Tag: pimiento cheese

Week of April 23, 2017

This was a crazy weekend because Sol was in Phoenix, Malcolm didn’t feel great Sunday, so I didn’t get the shopping done, and Sol did it Monday on his day off. Yes, that is enough to constitute a “crazy” weekend for me. Nonetheless, a couple days (er weeks) late, here are that week’s meals!

Pimiento Cheese BLTs
These are inspired by the incredible, salty, cheesy, bacon-y, super-fresh pimiento cheese BLTs at Merritt’s in Chapel Hill, NC. I really wasn’t much of a pimiento cheese fan (horrors!) until having this sandwich. It is also a top favorite of Sol’s. I love making the pimiento cheese at home so I can make it to taste. Here’s a great base recipe, be sure to update it to your liking! Then just stack the ingredients – I love using thick-cut bacon and baking it at 375 rather than dealing with a greasy mess on the stove-top. And, I just toast the bread, so there’s really not much “cooking” at all. This is also a great summer recipe.

Anna Kate’s Pimiento Cheese

Ingredients
1 CUP shredded cheddar cheese
1 CUP shredded mozzarella or provolone cheese
2/3 CUP mayonnaise
1 TBSP dijon mustard
1 small jar pimientos, drained
Hot sauce to taste

Combine, taste, and enjoy! I like a lot of hot sauce, and I don’t use salt and pepper due to that, but you can always add salt and pepper to taste, remembering that cheese has a lot of sodium.

Shrimp Fried Rice
I liked my one-off meal so much I decided to make it for all of us! Malcolm loves rice too. Just increase the amounts for each item and add more veggies!

Fried Pork Chops, Stewed Cinnamon Apples, & Roasted Broccoli
I’m using my incredible, 3/4″ thick pork chops from Hasselmann Farm for this meal. I haven’t used a recipe for pork chops in a while, but have probably referenced a few, as well as remembering how my Mom made them, as these are a favorite of hers! For the apples, I’ll just peel and soften them on the stove-top in some lemon water, and add cinnamon and sugar if they’re too tart.  Here are a couple recipes if you prefer more guidance. And for the broccoli, please know that every vegetable is better roasted than boiled. Every. Single. One. Okay, maybe not peas, but you get my point. I like to coat lightly in olive oil and roast at 400 for at least 20-25 minutes. Recipe later!

Frying Pork Chop

Grilled Ham & Broccoli Rabe Sandwiches
I love this Martha Stewart recipe – once you get it down it’s fairly easy and the combined flavors are amazing. I love fig jam and could eat it with a spoon. I always by Bonne Maman brand when it’s on sale.

Ina Garten’s Fresh Corn Salad
This is another go-to, especially when it’s warm outside and basil is plentiful. I’ll often add chopped grape tomatoes or bacon when I have it on hand. Delicious!

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