Baked Cheesy Grits

Note: This entire post should be read with a drawl because that's how it sounds in my head. Now you can proceed...

On Monday, I promised you something delicious inspired by my weekend in South Carolina. There was one menu item that came up over and over while I was in the sunny south: cheese grits. But before the recipe, a bit of background about my experience with grits.

Growing up, my family would take an annual road trip to Hilton Head, SC. Mom and Dad would pile us into the minivan with pillows and sticker books, and Dad would shout, "Wagons, ho!" as we pulled out of the driveway. We played I Spy, listened to casette tapes of our favorite children's stories, and biffed each other in the back seat ("I'll turn this car around if you kids don't cut that out!") When my poor parents just couldn't take it any more, Dad would steer the minivan to the closest Cracker Barrel, where he was ensured five minutes peace as the kids explored the gift shop.

Once seated at our wooden booth, I would pour over the southern delicacies listed in the vast Cracker Barrel menu. One of my favorite orders? Grits. "With brown sugar, please." I would smile at the waitress.

The waitress, however, would not smile back. It was a look of horror, confusion, and disgust that I received in return. At 10 years old I didn't appreciate the southern love affair with cheese grits. But after my latest trip, I'm converted.

Cheesy grits are good.

Baked Cheesy Grits
Serves: 6

2 cups low-sodium chicken broth
1 cup water
Salt and pepper
1 cup regular grits (not quick-cooking)
12 ounces shredded cheddar cheese, divided (about 1.5 cups)
1/4 cup milk
2 eggs, beaten
2 tablespoons butter

Preheat oven to 350 degrees. Grease a 2-quart baking dish.

Bring the broth, water, and a pinch of salt and pepper to a boil in a medium saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low, and simmer until the grits are thick, about 8 minutes. (If the grits are starting to look dry, but aren't creamy enough, try adding a few more tablespoons of water and allowing it to cook for another minute.) Stir in about 3/4 of the shredded cheese and the milk.

Season to taste with salt and pepper. Gradually stir in the eggs and butter until combined.

Pour the mixture into the baking dish. Sprinkle the remaining cheese on top.

Bake for about 35 minutes, until the grits are set. Serve warm.

Squeaky Clean by Lady of the House

When I have the luxury of a trip to the grocery store that includes my husband, I usually clear off to sniff bars of soap and read the detergent labels. I have a total thing for products, okay, an absolute weakness. I realized we had a situation when I discovered not two, but three different bottles of dish soap under the kitchen sink, four all-purpose cleansers, and a bounty of solvents that would make even Mr. Clean's ugly head spin.

A detox was in order. The typical shift from commercial-grade toxic cleansers, or a greening wasn't the plan, I needed to silence all the cheery, organic and typographically yummy labels beckoning me over and over again. Enter Casabella, an empty spray bottle, a few handy cloths and the recipe to remedy all the grocery store bottle-huffing.

So here's how it works. It's simple. You'll need a spray bottle and a few things from around the house.

1. For general surface cleaning: Baking soda -- 2 tablespoons to 16 ounces of warm water

2. To hit your windows and mirrors: Distilled White Vinegar -- 1 teaspoon to 16 ounces of warm water

3. To disinfect: Tea Tree Oil -- 10-20 drops to 16 ounces of warm water

(The recipes above come from Casabella's handy TIPS found on their website

Keep house sensibly, safely, and save your pennies for vacation.

Happy Spring cleaning, lovelies!!

xoxo

{ Lady of the House }

Vacation Inspiration: Southern Food

It's 9:40 p.m.  The husband and I just arrived home after a weekend in Greenville, SC. We chowed down Jimmy Johns subs (I needed something fast, very fast), and now we're the husband is watching golf.

I must admit, there was zero cooking going on this weekend. But there was plenty of eating with dear friends. There's not much better than gathering around a table as food, drink, and conversation flow freely.

Now, before I fall into a post-vacation coma, I'll leave you with a few observations about my time in the south:

1. There is GOOD FOOD in Greenville, SC. One of my favorites was Soby's. Our rowdy group was so pleased with our bacon encrusted pork, banana cream pie, braised potatoes (drooling just thinking about those), fried green tomatoes, and, everything, really, that we insisted the chef come to our table to be lauded with our praise. Well, Chef Shaun Garcia was a good sport. Such a good sport, in fact, that he indulged the table's demand for a photo op. With me. I was blushing a lot, but thought you deserved to enjoy my moment with the Chef.
2. Southern people wear a lot of collared shirts. It looks sharp, folks. Keep it up.
3. I need to cook something southern. While wearing a collared shirt. That's my goal for the week.

So, this post is more than a regurgitation of my vacation; it's a commitment. Come back on Friday for something inspired by the south. I don't know what it will be yet, but if the food I scarfed this weekend is any indication, it will be good. 

Glazed Carrots

It's 7:00 p.m. The family is gathering at the table and the roast beast is ready to be sliced. And you have no vegetable ready to feed your family.

Am I the only one who's been in this situation? Please, tell me I'm not alone.

The side dish is far too often an afterthought. I'm as guilty as the next gal of warming up a bowl of peas in the microwave. (I do have a thing for frozen peas, by the way. So sweet and good.) But plan just 5 minutes ahead, and you can whip up these delicious glazed carrots.  If slicing and dicing doesn't fit your timetable for the evening, just toss some baby carrots in the pan and increase the cooking time a bit.

But even if you don't have time to make these carrots, just savor dinner with the ones you love. That's what's most important.

Glazed Carrots
Serves: 4

1/5 pounds carrots, peeled and sliced into 1/4" coins
1/2 cup low sodium chicken broth
1 tablespoon honey
1 tablespoon butter
1 teaspoon lemon juice
Salt and pepper

In a large skillet, bring the carrots and chicken broth to a boil. Cover and simmer over medium heat for 5 minutes. Uncover, increase the heat to high, and boil about 2 minutes.

Stir in honey and butter and continue to boil until the carrots are tender and gazed, about 3 minutes. Turn off the heat and stir in lemon juice. Season with salt and pepper. (Sprinkle with chopped parsley if you happen to have some on hand.)

I Heart Japan by Lady of the House

I'm thinking of Japan as I sit down to write, and I've decided rather than take you on a tour of my new digs, it may serve us all better to let you in on a few ways to shop for the home and thus help out in creative ways. As you know, feathering the nest is basically my M-O, but I do love giving my pennies to companies with heart. I'm guessing you do too.

First of all, connect yourselves with the big boys doing big things in Japan. They're set up to make order of chaos, and we can all feel at ease sending donations to household names.

Secondly, if you'd like to support some fabulous artists AND the relief efforts in Japan, look no further...

CLEAR THE AIR

and your front hall closet with a few fabulous hanging sachets. They're straight out of that origami phase you attempted as a kid, but better. (I'm going to hang mine on the dangling light cords in the closets. Oh and P.S. Moths detest lavender and men are turned on by the smell. I'm just sayin')

CLEAN UP

after everyone with a deliciously soft cotton towel. Well, try. These are so delicately beautiful, you may have difficulty. (Mama's think Aiden and Anais meets your splattered kitchen counter. Yes, that pure and pretty. Hello, the blanket!) These towels are printed by hand in Japan, and I almost peed my pants before Christmas trying to decide which one to choose for which Auntie. Every single one is perfection.

GRACE THE WALLS and the MAILBOX

with prints and greetings from Dutch Door Press. Their state bird series honors the places you've been, the places you come from, the places you plan to go, ie. instantly thoughtful gifts/instantly authentic decor. And the cards are so adorable, they're worth framing.

If you're out at the shops, or in need of a thing or two for your place, consider how far your moolah is going, and where it's going. I'm astounded at the grace and give exhibited in the average human being. We can be wonderful when we consider others. God bless Japan.

xoxo

{ Lady of the House }

Happy Half Birthday, Hot Dinner Happy Home!

That's right. Hot Dinner Happy Home is officially six months old. Since I have no idea how to hang streamers and balloons on a website or throw virtual confetti, I've compiled a list of my favorite hot dinners from the past six months. If you haven't tried these gems yet, it's about time.

Baked Oatmeal

Cashew Chicken

Grilled Peach Salad with Goat Cheese

Mom's Cheesy Potatoes

Oreo Truffles

Penne with Tomatoes and Goat Cheese 

Quinoa with Corn and Black Beans

Roasted Green Beans

Salmon En Cocotte

Turkey Meatloaf Florentine

Finally, I'd like to leave you with a little update...

We've officially entered the season of Spring. In theory, this means the weather will warm up. (Those of us in Wisconsin are chortling with laughter...it won't warm up until July, and we're not fooled by those birds chirping.) To ensure there is plenty of time to stop and smell the roses (once they actually bloom...again, in July), I'm going scale back on Hot Dinner Happy Home posts. Keep coming back for new content on Mondays, Wednesdays, and Fridays. You can spend Tuesdays and Thursdays organizing your sock drawer and trying not to miss us too much.

Roast Chicken and Vegetables

My friends, Craig and Brandon, and I were recently discussing the difference between dinner and supper. Honestly, none of us knew the difference. So we did the only logical thing: We Googled it.

According to our friends at Merriam-Webster, dinner is "the principal meal of the day." Supper, on the other hand, is "the evening meal especially when dinner is taken at midday." I hope I've enlightened you.

This weekend, the husband and I had some friends over for a hearty Sunday Supper. The company was glorious. And the food? Also glorious.

Roast Chicken and Vegetables
Serves: 6

1 small butternut squash, peeled and cut into 1" chunks
1 pound Brussels sprouts, halved
1.5 pounds carrots, peeled and cut into 1" chunks
1 large onion, peeled and cut into wedges
8 garlic cloves, peeled and smashed
1 tablespoon olive oil
2 teaspoons poultry seasoning, divided
Salt and pepper
6 bone-in, skin-on chicken breast halves
5 tablespoons softened butter, divided

Preheat oven to 450 degrees. Toss together squash, Brussels sprouts, carrots, onion, garlic, olive oil, 1 teaspoon poultry seasoning, and salt and pepper to taste. Spread on a very large rimmed baking sheet. Roast in the preheated oven for 15 minutes.

Meanwhile, combine 3 tablespoons butter with the remaining 1 teaspoon poultry seasoning. Use your fingers to gently separate the skin from the chicken breasts, creating a pocket between the skin and the meat. Evenly divide the seasoned butter between the chicken breasts, rubbing it underneath the skin. Rub the remaining 2 tablespoons of plain butter on top of the skin. Season with salt and pepper.

After the vegetables have roasted for the initial 15 minutes, place the chicken breasts on top of the vegetables. Return to the oven and roast an additional 35 minutes, until the chicken reaches an internal temperature of 160-165 degrees. Transfer everything to a serving platter, tent with foil, and allow to rest for 10 minutes.