Best grits ever!

I was first introduced to grits when I was on a family vacation in Florida. It took me several years to really appreciate grits because 99% of the time it lacks flavor! However, over the last year or two, I collected several recipes for grits...and the one I made today is absolutely delicious. 

It is packed with vegetables, spicy, and flavorful! 

Jalapeno Monterey Jack Grits (Big Cedar Lodge Restaurant)

1 tablespoon butter

1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 tablespoon minced seeded jalapeño chili

1 garlic clove, minced

3 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

1 cup quick-cooking grits

1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper. Top off with shredded Parmesan cheese. 

Magnolia Bakery Corn Muffin

The first time I learned about Magnolia Bakery was in an episode of Sex and the City. I've never actually had a cupcake or muffin from the bakery. However, if the baked goods are exactly like the recipes in the recipe book, I think Magnolia is a must try the next time I'm in NYC.

I decided to make the Corn Muffins from the Magnolia Bakery book and it is by far the best corn muffins I've ever had. It's not very dense, it's moist, and it holds crumbs quite well. If you're a fan of corn muffins, this is a must try! 

Magnolia Bakery Corn Muffin

1 1/4 cup yellow cornmeal

1 1/4 cup all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups milk

3/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 350 degrees. Grease well 9 cups of a 12 cup muffin tin. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful to not overmix. The batter may be lumpy. Fill the muffin cups about three quarters full. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.