Entries by Max Reed

Sautéed Shrimp with Cheese Grits

GRITS: 1-1/2 cups chicken broth 1-1/2 cups milk 3/4 cup Dixie Lily Quick Grits 1/4  tsp. salt or garlic salt 1 cup shredded cheddar cheese SAUTEED SHRIMP: 1 cup diced, cooked bacon 1/2 cup slivered onion 1 lb. medium shrimp, peeled and deveined 2 tsp. hot sauce, or to taste 1/2 cup thinly sliced green […]

Red Beans and Rice

1        lb. (2 cups) Red Kidney Beans, soaked 1        Tbsp. vegetable oil 2        green onions, chopped 1/2    cup white or yellow onion, chopped 1/4     cup celery leaves, chopped 2        garlic cloves, minced 5        cups water 1        tsp. salt 1/4    tsp. pepper 1/4    tsp. hot sauce 1        lb. ham shank, cut […]

Santa Fe Chicken Chili

1/4       cup olive oil 4          cups chopped red bell peppers (4 medium) 2          cups chopped onions (2 medium) 2          cups chopped green bell peppers (2 medium) 8          medium cloves garlic, minced 3          tablespoons chili powder 2          teaspoons ground cumin 1/4       teaspoon cayenne pepper, or to taste 1          can (28 oz.) tomatoes, undrained 2          cans (14.5 […]