Tuesday, Wednesday and Thursday!

Tuesday I made:
Grilled Tomatillo Chicken

This recipe comes from Taste of Home. I did puree the sauce and was glad I did...I thought it made the texture more appetizing, more like a salsa. It was a very summer-y dinner and hit all around!!!

Ingredients:
* 4 boneless skinless chicken breast halves
* 4 slices provolone cheese
* 1 medium onion, chopped
* 1 tablespoon olive oil
* 6 tomatillos, husks removed, chopped
* 1/4 cup lime juice
* 6 pickled jalapeno slices, chopped
* 1 garlic clove, minced
* 1/4 cup minced fresh cilantro
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Sour cream, optional

Directions:
* Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Top with cheese; cook 1 minute longer or until cheese is melted.
* In a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice and jalapenos; cook 3 minutes longer. Add garlic; cook 1 minute longer. Stir in the cilantro, cumin, salt and pepper. (I pureed the sauce a little because I didn't think the chunks of tomatillos looked very appetizing) Serve tomatillo mixture and chicken and with rice; dollop with sour cream if desired. Yield: 4 servings.
Cilantro Lime Rice
Cook rice as usual.
For each cup of rice:
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped scalions
1 jalapeno (or to taste)
1 tbsp lime juice
1 tsp olive oil
Puree the above in a blender, add to the cooked rice, stir well.
Wednesday I made Shrimp and Grits I got off of a friends blog. It was really good!
Shrimp and Grits

GRITS:
1 box (4 cups) chicken broth
3/4 cup whipping cream
1 cup quick cooking stone ground grits - (if you can’t find stone ground, just get whatever you can find – but NOT instant packets)
Kosher salt, freshly ground black pepper
1 tablespoon butter
1/4 cup shredded Parmesan
SHRIMP:
2 Tablespoons Butter
1/2 Medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 pound smoked sausage (NOT KIELBASA) sliced
2 pounds raw large shrimp, peeled and deveined (I buy them frozen and take the tails off)
1/2 cup dry white wine
1 can rotel – normal
chopped green onions for garnish
*good bit of Cajun seasoning

DIRECTIONS:
Grits first! In a heavy bottomed sauce pan, bring the chicken stock and whipping cream up to a low simmer. While simmering, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often about 10 minutes. Stir in the butter and Parmesan cheese. Season to taste with salt and pepper. Let them cool some so they can get SUPER THICK, the grits need to be very thick so they can stand up to the runny sauce from the shrimp. The sauce thins out the grits a bunch, so they need to start out with it being extra thick.
Shrimp/Sausage: this goes pretty fast – if you are doing this for guests, I would wait to do this part until they are actually there… so you don’t end up overcooking the shrimp.
Heat a large pot (I use my Le Creuset stockpot) over medium heat.
Measure the wine and open the can of rotel so that it is ready!
Melt butter and then sauté the onion, garlic and bell pepper.
Sauté until tender and translucent add sausage. (you don’t want the sausage to get overly browned)
When sausage has cooked, add the shrimp and sauté for about 2 minutes (not done yet) add white wine and diced tomatoes/rotel.
Bring to a boil, about 5 minutes – Season with salt, pepper and cajun seasoning (if you are using Tony’s – don’t add extra salt!)
SERVING:
Put a hearty amount of grits in bottom of bowl and top with sausage, shrimp and the runny sauce – top with green onions and serve with crusty bread/butter
Thursday night I am going to hear Jeannette Clift George speak at a woman's event at our church......I love her!!! Mike is going to WCJH for 6th grade orientation so we are having a simple dinner Spaghetti and meat sauce.