I’m trying something fun…making a complete blog post from my phone. I took all of the photos with the Camera+ app, combined them in a collage with the Photo Collage app and now, I’m writing the post with the Word Press app. Amazing!
I’m going to keep this short. We are on vacation, so I don’t want to spend too much time blogging. I can do that at home! But I did want to share my recipe for Pimento Cheese.
Pimento cheese is one of my go-to fillings for sandwiches in the Summer. I also like to eat it as a spread with crackers or crisp veggies. It makes a lovely appetizer or snack on a hot day. I decided to throw some together today.
I’m not sure if you have noticed, but I’m not big on following recipes. I lack the capability to follow them exactly unless it involves baking. When baking, it’s best to go exactly by the recipe.
Pimento Cheese doesn’t involve baking. I usually just wing it. Here’s my basic formula.
Pimento Cheese (It’s spicy!)
1) Start with these things: Sharp Cheddar Cheese, Pepper Jack Cheese, mayonnaise, a jar of pimentos, a clove of garlic, salt & pepper. (If you don’t like spicy, you can use plain Monterrey Jack cheese.)
2) I didn’t need a huge batch so I used 4 ounces of Sharp Cheddar and 4 ounces of Pepper Jack.
3) I grated the cheese and the clove of garlic.
4) I added about half of this jar of pimentos and a splash of the brine. Then, I added about 3 tablespoons of mayo (not pictured).
5) I mixed at all together and seasoned with salt and pepper. Done!
I like to let it chill for about 30 minutes. Then I eat it with crackers or on a sandwich. Dig in!
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