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30 minutes
Prep: 10 minutes
Cook: 15 minutes
110 calories per serving view nutrition facts
4 servings
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| 10 | ounces | spinach | chopped, frozen |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 3 | ounces | cheddar cheese | shredded |
| 1/4 | teaspoon | black pepper | |
| 1/4 | teaspoon | nutmeg | |
| 2 | cups | water | |
| 2/3 | cup | hominy grits | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | sour cream | |
| 3 | slices | bacon | crisply cooked |
Cook spinach with onions according to package directions.
Drain thoroughly; stir in cheese, pepper and nutmeg.
Cook over medium heat, stirring frequently, until cheese melts; remove from heat.
Bring water to a boil; slowly stir in grits and salt.
Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently.
Stir grits into spinach mixture.
Add sour half and half; cook until heated through.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 388mg | 16% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 22% | Vitamin C | 8% | |
| Calcium | 13% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.
Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!
