Tag Archives: jalapeno

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!

Jalapeno Double Bean Soup

8 May

I’ve recently developed a strong taste for black beans. No complaints since they’re heart healthy, although I’ve been at a loss how to prepare them as something other than a side dish on taco night. Gladly, tonight I turned my sad can of black beans into a delicious soup that I threw together with ingredients lying around the apartment. This is a recipe I’ll be preparing for years to come!

For the soup:

1 (15 oz) can low sodium black beans, drained

1 (16 oz) can refried beans

2 cups vegetable broth

2 cloves garlic, minced

1 jalapeno, seeded and finely chopped

1 tablespoon Worcestershire sauce

1/4 teaspoon ground cumin

1/4 teaspoon salt and pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon onion powder

1/2 packet ham bouillion

Drain the black beans and put into a bowl. Roughly mash the beans just until there are few solid beans left. Mix in the can of refried beans and stir together until combined. In a medium saucepan, add the garlic and jalapeno with a tablespoon of olive oil and saute for 2-3 minutes. Add in bean mixture and remaining ingredients and bring to a boil on medium heat, stirring occasionally. Serve and enjoy!


I thought this soup turned out excellent! Mine was topped with a dollop of sour cream, sprinkled with shredded cheese, and served with jalapeno cornbread. Needless to say, I enjoyed this meal without the help of anti-spicy Adam.

Cinco de Mayo Salsa

5 May

There’s almost nothing I love more than going out for Mexican food. The melted cheese, jalapenos, and fresh salsa are irresistible! Oh, and of course the margaritas. I thought this Cinco de Mayo I would share a delicious salsa recipe I recently got the chance to try from a friend in South Carolina. It makes a large enough batch for serving at a gathering/party.

You will need:

1 (28 ounce) can whole tomatoes or 6-7 small tomatoes

2 cans (10 ounce) Rotel (I use original)

¼ cup chopped onion

1 clove garlic, minced

1 whole jalapeno, seeds and all

¼ tsp sugar

½ tsp salt

¼ tsp ground cumin

½ cup cilantro

Juice of ½ a lime

Combine all ingredients in a food processor or blender and pulse until desired consistency is reached. Refrigerate for at least an hour.


I’ve known multiple people who have suffered death after fighting cancer so I wanted to take this opportunity to put the word out of how important cancer research can be and to show my support for Relay for Life. Clicking the photo will link you to their homepage where you can find an event, start an event, or simply donate.

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