Saw an interview with Leonardo DiCaprio about the upcoming release of his latest movie, directed by Clint Eastwood, J. Edgar. It sounds like a great movie and I will certainly do something about seeing it somewhere, somehow. I saw Cars 2 over the weekend and thoroughly enjoyed it, quite funny. Michael Caine’s distinctive voice playing one of the spies added to the enjoyment. Yes spies. They think Tow Mater is a spy too. Tow Mater’s voice is Larry the Cable Guy, (git ‘er done). If you haven’t seen the Cars movies I highly recommend them for a fun viewing, especially this one.
OK, we’ve heard chocolate is good for us, but now there is a new study out which gives more reasons to indulge ourselves – not only that it appears chocolate may be good for the brain, teeth and skin, but only a small helping every day. The article suggests “Get your fix in a cozy cup of hot chocolate made with real polyphenol-rich cocoa powder, no-fat milk, and sugar-free sweetener. Bingo! All the benefits, none of the bad stuff.” These Mayan Chocolate Truffles fill the bill. I published the recipe on May 31st this year.
When I first tried grits I was underwhelmed and didn’t think much of them at all although a friend fell for them hook line and sinker. I recently tried them again in the classic southern dish of Shrimp and Grits and actually enjoyed them. That being said, here is a recipe for grits. I notice there is fried okra on the plate too, another southern classic.
Garlic-Cheese GritsWebMD Recipe from EatingWell.com
Garlic-cheese grits are a typically rich Southern dish, but the truth is you don’t need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we’ve found you can use much less cheese and still get flavor-packed results.
To Make Ahead: Prepare through Step 4, cover and refrigerate until ready to bake.
- 4 1/2 cups water
- 1 cup grits, quick or old-fashioned (not instant)
- 1/4 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1/2 cup shredded extra-sharp Cheddar cheese
- 1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
- 1/8-1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce, or to taste
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
- Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from heat.
- Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
- Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
Recipe Nutrition:Per serving: 168 calories; 6 g fat (3 g saturated fat, 2 g mono unsaturated fat); 16 mg cholesterol; 21 g carbohydrates; 7 g protein; 1 g fiber; 264 mg sodium; 35 mg potassium
Have a great day.