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1/2 medium sweet white onion, such as Vidalia, grated.
1 cup diced pimentos, with juice.
1 teaspoon ground cayenne.
4 ounces cream cheese, softened.
1/4 cup best-quality, full-fat mayonnaise, preferably Hellmann's.
6 cups (1 pound) freshly grated sharp white cheddar cheese.
In a medium bowl, mix the onion, pimentos, and cayenne until well combined. Add the cream cheese and mayonnaise and stir until the mixture is smooth and all the ingredients are incorporated. Add the cheddar and mix until just combine, keeping the texture a little chunky. The pimento cheese will keep in the fridge for 2 weeks (if it lasts that long).
Curry Chicken Salad
11 cups of cooked chicken - all white meat, chopped
1 green apple – diced
1 cup of purple grapes quartered
3/4 cup of apricots sliced
1/3 cup of dried cranberries
3 tbsp of curry powder
1 tbsp of kosher salt
1 tsp of pepper
1 & 1/3 cup of mayonnaise
1/3 cup of honey
Mix together all ingredients. May need to add more honey or salt to taste preference.
For the mushroom saute -
2 teaspoons Kosher salt
1/2 cup unsalted butter
2 teaspoons dried French thyme
1 large shallot, finely chopped
2 cups sliced button mushrooms
3/4 cup sherry
Freshly ground black pepper
2 pounds spaghetti - cooked al dente in salted water, drained and cooled
White Cream Sauce
1 cup unsalted butter, plus 1/2 cup melted butter
1/2 cup all-purpose flour
3 1/2 cups half-and-half
Salt and freshly ground black pepper
10 cups shredded cooked chicken
3 cups shredded white Cheddar
1 tablespoon Kosher salt
several grinds fresh black pepper
2 cups fresh breadcrumbs
Smoked paprika, for dusting
For the mushroom saute:
Melt the butter in a large saute pan set over medium heat. Add the thyme, shallots, and saute until the shallots begin to brown, 1 minute. Add 1 teaspoon salt and cook an additional minute. Add the mushrooms and 1 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
For the sauce:
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray. Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper. (at least 1 tablespoon Kosher salt and several grinds of fresh black pepper)
In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika (paprika optional). Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.
12 oz. unsalted butter, softened
6 oz. grated sharp cheddar – 1 1/2 cups
2 oz. grated parmesan – ¼ cup
2 teaspoon Kosher salt
1 tablespoon cayenne pepper
3 cups White Lily, all purpose
2 cup finely chopped pecans
Cream butter and cheese in food processor. Add flour, salt and pepper and continue to process until the dough forms a ball (about 3 minutes). Remove to bowl. Hand mix in pecans. Wrap in plastic wrap and let rest 1 hour. Preheat oven to 350 degrees. Pinch off 1 inch rounds of dough and press roll into small balls. Press balls down (thumb print) onto parchment lined cookie sheet. Bake until lightly golden – about 12-14 minutes. Makes about 10 dozen.
1 large - chopped
3/4 cup loosely packed Fresh herbs (tarragon, parsley, mint, dill -chopped; we use Italian parsley, dill and mint
3 Tbsp. Whole grain mustard (not smooth!)
4 Tbsp. Sugar
1 tea Salt
1 tea Ground black pepper
3/4 cup balsamic vinegar
½ cup white wine vinegar
2 cups olive oil
2 cups canola oil
mixture until liquid is smooth, then VERY SLOWLY begin to pour the
Measure out the oil together. In blender place shallots,
herbs, mustard, sugar, salt, pepper, and vinegars. Process this
oil mixture into blender while on medium speed. DO NOT ADD THE OIL TOO
QUICKLY OR THE DRESSING WILL BREAK!
**you may want to add a little more sugar to taste. Honey can, be substituted for the sugar if preferred.