took these photos, I decided to sprinkle a bit of crumbled feta on top! Delish!

Slow Cooked Fresh Tomato Sauce

Tomato season is in full swing here in North Georgia, and those 'maters were piling up high in our kitchen this week! I decided to take all our fresh, ripe Roma tomatoes and make a gorgeous slow-cooked tomato sauce.

I'm not gonna lie to you, dear readers. This sauce was a heck of a lot of work! In the end, was it really truly worth it?! Oh, heck yeah!!!

Fresh Tomato Sauce
made up on the fly by yours truly

2 lbs. fresh, ripe tomatoes (or 2 large cans crushed tomatoes)
2 tablespoons olive oil
1 medium green pepper, diced
1 medium onion, diced
3 large cloves of garlic, minced
1 cup water
1 tablespoon of your favorite Italian seasoning blend
1 tablespoon balsamic vinegar
3 tablespoons sugar
1/2 cup Italian red wine (optional)
3 tablespoons tomato paste
Fresh basil and oregano

Boil a large pot of water. Place the tomatoes (in batches if necessary) into the boiling water for 60 seconds. Remove the tomatoes with a slotted spoon and place into a bath of ice water to cool. When tomatoes are cool enough to handle, remove the skins, and core/seed the tomatoes. (BTW, this part will really freaking hurt if you have paper cuts on your fingers - oow!) Place the remaining flesh into your crock pot.

In a large skillet, heat the olive oil over medium-high heat. Add the green pepper and onion, sauteeing until soft - about 5 minutes. Add the garlic and cook for another two minutes. Pour the veggies over the tomatoes in the crock pot.

Next, add the water, Italian seasoning, vinegar, sugar, and wine into the crock pot. Turn on low and cook for 4-7 hours, stirring occasionally if possible (i.e. get your husband/friend/dog to do it when s/he comes home for lunch). During the last hour of cooking, add the tomato paste and a teaspoon or two of fresh basil and oregano, chopped.

If you like a finer texture, then transfer half of the sauce to a blender or food processor and carefully blend until smooth (remember you're dealing with a very hot liquid!). Return the blended sauce to the crock pot and stir.

Serve hot over cooked pasta of your choice, and garnish with fresh herbs. Enjoy!

Lime and Cilantro Grilled Shrimp

Here's a quick weeknight meal for the summertime! the flavors meld beautifully, and the grill keeps all the heat outside, where it belongs!

Lime and Cilantro Grilled Shrimp

4 limes, juiced
1 teaspoon lime zest
3 tablespoons olive oil
1 teaspoon garlic powder
1/4 cup finely chopped cilantro, plus extra for garnish
Salt and pepper to taste
1 lb. shrimp, peeled and de-veined

In a small saucepan, combine the lime juice, zest, olive oil, garlic powder, cilantro, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes. Cool completely.

Marinate the shrimp in the lime mixture for at least 30 minutes. Then grill over medium-high heat for 2 minutes on each side, or until they are cooked through.

Serve immediately, garnished with fresh cilantro. . . Okay, so I forgot the garnish for the pictures - whatever! They're still pretty!

Green Chilaquiles

So, you know me, dear readers. I can't just stop at making salsa out of my tomatillos. I had to incorporate them into a fabulous new dish! I kept reading about green chilaquiles - basically glorified nachos with chicken and tomatillo salsa. I decided to go for it, even though my husband is not a huge fan of chips or nachos.

He ate three bowl-fuls of this stuff!

This dish was delicious! The toasty cheese compliments the tangy salsa perfectly, all atop deliciously moist chicken and crunchy tortilla chips. This one is a keeper!!!

Green Chilaquiles

3-4 big handfuls tortilla chips
1 cup salsa de tomatillo (see recipe above)
2 cups shredded cooked chicken
1 cups shredded monterrey jack cheese
Cilantro, for garnish

Preheat your oven to broil, and grease a 9x9-inch baking dish. Lay a generous bed of tortilla chips across the bottom of the prepared dish. Spread an even layer of chicken over the top of the chips. Drizzle the salsa de tomatillo evenly across the chicken and sprinkle with the cheese.

Broil for 2-3 minutes, until the cheese is melted and bubbly. Garnish with cilantro and serve immediately.

Saucy Pork Chops

Here's another retro recipe: this one comes from my mom's collection of little scraps of paper with recipes scrawled on them. I'd call it a recipe box full of recipe cards, except that it's more of a pile of old receipts and other random scraps of paper bearing recipes in her almost indecipherable script stuffed into an old cookbook. My mom and I spent hours one night last week poring over these tid-bits of goodness. This recipe is just one in a treasure-chest of goodies!

Saucy Pork Chops
from our family friend, Bobby

2 tablespoons extra virgin olive oil
6 chops, about ¾ inch thick
Salt and pepper, to taste
1 medium onion, thinly sliced
1 10.5-ounce can condensed cream of chicken soup
¼ cup ketchup
2-3 teaspoons Worcestershire sauce

In a large skillet, heat the oil over medium-high heat. Season your chops with salt and pepper on both sides. Add them to the skillet, browning for 2-3 minutes on each side. Top with onions.

In a medium bowl, combine the rest of the ingredients and pour over the chops. Cover and simmer for 45-60 minutes. Serve hot.

Chicken and Rice Salad

During the summer here in Georgia, there are days that are so swelteringly hot that you are loathe to turn on any heat-generating appliance in the house. Today was one of those days.

So what do you do for dinner on a day like this? Make a nice, hearty, cold salad like this one!!

Chicken and Rice Salad
my mom's friend Sue

2 6-ounce boxes long grain wild rice (recommended: Uncle Ben's)
3 ½ cups cooked chicken, torn into bite-sized bits
4.5 ounces ripe black olives drained and chopped
½ cup chopped green onion w/ tops
½ cup pecans chopped
1 cup celery, chopped
salt and pepper
1 ½ cup mayo (add gradually)
2 tablespoons chopped fresh parsley

Cook rice according to the directions, but omitting any seasoning packet that might come with the box. Toss all ingredients together except for the mayo and parsley, seasoning with salt and pepper to taste. Stir in the mayo gradually, using only as much as needed to suit your tastes. Chill until ready to serve. Garnish with parsley. Serve with iceburg lettuce cups to make tasty wraps!

Sausage Stuffed Peppers

Here's another easy weeknight meal that I made up with some fresh and flavorful ingredients we had on hand. These peppers were bursting with flavor - but still quite lean because we used chicken sausage.

Sausage Stuffed Peppers

4 medium red or green bell peppers, cleaned and cored
2 italian sausages (we used sundried tomato chicken sausages)
1 tablespoon extra virgin olive oil
1/2 cup onion, diced
1 large clove of garlic, minced
1 medium tomato, diced
1/2 cup tomato sauce or marinara
2 cups cooked brown rice
1/4 cup freshly grated parmigiano reggiano
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
Salt and pepper to taste
4 slices mozzarella cheese

Preheat your oven to 400 degrees. Grease a baking dish and set your cleaned and cored peppers inside of it. Use balls of tinfoil to prop them up if you have trouble making them sit correctly.

In a large pan over medium-high heat, brown the sausages. Remove them from the pan and slice 1/4" thick on the bias.

Add the olive oil to the pan, and add the onions, garlic, and tomato. Cook over medium-high heat for about 4-5 minutes, until the onions are tender and the tomato begins to break down. Add the sausage back to the pan, along with the sauce, the rice, the parmesan, and the herbs. Stir to combine and continue to cook until heated through. Adjust seasonings to taste with salt and pepper.

Fill the peppers with the sausage-and-rice mixture. Top with the mozzarella slices. Bake in your preheated oven for 15-20 minutes, until cheese is melted and peppers are slightly tender. Enjoy!

Slaw Dawgs!

What do you call it when you put cole slaw on a hot dog in Georgia? Well, a Slaw Dawg of course!!!

Okay, so maybe this isn't a real "recipe" but come on - the pictures alone justify this post! Plus, I wanted to be sure to share with you my favorite way to cook hot dogs in time for the Fourth of July next weekend. So here are my Slaw Dawgs!

Slaw Dawgs

4 tablespoons butter or margarine
4 all-beef hot dogs
4 hot dog buns
2 cups of prepared cole slaw
Ketchup and mustard

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the hot dogs and allow them to cook, turning occasionally until they are brown and crispy on all sides.

Remove the dogs from the pan and add the remaining 2 tablespoons of butter. When it has melted, place your hot dog buns in the pan. Allow the buns to brown, turning so that each side is crispy.

Put your hot dogs in the prepared buns, and top with slaw, ketchup, and mustard. Doesn't get much more summery than this, folks!!!

Crispy Baked Chicken

I have to admit to you, dear readers, that there was a time when I was intimidated by the task of baking chicken. It seems so simple - put it in the oven until it's done, right?

But how do you know when your chicken is cooked through? Until the inside isn't pink? Until the juices run clear?

But was the inside pink to begin with? And did the juices ever NOT run clear?

I just couldn't figure it out. I either ended up with chicken that I was too scared to eat, or chicken that was too tough to eat!

Well, the best purchase I ever made was the $1.99 meat thermometer that I bought at the supermarket one day. Stick it in your chicken breasts when you think they are close to being done, and see if it registers 180 degrees. If so, then you're good to go! Juicy, tender chicken that is safe to eat.

So shell out the extra two bucks for a meat thermometer and try out this amazingly tasty chicken. Crispy on the outside, juicy on the inside - you are going to love this stuff!

Crispy Baked Chicken
inspired by Pioneer Woman

4 chicken breasts, cleaned
1 cup fat free Greek style yogurt (or any plain yogurt)
1 1/2 cups panko bread crumbs (crushed cornflakes do the trick, as well)
1/2 teaspoon garlic powder
2 teaspoons your favorite seasoning blend (Mrs. Dash, herbes de provence, cajun, whatev)
Salt and pepper to taste
4 thin tabs of butter

Preheat your oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.

You can start by either marinating or simply coating your chicken in the plain yogurt. Either way works fine. In a shallow dish, combine the panko breadcrumbs with the garlic, seasoning blend, and salt and pepper. Completely coat each piece of chicken with the bread crumb mixture, and place in the baking dish, about 1 inch apart. Top each chicken breast with a thin tab of butter.

Cover with foil and bake for 50-60 minutes, until chicken is cooked through and your meat thermometer registers 180 degrees when inserted into the center of the meat. Serve immediately.

Taco Burgers

The idea for these awesome burgers came from my friend Hayley. She has a fabulous shopping blog - Deals, Steals & Heels - you should check it out!

Taco Burgers

1 packet of dry taco seasoning
1.5 lbs. ground beef (~85% lean)
1 egg, lightly beaten
4 slices cheddar or cheddar jack cheese
4 buns
Red onion, sliced
Guacamole (make your own! it's easy!)

In a medium bowl, combine taco seasoning, ground beef, and egg lightly until completely combined. Divide the meat into four equal patties.

Grill the patties to desired done-ness, topping with sliced cheese during the last 2 minutes of grilling. Grill the buns, too, if desired.

Place a patty on each bun, and top with sliced onion and guacamole. Enjoy!

Pesto and Goat Cheese Stuffed Chicken

Here is an amazingly flavorful chicken recipe from my friend Ashley. We loved the freshness of the basil with the sweet sundried tomato and the tang of the creamy goat cheese. This is the perfect upscale weeknight dinner!

Pesto and Goat Cheese Stuffed Chicken
adapted from a recipe by Ashley of HauteCakes

4 chicken breasts, pounded to about 1/4-inch thin
1/2 cup sundried tomato pesto (you can buy this at the grocery store or make your own)
1 large clove of garlic, minced
7-8 large fresh basil leaves
about 2 ounces of goat cheese
Salt and pepper to taste

Preheat your oven to 350 degrees. In a blender or food processor, blend the pesto, basil leaves, garlic, and goat cheese, just until combined. Spread the mixture over each chicken breast, and roll it up, securing with toothpicks. Sprinkle with salt and pepper to taste.

Bake, uncovered, for about 45-60 minutes, or until chicken is cooked through. Remove the toothpicks and serve hot with your favorite veggies.

Herb Roasted Chicken Breasts

A healthy dinner for a spring weeknight with fresh herbs from the garden. The marinade makes this chicken extra tender. The blend of fresh herbs makes it irresistible!

Paul Newman's dressing has been a favorite marinade in my family for a long time - it is great on chicken, pork, and especially london broil. The blend of herbs adds an earthy fragrance, and compliments the tender, juicy chicken perfectly.

Herb Roasted Chicken Breasts
2 fresh split chicken breasts (w/ bone and skin)
1 sprig rosemary, leaves removed
3 stems of thyme, leaves removed
1 handful flat italian parsley
4-5 sage leaves
1/4 cup balsamic vinaigrette (recommended: Newman's Own)
3 tablespoons olive oil

Clean the chicken breasts and place them in a large ziplock bag.

In a blender or small food processor, measure all the rest of the ingredients. Blend on high speed for about one minute, until herbs are chopped fine and liquid is emulsified. Pour the marinade into the bag with the chicken, schmooshing it around until the chicken is completely coated. (And yes, schmooshing is the technical term.) Refrigerate for at least 30 minutes or up to overnight.

Preheat the oven to 375 degrees. Place the chicken and the marinade in a greased baking dish and cover with foil. Bake for about 1 hour, until a meat thermometer inserted into the meat registers 180 degrees. Serve immediately with your favorite veggies and sides.

Grilled Fish Tacos

Here's a tasty little number I came up with: grilled fish tacos. Hubby and I love mexican food, and eating lighter is on our agenda these days with a beach vacation coming up. So here is my lightened-up version of fish tacos. Instead of fried fish, it's grilled. Instead of creamy sauce, use some guacamole. And those fiber-packed tortillas really aren't that bad! Spicy, tangy, creamy, delicious.

Grilled Fish Tacos

4-6 soft taco tortillas (the high-fiber ones are actually good)
1/2 lb. tilapia filets
1 teaspoon cajun seasoning
1 teaspoon fajita seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (if your seasoning blends contain no salt)
Salsa
Guacamole
Fat free sour cream
Shredded cheese (recommended: cheddar jack)
Cilantro

Heat your outdoor grill, george foreman, or stovetop grill pan to medium-high heat. Spray with cooking spray or olive oil.

Meanwhile, cut your tilapia filets into 2" by 1" chunks. In a small bowl, combine the cajun seasoning, fajita seasoning, pepper, and salt. Sprinkle half of the seasoning mixiture over the fish chunks.

When the grill is heated, use tongs to place the fish on the heat, seasoned-side-down. Apply the other half of the seasoning to the tops of the fish. Grill for 4-5 minutes on each side. You will know that the fish is ready to turn over when the fish releasesz easily from the grill, and you see nice golden brown grill marks on it.

Serve the fish with the tortillas and your favorite toppings. Makes about 2 servings.

Garden Pesto Tortellini

This meal was the unplanned love-child of a rushed trip to the grocery store and a night of cleaning out the fridge. When I asked the hubs what we should call it, he said something like "Good Garden Pasta Surprise." I said, "Um, no."

Garden Pesto Tortellini
1 package of refrigerated cheese-filled tortellini
12-15 spears of asparagus, washed and cut into 1" pieces
2 big handfuls of fresh spinach, roughly chopped
1/3 cup sundried tomatoes, sliced and reconstituted in water (soak for 10 min.)
1 cup fresh basil pesto (buy pre-made or click here for recipe to make your own)
1 1/2 to 2 cups cooked chicken, torn into bite-sized pieces (optional ~ for vegetarians)

In a large pot of boiling water, cook tortellini according to package instructions. When they have about 3 minutes left to boil, throw the asparagus, spinach, and tomatoes into the water with the tortellini. Drain and return to pot. Add the pesto and the chicken, tossing to coat.

Serve immediately with toasty garlic bread. Or chill thoroughly and serve as a fresh tortellini salad!

Georgia Shrimp 'n' Grits

Like many other aspiring chefs, I looooove to watch the Food Network. One of my favorite shows is called Throwdown with Bobby Flay. The idea behind this show is that Chef Flay travels to challenge the best of the best to a culinary throwdown, where he tries to top their very best dish.

Well, you can imagine how excited this Georgia girl was to watch the episode where Chef Flay challenged the widely-recognized King of Shrimp 'n' Grits, Joe Barnett of Washington, Georgia, to a Shrimp 'n' Grits cookoff! Of course, my fellow Georgian Mr. Barnett took the prize, and here is my version of his fabulous recipe.

Holy camoly is this stuff good - the shrimp are tender and spicy, the grits are perfectly creamy and fluffy, and the sauce? Oh, my goodness the sauce . . . Hold on while I drool for a moment. . . It's salty and hammy and melts around the shrimp, bringing the whole dish together.

Georgia Shrimp 'n' Grits
adapted from Joe Barnett's Recipe

3/4 lb. wild Georgia shrimp
1 tablespoon Cajun seasoning
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
Freshly ground black pepper to taste

1 cup water
1 chicken bouillon cube
1 tablespoon butter
1/2 cup quick-cooking grits
1 1/2 teaspoons tomato paste
1/2 cup heavy cream
2 ounces sharp cheddar cheese, shredded

1 tablespoon butter
1 large clove garlic, finely minced
4 teaspoons flour
1/2 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 slice cured country ham, cooked and torn into pieces

Peel and de-vein the shrimp (i.e. get your husband to peel and de-vein the shrimp). Combine in a small bowl the Cajun seasoning, the paprika, the Italian seasoning, and the pepper. Sprinkle the mixture over the shrimp, tossing until they are well coated. Set aside.

Next, pour the water, the chicken boullion, and the butter into a heavy saucepan. Bring the mixture to a full boil. Slowly add in the grits, and whisk constantly, cooking over medium-low heat for 5 minutes. Add the tomato paste, the cream, and the cheddar cheese. Continue to cook and whisk for 2-3 more minutes, until grits become very creamy and thick. To quote the original recipe, "Don't skimp on the butter and the cream, folks."

In a large skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Pour in the spiced shrimp and cook JUST until they are done and tender, about 2 minutes (depending on the size of your shrimp). Do not overcook or your shrimp will get rubbery. Remove the shrimp from the pan to a clean bowl and set aside.

Return the pan to the stove. Add the flour to the drippings, stirring to make the base of a roux. Cook for 10 minutes until medium tan in color. Slowly whisk in the chicken stock and the cream. Cook for 2 minutes, then add the worchestershire sauce and hot sauce, stirring to incorporate. Finally, add the country ham.

Serve the shrimp on a generous bed of grits, topped with the roux sauce. Enjoy!!