Southern Broccoli Casserole Recipe

Southern Broccoli Casserole Recipe

Ingredients

• 6 cups chopped, fresh broccoli florets
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• ½ stick butter, melted
• 2 large eggs, lightly beaten
• ½ medium onion, finely diced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups grated extra-sharp cheddar cheese
• 1 full sleeve Ritz crackers, finely crushed

Instructions

1. Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.
4. Add 1 cup of cheese and mix again.
5. Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
6. Bake for 30 to 40 minutes and let stand for 15 minutes before serving.

Shrimp Lemon Garlic Shrimp and Grits Recipe

Shrimp Lemon Garlic Shrimp and Grits Recipe

Ingredients

¾	cup instant grits
	Kosher salt and freshly ground black pepper
¼	cup grated parmesan cheese
3	tablespoons unsalted butter
1¼	pounds medium shrimp, peeled and deveined, tails intact
2	large cloves garlic, minced
	Pinch of cayenne pepper (optional)
	Juice of ½ lemon, plus wedges for serving
2	tablespoons roughly chopped fresh parsley 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-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

• 1/2 pound jumbo lump crabmeat, free of shells
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy.

Pickle Chips

Pickle Chips 

Ingredients

• Dill Pickle Chips
• 3/4 to 1 cup of beer
• 2 eggs
• 1 -2 cups of flour
• Cholesterol free oil

Directions

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.