Archive for January, 2013

Featured Property of the Week

Thursday, January 31st, 2013

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5925 Indian Trail   Suffolk, VA 23434

11 ac wild life retreat! Spacious 4 bedroom, 3 1/2 bath home w/great views. A rural retreat with stocked pond. Fish out your back door & enjoy country living. Workshop, pole shed & expansive yard for outdoor play. Fully converted garage for spacious rec room or possible apartment. 10 miles to 58 bypass

Listed by: Harry Cross

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Recipe of the Month

Monday, January 28th, 2013

Gumbo Gravy over Stone-Ground Grits

  • 1 pound large raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Cajun seasoning
  • 6 ounces andouille sausage, diced
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 cup diced sweet onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves, minced
  • 3 tablespoons Browned Flour (instructions below)
  • 1 cup reduced-sodium, fat-free chicken broth
  • 1 cup sliced fresh okra
  • 2 large plum tomatoes, peeled, seeded, and diced
  • Slow-Cooker Stone-ground grits (instructions below)
  • Garnish: sliced green onions
  • Preparation
    1. Toss shrimp in Cajun seasoning in a medium bowl.
    2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.

    Browned Flour


    1 1/2 cups all-purpose flour

    1. Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.

    Slow-Cooker Stone-ground grits

    • 1 1/2 cups uncooked stone-ground yellow grits
    • 4 1/2 cups water
    • Salt and freshly ground pepper to taste
    1. Stir together grits and water in a 3-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Season with salt and freshly ground pepper to taste.

    Southern Living-January 2013

    Featured Property of the Week

    Wednesday, January 23rd, 2013

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    517 County St    Suffolk, VA 23434

    New construction! Kitchen with granite & tile. This must see home has an open floor plan, utility room & lots of good closet space. Move today & enjoy your backyard patio this spring!

    Listed by: Lee Cross

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    Featured Property to the Week

    Thursday, January 17th, 2013

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    204 Mimosa Rd    Portsmouth, VA 23701

    All the remodeling is done. New spacious kitchen, new HVAC, new windows, paint & trim, remodeled bathroom, new electrical panel, private deck in rear, fenced backyard, corner lot. Three bedrooms, plus an office/computer room upstairs.

    Listed by: Harry Cross

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    Featured Property of the Week

    Wednesday, January 9th, 2013

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    1209 Parker Dr   Suffolk, VA 23434

    Wow what a buy. 2673 sq ft, 4 bedrooms, 3 full baths, living room, dining room, eat-in kitchen, den with fireplace & a private in-law suite. Garage has been converted into living area.

    Listed by: Marion Grigg

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