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Jun 082013

Tangy Pimento Cheese Spread

Okay, yesterday was my limit on sweets and today we’re going in a totally different direction! Yesterday when the internet was down, Kenny and I figured it was a good time to get in the kitchen and do some experimenting with one of his favorite foods, pimento spread! I have always bought this pre-made in the stores for him and not something I even cared to try. Well we combined a couple of different recipes and ended up with this one much to his liking and guess what, mine too! I am now a big fan of this cracker spread that I happened to have for lunch today along with some cucumber from the garden and I’m afraid we’ll have to make more real soon and will never buy the store bought brand again! Can’t wait for our next poo-poo platter during football season and have this to go along with it and also the Kerrygold cheese from Ireland that my sister got us hooked on!

pimento cheese 015

Tangy Pimento Cheese Spread
  • 4 oz sharp cheddar cheese, finely grated
  • 3-4 oz cream cheese (depends on how soft a spread you want) at room temp
  • 1 teas Worcestershire sauce
  • 1 teas Franks hot sauce
  • ½ teas Dijon mustard
  • 1 teas drained and chopped small pimentos
  1. In a small bowl combine the cream cheese with the sauces and mustard and beat with an electric mixer until light and fluffy.
  2. Stir in the cheddar and pimentos and mix well.
  3. Refrigerate overnight for best flavor.


Get out the Triscuits, here I come…………….enjoy!       Have a nice weekend…………….

Sep 152012

Yellow Rice And Chicken

This recipe also was included in the What’s Cooking Under The Hair Dryer and it is the recipe from the Columbia Restaurant in Tampa, Florida, actually it’s in Ybor City which is part of Tampa. The Columbia was established in 1905 and is the oldest restaurant in Florida!

One of the reasons I wanted to post it, was because I had eaten at this restaurant on many occasions when I lived in Largo, Florida, however I never had this particular dish, usually had their Cuban sandwiches. Another reason, I never heard of putting tomatoes in this southern favorite! Bear with me on this one too, as a couple of things we’re gonna have to do, to make it, is second guess some of the ingredients, I’m game are you?

One part of their dining area!

Yellow Rice And Chicken
  • 1 fryer
  • 1 onion
  • 2 buttons garlic ?
  • 1 bay leaf
  • Pinch saffron
  • 1 lb rice
  • 4 oz lard or ½ pt. olive oil
  • 2 pimentos
  • 1 green pepper
  • 2 tbsp salt
  • 6 oz tomatoes ?
  • 1-1/2 qts. of water
  • 1 can (2 oz) petit pois
  1. Cut chicken in quarters and fry with onions and garlic; when finished, add tomatoes with water.
  2. Boil for 5 minutes - add bay leaf, salt, rice, saffron and green pepper. (I believe you're suppose to add these ingredients and then boil for 5 minutes, but I posted it as it was written)
  3. Stir thoroughly; place in moderate heated oven for 20 minutes.
  4. Garnish with Petit Pois and pimentos.


This is an actual picture of their Yellow Rice & Chicken!
Where’s the tomato?

My inserted question mark for the tomatoes, are they fresh or canned and for the pepper, what size? And if you never heard of petit pois, that’s the fancy name for the green peas in the above picture. Enjoy figuring this one out because it does sound very good and this restaurant is known for their excellent food.

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