Time for lunch! Here's a tasty snack I put together the other day. Right now, we are on Secret Ingredient Cook-off sabbatical, but that doesn't mean the creativity stops!
     Pimento, or Pimiento, (Both are correct spellings) cheese sand-wiches are a Southern favorite that seem to have lost some attention over the years. And, rather than just have a store-bought version, I chose to create one. I used a naturally white cheddar cheese, made from raw milk, and it has a Mexican flair to it, given that I included chipotle sauce and some spices often used in Mexican dishes. Enjoy!

--- Jenny


1 1/2 cups shredded white cheddar cheese
1/4 cup greek yogurt
1/4 cup mayonnaise
2-3 tablespoons chipotle sauce (the sauce from a can of chipotle chiles) 
3-4 tablespoons pimentos
2 teaspoons ground cumin 
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon chili powder
salt and pepper to taste
1 avocado, peeled, seeded, and sliced lengthwise
8 slices prepared bacon
8 slices bread

Preheat oven to 400. Combine first five ingredients in a bowl. Add spices, salt and pepper and mix well. Set aside. Butter a frying pan and "grill" bread on both sides. Spread cheese mixture over bread and bake, open-face, about ten minutes. 

Assemble sandwich with avocado and bacon.

Serves 4.

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I love dinners that are quick, easy, and fantastic, and this one fits the bill.  I had some sea scallops that I wanted to cook one night, some prosciutto, and just started tossing things together.  This is the result… Try it this week, you won’t be disappointed!
1-2 pounds sea scallops
Prosciutto, sliced into strips vertically
4 cloves garlic, finely chopped
2-3 shallots, finely chopped
White wine
Olive Oil
1-2 tablespoons butter
Freshly chopped Italian parsley
Salt and pepper the scallops on both sides and wrap each one with a strip of prosciutto.  Heat some olive oil over medium-high heat in a skillet and cook the scallops in a single layer, 2-4 minutes per side.  Remove from pan and set aside.  Add a bit more olive oil if you need to, then add the shallots and garlic and sauté for 1-2 minutes.  Pour in a good glug of white wine (I didn’t measure this), turn the heat to low, and melt in the butter.  Season to taste with salt and pepper and stir in the chopped parsley.  Serve the scallops with the sauce spooned over the top.

NOTE:  This is fantastic served alongside some fresh spinach wilted with finely chopped garlic and Fresno chile pepper.

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