Feta Cheese Frittata

Hello folks, and welcome back to the All Things Southern kitchen. The other night I surveyed the fridge and noted that I had a ton of eggs I needed to cook and a pound of fresh mushrooms that were also close to perishing.  The challenge, as I saw it, was to use them as the base for a delicious supper. Oh, I do love that sort of thing. A little more snooping revealed some feta cheese — and that’s when it hit me. I made a Feta Cheese Frittata with Mushrooms and and it was delicious!  Let me walk y’all through it.

“Feta Cheese Frittata with Mushrooms”

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

1 dozen eggs

4 ounces feta cheese

4 ounces Monterey Jack

1 pound mushrooms, sliced

1 cup chopped onion, pepper, celery blend

1/4 cup milk

Salt and Pepper

Tony Chacheres

We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft, we’ll remove them with a slotted spoon. Then we’ll add our sliced mushrooms to the butter and olive oil along with a couple tablespoons of Worcestershire sauce and let them cook down. This will give the mushrooms more flavor.

Now we’ll crack twelve eggs in a large mixing bowl and lightly blend them with four ounces of feta cheese, four ounces of Monterey Jack, and a 1/4 cup of milk. Season with salt, pepper and Tony Chacheres before draining our mushrooms, and folding them in. Cook at 375 degrees for thirty to forty minutes or until your eggs are set and serve with a huge glass of cold milk. This dish is good for breakfast or supper.

That’s my Feta Cheese Frittata with Mushrooms, folks, and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie


Get the Latest from Shellie! Sign up for the ATS Newsletter










Shellie’s Shrimp and Grits!

Hello folks and welcome back to the All Things Southern kitchen. Brace yourself, fellow southerners.

It has come to my attention that some of my readers have never had Shrimp and Grits. I am prone to forgetting that we have people with us who aren’t from around here but never fear. I’m prepared to fix this. My Shrimp and Grits recipe is killer good and I’m about to walk y’all through it.

“Shellie’s Shrimp and Grits”

1 to 1 and ½ pounds fresh shrimp

1 tablespoon olive oil
1 stick of butter
1 bag of frozen chopped onion, bell pepper, and celery
Salt and pepper to taste
1/2 teaspoon cayenne
1 tablespoon chopped garlic
2 cans of RoTel Tomatoes
5 cups milk
2 cups old fashioned grits
Green onions
1 pound sharp white cheddar cheese, grated
1 8oz. package cream cheese

dinnerWe’ll begin by taking a heavy pot and heating a tablespoon of olive oil and a stick of butter. Then we’ll sauté our bag of frozen onions, celery, and bell pepper along with some salt, cayenne, and black pepper. Once the veggies are soft, we’ll add two cans of Rotel tomatoes and a tablespoon of chopped garlic.

Dear ones, this should go without saying, but please don’t use the Instant variety, or the quick grits. Purchase only the old fashioned grits or our grandmothers will roll over in their graves! That said, we will now add five cups of milk to our veggies and bring it to a boil. Then we’ll reduce the heat and stir in two cups of our uncooked old fashioned grits. That’s going to make a lot of grits but they’re great for breakfast the next morning.

Folks, we’ll stir until the grits are tender and creamy, about twenty minutes. Then we’ll stir in a pound of sharp cheddar cheese and an eight ounce package of cream cheese. You’re not going to find those cheeses in all shrimp and grits recipes but I double dog dare you to try mine and see if it doesn’t embarrass some of those imposters!  Meanwhile, we’ll take our freshly peeled shrimp, sprinkle Tonys Chacheres’s over them and broil ‘em in the oven just until they’re pink and sprinkle ‘em with lemon juice. Three to five minutes, tops on those babies! Now for the good part! We’ll ladle our grits into bowls, top with the shrimp and garnish with chopped green onions. UM, UMMMMMMMMM! It’s game on, folks. Enjoy Shellie’s Shrimp and Grits. It’s good eating from the All Things Southern kitchen to yours!


Get the Latest from Shellie! Sign up for the ATS Newsletter










Lucy’s Crockpot Cheese Soufflé

Welcome back to the All Things Southern kitchen. Today’s recipe is a tribute to the memory of a great southern cook and my late mother-in-law, Lucy Lowry Tomlinson.  I remember being a young bride and thinking that Lucy’s Crockpot Cheese Souffle sounded a little too tricky for my skills. Little did I know it was a layer and pour type of thing. Here let me walk you through the steps. You’ll love the flavor and you’ll enjoy serving something that might not be in your normal rotation of recipes.

Lucy’s Crockpot Cheese Soufflé

14 slices fresh bread, crust removed

3 cups grated sharp cheese (not preshredded)

2 tablespoons butter

6 eggs

3 cups milk (or half and half)

2 tablespoons Worcestershire sauce

Salt and pepper to taste

½ teaspoon paprika

 

First, we’ll grease the crockpot well with butter. Otherwise, our soufflé will stick. Next, we’ll take fourteen slices of fresh bread and remove the crusts. (FYI, we can chop these ends up later and make croutons out of ‘em.) Once we remove the crusts, we’ll tear the bread into bite-size pieces.  We’ll place half of our bread in it and we’ll top the bread with a cup and half of grated sharp cheese and a tablespoon of butter. Special note, don’t use the pre-shredded cheese in this dish.

Now we’ll repeat those steps using the rest of the bread, another cup and half of sharp cheese and another tablespoon of butter. Then we’ll beat six eggs and blend them into three cups of half and half or milk. The half and half will give it a little creamier consistency. We’ll add a couple tablespoons of Worcestershire sauce to the eggs and milk along with a half teaspoon each of salt and pepper. We’ll pour this over the bread and cheese and sprinkle the top with a half teaspoon of paprika and you’re done! TaDa! Folks, just cover and cook on low for 4 to 5 hours. Enjoy Lucy’s Crockpot Cheese Soufflé, y’all. It’s good eating from the All Things Southern kitchen to yours~

Hugs,
Shellie


Get the Latest from Shellie! Sign up for the ATS Newsletter