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Message
re: Chicken and Grits (photos)
Posted on 4/15/14 at 2:34 pm to MeridianDog
Posted on 4/15/14 at 2:34 pm to MeridianDog
Looks great, but how did you think of the name?
1
Posted on 4/15/14 at 2:40 pm to MeridianDog
sweet mother of god...I hate you MD 
Posted on 4/15/14 at 2:46 pm to MeridianDog
That looks incredible. Will cook soon
Posted on 4/15/14 at 3:46 pm to AmosMosesAndTwins
quote:
how did you think of the name
I would like to say I put a lot of thought into it, but I didn't.
It really does taste a lot like shrimp grits without the shrimp. And that is ok with me.
Can't say I have seen the recipe anywhere, but I'm sure someone has done it.
As far as recipes go, it is definately a keeper. Heavy, lots of flavor. Stuff I like - chicken - bacon - sausage - cream - wine. I am certain I will do it again.
This post was edited on 4/15/14 at 3:47 pm
Posted on 4/15/14 at 3:50 pm to emboslice
quote:
Is this something you make often or was this the first time?
Never made it before. Was a first timer, with no recipe.
Of course you know, it is shrimp grits without shrimp and added chicken. Or at least very close to that.No mushroms in Shrimp Grits, but I never had a mushroom I didn't like, so why not add them too.
Not very original, but certainly good. The leftovers today, nuked in the microwave at work were nice too. All in all I would rate it a do-again.
This post was edited on 4/15/14 at 3:56 pm
Posted on 4/15/14 at 4:17 pm to MeridianDog
Probably would have been good over tator tots.
I would have eaten around the chicken since I'm not a chicken lover, but just the grits and the rest would have been fine with me topped with LOTS of green onions/scallions not shallots though shallots would have been good in the dish.
I would have eaten around the chicken since I'm not a chicken lover, but just the grits and the rest would have been fine with me topped with LOTS of green onions/scallions not shallots though shallots would have been good in the dish.
Posted on 4/15/14 at 4:18 pm to MeridianDog
quote:
The leftovers today, nuked in the microwave at work were nice too.
Were they? I've made the mistake of trying to reheat grits in the microwave before. They turned into a liquid watery mess. Practically inedible.
Posted on 4/15/14 at 4:19 pm to Rohan2Reed
quote:
Were they? I've made the mistake of trying to reheat grits in the microwave before. They turned into a liquid watery mess. Practically inedible.
I would think the cream sauce component would be more problematic on microwave reheating.
Posted on 4/15/14 at 4:21 pm to Rohan2Reed
quote:
They turned into a liquid watery mess
They were pretty thick and not heated very long. Maybe nuked on high for 90 seconds. Worked fine.
edited to add:
We're talking "eat quickly and get back to work" micro wave lunch, not best friends invited to lunch food.
This post was edited on 4/15/14 at 4:55 pm
Posted on 4/15/14 at 4:22 pm to Y.A. Tittle
quote:
I would think the cream sauce component would be more problematic on microwave reheating.
It can be done for something like what MD made on low and slow. Same with grits if covered with plastic wrap and more or less steam heated.
Posted on 4/15/14 at 4:22 pm to Rohan2Reed
I think grits reheat ok in the microwave. I know for certain cheese grits reheat fabulously.
Posted on 4/15/14 at 4:23 pm to LSUballs
quote:
I know for certain cheese grits reheat fabulously.
Yes, they do.
Posted on 4/15/14 at 4:42 pm to Gris Gris
I can count on 4 fingers the culinary creations my better half is well versed in. Cheese grits is one of em. I always request extra in the event she makes me some. 
Posted on 4/15/14 at 4:44 pm to MeridianDog
:slowclap:
Posted on 4/15/14 at 4:53 pm to MeridianDog
That's got gastric bypass written all over it
Posted on 4/15/14 at 5:01 pm to LSUballs
quote:
I think grits reheat ok in the microwave. I know for certain cheese grits reheat fabulously.
Anything you do in particular? I reheated a cheese polenta I made last week and it went from thick grits to fricking prison slop in 2 minutes.
Posted on 4/15/14 at 5:04 pm to MeridianDog
Bet that would be good subbing out the chicken with scallops?
Posted on 4/15/14 at 5:05 pm to MeridianDog
GOATFADBP
Posted on 4/15/14 at 5:07 pm to Rohan2Reed
Why not the oven?
I always reheat grits in the oven with a little olive oil drizzled in the pan so they don't stick. It sears and is awesome, better than when they were first go round grits.
I always reheat grits in the oven with a little olive oil drizzled in the pan so they don't stick. It sears and is awesome, better than when they were first go round grits.
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