RECIPE: ZIPPY TWO CHEDDAR PIMENTO CHEESE

My mom would make Pimento Cheese for sandwiches, to stuff in celery for special occasions or to snack on with saltines… it was her go to for easy entertaining and it is still one of my favorites to this day. I've added a little extra zip with some Sriracha but if you don't have any, don't buy it just for this recipe. 

ZIPPY TWO CHEDDAR PIMENTO CHEESE

Difficulty: Easy   Prep Time: 15 minutes plus 1 hour

Cook Time: No cook recipe

INGREDIENTS

1 pound extra sharp cheddar cheese

½ pound sharp white cheddar cheese

½ cup mayonnaise plus more as desired

½ teaspoon Dijon mustard

1 teaspoon white pepper

¼ teaspoon kosher salt

1- 4 ounce jar pimento or roasted red peppers, drained and diced small

3-4 drops Tabasco

1/8 teaspoon Cayenne pepper

½ teaspoon Sriracha

Chill the cheese in the freezer for 15 minutes to make it easy to grate. You can do this all in the food processor but I prefer the texture when I grate the cheese with a box grater and mix it all by hand because that is the way my mom did it. Grate the cheeses and place in a large mixing bowl. Drain and dice the pimento. Add the rest of the ingredients and mix thoroughly. If you prefer a smooth mixture, you can add more mayonnaise. Cover and refrigerate. Remove from the refrigerator for a bit prior to serving to allow it to soften so it is easy to spread.

RECIPE: CLASSIC OR POMEGRANATE MARGARITAS FOR A CROWD

When you are planning for a crowd, think about serving the drinks in a big dispenser. This certainly makes entertaining easier. No bartender duties for anyone! I will make up large containers of my party beverages beforehand and put them in the freezer to get them slushy... this cuts down on the need for as much ice and the drinks don't become so diluted.

CLASSIC MARGARITA

Makes one cocktail

In a cocktail shaker with ice, combine…

1.5 ounces tequila (use any good quality tequila, I prefer blanco or white instead of anjeo, reposado or other)

1.5 ounces fresh squeezed lime juice

1 ounce orange liqueur (Grand Marnier)

½ teaspoon agave nectar (or you can use 1 teaspoon. Confectioner’s sugar)

*To make into Pomegranate Margaritas, add 1 ounce Pama Liqueur and reduce the orange liqueur to a splash. Add a splash of club soda to make it really fresh and light.

Shake until well chilled. Pour in a glass rimmed with kosher salt.

FOR A CROWD: 20 people

In a large dispenser or pitcher, mix together

4 cups tequila

4 cups fresh squeezed lime juice

2 ½ cups orange liqueur

¼ cup agave nectar (or ¼ cup Confectioner’s sugar)

3-5 cups club soda or to your taste to lighten a bit if you like; the melting ice will also dilute slightly

Ice

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POMEGRANATE MARGARITAS

To make into Pomegranate Margaritas, add 2 cups Pama Liqueur and reduce the orange liqueur to ½ cup. Lighten with a little club soda, if desired.

Note: A good quality tequila is important because this drink is all about the tequila. I always add the ice at the last moment before guests arrive. The melting ice will slightly dilute the drinks or you can add the club soda to your taste to also dilute them slightly if the party will be going on for hours.

RECIPE: SPICY SPEEDY FOOD PROCESSOR TOMATO SALSA

This is one of those recipes you can whip up fast when friends drop in… and if you don’t have all of the ingredients, it really does not matter. Use what you have; it is perfectly okay to omit the cilantro and add Italian parsley or omit the jalapeno and add your favorite pepper.

Normally, if I'm serving chips and salsa, I will stop by my favorite Mexican restaurant and pick up warm chips to serve but this salsa is so good, any old chip will do.

Difficulty: Easy

Prep Time: 10 minutes   Cook Time: no cook recipe

INGREDIENTS

1 small white onion, quartered

2 small jalapeno peppers, halved, seeded

1 clove garlic, crushed

1 teaspoon olive oil

Juice from 1 lime

¼ teaspoon lime zest

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 large red tomatoes, quartered, seeded

1 green tomato, quartered, seeded

1/3 cup cilantro, roughly chopped

Pinch red pepper flakes, optional

 INSTRUCTIONS:

Add the first 2 ingredients into the bowl of your food processor. Pulse until very finely chopped. Add the next six ingredients and pulse until chopped but not runny- leave the texture as whole as you can. Add the tomatoes and pulse 6-8 times depending on how chunky you like your salsa. Add the cilantro and pulse 1-2 more times. Check the seasoning; you may want to add more salt and maybe a pinch of red pepper flakes to up the heat. Serve with tortilla chips or over eggs for breakfast.