A Little Taste of Home: Scrambled Eggs

Serves: 1
Prep Time: 2 minutes
Cook Time: 5 minutes

Ingredients:

3 eggs
1 tbs butter
Salt
Red pepper flakes
Cheese of your choice

Preparation:

1. Crack eggs and mix with a fork in a bowl. Heat butter in a pan. Add eggs when butter is melted and mix with a spatula until eggs reach desired consistency. Remove from heat. Season and grate cheese on top.

Recipe is an original.

Some times you have a craving and since I’ve been fighting a craving all day to eat an entire box of Samoas, I figured I would indulge at least one craving which just happened to be for scrambled eggs. I learned how to make scrambled eggs when I was little from a babysitter and even though I don’t remember her name or really any other time I spent with her, I remember how to make eggs. It’s quick, easy, delicious and easy to dress up with red pepper and some fancy cheese (I used Prima Donna Aged Gouda and Manchego because they were in the fridge). I’ve been feeling down and missing my family all day and it’s amazing how food can help your mood. Some times all you need is a little taste of home.

Taco!

Grits Pie

Grits Pie

Serves 6-8

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

1/4 cup quick cooking grits

salt

8 tbl butter

3/4 cup sugar

2 tbl flour

3 eggs, lightly beaten

1/4 buttermilk (I used half and half)

1 tsp vanilla extract

Pie Crust

Whipped cream for garnish

Preparation:

1. Cook grits according to package instructions. Add butter and stir until melted. Cool slightly.

2. Stir sugar, flour, eggs, buttermilk and vanilla. Stir in grits and pour into unbaked pie crust. Bake on 325 degrees for 35 to 40 minutes. Can be served warm or cold. Garnish with whipped cream.

Recipe adapted from Paula Deen’s Southern Cooking Bible.

As you may know, I got a Paula Deen cook book for Christmas. I found this recipe for grits pie and was immediately intrigued. Thanks to a new found love of grits from the Grillades and GritsĀ recipe I knew I had to try this odd-sounding dessert. I made it and holy cow is it delicious. It is the perfect amount of sweetness with a wonderful texture from the grits. Plus it was incredibly easy. Paula Deen has a crust recipe, but I’m lazy and don’t like the mess so I used a pre-made crust. I also had to use two pie crusts because it was WAY too much filling for one pie. I would definitely recommend experimenting with this one and finding out just how awesome grits can be in any form.

Taco!