Pimento Cheese.... It's a Southern Thing.

For most of you, you already know that my husband was born and raised in the South, North Carolina to be exact. For him Pimento Cheese was a staple in his house. When we lived there for two and half years his grandmother would serve pimento cheese at least once a week and if it wasn't on the dinner table for a meal it was in the refrigerator for a "any time of day" snack.

To be honest, at first I didn't touch the stuff....cheese, mayo and pimento's....bla! But as time passed and it was obvious that it was always going to be apart of a meal...hahaha.... it grew on me and now I love it! 

We recently took a trip to North Carolina (hadn't been back in a year) and his grandmother, as tradition would have it, had a fresh batch of pimento cheese waiting for us :) 

Not having the recipe written down, counting on my memory of watching his grandmother put a little bit of this and a little bit of that into her pimento cheese, yesterday's pimento cheese batch was a success! (according to Chris..... and I must say he's a little bit of a pimento cheese snob)  

Pimento Cheese goes great with a bowl of soup or chili served on a cracker or slice of french bread.... Also, as a sandwich or cheese ball (for party's) No matter how you serve it or eat it, it's delicious! And yes, it may be a "Southern Thing" but in my family it's become a "Traditional Thing" Enjoy!! 

Pimento Cheese

1- 8 oz. block Cheese, shredded

1- small jar of Pimento's

1 - 2tbsp. of Mayo (just enough to bind everything together)

black pepper

Combined all the ingredients in a bowl, refrigerate until cold (20 min.) and serve.  

ps. if you live where they sell the "premade" pimento cheese in the deli section at your grocery store, don't buy it.... homemade so much better plus you can control the ingredients and quality! 

Applesauce Coffee Cake

Made this for the first time last week for the Mother's In Touch group at church.  It turned out great!  

So I thought I would share it with you.  Serves 9

1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup plus 1 Tbsp. butter

1/4 cup chopped nuts

1/4 cup brown sugar

1/4 cup quick cooking oats

1/2 tsp. cinnamon

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 beaten eggs

1 cup applesauce

1 tsp. vanilla

Pre-heat oven to 375 degrees.  In a bowl combine 3/4 cup flour and sugar; cut in 1/2 cup butter.  Till it resembles coarse crumbs.  For topping, remove 1/2 cup crumb mixture into a separate bowl; stir in nuts, brown sugar, oats and cinnamon.  Cut 1 more tbsp of butter into the topping mixture. Set aside.

To remaining crumb mixture add remaining flour, baking powder and baking soda.  Add beaten eggs, applesauce and vanilla; beat till well blended.  Pour batter into a greased 9x9 pan.

Sprinkle topping on batter.

Bake at 375 degrees for 30-35 minutes or till toothpick inserted near the center comes out clean.  Serve warm.  Enjoy!

Chocolate Peanut Butter Cup Torte

I found this recipe while searching through my old Pampered Chef cookbooks.  It is easy and delicious!  One small slice will completely satisfy your sweet tooth.  The first time I made it I didn't even get to try a slice because it was gone in an instant!  Serves 14-16

Nonstick cooking spray with flour

1 pkg (18-21oz) traditional or chewy brownie mix

3 eggs

1/2 cup plus 1 Tbsp vegetable oil, divided

1/4 cup water

1/4 cup creamy peanut butter

6 pkg (1.5 oz each) peanut butter cup candies

1 bag (10 oz) peanut butter morsels

2 cups mini marshmallows

Preheat oven to 350 degrees.  Spray torte plans with nonstick cooking spray with flour.  Place 8 in. circles of parchment paper over centers of pans; set aside.

In a mixing bowl combine brownie mix, eggs, 1/2 cup of oil, water and peanut butter; mix well.  Divide batter into two pans, spreading to edges.  Bake 10-12 mins or until centers feel firm to the touch.

Meanwhile using a knife, dice peanut butter cups; set aside.  In a microwave safe bowl combine peanut butter morsels and remaining 1 Tbsp oil; microwave on high in 30 second intervals, stirring each time, till all are melted and smooth.  Spoon 1/4 cup of peanut butter mixture into a resealable plastic bag; set aside.  Fold marshmallows into remaining peanut butter mixture.

Remove pans from oven to a cooling rack.  Let brownies stand in pans 4 minutes.  To Assemble torte, invert one brownie well-side up onto a platter of your choice. Using a spoon, spread marshmallow filling into brownie well.

  

Take the second brownie and place it well-side up on top of the bottom layer.  Evenly distribute diced peanut butter cup into the brownie well.  Trim the corner off the plastic bag to allow melted peanut butter mixture to flow through; drizzle over torte.  You can serve immediately or make ahead one day prior to serving.  

Enjoy!

Fresh Roasted Green Beans

I like cooking my fresh green beans this way.  It's easy, it's different and the kids like it!

Serves 4

4 handfuls fresh green beans

1 Tbsp. olive oil

Salt & Pepper to taste

Preheat your oven to 425 degrees.  Wash green beans and cut off ends.  You can cut green beans in half too or leave them long.  Pat dry the green beans with a paper towel.  Lay green beans in a single layer on a cookie sheet.  Drizzle olive oil over green beans.  Roll them around so they are evenly coated in the oil.  Sprinkle with salt & pepper.  Place in the 425 degree oven for 10-12 mins.  Green beans will be slightly brown but still crunchy.  Serve with your dinner.  Enjoy!

Oven-Roasted Kalua Pork

I never realized I could make something like this at home.  My friend Robin made this for a ladies luncheon that I attended.  It was delicious!  I had to try making it for myself and my family.  Everyone loved it!  There are very few ingredients, it can be made ahead and it makes great left-overs.  Sign me up!  This recipe is a combination of how Robin cooks it and how a cookbook says to cook it.  Serves 8.

5 lb. boneless pork butt roast

2 1/2 Tbsp. Hawaiian alaea salt (sub kosher salt if needed)

2 Tbsp. liquid smoke

2 cups water

2 bananas

Preheat oven to 330 degrees.  Using a small knife make little cuts in the pork butt.  Rub the pork butt with 1 Tbsp. of the liquid smoke.  Then rub the pork butt with 2 1/2 Tbsp of the Hawaiian salt.

I could not find banana leaves to wrap my pork in so I used an actual banana.  Wash the bananas then cut the ends off.  Place the bananas on top of the meat.

The next step is to completely seal the pork butt with tin foil.  Wrap it all up.  Place the meat in a roasting pan. Add 2 cups of water to the bottom of the pan and 1 Tbsp. of the liquid smoke.

Cook at 330 degrees for 4 hours.  You want to cook it for 45 mins. per pound.  When it's done unwrap the pork and cool sligthly. You can throw the banana away. 

  

Shred pork and place in large bowl.  You can take some of the left over juices from the bottom of the roasting pan and pour over the top of the shredded pork. Serve with your favorite Hawaiian style sides.  Enjoy!  Or in this case...Aloha!

For another meal idea you can freeze the shredded pork meat and re-heat it another day in the crock pot.  Pour a bottle of your favorite BBQ sauce over the pork and let it slow cook for a couple hours or more.  Serve on sandwich rolls.  Delicious & Easy!

  

Rice & Black Bean Salad

 I love all the vegetables and flavors in this salad.  It's light but filling.  This is a wonderful side salad that would compliment any grilled meat.  

Serves 6-8 people.

Lime Vinaigrette

1/3 cup fresh lime juice (about 4 limes)

1 tsp. Dijon mustard

2 garlic cloves, minced

1 Tbsp. fresh herbs, such as oregano, Italian parsley, chives, or a combination

3/4 cup olive oil

3/4 tsp. kosher salt

fresh ground black pepper

 In a small bowl, whisk together the lime juice and mustard.  Add the garlic and herbs, and whisk in the olive oil.  Season with salt and pepper.  Use immediately or refrigerate, covered for up to 3-4 days.

Rice & Black Bean Salad

2 cups canned black beans, drained

2 cups cooked long-grain white rice

Kernels from 2 ears of cooked fresh corn

1 cup Lime Vinaigrette

2 tsp. ground cumin

1/2 tsp. cayenne

3 Tbsp. minced cilantro leaves

1 red onion, diced

2 small zucchini, diced

1 red bell pepper, diced

1 gold or orange bell pepper, diced

1 poblano chile, diced

kosher salt

fresh ground black pepper

Let the cooked rice and corn cool to room temperature.  Put the beans, rice and corn in a large bowl and toss together lightly.  Make the dressing:  In a small bowl, combine the vinaigrette, cumin, cayenne and half the cilantro.  Spoon half of the dressing over the rice mixture and toss lightly.

Put the onion, zucchini, bell peppers, and poblano in a medium bowl, pour the rest of the dressing over and toss.  Let both the rice mixture and the onion mixture rest for 30 min.  

Add the onion mixture to the rice mixture.  Toss together lightly and season with salt and pepper.  Sprinkle the rest of the cilantro over the salad and serve immediately.  The salad can be refrigerated, covered, for up to 3 days; bring back to room temperature before serving.  Enjoy!

Black Bean Soup

I found this recipe this past winter.  I've made it several times, but never took pictures or posted it.  I changed a few things from the original recipe to make it just the way I like it.  It makes a great and filling lunch or dinner. Serves 4.

1 cup of diced ham

1 Tbsp. olive oil

1/2 cup diced yellow onion

1/2 cup chopped bell pepper

1/2 cup chopped carrots

3 minced garlic cloves

6 cups of vegetable broth

1/2 tsp. BBQ dry rub

1- 14oz. can of diced fire roasted tomatoes

1- 10oz. can of diced green chilies (drained)

2- 14oz cans of black beans (drained and rinsed)

In your stock pot over medium heat saute the chopped onion, bell pepper, carrots and minced garlic for 4-5 mins. in 1 Tbsp. of olive oil.  Add the chopped ham.  Add a 1/2 tsp of your favorite BBQ dry rub.  It gives the soup a little smoky flavor.  Stir ingredients together.  Add the vegetable broth, fire roasted tomatoes and green chilies.  Stir together.  Bring soup to a boil and then turn down the heat.  Let it simmer for 1 hour.  Add the black beans.  Simmer for 30 mins.  

Pull 3 cups of the soup out of the stock pot and place in a food processor.  Pulse until beans are mashed.  Add it back to the stock pot and stir together.  Let the soup simmer for another 30 mins.  Then serve.  You can serve this with cheese on top or green onions.  Whatever you like.  You can also make this soup without the ham.  It's up to you!  Enjoy!