How To make Grits Fiesta Pie
1 1/2 c Water
1/4 ts Garlic powder
1/2 c Quick-cooking grits
1/4 c All-purpose flour
1/2 c (2 ozs) cheddar cheese,
Shredded 1 lg Egg, lightly beaten
3/4 lb Ground beef
1 pk (1.75 oz) taco
Seasoning mix 1 c (4 ozs) Monterey jack
Cheese, shredded and Divided 1/3 c Fresh tomatoes, chopped
1/4 c Ripe black olive, sliced
3 tb Green bell pepper, cored,
Seeded, and finely chopped 2 lg Eggs, lightly beaten
2 tb Milk
In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings. Recipe: Joy Gillespie of Neeses, South Carolina
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Barefoot Contessa Makes Mashed Potatoes 4 Ways | Barefoot Contessa: Cook Like a Pro | Food Network
Ina kicks up her classic mashed potatoes by using add-ins like garlic, parmesan and truffle butter!
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Classic Mashed Potatoes with Three Variations
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 cup whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1 teaspoon freshly ground black pepper
Directions
Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
Three variations:
Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.
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Barefoot Contessa Makes Mashed Potatoes 4 Ways | Barefoot Contessa: Cook Like a Pro | Food Network
Frito Chili Pie and Chili Pot Pie
Frito Chili Pie and Chili Pot Pie
Calvin make two very delicious recipes using some of his leftover homemade chili
Calvin's Chili:
Frito Chili Pie
Ingredients:
2 cans chili (or your homemade chili)
1 bag Fritos
3 cups shredded cheddar cheese
¼ onion diced
4 green onions diced
Directions:
Heat the chili in a medium pot
Place a single layer of Fritos in the bottom of a casserole dish
We used a round pie dish but you can use a 9X9 dish
Spoon the chili on top of the Fritos
Add a good amount of the cheese on top of the chili
Add another layer of Fritos on the cheese
Add the remaining cheese on top of the Fritos
Sprinkle a few of the onions and green onions on top
Place in a preheated oven for 3 to 5 minutes to melt the cheese
Serve hot and enjoy !!!
Add any of your favorite toppings
Chili Pot Pie
Ingredients:
1 can of your favorite chili or homemade chili
1 package of cornbread mix or you can mix your own
Shredded cheddar cheese for topping
Directions:
Heat the chili in a sauce pan
Mix up some cornbread batter using instructions on bag
Place some chili in the bottom of a 9 oz Ramekin dish
Add a couple Tbsp. of cornbread batter on top of the chili
Bake in 375 degree oven for 18 to 23 minutes or until the cornbread topping is done
Top with some cheddar cheese
Serve with your favorite toppings
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0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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Copycat Oatmeal Cream Pie made with Whole Grains!
Copycat Oatmeal Cream Pie made with Whole Grains!
I am making some Little Debbie Copycat Oatmeal cream pies today for a birthday party! I am making them with freshly milled flour. Fresh ground whole grains are so much healthier for your body! This recipe is from Felicia with Grains and Grit. DELICIOUS!
Here is the link to the recipe:
0:00 Intro
0:29 Cream filling
10:25 Cookie part
16:38 Baking the cookies
20:10 Filling/assembling the cookies
22:50 Party Time!
Grain mill Nutrimill:
Grain mill Amazon:
Bosch compact mixer:
Extra Bowl: Get it on the Bosch site from the link above!
Bosch compact mixer:
Nuwave Induction top:
Oven:
Vanilla Beans:
Homemade Vanilla Extract:
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