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. 

Cream of Chicken and Wild Rice Recipes

Simple and so good. Warm yourself through and through with this flavorful, hearty soup! 

 

 

 

 4 chicken breast halves, skinless and boneless and cubed

1 stick butter, cold

2 c wild rice, uncooked (prefer uncle bens)

1 onions, yellow, medium chopped

2 c carrots, chopped

2 c celery stalk, chopped

8 oz mushroom pieces

1/3 c flour

6 c chicken broth

1 pt heavy whipping cream

1 Tbsp parsley flakes

1/2 tsp sage, dried

 

In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent. Add chicken breast and continue to cook until meat turns white. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked. Combine Vegetable/chicken mix, rice, and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point but don't boil. In a microwave safe bowl, melt remaining butter and add flour to make roux. Slowly whisk the roux into the soup mixture to thicken. Enjoy!