Tag Archives: recipe

Pimento Cheese

29 Jan

Pimento cheese, a true southern favorite. I have been craving it a lot lately, and experimenting in finding a perfect recipe since it’s next to impossible to find out here in New Mexico. I finally got my recipe down. I think. 

Taste for yourself!

2 cups shredded sharp cheddar 

3oz cream cheese. The whipped kind blends easier.

1/2 cup mayo

1/4 tsp minced onion 

1/4 tsp garlic powder

1/2 tsp cayenne pepper

(I am making these measurements up. I pour into the palm of my hand and eyeball it. I judge how much cayenne by shaking the jar over whatever I am cooking until it is a good tint of red. I’m real scientific.)

1 4oz jar of minced pimento, drained

A palm full of pickled jalapeno slices

A few shakes of tabasco and worcestershire 

Salt and pepper

All in the food processor, blend it up. Serve on a ham sandwich with pickle slices, as a pinwheel with tortilla, on a burger, on crackers, in deviled eggs, on biscuits with bacon, or as a grilled cheese sandwich.

Bam. That’s what I did with my day.

Ate cheese.

Comfort Food

4 Jun

It seems no one, anywhere, ever makes a meal quite like you get at home- but when home is far away and you’re craving some soul food, replicating old family recipes sure is worth a try.

Now me, I’ve never been too good in the kitchen. Don’t get me wrong, I fully understand HOW cooking works and what dishes SHOULD consist of, but in actual execution I’m a wreck in the kitchen. Smoke alarms and fire extinguishers are two very necessary kitchen utensils in my home.

All that aside, I have been craving my Aunt Gloria’s cornflake chicken and some collard greens all day. Nothing will fix this- except, of course, a lively kitchen debacle and a few phone calls home. I rustled through some old recipes and found a collard greens recipe that my brother wrote for me step-by-step. I call it collard greens for dummies. He calls it “Ed’s Bombastic Greasy Spoon Collard Greens”

You’re welcome.

Ed’s Bombastic Greasy Spoon Collard Greens

1 bunch fresh collard greens cut into 1 inch ribbons

4 oz. fatback (salt pork) or six slices bacon, diced up

1/2 a white or yellow onion, diced

4 or 5 cloves of garlic, minced (he adds more because he loves garlic- and fears vampires)

4 or so diced tomatoes

Chicken broth, pinch of sugar, salt and pepper

– Fry up the fatback until all that yummy grease is in the pan  (not kidding, this is how it’s written) then add the onion and lower the heat. Cook until the onions are pale and soft, then add the garlic and stir around until it smells all sweet and yummy- !DO NOT BURN THE GARLIC! or your greens will be bitter and an offense to all southern cooking (he’s very dramatic, my brother).

– Now add the greens and stir them around with all the fatback, onions, and garlic. When they start to wilt, sizzle, and pop, add the tomatoes and chicken broth to cover the greens.

– Season with a little pinch of sugar and some salt and pepper.

– Cook uncovered about 45 minutes or until tender, adding broth if it gets too low. They should be wet, but not too soupy.

– Serve with cornbread and sweet tea (all of his recipes end with this).


…Oh yea, and the cornflake chicken? Yea, I’m just going to wing that one- brilliant, right?

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