If you’re looking for a recipe that is easy and inexpensive, this is NOT it! But please don’t let that scare you away, because this looks and tastes SO good that it is worth it!

I originally found this recipe in a Williams-Sonoma catalog, and adjusted it to fit my family’s taste. Living in Louisiana, this dish is on the menu at just about every restaurant down here, and I’ve tried just about every version of it. This version is BY FAR my favorite!

Here’s what you’ll need:

• 1 cup white grits, uncooked
• 1 tsp Tabasco sauce
• 1 cup grated cheddar cheese
• 1/3 cup grated Parmesan cheese
• 4 tbs butter
• 2 tbs flour
• 1/3 cup chicken stock
• juice of 1 lemon
• 1 lb bag frozen shrimp, already cooked and peeled, thawed
• 3-4 slices bacon, cooked and crumbled with grease reserved
• 1/3 lb sliced mushrooms (I use portabello for the color and taste)
• 1 diced red bell pepper
• 2 cloves garlic, minced
• 1/3 cup chopped green onions
• 2 diced plum tomatoes

Make your grits according to the instructions on the package, then stir in 4 tbs butter, both cheeses, and salt and pepper to taste. I think adding both kinds of cheese is what makes this dish taste so good. (And the bacon grease, of course!) Cover to keep warm and set aside.

Pat shrimp dry with paper towels, then toss in a bowl with the flour seasoned with salt, pepper and Tony’s seasoning. Warm 2-3 tbs of the reserved bacon grease in a skillet, then brown the shrimp in the grease. This only takes a minute or two since they are already cooked. Remove shrimp to a plate, then add bell pepper, garlic and mushrooms to the same skillet. (You may have to add another spoonful of bacon grease if the shrimp soaked it up.) Once the vegetables start to become tender, add the shrimp back in, along with the bacon, green onions, tomatoes, chicken stock, lemon juice and Tabasco. Stir everything together and let simmer a few minutes, until everything is heated through, then serve on top of the warm grits.

 This is one of my favorite things to eat, and it is perfect for breakfast, brunch, lunch or dinner. It looks so pretty with all of the colors from the vegetables, and tastes just as good as it looks!

 

Love chicken and dumplings, but hate the mess that comes with making them? Then this is the recipe for you! It tastes just as good as the real thing, but no flour all over your kitchen counters and no slaving in the kitchen for hours.

Here is what you’ll need:

• 3-4 cups cooked shredded chicken (I buy a rotisserie chicken and shred it)
• 1/2 stick butter
• 1 cup self-rising flour
• 1 cup milk
• 2 cups chicken stock (or broth, whatever you have)
• 1 can cream of chicken soup
• salt and pepper

Preheat oven to 400. Melt the butter in a saucepan or in the microwave and pour into a 13×9 baking dish. Spread the chicken pieces evenly on top of the melted butter.

In a mixing bowl, whisk together the flour and milk, with as much salt and pepper as you’d like, then slowly pour over the chicken. You don’t want the chicken mixed in with this flour mixture – you want to layer it as best you can.

In another bowl, whisk together the cream of chicken soup and chicken stock, and then slowly pour on top. Again, try to layer this as best you can. It won’t come out right if it gets too mixed up.

It should look something like this – mostly liquid. Now bake at 400 for about 45 minutes, or until the top starts to turn golden brown.

When it’s done it will look like this – the flour mixture will turn into the dumpling layer. Let rest a few minutes before serving, to allow it to set up.

This recipe is quick and easy to prepare, and the kids will love it too!

 

Now to the fun part – another GIVEAWAY!

This week I’m giving away a Yeti Rambler with lid and a gift card to Starbucks – two of my favorite things! These cups are awesome – they will keep your coffee hot all day, or keep your cold drinks cold all day. I usually still have ice in mine the next day!

There are two ways to enter:

1. Follow my blog – you have to have a WordPress account to follow, but if you don’t have one already it’s free and takes about 30 seconds to set up.
2. Leave a comment on the blog – again, you have to have a WordPress account to leave a comment. (Facebook/Instagram/Pinterest comments do not count – must be on the actual blog site.)

You will get two entries if you do both. The winner will be picked at random on Thursday, April 7th, and notified by the next day. Good luck!

Thanks y’all!

– Nikki

**Giveaway is closed – Congratulations to winner Jennifer Thompson!**