Sausage and Cheese Grits Recipe

I am a southern girl – born and raised in Texas.  Growing up, one staple in our household was grits.  My mother didn’t get too adventurous with it – we ate it for breakfast with eggs.  But, I loved grits and always looked forward to eating it.  My mother and grandmother always made a perfect bowl of grits – adding a little salt to the boiling water and when it was done scooping a huge helping onto our plate.  With just the right amount of butter placed in the middle, melting quickly into that steaming, savory pile of grits sitting next to a beautifully fried egg along with sausage or bacon – it was something hard to resist!

When I married my husband, I found out he did not like grits!  Oh, the horror!!  His family is from up North, so I couldn’t really hold it against him.  So, if I wanted grits, I would have to eat it by myself.  I could never order grits at a restaurant because they don’t prepare them correctly.  Usually, they don’t add any salt and that makes all the difference in the world.  Adding the salt afterward just isn’t the same.  A few years ago, we went to a local restaurant for dinner and they had grits on the menu as a side dish – I was intrigued, especially when I saw it was mixed with andouille sausage and cheese.  I had to try it and I am glad I did.  It was wonderful.  The next week, I made some at home for breakfast and even my non-grit loving husband said it was good.

I thought I would share my recipe for Sausage and Cheese Grits with you today.  Give it a try and let me know what you think.  Be adventurous – try it with different sausages or meats, spice it up – make it your own!

Sausage and Cheese Grits

1/4 cup cooked breakfast sausage

1 cup water

1/4 cup grits

pinch of salt (you don't need much since you are adding sausage and cheese)

dash of pepper (more or less to taste - use red pepper or other if you like a little kick!)

grated cheese

Place the cooked breakfast sausage in a small pot.  Add one cup of water.  Add your salt and pepper.  Bring this to a boil.  Remove the pot from the burner and add the grits while stirring.  This is important, otherwise, the grits may not cook correctly and will be lumpy - yuck!!  Turn your burner OFF and place the pot back on the burner and cover it with a lid.  Turn on a timer for 5 minutes.  After 5 minutes, stir the grits. Put the grits on your plate, or in a bowl, and add the cheese. EAT AND ENJOY!!

Sausage and Cheese Grits

If you have something that your family loves to eat, share it with us in the comments below.

LLOL,

Kathryn

 

“Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him!”  Psalms 34:8

Leftover Chicken Quesadilla Recipe

Leftovers…we always have leftovers after a holiday weekend.  It never fails.  We cook a little too much or not as many people as we planned for show up.  Though, I would rather have too much than not enough.  I couldn’t bear for someone to leave the house hungry after we promised to feed them!  And, the leftovers don’t last long.  The next day it goes to work for lunch and then is transformed into something altogether different for dinner.

Such was the case for Father’s Day and 4th of July.  Father’s Day, we cooked a little too much.  4th of July, a few people had last minute change of plans.  So it goes, but we don’t let the food go to waste!  My husband is amazing with the grill and he loves any excuse to fire it up.  Grilled chicken, sausage, ribs and pork roast – it was WONDERFUL!  Of course, we had the obligatory side dishes – potato salad, camp potatoes, green beans, black beans, veggies, and watermelon.  We sent a to-go plate home for those who wanted one, had lunch the next day and, for dinner, I whipped up some quesadillas with the leftover chicken and beans.

Quesadillas are a quick and easy lunch or dinner.  I always keep tortillas on hand around our house.  They come in handy for easy breakfast tacos and for dinner recipes every now and then.  Cheese is always in the fridge in some form and flavor, block or shredded, cheddar, colby jack or mozzarella.  I kept this one simple – just beans, meat, and cheese.  I made a side dish of Spanish rice to go along with it.

Below are the ingredients and directions:

  • Leftover chicken: deboned and shredded
  • Beans: refried, whole or smashed (a good way to use leftover beans)
  • Cheese: shredded
  • Tortillas: flour or corn – 2 for each quesadilla
  • Optional ingredients: corn, avocado, lettuce, tomato, peppers, sour cream

Ingredients

  1. Spread the beans on the tortillas if they are refried or smashed; if they are whole, add them after adding the chicken.Tortilla and Beans
  2. Place the tortilla on a skillet or griddle pan on your stove on medium-low to medium heat.Quesadilla B
  3. Add a layer of cheese.Quesadilla CB
  4. Add the shredded chicken.Quesadilla MC
  5. Add another layer of cheese and any other optional ingredients.Quesadilla MCB
  6. Place another tortilla on top and flatten with a spatula.Quesadilla Side One
  7. Once the bottom is browned and the cheese starts to melt, carefully flip the quesadilla over and brown the other side.Quesadilla Flipped
  8. Serve immediately or keep covered and warm as you make more.Quesadilla and Rice

 

 

 

Do you transform your leftovers?  What is your favorite thing to make?  Let us know in the comments below!

LLOL,

Kathryn