Open-faced Pimento Cheese BLT's

These sandwiches were a great summertime meal.  The spend hardly any time in the oven, and highlight many of the great things about summer.  We paired ours with some sweet potato fries and fresh summer fruit.

Open-faced Pimento Cheese BLT's

adapted from Cooking Light, June 2012

2 tablespoons bottled diced pimientos, drained

1 tablespoon grated peeled shallots

4 tablespoons canola mayonnaise

1 teaspoon cider vinegar

1/4 teaspoon freshly ground black pepper

4 ounces shredded reduced-fat sharp cheddar cheese

1 1/4 ounces grated fresh Parmesan cheese (about 1/3 cup)

4 (1-ounce) slices sourdough bread, toasted

12 tomato slices

1/4 teaspoon kosher salt

4 center-cut bacon slices, cooked and halved

1 cup baby arugula leaves

Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice.  Place under the broil, just until the cheese starts to melt.  Top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.

The pimento cheese on it's own is a great dip or accompaniment to crackers.

Wontons

{Homemade Wontons with Dipping Sauce}
adapted from this recipe
1/4 head green cabbage
1 onions
1 large carrots
1/2 T ginger
3/4 t salt
1/2 t red pepper flakes
1/2 lb ground beef
1/4 t black pepper
1 tsp minced garlic
1 egg
1 pkg won ton wrappers
flour and water (1 part flour to 2 parts water)

Chop the veggies up super small. Mix the veggies, seasonings, and hamburger together. Add the egg and mix well. Mix the flour and water together to make a paste. Lay won ton wrappers out. Dip your finger in the paste and then coat the inside edges of the wrappers with it. Place about 1 T of meat mixture into the center of each wrapper. Fold the edges of each wrapper together, and press so the paste has a chance to seal. Repeat with all wrappers.

In an electric skillet heat 1 T olive oil. Fry the won tons over medium heat (covered) for about 5-6 minutes. Remove the lid, turn the won tons over and cook for another 5-6 minutes (uncovered).

{Dipping Sauce}
1/2 C jalapeno pepper jelly
1/4 C rice vinegar
2 Tbsp soy sauce

Heat the jelly in the microwave until it liquifies. And, the rice vinegar and soy sauce. Whisk to combine.

Pomegranite Salsa

My sisters were talking about this salsa, when we were together to celebrate my sister-in-law's birthday. They said they would save me some but, alas, they did not. So I broke down and made it wor myself. I love it! A light "salsa" in the middle of winter.

{Pomegranite Salsa}

1 avocado, diced

seeds of 1 pomegranite

red onion, finely diced

lemon juice

salt, to taste

a little bit of pepper

Mix all together to combine flavors. Eat it fast, or someone else will!

Roasted Red Salsa

I have been searching for information about home-canning salsa. There is a concern that the other ingredients in salsa - onions, peppers, cilantro and spices - decrease the acidity of the tomatoes enough that it isn't "safe" to canned in a waterbath canner anymore.

Well, my search lead me to this recipe which sounded too good not to try it. And, well, it did not disappoint!

{Salsa Roja, or Roasted Red Salsa}
original recipe here
8 full size Roma tomatoes
1 1/2 yellow onions
2 Serrano peppers, remove top and seeds
4-5 cloves of garlic
1/2-1 Tbsp salt
1 bunches cilantro
Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic .
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.

Let it all cool down, then, process in a food processor or blender. Dive in, it will go fast!

Shiree's Summer Salsa

Once upon a time, I did not like tomatoes. I know, crazy! This is the recipe that changed my mind. I was a freshman in college and had a women's group supervisor who was a cateror. She would bring food to all of our meetings. And, I fell in love, not just with this recipe but with tomatoes. {Shiree Thurston's Summer Salsa}
1 pkt dry Italian dressing mix
2-3 tomatoes
1-2 avocados
1 can black-eyed peas
1 can corn
2 Tbsp fresh cilantro, chopped

Make the Italian dressing according to packet instructions. Seed and chop the tomatoes. Chop the avocado. Drain the peas and corn, and rinse. Mix together tomatoes, avocado, peas, corn and cilantro. Toss gently to combine. Pour Italian dressing over the top, and toss to coat. The amount of dressing really depends on how "wet" you would like your salsa. Be careful not to mix too much or the avocado will start to get smashed.

Baked Chicken Taquitos with Dipping Sauce

Let me preface this post with the fact that my husband does not like CORN TORTILLAS. I know, the man is crazy. But, never the less, I keep trying and this time I found success. We had Baked Chicken Taquitos this week. The recipe is originally from Our Best Bites by way of My Kitchen Cafe, and "adapted" by me.

I served the taquitos with two dipping sauces - Chipotle Ranch and Avocado Cream.

{Chipotle Ranch}Mix on packet Hidden Valley Ranch dressing as instructed. Add in 1/2 - 1 1/2 tsp minced Chipotle Peppers in Adobo sauce.

{Avocado Cream}Mix 1 avocado with a few tablespoons of sourcream and a splash of lemon or lime juice. Season with salt & pepper to taste. It's like a lightened guacamole!

Yumminess, Straight Up!

{BBQ Chicken Salad Stackers}

2 sheets thawed puff pastry, each sheet cut into 16 square
homemade BBQ sauce (recipe follows)
1 Rotisserie Chicken, shredded
4 C Spring Salad mix
4 Tbsp prepared Ranch Dressing

1. Preheat oven to 400 degrees F. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

10 stackers

{Homemade BBQ Sauce}
1 ¼ C ketchup
3 Tbsp Dijon Mustard
4 Tbsp worstershire sauce
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 Tbsp brown sugar
1 tsp fresh cracked black pepper
1 tsp honey
Pinch of salt

Grilled Pimiento Cheese Sandwiches

I found this recipe in Southern Living magazine a few years ago. It is a nice variation on a grilled cheese sandwich. This recipe makes 4 cups of pimiento cheese but only uses 1 1/3 cups in the recipe. Cover leftover pimiento cheese, and store in the refrigerator for up to 1 week. The pimiento cheese can also be served as a spread or dip.

{Pimiento Cheese}
1 (4 oz) jar diced pimiento, drained
1/2 cup reduced-fat mayonnaise
1/2 cup light sour cream
1 teaspoon finely grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 (8 oz) block 2% reduced-fat sharp Cheddar cheese, finely shredded
1 (8 oz) block light white Cheddar cheese, finely shredded

Stir together first 6 ingredients in a large bowl until blended, and stir in cheeses.

{Sandwiches - makes 4}
pimiento cheese
8 light white or wheat bread slices
2 medium tomatoes, sliced
2 tablespoons light butter, melted
vegetable cooking spray

Heat an electric griddle to 350º or a nonstick skillet over medium-high heat. Spread 1/3 cup cheese mixture on each of 4 bread slices. Top evenly with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted butter.
Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in skillet. Brush tops evenly with remaining melted butter. Cook 2 to 3 minutes on each side or until golden. Serve immediately.

"Kicked Up" Hummus

I hope that you have all tried making your own hummus. If not, get a move on! You won't regret it. Even my two-year-old eats it.

Mediterranean Hummus
pine nuts
olive oil
dehydrated red bell pepper
parsley

Tuscan Hummus (made with White Beans)
olive oil
sundried tomatoes
parsley
white pepper
paprika

Cilantro & Jalapeno Hummus
chopped cilantro
pureed jalapeno

Spicy Hummus
pureed roasted red pepper
cayenne

Triple-Layer Hummus
In a clear container, layer: spicy hummus on the bottom, cilantro & jalapeno hummus, with traditional hummus on the top.

Like I said, there's a hummus for every occassion. And, speaking of occassions, HAPPY BIRTHDAY to my dad who will be receiving what else . . . hummus as a part of his birthday gift.
For a BIG twist on hummus try this Black Bean Hummus recipe.

Michael's Wonderful Nachos Grande: Recipe Review

We, finally, got around to trying out this recipe. We like it a lot, but did make some alterations.

Michael's Wonderful Nachos Grande
original recipe here
1 pound ground turkey
1 1/2 cups chopped onion
1 tablespoon water
2 (15-ounce) cans turkey chili with beans
1 (1.25-ounce) package reduced-sodium taco seasoning
6 ounces fat-free baked tortilla chips (about 6 cups)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped seeded jalapeño pepper
1 1/2 cups bottled salsa

Preheat oven to 350°.
Cook the turkey, onion, and water in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add chili and taco seasoning; reduce heat and simmer 10 minutes or until heated thoroughly.
Line a 13 x 9-inch baking pan with chips. Spoon turkey mixture over chips; top with cheese. Bake at 350° for 10 minutes or until cheese melts. Sprinkle with chopped jalapeño, and cut into 6 wedges; serve with salsa.

I started by cutting the recipe in half. (You know, in case we hated it, I didn't want to be throwing a lot away.) I prepared the turkey mixture exactly as directed. But, then, I dumped it into a small baking dish, added a little extra water, and threw it in the oven topped with cheese. Bake it for 10 minutes and served it with chips on the side, because my husband isn't really into corn tortillas/chips as the base of a casserole.

Overall, it had really good flavor. And we loved it as a dip/chili with the chips on the side.