Smoked Gouda Grits

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits." No one has to know.

 

2 1/2 cups whole milk
1 1/2 teaspoon kosher salt
1 cup coarse-ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces smoked Gouda, grated
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh chives

 

Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20–25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives. 

100% Fruit Smoothie

Sometimes, you just need a nice burst of fruit to wake you up and start the day. For that, this yummy smoothie delivers.

1/2 cup sliced, frozen bananas

1/4 cup blackberries

1/3 cup blueberries

1/4 cup juice

In a blender, blend together all the ingredients until smooth.

 

(source)

Quick and Easy Salsa

If you're looking for an easy and absolutely scrumptious fresh salsa recipe, then you've come to the right place. This is the best I've ever found in terms of taste and ease of preparation! Have a good dinner! ♥

24 oz. can of diced tomatoes

1 onion

2 gloves garlic

2 Tablespoons chopped jalapeños (1 jalapeño)

1 green chile, chopped

1 Tablespoon olive oil

juice of 1 lemon

1 teaspoon salt

Roughly chop the tomatoes (I used canned diced tomatoes), onions, and garlic. PUt all the ingredients into a food processor or blender, and turn on at the lowest speed for 10-15 seconds. Check the consistency. If needed, repeat on more time. Be careful not to puree it. We don’t want Tomato sauce here! It’s best on the chunky side. Keep in the refrigerator for about 15-20 minutes to allow to flavors to mix. Serve with crisp tortilla chips or use in your favorite mexican dish and enjoy!

 

 

Spice up your ramen! Stir-fried Beef + Snap Peas

Every college student has ramen. Far too much ramen, even. But in case your boring little packet meal is getting a little stale, here's a great way to make it into something exciting: stir fry!

Toss a quarter pound of thinly sliced flank steak with half of the seasoning packet, then simmer the noodles just until they break apart. Drain the noodles and set them aside. In a large wok or skillet, heat a tablespoon of oil until smoking. Add the beef and cook without moving for about 1 minutes until well-browned. Toss the meat a few times. Add a quarter pound of snap peas and stir fry for about 1 minute. Add another tablespoon of oil, the noodles, the rest of the seasoning packet, a couple tablespoons of oyster sauce, and a bit of sugar. Toss until everything is well coated, then eat it! Top with sliced scallions if your goal is to impress. But it probably isn't. It's ramen.

(source)