Saturday, January 8, 2011

Jalopeno Cheese Grits & Apple Walnut Sticky Buns

I thought I would post a few breakfast items I've made recently on the weekends! 

Jalopeno Cheese Grits - from Messy Aprons.  These are soo good.  If you follow the original recipe for Shrimp and Grits this is one of Corey's other favorites.  They are amazing.  But on occasion I will make just the grits with eggs over easy for a special breakfast.  I like to cook...

1 tablespoon butter
1 red bell pepper, chopped (1 1/2 cups)
1 yellow bell pepper, chopped (1 1/2 cups)
1 1/2 tablespoons minced seeded jalapeño chilies
1 garlic clove, minced
3 cups chicken stock
1 cup heavy cream
1 cup quick-cooking grits
1 1/2 cups shredded Monterey Jack cheese with pepper
Salt and pepper to taste
Melt the butter in a skillet over medium-high heat. Add the bell peppers, chilies, and garlic. Sauté for 5 minutes or until the bell peppers are tender. Combine the chicken stock and cream in a large saucepan. Add the grits in a thin stream, whisking constantly. Whisk for 6 minutes or until the grits are cooked and the mixture has thickened. Add the bell pepper mixture and cheese. Cook until the cheese melts, stirring constantly. Season with salt and pepper.

These Apple Walnut Sticky Buns are "semi homemade" from Sandra Lee.  Some day when I'm really in the mood to set aside what to me seems like it would take half the day, I will attempt some real homemade cinnamon rolls from Pioneer Woman.  But today is not that day.  These are super easy and your guests will be impressed at what you whipped up.  They will have no idea you just opened up a can of pre-made cinnamon rolls from the refrigerated section at Walmart. 
Sorry for all the links below...I copied from the food network website.  And now that I am reading this recipe below I realize that I don't think I have ever buttered my muffin pans...oops...but they never stuck so I think you can skip that and cut out a few calories.

3/4 cup chopped walnuts
1/2 cup brown sugar
5 tablespoons unsalted butter, softened
2 (8-count) tubes refrigerated cinnamon rolls
1/2 teaspoon cinnamon or pumpkin pie spice
1 to 2 teaspoons water
vanilla extract to taste
Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
Peel, core and dice the apples. In a medium bowl stir together the diced apples with the walnuts and brown .
Divide the apple mixture evenly into the muffin tin. Put cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes or what cinnamon roll container says.
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine 1 container of the vanilla frosting with the cinnamon or spice, vanilla, and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

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