Thursday, February 10, 2011
Spicy and oh so Cheesy Grits ya'll
Why is it when I say Grits I want to say it with a southern accent?
"Ma'am’ can I have some grrrrit’s please?" *insert southern accent*
Another random thing, whenever my husband has to call into one of the horrendous call centers, you know the ones where you have 85.6 options to try and make it to the proper person…maybe. Well when he gets connected to a southern lady..his long forgotten southern twang returns. That man could talk any company into giving us free service for a year with his accent and southern charm….that he promptly turns off once the phone call ends
Switching back to his Southern California charm….picking up some fish taco’s and making plans to go surfing…or at least picking up some avocado’s for me at the store. Party on dude.
Speaking of Southern California, I am a San Diego girl…I know a few of you might have wondered why at this time of year I still have flowers thriving out my window. You are perfectly welcome to visit, I accept payments of cheese, wine, and chocolate.
INGREDIENTS (Serves 8)
1 c. uncooked grits
2 c. water
2 c. chicken broth
1 can of Rotel, drained
1 c. milk
4 eggs, beaten
2 c. cheddar cheese, grated
Bring to boil the water & stock; stir in grits and follow package directions. Turn off heat. Add milk, Rotel, and 1 cup of the shredded cheddar cheese, mixing well. Let cool so that eggs will not cook when added.
Add eggs and pour in a buttered casserole dish, sprinkle with the rest of the cheese and bake at 350 degrees for 1 hour.
"Make this casserole ya’ll!" *insert southern accent here please*