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Lemon-Garlic Shrimp and Grits

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Total Time: 30 min     Prep: 15 min    Cook:  15 min   Yield:  4 servings    Level:  Ingredients : 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh  Directions : Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-hi
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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

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For some people food is something they think about when they are hungry.. For me.. Food is something that's constantly in my mind.. a Prep 20 min  Cook 35 min   Ready 55 min Ingredients : 1 tbsp butter 4 lb russet potatoes, peeled, cut into 1-inch pieces 1 cup whole milk 1/2 cup (1 stick) butter, melted 1 1/2 cup mozzarella cheese, grated 1 cup parmesan cheese, freshly grated 1 salt 2 tbsp plain, dry bread crumbs 1 black pepper, freshly ground Directions: 1 -Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. 2 -Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the
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Stracciatella with Brown Rice

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Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes. PREP: 15 MINS  TOTAL TIME: 15 MINS  SERVINGS: 4  YIELD: MAKES 5 CUPS INGREDIENTS: 5 1/2 cups chicken broth 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked) 4 cups spinach (about 1/2 pound), trimmed and washed 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided Freshly ground pepper 3 large eggs, beaten well DIRECTIONS: 1-Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil. 2-Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return s
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