Today on DelmarvaLife:
We are joined by country singer and Ocean City native Jimmy Charles who will discuss a topic that is very dear to his heart. It’s the “I Am Not Alone” Challenge. Find out how you can support the movement by clicking here. We’ll also cheer on Erin Kesler, of Pittsville, as she accepts the challenge. It’s one of those stories that will tug at your heartstrings.
The island of Chincoteague gets a lot of attention in July when the world famous Pony Swim takes place, but there are plenty of other events that take place year-round. Evelyn Shotwell, executive director of the Chincoteague Chamber of Commerce, give us a rundown of all of the exciting events that visitors can enjoy with just one visit to Chincoteague Island.
Bicycling the Seagull Century is a rich tradition on Delmarva, but in a few weeks, you can expect a new tradition involving bicycles. It’s the Seagull Circuit Race and Alex McRae, an organizer of the event, joins us to get us in the loop.
Alyese Justis, author of the cookbook Life Is But A Dream stops by the Kirby & Holloway Kitchen to prepare for us two delicious dishes that you’re going to love – sweet potato bread pudding and Gigi’s country-style loaded grits. Find the recipes below. Enjoy!
Sweet Potato Bread Pudding with Vanilla
Caramel Sauce
â5 C. torn french bread
pieces
â 1 whole sweet potato
â3 whole eggs
â2 C. Milk
â1 C. miniature
marshmallow
â½C. Pecans, chopped
â1 tsp. pumpkin pie spice
â½ C. Sugar
â¼C. Light brown
sugar
â2 tsp. Vanilla extract
â1 Tbs. Hershey’s
Caramel Syrup
Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes or
until cooked through. Peel potato and place in a large bowl. Smash using a
potato masher until smooth. Add eggs and mix using a spoon. Add sugar,
brown sugar, vanilla, pumpkin pie spice and stir. Add marshmallows, 1/4 cup
pecans, bread, and milk. Gently stir until combined. Spray an 8 x 8 pan with
non-stick cooking spray. Add bread pudding mixture. Top with remaining 1/4
cup pecans.
Sauce:
â7 oz. Sweetened
condensed milk
â1 ½ C. Hershey’s
Caramel Syrup
â½ tsp. Vanilla extract
â¼ tsp. Pumpkin pie spice
In a medium sauce pan add milk, caramel syrup, pumpkin pie spice and
vanilla. Heat thoroughly, stirring frequently once thickened remove
from heat and set aside. Pour over bread pudding once it comes out
of the oven and serve
GIGI’S COUNTRY STYLE LOADED GRITS
1 Lb. Jimmy Dean Pork Sage Sausage
½ tsp. Black Pepper
1 C. Quaker Quick Cooking Grits
2 4.3 oz pouches Hormel Real Bacon Bits
3 C. Sharp Cheddar Cheese
1 Sm. Onion Chopped (Finely Shredded)
4 C Water
3 Monterey Jack Cheese
½ tsp. Salt
2 Tsp. Butter
½ tsp. No Salt Seasoning
2 Lg. Eggs Lightly Beaten
Preheat oven to 325, Over medium heat In a large skillet brown
sausage and onion until sausage is no longer pink, drain.
In a large saucepan bring water and salt to a boil
Stir in grits slowly and reduce heat to low cook uncovered for about 5 minutes or
until thickened to your liking.
Remove from heat.
Stir in 2 Cups Sharp Cheddar, 2 Cups Monterey Jack cheese, butter, and eggs.
Add in sausage mixture and one pouch of bacon.
Transfer to a greased baking dish of choice, spreading grits evenly, top them
with the other pouch of bacon and the remainder of the cheeses
Bake covered 20-30 minutes or until it is golden brown.
Let it stand for 10 minutes before serving
