Recent dishes celebrate column milestone

For a person who never liked to write papers and essays in school, I have come a long way. With two cookbooks under my belt, today I am reaching another milestone. It is with great pleasure that I share with you my 400th column.

When deciding on what recipes to share, I figured that I would put my two most recent new dishes I have cooked in print. A chef is only as good as his last dish. The first one is a coastal Southern staple, Peggy’s Shrimp and Grits. The second one is a dish found on restaurants around town, Chicken Enchiladas. They are both easy to make meals for any night of the week. So, gather up your ingredients, and Let’s head to the kitchen!

Peggy’s Shrimp and Grits

My wife asked me if I would make a different version of Shrimp and Grits other than my Creole Shrimp and Grits. She’s not a fan of tomato sauce. Here’s my results. She liked it so much, I put her name on the recipe.

12 ounces bacon

1 pound shrimp (21/25), peeled and deveined

2 tablespoons minced shallots

2 tablespoons minced garlic

2 tablespoons butter

2 tablespoons flour

1-1 /2 cups chicken stock

1 teaspoon parsley flakes

1 teaspoon thyme

1 teaspoon oregano

Cook bacon over medium heat in frying pan until crisp. Remove bacon, crumble,  and set aside.

Cook shrimp until they are almost done, 2 to 3 minutes, turning halfway through. Remove and set aside.

Add shallots and garlic and cook for 1-2 minutes.

Add butter and melt.

Add flour; mix well. Cook for 2 minutes.

Add chicken stock and stir until all combined.

Add parsley, thyme and oregano. Cook for two to three minutes. Add shrimp into pan and cook for a couple of minutes.

Serve over cheese grits (see below) with crumbled bacon.

Cheese Grits

4 cups chicken stock

1 cup instant grits

8 ounces shredded Monterey Jack cheese

In a medium sauce pan over medium heat, bring chicken stock to a boil.

Add grits and cook for 5 minutes, stirring occasionally.

Remove from heat and add cheese, stirring until well combined.

Chicken Enchiladas

I am not the biggest fan of Mexican food. Peggy, however, loves it. She asked me if I could make enchiladas with chicken instead of ground beef. I thought they came out delicious.

1 pound boneless skinless chicken thighs, small diced

1 package taco seasoning mix

38 ounces red enchilada sauce, divided

6-inch tortilla shells

8 ounces Monetary Jack cheese, shredded

Preheat over to 350℉.

Spray a large skillet with non-stick cooking spray. Oven medium heat, cook chicken. According to directions on package, add water and taco seasoning to chicken. Cook until water has evaporated. Add 10 ounces of enchilada sauce and cook until slightly reduced.

Spray a 9x13 pan with non-stick cooking spray. Spoon a couple of tablespoons of chicken in tortilla shell, roll it up, and place in pan. When all the enchiladas are made, pour remaining 28 ounces of enchilada sauce in pan. Bake in the oven for 20 minutes. Top with shredded cheese and cook until the cheese is melted.

When I first started writing my columns for you, never in my wildest dreams did I think I would reach the 400 mark. I started this journey on December 18, 2016. It is an honor and pleasure that I am allowed to showcase my love for food with you. I want to thank my wife, Peggy, who is my inspiration and editor. I also want to thank the staff of the Weekly Citizen for this opportunity. I am looking forward to continue to share these recipes as long as I am able to.