![]() Sauté for 1-2 minutes, then season with old bay and smoked paprika. Add peppers, onions, and garlic to the same skillet. Remove Andouille from the skillet with a slotted spoon. While Andouille is browning, cut peppers, garlic, onions, and chives. While polenta is simmering, heat skillet to medium heat.Let simmer until thick while stirring occasionally. Quickly whisk in polenta and reduce the heat to low. Add chicken stock, milk, salt, and butter. Make sure to hashtag #teamtanorria and #masterchef Most importantly, keep loving deeply, laughing often, and eating really well, my friends. Reach out to me on the interwebs and tell me all about it. ![]() “You will keep in perfect peace all who trusts in you, all whose thoughts are fixed on you!” (Isaiah 26:3 NLT). Fix your eyes on the One who is always with you. So when you are as afraid as I was to take just about any risk in your life, remember this. I have never found myself in a room full of people who love to talk about food as much as I do! This is going to be a wild and crazy ride, but I am so glad that I get to journey it with them! More often than not I will have to remind myself that without risk, there is no reward. They are ALL so incredibly talented and passionate. To cook among them was absolutely amazing, and to go on this journey with the 20 that are left is priceless. Neco, Shawn, and Brittany are all so talented. I am moved and honored by all the MasterChef Top 40. The reward far outweighed the big scary risk. I am among the Top 20 BEST Home Cooks in America! That, my friend, is no small feat. Hearing that my shrimp & grits will go down in history as the best on MasterChef is the absolute best thing I've ever heard about anything I have made, and I've heard some amazing compliments about my cooking! In that moment, it’s like all of my hopes and dreams to feed the world became possible. When you are standing in front of Gordon Ramsay and Christina Tosi, you have no idea what they may or may not say about your food, but what they said-the words they used to describe my dish, there is no way possible I would’ve ever received those kinds of compliments without risking it all to compete on MasterChef. No, give it a little more time to develop." "Oh no! Am I going to have enough time to fry the okra?" I was also thinking about my Grandmother telling me to add just a little more butter. "Was that too much salt?" "Wait, add the shrimp now. While I was making that amazing dish, I was thinking of all the things I could be doing differently. Consider my shrimp and grits, on MasterChef. But what I have learned is that there is no way possible to follow your dreams by living a life of a perfectionist. I am a perfectionist, and that requires me to take very little risk and ensure that everything is calculated. You see, I don’t consider myself a risk-taker. ![]() I didn’t even consider what it would look like if I did. Walking away without a white apron was not an option. I had a task at hand, and there was nothing that was going to stop me from completing that task. My eyes were fixed on far more than just a white apron. ![]() How in the world does a girl who hates competition, is terrified of taking risks, and has let her fears determine her destiny win a white apron on the largest cooking competition in America? Focus-that’s how. ![]()
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