Since I won’t be at the Farmer’s Market this weekend, I decided to give you guys a little gift.
The Bruncholics favorite in all its glory! Enjoy this at home and sound off in the comments on your results!
- 4 cups water
- Salt and pepper
- Creole Seasoning
- 2 cups stone-ground grits
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 2 tablespoons chopped parsley
- 1/2cup chopped bell pepper
- 1/2 cup onion
- 1/2 cup chopped celery
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
- Cook down bacon in a large frying pan. Remove bacon and leave grease.
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Stir in heavy cream. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove bacon.
- In grease, add all veggies except garlic and saute for 5-10 minutes. Add shrimp and cook until pink. Add flour to soak up grease then add water until desired consistency. Cook until all lumps of flour are out.
- Add chopped bacon, parsley, scallions, and garlic. Cook for 3 minutes.
- Spoon grits into a serving bowl. Then place smothered grits mixture on top
Even Brunchaholics have to eat things other than brunch from time to time. When I’m in the mood for tacos I use my own personal recipe to crank them out. Check it out below and leave a comment with your results!
– 3-4 lb Beef Flank Steak
– 1 Medium Yellow Onion (Diced)
– 5 Cloves Garlic – Chopped
– 2 Tbsp. Ground Cumin
– 1 Tbsp. Chili Powder
– 1 Tbsp. Paprika
– 3 tsp Oregano
– 1/2 Cup Beef Broth
– 1/4 Cup (fresh) Lime Juice
– 3 Bay Leaves
– 1 Bunch of Cilantro (Finely Chopped)
For Serving: (optional)
– Flour/Corn Tortillas
– Cheese (Your Choice)
– Sour Cream
-Fresh Cut Limes
Cut Flank Steaks into large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the steaks (in batches if necessary) on all sides until browned. Transfer meat to the slow cooker.
Grab a bowl then combine the onions, cilantro, garlic, cumin, oregano, chili powder, paprika, beef broth, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on LOW for 8-10 hours, until meat shreds easily. You can also cook on HIGH for 4-6 hours if you wanna cut the time down. I highly suggest low and slow to bring out the deeper flavors of the meat.
Once fork tender and ready to pull apart, remove bay leaves. Remove the beef and shred using hands (if you can stand the heat) or two forks. Return beef to slow cooker to cook for about 10 more minutes, or until ready to serve. Great on nachos, tacos, burritos, quesadillas, sliders, etc. Basically whatever you want to use it for, but try the tacos first. I’m sure it won’t be your last time!
Serves 8-10 People