Food, drink, and geek stuff
This post may contain affiliate links which cost you nothing, but may earn me a small commission. The first time I had cabbage rolls was at my grandfather’s funeral in 1996. It was January. In Cleveland. There was A LOT of snow on the ground, …
This post contains affiliate links which cost you nothing, but may earn me a small commission. So…this is not a vintage recipe, but I made something very similar back in the mid nineties (I know…the nineties aren’t THAT vintage). I found the recipe that I …
This post contains affiliate links which cost you nothing, but may earn me a small commission.
I love cheese. I love pimiento cheese. I REALLY love THIS pimiento cheese.
For years, I made a simple pimiento cheese spread with shredded cheese, a jar of pimientos, salt, pepper, and mayo. And it was good. This is better.
I found the recipe that used as a base (before I tweaked it, as I almost always do) in a cookbook that I bought at an antique mall. It’s from Southern Living and it’s called 1001 Ways to Cook Southern. This book is HUGE and you will be seeing many recipes from it over the next several years.
What you’ll need:
8 ounces cream cheese
4 ounce jar of pimientos
1 cup Mayonnaise (the real stuff, please)
1/4 teaspoon garlic powder
1/4 teaspoon salt
pepper, to taste (I like to use a lot, but add as much or as little as you’d like)
12 ounce package shredded colby jack cheese
8 ounce package shredded pepperjack cheese
In a large bowl, microwave the cream cheese until it’s melted. Stir until it’s smooth and then add the seasonings, mayonnaise, and pimientos. Fold in the cheese and refrigerate until you’re ready to use it.
I like to spread this on good rye bread or scoop it up with Triscuits or other wheat crackers, but you can also scoop it up with celery sticks or pork rinds if you’re on a low carb diet. Many years ago when I was on Atkins, I ate a LOT of pimiento cheese and pork rinds! I can’t eat the pork rinds anymore, but I still love pimiento cheese on celery sticks.
Feel free to change the types of cheese that you use. I like finely shredded, but you can use the thick shreds if you prefer. Don’t like colby? Use cheddar, or mozzarella, or provolone. Don’t like pepperjack? Use feta or blue cheese, or just use one type of cheese. It’s your food–make it the way you like it!
Print
This is a good, old-fashioned Southern pimiento cheese–great in a sandwich, scooped up with celery sticks or crackers, or plopped into the center of a salad!
8 ounces cream cheese
4 ounces pimientos
1 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper (or more to taste)
12 ounces shredded colby jack cheese
8 ounces shredded pepper jack cheese
In a large bowl, microwave the cream cheese until it’s melted. Stir until smooth and stir in the seasonings, mayonnaise, and pimientos.
Fold in the cheese and refrigerate until you’re ready to serve.
Serve between slices of bread, with celery sticks or crackers, or on a bed of lettuce
Keywords: southern food, comfort food, pimiento cheese, luncheon foods
This post may contain affiliate links which cost you nothing, but may earn us a small commission. I love shrimp and grits. No…I LOVE shrimp and grits! I can’t order it often when we got out for dinner because it usually contains Andouille sausage. Since …
This post contains affiliate links which cost you nothing, but may earn us a small commission
Green bean casserole is one of those holiday foods that people either love or hate. There’s not a lot of in-between–kind of like fruitcake.
My recipe is one that even self-proclaimed haters have admitted to liking. Why? Because cheese. Instead of boring old cream of mushroom soup, use a can of broccoli cheddar soup, and add a few handfuls of shredded cheese to the mix.
Even your picky kids might like it (unless they’re vegan or hate green beans–then you’re on your own).
Fun fact: the first year I took this to a family gathering after my late husband and I were married, everyone kept asking “Why is the green bean casserole so much better this year?”
The person who had previously made it was not amused.
What You’ll Need:
3 cans of french-sliced green beans
One can broccoli cheese soup (I use Campbell’s). If you can’t find it, click https://amzn.to/2QimY5w
One cup half and half or heavy cream
two cups shredded cheese–I like colby-jack blend, but you can use whatever you prefer
One small can french fried onions (or half of the larger can from Aldi)
Salt and pepper to taste
Preheat your oven to 350 degrees.
Combine soup and cream in greased casserole dish. Stir in the green beans, seasonings, and cheese, and top with the french fried onions.
Bake for 25-30 minutes or til heated through.
Obviously, this is a great holiday side dish, but I also like to make it during the winter and serve it over mashed potatoes.
It’s great cold weather comfort food!
As with most of my recipes, you can tweak it to your liking.
Some people like to add a little soy sauce.
Change the type of cheese.
Use cut green beans instead of french style.
Add another vegetable! Broccoli and sliced carrots would turn this into a great mixed veggie casserole.
It’s your food–make it the way YOU like it!
PrintThis cheesy take on the classic green bean casserole will make even the haters ask for a second helping!
3 cans French-sliced green beans
1 can broccoli cheese soup
1 cup half and half or heavy cream
2 cups shredded colby jack cheese
one can French fried onions
Salt and pepper to taste
Preheat your oven to 350 degrees.
Grease a casserole dish, then combine the soup and cream until smooth.
Stir in the green beans, seasonings, and cheese. Top with French fried onions.
Bake for 25-30 minutes, or until heated through.
Keywords: Cheesy green bean casserole, holiday side dishes
When I was a kid, my mom used to make Beef Stroganoff every now and then, and I Loved It. That combination of beef strips, onions, mushrooms, and the sour cream/beef broth sauce was heavenly. Never mind that the beef was usually tough since it …
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About a month ago, Stephan and I started an Atkins-type diet, where we’re watching our carb intake. We tried keto about a year ago, ended up GAINING weight, and we both experienced all of the negative effects on our guts. Never. Again.
BUT! We both agreed that we should cut back, even if we’re not cutting out carbs completely. We’ve found some things that we love (Low Carb Tortillas, anyone?) and some that we haven’t loved so much.
This recipe for low carb Buffalo turkey bake came from Pinterest and was a winner!
Start by cutting 4 zucchinis in half lengthwise, and scoop out the centers with a spoon.
Place on a baking sheet or in a 13×9 Pyrex pan depending on the size of the zucchini. The ones I used were HUGE, so I used a jelly roll pan.
I tried to use a fork to scoop the center out of the first one and ended up breaking it, so I switched to a spoon. No big deal.
In a large saucepan, cook 2 pounds of ground turkey until fully cooked, and season with salt and pepper.
Stir in 1/2 cup hot sauce (any kind, but I used a basic hot sauce), 1/4 cup melted butter, and 1/2 teaspoon garlic powder.
Spoon the mixture into the zucchini boats, filling them as evenly as you can.
Top with 2-3 cups of shredded mozzarella and cover with foil.
Bake at 350 degrees for 35 minutes, or until the zucchini is tender. Serve as-is or with ranch/blue cheese dressing.
Variations: You can use ground chicken or ground beef instead of ground turkey.
You can substitute pepper jack cheese for the mozzarella.
You can use a bottled wing sauce instead of the hot sauce/butter/garlic powder mixture.
You can slice the zucchini into rounds and lay them in the bottom of the pan instead of scooping them into boats.
You can also cut the filling ingredients in half if you have normal sized zucchini instead of the monsters that I bought!
It’s your meal–make it the way you want it.
What you’ll need:
2 pounds ground turkey or chicken
4 zucchini
1/4 cup hot sauce
1/4 cup butter, melted
1/2 teaspoon garlic powder
2-3 cups shredded mozzarella
Salt and pepper
PrintThese low carb zucchini boats are stuffed with ground turkey, hot sauce, and cheese!
2 pounds ground turkey
4 zucchini
1/4 cup hot sauce
1/4 cup butter, melted
1/2 teaspoon garlic powder
2-3 cups mozzarella cheese or pepper jack cheese
salt and pepper
Preheat oven to 350 degrees.
Cut the zucchini in half lengthwise and scrape out the centers with a spoon.
Place each zucchini half on a baking sheet or in a 13×9 Pyrex pan.
In a large frying pan, cook the turkey until no longer pink inside, crumbling the meat as you cook it.
Drain the meat, then season with salt and pepper.
Stir in the hot sauce, garlic powder, and butter.
Spoon the mixture into the boats, dividing the meat as evenly as possible.
Top with the cheese, and cover the pan with foil.
Bake at 350 degrees or until the zucchini is tender.
Serve as/is, or with blue cheese dressing.
