Grillades and Grits | #SoulFoodSunday | Meat Stew
Grillades and Grits | #SoulFoodSunday | Meat Stew - This Grillades and Grits video is a popular dish served in New Orleans and throughout the south for breakfast and brunch. Grillades served over some Cheesy Grits just sends this dish over the edge. Another option would be to serve this sort of Meat Stew over some Garlic Herb Mashed Potatoes. So follow along and be amazed! It even smells like brunch, breakfast or even the holidays. This is a must try if you've never been treated to this dish before.
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Grillades
Ingredients
1.5 - 2 lbs. Top round steak cut into thin slices
3 - 4 tbsp Vegetable oil
1/3 cup All purpose flower
2 tbsp Creole seasoning (Creole Kick)
3 cloves Garlic, minced
1 can Beef broth 14.5 ounces
1 can Fire roasted tomatoes, undrained
1 Celery stalk, chopped
1 small Onion, chopped
1/2 red Bell pepper
1/2 green Bell pepper
2 Bay leaves
1 tsp Tabasco sauce
2 tbsp tbsp Worcestershire sauce
1 tsp Red wine vinegar
1 tsp Italian seasoning
Simmer your meat sauce for 1 hr 20 min
Cheesy Grits
Ingredients
1 cup Stone ground grits
2 cups Chicken broth
3 tbsp butter
1/2 cup Half & Half or regular milk
1 - 2 cups Sharp cheddar cheese
Salt and Pepper to taste
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Broccoli Polenta | Corn Grits | The Vegan Test Kitchen
The perfect appetizer or base to your next Italian meal, this broccoli polenta from the Veganomicon can either be formed into cute shapes, or eaten freeform, right out of the pot! Throw some marinara on it and it's a pairing made in heaven.
*gluten free *soy free
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Broccoli Polenta Recipe:
3 1/2 cups vegetable broth or water
1/2 tsp salt (or more depending on your vegetable broth)
1 cup polenta corn grits (polenta)
2 tbsp olive oil
4 cups very well-chopped broccoli, stalks and tops (pieces should be no larger than 1/4 inch)
#vegan #veganomicon #polenta
How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef
Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love!
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✅Ingredients
• 6 whole bell peppers, any color
• 3/4 to 1 pound lean ground beef
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1½ teaspoon salt
• 1/2 teaspoon black pepper
• 1½ cups shredded pepper jack cheese, divided
✅Instructions
1️⃣ 00:00:20 - Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2️⃣ 00:00:26 - Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3️⃣ 00:00:50 - In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4️⃣ 00:01:30 - Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
5️⃣ 00:02:12 - Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
6️⃣ 00:02:48 - Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
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Cook this with Shereen: Italian-Style Shrimp and Grits
Originally Published 01/30/2015 - In this week’s edition of Cook This, Chef Shereen Pavlides puts an Italian spin on a southern staple.
Shrimp & Grits: Easy to make full meal
Aloha guys! This is a easy to make flavor packed dish. Bourbon can be omitted in this recipe if needed. This was one of my absolute favorite dishes at my restaurant and is great served with some sautéed kale! Please enjoy, subscribe if you can and mahalo for watching!!
Grits:
1/2 cup - corn meal
2 cups - water
1/4 to 1/2 cup - cream (make it as creamy as YOU like)
1 Tbsp - butter
1/2 cup - shredded cheddar (or whatever melty cheese you got)
1/4 cup - Parmesan or Romano
Salt & pepper to taste
Shrimp:
1 whole yellow onion - julienned
12 - 16 peeled & deveined shrimp
5 - garlic cloves
2 Tbsp - creole seasoning (or you can substitute Italian seasoning & old bay together)
1/4 to 1/2 cup - whiskey (I like 1/2 but you can get away with 1/4) optional
2 Tbsp butter
1/4 cup - cream (or milk)
Salt to taste
Parsley
My creole seasoning:
2 Tbsp - paprika
2 Tbsp - salt
2 Tbsp - garlic powder
1 Tbsp - black pepper
1 Tbsp - onion powder
1 Tbsp - cayenne pepper
1 Tbsp - dried oregano
1 Tbsp - white sugar
Shrimp & Grits Italian Style (Our way) | Cookin’ with Dad #17
Hello everybody! Inspired by the classic Southern Shrimp and Grits dish, we made it our way... Italian style! Hope you enjoy it. Here's the recipe:
In a pot add olive oil and butter. When hot add chopped red onion, 2 cloves of garlic, and fresh oregano. Sauté until translucent.
Pour in a mixture of 1 cup water, 1 cup cream, and 1 cup whole milk.
Bring to a boil and once it’s boiling slowly whisk in 1 cup of polenta (corn grits). Bring it to a simmer.
While stirring add a pinch of salt, garlic powder, Italian seasoning, and crushed black pepper to taste.
Add 1/4 cup Parmigiano Reggiano cheese, a piece of brie, 4 slices of gouda, and 4 slices of cheddar mild chopped up. Add chopped green scallions.
If it's too thick, you can thin it out with little milk. Look for a nice creamy texture.
Grill shrimp seasoned with olive oil, salt, and pepper.
Top with fresh basil. Enjoy!
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