A New Take on an Old Favorite ~ Pimento Cheese

Inspired by my latest Southern Living magazine, I started experimenting in the kitchen (one of my FAVORITE things to do) over the weekend. Here is the recipe that I came up with for one of our families Southern favorites . . . Pimento Cheese!

INGREDIENTS:
16 oz sharp cheddar cheese grated
4 oz cream cheese
1 - 4 oz jar diced pimentos
1/3 cup chopped olives with pimentos
2 tablespoons mayonnaise
dash of red pepper

DIRECTIONS:
Allow grated cheese and cream cheese to reach room temperature. Once softened, mix cheddar and cream cheese together thoroughly. Add remaining ingredients and mix well. Store in frig in an airtight container.

Recently I posted a recipe for Irish Soda Bread. This morning I made it a little different and it made the BEST Pimento Cheese sandwich for my lunch today . . . yummy!

Irish Soda Bread

INGREDIENTS:
2 cups plain white flour
2 cups whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 1/2 cups buttermilk

DIRECTIONS:
Mix all ingredients together. Turn dough out onto floured surface and knead well. Place dough into a buttered casserole dish and bake in a pre-heated 375 degree oven for 50 minutes. Remove from oven and turn out on wire rack to cool.

*I decided that I really like the taste the whole wheat flour gives to the bread and I will make it this way from now on.

Look for my next post on the other treat I made with the Pimento Cheese ~ happy cooking!

More Cold Weather Soup

I cannot remember a winter as wet and rainy as this one has been. Don't get me wrong, I am always thankful for rain, but the combination of wet weather and cooler temps leaves me chilled to the bone. I have been eating LOTS of soup! This week I tried something a little different. I call it Chicken and Rice with a Punch ~ it is great with cornbread or Irish Soda Bread (see last week's post). Enjoy and stay warm! 

INGREDIENTS:
1 cup uncooked Brown Rice
3 cups water
1 teaspoon salt
Large chicken breast (about 3/4 to 1 pound)
1 tablespoon olive oil
1 can sliced carrots (drained)
1 can green beans (drained)
1 can sliced mushrooms (drained)
1 can diced tomatoes and jalapeno peppers (drained)
1/2 sweet yellow onion (chopped)
2 tablespoons butter
2 tablespoons plain flour
1 32 oz container of chicken broth
salt & pepper to taste

DIRECTIONS:

• Place water, salt and rice in large saucepan. Bring to a boil and cover. Reduce heat and simmer for 50 minutes or until water is absorbed.
• Cut chicken breast into bite size pieces
• Place olive oil in skillet over low-medium heat. Add chicken to skillet and sautee until cooked thoroughly. Salt and pepper to taste.
• In a large soup pan, melt butter over low-medium heat. Add onion and cook until transparent.
• Stir in flour.
• Slowly add chicken broth and stir constantly until liquid begins to thicken.
• Add chicken, carrots, green beans, mushrooms and tomatoes. Add salt and pepper to taste. Cover and let simmer on low.
• Add fully cooked rice to the soup mixture.
• Simmer for about 30 minutes.

**For less spicy soup omit the tomatoes and peppers.

Warm Food for a Cold & Rainy Day

These January days have been cold and damp ~ the kind of cold that eats right into my bones. I know all you Northern folk think this Southern gal hasn't a clue as to what she is talking about, but I guess it is all in your perspective and for this Southern chic, forty degrees and raining is darn cold to me! In my effort to stay warm, I found a couple of recipes that make a great combination for lunch or supper. They can be made ahead and reheated as needed.

Broccoli Cheddar Soup

2 tablespoons butter
1/2 cup chopped onion
2 tablespoons plain flour
2 (14.5 oz) cans chicken broth
2 cups peeled and diced yukon gold potatoes
3 cups (approximately) broccoli chopped
1 (12 oz) can evaporated milk
8 oz sharp cheddar (grated)
1 teaspoon fresh lemon juice
Salt & pepper to taste

In a large saucepan, melt butter over low-medium heat. Add chopped onion and cook until tender. Stir in flour and whisk together. Gradually whisk in 1 can of chicken broth and stir until simmering and thickened.

Add remaining can of chicken broth and stir well. Add chopped potatoes. Cover and cook for about 1 hour until potatoes are tender. Check frequently and stir.

Stir in broccoli and can of evaporated milk. Cover and cook for an additional 30 minutes.

Add grated cheese, lemon juice, salt and pepper.

Irish Soda Bread

I saw this demonstrated on PBS by a guest on the Julia Child show. It is super simple and a great bread for soups ~ also makes good sandwich bread!

4 cups plain flour
1 1/2 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk

Preheat oven to 375 degrees.

Mix dry ingredients and add buttermilk and stir well. Dough should be sticky. Turn dough onto a floured surface and knead well. Mound dough into a buttered casserole dish and bake for 50 minutes.

I hope you enjoy these recipes as much as I have . . . stay warm!