Ingredients: 2 Salmon Filets, 1/2 tsp ground red pepper, 1 bouillon cube, whipping cream, 1/2 c grits, 5 pats butter, 1/4 c Monterey jack, 1/ 2 c self-rising flour, 1/8 c parmesan cheese, 3 Tbsp powdered sugar, 2 Tbsp cocoa powder, 2 tsp ground cinnamon
1. Preheat oven to 400. In a medium bowl combine flour, parmesan cheese, and pepper to taste. Cut butter into mixture using a fork (or your fingers- making a snapping-like motions to combine) until the mixture resembles course crumbles. Add 1/4 c whipping cream mixing until dry ingredients are moistened.
2. Pat dough onto lightly floured surface to about 1/2 inch thick. Cut biscuits out using a circular glass cup (drinking glass will do) that’s been lightly floured and place onto a prepared baking dish. Brush each biscuit with whipping cream and sprinkle with parmesan if desired. Bake for 10- 12 minutes. While biscuits bake, complete steps 3-4. When biscuits are golden brown, remove and serve warm.
3. Remove salmon from packaging, pat dry. Rub each fillet with olive oil, then sprinkle each side with ground red pepper. Now rub each side with red pepper. Coat a large skillet with olive oil over medium heat.
4. When hot, add salmon and cook for about 3-5 minutes, turn over and cook the other side for another 3-5 minutes until flakes easily with fork. Keep warm while cooking the grits.
5. In a heavy bottom saucepan, bring 2 c water, bouillon cube, and a slash of whipping cream to a low simmer. Then whisk in the grits and return to a low simmer. Cook until thickened, stirring often for about 5 minutes. Stir in butter and cheese. Add grits to a plate and top with salmon.
Cinnamon Chocolate Mason Jar Mousse
Pour 3/4 c cream into jar. Add in sugar, cocoa powder and cinnamon. Stir with a fork until all ingredients are combined. Screw lid onto jar and wrap jar with a kitchen or paper towel. Shake jar vigorously for about 2 minutes. Check toshake until the mousse is at a desired thickness.
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