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. 

Comfort Food!! Chili Rice

I'm a firm believer that February/March is the perfect time for comfort food. It's after the hustle and bustle of the holidays and it's right before Spring. It's  cold outside and all you want is something that is packed with flavor and filling.

Usually I love mashed potatoes, mac and cheese, any casserole, thick soup, and anything that is southern inspired with spice. My boyfriend request Red Beans and Rice and after searching high and low for a great recipe, I came across something else. It's Chili Rice, it's a mixture of Gumbo+Jambalaya+Red Beans and Rice. 

And I have to say it is absolutely AMAZING. It is definitely a lot tastier the day after because all the flavors have melded together. This is a keeper :o) 

Chili Rice - by Guy Fieri 

3 tablespoons canola oil

1 red onion, minced

1 jalapeno, seeded, minced

1 green bell pepper, minced

1 red bell pepper, minced

2 tablespoons garlic, minced

1 cup Roma tomatoes, diced

3/4 pound ground beef or turkey

2 cups long-grain rice

8 ounces kidney beans

2 cups chicken stock

1 1/2 cups water   

1 teaspoon paprika

1 tablespoon chili powder

1 tablespoon salt

1 teaspoon freshly ground black pepper

3 tablespoons green onion, sliced, for garnish

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned. Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes. Fluff with fork and garnish with green onions.

*For the water, instead of 1 1/2 cups of water, I used 2 cups to thoroughly cook the rice.