Catering Round Two!

How about a little something to wet your appetite this evening.. or get  your mind off the debate ;(

I have had so much fun catering for the Auburn game this week and am excited to share these yummy eats with y’all. Here’s a peek at a couple of  things I made for a lady here in Memphis for the game this weekend.

Sausage cheese plates are always a hit-how about making the pick up easy with a skewer. I love this! I might come find this tent on Saturday and snag a couple..


Rendezvous Skewers:

For the BBQ bites, I grilled and basted ( with rendezvous bbq sauce) several (10) skewers of sausage, then sliced them and added them to a bamboo skewer with a bite of cheddar cheese, and a pepperoni-sprinkle with BBQ season and enjoy!

This may look gross, I can’t tell though. All I see when I look at this picture is sausage sizzling in garlic, thyme and bacon fat…

Southern Shrimp and Grits

adapted from Tyler Florence



  • 2 cups chicken stock
  • 1 cup stone-ground white cornmeal
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper



To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in thechicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Mini Spinach, Sun-Dried Tomato Goat Cheese Frittata’s

I lucked out with this little bites-they are PACKED with flavor. Yesterday in school we made a goat cheese, green onion, sun dried tomato filling for quiches (that we didn’t use) so I got to take the mixture home. I added this filling with sautéed spinach (with nutmeg) and followed this recipe.

adapted from Italian Food Forever


8 Large Eggs
1 Cup Milk
Salt & Pepper
1 Cup Chopped Sautéed Spinach
3/4 Cup Chopped Sautéed Mushrooms
3 Tablespoons Chopped Sun-Dried Tomatoes
3 Ounces Soft Goat Cheese


Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin.
Whisk together the eggs and milk and pour into the muffin pan, diving evenly between each of the cups.
Drop a spoonful of spinach and mushrooms into each cup.
Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
Bake for about 25 minutes, or until the eggs are set and beginning to brown.
Cool for five minutes, then turn over onto a platter.
Cool completely before serving.

Are you hungry yet? I am not because I got to taste test all these delicious bites through my LONG day of cooking, I love it though! The rest of my catering includes those pumpkin muffins (that won the taste test), biscuit cups, an artichoke/bacon spread and a corn dip. Ill be back with  more next week, almost the weekend friends!!!

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