Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)...we used cranberries and I think it almost made it better!

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Creamy Creole Shrimp and Grits

Ingredients:

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter, divided
4 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ribs celery with green leafy tops, finely chopped
1 small green bell pepper, seeded and finely chopped
4 to 5 sprigs fresh thyme, intact
1 bay leaf, fresh or dried
Salt and black pepper
1 tablespoon Worcestershire sauce, eyeball it
1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle
3 cups chicken stock, divided
1 (14-ounce) can diced tomatoes
1 cup chopped frozen okra, optional
1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
1 cup whole milk
1 cup quick cooking (sometimes marked "instant") polenta---we actually used quick Grits and it came out just delicious.

Directions:
Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.

Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta (or follow grit recipe on box and add hot sauce). Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.

Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

Cheesy Chicken Enchilada Casserole

Ingredients:

1 cup whipping cream
1 cup shredded Pepper Jack Cheese
2 tsp ground cumin
1 tsp chili powder
1 cup sour cream
4 cups cooked, shredded chicken
2 tbsp vegetable oil
1 cup chopped red bell pepper
1 cup chopped onion
1 tsp minced garlic
1 10oz can diced tomatoes and chilies
1 tbsp freshly squeezed lime juice
10 6 inch soft corn tortillas
1 cup green salsa
1 2.3 cups shredded cheddar cheese

Directions:

(If you haven't done so already, cook and shred chicken). In a 2-quart saucepan heat whipping cream just to boiling. Remove from heat; stir in Pepper Jack cheese, cumin and chili powder until cheese melts. Gradually add sour cream. Sir in shredded chicken; set aside.
In medium non-stick skillet combine 2 tbsp vegetable oil, red pepper, onion and garlic. Cook and stir over medium heat for 4-5 minutes or until vegetables are softened. Add diced tomatoes and chilies, and lime juice; mix well. Cook for 1 additional minuted. Remove from heat; set aside. In bottom of greased 13x0-inch baking pan place 1 cup of red sauce. Begin layers; layer 5 torn corn tortillas on the red sauce, then layer 1/2 the chicken mixture, 1 cup of green salsa, 1 cup shredded cheddar cheese, the remaining five torn tortillas, last 1/2 of chicken, remaining red sauce, then top
with last 1/2 cup of cheddar cheese. Cover, bake for 30-35 minutes on 375. Garnish with chopped cilantro and additional sour cream.