I'm back...after receiving some grief from my family last weekend about not posting for almost half a year, I suppose it's about time... With a 10 week old baby, my cooking these days has been limited, to say the least. However, I've been watching a ton of Food Network during feedings. (I've seen so much of Bobby Flay that it may qualify as an affair...is it my imagination, or is he on every other show???) The irony is that I'm watching so much FN (and also now subscribe to the magazine) but I can only prepare really simple things...with an infant you always have to be prepared to drop what you're doing at any given moment, so anything remotely complicated is out of the question. Oh well, I'll have a lot of good ideas stored up for when she's a little older, I guess...
I've also got that nursing appetite...I'm ravenously hungry a lot of the time (this may also be tied to the fact that I'm constantly watching FN) and need to have food on hand that is quick to prepare for a snack. I was reminded a couple times (on FN, of course) of pimiento cheese, a Southern staple that was first introduced to me by my Nashville friend, Christy. It's so simple, and so yummy. (And not really good for you, but it beats grabbing handfuls of Doritoes and chocolate chip cookies, which is what I was doing...)
So here's the recipe, adapted from a recipe within a pimiento cheeseburger recipe in the Sunday Parade magazine from (who else?) Bobby Flay. It's great on toast (I've been eating it on some toasted French Italian bread that I got at the local Farmer's Market...delicious...), crackers, and Paula Deen suggests Frito Scoops, which sounds really good but I haven't tried it that way yet.
4 oz sharp white cheddar, grated
4 oz sharp yellow cheddar, grated
4 oz jar of chopped pimientos, drained and rinsed
1/3 cup mayonnaise (I eyeballed it, probably used a little bit less than that)
1/8 teaspoon cayenne pepper
salt
pepper
Simply mix everything together! Ta da.
