Cheesy Grits

Grits are one of my food weaknesses, especially if they are cheesy grits. I love how creamy these grits are, but you must use the heavy cream to reach this consistently. I think these grits pair well with a side salad and either grilled chicken or fish. This is a simple grit recipe so play around with the different flavor combinations. For example, adding jalapenos or blending different kinds of cheeses together. Serves about 4-6 people.

Ingredients:
2 Cups chicken broth or stock
2 Tablespoons salted butter
1 Cup quick grits, such as Quaker
1 Tablespoon tomato paste
3/4 Cup heavy cream or heavy whipping cream
3 1/2 ounces sharp or extra-sharp cheddar cheese

1. In a medium saucepan , bring chicken broth (or stock if using), and butter to a boil over medium-high heat. Slowly add in the grits, whisking often with a wire whisk for 5 minutes. After that turn the heat down to low and whisk in the tomato paste, heavy cream, and cheese until smooth and fully incorporated. Serve immediately.

Vanilla Cake

This cake is different from other cakes, because it doesn't have any butter! The fat comes from heavy cream. Kind of like the cream biscuit recipe. However, this cake require some time to make, but it is worth it. The texture of this cake is light, fluffy, and very moist. The flavor isn't too overwhelming, but is sweet and pleasant. Serves 14-18 people.
 Ingredients:
2 Cups granulated sugar
3 Cups cake flour (use for sure!)
1/2 teaspoon table salt
4 teaspoons baking powder
2 Cups heavy cream
2 teaspoons pure vanilla extract

1.  Place a stand mixer bowl and the wire whisk attachment in the freezer. (I'm referring to a Kitchen Aid Stand mixer, or another brand similar.)
2. Center a rack in an oven and preheat the oven to 350 degrees F.  Grease two 9-inch cake pans or three 8-inch cake pan with nonstick vegetable spray, and line the bottoms with nonstick parchment paper.
3. In one small bowl, measure out your sugar. In a medium bowl, dry whisk your flour, salt, and baking powder together. In a third bowl, beat your eggs with a handheld mixer until thick.
4. Remove the mixing bowl and whisk attachment from the freezer. Add the cream to the bowl and whip on medium-high, for about 2-3 minuets, or until it's as thick as Cool Whip. Slow the mixer down to medium and add the beaten eggs. Return to medium-high speed and whip until the mixture is slightly foamy.
5. Slow the mixer down to medium and gradually add the sugar and then the vanilla extract. Stop the mixer. Remove your whisk attachment to the paddle attachment. Scrape down the bowl using a rubber spatula.
6. With the mixer on medium speed, gradually add the flour mixture. Mix until combined. Stir the batter with the rubber spatula, and pour batter into prepared pans. Make things as even as possible.
7. Bake the cakes 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once cakes are down let them cool for 10 minutes in the pans on wire racks. After that, unmold the cakes and let them cool completely before frosting.

From All Cakes Considered by Melissa Gray

Parmesan Couscous

This couscous recipe is easy to make and it pairs well with most grilled fish or chicken. You get hints of the garlic and onion flavors and a nice buttery taste. The flavor isn't too strong, but if you want it a little stronger use more garlic, and maybe some more green onions too. Serves about 4-6 people
Ingredients:
1/3 Cup green onions (scallions), sliced
1 Tablespoon extra virgin olive oil
1 Cup Israeli (pearl) couscous, or regular couscous
1 or 2 garlic cloves, minced
1 1/4 Cups water
1 Tablespoon butter, unsalted
1-2 Tablespoons fresh parsley chopped. You can use dried too.
1/2 Cup Parmesan cheese, grated
black pepper, to taste
table salt, to taste

1. Heat a medium saucepan over medium heat. Add the olive oil and warm the oil.
2. Once oil is warmed, add the green onions and garlic. Saute for 2-3 minutes. Do not brown. Add the couscous to the green onion mixture, and stir continuously  for about 1-5 minuets to lightly toast. Then remove from heat and place the mixture in a small bowl. Set aside.
3. Using the same saucepan, add the water and bring it to a boil over high heat. Once water is boiling add the couscous mixture to the pan. Stir to combine. Cover the pan and turn the heat down to low. Make sure it is simmering gently. Cook 8-10 minutes stirring occasionally. 
4. When the couscous is done cooking add rest of the ingredients and serve immediately.

From the website Cooking Planit recipe by Emily Wilson

Citrus Pudding

Orange is the perfect flavor for spring. This is a light and refreshing  pudding that is easy to make. The citrus flavor isn't too strong, but has a hint of vanilla that makes this pudding really tasty. I also like how this pudding has the perfect balance between sweet and sour. Every citrus lover will find this pudding wonderful. I'm sorry for posting so late, because this week has been busy for me. Serves about 4-6 people.
Ingredients:
1/2 Cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon table salt
2 Cups fresh orange, or tangerine juice
1 medium orange or tangerine
3 Large eggs
3 Tablespoons  unsalted butter
2 teaspoons fresh lemon juice
1/4 teaspoon pure vanilla extract

1. Whisk together the first 3 ingredients in a 3-qt heavy sauce pan. Whisk in orange juice until smooth. Remove 1 (2-inch) strip of peel from orange, using a vegetable peeler, and add to the pan. Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly until mixture is thick and bubbly, about 5-10 minutes. Remove pan from heat.
2. Whisk eggs until frothy. Gradually whisk 1/4 Cup of hot juice mixture into eggs; add egg mixture to the remaining hot juice mixture, whisking constantly. Return to heat, and cook, stirring constantly, 2 minutes or until thickened. Transfer mixture to a medium bowl; stir in butter and next 2 ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm pudding (prevents a film from forming); chill for 2 hours. When ready to serve discard peel, if desired.

From February 2014 edition Southern Living