My new found love…Asiago cheese!! Yummo as Rachel Ray would say. This is a great recipe for a lady’s brunch or just to keep in the frig for a late night snack with a glass of wine. I hope you enjoy this recipe.

Makes: 2 cups (32 servings)

1 cup mayonnaise
½ cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1 (8 oz.) container of sour cream
1 Tbsp grated Asiago or Parmesan cheese
2 thin French bread baguettes, cut into ½-inch diagonal slices

Preheat oven to 350?F Combine first 6 ingredients in a bowl, then spoon mixture into an oven proof dish. Sprinkle the top with the 1 Tbsp of grated cheese.

Bake for approximately 30 minutes or until bubbly. Serve with the toasted bread.

This week while in training in South Carolina, I came upon a dish that was very interesting. In the South we love our sausage gravy and biscuits. But this was Shrimp gravy over biscuits. I’m not a shrimp person, so I cannot testify as if this is a good recipe or not. However, I did not know that this was a southern dish. Please let me know if you try this recipe.

3/4 cup chopped raw bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1/2 cup water
1/2 cup evaporated milk
1 pound medium shrimp - peeled and deveined
1 cube beef bouillon
1 tablespoon garlic salt
1 tablespoon chopped fresh chives
salt and pepper to taste

Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.

In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.