CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
MARYLYN'S CHEESE BLINTZES
These blintzes are smooth and creamy and freeze well. May be served with sour cream.
Provided by Ann Davis
Categories Breakfast and Brunch Crepes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
- Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
- Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
- To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
- Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 19.7 g, Cholesterol 107.9 mg, Fat 19.7 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 12.7 g, Sodium 539.7 mg, Sugar 3.8 g
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
More about "chef johns cheese blintzes recipes"
8 SWEET AND SAVORY WAYS TO USE RICOTTA CHEESE FOR BREAKFAST
From allrecipes.com
Author Isadora BaumPublished May 5, 2020Estimated Reading Time 2 mins
- Lemon-Ricotta Pancakes. Tangy ricotta pairs perfectly with zingy lemon zest in these pancakes. The cheese also adds an extra richness that makes for an indulgent (but not overly heavy) breakfast.
- Ricotta Mochachino. Ricotta takes the place of milk in this morning pick-me-up. Cold coffee and cocoa powder combine with the cheese in the blender for a silky smooth drink.
- Spinach-Ricotta Quiche. Recipe creator Kim's Cooking Now says, "This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner.
- Creamy Blueberry Coconut Ricotta Bowl. Replace your daily bowl of oatmeal with this creamy treat. Rich ricotta is drizzled with sweet honey, fresh blueberries, and flaked coconut.
- Pecan-Ricotta Waffles. Ricotta adds extra moisture to these waffles, making them perfectly crispy on the outside, but melt-in-your-mouth tender on the inside.
CHEESE BLINTZES RECIPE
From kingarthurbaking.com
CHEESE BLINTZES – IN A NEW YORK STATE OF MIND - BLOGGER
From foodwishes.blogspot.com
CHEF JOHN
From allrecipes.com
HOW TO MAKE CLASSIC CHEESE BLINTZES
From youtube.com
CHEF JOHN'S CHEESE BLINTZES | RECIPE | CHEESE BLINTZES, BLINTZES …
From pinterest.com
ALLRECIPES
CHEF JOHN'S CHEESE BLINTZES RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CHEF JOHN'S CHEESE BLINTZES | RECIPE
From pinterest.com
GREAT-GRANDMA BESSIE’S CHEESE BLINTZ RECIPE | THE NOSHER
From myjewishlearning.com
CHEF JOHN'S CHEESE BLINTZES RECIPE | RECIPESCHOOSE.COM
From recipeschoose.com
CHEF JOHN'S CHEESE BLINTZES - NONONSENSE.RECIPES
From nononsense.recipes
JOAN NATHAN'S CHOSEN CHEESE BLINTZES RECIPE ON FOOD52
From food52.com
60TH ANNIVERSARY COMMEMORATIVE COOKBOOK - TRE STELLE
From trestelle.ca
THE BEST RECIPES FOR CHEF JOHN'S CHEESE BLINTZES
From recipesmycafe.blogspot.com
CHEESE & DELI
From sobeys.com
CHEF JOHN'S CHEESE BLINTZES RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
You'll also love