Wednesday, June 16, 2010

Jalapeno Pimento Cheese...the Mini Version


I'd like to tell you this is the last pimento cheese recipe you will see, but that would be a lie. I just want to give myself some options for the future if I ever need a good pimento cheese spread I can just refer to my blog...or not.
I tried out a recipe awhile back I loved (which I'll eventually post)....and then I saw the cornbread and pimento recipe on TV, and it made me curious, and I decided to try it, and I liked it.
...and then someone brought some jalapeno pimento cheese they bought at a nearby gourmet kitchen shop, and I decided to mix up a homemade version after researching recipes online, and using a combo of prior recipes, and substitutions. I really like this recipe too. In the end, I haven't met a pimiento cheese recipe I haven't liked.
I don't actually know the 2nd step to addiction, but I sure do get to the 'admitting I have a problem' frequently on this blog.
I also tried out a tex-mex cornbread recipe, but I can't say I was much of a fan. It was just "OK" and I'm not aiming for OK on recipes I keep, or share, BUT I made mini muffins this time around, and I think it's pretty cute as far as a potential shower, or party dish, but I'm still on the tex-mex muffin hunt. I threw on a little seasoned salt for color. Here is the recipe.
For the Jalapeno Pimento Cheese
Mix 1 1/2 c. mayoww.
4 oz diced pimiento, drained
1 t. worcestershire
1 t. finely grated onion
1/4 t. ground pepper
1/4 t. ground red pepper
8 oz extra sharp cheddar
8 oz sharp cheddar
2 seeded jalapenos, diced
Makes 4 cups.
Store up to 1 week.

2 comments:

Sinful Southern Sweets said...

Oh, this looks wonderful. And a great way to use up some of the jalopenos that my garden is overproducing:)

jen said...

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