Monday, April 23, 2012


Easter Dinner, usually pork tenderloin on the grill.  But we've had a lot of pork this year so filet mignon took its place.  First a dousing of salt on both sides of meat until brought to room temperature.  Then a little more salt and lots of pepper.  Pan fry in olive oil and a little butter--8-10 minutes each side.  Then remove, add a tiny bit of butter to each steak, let rest for 5 minutes to reabsorb the juices.  Perfect.

I had forgotten about the bag of freshly ground grits sitting in my pantry.  My friend, Darcey, and I each bought a bag while traveling from Savannah, Georgia to Charleston, South Carolina in a little town called Round O.  Grits are great sweet or savory. Sweet for breakfast with a little butter, sugar, and cream (always cream). And at night, with butter, cream, and salt and pepper. This recipe fancied them up a bit.  I loved them, as did the adults in my family.  But the kids scrunched up their noses not quite loving the texture.

Spicy Grits - Pioneer Woman Cooks
  • 1/2 Onion, Diced
  • 1/2 Red Bell Pepper
  • 2 whole Chilies (any Variety, Hot Or Mild)
  • 2 cups Stone Ground Grits
  • 3 cups Low Sodium Chicken (or Beef) Broth
  • 1 1/2 cups Water
  • 1 cup Half-and-half
  • 1 cup Grated Cheddar Cheese
Picture taken before the cheese was added
Heat 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.

Classic Caesar Salad

I won't bother with the recipe.  I made the dressing with anchovies and everything was going along swimmingly when my niece noticed the tin of anchovies was missing from my pantry.  Really?  I have a million items in my pantry.  She noticed they were sitting on the shelf one minute and then they were gone.  A brouhaha erupted and my classic Caesar salad became your run of the mill Caesar salad.  Oh, well.  The good news is they all can say they've had anchovies....cue the sinister laugh soundtrack.

This is super simple.  One bag of frozen pre-cooked dinner rolls, butter, fresh rosemary, and sea salt.  That's it.  Follow instructions for whatever frozen rolls you bought. Everyone thought they were homemade.  Wish I had one right now.


  1. Goodness me gracious if my birthday cake was one giant rosemary and "French" sea salt roll, I wouldn't complain.

  2. You are the cutest thing. So glad you are my niece. xx,k