new sdrin

new sdrin

Saturday, October 28, 2017

Shrimp and Grits with BLT Relish

October 28, 2017
Shrimp and Grits with BLT Relish


Ingredients

  • 3ears fresh sweet corn, husked
  • 1small red sweet pepper, chopped
  • 214 1/2 ounce cans reduced-sodium chicken broth
  • 2 1/2cups water
  • 1 1/2cups regular hominy grits
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 3slices bacon
  • 1 1/2cups cherry or grape tomatoes, quartered
  • 1/3cup snipped fresh basil
  • 1/4cup sliced green onions
  • 16ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined
  • 1 1/2cups shredded Monterey Jack cheesewith jalapeno peppers or Mexican-style four cheese blend (6 ounces)
  • Milk
  • Directions

    1. Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken.
    2. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve.
    3. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.

    From the Test Kitchen

    ICON

    Quick
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Buttery Poached Shrimp Salad

October 28, 2017
Buttery Poached Shrimp Salad





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Classic Potato Salad

October 28, 2017
Classic Potato Salad


Ingredients

  • 2pounds red and/or yellow new potatoes, quartered
  • 1/4teaspoon salt
  • 1 1/4cups mayonnaise or salad dressing
  • 1tablespoon yellow mustard
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1cup thinly sliced celery (2 stalks)
  • 1/3cup chopped onion (1 small)
  • 1/2cup chopped sweet or dill pickles or sweet or dill pickle relish
  • 6hard-cooked eggs, coarsely chopped
  • Lettuce leaves (optional)
  • Paprika (optional)
  • Directions

    1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
    2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
    3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
    4. Makes 12 side-dish servings.
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Classic Chopped Salad

October 28, 2017
Classic Chopped Salad


Ingredients

  • 2 - 3cloves garlic, peeled
  • 1/2teaspoon kosher salt
  • 1/2lemon
  • 17 ounce carton creme fraiche* or sour cream
  • 2hearts romaine lettuce
  • 2ears fresh corn, kernels cut from cob
  • 4ounces green beans, trimmed and cut in 2-inch lengths
  • 1cup cherry tomatoes, halved
  • 1cucumber, seeded and chopped
  • 1/4cup finely chopped fresh chives
  • Maldon sea salt, other sea salt, or salt
  • Freshly ground black pepper
  • 1avocado, halved, seeded, peeled, and cut into chunks
  • 6slices bacon, crisp-cooked and chopped
  • Directions

    1. For dressing, peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in creme fraiche; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.
    2. Cut lettuce into bite-size pieces. Cook corn and green beans in a large amount of rapidly boiling, lightly salted water for 1 to 3 minutes.
    3. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.
    4. Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings.
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Mushroom Scrambled Eggs

October 28, 2017
Mushroom Scrambled Eggs



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Bacon-Pea-Swiss Scramble

October 28, 2017
Bacon-Pea-Swiss Scramble


Ingredients

  • Nonstick cooking spray
  • 2slices turkey bacon, cut crosswise into thin strips
  • 3eggs
  • 2tablespoons reduced-sodium chicken broth
  • 1/4 - 1/2teaspoon Asian chili sauce
  • 1/4cup frozen peas, thawed and drained
  • 1/4cup grape or cherry tomatoes, quartered
  • 2tablespoons finely shredded Swiss cheese
  • 2teaspoons snipped fresh parsley
  • Directions

    1. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add bacon; cook about 2 minutes or until browned. Remove bacon and set aside; discard any drippings from skillet. Return skillet to medium-low heat.
    2. In a medium bowl whisk together eggs, broth, and chili sauce. Stir in cooked bacon and peas.
    3. Pour egg mixture into hot skillet. Cook over medium-low heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until almost set. Fold in tomatoes, cheese, and parsley. Cook about 30 seconds more or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately.
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Oatmeal with Goat Cheese, Dates, Walnuts and Honey

October 28, 2017
Oatmeal with Goat Cheese, Dates, Walnuts and Honey

Ingredients

  • 1cup hot prepared oatmeal*
  • 1 - 2tablespoons goat cheese (chevre)
  • 1 - 2tablespoons walnuts, toasted and coarsely chopped
  • 1 - 2tablespoons coarsely chopped pitted whole dates
  • Honey
  • Directions

    1. Place oatmeal in serving dish. Top with goat cheese, walnuts and dates. Swirl in and top with a drizzle of honey.

    From the Test Kitchen

    * TO COOK OATS:

    Quick-cooking, rolled, or steel-cut oats may be used in this recipe. Prepare oats according to package directions. One-half cup dry oats will yield 1 cup cooked.
    For quick- cooking oats: Simmer, uncovered, for 1 minute. Let stand covered for 3 minutes.
    For regular rolled oats: Simmer, uncovered, for 5 to 7 minutes. Let stand, covered, for 3 minutes.
    For steel cut oats: Cook in medium saucepan. Simmer, covered, 25 to 30 minutes.
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