Tag Archives: cheese

Kicked up Pimento & Cheese

25 Jun

If you’re from the South like me, then pimento & cheese was probably a staple around your house growing up. But when mom and I offered to bring pimento & cheese to a get together at a friends house, they had no clue what we were talking about. They’re from the North. So if you’re also from the North, do yourself a favor and make some pimento & cheese.

pimento and cheese

Not only does P&C offer wonderful flavor, but it’s simple and makes for a quick meal. Spread on some toasted bread and you have a wonderful sandwhich. To use it as an appetizer, spread it on crackers or celery and watch peoples’ faces light up with happiness!

pimento and cheese 3.1

For the pimento & cheese:

  • 1 8-oz block sharp cheddar cheese
  • 1 8-oz block pepper jack cheese
  • 1 8-oz block sharp white cheddar
  • 1/2 cup mayo (or greek yogurt)
  • 1/4-1/2 cup olive oil
  • 2 tablespoons chopped jalapenos
  • 1 4-oz jar pimentos
  • 1/2¬†teaspoons pepper or McCormick Hot Shot

Shred the three blocks of cheese. Don’t cheat and buy pre-shredded because you’ll regret it. Add the remaining ingredients and mix until moist.


If you don’t like spicy, leave out the jalapeno and substitute more cheddar or monetery jack cheese for the pepper jack. If you’d like to turn it into a warm dip, add an 8-oz block of cream cheese and bake at 350 for 20 minutes or until cheese gets melty and bubbly. Enjoy!

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Spicy Spaghetti Bake & One Lovely Blog Award

15 Jun

I have two very important rules to making spaghetti.

  1. Turn on Frank Sinatra Pandora
  2. Keep a never empty glass of wine by your side

How could you go wrong? So instead of the classic spaghetti this time around I went for a spicy, Mexican flare. With salsa, green chiles, and loads of cheese.. it was fantastic (and I dare say I prefer it over regular spaghetti bake).

Spicy Spaghetti 3

For the spaghetti:

  • 1 package (16 oz) whole wheat spaghetti
  • 1 pound ground turkey (or beef)
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 jar (24 oz) salsa
  • 1 jar green chiles
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 block pepper jack cheese, shredded
  • 2 cups (16 oz) mozzarella cheese, shredded
  • 2 cups (16 oz) white American cheese, shredded
  • crushed tortilla chips

Cook spaghetti according to package directions. In the mean time, cook turkey, onion, and pepper in a large skillet until no longer pink. Stir in salsa, chilies, red pepper flakes and cayenne.

In a large bowl whisk egg and butter. Drain spaghetti and add to egg mixture, tossing to coat.

In a greased baking dish place half of the spaghetti mixture. Top with half the meat mixture and half the pepper jack and mozzarella. Repeat layers topping with crushed tortillas and white American cheese. Cover with foil and bake at 350 degrees for 35-45 minutes. Remove foil and bake additional 5-10 minutes or until cheese begins to brown.


Seriously, I love this dish. Next time I believe I’ll add jalapenos to the mix. If you have a difficult time finding white American cheese, check the deli section. I adapted my recipe from Taste of Home.

On another note, a big thank you to Sharing Me, Myself and I for the One Lovely Blog Award! It requires that I tell 7 things about myself and pass on the award as well.

http://sharingmemyselfandi.files.wordpress.com/2012/06/one-lovely-blog-award.jpg

  1. I love nothing more than a good book. Right now the Dark Tower series by Stephen King.
  2. I also enjoy playing video games (currently waiting for Skyrim DLC)
  3. I was born a blonde, but have always wanted black hair.
  4. I’d love to win the lottery and spend my life traveling.
  5. Speaking of traveling, I spent a week in Ireland a few summers back and LOVED it.
  6. I love anything from the 20’s era.
  7. My taste in music is very diverse, but I love a good jazz or classical piece.

I chose to pass this award on to these 5 blogs (in alphabetical order).

What I Ate Wednesday! Mexican style

13 Jun

Last Wednesday I couldn’t pull myself away from the wonderful tastes of Mexican food.

Breakfast began with a Greens First shake and boost, which is highly nutritious. I find that I rather enjoy it (much better than slimfast or other diet shakes) despite its rather green color.

WIAW2

On the lunch menu, I convinced Adam that our Mexican hiatus should end and we went to one of our favorite (and cheapest) Mexican restaurants. And as many times as we said we would be ‘healthier’ and not order cheese dip.. the urge was uncontrollable. My apologies for the half-eaten taco. I was so excited for it I nearly forgot to snap a photo.

WIAW2.2

WIAW2.3

I ended Wednesday with a homemade spicy spaghetti bake (I plan to post the recipe soon). Using salsa, multiple cheeses, and tortilla crumbles.. I was in heaven! Plus, there was enough to freeze a second, smaller casserole for the days where money gets tight. This I served with my triple cheese crostini. If you’ve failed to notice, I’m quite the cheese lover.

WIAW2.1

Happy Wednesday! And may yours be healthier than mine!

Triple Cheese Crostini

25 May

Triple Cheese Crostini2.1

In a neighboring city from my hometown there was a little Italian restaurant we would visit whenever the chance arose. You could sit outside where a pair of railroad tracks ran parallel to the patio, and it was always a treat when a train would drive by blowing it’s horn. A few months ago I was sad to hear that this wonderful place had closed down. I mourned for the loss of their wonderful pasta and their giant bowls of salad dripping with sweet vinaigrette. But I finally decided I would mourn no longer for my favorite item on the menu.. bubbly bread. Talk about full of heavenly, cheesy sin.. this appetizer wins the contest. I can’t say my attempt at recreating this dish hits the nail on the head, but it’s superbly delicious all the same!

I started by toasting 1-inch thick slices of Italian five grain baguette then smeared them with a layer of ricotta-mayo mixture, sprinkled with feta, then topped with a mound of mozzarella. If you wanted to add extra seasonings (such as Italian or fresh herbs) to the mix, it could easily be done. I’ve already managed to down 5 of these little suckers, so dieters beware! The smell (and taste) is far too fantastic to turn away.

For the crostini:

1/2 baguette, french loaf, or other bread of choice

1/2 cup ricotta

1/4 cup mayonnaise

1 teaspoon each salt and pepper

crumbled feta cheese

shredded mozzarella

Begin by cutting your bread into 1/2-1 inch thick pieces and placing them on a baking sheet. In the lower middle of your oven, broil bread on low for about 5 minutes or until golden brown. Remove from oven and allow bread pieces to cool. In a food processor or by hand, mix the ricotta, mayonnaise, salt and pepper until smooth (a few small chunks are alright). Here you can incorporate any seasonings or herbs with the ricotta mixture, if desired. Spread roughly 1/2 a tablespoon of mixture onto each bread piece and smooth around to cover entire piece. Crumble as much feta as desired on top of ricotta mixture (I used about a teaspoons worth per slice). Top bread pieces with shredded mozzarella, and don’t be shy! Place slices under the broiler set to low for 5-6 minutes then switch to high and watch for cheese to start bubbling and browning on top, another 2-3 minutes. Pull out of the oven and serve immediately with dipping sauce of choice.


Triple Cheese Crostini1.1
These little jewels screamed “pull me apart and eat me” as soon as I brought them out of the oven. So.. I did. And with a smile on my face! I served mine with Giada De Laurentiis’s Pepper and Eggplant spread I found at Target. Any type of marinara sauce would work wonderfully as well.

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