Shrimp and Sausage with Parmesan Grits

This is a Southern Living recipe that I altered slightly. I used red wine instead of white and parmesan cheese instead of asiago. We really enjoyed it and I plan to make it again soon.

Shrimp and Sausage with Parmesan Grits

1 -1/2 lb raw shrimp, peeled
1 tbsp butter
1 lb diced sausage
1 bell pepper, chopped
3/4 cups whipping cream
1/3 cup chicken broth
1/3 cup red wine
1/2 cup freshly grated parmesan cheese
1/4 tsp pepper
Parmesan Grits

Melt butter in a large skillet over medium-high heat; add sausage and pepper and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring constantly, 3-5 minutes or until shrimp turn pink. Remove shrimp, sausage, and bell pepper from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly until cheese is melted. Stir in shrimp and sausage mixture. Serve over Parmesan Grits.
Yield: About 5 servings

Parmesan Grits

2 (14 oz) can chicken broth
3/4 cup uncooked quick-cooking grits
4 oz cream cheese, softened
1/2 cup freshly grated parmesan cheese
1/4 tsp pepper

Bring chicken broth to a boil in a medium saucepan over medium high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Brown onion, sausage, and bell pepper in a large skillet. Then add shrimp and cook until pink.

Combine cream, broth, and wine and cook until thickened. Then add remaining ingredients:

Cook grits in chicken broth for about 15 minutes. Then add cream cheese and parmesan cheese:

The grits turned out to be creamy and delicious:

Serve the shrimp and sausage in bowls over the grits. Enjoy!

A Birthday Surprise

Savage's Bakery is one of my favorite places. They have delicious cakes, cookies, pastries, etc. They also serve a great lunch. Established in 1939, it is located in the Homewood area of Birmingham.

A birthday cake from Savage's is a very special treat, especially a chocolate cake with chocolate icing. SOMEHOW, my husband knew that.

Mmmm.... It is as delicious as it looks and is worth every calorie. Birthdays come only once a year, anyway. Thank you Gil.

Frozen Fruit Cups

This is a frozen fruit salad with a crunchy/slushy texture which is divided into individual portions. You can keep them stored in your freezer and pull one out whenever you want. It is high in vitamins A and C, high in fiber, and is loaded with antioxidants. I added one fresh peach to this recipe and the flavor really stood out, so I plan to add a lot of fresh fruit the next time I make it. Just do what you like and whatever you have time for. It is a great summer treat for adults and kids alike. I can't describe in this post how delicious it is. You will have to just try it!


Frozen Fruit Cups

12 oz undiluted orange juice concentrate
6 oz undiluted lemonade concentrate
1 - 15 oz can fruit cocktail in light syrup
2 - 15 oz cans unsweetened crushed pineapple, undrained
2 - 10 oz bags unsweetened frozen strawberries
6 bananas, sliced and quartered
fresh peaches, grapes, pears, or your favorite

Combine ingredients and pour into individual containers. Freeze for about 4 hours. Thaw at room temperature for about 20 minutes before serving.


Chop the strawberries:

And the bananas:

Stir all the ingredients together:

Spoon into containers.

I like these because they have lids.

Place in the freezer for several hours.

Thaw to desired slushiness, which for me is about 20 minutes. Enjoy poolside, or wherever!

Bread and Butter for the Hostess

We were invited over to have dinner with some friends and I wanted to take them a little something. I baked some whole wheat bread in my small loaf pans. I covered them with saran wrap, and then wrapped them up in a dish towel that I thought would match their kitchen.

I made honey butter to go with it. (1 stick of softened butter and about 1/2 cup honey).
I used a votive holder for the container:

I covered the top of the butter with saran wrap and tied them both with matching ribbon.

It is really nice to give while the bread is still warm.

Cream Cheese Coffee Cake

This is a Southern Living recipe that a friend shared with me. It is a moist and delicious cake with a yummy pecan topping. It would be wonderful to bake for breakfast if you had overnight company. Actually, it would be wonderful to bake anytime, even if it's just for you.

I used a petal shaped pan that I bought at Williams Sonoma about 10 years ago. I checked their website and didn't see it, but I found one at Chef Tools. The only difference I could see is that...

...mine has a removable bottom. The original recipe actually calls for a 13 x 9" pan. You could also use a springform pan if you wanted to.

Cream Cheese Coffee Cake

1/2 cup butter, softened
1 (8ounce) package cream cheese, softened
1-1/2 cups sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk (I used buttermilk, and I recommend it)
1 tsp vanilla
Topping

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda, and salt; add to butter mixture. Add milk. Add vanilla and beat until blended.
Pour batter into a greased 13 x 9 inch pan. Sprinkle with topping. Bake at 350 for 40 minutes, or until a wooden pick inserted in center comes out clean. (It took about 47 minutes for my petal pan). Cool in pan.
Yield:12 servings

Topping
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 cup pecans
1/4 cup melted butter
Combine ingredients.

Beat softened butter and cream cheese together:

Add remaining ingredients and beat just until blended:

Pour into greased pan:

Combine topping ingredients. It will be crumbly:

Sprinkle with topping and bake at 350 for 40-47 minutes, depending on your pan. Use a wooden pick to check for doneness.

Ohhh. Fabulous.