Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner. The post Cheese Grits appeared first on Budget Bytes.

Cheese Grits

I don’t know if you’ve experienced the warm fuzzy hug that is a bowl of cheese grits, but if not, allow me to introduce you to one of the most comforting, simple, and indulgent foods on the planet: cheese grits.

What are Cheese Grits?

Grits are a simple porridge made with ground corn that can be prepared either sweet or savory and is often served for breakfast in the southern U.S. In addition to breakfast, grits also make a great starchy bed for saucy stewed meats, or a side dish for any meal. And Cheese grits are just grits that have been taken to the next level by stirring in a heap of rich, delicious cheese. They’re simple but so incredibly delightful.

Read more about grits here.

What Kind of Grits to Use

There are a few different types of grits you can buy at the store and you can make cheese grits with all of them. You can use either white or yellow grits without issue, although using yellow grits will give you a more vibrant cheesy color. I used white quick-cooking grits in the recipe below, but if you have regular grits you’ll just need to simmer them slightly longer (just follow the directions on the package).

Can I Use a Different Cheese?

Yes! There are so many delicious cheese options for cheese grits. You can do something like Parmesan, gruyere, chevre, Boursin, or even something like pepper jack. Basically, cheese and grits were made for each other.

How to Serve Cheese Grits

Cheese grits are awesome at breakfast (pictured here with eggs and sausage), but sometimes I’ll top them with a fried egg and some salsa. You can also top them with other savory delights, like saucy shrimp, beef brisket, BBQ beans, or just about any savory saucy dish.

cheese grits in a bowl topped with fried eggs and breakfast sausage
Cheese grits dripping off the serving spoon into the pot

Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.
Total Cost $3.39 recipe / $0.85 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 374kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups chicken broth $0.26
  • 2 cups milk $1.25
  • 1/4 tsp garlic powder $0.02
  • 1 cup quick cooking grits $0.49
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.18
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 oz. cheddar, shredded $1.15

Instructions

  • Combine the chicken broth, milk, and garlic powder in a medium sauce pot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
  • Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
  • Remove the grits from the heat and stir in the butter and pepper.
  • Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits. Serve warm.

Nutrition

Serving: 1cup | Calories: 374kcal | Carbohydrates: 36g | Protein: 15g | Fat: 20g | Sodium: 855mg | Fiber: 2g

Love savory breakfast foods? Check out our Savory Breakfast Recipes category.

Cheese grits dripping off the serving spoon into the pot

How to Make Cheese Grits – Step by Step Photos

Milk being poured into a pot with chicken broth

Combine 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder in a medium sauce pot. Place a lid on top, and bring it up to a boil over medium-high heat (stir occasionally to prevent the milk from scorching).

grits being poured into the pot with the milk and broth

Once boiling, stir in 1 cup quick cooking grits and ¼ tsp salt. Lower the heat to medium-low, and let the grits simmer for about five minutes or until thickened, stirring occasionally.

Thickened grits in the pot being stirred

It should be nice and thick like in the photo above. Once thickened, remove it from the heat.

butter and pepper added to the grits

Stir in 2 Tbsp butter and about ¼ tsp freshly cracked pepper.

Shredded cheddar being added to grits

Stir in 4oz. of shredded cheddar cheese, one handful at a time, until it’s all melted into the grits.

finished cheese grits being stirred in the pot

And it’s done! Dreamy creamy cheese grits!

The post Cheese Grits appeared first on Budget Bytes.

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Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry, and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor! Eating and grilling meat on a stick is just easy and fun! You have to try these other skewers recipes Asian Garlic Steak, Hawaiian Teriyaki Chicken, and…

Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry, and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!

Eating and grilling meat on a stick is just easy and fun! You have to try these other skewers recipes Asian Garlic Steak, Hawaiian Teriyaki Chicken, and Cajun Shrimp and Sausage.

Thai Chicken skewers on a plate garnished with cilantro and peanuts.

Thai Chicken Skewers

I love Thai food, so I decided to recreate some of my favorite restaurant flavors at home with these grilled chicken skewers. Chunks of chicken breasts are marinated in coconut milk, curry paste, ginger, and lime, then threaded onto skewers and grilled. The marinade takes just 5 minutes to put together, and the chicken should sit in the marinade for at least one hour, or up to 8 hours if you like to plan ahead!

You can find all the ingredients you need for the marinade in any major grocery store. The red curry paste comes in small jars and is typically found in the ethnic foods aisle. If it’s not grilling weather, you can either broil the chicken skewers or use a grill pan on your stovetop. After the chicken comes off the grill, it gets sprinkled with cilantro and chopped peanuts. These are so good, you are going to love them!

Ingredients for Thai Chicken

I serve these Thai chicken skewers with a quick and easy peanut sauce. If you’re in a hurry, you can use a store-bought peanut sauce, but the homemade sauce tastes so much better and takes just minutes to put together.

  • Boneless skinless chicken breast: Cut the chicken into 1 inch pieces
  • Coconut milk: You can find this int he Asian aisle by the soy sauce. It is often found in a can.
  • Brown sugar: Adds a bit of sweetness to the spice.
  • Red curry paste: Add more or less depending on how spicy you want it.
  • Knob of ginger: Peel and cut into 3 slices.
  • Zest of one lime: Wash and use a zester or the smallest holes of a cheese grater.
  • Salt and Pepper: Add to taste.
  • Chopped cilantro and peanuts: These are a garnish that you are going to want to make sure you use.

For the Peanut Sauce

  • Creamy peanut butter: You can use natural peanut butter but the consistency will vary.
  • Soy sauce: Use low-sodium soy sauce if you desire.
  • Brown sugar: Adds a bit of sweet to the tang.
  • Lime juice: Use the juice of the lime you zested for the chicken.
  • Sesame oil: This is a finishing oil that adds incredible flavor.
  • Minced garlic: Use fresh for the best flavor but jarred will work when you are in a hurry.
  • Warm water: Add more or less to thin or thicken the sauce.

How to Make Thai Chicken Skewers

The next time you’re craving Thai food, skip the take-out and make these chicken skewers at home instead, you’ll be glad you did!

  1. Make the Marinade: Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
  2. Marinate Chicken: Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
  3. Skewer: Remove the chicken from the marinade and thread onto skewers.
  4. Grill: Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
  5. Garnish: Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
  6. Make the sauce: Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.
Upclose picture of thai chicken.

Thai Chicken Skewer Tips

I typically serve my chicken skewers with steamed rice and a green veggie to round out the meal; all of my kids happily devour this dinner which never happens!

  • Chicken: You can use boneless skinless chicken thighs as well as the breasts. Be sure to keep the cuts even and bite sized for fast even cooking. The chicken can be swapped out for pork, beef or shrimp. Cooking times will vary.
  • Marinate: The longer you can marinate the chicken the better the flavor it will have, so plan ahead and make sure you have ample time.
  • Skewers: Soak the skewers for at least an hour and up to overnight. No need to dry them before skewering the meat on.
  • How You Know it’s Done: The internal temperature of chicken should reach 165 degress when done.

Baking, Serving and Thai Chicken Skewers

You are going to want to keep ingredients for this handy so you can make it often.

  • Bake: If you want a hands off way to cook these chicken skewers try the oven. Bake on a baking sheet that has been lined with foil and sprayed. Make sure there is plenty of room between skewers so they do not steam. Bake at 350 for 15-20 minutes or till internal temperature is 165. For a charred finish broil for 1 minute on each side.
  • Serve: Thai Chicken Skewers go perfectly with rice or noodles. They can also be used to top salads, pizzas, vegetable stir fry, or make Thai tacos. Any way you make them they are going to be delicious!

How to Store Chicken Skewers

Leftover Thai Chicken can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Make sure they are placed in an airtight container or freezer-safe bag. Reheat in the microwave and then finish crisping in the oven or on the stove top. Extra peanut sauce can be kept in the fridge for up to 4 days and can also be frozen for 3 months.

Dipping the chicken in homemade peanut sauce.

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Print

Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!
Course Appetizer
Cuisine Asian American, Thai
Keyword chicken skewers, thai chicken skewers
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 657kcal
Author Alyssa Rivers

Ingredients

For the chicken skewers:

  • 1 1/4 pounds boneless skinless chicken breast cut into 1 inch pieces
  • 1 can coconut milk
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon red curry paste or more if you prefer it spicy
  • 1 inch knob of ginger peeled and cut into 3 slices
  • the zest of one lime
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped peanuts

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 cup warm water

Instructions

  • Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
  • Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
  • Remove the chicken from the marinade and thread onto skewers.
  • Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
  • Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

For the peanut sauce

  • Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.

Notes

Updated on August 2, 2021
Originally Posted on May 24, 2017

Nutrition

Calories: 657kcal | Carbohydrates: 22g | Protein: 42g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 91mg | Sodium: 1414mg | Potassium: 1016mg | Fiber: 4g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 6.8mg | Calcium: 44mg | Iron: 3mg

Source : The Recipe Critic More   

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