My husband and I just returned from a business trip of his to the Gulf Shores of Alabama. It is truly lovely there; however, it is a very long journey to get there. People are very polite and the food is much lighter in fare than here. Menus are filled with an abundance of salad. I tried grits for breakfast, which reminded me of Farina (a comfort food from my childhood). The grits served with my eggs were just plain. I actually added some pepper for taste. I thought my CWB followers would enjoy a simple recipe for grits with cheddar cheese and some really delicious salad recipes too.
Grits for breakfast
1 cup hominy grits
3 1/4 cups water
1/4 teaspoon salt
pepper to taste, optional tablespoon of butter
3/4 cup white or yellow cheddar cheese
The water and salt should be brought to a boil. Slowly add the grits and stir for about a minute. Let the contents come to a second boil and turn down the heat. Cook for about 10 minutes and then remove from heat. Add the cheese, (pepper and butter) and mix until melted.
1 package lemon jello
1 cup hot water
3/4 cup cold water
1/4 cup grapefruit juice
11/2 cups grapefruit sections
1/3 cup chopped celery
Pour hot water in a glass bowl and add the jello powder. Add cold water, grapefruit juice, and salt. Stir well. Chill until mixture slightly thickens. Add grapefruit and celery. Spoon jello mixture into a mold pan. Decorate with grapefruit slices.
1 can chickpeas, drained, rinsed
1/2 pint cherry tomatoes washed/cut in half
2 stems of celery, cubed
2 large Kirby cucumbers, chopped
6 ounces cubed part-skim mozzarella cheese
chopped red onion (1/2 cup) optional
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
fresh parsley, salt, pepper to taste
Mix all vegetables with cheese. Separately whisk lemon juice and olive oil and toss together. Put in refrigerator for an hour.