Ingredients

• 2 green onions
• 1 large sweet onion
• 4 cloves garlic
• 1 lb fully cooked ham steaks
• 6 oz smoked sausage
• 1 tablespoon canola oil
• 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 2 teaspoons blackening seasoning
• 1 (10 oz) can diced tomatoes and green chilies
• ½ cup heavy whipping cream

Steps

1. Chop green onions, sweet onion, and garlic finely. Cut ham and sausage into small pieces. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.
2. Place oil, sweet onions, tri-pepper mix, garlic, and sausages in pan; cook and stir 3 minutes. Add ham and seasoning; cook and stir 3 more minutes or until vegetables are softened. Stir in tomatoes and green chilies and heavy cream; cook and stir 1–2 minutes until sauce begins to thicken.
3. Reduce heat to low; cook and stir 3–4 more minutes until sauce has thickened and ham and sausage are 165°F. Stir in green onions. Serve.

Ingredients

• 3 cups reduced-sodium chicken broth (or stock)
• 4 oz Deli smoked Gouda (or Gruyère) cheese
• 1 cup quick-cooking grits
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Place broth in medium saucepan; bring to a boil on medium-high. Shred cheese.
2. Add grits to broth, whisk to combine, and reduce heat to low; cover and simmer 8–10 minutes, stirring occasionally, until smooth and creamy.
3. Remove from heat; stir in cheese, salt, and pepper. Serve.