New! Featured Recipes

I am going to try to post a monthly featured recipe (see above tab) in the hopes that it will encourage me to try some of the awesome looking recipes I have pinned on Pinterest.  Last night, John and I had a date night except that I wanted to cook. So, I made some yummy Fried Goat Cheese (one of our favorite tapas at Isabella's!) and Shrimp and Grits, both were delicious!  I need to work a little more on the sauce for the Shrimp and Grits though.  Enjoy!

Crispy Fried Goat Cheese
(adapted recipe from The Hungry Mouse)

Ingredients:

8 oz. goat cheese log

½ cup panko bread crumbs

1 tsp. fresh parsley

1 tsp. dried thyme

2 cloves minced garlic

½ tsp. ground white pepper

pinch of salt

2 eggs, beaten

½ cup of flour

olive oil

honey

Directions:

Pop the goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice. 

While you wait for the goat cheese to firm up, put together the stuff you need to batter the cheese. Put the panko breadcrumbs in a medium-sized bowl. Add the parsley, thyme, garlic, ground white pepper and salt to the breadcrumbs and stir to combine well. Crack the eggs in a separate bowl and beat to scramble them. Put the flour on a plate or in a shallow bowl. 

Take the cheese out of the freezer and slice it into 1/4 – 1/2-inch pieces. Use a sharp knife. Next, put the cheese in the flour. Flip it gently to coat on both sides. Then, drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides. Put the battered goat cheese on a clean plate and repeat with the remaining slices. 

Coat the bottom of a nonstick pan with olive oil and set it on the stove over high heat.  Allow to heat up, you can test if it is hot enough by flicking a little water into the pan, if it sizzles it’s hot enough. Take one of your slices of breaded goat cheese and set it down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese.  Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula. When it’s brown on the second side, remove the cheese from the pan. 

Drizzle with honey. Enjoy!

Shrimp and Grits 
(adapted recipes from Paula Deen and Lauren's Latest)

Ingredients:

For The Shrimp:

5 slices bacon, chopped
½ diced onion
1 diced green pepper
2 cloves garlic, minced
¾ lb. peeled & deveined medium shrimp
salt & pepper, to taste
butter

For The Grits:

5 cups chicken broth
¾ cups grits {not quick cooking!}
2 tablespoons butter
1 cup grated medium cheddar cheese
salt & pepper, to taste

For the Sauce:

1 to 2 tablespoons white wine
1 cup heavy cream
salt and pepper

Garnish:

parsley

Directions:

Start by cooking the grits. Bring chicken broth to rolling boil in large pot. Whisk in grits, salt and pepper and reduce heat to medium and cook 15 minutes, stirring occasionally (or per package instructions).

While the grits are cooking, heat butter in a large skillet over medium-high heat. Sauté bacon, onions and peppers together until bacon starts to crisp and onions/peppers have browned, about 5 minutes. Stir in garlic, shrimp, salt and pepper. Stir another 3 minutes or so until shrimp are bright pink and thoroughly cooked. Remove from heat.

Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste. 

Finish grits by melting in butter and cheese. Taste and adjust seasonings.

Divide grits among 2 serving plates. Top grits with shrimp and sauce. Garnish with parsley.