Recipe Review from 12/3/2018

This ended up being a "use stuff up" week, what with the Husband down with a cold. Plus the previous weeks leftovers went on forever, so there was some creative leftover use happening.

The Meal Plan:
Sat - leftovers, Husband was sick
Sun - more leftovers
Mon (yoga) - spaghetti squash with pork
Tues - Mac n Cheese
Wed - Shrimp and Grits
Thurs (yoga) - leftover grits
Fri - Crispy Chicken from store

Lunches - Squash soup  


Basic Stove-top Mac and Cheese (Ckng Lght, Nov 2018) gluten free option, vegetarian
This was touted as a side and serving something like 12 or 16, so I cut it in half. Plus I only had half a box of elbow macaroni. That should be good for two people for two meals, right?; Nope. Try one and a half meals.

In defense of the serving size - this was most excellent. Creamy, not overly rich, and it comes together so fast. I did use Sharp cheddar cheese and added a 1/2 tsp of mustard to up the flavor a bit. This was perfect for a speedy, tasty, weeknight meal.I could also see this one being "dressed up" with leftover ham, or peas if you want to keep it vegetarian. Recommended!

Serving size (as a side) - 16 - 1/2 cup servings (but who does 1/2 cup servings of mac n' cheese??) Realistic serving size (as a meal) about 6

photo from cookinglight.com

4 cups whole milk
2 cups water
1 teaspoon kosher salt
1 pound uncooked brown rice macaroni or penne pasta
8 ounces 2% reduced-fat cheddar cheese, grated (about 2 cups)
2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
1/2 teaspoon black pepper, plus more for serving

Stir together milk, 2 cups water, and salt in a Dutch oven; bring to a boil over high. Stir in pasta. Reduce heat to medium-low; simmer, stirring often and gently to loosen pasta from bottom of pot, until just tender, about 12 minutes. (Do not over-stir, or pasta may become mushy.)

Remove from heat. Add cheeses and pepper; stir gently until melted. Sprinkle with additional pepper.


Shrimp and Grits (Ckng Lght, Dec 2018)  gluten free**  watch the worchestershire sauce
Don't be put off by the ingredient list - this comes together very quickly with minimal chopping.  The grits are mostly hands off and can be started and be cooking or resting while the shrimp comes together. 

This was good - a fairly basic shrimp and grits dish that can be assembled and on the table in under and hour.  I consider this pure comfort food - recommended.

For the Grits
3 cups lower-sodium chicken broth
3 cups water
1 1/2 cups uncooked stone-ground yellow grits

photo from cookinglight.com

2 ounces Parmesan cheese, grated (about 1/2 cup), divided
2 1/2 tablespoons half-and-half
3 tablespoons thinly sliced scallions
1/2 teaspoon hot sauce

For the Shrimp
1 tablespoon canola oil
1 cup chopped yellow onion
1 cup chopped poblano chile
2 teaspoons minced garlic
2 cups unsalted fire-roasted diced tomatoes
1 teaspoon lower-sodium Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
1/4 cup unsalted butter, divided
1 pound peeled and deveined raw medium shrimp

Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.

Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce.