In honor of the New Orleans Saints being in the Super Bowl, I made Shrimp and Grits for breakfast. It’s fairly easy to make and if you want, you could even make the grits in advance (slow cooker) and it will be ready for you in the morning.

ngredients

Serves 6

• 2 tablespoons olive oil
• 30 jumbo shrimp, head on, preferably from Louisiana, peeled and deveined
• Coarse salt and freshly ground pepper
• Prepared Creole seasoning, such as Zatarain’s
• 6 tablespoons finely chopped andouille sausage
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons finely chopped piquillo peppers
• 1 tablespoon chopped fresh thyme
• 4 cups Basic Shrimp Stock
• 2 tablespoons unsalted butter
• 1 teaspoon freshly squeezed lemon juice
• 2 cups peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped fresh chives
• Grits
• 1/2 cup fresh chervil sprigs

1. In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
2. Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
3. Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
4. To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

From The Martha Stewart Show, March 2009

Recipe from http://gastronomyblog.com/2009/03/13/coconut-lime-squares/

* 3/4 cup plus 2 tablespoons all-purpose flour
* 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
* 1/3 cup sweetened flaked coconut, toasted and cooled
* 1/4 cup confectioners’ sugar
* 1/4 teaspoon salt

For custard

* 4 large eggs
* 1 cup granulated sugar
* 1/3 cup all-purpose flour
* 1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
* 1 tablespoon freshly grated lime zest (from about 2 limes)
* 1/3 cup sweetened flaked coconut, toasted and cooled

Make crust
Preheat oven to 325°F. Butter and flour an 8-inch square baking pan (knocking out excess flour) or line with an aluminum foil “sling” and coat with non-stick spray.

In a bowl blend together with fingertips flour, butter, coconut, confectioners’ sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.

Reduce oven temperature to 300°F.

Make custard
In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.

Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

Makes 16 two-inch squares.

Mirliton Salad

Serves 6.

• 2 mirlitons, peeled, halved, pit removed, and thinly sliced
• 1/4 cup Red-Pepper Jelly Vinaigrette
• Coarse salt
• 1 tablespoon minced chives
• 1 shallot, minced
• 1 cup mixed baby greens
• 1/4 cup fresh dill sprigs
• 1/4 cup fresh chervil sprigs

Directions

1. In a medium-size bowl, add mirlitons and vinaigrette; season with salt. Add chives and shallot; toss to combine. Transfer mixture to a second medium-size bowl.
2. In the first medium bowl, add greens, dill, and chervil; toss to combine.
3. Divide mirliton mixture evenly between each of six plates. Top with greens; serve immediately.

Red Pepper Jelly Vinegarette
Makes about 1 3/4 cups

• 1/4 cup red-wine vinegar
• 1/2 cup red-pepper jelly
• 1/2 teaspoon sambal chile paste
• Coarse salt and freshly ground pepper
• 1 cup canola oil

Shrimp and Grits

From the Barefoot Contessa

http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html

Ingredients

* 4 cups plus 1/4 cup all-purpose flour
* 1/4 cup sugar, plus additional for sprinkling
* 2 tablespoons baking powder
* 2 teaspoons kosher salt
* 1 tablespoon grated orange zest
* 3/4 pound cold unsalted butter, diced
* 4 extra-large eggs, lightly beaten
* 1 cup cold heavy cream
* 1 cup dried cranberries
* 1 egg beaten with 2 tablespoons water or milk, for egg wash
* 1/2 cup confectioners’ sugar, plus 2 tablespoons
* 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

Before

After!

INGREDIENTS (Nutrition)

• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
   
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Source: wwl-tv.com

1/3 cup granulated sugar
1 teaspoon salt
1/2 cup all purpose shortening
2 large eggs
1 cup liquid milk (at room temperature)
2 packs active dry yeast
1 teaspoon flavor (lemon, orange, vanilla or butter)
4 cups all-purpose flour
1 small plastic baby, optional

Cream sugar, salt and shortening well. Add eggs and continue creaming. Dissolve and add milk, yeast and flavor. Add flour and mix until smooth.

Knead by hand until dough is smooth and pliable. Dough temperature out of the mixer at 80 degrees F. Allow dough to rest for approximately 1 1/2 hours.

Roll out in an oblong piece. Paint with vegetable oil. Add heavy cinnamon sugar; fold to hold sugar in. Cut into three strips; plait (braid). Let rest until it can be stretched easily and made into a circle. DOUBLE IN SIZE.

Mix colored sugar (purple, gold and green) using granulated sugar and paste color. Put on cake just before it goes into oven. Bake at 370 degrees F for approximately 12 to 15 minutes.

INGREDIENTS
(Nutrition)

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons white sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 8 oz White Chocolate Chips
• 3 eggs
• 1 (8 ounce) container sour cream
• 1/3 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• pressurized whipped cream
• caramel ice cream topping

1. 
   Mix together the graham cracker crumbs, melted butter, and 2
   tablespoons of sugar until well combined. Press into the bottom of the
   prepared springform pan, and 1 inch up the sides. Bake in preheated
   oven for 8 minutes, then remove to cool on a wire rack.
2. 
   Reduce oven temperature to 325 degrees F (165 degrees C).
   
3. 
   Beat the softened cream cheese in a large bowl with an electric mixer
   until fluffy. Gradually add 1 cup of sugar, beating until blended. Add
   eggs one at a time, beating well after each addition. Stir in sour
   cream, espresso, melted white chocolate and vanilla. Pour batter into the baked and cooled
   crust.
4. 
   Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then
   turn the oven off, partially open the door and allow the cheesecake to
   rest for 15 minutes more. Remove from the oven, and run a knife around
   the edges. Cool cheesecake on a wire rack to room temperature, then
   cover the springform pan with plastic wrap, and chill in the
   refrigerator for 8 hours.
5. 
   To serve, cut the cheesecake into wedges and garnish each slice with
   whipped cream and caramel sauce.

Giada De Laurentiis’s Shrimp Fra’diavolo

1 pound large shrimp peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.