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Best Cheese Grits EVER.

CDC — Thu, 25 Feb 2010 20:06:37 +0000

>матрациe has been snow here. A lot of snow. It’s finally starting to melt, but thanks to the snow, I have been eating a lot of cheese grits this past month. They soothe the cabin-fevered beast and are a great warmup after shoveling snow. But today, I had an idea – and it was a spectacular idea. Instead of making the grits with water, why not chicken stock? Well, the result was AWESOME.

I wish I had a photo – I took some quick shots, but when I pulled them off the memory card, they were blurry – and I’d already finished the grits by then. (I’m quite certain I’ll be making this again, so there is hope that I can get a shot.)

Best Cheese Grits Ever:

1/4 c. old fashioned grits (NOT instant)
1 1/8 c. chicken stock or broth
2 ounces shredded chipotle cheddar cheese
salt & pepper

Bring the stock to a boil, add grits, stir well. Set heat to LOW and cover. After about 6 minutes I hit it with the salt & pepper. Then at the 12 minute mark, I stir in the cheese. I did notice that with the chicken stock, it was still a touch soupy at the 12 minute mark, so I let it go another minute or so. (In the future I may just cut it back to 1 cup of stock.)

Once the cheese is stirred in, sit back and enjoy!

According to the grits package, 1/4 c of grits is 2 servings. Maybe if you’re eating it with something else. Otherwise, it’s one perfect serving on it’s own.

Best. Hot. Cocoa. Ever.

CDC — Sun, 04 Jan 2009 02:13:08 +0000

That is all.

Simple things

CDC — Sat, 17 Nov 2007 20:06:04 +0000

My brother is out of town and with holiday cooking looming ahead, I feel no need to do anything elaborate this weekend.

Sometimes it really is the simple things that can be so satisfying, and for me today it was a tuna salad sandwich on toast. I know many think of tuna salad as a horror of decent cuisine, but it’s a comfort food for me that takes me back to Mom making a platter full of them along with soup for dinner for me & my brother. You can’t go wrong with that.

It can’t all be gourmet…

CDC — Sat, 27 Oct 2007 22:23:00 +0000

Or healthy for that matter. I’ve not been feeling 100% this week, which leads to no cooking, and ill-advised trips to Boston Market. (Note to self: start freezing more leftovers.) Today I wanted a comfort food snack, pure and simple. And this gawdawful cheese dip fits the bill perfectly. It’s Velveeta (no, I really don’t want to know what it’s made of) and picante sauce and a splash of milk. I just make a little ramekin of it and eat it with chips and sour cream and an ice cold glass of milk.