Sautéed Shrimp with Cheese 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


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 bell pepper strips
1/2 cup thinly sliced red bell pepper strips
Sliced green onions and shredded cheddar for garnish


To prepare grits, bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in cheddar cheese. Keep warm.

To prepare shrimp, cook bacon in skillet until crisp; drain all but 2 tablespoons of fat from skillet.
Add shrimp, peppers and onion; cook until vegetables are tender and shrimp turn pink. Season with hot pepper sauce.

Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and cheddar cheese.
Makes 6 servings.

Red Beans and Rice

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 into 3 or 4 pieces*
3        cups uncooked rice
1/2    cup green onions, chopped, for garnish

*You can also add sliced Sausage such as Conecuh

1. Drain beans; discard soak water.
2. Place oil in 4-quart pot and heat. Add two green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3. Add beans, water, salt, pepper, and hot sauce. Stir well.
4. Bury ham shank pieces in beans*. Bring beans to a boil; reduce heat. Cover and simmer until beans are
tender, 1 to 1-1/2 hours. If adding sausage add during last 30 minutes of cooking.
5. Cook rice with water and salt according to package directions.
6. Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans.
7. Serve beans over hot rice. Top each serving with a generous sprinkling of green onions.

Santa Fe Chicken Chili

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 oz. each) reduced sodium chicken broth
2          pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3          cups cooked kidney beans, drained and rinsed*
1          jar (12 oz.) prepared salsa
1          package (10 oz.) frozen corn kernels
1          teaspoon black pepper
*1 cup dry makes 3 cups cooked.

In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.

Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.

Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.

Serve with a topping of shredded cheese, sour cream and chopped green onion.

Makes 10-12 servings.