How to Cook Grits – a Recipe from an Actual Southern Cook

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A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.

TABLE OF CONTENTS:

1. JUMP TO RECIPE
2. WHAT ARE STONE-GROUND GRITS?
3. WHAT ARE HOMINY GRITS?
4. HOW DO YOU EAT GRITS?
5. DO YOU COOK GRITS IN MILK, WATER OR CREAM?

If you’re not from the South, you probably don’t like grits. Actually, the odds are stacked against you ever liking grits unless you know someone who cooks them the way they’re supposed to be cooked.

Non-Southerners have two things working against them when it comes to trying grits: 1 - grits suck at most restaurants and 2 - the terrible awful lies passing as cooking instructions from major manufacturers.

Every year millions of tourists visit the American South. They come for the beaches, the charm, the mountains and the hospitality (or they stop by on their way to Florida). 

Almost everyone that comes here, at one point or another, thinks to themselves, Self, we are in The South so we should drink some sweet tea and eat grits! So, sometime along their journey, they’ll order grits in a restaurant.

And the grits they will be served will most likely be undercooked, under-seasoned and taste about like a bowl of hot water. Unless, of course, they are in a local restaurant with a cook or a chef who can cook good grits but those are getting harder and harder to come by.

Restaurant chains are bad at grits. They don’t cook them long enough and don’t season them much (if at all). I am sad to tell you, some of the local breakfast joints right here in my neck of the woods can’t cook them either.

Side note on that… if you run a BREAKFAST restaurant in the South and serve pre-cooked biscuits or sausage, canned sausage gravy or crappy grits, you shouldn’t run a breakfast restaurant. 

So, OK, Terry Tourist tries grits in a restaurant and doesn’t like them. I don’t blame you there, Terry. But on his last day of vacation he buys a few souvenirs, including a box or bag of grits. Because why not, right Terry?

A few months later, he finds the grits and decides to cook them. He’s a good cook so he knows they’ll be better than what he had in the restaurant. He reads the instructions, follows them to a tee, then 10 minutes later sits down to try grits again. And they’re terrible. 

GOOD GRITS CAN’T BE COOKED IN 10 MINUTES – NOT EVEN “QUICK” GRITS

There are basically two kinds of grits: stone-ground and hominy grits. Polenta is not grits. Cornmeal is not grits.

WHAT ARE STONE-GROUND GRITS?

Stone-ground grits are made from whole, dried kernels of corn that are ground down in a grist mill (that’s not a typo, that’s what it’s called). A grist mill grinds the whole kernels between two stone wheels.

Stone-ground grits are less processed than hominy grits. Because the entire kernel – including the hull and germ – is used, stone-ground grits are much more flavorful. While very subtle, to me, the taste is somewhere between roasted corn and popcorn.  

Stone-ground grits also have a lot more texture. Even after slowly cooking for hours, the larger pieces of dried corn in the meal will remain al dente which contrasts perfectly with the creamy texture created from the finer bits in the meal.

WHAT ARE HOMINY GRITS?

Hominy grits also start with whole, dried kernels of corn. The dried corn is soaked in an alkaline solution (usually lime or lye) to soften the hull. The hull is removed then the kernels (now called hominy) are dried again. Once dried, the dried hominy is finely ground into grits.

Most mass-produced grits sold in grocery stores are hominy grits. They come in three varieties: regular (sometimes called “old-fashioned”), quick and instant. The difference in regular and quick grits is simply how finely they are ground. The finer the meal, the quicker the grits cook. Instant grits are hominy grits that have been cooked then dried (sort of like Minute Rice).

No matter what the instructions say, you cannot cook decent hominy grits in less than 30 minutes (even “quick” grits). The recipe I have below for stone-ground grits can also be used with regular hominy grits. You cannot overcook grits. Mama would put a pot on at 7:00 in the morning and we’d eat them anywhere from an hour later to five hours later.

Obviously, stone-ground grits are my favorite but since I don’t always have an hour or two to cook them, my pantry always has regular hominy grits too.

HOW DO YOU EAT GRITS?

There are plenty of savory recipes that feature grits. Shrimp & Grits has become something of a touristy rite of passage and menu staple at high-end restaurants but for the most part, we Southerners are pretty simple with our grits.

Obviously, we eat them with breakfast. Baby Girl likes hers best under a sunny-side-up egg. The Boy uses bacon like a fork to eat his grits. I like to crumble up sausage into mine or just eat them plain. Daddy liked to drizzle a little bacon grease over his instead of butter. Cheese grits are insanely delicious (I prefer American cheese because it melts more smoothly).

Grits are often served with fried fish and salmon patties. When I was pregnant I would pan-fry canned salmon in a little bacon grease (to make sort of a hash) then eat it over grits. My Canadian husband almost left me over it. He would come in and say, my GOD what is that smell??! I craved it so much I had to ask to doctor if it was OK for me to be eating so much canned salmon.

DO YOU COOK GRITS IN MILK, WATER OR CREAM?

Growing up, we usually just had hominy grits made with water, salt and butter. So long as you cook them long enough to get nice and creamy, they’re just fine cooked that way.

But if you want something that’s way better than just fine, you really need to use stone-ground grits and cook them with a mixture of water and milk (or some cream). 

My personal opinion is that grits shouldn’t be made with too much milk or cream.  I find that some recipes just taste too “milky”. You still want to taste the corn so I always use at least half water. 

Recipe for How to Cook Grits

How to Cook Grits – A Recipe from an Actual Southern Cook

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.

Ingredients

• 2 cups milk
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• 1/2 cup stone-ground grits

Instructions

1. Combine milk, water, salt, pepper and butter in a saucepan then bring to a boil. Once boiling, add grits then stir well with a whisk.
2. Bring grits to a slow, soft boil then cook on low heat, covered, for at least an hour (two hours is even better). Stir grits frequently to ensure they’re not sticking to the bottom.
3. If time allows, let grits rest, covered and off the heat, for about 15 minutes before serving.
4. Serve hot with a generous pat of butter.

Notes

• Keep an eye on your pot of grits the first 15 minutes of cooking to make sure they’re not going to boil over. Until you get the temperature regulated, the grits are prone to bubble up. 
• This recipe can also be used to cook regular (“old-fashioned”) hominy grits. When cooking hominy grits, I usually use 3 cups of water and 1 cup of milk.
• Cooking something this long on the stove yields different results depending on how much steam escapes your pot and lid. Add more water if your grits start to get thicker than you’d like. Or, to thicken the grits, increase the heat to medium-low then cook uncovered until the grits have thickened. 

https://www.southyourmouth.com/2022/01/how-to-cook-grits-recipe-from-actual.html

Images and text © South Your Mouth LLC 2022

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Sausage Potato Country Casserole - Weekend Potluck 515

A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!

Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to see all the NEW recipes this week!

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Perfect Pork Loin with Effortless Au Jus

The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes.

JUMP TO RECIPE

There has never been an easier and more fool-proof way to perfectly prepare pork loin than this recipe. And I know that’s a big, bold statement but it’s true!

And the best part?! The insanely delicious au jus is made in the oven while the loin bakes!

I actually discovered this method of “baking the sauce” by accident. I was baking a loin in the oven and noticed the pan drippings were starting to burn. I didn’t want that to happen because I wanted to deglaze the pan later to make a sauce.

Making a quick decision and hoping for the best, I poured a little water into the hot, open pan which instantly bubbled up the almost burned, condensed pan juices into a gorgeous pan sauce. As the meat cooked and the sauce reduced, I’d add a little more water.

It was marvelous! And when the pork was done I had this perfect pan sauce to use as an au jus or to make gravy with! I was like… ummm… why isn’t this a thing??

I stepped up my game after that first time and made a two changes. The first thing I did was to roast the pork on a bed of onions so that when I poured liquid in the pan, the loin wouldn’t be sitting in it because I didn’t want the meat to boil.

The second thing was to use broth instead of water to deglaze the pan because it obviously has more flavor. I've used chicken and beef broth and like chicken best with this recipe.

There’s a tendency to want to cook pork low and slow. And for lots of cuts, that’s probably the best route to take. But low and slow only works for cuts of meat that have lots of fat, connective tissue and/or bones.

Super lean meat, like pork loin, is best when cooked hot and fast then allowed to rest. I mean to really, really rest. In this recipe, the roasted pork loin rests for at least 30 minutes.

HOW TO COOK PERFECT PORK LOIN WITH EFFORTLESS AU JUS

This is really a super simple recipe when you break it down to the basic steps. Don’t glance at the recipe card and think it’s more complicated than it is. I just write very descriptive instructions so it seems like a lot but this is not complicated at all!

1. Slather the pork loin with spices.
2. Bake the pork loin on a bed of onions.
3. About halfway through cooking the loin, pour a cup of chicken broth into the hot pan. This deglazes the pan.
4. About 20 minutes later, pour in another cup of broth.
5. By the time the loin is done, you’ll have a flavor-packed sauce reduction ready to go with your perfectly cooked pork loin!

CONSIDER BRINING THE PORK LOIN

If you have time, brining the pork will make it even juicier and more flavorful. Just be sure to reduce the amount of salt in the actual recipe from 2 teaspoons to 1 teaspoon.

Make a simple brine by dissolving 3 tablespoons brown sugar into 1 cup hot water (from the tap is fine and what I use – it just makes the sugar dissolve quicker). Mix the sugar water with 2 cups cold water and 1/4 cup kosher salt. Submerge the pork loin in the brine then refrigerate for at least 8 hours or overnight.

Depending on the size of the loin, you can brine it in a loaf pan or even a half-gallon pitcher. I use the huge 6-liter zip-top bags I pick up on our annual pilgrimage to Ikea. If you don’t have a resealable bag (or the loaf pan or pitcher idea doesn’t work out for you) you will likely need to double the amount of brine since you’ll have to use a larger container to brine the meat.

You’ll see this below in the recipe, but the pork loin can be served 2 ways: with the pan juices as-is as an au jus (say that fast 3 times!) or with the pan juices thickened into a gravy with cornstarch. I honestly can’t say I like one way better than the other.

I thickened the au jus into a gravy in the photos here. But only because I knew they would look sexier, not because I like it better. I literally like both versions equally. 

You also have the option to keep the onions in the pan juices or to strain them out. The flavor stays the same either way but the onions obviously change the looks of both the au jus or the gravy.

NOTES ABOUT THIS RECIPE

• This recipe is for pork loin, NOT TENDERLOIN. I don't know that you would be able to make the "baked sauce" if using a tenderloin because the cook time would need to be reduced so much.
• You can pour the pan juices through a mesh strainer then discard the onions or you can leave the onions – it’s entirely up to you! 
• Most pork loins are the about the same size in diameter so they will cook about the same whether they’re 10 inches long or 2 feet long. 
• You can use a roasting pan with a rack instead of cooking the pork loin on onions if you prefer. If you use a rack make these changes: 1- omit the onions 2- increase the broth to 3 cups then add more if needed (it will evaporate more quickly) and 3- add all of the chicken broth at once since the rack will prevent the loin from being submerged.
• Feel free to change up the spices in the recipe. Thyme and oregano are great too! I don’t use fresh garlic because it can burn and become bitter at this temperature for this long.
• Instead of onions, you could use apples or carrots. Just remember the sauce will taste like whichever you decide to use.
• Using a smaller pan (with less surface area), covering the loin to cook and/or altering the instructions could result in watery au jus (and possibly overcooked pork). This recipe works because the chicken broth and pan juices evaporate some which creates concentrated flavor and slight thickening.  

Recipe for Perfect Pork Loin with Effortless Au Jus

Perfect Pork Loin with Effortless Au Jus

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 25 M

The absolute easiest, perfectly cooked roasted pork loin that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes.

Ingredients

• 1 pork loin (4-5 lbs)
• 1 large onion
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 2 cups chicken broth, divided

Instructions

1. Preheat oven to 425 degrees.
2. Peel onion then cut into slices (about 1/3-inch thick). Arrange onion slices into a rectangle roughly the same size as the loin in the center of a 10x15 baking pan (pan needs to be at least 1-inch deep).
3. Pat pork loin dry with paper towels.
4. Combine olive oil, salt, pepper, garlic, paprika and rosemary in a small bowl. Rub spice mixture all over pork loin then place the loin, fat-side up, on top of the onions.
5. Bake, uncovered, at 425 degrees for 20 minutes. Open oven door then carefully pour half of the chicken broth into the pan (not on top of the loin).
6. Continue cooking for 20 more minutes then add the remaining chicken broth to the pan.
7. Continue cooking for 5-15 minutes longer or until internal temperature is at 145 degrees.
8. Remove pan from oven, tent with foil then let rest 30 minutes. Yes, 30 minutes – it will still be steaming hot when you cut into it.
9. The pork loin can be served 2 ways: with the pan juices as an au jus or thickened into a gravy with cornstarch.
10. For either option, it’s entirely up to you whether to strain the juices to remove the onions.
11. Option 1 – Au Jus: Taste pan juices for seasoning then add salt if desired. Serve in dipping cups or drizzled over sliced pork loin. If au jus has cooled too much by the time the meat is sliced, simply reheat in a small saucepan.
12. Option 2 – Gravy: Once pork loin has rested, pour the pan juices (strained or not – totally up to you) into a saucepan then bring to a low boil. Mix 2 tablespoons cornstarch with 1/3 cup cold water. Drizzle in half then mix until thickened. Add the remaining slurry if needed (impossible for me to know how much liquid you're starting with so I don't know how much cornstarch you'll need). Taste for seasoning then add salt if desired.

Notes

• This recipe is for pork loin, NOT TENDERLOIN. I don't know that you would be able to make the "baked sauce" if using a tenderloin because the cook time would need to be reduced so much. If you try it, please comment below to let us know!
• You can pour the pan juices through a mesh strainer then discard the onions or you can leave the onions – it’s entirely up to you! 
• You can use a roasting pan with a rack instead of cooking the pork loin on onions if you prefer. If you use a rack make these changes: 1- omit the onions 2- increase the broth to 3 cups then add more if needed (it will evaporate more quickly) and 3- add all of the chicken broth at once since the rack will prevent the loin from being submerged.
• Feel free to change up the spices in the recipe. Thyme and oregano are great too! I don’t use fresh garlic because it can burn and become bitter at this temperature for this long.
• Instead of onions, you could use apples or carrots. Just remember the sauce will taste like whichever you decide to use.
• Using a smaller pan (with less surface area), covering the loin to cook or altering the instructions could result in watery au jus. This recipe works because the chicken broth and pan juices evaporate some which creates concentrated flavor and slight thickening. Any of these changes could also cause the pork to overcook.

https://www.southyourmouth.com/2022/01/perfect-pork-loin-with-effortless-au-jus.html

Images and text © South Your Mouth LLC 2022

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Cajun Pastalaya (Jambalaya Pasta with Sausage and Chicken)

A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice.

JUMP TO RECIPE

I was staring at FB the other day with my morning coffee and saw that my buddy, Patrick had made a pot of pastalaya. Patrick and I went to middle and high school together and are still friends now. Isn’t it weird when the people you were once young and dumb with are the people you run into toting around your own kids? 

The older your kids get, the more you all give each other the look when someone starts bringing up old times. Like, don’t you dare tell them we used to climb the water tower. Or, if you say one word about that night the cops busted the bait shop for selling us beer, I will look you right in your eyeballs and cuss you for a liar.

Anyway, Patrick and his mama, Ms. Arletha, are great cooks and are known for it. I know that somewhere in their family there’s some Cajun roots so I asked Patrick which type of pasta he uses in his pastalaya.

I think spaghetti noodles are traditional though most recipes I’ve ever seen online use some sort of bite-sized pasta. I was curious what Pat used and sure enough, he said he uses spaghetti noodles.

I thought about making this batch with spaghetti but since I’ve always made mine with a rigid pasta (like penne, rigatoni or corkscrew), I decided to just make it the way I always do. I sincerely apologize to everyone on the gulf coast if that breaks any official pastalaya laws!

WHAT IS PASTALAYA?

Pastalaya is jambalaya made with pasta instead of rice. Sausage, pork, chicken, shrimp or any combination are cooked with Cajun or Creole spices and the Holy Trinity (onion, bell pepper and celery) to create a base of concentrated flavor. Broth is then added which the pasta cooks in. Some recipes add tomatoes of some sort and some don’t.

Creole jambalaya has tomatoes whereas Cajun Jambalaya doesn’t so I suppose the same might be true for pastalaya. I don’t add tomatoes to mine so I reckon my version is a Cajun pastalaya. If you’d like to add tomatoes, use a can of petite diced tomatoes or Rotel (drained) when you add the broth.

At a glance, it looks like my pastalaya already has tomatoes in it somewhere (like tomato sauce, paste or crushed tomatoes) because of the warm orange/red color but it doesn’t. That gorgeous color comes from all the layering of flavors.

The andouille or smoked sausage is cooked in oil until nicely browned which gives us the first layer of flavor and color. Then the chicken is browned in the same oil which darkens and flavors the base even more. Then the Holy Trinity is cooked until it browns a little. And THEN, for the final kicker, flour is added and cooked until the bottom of the pan is coated in a golden brown concentration of culinary magic.

When you add the broth and water, the pan is then deglazed so that every single ounce of flavor and love is now swirled into a flavor-packed stew. And THAT is what the pasta is cooked in. Man, DANG! My mouth’s watering just thinking about how good those noodles are!

I seriously doubt the heavy cream I hit this with at the end is traditional but I love what it does. The cream melds with the remaining thickened liquid in the pot after the pasta has cooked and creates a silky sauce.

If you’re serving this to a crowd and it sits around a while, you’ll likely want to stir in a little more cream or broth every so often because the pasta will soak up the sauce and start to dry out a bit. You’ll also want to add a little cream or broth when reheating it the next day.

Or, if you’re a purist, you can leave it out all together. There’s not really a wrong way to make a dish like this once you’ve covered the basics in the first steps before adding the liquid and cooking the pasta.

I really don’t get using Cream of Something Soup in pastalaya like some recipes do. You already have everything you need to make the equivalent of it in the pot – you just need to add a little flour (for a roux) and extra liquid (that’s what the water or milk are for in the recipe).

That’s all Cream of Something Soup is – a bechamel sauce (or roux) made with flour, mixed with milk and water, seasoned with chicken or mushrooms or whatever.

Plus, if I’m making a recipe that requires fresh vegetables, this much prep, and over three pounds of meat, I want to do the rest of it from scratch too. Ya know?

A FEW NOTES ABOUT MAKING PASTALAYA:

• I used corkscrew pasta in the batch pictured here but have used penne and rigatoni in the past. Bowtie pasta can be used though it is more delicate and may not hold up as well as the others. 
• Yes, you can use chicken breasts (but thighs are better).
• You can add shrimp if you’d like! Either sauté after the sausage (before or instead of chicken) then add after the pasta has cooked OR add raw shrimp halfway through cooking the pasta (the shrimp will only need a few minutes to cook).
• I use my 9-quart dutch oven to make this dish which is 12-in wide. If you don’t have anything that big, cook everything in a very wide skillet through Step 5 then transfer to a large pot to finish with the pasta.
• You can use water or milk in this recipe. The batch pictured here was made with water but if you’d like a creamier dish (more on the alfredo side), use milk.
• The heavy cream is optional (and probably not traditional) but makes the sauce luxuriously silky and rich.
• Any Cajun and/or Creole seasoning can be used but some are saltier and spicier than others. Start with 2 tablespoons then add more if needed. Add cayenne pepper if your seasoning blend isn’t as spicy as you’d like.
• Add a can of petite diced tomatoes or Rotel (drain first) when you add the broth if desired.
• I used 2 tablespoons plus 1 teaspoon Zatarain's Creole Seasoning when writing this recipe. Zatarain's is on the salty side so you may need more if using another brand.

Recipe for How to Cook Cajun Pastalaya

Cajun Pastalaya (Jambalaya Pasta with Sausage & Chicken)

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice.

Ingredients

• 1.5 lbs andouille or smoked sausage
• 2 lbs boneless chicken thighs
• 1/4 cup olive oil
• 1/2 cup butter
• 1 1/2 cups diced celery
• 1 green bell pepper, diced
• 1 large onion, diced
• 3 tablespoons minced garlic
• 1/2 cup flour
• 4 cups chicken broth
• 2 cups water or milk
• 2-4 tablespoons Cajun or Creole seasoning
• 1 teaspoon pepper
• 1 lb (16-oz) pasta
• 1/2 cup heavy cream

Instructions

1. Cut sausage and chicken into bite-sized pieces, trimming excess fat from chicken thighs. 1.5 lbs sausage, 2 lbs chicken
2. Sauté sausage over medium heat in olive oil in a wide pan or dutch oven until nicely browned. Remove sausage to a bowl using a slotted spoon; set aside. 1/4 c. olive oil
3. Season chicken with salt and pepper to taste. Working in 2-3 batches (so not to overcrowd the pan), add chicken to pan then cook over medium-high or high heat until nicely browned (we want to brown the chicken as much as we can without burning the bottom of the pan). Remove chicken from pan using a slotted spoon; set aside.
4. Reduce heat to medium then add butter, celery, bell pepper and onion. Sauté for 10 minutes. Add garlic then continue cooking for 2 minutes. 1/2 c. butter, 1.5 c. diced celery, 1 diced bell pepper, 1 diced onion, 3 Tbsp garlic
5. Stir in flour then continue cooking for 5 minutes. The bottom of the pan should be dark golden brown and veggies very tender. 1/2 c. flour
6. Add chicken broth, water or milk, 2 tablespoons Cajun or Creole seasoning and pepper then increase heat to medium-high. Stir with a whisk until smooth, scraping up all the browned bits from the bottom of the pan. Taste for seasoning then add more seasoning until broth is as salty as you’d like the pasta to be. 4 c. broth, 2 c. water, 2 Tbsp Cajun seasoning, 1 tsp pepper
7. Once the broth starts to simmer, stir in pasta, sausage and chicken. Reduce heat to medium-low, cover then cook until pasta is just tender (usually the time indicated on the box), stirring occasionally. Do not overcook the pasta. 1 lb pasta
8. Remove from heat, uncover then let rest 10 minutes. Gently stir in heavy cream then serve. 1/2 c. cream

Notes

• I use my 9-quart dutch oven to make this dish which is 12-in wide. If you don’t have anything that big, cook everything in a very wide skillet through Step 5 then transfer to a large pot to finish with the pasta.
• You can use water or milk in this recipe. The batch pictured here was made with water but if you’d like a creamier dish (more on the alfredo side), use milk.
• Any Cajun and/or Creole seasoning can be used but some are saltier and spicier than others. Start with 2 tablespoons then add more if needed. Add cayenne pepper if your seasoning blend isn’t as spicy as you’d like.
• I used 2 tablespoons plus 1 teaspoon Zatarain's Creole Seasoning when writing this recipe.
• More notes and tips are listed above the recipe card. Any other questions you may have are likely listed there.

https://www.southyourmouth.com/2022/01/cajun-pastalaya-jambalaya-pasta-with.html

Images and text © South Your Mouth LLC 2022

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Cabbage and Smoked Sausage - Weekend Potluck 514

A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!

Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to see all the NEW recipes this week!

Here are our featured recipes from last week:

• Shrimp Delicate (Cajun Shrimp & Rice)
• Cake Mix Waffles
• Cabbage & Smoked Sausage
• Easy Mexican Ground Beef Casserole

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Cabbage & Smoked Sausage by My Productive Backyard

Recipes that caught our attention...

Cake Mix Waffles by Dance Around the Kitchen

Easy Mexican Ground Beef Casserole by Back To My Southern Roots

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Shrimp Delicate (Cajun Shrimp & Rice) by South Your Mouth

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