From the Rogers Family Kitchen…

Shrimp & Grits Casserole

2 cups whole milk 2 1⁄4 cups heavy cream, divided 1 cup grits 1⁄4 cup butter 1 egg 2 cups cheddar cheese 1 1⁄2 tsp kosher salt, divided 5 thick-cut bacon slices, chopped 1⁄2 cup chopped onion 1⁄2 cup chopped bell pepper 2 garlic cloves, minced 1⁄3 cup flour 1 lb medium peeled, deveined raw shrimp 1⁄2 cup dry white wine 1 cup chicken broth 1⁄2 tsp pepper 1⁄8 tsp cayenne pepper 1⁄4 cup slice scallions

Directions:

Preheat oven to 350 degrees. Coat an 11×7 baking dish with non-stick cooking spray. Brink milk and 2 cups of the heavy whipping cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often. Reduce heat to medium; cook, whisking constantly, until grits are tender, 5-7 minutes. Remove from heat; stir in egg, cheese, and 1 tsp of salt. Spoon mixture into dish. Cover & bake until mixture is set, 35-40 minutes. Cook bacon, until crispy. With leftover grease, cook onion, bell pepper and garlic until softened. Add flour, cook, stirring constantly. Add shrimp and cook until the shrimp are pink. Add wine; cook stirring constantly until thickened.

Stir in broth, pepper, cayenne pepper & remaining 1⁄4 cup heavy cream and 1⁄2 tsp salt. Spoon shrimp mixtures over baked grits casserole.

Sprinkle with scallions and cooked bacon. Pour shrimp gravy from the pan into a serving bowl alongside the casserole.

Chicken Enchiladas

Ingredients:

2 6 oz boneless, skinless chicken breast 1 tbsp cavenders 1 tsp olive oil 1⁄2 cup diced onion 1 clove garlic 2 tsp cumin 1 clove garlic 1 (8oz) package of cream cheese, softened 1 (4oz) can diced green chiles, undrained 1(16oz) package of Monterey Jack cheese, shredded 2 (10oz) cans green enchilada sauce 16 (8in) white corn tortillas 1⁄2 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees. Place chicken in a saucepan; add water to cover. Sitr in cavenders & cook over medium until chicken is cooked through, about 15 minutes. Shred chicken. Heat oil over medium-high. Add onion, garlic & cumin, until tender. Combine shredded chicken, onion mixture, cream cheese chiles, 3 cups of the cheese & 1 can of the enchilada sauce.

Mix well. Place mixture in tortillas, roll up & place seam down in a 9×13 baking dish. Mix together 1 can of enchilada sauce & heavy whipping cream and pour over enchiladas. Top with 1 cup of cheese.

Smoked Salmon

Deviled Eggs

Ingredients:

8 large eggs 1⁄2 cup sour cream 2 oz cream cheese, at room temp.

2 tbsp mayonnaise 1 tbsp freshly squeezed lemon juice 2 tbsp minced chives 4 oz smoked salmon, minced 1 tsp kosher salt 1⁄2 tsp ground pepper

Directions:

Cook eggs and slice them lengthwise. Remove the yolks. Place the yolks in the bowl. Arrange the whites on a platter and sprinkle with salt. To the egg yolks add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt & pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with yolk mixture.

Refrigerate for 30 min.

Add remaining salmon & chives to top prior to serving.

French Toast

Casserole

Ingredients:

For the toast – 1 loaf Brioche 8 eggs 1 cup whole milk 4 tbsp unsalted butter, melted and cooled 1 tbsp vanilla extract 1⁄2 cup packed light brown sugar 1⁄2 tsp ground cinnamon Pinch of salt For the topping – 1⁄2 cup all purpose flour 1⁄3 cup packed light brown sugar 1⁄2 tsp ground cinnamon Pinch of salt 1⁄2 cup cold unsalted butter, cubed 12 cup rolled oats Maple syrup & additional butter for serving

Directions: Spray a 9×13 inch casserole dish with cooking spray. Cut the bread into 1-inch cubes and place into the dish. In a large bowl whisk the eggs until well beaten.

Add the milk, melted butter, vanilla, cinnamon, salt and light brown sugar.

Whisk together until combined. Pour the egg mixture evenly over the brioche cubes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Prepare the toppings- In a large bowl, stir together the flour, brown sugar, cinnamon and salt.

Cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping in the refrigerator until you are ready to bake. To bake, preheat oven to 350 degrees. Remove plastic wrap from the casserole dish and evenly sprinkle on the toppings. Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm. Serve with butter and syrup.