Best Southwestern Cheese Grits Breakfast Bowl With Avocado Salsa Recipes

SOUTHWEST CHEESE GRITS

Steps:

• In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
• Preheat the oven broiler.
• In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.

SOUTHWESTERN CHEESE GRITS BREAKFAST BOWL WITH AVOCADO SALSA

Steps:

• Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes.
• While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper.
• When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
• Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.
• To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.

SOUTHERN CHEESE GRITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
• Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
• Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
• Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

PENNE ALLA VODKA

Steps:

• in a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.
• Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
• Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
• Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.

FISH TACO BOWL WITH AVOCADO PICO AND JALAPENO CREMA

Steps:

• To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.).
• To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice) and cilantro to a blender container. Juice the lime into the blender.
• Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use.
• To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro.
• Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use.
• To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated.
• To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place.
• Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside.
• In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go.
• To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.

SOUTHWESTERN RICE BOWL

Steps:

• In a microwave-safe bowl with a lid, layer ingredients in the order listed.
• Cover and microwave for 30-60 seconds, until hot.

CREAMY SWEET BREAKFAST GRITS

Steps:

• Add the milk, grits, honey, and salt to a saucepan.
• Over medium heat, bring mixture to a boil, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Serve warm, topped with fruit.

SEARED TUNA STEAK WITH AVOCADO SALSA

Steps:

• Vinaigrette:.
• Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
• Mix well and set aside.
• Fish:.
• Season tuna with salt and pepper.
• Sear tuna on a very hot skillet with olive oil.
• Cook to desired doneness (rare if preferable).
• Prepare the salsa while the fish is cooking.
• Salsa:.
• Dice the avocado into 1" cubes.
• Dice the tomatoes.
• Mix the tomato and avocado together.
• Serving Recommendation.
• Place fish on serving dish.
• Top with diced avocado and tomato.
• Splash liberally with vinaigrette.
• Garnish with cilantro.
• Serve immediately.
• Changes:.
• Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.

DINER'S FREEZER SALSA

Steps:

• Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
• Chop cilantro ,onion ,garlic and add to tomatoes.
• Chop jalepenos with seeds and put in to 10 quart stock pot.
• Add cumin, salt and vinegar and stir all together.
• Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
• Boil down to about half to get rid of all the extra tomato water.
• I use 3 cup reusable plastic containers.
• Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
• Place lids on and freeze.

EDIBLE CHEESE BOWLS

Steps:

• Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.
• In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each). Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.
• Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size) on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls.