I don’t know if this really counts as a completely new post or not but these potatoes came out so deliciously and the picture is phenomenal so I must share.
Do those not just look amazing!
I took 4 raw baby Yukon gold potatoes and diced them into little squares; probably about 1/4 inch. I was cooking some bacon and used the bacon grease to fry up these wonderful potatoes. A little onion, a fresh tabasco pepper, some salt and pepper and a few minutes cook time and we had perfection. The key like before was to not stir too often for optimal browning. Some bacon and eggs and breakfast is served.
Just a quick post today for some wonderful shrimp and grits I made for dinner. A lady I used to work with showed me how to make some tasty shrimp and grits so I thought I would give it a try on my own. I really enjoyed my version and I think Charles did too ~ will definately be making this again soon.
1 1/2 cups chicken stock
1/3 cup quick cooking grits
1/2 cup cheddar cheese
1/2 tsp salt
3 strips bacon
2 diced jalapeno
1/4 cup diced onion
12 o.z. shrimp
2 cloves garlic ~ minced
1/2 cup crushed tomato
1/4 tsp thyme
salt and pepper to taste
Bring chicken stock to a boil in small sauce pan. Stir in grits and reduce heat to low; cover and simmer for about 12 minutes or until mostly thickened. Stir in cheddar cheese and salt.
Meanwhile cook bacon until desired crispness. Set bacon aside to drain on paper towels and reserve bacon grease in skillet returning to heat; add jalapeno and onion to hot bacon grease and sauté for about 2 minutes .
Add shrimp and cook for about 5 minutes or until cooked though. Stir in garlic; remove from heat and stir in crushed tomato. Add thyme and season with salt and pepper to taste.
Thought I’d start our day off with a good breakfast. I’d gotten a couple zucchini at the farmers market yesterday and decided I would put part of one to use. Fresh tomatoes always go nicely with eggs too; give it a try if you haven’t before there’s something delicious about the combination. You can always adjust the recipe to the veggies you have on hand so don’t be afraid to experiment.
Zucchini and Mushroom Omelet
3 strips thin sliced bacon cut into pieces
1/4 cup sliced mushrooms
1/4 cup shredded zucchini
salt and pepper
1/4 cup diced tomato
Fry bacon in small skillet until crispy. Remove from skillet and drain on paper towel; keep bacon grease in skillet and return to burner over medium heat. Add mushrooms and zucchini and fry for about 5 minutes.
Whisk together eggs and add to skillet; cook for 2 – 3 minutes working egg around the pan to mostly cook.
Flip over; don’t worry if it doesn’t flip perfectly. If it fights too much just go with a loaded scrambled egg effect.
Sprinkle cheese on top and fold in half. Heat until cheese begins to melt about 1 more minute. Serve with diced tomato and bacon crumbles.