Grits Casserole

This is a Christmas breakfast tradition at the Shull house. Delicious! (Editor's note: I made this to serve with Oven-Fried Chicken and a cucumber-and-vinegar salad for dinner, and it was perfect. However, for my kids, I had to half the cayenne pepper. Those Shull kids are tough.)

Grits Casserole
by Jolynn Shull

1 c. quick cook grits
4 c. water
2 t. salt
2 eggs
8 oz. sharp cheddar cheese, grated
1 t. cayenne pepper
1 stick butter (can be halved, if desired)

Boil water. Add salt and grits. Stir until thick (about 5 minutes).
Add butter and cayenne to grits. Stir.
Beat eggs in a separate bowl. Add a small amount of hot grits to the egg bowl. Stir to temper the eggs. Add eggs to grits. Add cheese. Stir.
Pour into 8x8 pan. (Double this for a 9x13.) Bake at 400 until bubbly and golden, around 30-45 minutes.

This can easily be made a day ahead and stored unbaked in the refrigerator until needed.

San Diego Breakfast Tacos

San Diego Breakfast Tacos
by Jolynn Shull

5 eggs
2 T. water
salt
8 oz. mexican chorizo sausage, cooked
small tortillas
salsa (optional)

Cook chorizo. Beat eggs with water and salt. Scramble eggs. Serve eggs and sausage on tortillas. Add salsa, if desired.

Granola

Granola
by Emilee Wells

7 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
1-1/2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.

Mix all of the ingredients together and spread out on a greased cookie sheet. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.

My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.

Roasted Asparagus

Roasted Asparagus
by Emilee Wells

1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil

Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.

This same technique works wonders with cauliflower, and bags of frozen mixed veggies.

Asparagus Slaw

I didn't know people ate asparagus raw, but this was so good. If you tossed it with pasta and some halved cherry tomatoes, it would be a great, light summer entree.

Asparagus Slaw
by Jolynn Shull

2 lbs. asparagus, shaved with vegetable peeler (or sliced thinly lengthwise with a knife)
1 cup parmesan, freshly shredded
2 tbsp. water
3 tbsp. lemon juice
1/4 cup olive oil
Salt and pepper to taste

Mix parmesan, water, lemon juice, and olive oil in a bowl until well combined. Toss with asparagus, and add salt and pepper to taste.

Zucchini Quesadillas

The zucchini alone for these is delicious, and they are infinitely customizable for your family's tastes. (Unless, of course, your family will not touch zucchini.:)

Zucchini Quesadillas
by Nadine Bailey

1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion (optional)
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini (about 2 medium)
1/2 to 1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
10 (8-inch) fat-free flour tortillas
1 cup shredded mozzarella cheese
1/2 to 1 cup diced tomato
1/4 cup chopped olives

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add (onion and) garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until zucchini turns bright green in color. Remove from heat; stir in oregano, salt, and pepper.

Wipe pan clean with paper towels, and coat with cooking spray#. Heat pan over medium heat*. Add 1 tortilla to pan, and sprinkle with mozzarella. Top with layers of tomato, olives, zucchini mixture and sprinkle again with mozzarella. Fold tortilla in half. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a wire rack to cool. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.

# Alternatively, you can coat the pan with olive oil and cook each tortilla in heated oil to get a crunchier gordita-like shell

* Can use pancake griddle instead; this allows for many quesedillas to be cooking at the same time

Yield: 6-8 servings

Recipe Websites

Here are a couple of my favorite websites for delicious recipes with fun and funny commentary.

Dalai Mama Cooks-- I've been reading this blog since before Olivia was born, and it's gone, recently, from a blog of family musings to a recipe blog. I was worried, but I think it's better as a cooking blog. You really should check out some of her recipes. (The saturated pork chops look AMAZING, but that might just be because I am seriously becoming a carnivore with this pregnancy.)

Pioneer Woman-- Is there anyone out there who isn't already reading about Ree and her love affair with butter? If you haven't seen her before, you really need to see her soon.