How To make Grits Florentine
10 oz Frozen chopped spinach
1/2 c Thinly sliced green onions
3 oz Shredded cheddar cheese
1/4 ts Pepper
1/4 ts Nutmeg
2 c Water
2/3 c Enriched Hominy Quick Grits*
-- (Quaker or Aunt Jemima) 1/2 ts Salt (optional)
1/2 c Dairy sour half and half
-OR- sour cream 3 sl Bacon
crisply cooked
:
and crumbled
Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into
spinach mixture. Add sour half and half; cook until heated through. Spoon into 1-qt. serving dish. Sprinkle with bacon. *NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe directs. NUtrITIONAL ANALYSIS per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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Michael Symon's Italian Florentine Cookies | Symon's Dinners Cooking Out | Food Network
Michael says these beautiful crunchy Italian Florentine Cookies are the perfect sweet ending to a meal!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Italian Florentine Cookies
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 50 min
Active: 20 min
Yield: 6 servings
Ingredients
3/4 cup granulated sugar
1/2 cup unsalted butter
1/3 cup heavy cream
2 tablespoons honey
2 cup sliced almonds, crushed
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Zest of 1 orange
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
Once cool, gently peel the cookies off the foil and serve!
(Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)
Cook’s Note
Cookies should be stored in an airtight container in the freezer, as they tend to absorb humidity quickly.
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Michael Symon's Italian Florentine Cookies | Symon's Dinners Cooking Out | Food Network
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Music: XXV by Broke for Free
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How To Make Chimichurri Shrimp (A New Spin On Shrimp & Grits)
Today we are embracing the weather change and brightening up the plates with some fresh ingredients. If you like traditional Shrimp & Grits then you will LOVE this recipe! Chimichurri Shrimp w/ Creamy Parmesan Polenta and a Bacon Serrano Corn Relish. Let's #makeithappen
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Shopping List:
1.5 lbs large shrimp
Chimichurri Sauce:
1/2 cup parsley
1/2 cup cilantro
2-4 cloves garlic
1 shallot
1 red chili
4 tbsps red wing vinegar
2/3 cup olive oil
salt and pepper
Bacon Corn Relish:
2 ears of corn (removed from cobb)
4-5 slices thick cut bacon
1 red serrano chili pepper
salt, pepper, garlic, onion powder
Polenta:
1 18oz package polenta cut into small pieces
1-2 cups chicken broth
1/2 cup grated parmesan cheese
4 oz cream cheese
salt, pepper, garlic, onion powder, paprika
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