Are you looking for all the recipes from my Today Show appearance and can’t get your hands on them? Well, I’ve got you covered. Below you’ll find all of the recipes in one place. You can print them out or save them to your Recipe Box.
Recipe Card
Quick and Easy Quiche
Ingredients
- 1 cup shredded cheddar cheese
- 1 cup chopped cooked ham
- 1 9-inch regular frozen prepared pie crust, thawed
- 4 eggs
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 375°. Sprinkle the cheese and bacon (or ham) in the bottom of the pie crust. In a medium bowl whisk together the eggs, cream, salt and pepper. Pour the egg mixture into the crust. Place the pie on a rimmed baking sheet and bake for 20 to 25 minutes or until the quiche is just set. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Recipe Card
Fresh Fruit Salad with Lime-Honey Dressing
Ingredients
- 10 to 12 cups of assorted fruit
- for instance:
- 2 apricots, sliced (about 1 ½ cups)
- 3 kiwi, peeled and sliced (about 1 cup)
- ¼ honeydew melon (about 2 cups chopped)
- 1 lb strawberries, hulled and sliced (about 2 cups sliced)
- 2 cups blackberries
- 2 cups red and green seedless grapes
- 1 ½ cups blueberries
For the dressing:
- juice of two limes (about 1/3 cup)
- 1/3 cup honey
- 1 tablespoon finely chopped mint (8 to 10 large leaves)
Instructions
- In a large plastic or glass bowl, combine the fruit. Refrigerate.
- In a small bowl whisk the lime juice, honey, and mint together. Drizzle over fruit and toss lightly when ready to serve. Keep chilled.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Recipe Card
Shrimp and Grits
Ingredients
- 4 slices bacon
- 5 green onions (chopped)
- 3 garlic cloves (minced)
- 16 ounces medium shrimp (raw, peeled, and deveined)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- Dash of hot sauce
- Juice of 1 lemon
Instructions
- In a large skillet over medium heat, cook the bacon until crisp. Drain the bacon on paper towels; crumble it when it has cooled. Add the chopped onions to the bacon grease in the skillet, and cook over medium heat for 4 to 5 minutes. Add the garlic, and cook until it is fragrant. Sprinkle the shrimp with the salt and pepper, and then add them to the skillet. Cook the shrimp until they are just starting to turn pink, about 3 to 4 minutes.
- In a small bowl whisk the flour into the broth. Pour the broth over the shrimp, bring just to a simmer, and cook until the sauce thickens. Stir in the lemon juice, and serve immediately over My Secret Cheese Grits.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Recipe Card
My Secret Cheese Grits
Ingredients
- 5 cups water
- 1 1/2 teaspoons salt
- 1 cup quick cooking grits
- 3 ounces cream cheese, cut into cubes
- 3/4 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
- In a medium saucepan with a lid, bring the water to a boil and stir in the salt. Slowly add the grits, stirring constantly to prevent lumps. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 to 20 minutes or until they reach the desired tenderness and consistency. Grits should be smooth and creamy, not chewy. Add more water if they begin to dry out.
- Just before serving, stir in the cream cheese, cheddar cheese, and butter. Stir until melted and combined. Serve immediately.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Jennifer
My daughter’s boyfriend actually said this was one of the top 10 things he’s eaten at our house. He practically lives here and I make a new recipe at least twice a week. So this is high praise indeed! I changed the cheese to a Swiss and Gruyere mix because my mom always used Swiss. I’m not sure I’ve ever used cheddar in a quiche before…but maybe next time I will. (Or white cheddar sounds good now that I think about it.) ☺️
That’s great! I’m so glad everyone enjoyed it. There’s tons of possible combinations, too!
Geri Richie
I’ve just discovered you…in the sense that I didn’t know you cooked or even existed otherwise, but I’m old and slow so please forgive me for that.
I am a quiche lover and want to try your recipe but I rarely have heavy cream or even whipping cream in my fridge so I’m going to branch out and try that staple all Southern kitchens should have….buttermilk. What have I got to lose? It will be tangy and buttery and, hopefully, creamy enough. Wish me luck!
I’ve never tried that, but I’m anxious to hear how it turns out. Please come back and let me know!
Chris
Delish and always a favorite. But you forget to tell us to add the crumbled bacon to shrimp.
Thanks for the heads-up, Chris! Glad you enjoyed it!
Christen Yeoman
Can you use sausage for the quiche?
Absolutely! Enjoy!
Jamie
I’m not seeing the recipe for the quick quiche – is it my computer or is it the page?
Try now. It should be showing up correctly.
antoinette
Tracy, were you on Food Network ?? If so, loved you than, if not love your recipes !!!!!
LOL! No, no Food Network for me. 🙂
Jennifer Salmon
I just discovered your blog and I am tickled pink by all the lovely Southern recipes. I remember my Mawmaw making a lot of the things that I have found here and those lovely memories are so precious. Living in NW Georgia, we purchase stone ground grits from Nora Mills right outside of Helen. Since finding them, I haven’t bought a single package of “quick” grits and probably never will again. Thank you for all the yummy recipes! God Bless!
Thanks so much, Jennifer! So glad you’ve found so much you like!
TraceyM
I know I’m a little late to the game, but I just discovered your blog and I love it! I have been looking for a good Shrimp and Grits recipe and I hope to try yours, but I notice in the picture there are mushrooms, but you don’t list them in the recipe? Would it compromise the recipe if I add them? I like mushrooms and think they might add a nice touch to the recipe. Any guidence?
thank you
Yes, you can certainly add the mushrooms with the green onions!
Miriam
Have you tried white stone ground grits? I’m sure you have; but I rarely use store bought grits since I have found stone ground. We use Oakview Farms when we can and that should be close by to you:) I love reading your blog and all the “regular” down home cooking recipes!
HI Miriam! Oh yes, I’m quite familiar with Oakview’s grits – in fact, I think I have some in the pantry now. I love them, but I also love the convenience of the quick cooking variety on a busy weekday morning.
janeinbama
Saw you on TODAY show Sunday. So great to see a fellow River Region 🙂 Resident (Wetumpka) on TV. I knew you were the real deal when you cooked quick grits twice as long as the package says. I added cream cheese to my cheese grits this week and the were delicious. So glad to have found your blog.
Ha! Thanks, Jane! I’m glad you found me, too! Thanks for watching!