Nancy Sites Sizemore of Gulf Shores says she’s been making her Green ChiIe Cheese Squares “forever.” The original recipe was printed in a newspaper many years ago, but Nancy has changed it up a bit by adding more green chiles. “I added more than one can,” she says, “because they are mild and not that spicy.” Although it makes a delicious brunch dish, the recipe “also makes a great little appetizer. Just cut it up into smaller squares,” she adds. “People really like that.” If you don’t have green chiles on hand, like our staff recipe coordinator Brooke, you can substitute chopped jalapeno, with the seeds and insides removed, and it works just as well.
Congratulations to Nancy for her second win as Cook of the Month. She previously won in November 2022 for her “Turkey Biscuit Stew.” She reports that she’s still compiling recipes for a cookbook she hopes to print this year, and she also writes a monthly recipe column for her local newspaper in Nebraska.
Green Chile Cheese Squares
- 1 stick butter
- 10 eggs, slightly beaten
- ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped green chiles (2-3 cans)
- 1 pint small curd cottage cheese
- 1 pound shredded cheddar and Monterey jack cheese
Preheat oven to 400 degrees. Melt butter and cool slightly. Pour into a large bowl; add eggs, beating slightly. Add in all other ingredients; mix well. Pour into buttered 9×13-inch pan. Bake at 400 degrees for 15 minutes, then lower oven temperature to 350 degrees for another 30 minutes. Cut into 1-inch squares for appetizers or larger for brunch serving.
Spring Gremolata Steak & Eggs
- 6 ounces 1-inch thick steak (your favorite cut or NY Strip)
- Salt, to taste
- 1/2 bunch parsley
- 1 tablespoon fresh mint
- 2 cloves fresh garlic, diced
- 1 lemon, zested
- 1 tablespoon olive, avocado, or grapeseed oil
- 4 eggs
Steak preparation:
Remove the steak from refrigerator and pat the steak dry with a paper towel. Moderately salt the outside. Allow to sit at room temperature for 10-15 minutes. While the steak is resting, heat a cast iron pan on medium heat for at least 10 minutes to get the pan sizzling hot. Rinse the steak off with water to gently remove most of the salt. Blot the steak dry with a paper towel. Salting the steak and then removing the salt will help remove any excess liquid from the steak while seasoning it. This technique produces a juicy inside while the outside crusts nicely.
Sear the steak on each side for 3 minutes or until your desired temperature. Remove the steak from the heat and allow to rest for 15 minutes. Slice the steak into strips. Serves: 2
Spring Gremolata:
Chop the parsley and mint into small pieces with a knife or herb cutter. Place them in a bowl. Dice the fresh garlic and mix it with the herbs. Add the zest of a lemon to the herb mixture. Add the oil to the herb mixture and mix well. Optional: Add parmesan cheese, a pinch of fennel seed, and/or onion powder to taste.
Serve the steak with the spring gremolata on the side and eggs cooked your favorite way. Pairs well with rosemary or truffle-butter seasoned potatoes as a side.
Cook’s note: Traditional Italian gremolata is lemon zest, parsley and garlic. This version incorporates mint, which grows well in Alabama and adds depth to the flavor profile. A touch of oil is also incorporated in this recipe to add a light southern richness.
Ethan Williams, Arab EC
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs
- 2 cups buttermilk, shaken
- 1/2 cup (1 stick) butter, melted, plus softened butter for serving
- Cooking spray
- Maple syrup and sliced fresh fruit, for serving
In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt. In a medium bowl, whisk eggs, buttermilk and melted butter. Fold into dry ingredients until just incorporated—do not overmix; it’s okay if there are some lumps. Spray a preheated waffle iron with cooking spray. Pour about 1/2 cup batter into middle of iron until completely covered. Cover and cook until golden, about 5 minutes. Transfer waffle to a plate. Repeat with remaining batter. Serve waffles hot topped with softened butter, syrup, and fruit. Serving size: 4-6 waffles.
Cook’s notes: The key to extra tender, not rubbery, Buttermilk Waffles is to avoid over-mixing. When you stir the dry ingredients into the wet, fold until just barely combined. It’s okay if there are a few lumps—those will absorb into the batter as the waffles cook. Optional: to make ahead for the week, double or triple the recipe, cook the waffles, then cool completely. Freeze on a baking sheet, then transfer frozen waffles to a ziptop plastic bag. Microwave or heat in a toaster oven to serve.
Amy Forehand, Wiregrass EC
Cajun Shrimp and Southern Loaded Gouda Grits
- 1 cup grits
- 2 cups chicken broth
- 1/2 pound fresh shrimp, peeled and deveined
- 1 pound bacon, cooked and crumbled
- 1/2 pound ground sausage
- 1 cup Gouda cheese, divided
- 1 cup Monterey Jack cheese, divided
- 1/2 cup green onion
- 1/2 cup jalapeno peppers, chopped
- 1/2 stick butter
- ½ teaspoon Old Bay seasoning
- ½ teaspoon Tony’s Creole seasoning
- Salt and pepper, to taste
- Parsley for garnish
Bring chicken broth to boil, stir in grits and butter, allow to cook for 7- 10 minutes while stirring. The longer they cook, the creamier they will be. While grits are cooking, prepare ground sausage, bacon and shrimp, cooking each separately in your preferred method, seasoning shrimp with Old Bay and Tony’s Creole seasoning. Chop green onions and jalapeno peppers. Once grits are done, stir in cooked sausage, cheeses, salt and pepper. Continue to simmer once all meats have been cooked. Spoon out grits into a bowl, top with shrimp, bacon, green onion, peppers and parsley.
Sharlene Parker, Baldwin EMC
The Buttered Home
This Cheesy Low-Carb Frittata is a powerhouse of protein and vegetable goodness. Frittatas are a great option for people who love quiche, but who are watching their carb intake. We bake it all in one skillet with tons of protein, vegetables and plenty of CHEESE! For more recipes like this, visit thebutteredhome.com.
Cheesy Low-Carb Frittata
- 1 tablespoon avocado oil
- 8 slices bacon, cooked and crumbled
- 2 tablespoons parsley
- 1/4 cup basil
- 4 ounces fresh mozzarella cheese, shredded
- 2 ounces Havarti cheese, cubed
- 1 poblano pepper, chopped
- 8 eggs
- 1/4 cup heavy whipping cream
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces sliced mushrooms
- 1/4 teaspoon Creole seasoning
Preheat the oven to 350. Heat avocado oil over low to medium heat. Add sliced mushrooms and chopped poblano pepper. Cook until softened.
In a large bowl, whip eggs until mixed well. Add heavy cream, parmesan cheese, salt, pepper and Creole seasoning. Mix well.
Add basil to vegetables and allow to wilt. Shred mozzarella and add in an even layer over the vegetables.
Pour in egg mixture, lifting with spatula to allow eggs to seep under vegetables. Top with cubed Havarti cheese and crumbled, cooked bacon. Allow to cook over low heat until the edges start to set. Once set, transfer to oven for 6 to 8 minutes to firm up. Turn broiler on medium heat and allow the top to brown. Remove from pan, slice and serve garnished with parsley.
