➺food for thought by LYDIA BOLEN
CELEBRATE! Food and Family “My food,” said Jesus, “is to do the will of Him that sent me, and to finish His work.”
The month of May is filled with many family centered events such as Mother’s Day, Graduations, and end of the spring celebrations. Are you planning a special meal for Friends and family this month? I have an easy menu that you can plan in advance so you Can enjoy that special day with loved ones!
– John 4:34
CHEESY SHRIMP AND GRITS CASSEROLE This recipe can be made the day before and is a classic Southern dish with a twist. 1 1/2 pounds fresh shrimp, cooked and peeled 4 cups chicken broth (I boil my own or purchase already boiled) 1/2 teaspoon salt 1 (10 ounce) can diced tomatoes and green 1 cup regular grits chilies, drained 1 cup shredded sharp cheese, divided (4 ozs.) 1 cup shredded Monterey Jack cheese (4 ozs.) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter Bacon; several pieces cooked crisp and crumbled 6 green onions, chopped Tabasco to pass at the table…(optional) 1 red pepper, chopped 2 cloves garlic, minced Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, red pepper, and garlic; sauté 5 minutes. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese and crumbled bacon. Bake at 350 degrees for 30 to 45 minutes.
MIXED CITRUS GREEN SALAD (adapted from Cooking Light, March 2010) 1 cup red seedless grapes, halved 2 ( 5-ounce) bags mixed salad greens 1 ( 11-ounce) can mandarin oranges, drained 1 (8-ounce) can pineapple chunks, drained 1 ( 8-ounce) can red grapefruit, drained 7 tablespoons Orange-Poppy Seed Dressing ( recipe follows) 21 walnut halves, toasted Combine first 5 ingredients in a blender; process until blended. Add poppy seeds; pulse once. Cover and refrigerate. Yield: 1 cup plus 2 tablespoons
ORANGE-POPPY SEED DRESSING 1/2 cup fresh orange juice 1/4 cup honey 1/4 cup canola oil 2 tablespoons champagne vinegar 1/8 teaspoon salt 1 teaspoon poppy seeds Combine first 5 ingredients in a blender; process until blended. Add poppy seeds; pulse once. Cover and refrigerate. Yield: 1 cup plus 2 tablespoons.
WHITE CHOCOLATE CHIP POUND CAKE 1 box yellow butter cake mix 1 ( 8 ounce) carton sour cream 1 large box instant White Chocolate pudding 1 1/2 cups white chocolate morsals
1/2 cup oil 1/2 cup water 4 eggs Baker’s Joy spray
With electic mixer, mix together cake mix, pudding, oil, water, and eggs. Mix well and add Sour cream and white chocolate. Mix until well blended. Spray Bundt pan very well with Baker’s Joy. Pour batter into pan and bake at 350 degrees for 55 minutes. Insert cake tester to test for doneness. Allow to cool 10 minutes or more before removing cake from pan. Turn onto a cake stand for presentation and sprinkle with powdered sugar.
26 MAY 2011 ❘ Metro Christian Living