Yummy Grits

I like grits.  I didn't really eat grits much growing up and didn't develop a love for them until a few years ago.  I like the creamy-ness of them, the little bit of texture to them and of course butter, salt and pepper.  Yum. 

Over the last couple years I have tried many a grit.  I think I have had all the different brands my grocery store carries.  I have come to like the generic "Kroger" brand best.  Some grits have bits of the kernel skin in them and some have a lot of the skin in them.  I don't like the skins in my grits and the Kroger brand cooks up creamy and skinless.  Try a few different kinds and you will see.

Creamy Grits:
Serves 1 if you want a bowl or 2 if you want a smaller portion.

3 TBS dry grits, Kroger brand Original Quick Grits
1/4 tsp salt
1 cup water
1 TBS butter


In a small sauce pan, add grits, water and salt.  Stir to mix. 

I just eyeball the salt.  This is about a 1/4 teaspoon.  It looks like a lot in my hand but it is spread out a bit.  Ha ha ha.

 Once the grits mixture starts to boil, turn down the heat to low. I usually put in on a touch higher than low, because I am not that patient.  Also give the grits a stir. Put a cover on them and let them cook for about 5 minutes. 

 Take the cover off and give them a stir again.  The grits should be starting to absorb the water and get soft.  Cover and let them cook a few more minutes.

You can see here that they are starting to get creamy but many are still holding their shape and there is still a good bit of moisture in the pot.  They are kind of runny at this point.

 Now they have cooked a few more minutes and they are really beginning to get a bit thicker and creamier. 

At this point you can let them cook a few more minutes and they will thicken more or you can take them off the stove and serve them.

 Add in 1 tablespoon of butter and stir.  I like to do this in the pot because there is more room there for stirring.  The butter really makes them creamy!

Now put them in a bowl and top with a bit more salt if you want and pepper.

You can also add sharp cheddar cheese!  Yum!

When all else fails...

use Italian Salad Dressing. Or if you like a good Ken's Caesar does well too. No, I am not talking about eating salad. I AM talking about marinades. Italian salad dressing is great on fish, chicken, tuna, pork and turkey. It is also great on shrimp! You can also marinade most kinds of vegetables if you are going to grill them. I am talking about zucchini, squash, onions, eggplant, and even fresh green beans. What a versitile item!!

How to cut a fresh pineapple

Many people are afraid to buy a fresh pineapple because they don't know how to properly cut it. It is quite simple if you follow these steps.

1. Cut the bottom off about 1/2 inch from the bottom, then cut the top off. Now you are left with the spiny outside and a very flat bottom so it doesn't roll around.

2. Next start cutting off the spiny outside from top to bottom about 1/4 inch in. This way you get most of the seeds out too. Just go around the outside cutting in small strips the outer skin and spines.

3. Then, look at it from the top and you will see the round core in the middle. For chunks begin by cutting large strips one the sides from top to bottom cutting away from the core. You will cut 1/4 of it first then turn it 1/4 turn and cut again straight down, then turn and cut and turn and cut the last bit. This will leave you with a square core if you did it right.

4. Take the large chunks that you just cut and slice them as small as you like. Trim off any outer spines that you didn't get when you "deskined" it.

5. If you want circles then cut the pineapple sideways and then use a small knife to core out the inner core. If you have a small round cookie cutter that will work too but they are very hard to find.