Jalapeño Pimiento Cheese

 

There is something about summer that makes me want to stock the refrigerator with all sorts of dips and spreads in order to make snacking and sandwich making quick and easy. As you are well aware, if you have read this blog for any length of time, I am a bit of a pimiento cheese fan, am constantly trying new recipes, and tweaking existing ones. It occurred to me this morning when I was chopping vegetables for crudités that I had yet to make pimiento cheese with jalapeño added, so I did just that. This is spicy and delicious, so easy to gobble right up.Jalapeño Pimiento Cheese

2 c. freshly grated extra-sharp Cheddar cheese

4 oz. cream cheese, cut into 1” cubes, room temperature

4 oz. Melissa’s fire roasted red peppers, chopped

3 T. Duke’s mayonnaise

¼ t. garlic powder

¼ t. onion powder

¼ t. Slap Ya Mama 

1 Melissa’s pickled jalapeño pepper, ribs and seeds removed, minced

Freshly ground black pepper, to taste

 Place all ingredients into a medium mixing bowl, and beat at medium speed with a handheld mixer until combined. Turn into a lidded container, and refrigerate for at least eight hours or overnight in order to allow flavors to meld. Keeps refrigerated for 7-10 days.

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Hot & Heavy Pimiento Cheese Spread

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As my hips will no doubt attest, food is a very important part of my life. And, ever since the onset of “shelter in place,” it has leapt from being merely important, to that of mammoth importance (again, hips). If I am going to be stuck in, I want rewards, and that reward had better come in edible form.

As a consequence, I try to keep my fridge stocked with all of my favorites, and one of my favorites, as you well know if you are a regular reader, is pimiento cheese. I always try to keep it on hand, and every time I make it I try to change the recipe up in one way or other in order to improve upon its general magnificence. I was feeling spicy today, so I added extra peppers, and a healthy portion of juice from a jar of pickled jalapeños. So, this delicious, creamy, pimiento cheese spread, is heavy on the peppers, and hot in taste, ergo the “Hot and Heavy” name. Don’t poke fun I’m getting punchy. No doubt you are too.

Hot & Heavy Pimiento Cheese Spread

3 oz. cream cheese, softened
1/3 c. mayonnaise
¼ c. sour cream
¼ t. cayenne pepper
¼ t. garlic powder
2 T. juice from Melissa’s pickled jalapeños
2 c. shredded sharp cheddar cheese
½ c. chopped Melissa’s sweet red bell peppers

Beat together cream cheese, mayo, sour cream, cayenne pepper, garlic powder, and pickled jalapeño juice until smooth and creamy. Fold in cheese and red peppers. Refrigerate for four hours (preferably overnight) to allow flavors to meld. Enjoy!

Three Olive Potato Salad

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In my family, potato salad was a main staple of every summertime event. I can still remember being barely able to see over the counter, watching my mother cube potatoes into a large bowl where she would eventually add lots of other ingredients, stir it together with a large wooden spoon (that I now have), and it would turn those potatoes into something magical. Sounds simple, right? Well...

When I married the late Mr. O-P, I had a rather rude awakening. I made the potato salad of my youth, and presented it to him. Apparently he and his family did things differently. They didn’t cube potatoes, they sliced them. He wasn’t happy with my efforts at all! It was then that I came to realize that, when it comes to potato salad, there are “slice people” and there are “cube people.” I, my friends, am a cube person. When you make this potato salad, feel free to slice them if you must, but do make this delicious version with three kinds of olives. Olive lover or not, you will love this intensely flavorful version, while maintaining its comfortable familiarity.

Three Olive Potato Salad

5 lbs. Melissa’s Baby Red Potatoes
1 c. chopped celery
1 c. chopped red onion
3 hard-boiled eggs, peeled and chopped
½ c. sliced black olives
½ c. sliced green olives stuffed with garlic
½ c. sliced Kalamata olives
½ c. chopped Melissa’s Red Bell Peppers
½ c. sweet pickle relish
½ c. chopped dill pickles
½ t. smoked paprika
2 T. stone ground mustard
2 T. apple cider vinegar
1/3 c. mayonnaise
Freshly ground black pepper, to taste

Place potatoes into a large pot of water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and cool.

Remove peel from potatoes, and cut into chunks. Place potatoes in a large bowl with remaining ingredients. Using a wooden spoon, stir to combine. If the potato salad is too dry, add additional mayonnaise and cider vinegar in equal portions.

Green Bean Artichoke Bake

My O-P used to lament over the paucity of vegetable recipes containing his favorite vegetable, the green bean. He’d look for them, but would always come up short after Green Beans Amandine, and the ubiquitous Green Bean Casserole. I got to thinking about this, wondering why it was the case. Then I started thinking about my Green Bean Salad, and wondered if I could come up with a hot version to use as a side dish, and thus the Green Bean Artichoke Bake was born. I swapped the tomatoes with red peppers, and croutons with Italian breadcrumbs, but it works! Overnight marinating makes the vegetables tender and flavorful, the topping gives it a pleasant crunch.

Green Bean Artichoke Bake

1 14.5-oz. can green beans, drained
1 14-oz. can artichoke hearts, drained and quartered
1/2 cup diced Melissa’s Roasted Red Peppers
8 oz. Italian dressing, your choice
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 T. Butter, cut in pieces

Toss together green beans, artichokes, and red peppers. Pour Italian dressing over all, stir to coat, cover, and place in the fridge to marinate overnight. The next day, drain liquid and place vegetables in an ovenproof baking dish (or individual ramekins). Sprinkle breadcrumbs and cheese on top, dot with butter. Bake at 350° for 30 to 40 minutes, or until hot. Serves 4, but can be doubled.

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A crowd-pleasing green bean recipe for a crowd is Smothered Green Beans.

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Slow Cooker Stuffed Pepper Soup

Those of you who follow me on Facebook know that this past week I harvested my first green pepper from my deck garden (with glee). Those who follow me on Facebook also know that less than two days later, something (I suspect the dreaded Japanese beetle) completely defoliated both of my pepper plants. I was not happy. Undaunted, I gathered up and discarded the leaves that had been so viciously torn from the stalk of the plant that I had tended so religiously throughout this blazing hot summer, gave it a good watering, and pressed on. Here’s hoping the plant does the same.

I tasted the pepper, warm from the sun, just after harvesting, as I did my first tomato. It was so amazingly good, and nothing like those that I buy in the market. I decided to make good use of that pepper by making this Stuffed Pepper Soup in the crockpot. Because this homegrown pepper had flavor so much more intense than what I buy at the store, I knew this was going to be extra good. It was! (And I didn’t heat up the kitchen.)

Get cute with your garnishes! Here I used basil flowers.

Slow Cooker Stuffed Pepper Soup

1 pound ground chuck, browned
1 large Melissa’s French shallot, chopped
½ cup diced Melissa’s Fire Roasted Red Bell Peppers
½ green bell pepper, diced
1 14-oz. can petite diced tomatoes
1 14-oz. can tomato sauce
1 14-oz. can beef stock
1 teaspoon dried oregano
1 teaspoon garlic salt
½ teaspoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Freshly ground black pepper
2 cups cooked rice

Place everything except the rice into the slow cooker. Cook for 6 to 8 hours on “low,” or 3 to 4 hours on “high.“ Serve topped with a generous scoop of rice.

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If you hanker for a soup that is creamy rather than chunky, you will love this Cream of Red Bell Pepper Soup.

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Red Pepper Cheese Ball

Ahhh, the seventies! If you’re as old as I am, then you probably remember them as fondly as I do. One thing I remember in exquisite detail are the parties that my parents used to throw for their friends. My mother loved to cook, and made the most fabulous meals, but back then I didn’t care about wonderful dinners, I was all about snacks. 

One thing I remember particularly liking was her Party Cheese Ball, a recipe provided, back then, by Kraft Foods, in an effort to sell their cheese. You all know what I’m talking about — cream cheese, grated cheddar, seasonings, all rolled together and coated with crushed pecans. Allowed to come to room temperature, it is ambrosia on a cracker. 

I was thinking about her cheese ball the other day, wondering why I hadn’t made one in decades, firstly, and wondering, secondly, how much better it would be with bits of roasted red pepper scattered throughout. I was right, of course, red pepper makes everything better; it’s like the vegetable version of bacon. At any rate, thinking about my mom, I made this Red Pepper Party Cheese Ball. It is wonderful with any kind of cracker, delicious with crudités, and darned good when spread on wedges of apple. The fact of the matter is, with a cheese ball, you can never go wrong. Never!

Red Pepper Cheese Ball

1 8-ounce package cream cheese, softened
1 cup shredded sharp cheddar cheese

1/4 cup crumbled feta

1/2 tablespoon minced shallots
2 T. Melissa’s Fire Roasted Red Bell Peppers, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly squeezed lemon juice
Pinch of cayenne

1 cup finely ground toasted pecans.

Place all ingredients, except pecans, into a medium mixing bowl, and beat to within an inch of its life. (Or, you can do what I did, and toss everything into the food processor.) Scrape onto a piece of plastic wrap, and form into a ball as you are securely covering it. Place into the refrigerator for an hour to chill, then remove and roll in the pecans, pressing them firmly into the cheese ball, covering it completely. You can serve it at that point, or keep it for up to three days. If you’re having a larger crowd, you can double this recipe and make a cheese boulder. Either way, people are going to love it.

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If you prefer your cheese warm and dip-able, try this Baked Pimiento Cheese. Heaven!

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The Lee Brothers’ Pimiento Cheese

When I was in grade school, the cafeteria ladies used to serve something called Cheese Salad. It was some sort of cheesy comestible served between two pieces of white bread; I loved it. When I would come home and try to explain to my mother what this was, she did not know what I was talking about (this was not usual). As I got older, I learned that it was really pimiento cheese, and thus my lifetime love affair began. As a consequence of my love, I am determined to try absolutely every recipe that crosses my path. This one is from cookbook authors Matt and Ted Lee, known as the Lee Brothers. I’d like to say that it is my favorite variety of pimiento cheese thus far, but truth be told, every bowl of pimiento cheese is my favorite. And, in the interest of full disclosure, I took liberties with this recipe. All I had on hand by way of cheddar was an 8-ounce block of smoked cheddar, so I used it. Oh, mama! Is this ever good. So, follow their recipe, or change things up a bit and do what I did, then you can spread it on crackers, use it as a dip for crudités, or enjoy it as I did back in the day, slathered between two pieces of white bread. Me? I really don’t need any vehicle to move pimiento cheese into my mouth. All I need is a spoon.

The Lee Brothers’ Pimiento Cheese

8 ounces extra-sharp cheddar cheese, grated

¼ cup cream cheese (2 ounces), softened, diced

Scant 1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers (from a 7-ounce jar), finely diced

3 tablespoons Duke’s mayonnaise

½ teaspoon dried red chile flakes
Salt and freshly ground black

In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, peppers, mayonnaise, and chile flakes over the cheddar cheese. Using a spatula, mix the pimiento cheese until it is smooth and spreadable, about 1 1/2 minutes.

Transfer the pimiento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimiento cheese keeps in the refrigerator for 1 week.

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Another favorite pimiento cheese is Tupelo Honey Café’s Pimento Cheese. Try it!

For more tasty southern recipes from the Lee Brothers, I recommend this cookbook:

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Butternut Squash and Roasted Red Pepper Soup

I always think of autumn as the season for making soup. I love to make use of vegetables that are just coming to harvest, of which butternut squash is one. When it comes to Butternut Squash Soup, there are two different varieties -- sweet (seasoned with warm spices like cinnamon and nutmeg), and savory. These days I am rocking to the beat of the savory music, so I chose the latter.

I love the color of Butternut Squash Soup, but wanted to do something different from the norm, and really have that color blazing like the late fall leaves that I love. So, I adapted the recipe that appears on the back of the box of Melissa's Peeled and Steamed Butternut Squash (If you haven't tried this, you must, it makes soup making so easy.) to include another of their products (and a personal favorite), Fire Roasted Sweet Red Bell Peppers.

You all know by now that I am a huge fan of red bell peppers, so I wondered what it would be like to add them to my soup. The end result was quite tasty. In fact, I tasted so much that I should have just sat down and had a bowl. It was that good (and how adorably cute does it look served in these cabbage demitasse cups?). If you are ready to welcome autumn with a delicious bowl of nourishing soup, I recommend this one.

Butternut Squash and Roasted Red Pepper Soup
Adapted from Melissa’s Produce

2 shallots, sliced
1 clove garlic, minced
1 tablespoon unsalted butter
1 8.8-oz. package Melissa’s Peeled and Steamed Butternut Squash
1 teaspoon fresh ginger root, minced
3 cups chicken stock
1 cup orange juice
2 whole Melissa's Fire Roasted Sweet Red Bell Peppers, chopped
1/4 teaspoon kosher salt
1/8 to 1/4 teaspoon cayenne pepper
Feta (for garnish)
Fresh basil, cut in julienne strips (for garnish)
Bacon, cooked and crumbled (for garnish)

In a medium soup pot, sauté the shallots and garlic in butter until tender. Add the squash, fresh ginger, and broth, and bring to a boil. Remove from heat and allow to cool for 10 to 15 minutes. Stir in orange juice, red peppers, salt, and cayenne. Using an immersion blender, purée mixture until smooth and creamy (If you don't have an immersion blender, use a stand blender or food processor to purée soup). Ladle into individual bowls and served topped with a dollop of sour cream, julienne strips of fresh basil, and crumbled bacon. This soup is equally good warm or cold, and keeps well in the fridge.

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Corn and Hatch Chile Relish

With hatch chiles in season, and fresh corn still in abundance, there is no better time to make corn relish than now. If you've never made corn relish before, or have no idea what you do with it, let me educate you. Corn relish is a delicious, fresh, crisp, succulent condiment that can be used on sandwiches, stirred into potato salad, chicken salad, tuna salad, or as a delicious topping on a grilled hotdog. It gives a whole new meaning to the word “corndog.” It's easy to stir together, and just needs a number of hours in the fridge for the flavors to meld. I like it so much, that I could eat it as a side dish, and often do. Last night I tossed a scoopful into a chopped salad, it was wonderful! If you're looking for a way to give every day dishes some extra zing, adding corn relish will do the trick!

 Corn and Hatch Chile Relish

1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/4 cup roasted Melissa’s hatch chiles, diced
3 large ears fresh corn, husked and stripped
2 tablespoons chopped scallions
2 tablespoons cider vinegar
1 tablespoon real maple syrup (Grade A)
1 teaspoon Crystal hot pepper sauce
1/8 teaspoon red pepper flakes
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil

 In a large bowl toss together red peppers, hatch chiles, fresh corn niblets, and chopped scallions; set aside.

Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.

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​Pimiento Cheese Egg Salad

When I was growing up, occasionally, my dad would come home for lunch. On the occasions that he did, my mother would remind him that she married him "for better or for worse, but not for lunch!" My mother was not a fan of the midday meal; she always found the cuisine rather limiting. I share her aversion to lunch making. When the time comes, I'm often struggling to put something together that’s satisfying. So, as often as I can, I try to stock the fridge with cold salads that can be easily served on a leaf of lettuce, rolled in a tortilla as a wrap, or on a flaky croissant.

The other day, while hard boiling eggs for  a Cobb Salad, I decided to toss in a few extras in order to make egg salad for lunch one day this week. I was thinking about my favorite luncheon salads -- chicken, egg, shrimp, and pimiento cheese, when the idea struck me to combine two of them, namely egg and pimiento cheese. To me, it seemed like the best of both worlds, and, let's face it, egg salad can get a little boring after a while. I was enormously pleased with the results! There's something about adding delicious, chopped, roasted red bell peppers to egg salad, along with a pinch of cayenne, a bit of grated cheese, and a dash of mustard, that turns it into something special. Give this some consideration the next time you're putting together egg salad for your noonday meal. You will not be disappointed.

Pimiento Cheese Egg Salad

8 oz. shredded cheddar cheese

4 hard cooked eggs, chopped

½ cup mayonnaise, more or less to taste

1 tbsp. Dijon mustard

1 tbsp. capers

¼ tsp. salt

Pinch of cayenne

½ cup finely diced Melissa’s fire roasted red bell peppers

Combine the cheese, eggs, mayonnaise, Dijon, capers, salt, pepper, and roasted bell peppers in a large bowl. Refrigerate for at least an hour to meld flavors. Serve as you would any egg salad.

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