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Homemade Pimento Cheese

Tuesday, April 25, 2017



I can't believe I have never posted this recipe!  Pimento cheese is always in my refrigerator. It is a staple food in our house. I use it to make grilled pimento cheese sandwiches, as a dip for crackers or celery, and in scalloped potatoes. I just use pimento cheese in place of the shredded cheese. Oh.so.good.  My nana always told me to use blocks of cheddar cheese and to grate it myself. The cheese you can buy preshredded doesn't work well . And the sharper cheddar the better :)

         HOMEMADE PIMENTO CHEESE

                           Ingredients
1 lb sharp cheddar cheese, shredded
1 4oz jar pimentos
1 cup mayonnaise (I use Dukes brand)
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder

                             Directions
1. In a large bowl, add all of the ingredients and stir until everything is mixed well.
2. Refrigerate.


Greek Yogurt Strawberry Chocolate Chip Parfaits


This is a great dessert to make if you love strawberries. I made these for an after school treat for my boys and they were a huge hit. I used greek yogurt because that is what I had on hand, but regular vanilla yogurt would work too.

GREEK YOGURT STRAWBERRY CHOCOLATE                           CHIP PARFAITS

Ingredients:
8oz cream cheese, softened
2 c vanilla greek yogurt
2 T milk
6 tsp powdered sugar
2 tsp vanilla
2 c strawberries,  hulled and halved
1 c chocolate chip cookies, crumbled

Directions:
1. In a large bowl, mix together the cream cheese, yogurt,  milk, powdered sugar and vanilla. Mix until smooth.
2. In jars or glasses, layer with crushed cookies, yogurt mixture and strawberries.
3. Serve cold.

Liz

Thai Coconut Lime Chicken



Oh my goodness, this is a great, quick chicken recipe for warmer nights when you can start up the grill and have  a great tasting dinner in about 30 minutes. The flavors of the coconut, lime, ginger and cilantro are such a great combination. If you are like me and like extra sauce for the chicken and to spoon over the rice, make a second batch of the marinade. I warm it in a saucepan and pour it over chicken and a side of rice. So, so good. 
I usually let the chicken marinate for a few hours, but I think that even half an hour/45 minutes would work. 

THAI COCONUT LIME CHICKEN 

INGREDIENTS 

marinade:
 3T canola oil
1 tsp cumin 
3T sugar
1 tsp kosher salt
2 tsp ground ginger
Zest of 1 lime
Juice of 1 lime
2 T soy sauce
1 c canned coconut milk
garnish:
Fresh cilantro
Lime wedges

DIRECTIONS 

1. If your chicken breasts are thick, cut them in half for quicker cooking time. 
2. In a large mixing bowl, mix together all marinade ingredients.
3. Place the chicken in a glass dish or a large ziploc bag and let it marinate in the fridge for a few hours.
4. Remove the chicken from the marinade, discarding the marinade.
5. Grill the chicken until cooked through, and no longer pink.
6. Serve with chopped cilantro and lime wedges.

Looking for other recipes and ideas? Head on over to Served up with Love to browse great ones on this weeks linky party !

Old Fashioned Macaroni Salad

Wednesday, April 19, 2017

 photo ee6829eb-7200-4572-822d-f2205f50fbf3_zps92c25d7f.jpg

This is  a repost from last year. I have had a few people email me about this recipe this week alone, so I thought I would share it with my newer readers. It is a great summer recipe.

We were invited to a party last night and my husband asked me to fix a side dish. Since I knew they were having hot dogs and hamburgers, I decided to make a macaroni salad. I always  get nervous when I make food for people.I  am always fearful that they might think my food is gross and I will leave with as much food as I came with. thankfully, last night I came home with an empty bowl.This salad is so easy to make. It is a sweet salad, but tastes so good when it is cold and the flavors have melded for a few hours. I do not think it is as good right after making it. So plan ahead and refrigerate it for awhile before serving it. I promise it gets better as it sits. You can add and omit as well. Although I would leave in the celery and onion. I leave out the peppers if I do not have any (as in this picture), just as long as I have the onion, celery and egg. And it is kid friendly as well. I think  they like it because it has such a sweet taste too it. As we left the party last night, I received a few compliments on it. I hope you do as well.

PICNIC MACARONI SALAD

  • 1 box uncooked macaroni
  •  4 hard boiled eggs, chopped 
  • 1/2 cup  celery, chopped
  • 1/2 cup  onion, chopped
  • 1/4 cup red pepper, chopped
  •  1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup white vinegar
  • 1/3 cup sugar

Directions : Cook and drain macaroni. Cool. Add eggs, celery, peppers and onion. Mix mayonnaise, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Chill well .