Spanakopita Bites

Spanakopita Bites recipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use. Combine the remaining butter and oil and set aside until ready to use. Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside. Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter. Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown. TO FREEZE - These can be made in advance, baked, cooled and frozen... and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.

Low Carb Meat Loaf

Tomato Topping: 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Directions Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Roasted Carrots

6 medium carrots 2 1/2 tsp olive oil 2 tbsp fresh dill weed (or fresh basil) 1 pinch salt , to taste (optional) Can also sprinkle with cinnamon instead of dill and salt. Directions 1 Preheat oven to 475°F. 2 Peel carrots and cut into 3" strips about 1/2" wide. 3 In large bowl, combine olive oil and snipped dill. Add carrots and toss to coat. 4 Roast, uncovered for 10 minutes or until carrots are just tender, stirring once. 5 Sprinkle with salt.

Strawberry Coconut Cake

Summer Strawberry Coconut Cake 1 (18.5 ounce) box white cake mix 4 T. strawberry gelatin powder 2 T. all-purpose flour 1 t. baking powder 2 T. granulated sugar 3/4 cup vegetable oil 4 eggs 1/4 c. water 1/2 c. pureed strawberries 1 t. vanilla 1/2 t. coconut extract 1/2 cup fresh strawberries, finely diced 1 c. coconut, finely shredded in food processor several strawberries to fill cake and garnish Preheat the oven to 350 degrees F. Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans. Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing. Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake. The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one. Cream Cheese Frosting 8 ounces cream cheese, softened 2 sticks (1 cup) butter, softened 2 16-oz. boxes powdered sugar 1 teaspoon vanilla extract Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

Grilled Pineapple Upside Down Cake Sandwich 1/2 cup Butter 1/2 cup Brown Sugar 1/2 cup Unsweetened Pineapple Juice 1 cup Mascarpone Cheese Combine butter, brown sugar and pineapple juice in a pot. Bring to a boil, then reduce to a simmer for 2 minutes. Reserve half for brushing on fresh pineapple. Mix the other half into mascarpone cheese. 1 fresh Pineapple (peeled and cored and sliced) 10 slices Pound Cake or Challah Bread Heat grill to medium heat. Place pineapple rings on grill. Grill both sides for 1 minute each or until warmed through, then brush with brown sugar mixture. Grill quickly on each side. Clean grill, then quickly grill cake. Brush each piece with sweetened mascarpone and place grilled pineapple in the middle.

Eggs - good advice

1. before make omelet...put your eggs in hot tap water for 5 minutes. you won't find this in french recipes because they don't refrigerate eggs. It will make your omelet more tender. If egg is cold it takes longer to cook and makes it tougher.
2. If you want to hard boil an eggs, 12 hours before you cook them, put a rubber band around your carton and put them sideways in the fridge. This way the yolk will be in the center of the egg.
3. cant remember if the egg is boiled or not...spin it on the counter, stop it and let it go...if it stays stopped, its hard boiled, if it keeps spinning, it's raw.
4. Scrambled eggs, don't over beat them, put butter in pan, heat on low. start scrambled eggs on low heat, when begins to curd, then cook on high...dont stir, but gently fold them. Under cook in the pan...they keep cooking on your plate. If cooked through in the pan, they will be over cooked on the plate.
5. Hard boil eggs - start eggs in cold water, add 1 tsp salt, bring to boil uncovered, remove from heat, cover 15 minutes, bang them around a little in the pot to start cracking them, put them in a bowl of ice water (prevents black around yolk), peel promptly.

caramel french toast, oven-baked

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

easy orange and nut squares

• 1 package store bought sugar cookie dough
• 1 cup orange marmalade

• 1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
• 1 cup semisweet chocolate chips or chopped chocolate

Preheat the oven to 350 degrees F.

Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.

Spread the marmalade over the cookie. Sprinkle with nuts.

In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Bacon Chocolate Chip Cookies

• 12 ounces bacon, cut into 1/4-inch dice*
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup reserved bacon fat, chilled

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 tablespoons bourbon liquor
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces dark chocolate 65-percent or higher cocoa content, chopped into small pieces**

Directions

In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, salt, and baking powder in a small bowl. Beat the butter, chilled bacon fat, granulated sugar, light sugar, dark brown sugar, bourbon, and vanilla, in a large mixer bowl, until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3-inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.

Notes

*Cook's Note: A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.

** Cook's Note: Use a dark chocolate with 65-percent cocoa or higher. Anything from a 65 to 85-percent chocolate will work well.

pumpkin pie cheesecake dip

• 1 8 ounce package cream cheese - softened
• 1 15 ounce can pure pumpkin puree
• 1 cup powdered sugar
• 1 - 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

Allow the cream cheese soften by letting it rest until it reaches room temperature. Cream together cream cheese, and pumpkin pie spice, blend with a mixer until smooth and fluffy. Add 1/2 cup of the powdered sugar, vanilla, and blend together well. Blend in the remaining powdered sugar. This is best if it rests for an hour or two to allow the flavors to mingle together.

Serve with gingersnap cookies, apples, or graham crackers.

grape salad

This grape salad features a creamy sweet cream cheese dressing, with fresh grapes, and toasted walnuts for that extra crunch.

Ingredients

• 2 pounds of red seedless grapes
• 2 pounds of seedless green grapes
• 2 cups walnut pieces
• 8 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons lemon juice
• 1/4 to 1/2 teaspoon vanilla extract

Instructions

Wash and dry grapes.  Let them drain on paper towels while you prepare the salad dressing.  Toast walnuts by heating up a skillet to a medium to medium-high heat.  Add walnuts to skillet.  Let walnuts toast by simply heating them in the skillet, you may stir them once or twice.  When nuts become fragrant and brown, remove immediately from the skillet and place on a plate.  By placing the nuts on a cool plate, you will stop the cooking process.

Make salad dressing by combining the sour cream, cream cheese, and powdered sugar in a medium sized bowl, beat until well blended.  Mix in vanilla extract.  Add walnuts and dry grapes to bowl.  Fold in grapes and walnuts until they are incorporated fully into the dressing.  Place in a covered bowl for approximately 1 hour to chill before serving.

Baked French Toast Casserole with Maple Syrup and Praline Topping

 

Ingredients - everything in this is good.

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Thin and Crispy Chocolate Chip Cookies

• I love thin and crispy cookies...moravian cookies, walnut lace cookies...now chocolate chip.
• 2 cups packed light brown sugar
• 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 whole eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups white flour
• 1 1/2 teaspoons table salt
• 3/4 teaspoon baking soda
• 1 pound dark chocolate or chocolate chips

Directions

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

Pretzel Left Over Mashed Potato Bites

Mustard Dipping Sauce:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon brown mustard
• 1/2 teaspoon horseradish

Potato Bites:

• Peanut oil, for frying
• 4 cups left-over mashed potatoes
• 1 large egg
• 1/2 cup all-purpose flour
• 1 tablespoon brown mustard
• 1 cup crushed pretzels

Directions

For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.

For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.

Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.

Cook's Note: These can also be breaded with crushed potato chips.

Viadalia Onion Pie

Ingredients

• 3 cups thinly sliced Vidalia onions
• 3 tablespoons butter, melted
• 1 (9-inch) prebaked deep-dish pie shell
• 2 eggs, beaten
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 1 1/2 cups sour cream
• 1 teaspoon kosher salt
• 4 slices bacon, crisply cooked and crumbled

Directions

Preheat oven to 325 degrees F.

In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.

Buttery Crab Pot Pie

I love anything with crab meat in it. and butter!

Ingredients

• 8 tablespoons (1 stick) butter
• 1 small yellow onion, chopped
• 1 cup sliced mushrooms
• Salt and cracked black pepper
• 2 tablespoons all-purpose flour, plus more for dusting
• 1 1/2 cups milk
• 1/4 cup clam juice
• 1/4 cup medium-dry sherry
• 1/2 pound crabmeat, well drained and picked clean of shells
• 1 cup frozen peas
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten with 1 teaspoon water, to brush pastry

Directions

Preheat the oven to 350 degrees F with a rack in the middle position.

In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.

Meanwhile, unfold the pastry sheets on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.

When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.

Red New Potatoes Hasselback with Herbed Sour Cream

Cutting these potatoes makes eac

Ingredients

• 16 ounces red new potatoes
• 3 to 5 garlic cloves, thinly sliced
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Herbed Sour Cream, recipe follows

Directions

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.

Herbed Sour Cream:

• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1 tablespoon finely chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

h one nice and crispy. You'll love this.

Brownie Pudding

I make brownies from  BOXED mixes all the time. Use ONLY ONE EGG no matter what the box says. That is if you like your brownies gooey. To make them even better, divide in half and put symphony bars on the bottom layer and spread 2nd half on top. Yum.  This recipe comes out like brownie with really undercooked center...yum.

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Shrimp and Grits

I had the best Shrimp and Grits at a wedding yesterday. Had to have a good recipe.  I think this  one qualifies.  

For the sauce:

• 2 teaspoons vegetable oil
• 3 ounces tasso ham or pancetta, small dice
• 1/4 medium red onion, small dice
• 1 tablespoon tomato paste
• 2 medium garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 tablespoons all-purpose flour
• 3 tablespoons dry white wine
• 3/4 cup clam juice
• 1/2 chicken bouillon cube, crushed into small granules
• 1/2 chipotle in adobo sauce, minced
• 1/3 cup heavy cream
• 
  

For the grits:

• 1 1/2 cups water
• 3/4 cup whole milk, plus more as needed
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground white pepper, plus more as needed
• 3/4 cup yellow grits (not instant)
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To finish:

• 1 tablespoon vegetable oil
• 1 (3-ounce) andouille sausage, medium dice
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced fresh chives

INSTRUCTIONS

For the sauce:

1. Place the vegetable oil and ham or pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the ham is crispy, about 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir until evenly incorporated. Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, about 1 to 2 minutes.
2. Add the wine and cook, stirring occasionally, until nearly evaporated, about 30 seconds. Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until simmering, about 2 minutes. Remove from heat and set aside.

For the grits:

1. Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
2. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency. Set aside.

To finish:

1. Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, about 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside.
2. Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, about 1 to 2 minutes (the shrimp will not be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, until the sauce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes. (If the sauce is too thick, stir in a little water until it reaches the desired consistency.)
3. To serve, divide the grits among 4 serving bowls, top with the shrimp and sauce, and garnish with the reserved sausage and chives.