There has been a lot of “buzz” about pimento cheese lately. It is turning up on restaurant menus, in food magazines, and in the dairy section of my grocery store. I remember having it as a kid and I remember hating it. I tried it on our trip to St. Augustine last week on top of broiled oysters, not half bad. So now if you know me I have to make it myself. It’s just my thing. I of course do things the hard way which means roasting my own red peppers, (they sell them in a jar right next to the pickles in my store). Not at all required, but yes I did it, also I like a little heat so I roasted some of the jalapenos from my garden, again not necessary, add some red pepper flakes or hot sauce to your cheese and I am sure it will be just as good. But in case your like me here is what I did.
Wash and dry 3 red bell peppers and 2 jalapenos. Turn on the grill ( mine is gas) You can also do over the stove if you have gas or under the broiler. Place the peppers on the grill and close the lid, roast pepper until skin is completely black, turning occasionally to get all sides.
When all sides are charred place in a bowl and cover tightly with plastic wrap, leave for about 15 minutes, this helps the skins peel off easily
using your fingers or small knife peel all the black parts off of the pepper.
Then chop the top off of the pepper and removed the seeds, chop into tiny pieces.
Now you are ready to make the cheese.
8 0z grated yellow cheddar
8 oz grated white cheddar
3 roasted red peppers chopped finely
2 roasted jalapenos seeded and chopped finely (omit if you don’t want the heat)
3/4 c mayo
1 T dijon mustard
2 t sweet paprika
1/4 t cayenne
Add all ingredients to a bowl and stir, and stir until the cheese starts to get pasty. cover and chill. Sprinkle with paprika and serve with crackers or celery or try it on a grilled cheese sandwich.
Perfect for football games or kid friendly dinners.
Bacon Wrapped Chicken With Honey Mustard Sauce
4 chicken breasts cut into 3rds
12 slices of bacon
1 cup mayonnaise
2 T dijon mustard
2 T honey
salt and pepper
Preheat oven to 375. Wrap 1 slice of bacon around each piece of chicken and place on a baking sheet.
Bake for about 25 minutes, draining juices from pan 1/2 way through cooking to ensure crispy bacon. Mix mayo, mustard and honey together, season with salt and pepper to taste. Serve.
As much as I like big bold flavors and exotic dishes, sometimes I just have to get back to my roots. Born and raised in the South, comfort cooking will always have a place in my heart and kitchen. One of my favorite recipes is old-fashioned tomato pie. I love this easy, take anywhere, dish. The tomatoes have been good here the last couple of weeks so I decided to whip one up. These are great for a vegetarian dinner, bring along to a potluck, picnic or party or as a side to some classic southern fried chicken.
1 9″ pie crust cooked ( I used the frozen variety)
2 large ripe tomatoes sliced
2 T chopped fresh basil
1 c mayonnaise
1/2 c cheddar cheese
1/2 c mozzarella cheese
1 T chopped chives
Cut tomatoes in slices, place in colander and sprinkle with salt. Let sit for about 20 min, so juices run out. Preheat over to 350.
Place a layer tomatoes in bottom of cooked pie crust
Sprinkle with chopped basil, then repeat with another layer of tomatoes and basil.
Mix mayo, chives and cheeses in a medium sized bowl
Spoon mounds of the mixture on top of the pie
Then smooth out evenly over pie and bake for 30 minutes or until top is browned.
Let cool before slicing, serve warm or at room temperature.
My kids love honey mustard on anything, get your kids to eat their fruit and veggies in this simple and refreshing salad.
Honey Mustard and Pear Slaw
1 bag shredded cabbage/cole slaw mix
3 T dijon mustard
2 T honey
1/2 c mayo
1 pear (choose a firm variety) julienned (matchstick slices)
salt and pepper
Mix mustard, mayo and honey in a small bowl. Place cabbage mix in a large bowl with pears, add dressing and salt and pepper to taste.