Hopefully, you didn’t get your fill of grilled chicken yesterday because I’ve got a great sandwich for it!  And it is so good!!  I also hope you had a good Labor Day weekend.  Ours started out a little busy with a slumber party as you can see from Instagram.  After 24 hours with six kids total, my husband and I were wiped out!  We had a lot of fun though.  My nephew and niece came over to spend the night, and then we took all of them to the bounce house on Saturday.  I think it is safe to say everyone had a good time!  We decided to take it easy the rest of the weekend too:)

So I’ve posted my fair share of sandwiches on this blog.  What can I say?  We are sandwich eaters in my family and not the regular plain ol’ kind.  I’m talking about a really gourmet-style sandwich piled high with fixings and served on bakery-style bread.  I love coming up with new sandwich creations, and paninis have a special place in my heart.  The first time I made one when my husband and I were first married, I was immediately sold on the whole concept of a grilled sandwich.

I’ve always been a grilled cheese fan, so it is only natural that my love would extend to a panini of any sort!
This particular panini came about after I made a Grilled Chicken & Bacon Pizza which is a really popular recipe on my blog.  I love recreating recipes!  Pretty much anything can be made into a sandwich.

Plus, there is no need for a panini press!  Just press it down with another skillet, and you are good to go!

Garlic Cream Grilled Chicken & Bacon Paninis

Yield: 4 sandwiches

5.0 Stars (4 Reviews)

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Ingredients

• 3 grilled chicken breasts, thinly sliced
• 8 slices Colby Jack cheese (or 1 1/3 cups shredded)
• 12 slices bacon, cooked
• 1 tbsp olive oil (plus more for grilling paninis)
• 1 tbsp butter
• 3 cloves garlic, finely chopped
• 1 tbsp flour
• 1/2 cup milk
• 1/2 tsp kosher salt
• French bread loaf or Italian bread loaf, cut into 8 1-inch thick slices

Instructions

1. Make garlic cream sauce: Heat olive oil and butter in a small sauce pan. Add garlic and saute over medium heat for 1 to 2 minutes. Add flour and stir for 1 minute. Lower heat to medium-low and add milk and stir to prevent lumps. Season with salt. Cook for 2 minutes or until thickened. Remove from heat.
2. Assemble sandwiches: Spread garlic cream sauce on each inside slice of bread. Top one side with grilled chicken, 3 slices of bacon, and 2 slices of cheese (or 1/3 cup of shredded cheese). Top with other slice of bread.
3. Grill sandwiches: Preheat a skillet over medium-high heat. Drizzle a little olive oil on one side of bread. Place that side down onto skillet. Press down using another skillet. Let cook until golden brown. Drizzle other side with olive oil. Flip it over, press down with other skillet, and grill that side until golden brown. Serve warm.

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• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

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 Other Recipes You Might Like:

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

Chicken Fajita Paninis with a Fiesta Ranch Sauce

Chicken Caprese Paninis

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So as I type this post up, I currently need to make a grocery store trip badly.  We are seriously out of so much!  Does this ever happen to you guys too?  Or am I the only one having trouble adjusting to this back to school routine.  You would think I would have extra time with my older two kids in school, but I’ve been really busy with blog work lately.    I’m thinking the ingredients for this pasta dish might be on the grocery list.  I actually made this Chicken & Bacon Alfredo pasta a while back ago and shared it on Mandy’s Recipe Box.  We loved it!

As far as back to school stuff though, I’m happy to say the homework routine has been smooth-sailing so far this year.  Last year was a bit chaotic, as I explained in this post.  This year, we made a hard decision, and chose to have our son repeat 1st grade.  I just felt like he wasn’t quite mature enough to move on to 2nd.  He has a late birthday, and I just felt like he had so much more potential.  It was a decision that I basically thought about everyday the entire school year.  After talking to some experienced moms, teachers, and the school counselors, we knew what the best decision was.

He currently is making wonderful grades and just seems more aware of what he needs to do for school!

So now for this pasta!  I chose to use angel hair because I love it so much, but feel free to use your favorite pasta…fettuccine or even bow tie pasta would be great too!  You can also add in other ingredients to bump up the flavor even more.  I added in red onions because they are wonderful with pasta dishes.  Sun-dried tomatoes, artichoke hearts, or green peppers would be great too!  That’s one of the things I love about making pastas.  You can use what you have and not have to visit the grocery store.  That is pretty much my motto these days.  Grocery store + 4 kids = No fun for Mom!

OTHER RECIPES YOU MAY LIKE:

Copycat Spicy Chicken Romano

Copycat Olive Garden Chicken Scampi

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So we’re back from our beach vacation!  We spent one whole week in Gulf Shores, Alabama.  We had such a nice time!  Now I use the word “vacation” very loosely.  Every year I remind my husband that it will not be time to sit on the beach and relax like we did before children.  Our purpose is simple.  Entertain the kids and make memories.  We will have our own little relaxing vacation later this summer when we celebrate our lucky 13th wedding anniversary.

We really had such a great time!

We stay at the same beautiful condo every year.  This year the water was absolutely beautiful!  We went to the waterpark, did a bungee trampoline, built sandcastles, played in the waves, walked the beach, and of course, SWAM IN THE POOLS!  The last thing is pretty much what took up a good amount of our time.

Did I mention we had a good time?  But all good things do come to an end.  I was glad to come back home.  A week away does make you miss your comfortable home and surroundings.  Plus I ate so much food and snacks and CARBS on this little vacation that I need to make meat and veggies my only food groups for the next month!!  Holy cow!  I sort of let myself really indulge on these sorts of trips.  Oh well!  That’s what they’re for, right?

So now that I’m back home, I need to break out the green leafy vegetables.  I’ll start with this wonderful Cajun Shrimp Cobb Salad.

I love a good hearty salad so much more than one that is just filled with cucumbers, lettuce, and tomatoes.  This one has so many good things happening!

Cajun boiled shrimp, BACON, eggs, big slices of green onions, green bell peppers, and those crispy fried onions I love to munch on at Thanksgiving!  Really folks!  This is my kind of salad!

Now, as far as the dressing goes, you can really top it with whatever floats your boat.  I am a hard-core ranch lover, so that was my no-brainer choice.  But if you are a traditional cobb salad lover, then you may want some blue cheese or perhaps you just want a vinaigrette.  Go with what sounds good to you!

Cajun Shrimp Cobb Salad

Yield: 2 salads

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Ingredients

• 6 cups water
• 2 tsp creole seasoning
• 1 lb. small shrimp, peeled
• 1 head chopped romaine lettuce
• 6 green onions, roughly chopped
• 1 small bell pepper, chopped
• 6 slices bacon, cooked and chopped
• 4 boiled eggs, quartered
• 3/4 cup packaged crispy fried onions (found with salad toppings or with canned vegetables)
• Dressing of your choice ( I used 3 to 6 tbsp good-quality ranch)

Instructions

1. Add six cups of water to a medium saucepan. Bring to a boil. Add creole seasoning and shrimp. Boil for 2 minutes. Remove pot from heat and let sit in boiling water for about a minute. Strain in a colander.
2. In each serving bowl, place a good amount of romaine lettuce down first.
3. Top with remaining ingredients and boiled shrimp.
4. Top with dressing of your choice.

Notes

*I purchase packaged frozen Gulf shrimp (150 count), but you could always use bigger shrimp and chop smaller after boiling.

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Looking for other great recipes?

Layered Salad

Cajun Boiled Shrimp Stuffed Baked Potato

Boiled Shrimp Pasta Salad

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Honey Mustard Chicken & Bacon Skewers – Chicken marinated in a wonderful honey mustard dressing, skewered with delicious Hormel Black Label Bacon, and grilled to perfection makes a perfect outdoor entertaining meal!

Howdy folks!  Today I have some awesomeness to share with you!  I’m happy to say everyone loved this little meal so much.  We’ve been grilling a lot lately…a lot!  I just love this time of year.  Right now we are trying to soak up every bit of this mild weather.  Before we know it, it will be sweltering hot, and my kids will only want to play outside for like a minute.  But for now, we are really enjoying being outside!

In fact, I had the perfect Mother’s Day doing just that.  My husband cranked up the grill, we got out the slip and slide and little pool, and the kids played for hours.  I even got to sit outside and look at a cookbook and read some of my other book.  Y’all that never happens!!  It was absolutely blissful!

So I am definitely looking forward to more days like that one for sure!  Another thing I am looking forward to is having some friends over.  Our good friends moved to a neighboring town last year, and we don’t get to see them as often anymore.  I can’t wait to have them over to do some more outdoor grilling while the kiddos run wild and play.

One thing I can’t wait to make for them are these Honey Mustard Chicken  and Bacon Skewers!  They are so good, and BONUS, my kids loved them.  Winner winner, chicken dinner!  Plus Bacon!  For this recipe we used,  Hormel BLACK LABEL® Bacon -Thick Cut.  It was perfect for this recipe.

There is nothing like that bacon cooking as one with the chicken…nothing!

We just skewered the bacon and chicken together in an accordion style pattern after marinating the chicken for a little while.  It really made the perfect grilling recipe when you are tired of just plain grilled chicken.

I’m pretty much obsessed with Hormel bacon!  Their BLACK LABEL® Bacon features exceptional varieties that never compromise on quality or taste. This includes traditional bacon varieties, fully cooked bacon, thick cut bacon & Canadian bacon.  I got my hands on some of their Brown Sugar  BLACK LABEL® Bacon, and I cannot wait to try it too!  You must check out the Hormel Foods site to see all the varieties, get more Easy Recipe Ideas, get coupons and savings.  You can even sign up for their Hormel Newsletter.

On the Hormel site, you’ll get a look at all the varieties like Cherrywood, Pecanwood, and Jalapeno.  Be sure to print the coupon while you’re there too!

Once you’ve made your fabulous creation with their BLACK LABEL® Bacon, be sure to post your recipe on the Hormel Facebook page.    You can also follow their Pinterest page for other fabulous affordable recipe ideas!

Honey Mustard Chicken & Bacon Skewers

Yield: 3 to 4 servings

5.0 Stars (1 Review)

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Ingredients

• 2 chicken breasts, cut into 3 strips each
• 8 slices Hormel BLACK LABEL® Bacon
• 1 tsp creole seasoning or seasoned salt
• 2 tbsp honey
• 2 tbsp dijon mustard
• Juice of 1/2 lemon
• a pinch of crushed red pepper flakes
• 1/4 tsp paprika
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• Skewers

Instructions

1. In a gallon storage bag, add the creole seasoning, honey, dijon mustard, lemon juice, red pepper flakes, and paprika. Seal and shake to mix everything up.
2. Add chicken to the bag. Seal the bag while letting the air out. Mix the chicken around with the marinade until chicken is coated. Refrigerate for 30 minutes to an hour.
3. When ready to grill, lay a chicken strip onto a piece of bacon. Thread them together onto skewer alternating back and forth. (See picture). Do the same with one more chicken strip and one more piece of bacon on the same skewer. Repeat this process with the other two skewers.
4. Grill over medium high heat rotating until chicken is cooked through. This will take about 10 to 12 minutes depending on your grill.
5. Remove from heat and top with a little shredded cheese and green onions.

DID YOU TRY THIS RECIPE?

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Other recipes you might like:

Spinach & Provolone Chicken Pinwheels

Stuffed Cream Cheese Chicken Pinwheels

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Family-friendly and budget-friendly mock filet mignons are easy yet fancy and won’t break the bank…

They came out so moist and so flavorful.  We served them with some smothered green beans and bacon and mashed potatoes.  It was wonderful!  You will love them!

Mock Filet Mignon

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Ingredients

• 2 lbs. ground beef (Pick one with 20% fat or more)
• 8 to 10 slices center cut bacon
• 1 1/2 teaspoons of creole seasoning or seasoned salt
• 1 tsp McCormick Montreal Steak Seasoning

Instructions

1. Season ground beef and mix by hand.
2. Form 4 to 5 patties being sure to make a depression in the center. (This keeps them from shrinking too much).
3. Wrap edges of each patty with 2 slices of bacon (one on each side). Secure with toothpicks.
4. Grill over medium high heat . You want to sear in juices so that is why you want the heat high. Depending on the fat in the bacon, you may need to lower the heat a little. The fattier the bacon, the more it will drip down causing it to flame up more. ( a little of that is okay- you just don't want to burn them).
5. Grill for 7 minutes on first side and flip and grill for another 5 to 7 minutes.

DID YOU TRY THIS RECIPE?

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I’m linking up with:
Weekend Retreat

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In case you haven’t noticed yet, I could eat shrimp at pretty much every meal.  I love it just about any way it can be prepared.  During the summer, I love to grill shrimp for  this recipe or this one.  It won’t be long until I start putting it in pastas like this one and this one.   And in Louisiana, we love our rice.  So I’ll be making this one soon for my husband.  Oh and I can’t wait to indulge in this one too!  See…I told ya!  I LOVE me some shrimp!  My husband and I often like to repeat the part in the movie Forest Gump where Bubba names all the ways to prepare it!

So I bring you another shrimp recipe that is so very simple!  It’s perfect for a weeknight or to enjoy while sitting on the back porch on the weekend with a margarita if you’d like!

Shrimp and Bacon Quesadillas

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Ingredients

• 6 slices bacon
• 1 lb. shrimp (75 count)
• salt and pepper
• 3 green onions, chopped
• 1/2 lb. pepperjack cheese, shredded
• 1/2 lb. colby jack cheese, shredded
• 4 soft taco size tortillas
• sour cream and guacamole (optional)

Instructions

1. Prepare bacon in oven: Preheat oven to 400 degrees. Place bacon on parchment-lined baking sheet and cook for 10 minutes or until crispy. Remove and let cool before chopping.
2. Season shrimp with salt and pepper.
3. Heat 1 tbsp olive oil in a pan.
4. Add shrimp to pan and saute for 3 -5 minutes.
5. Assemble: On one half of tortilla, place shrimp, cheese, bacon, and green onions. Fold over other side of tortilla.
6. Spread outside with a little butter and place in pan over medium heat to grill tortilla until golden brown.
7. Cut into wedges and serve with sour cream and guacamole, if desired.

DID YOU TRY THIS RECIPE?

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Other shrimp recipes:

Grilled Shrimp and Corn Quesadillas

Hibachi Shrimp

Cajun Boiled Shrimp Stuffed Potatoes

The post Shrimp and Bacon Quesadillas appeared first on Diary of A Recipe Collector.

Bacon Jalapeno Lime Shrimp

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Ingredients

• 1 lb. 16 to 20 count shrimp (peeled and deveined/ butterfiled with tails on)
• 2 cloves garlic, finely chopped
• 1 lime, juiced and zested
• 1 tbsp olive oil
• 1 tbsp grill seasoning or use kosher salt and crushed black pepper
• 3 green onions, chopped
• 1 pinch crushed red pepper flakes
• jarred jalapeno peppers
• 1 package of center cut bacon, cut in 1/2
• toothpicks (3-4 inch skewer kind)

Instructions

1. Put shrimp in a medium size bowl.
2. Add lime juice and zest, olive oil, salt and pepper, green onions, and crushed red pepper flakes.
3. Stir to combine. Optional: Add a splash of jarred jalapeno pepper juice.
4. Place a jalapeno on back of shrimp.
5. Wrap in bacon and secure a toothpick through the bacon, jalapeno, and the shrimp. Repeat
6. Heat grill to medium heat.
7. Grill shrimp, rotating halfway through for about 5 minutes making sure bacon is crispy but not overdone.
8. ***Omit jalapenos if you'd like a less spicy version.

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• 
  Norpro 1934 Stainless Steel 14-Inch Skewers, Set of 6, Silver

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These would be great served with:

BBQ Frito Corn on the Cob

Vidalia Onion Cornbread

Aussie Cheese Fries

I’m linking up with:
Time to Sparkle
Totally Talented Tuesdays
Tasty Tuesday
Weekend Retreat
Best of the Weekend
Show Stopper Saturday
Saturday Night Fever

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So I’ve been a little absent on my blog for the last week.  I have a really good excuse.  I’ve been in Disney World for the last week.  I had every intention of doing my usual blogging while I was gone, but HOLY COW, that place is a little overwhelming!!  It was my first time to ever go, AND we surprised our kids that morning we left.  It was such a fun week, but did I mention it was overwhelming?

My husband is extremely laid back, and I kept trying to explain to him this was not our typical beach vacation.  It was going to require a schedule…down to certain fast passes at certain times along with dining reservations thrown in there too.  He called me the “Tour Guide from you know where….”

And I think we walked like 10 miles a day!  And I’m 33 weeks pregnant.  But boy did the kids have a great time!  My 5 year old son was such a champ!  He rode all the big rides with my husband while my girls and I hung out and saw many of the princesses.  My mom and dad and two older nephews came along too.

And the food…the food… the food!  We had the dining plan and we had more food than we could possibly eat.  It was so much fun going to eat at the different resorts and special park restaurants.  All the planning and researching was so worth it!

So I wanted to share a few of my favorite pics of our trip:
RECIPE FOR GRILLED CHICKEN & BACON PIZZA IS BELOW!

Memories to last a life time!!!
And speaking of memories, give this little pizza a try.  It is such a nice change to a traditional Italian pizza.  We loved it!  My kids went on and on about how much they liked it.  Gosh I love it when they just eat their food!
It is really simple.  I used Pioneer Woman’s Pizza Crust recipe, which I’ve blogged here.  The garlic cream sauce makes it so good.  Best of all, this pizza can be completely customized with all of your favorite veggies too.  I kept mine pretty basic, but I see endless possibilities with this recipe.

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

5.0 Stars (1 Review)

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Ingredients

• 2 chicken breasts
• 6 slices bacon
• pizza dough
• salt and pepper or creole seasoning
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, chopped
• 1 shallot, chopped
• 2 tbsp flour
• 1/4 cup wine, beer, or chicken broth
• 3/4 cup milk
• 1/2 tsp dried basil
• 1 cup colby jack cheese
• 7 slices mozzarella cheese

Instructions

1. Preheat oven to 450.
2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
3. Season and grill chicken. Set aside to cool.
4. For sauce:
5. In a skillet, melt butter and oil.
6. Add garlic and shallot. Cook for 2 minutes.
7. Add flour and cook for 1 to 2 minutes stirring frequently.
8. Add wine (or beer or broth). Stir.
9. Add milk slowly and stir.
10. Season to taste.
11. Add basil.
12. Stir and cook for 2 more minutes over medium heat.
13. Remove from heat.
14. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
15. Spread sauce over dough.
16. Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
17. Bake at 450 for 15 minutes.

Notes

This pizza is so versatile. Change it up by adding veggies like spinach or change up cheeses by adding shredded Parmesan or sliced provolone instead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Cuisinart AMB-14PP Chef's Classic Nonstick Bakeware 14-Inch Pizza Pan, Silver
• 
  Home-Complete Cast Iron Pizza Pan-14” Skillet for Cooking, Baking, Grilling-Durable, Long Lasting, Even-Heating and Versatile Kitchen Cookware
• 
  OXO Good Grips Stainless Steel 4-Inch Pizza Wheel and Cutter

DID YOU TRY THIS RECIPE?

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Need some pizza making supplies?

Other versions you might want to try:

Garlic Cream Grilled Chicken & Bacon Paninis

Garlic Cream Chicken Calzone

Chicken & Bacon Alfredo

Do you love Disney like we do?  Planning a trip and need your Mickey or Minnie ears?
Check these out!!

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 I hope you all had a great Easter weekend.  We have stayed so busy the last four days with Easter parties, egg hunts, and church activities.  I am looking forward to a week of normalcy.

Is that even possible with my kids off for spring break?  Maybe not but we shall see.

One thing I’m super excited about this week is an awesome giveaway I’m helping host.  I’ve teamed up with 24 other FABULOUS bloggers, and we are giving away a Kindle Fire.  This is so perfect for Mother’s Day or summer reading on the beach.  All you have to do is enter below.  You can also see what these other great ladies have up on their blogs too.

Belle of the Kitchen – I Dig Pinterest – Lemons for Lulu

Chelsea’s Messy Apron – Crazy for Crust – Kleinworth & Co.

Sugar Dish Me – Spoonful of Flavor – Simply Gloria

Five Heart Home – Yesterfood – Petite Allergy Treats

Hot Eats and Cool Reads – Mom’s Test Kitchen – Frugal Foodie Mama

Yummy Healthy Easy – Love Bakes Good Cakes – Diary of a Recipe Collector

The Mandatory Mooch – Lemon Tree Dwelling – Wine & Glue

Little Miss Celebration – Call Me PMc – A Little Claireification

The Weary Chef

a Rafflecopter giveaway

Today I wanted to share my take on a great flatbread recipe I found several years ago in the Food Network Magazine.  It has bacon, onions, and sour cream.  What’s not to love?  Serve it up with a salad and you’ve got dinner and some for lunch the next day.

Recipe:
6 strips of bacon, chopped
1 large onion, sliced thin
pinch of sugar
salt and pepper
6 green onions, roughly chopped
1/4 cup fresh parsley
zest of 1/2 lemon
1/4 cup olive oil
1/2 cup sour cream
1 pound pizza dough*

Preheat the oven to 450 degrees.  Cook the bacon in a skillet until crispy.  Remove to a paper towel lined plate.  Add sliced onions to skillet.  Sprinkle with sugar, salt, and pepper.  Stir occasionally and cook onions for about 10 minutes or until soft and golden.
Spread pizza dough using fingers to help stretch it out into an 8 x 12 inch rectangle on a pizza stone or pan.  Bake for 10 minutes or until golden brown.
In a blender or small food processor, combine the green onions, parsley, and lemon zest.  With the blender/food processor on, add in the olive oil and finish blending.  Transfer to a bowl.
Once crust is done, spread sour cream over warm crust.  Top with bacon, onions, and dollops of green onion mixture.  Slice across into triangles and serve.

*Pizza dough (other than in the refrigerated can) is not easy to find in my area.  I usually need to make my own.  I have tried several different recipes for pizza dough.  My new favorite is from Pioneer Woman.  First, I like it because it is super easy to mix together.  Second, I like it because it comes out crispy.  So if you don’t have your own, give this one a try.

1 tsp active yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 tsp kosher salt
3 tbsp olive oil

In a small bowl, mix yeast with warm water.  Let it set for 10 minutes.  Using an electric mixer, add flour and salt to the bowl.  Turn mixer on low and add olive oil slowly.  Add in yeast mixture.  Keep mixing for about 7 minutes.  Dough comes together very quickly.  Transfer to a bowl greased with olive oil.  Set in a warm place to rise for 1 hour.
This makes enough for 2 pizzas.  Freeze the extra if you like, or it can be refrigerated for a few days.

I’m linking up with:
Sweet and Savoury Sundays 58
Time to Sparkle 57
Best of the Weekend 50
Weekend Re-Treat 64
Show Stopper Saturday
Saturday Night Fever 31
Mandy’s Recipe Box

The post Bacon Onion Flatbread & A Giveaway appeared first on Diary of A Recipe Collector.

Recipe:
For the shrimp topping:
6 slices of bacon, chopped
1/2 a red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, chopped
Creole seasoning, to taste
1/2 cup white wine or chicken broth
1 lb. medium shrimp, peeled and deveined
1 tbsp fresh lemon juice
1/4 cup chopped green onions

For the baked grits:
4 cups of water
1 1/2 tsp. salt
1 cup uncooked grits
2 eggs, beaten
1 stick butter, cut into tablespoons
1 1/2 cups of shredded Colby Jack cheese
2 cloves garlic, minced
dash of pepper

Preheat oven to 350 degrees.  Begin by boiling water with salt.  When water reaches a boil, add grits and stir continuously for about a minute.  Cover and cook, stirring occasionally until grits have thickened.  Next you’ll need to temper eggs which means bringing the eggs to a higher temperature so they don’t scramble when you add them to the grits.  Do this by adding a tablespoon of grits at a time to the beaten eggs and stirring.  When egg mixture feels warm, add it to the pot of grits.   Next add butter, cheese, garlic and pepper.  Stir until combined.  Pour into casserole dish.  Bake for 45 minutes.

Shortly before grits are finished baking, cook bacon in a large skillet.  Remove bacon leaving drippings.  Add red bell peppers, onion, and garlic.  Season with creole seasoning.  Cook for 2 minutes.  Add wine or chicken broth and cook for 2 more minutes.  Add shrimp and season with a little more creole seasoning.  Cook shrimp for  2 minutes or until they are pink.  Turn off heat and add lemon juice and green onions.  Pour shrimp mixture over baked grits and serve.

Thanks for stopping by and enjoy!

I’m linking up with:
Best of the Weekend
Show Stopper Saturday
SNF Link Party 28
Time to Sparkle 56

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