SHARP & SPICY PIMENTO CHEESE

Recipe & Photo courtesy of Southern Plate.com

I love homemade pimento cheese. I love spicy foods (hey! I'm in Texas, what do you expect?)  I captured this recipe from www.SouthernPlate.com and was drawn to it by the lovely picture of her Grandmama about to dive in!  This is a sure winner.  Give it a try!
Sharp & Spicy Pimento Cheese

Ingredients

• 1 pound block Sharp Cheddar Cheese*
• 1 cup mayo
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoon salt
• 2 teaspoons hot sauce
• 7 ounce jar pimentos, drained

Instructions

1. Grate all cheese and place in large mixing bowl with mayo and pimentos. Stir well to mix.
2. Add hot sauce and cayenne pepper. Stir until well combined.
3. Cover and refrigerate several hours or overnight. Serve on toasted bread, plain bread, or your favorite crackers.
*Can use pre-grated cheese if you prefer

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

Aunt Betty's Slow Cooker Tangy Pulled Pork Sandwiches

~~ August 15, 2013


Want an easy prep, fix and forget meal for dinner? This is it. I do sometimes add about 1 Tbs of Adobo sauce to mine when I fix these. We like stuff spiced up. You and your family will love this!  And the small pork tenderloins are on sale often.







1 (1 pound) pork tenderloin
1 cup ketchup
2 Tbs plus 1-1/2 tsp brown sugar
2 Tbs plus 1-1/2 tsp apple cider vinegar
1 Tbs plus 1-1/2 tsp Worcestershire sauce
1 Tbs spicy brown mustard
1/4 tsp black pepper
4 Kaiser rolls, split

Cut tenderloin in half and place in 3 quart slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Cook on low 4-5 hours until tender. Meat should reach 170 degrees internal temperature.

Remove meat and shred using two forks. Return to slow cooker and heat through. Serve over split Kaiser Rolls.

Set out the Cajun or Louisiana Hot Sauce and give a few shakes if you like a more spicy version, and/or add 1 Tbs Adobo sauce when you put the meat in your slow cooker.

Yield: 4 servings

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Weeknight Gogonzola Burgers on Fresh Onion Rolls

WEEKNIGHT GORGONZOLA BURGERS on FRESH ONION ROLLS
~~Aunt Betty's Kitchen, August 2013

              ***BIG, BOLD & BELLY-LICIOUS! ***




For whatever reason, I'm on a big hamburger kick. So this week, I put my George Foreman to work (too hot to fire up the grill outside) and made delicious burgers and fries for tonight's dinner. I did fix Emeril's Oven Roasted French Fries that I posted earlier and they were delicious.





For the Patties:
1 pound ground chuck
salt & pepper
garlic powder
onion powder
Gorgonzola Crumbles


Fixins:
1 purple onion, SLICED
2 roma tomatoes, sliced longways
green leaf lettuce
mustard
Miracle Whip or if you must, Mayonnaise
Sliced dill pickles
Crispy bacon slices, optional*

**ABSOLUTELY NO KETCHUP.... PUH-LEEZ**

Prepare your hamburger by seasoning with salt, pepper, garlic powder and a little onion powder. Grab a fistful of meat and prepare a hole in the middle. Insert about 1 Tbs +/- Gorgonzola crumbles in the middle and finish hand shaping into patties the size you prefer. Be sure and keep the cheese covered. We like a good hearty size, about 1/2" thick (about 1/4 pound each burger) (Hey, we live in Texas... it's a beef state!)

I prepared my patties earlier in the day and layered them in between wax paper to let the meat re-chill and firm back up. You can go ahead and drop them on the grill, in a skillet or on your George Foreman. Either way works. 

Cook until they no longer sizzle and are done inside. No raw hamburger!

I toasted the onion rolls on my cast iron griddle with a little butter. As soon as the patties come off the fire, immediately put another Tbs of Gorgonzola cheese on top of the hot meat. Dress up your burger your way and dive in!

YIELD: 4 hearty burgers or 6 regular size

Gorgonzola is similar to but different from Bleu Cheese. A wonderful flavor with a hamburger.

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.¸.•°*”˜˜”*°•. `⋎´THANKS FOR SHARING