Melissa Brown

“3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet. 4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper. 5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley leaves.”
― Reese Witherspoon, Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

“butter into the flour using a pastry cutter until the texture resembles coarse oats or small peas. Fold in the cheddar cheese and pour in the buttermilk, mixing with your hands until just incorporated. The dough will begin to come together, but do not knead so much that it becomes a ball. Turn the loose dough out onto a floured surface and, with floured hands and rolling pin, bring the dough together and begin to roll it out. You may have to add some sprinkles of flour to the dough, your hands, and the pin if it sticks. The key to tender biscuits is not to work the dough too much. 3. Roll the dough out to 1/2 inch thick, fold the dough over onto itself once, and roll out again to 1/2 inch thick. Turn the dough over again in half and then again into fourths—this creates flaky layers. Roll out one last time to 1/2 inch thick. 4. With a biscuit cutter dipped in flour, cut out biscuits by pressing straight down and back up—don’t twist the cutter—cutting them out as close to each other as possible. Place the biscuits on an ungreased baking sheet right up against the edges of the sheet and line them up with the edges of the dough touching each other. Gently gather the”
― Reese Witherspoon, Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

“2/3 cup milk 1 cup frozen corn, divided 1 cup shredded cheddar cheese 1 (16 oz.) can kidney beans, drained Optional toppings: Fresh salsa, fresh chopped green onion, sour cream, shredded cheddar cheese 1. Preheat the oven to 375°F. 2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown. 3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside.”
― Reese Witherspoon, Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

“Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce”
― Reese Witherspoon, Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits