Finally a treat for your favorite pup. This makes a great hostess gift over the holidays if you’re visiting someone who loves their dog/s. If you don’t have pastry flour, regular whole wheat will do.
Sweet Potato Apple Dog Treats
Grains
Grilled Shrimp and Smoky Grilled Corn Grits
Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Buttered Popcorn (with four flavor variations)
This recipe was recently published in Cook’s Country magazine, the sister publication to Cook’s Illustrated and all from the good folks in America’s Test Kitchen. Simple, easy, perfect. No need to keep shaking a pan. Try it!
Apple Cinnamon Raisin Indian Pudding
Sorry, cannot remember the original source for this recipe.
Collard Green Breakfast Bake
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
Okra Cornbread Fritters with Sweet and Sour Peppers
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Apple Polenta Pecan Cobbler
Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
Local Republic’s Shrimp and “Grits”
Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Eggs Baked on Grits with Bacon and Tomatoes
Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.