Reata's Cheese Grits

Reata is one of our favorite restaurants in Fort Worth.  We love having dinner on their rooftop, while taking in the view of the city.  I usually order a filet, and their cheese grits.  I was happy to happen across their recipe on a friend's Facebook post one day!

3 cups water
3 cups heavy cream
2 jalapeno peppers, seeded and minced
1 T kosher salt, or to taste
1 tsp. freshly ground black pepper, or to taste
2 1/2 cups dry grits
4 T unsalted butter
2 C sharp cheddar cheese, grated

Combine the water, cream, jalapenos, salt and pepper in a large saucepan, and cook over high heat until the liquid reaches a rapid boil.

At the boiling point, slowly whisk in the grits, stirring constantly to avoid lumps.

Lower the heat to medium and continue to stir.  Stirring frequently, cook until the grits are soft and creamy, usually about 30-40 minutes.

Remove from the heat and add the butter and grated cheese.

Season with more salt and pepper, if needed.

Let cool slightly before serving so the grits can be mounded easily.  They should be the consistency of mashed potatoes.

Mimi's Cornbread (For Dressing)

We all LOVE Mimi's holiday dressing!  This is the cornbread recipe that she uses when she makes it. 

This was also my Nannie's cornbread recipe...Mimi's mother.

When making dressing, Mimi makes 2 batches of this recipe...so, 2 pans.

2 C corn meal (white, NOT self-rising)
3/4 tsp. salt
3/4 tsp. soda
1 egg
1/4 C hot oil
1 3/4 C buttermilk

Mix meal, salt, and soda.  Add buttermilk and egg.  Mix well.  Add hot oil that has been heated in iron skillet.  Stir, then pour into hot skillet.  Bake at 450 for 20-25 min.

Unless for company, 1/2 recipe, and use small skillet.

Mimi's Sweet Potato Casserole

This is a family Thanksgiving tradition that Mimi has been making for years.
The topping makes it especially delicious!

3 C cooked, mashed sweet potatoes
3/4 C sugar
1/2 C milk
1/4 t. salt
2 eggs
1 t. vanilla
1/2 stick butter, melted

Mix all ingredients.  Crumble topping on top.  Bake 350 for about 30 minutes.

Topping (can double for extra topping)
1/2 C flour
1 C pecans, chopped
1 C brown sugar
3/4 stick butter, melted

Corn Pudding

This is a staple to any holiday meal for our family.  It is fast, easy, and we all love it.  I should probably make it more often.  There is nothing about it that makes it a special occasion dish, but for whatever reason, it has turned into that for our crew!

1 (6 oz.) can whole kernel corn

1 can cream style corn

1 small carton sour cream

1 egg (beaten)

1 stick butter

1 box Jiffy corn muffin mix

Drain corn.  Mix all ingredients together and bake for about 1 hour at 350.

Mimi's Dressing

This is the dressing recipe that I grew up eating!

My nanny (Helen Thames Wood) made it, and then when she passed away, my mom (Jane Wood Dodd) took over the special tradition.

It is delicious, and in my opinion...the best dressing EVER!

Ingredients:
- 2 recipes of cornbread, crumbled- use recipe on bag of white corn meal mix
- 15 slices of dry white bread, crumbled
- 1 quart (more or less) of homemade chicken or turkey broth or canned broth
- 2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 stick of butter
- 6 eggs
- 1 can cream of chicken soup
- 1 tsp. poultry seasoning, or to taste
- 1/2 to 1 tsp. sage, or to taste
- Salt and pepper to taste

Preparation:
- Mix together crumbled white and corn breads together in very large bowl
- Saute' vegetables in butter until they are translucent, then add to broth
- Add chicken soup to hot broth and simmer for 30 minutes
- Slowly add and stir broth mixture into bread mixture until thoroughly mixed and very moist, but not too soupy
- Add beaten eggs into broth mixture
- Add salt, pepper and spices to taste
- Divide mixture between 2 large pans (may be refrigerated or frozen at this stage- thaw completely before baking)
- Bake at 350 for 45 min. (a few minutes longer if mixture is cold) covered loosely with foil, then uncover and bake another 20-30 minutes or until lightly browned, and center is firm