lela’s grits
Posted: March 31, 2020 Filed under: breakfast, sides | Tags: avocado, bacon, butter, cheddar cheese, chives, chorizo, eggs, garlic cheese, green onions, grits, ham, hot sauce, parmesan cheese, queso fresco, salt, spinach, tomatoes, water Leave a comment
True Grits
Grits were born in the 16th century thanks to the Muskogee Native American tribe of Tennessee, Alabama, and Georgia.
Flash forward 400-ish years later and we’re still enjoying cornmeal that’s often served with a seemingly endless assortment of sweet and savory sidekicks.
Because grits don’t have much flavor all by themselves, they are super versatile adopting the taste of their foodie sidekicks like bacon, cheese, onions, shrimp, sausage and more. Butter is a given! I’ve included some ingredient options below, although Lela’s original recipe just called for garlic cheese. Sometimes the simple foods provide the greatest comfort!
My orientation to grits was via the 1970s greasy spoon diner sitcom Alice. I spent many hours watching Flo Castleberry find a delightfully southern and spunky way of telling people to “Kiss my grits!” Here’s a video compilation of some of her sassiest moments:
Truth be told – one bite in and you may just kiss these grits. I enjoyed reminiscing over this dish and hope you enjoy it as much as I did!
Foodie Tips
❤ Garlic cheese roll? Yeah, you won’t likely readily find it at the grocery store. This good ol’ classic has been discontinued by Kraft but you can score a way to make your own Garlic Cheese Roll at home with this Betty’s Cook Nook recipe (scroll to the bottom for the bonus cheese roll recipe).
❤ This pimiento cheese recipe tastes great in lieu of the garlic cheese roll.
❤ I discovered a recent Southern Living magazine article with some ingredient options to enjoy grits three unique ways: Option 1: Scrambled eggs, cubed ham, shredded cheddar cheese, halved cherry tomatoes, and chopped fresh chives. Option 2: Fried egg, cubed chorizo, cubed avocado, crumbled queso fresco (fresh Mexican cheese), and hot sauce. Option 3: Poached egg, crumbled bacon, sautéed spinach, and shaved Parmesan cheese.
i. Time
Total prep: About 25 minutes
ii. Ingredients
3 cups | boiling water
1 cup | grits
to taste | salt
1 roll | garlic cheese roll
1 stick | unsalted butter (my Grandmother always insisted on Falfurrias brand butter)
2 | cage free eggs
to serve | cheddar cheese, shredded
to garnish | bacon, crumbled (optional)
to garnish | green onions, sliced (optional)
iii. What To Do
1. In a saucepan bring the water to a boil.
2. Slowly stir the grits into the boiling water. Reduce heat to medium-low and cover. Cook, stirring occasionally for 4-5 minutes until thickened.
3. Add the salt, garlic cheese, butter and eggs and continue cooking until everything melts, about 2-3 minutes. The cheese should cool the grits a bit – you’ll want to make sure you don’t scramble your eggs!
Optional step: We transferred the grits into a buttered casserole dish, topped the grits with the shredded cheddar cheese and baked it at 350°F for 10 minutes to give the grits a cheesy crust up top.
4. To serve (if using): Sprinkle the bacon and sliced green onions on top and enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Grits Recipe Card
Who is Lela?
When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.
The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.
Mom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.
True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was extra hot). In the 1990s I painted the desk black and it’s the desk where I author this cooking blog to this day, proving that Lela is still with us, heart and soul!
You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes here at Betty’s Cook Nook.
Cheers to two great friends – my Mom Betty and Lela!
kim’s loaded cauliflower casserole
Posted: February 25, 2019 Filed under: casseroles and one-dish meals, sides | Tags: bacon, cauliflower, cheddar cheese, chives, mayonnaise, sour cream Leave a comment
Cauliflower Power
This recipe comes to Betty’s Cook Nook via my Niece Kimberly.
Halloween 2018 proved to be the perfect time for Kim and her fiancé Chris to come for a visit. They were both on the keto diet, being just two months before their wedding date. Kim raved about this dish and was so excited to make and share it with us.
After tasting her loaded cauliflower casserole creation, we understood why – we could each easily devour the entire casserole! This dish reminded me so much of loaded mashed potatoes, but it’s low in carbs, the hallmark of the ketogenic diet. And it only calls for six ingredients!
I’m parking this recipe here at my Mom “Betty’s” Cook Nook because it’s a family favorite and Mom would wholeheartedly approve! Plus, now I know where to turn whenever I get a hankering for bacon, cheese, sour cream, and mayo delight.
i. Time
Total prep: About 45 minutes.
ii. Ingredients
6-8 strips | bacon, cooked and crumbled
1 large head (about 6 cups) | cauliflower, cut up into bite-sized pieces
2 cups | sharp cheddar cheese, grated
6 tablespoons | fresh chives, chopped
½ cup | mayonnaise
½ cup | sour cream
Ladies And Gentlemen – Start Your Engines! CHEESE!
iii. What to do
1. Cook your bacon as you like (skillet or oven). Drain off the grease and set the bacon aside to cool.
2. Add the cauliflower into a large pot, fill it with water, and bring it to a boil over medium-high heat. Reduce the heat and simmer uncovered for 8-10 minutes. Drain the cauliflower and set it aside to cool.
3. Preheat your oven to 425°F. Now’s a good time to crumble your bacon.
4. Combine 1 cup of cheddar cheese, ½ of the crumbled bacon, ½ of the chives, all the mayonnaise, sour cream, and the cauliflower. Mix well.
5. Transfer the mixture into a casserole dish and sprinkle the rest of the cheese and bacon on top.
6. Place the casserole into the oven and bake it for 15-20 minutes, until the cheese is melted.
7. Remove from the oven, sprinkle the reminder of the chives on top and serve.
Serves: One to a few, depending on your ability to resist deliciousness.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Kimberly ❤ Forever Loved
cheese crackers
Posted: May 27, 2017 Filed under: appetizers | Tags: butter, cayenne pepper, cheddar cheese, chives, flour, salt Leave a comment
cheese, glorious cheese!
What would life be without the creamy, gooey deliciousness of cheese?
A ho-hum, dud of a day, that’s what! Grilled cheese sandwiches would be “just toast.” Macaroni and cheese would be macaroni without the sunshine [ insert sad face here ]. Pizza and lasagna? I shutter to think what the absence of mozzarella and ricotta would mean to these dishes!
Just thinking about cheese makes me want to strap on some dancing shoes, grab a top hat, and bust out a few bars and moves to this all-time favorite jingle that would light up eyes and the commercial breaks between television shows of the 1980s:
So the magic ingredient of these crackers is none other than CHEESE! I hope you enjoy this crispy, crunchy, cheddary treat that will brighten any gathering.
foodie tips
❤ I experimented with forming 1″ balls with my cookie dough scoop and the crackers were large and great. I realized I was blazing through the dough and reduced the size a bit by using a heaping ½ tablespoon of the dough. The end result was more of a bite-sized cracker, which means the more you can make, the more you can eat!
❤ Don’t be afraid to add the cayenne; it adds a subtle warm note to the cracker and makes everything seem all the better.
i. ingredients
1 ½ cups | flour, sifted
½ teaspoon | salt
1 tablespoon | fresh chives, chopped
½ teaspoon | red pepper (a.k.a. cayenne pepper)
½ cup | room temperature unsalted butter (my Grandmother insisted on falfurrias brand butter)
½ pounds (~2 cups) | sharp cheddar cheese, shredded and at room temperature
ii. what to do
1. Measure then sift the flour into a medium-sized bowl. Add the salt, chives and cayenne.
2. In a mixing bowl cream the butter and the cheese. Add the flour mixture and mix everything well. The mixture will be coarse and grainy but should stick together in step 4 (below).
3. About this time preheat your oven to 350°F.
4. Roll the dough into 1″ balls and place them on a baking sheet. Flatten the balls to 1/4″ thickness by using the bottom of a glass or another flat-bottomed object. Prick the tops with a fork.
5. Place your cookies into the oven for 12-15 minutes – do not burn!
Yields up to 5 dozen crackers, depending on the size of the cracker.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Hailing from December 1962, this is a scan of my Mom’s cheese cracker recipe. It found its way into her cookbook from Elizabeth Cain, who must have been one of her foodie friends.
steak diane
Posted: May 9, 2013 Filed under: meats poultry and fish, The Best Of The Best Recipes | Tags: butter, chives, dry mustard, lemon juice, mushrooms, sirloin, worcestershire sauce Leave a comment
The Great Steak Escape
When the Kiker-Sutton family had a special event to celebrate, the entire family went to La Louisiane (aka “La Lou”).
La Lou was certainly tops of the “frou frou” with white cloth covered tables, elaborate place settings and a fine dining menu, including favored treats like Steak Diane.
During the La Lou meal, my cousins and I would snort-laugh (in that order) as we tried to secretly place empty cracker wrappers underneath plates only to find that the wait staff’s magically darting eyes were too quick to pick them up and 
discard them. Butter arrived pre-sliced and placed on your personal butter dish by the waiters who had a butter-flicking device I’ve never seen since!
La Lou opened in 1935 during the Great Depression. It survived for almost 60 years but sadly is no longer around. But that doesn’t mean we can’t have La Lou grace our kitchen compliments of this recipe from Mom’s recipe book.
I made this recipe on the 2 year anniversary of this blog. This recipe and the blog hold a special place in my heart … and most importantly my belly. Give Steak Diane a try and you’ll see!
Let’s Get Cookin’
i. ingredients
4 | sirloin strip steaks, ½ inch thick
to taste | salt
to taste | black pepper, freshly ground
1 teaspoon | dry mustard
4 tablespoons | Falfurrias brand butter (per Nanny)
3 tablespoons | lemon juice
2 teaspoons | chives, snipped
1 teaspoon | worcestershire sauce
to garnish | mushrooms, cooked and fluted
ii. what to do
1. With a meat mallet, pound steaks to 1/3-inch thickness.
2. Sprinkle one side of each steak with salt, pepper and 1/8 teaspoon of the dry mustard; pound into meat. Repeat on the other side of the meat and continue until all steaks are done.
3. Melt the butter in a skillet or chafing dish. Add the meat and cook 2 minutes only on each side. Transfer the steaks to a hot serving plate.
4. To skillet, add the lemon juice, chives, and worcestershire sauce; bring to a boil. Pour sauce over meat. Garnish with cooked, fluted mushrooms, if desired.
Serves: 4
foodie tips ~
♥ Don’t overcook the meat. Go with the flow and follow the directions. A pink center is a tasty center.
♥ “Fluting a mushroom?” At first I thought it meant you held a jam session with mushroom to mouth, while wiggling the fingers. Not so much. Here’s a video and a blog that will help you turn mere fungus to life of the party. I couldn’t determine if you cook the mushrooms before or after fluting (per recipe) but they are really more for decoration so I’d suggest keep them raw and real and basting with lemon juice after cutting for a fresh presentation.
♥ This steak goes great with my newest favorite spud ~ the blue cheese bacon potato! I loved how the blue cheese taste didn’t punch you in the taste buds!
♥ Wiki says that Steak Diane is typically made with brandy. Somebody’s been holding out!
♥ Note that this recipe hails from Better Homes and Gardens, March 1968. Why, I was just a young tot of one way back then!
cold avocado soup
Posted: May 14, 2011 Filed under: soups | Tags: avocado, cayenne pepper, chicken stock, chives, egg white, green bell pepper, leek, madrilene, pimiento, sour cream, tomato 2 Comments
A Desperado For Avocado
This recipe held first position in the soups section of mom’s index card file, so undoubtedly it was a favorite. This was the first of mom’s recipes that I made, since I can’t locate the calabacita recipe just yet.
I don’t remember eating any avocados as a child. And despite my mom’s great culinary skills, I remember one night when a pairing of split pea soup and liver arrived in front of me at dinner, which almost ruined my love of green-colored foods (I’ve never liked liver). Hah! Regardless, now in my 40s, I’m a huge fan of avocados, so let’s eat up some avocado soup!
Wait! You didn’t think I’d jump right into the recipe makings without sharing my favorite avocado-inspired commercial with you. Whelp – here you go!
Foodie Tip ~
♥ I couldn’t find “madrilène” – canned or otherwise… even online – so I’m including extra info below for a recipe I found for making the consommé from scratch.
Overall, the avocado soup recipe would be much faster to make if canned madrilène was available. I’ll keep my eyes out for it and post an update here, if I ever find it. I wrote to Pepperidge Farm and they wrote me back saying they no longer made madrilène but I’m including a picture of it (below) that I found online.
i. soup ingredients
1 ½ | avocados
1 pint (2 cups) | sour cream
1 | chicken bouillon cube
10 ounces | water
1 can | madrilène (a tomato-flavored consommé. see recipe below)
to taste | cayenne pepper
to taste | salt
ii. what to do
1. Put all ingredients in a blender and blend, until smooth. That’s it! Well, almost…
2. Since you may have trouble finding madrilène, below are the tidbits for how to make it.
madrilène ingredients
6 | large tomatoes, peeled*, cored and diced
2 | green bell peppers, cored, seeded and quartered
1 | leek, trimmed and cut into chunks
4 | egg whites, lightly beaten
8 cups | chicken stock
to taste | salt & pepper
1 | small bunch chives, chopped
2 oz | pimiento, chopped
Foodie Tip ~
♥ For an easy way to remove the tomato peel, boil the tomatoes in water one-at-a-time for 1 minute. Remove tomato and plunge it in a cold water bath. Cut the tomato in ½ and you should be able to easily remove the peel. A presto!
madrilène : what to dos
1. In a large saucepan, add ⅔ of the tomatoes and the green peppers, leek and egg whites. Mix well.
2. Add chicken stock and season to taste with salt & pepper.
3. Place pan over medium-low heat and slowly bring to a boil, 5-10 minutes.
4. Strain the mixture through a sieve or strainer lined with cheesecloth or a linen towel.
5. Discard vegetables and refrigerate consomme until serving time.
6. Just before serving, mix the remaining ⅓ of the diced tomatoes with the chives and pimiento. You now have a garnish for the soup!
* To enjoy the consomme as “full-on” consommé ~ Place 1 or 2 tablespoons of the tomato mixture in the bottom of each soup bowl. Pour chilled consommé over the pimiento mixture and serve at once. The consommé Madrilène should be thick and syrupy, but not “set.”
** To use part of the consommé in Betty’s Avocado Soup recipe (above) ~ Add 1 ½ cups of the consommé into the blender along with a dash of diced tomatoes, chives and pimiento and blend away. You can garnish with more of the tomato mixture (shown above).
Buon appetito!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s original recipe card – typeset with an old typewriter (circa 1950).
Betty's Cook Nook 