Here's the recipe Cajun Shrimp over Grits 1-pound (26-30 count) shrimp 2 teaspoons Cajun seasoning 1 teaspoon dried Italian seasoning 1-teaspoon paprika ¼ cup butter 2 cloves garlic, minced 1 cup chicken broth, divided 2 teaspoons Worcestershire sauce 1-teaspoon hot sauce 2 teaspoons flour (or corn starch) Hot cooked grits Combine Cajun seasoning, Italian seasoning, and paprika. Toss together seasoning mixture and shrimp. Set aside. In 10" skillet, melt butter over medium heat; add garlic and sauté one minute. Add shrimp, 3/4-cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside. Whisk together remaining ¼ cup chicken broth and flour (or cornstarch) until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute. Serve immediately over grits. NOTE: This is in one of the Southern Living magazines in early 2002, but I donÂt know which month. I tear them out and cook them as I get to them. It called for two pounds of shrimp but I only used one pound. However, I made the total amount of sauce called for in the recipe. I did use cornstarch rather than flour, as it thickens more quickly. I also served it over baked garlic grits rather than regular grits. Next time IÂll try it over rice, as we both thought that would also be good.

This is a Giada De Laurentiis recipe and it is excellent. Very light and flavorful. My husband loved it. I substituted spinach for the radicchio since my husband loves fresh spinach. The spinach and bean mixture would be good with chicken too. Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped (I use fresh spinach) 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth (I use chicken broth) Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none Episode#: EI1F04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

You can freeze the ham & defrost for any of these recipes: HAM & SWISS TART 2 cups cooked & cubed ham 1 cup grated Swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 TBL minced onion 1 tsp dry mustard powder 1 TBL lemon juice 1/3 cup mayonnaise 9" pastry shell Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought ALSATIAN NOODLES (serves 4) 1 cup cooked thin-sliced ham, cut in 1/4x1" strips 1/2 cup butter, softened 1/3 cup Dijon mustard 1/4 cup chopped parsley 2 TBL chopped chives 2 garlic cloves, minced 1 lb fettuccine In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well. Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please HAM & POTATO FRITTATA (serves 6) Can be eaten hot, warm or cold so don't worry about this making too much: 2 medium boiling potatoes, unpeeled 10 eggs 1/4 cup chopped parsley 1/2 tsp dried oregano 3 TBL olive oil 1 small onion, peeled & thinly sliced 1/4 lb thinly sliced ham, cut in 1" squares 1/2 cup grated Parmesan or Gruyere Pepper to taste Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool. Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside. Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly. Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~ CHEESE SOUFFLE (serves 4-6) 3 cups cubed bread (4-6 slices) 1/2 cup mayonnaise 2 cups milk 7 eggs, slightly beaten 2 cups grated Swiss or Gruyere 2 cups chopped ham 1/2 cup grated Cheddar Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor

Great idea, Woodie: serving it with steak. I have ordered a blue cheese crust before in a steakhouse, it makes sense to have it as a sauce, though it had not occurred to me before. As far as the recipe, I'll answer my own post! I had all the ingredients, so couldn't wait. I have to say, it turned out really well. I have not actually tasted the Trader Joe's version, but mine was good. I have a George Foreman Grill, so cooked the chicken strips on that. A real grill would be good, too, or some other cooking process that is similar to grilling. 2 Chicken breasts, cut up into strips (marinate for 10 minutes or more, in 1/4 cup lemon juice, dash lemon pepper, 1 T Italian seasoning, 1 T paprika). Drizzle with olive oil right before cooking. 2 onions, sliced 2 red or green peppers 1/3 to 1/2 pound sliced Portabella mushrooms (the mushrooms are critical to the flavor) 1/2 lb. Gorgonzola cheese, crumbled or chopped 4 to 6 cloves garlic, minced (if you're not a real garlic lover, use the smaller quantity) 1/4 cup of grated parmesan. Italian parsley, optional, chopped Cooked pasta Grill the marinated chicken on the George Foreman grill. Sauce base: Melt 2 T butter in a shallow pan. Make a white sauce with 2-3 T of flour stirred into 1 cup milk. Cook until thickened: add black pepper, garlic salt, and minced garlic. Simmer on very low heat, adding more milk as needed to maintain a consistence that can coat the chicken. Add the chopped Gorgonzola cheese, and about 1/4 cup of grated parmesan. Let cheeses melt, keep warm. Gorgonzola may not melt completely, but appear chunky in the sauce. Saute the onions in olive oil, until lightly caramelized; after them the peppers: remove to a plate. Saute the mushrooms until browned. Put them all back in the pan. Put the cooked chicken in a large shallow serving bowl, add the onions/peppers/mushrooms. Pour the cheese sauce over, and toss to coat all lightly. Or toss them all together in the larger of the saute pans. Add chopped parsley. Serve over Pasta.