Category: Side Dishes & Salads

Rodney Scott’s Pimiento Cheese

Rodney’s Scott’s cookbook World of BBQ: Every Day is a Good Day is one of the best BBQ-themed cookbooks I’ve ever read. And I do mean read. I didn’t just turn the pages looking at the great recipes (and there are tons of them). I read it. Like a novel. But… yes… oh, the great recipes! Like this pimiento cheese. My wife proclaimed this to be the best pimiento cheese she’s had. That surprised the heck out of me. Not because it isn’t great, but because until this recipe came along everyone, and I do mean everyone, thought her mom’s was the best.

Rodney Scott's Pimiento Cheese

The Steps To Cheesy Greatness

There are two things (I think) that are key to this being one outstanding pimiento cheese. First, you have to use block cheese and then shred it manually. Don’t use that pre-shredded stuff. Yeah, it takes a few minutes to shred it by hand but it’s worth it. Second, you have to use a great BBQ seasoning. It’s up to you whether you use a spice seasoning, a sweet seasoning, or whatever you prefer. We went with a sweet rub, and wow what a mix did it ever make. This is great stuff here.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my southern pimiento cheese.

Rodney Scott's Pimiento Cheese
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5 from 1 vote

Rodney Scott’s Pimiento Cheese

Shred the cheese manually, don't use the pre-shredded stuff!
Course Main
Cuisine American
Keyword pimento cheese, pimiento
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 531kcal
Author Inspired by a recipe from Rodney Scott’s World of BBQ Cookbook

Equipment

Ingredients

Instructions

  • Shred the cheese using the medium holes on a box grater. This step is important. Do not use pre-shredded cheese. Shredding your own makes a world of difference.
  • In a large bowl combine the cream cheese and mayonnaise and mix well.
  • Add the pimientos, BBQ rub, mustard powder and onion powder. Mix well. Gently stir in the cheese.
  • Pile high on toasted bread for the best pimiento cheese sandwiches ever!

Notes

Also great on crackers!

Nutrition

Calories: 531kcal | Carbohydrates: 5g | Protein: 16g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 643mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1720IU | Vitamin C: 30mg | Calcium: 434mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Barbecue-and-Bacon Baked Beans

It’s summer time. And summer is good. Summer is better, though, with a big ole plate of spicy barbecue-and-bacon baked beans. These are some of the most flavor-packed beans you’ll find. And talk about easy to make, too! It’s not quite as easy as open a bunch of cans and heat, but it’s close to being that easy. A little time in the oven and you’re ready to devour some tasty beans. Double, triple or quadruple the recipe and you’ve got a great dish for a picnic or family get-together!

Spicy Barbecue-and-Bacon Baked Beans

Ranch Beans For The Win

Much of the flavor in these spicy barbecue-and-bacon baked beans comes from the Ranch style beans. Then along comes a bit of jalapeno spiciness. And just a hint of sweetness. For the BBQ sauce I went with a nice hickory BBQ sauce to add a bit of that outdoorsy flavor.

This dish is also fine made using a brown sugar substitute. It’s not overly-sweet as the recipe is written. You might want to use less and taste it if you’re not sure how sweet you want your beans to be. You can always add more brown sugar. Taking it out is a bit more challenging!

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One of the nice things about this recipe is that I can totally change it up just by using a different BBQ sauce. And that’s why I always keep a selection of Sweet Baby Ray’s BBQ sauces on hand. They’ve got everything from traditional, to smoky, to sweet, to spicy and everything in-between! I’m guaranteed to find one that suits my tastes no matter what I’m making!

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No Heat? No Worries.

Of course you can skip the jalapeno pepper. You can make a no-heat version of this. I would add a bit of green bell pepper in its place just so you get a little of that great pepper flavor, just without the heat.

Also try my peach BBQ beans.

Spicy Barbeque-and-Bacon Baked Beans
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5 from 1 vote

Spicy Barbecue-and-Bacon Baked Beans

Use a hickory BBQ sauce to add a bit of that outdoorsy flavor.
Course Side Dish
Cuisine American
Keyword baked beans, spicy
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 386kcal

Equipment

Ingredients

Instructions

  • Cook the bacon until about 3/4ths done. I do this in an oven at 350 F for about 30 minutes, but you can also use a skillet on the stove top. Drain.
  • Preheat oven to 350 F.
  • Lightly grease a 9×9 casserole.
  • In a large bowl combine the beans, barbecue sauce, jalapeno, onion, brown sugar and mustard.
  • Stir in the bacon.
  • Pour mixture into the baking dish.
  • Bake 25 minutes or until bubbly hot and the onions are just tender.

Notes

Add sliced hot dogs for a beans-and-weiners dish!

Nutrition

Calories: 386kcal | Carbohydrates: 68g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 1223mg | Potassium: 743mg | Fiber: 8g | Sugar: 41g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos. It’s tremendously creamy and sweet. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.

Slow Cooked Jalapeno Corn

Light On The Heat. Heavy On The Flavor.

You can leave out the jalapenos. But I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it. I think you need just a little something for a little bite in this slow cooked jalapeno corn. I mean, it does have ‘jalapeno’ in the name!

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Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.

If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!

Also try my cedar planked sweet corn.

Slow Cooked Jalapeno Corn
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5 from 1 vote

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 223kcal
Author Based on a recipe from The Pioneer Woman

Equipment

Ingredients

  • 24 ears fresh corn shucked and kernels cut from the cobs
  • 2 cups heavy cream
  • 2 sticks butter cubed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cloves garlic minced
  • 4 jalapenos sliced very thin

Instructions

  • Preheat the oven to 250 degrees F.
  • Place corn in a large disposable roasting pan.
  • Add remaining ingredients and stir.
  • Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
  • Stir before serving.

Notes

Add seranos or habaneros for an even spicier version of this recipe.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries. Crispy fries. Spicy peppers, Smoky bacon. Ooey-gooey cheese. I really don’t need anything else. Heck, serve it to me as dinner and I’m happy! Specially in my younger days, where I might have found myself at a sports bar or two, I’d call these fries dinner and then some!

Spicy Bacon Cheese Fries

Get Creative With It

Oh sure, you can make these spicy bacon cheese fries a hundred different other ways. You can add chili. Throw on some cheese curds. Squirt on some sour cream. Or you can keep them OG and just enjoy the heck out of a simple plate of fantastic fries!

I do strongly recommend that you hand grate or shred your cheeses in this and any other recipes. The difference is noticeable. There are no ingredients in there that keep the shredded cheeses from sticking. Those same ingredients also make it hard for the cheeses to melt.

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I prefer to deep-fry my pre-made frozen fries. Yeah, you can bake them. But that takes longer and let’s face it, the fries never, ever come out quite as good as they do deep-fried. I don’t do it every day, mind you, but sometimes you gotta treat yourself!

Spicy Bacon Cheese Fries
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5 from 1 vote

Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries.
Course Appetizer
Cuisine American
Keyword bacon, cheesy, fries, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 418kcal
Author Inspired by a recipe from Just Putzing

Ingredients

  • 16 ounces frozen fries such as Ore-Ida
  • ½ cup Pepper Jack cheese grated
  • ½ cup Colby Jack cheese grated
  • 2 strips bacon cooked, crumbled
  • 1 large jalapeno sliced

Instructions

  • Cook fries per package instructions. I prefer to deep-fry mine.
  • Transfer fries to an oven-safe platter.
  • Sprinkle fries with the cheeses and crumbled bacon.
  • Put into the oven under a low-heat broiler for one minute to melt the cheese. Keep an eye on it and don't put the plate too close to the broiler.
  • Remove and garnish with jalapeno slices before serving.

Notes

For a less-spicy version, leave out the jalapeno and use Monterey jack cheese instead of pepper jack.

Nutrition

Calories: 418kcal | Carbohydrates: 35g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 732mg | Potassium: 529mg | Fiber: 5g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg

Nutritional values are approximate.

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Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but does not lack in taste. These herb roasted potatoes are a great go-to recipe. The potatoes have a wonderful light herb flavor. They’re creamy buttery inside (you can also use fingerling potatoes for even more buttery creaminess!). And they have one of my favorite things: crunchy skin.

Herb Roasted Potatoes

Consistency Means Better

Make sure your potatoes are pretty much all equal in size when you make these herb roasted potatoes. You don’t want a bunch of big pieces mixed in with small ones or the cook times will vary. You’ll end up with big not-quite-done-potatoes and little over-done ones. You don’t want that. So if you have to, halve them or even quarter them to get them all the same sizes. You can also make this dish with either baby red potatoes or fingerlings.

Grab A Grill Basket

I also like to make these potatoes on my grills, either gas or charcoal or even electric. I use a grill basket like this one. It makes cooking them super easy, and I don’t have to worry about anything falling between the grill grates. Clean-up is also super easy. Grill baskets are a win and a must-have for grilling!

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Also try my parmesan broccoli potatoes.

Herb Roasted Potatoes
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5 from 1 vote

Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but not taste. These herb roasted potatoes are a great go-to recipe
Course Side
Cuisine American
Keyword roasted potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 92kcal
Author Based on a recipe from Life’s Ambrosia

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Rinse potatoes and pat dry.
  • In a medium bowl combine the remaining ingredients.
  • Add the potatoes and stir gently to coat.
  • Spray a baking sheet with non-stick spray or use a silpat.
  • Dump potatoes out onto the baking sheet and spread out evenly.
  • Bake for 30 minutes or until the potatoes are tender and have a nice golden lightly crispy skin.

Notes

Try to use potatoes that are roughly all the same size so they’ll cook at the same rate.

Nutrition

Calories: 92kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 482mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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Freddy’s Fry Seasoning (Copycat Recipe)

One of my favorite side dishes to make are crispy homemade French fries. The thin ones. The kind with crunch on the outside and fluffy yummy inside. They’re so addictingly good. I like to season my fries with something tasty, something a bit different than salt and pepper or adobo seasoning (actually a big favorite of mine). This copycat recipe of Freddy’s fry seasoning is perfect on hot-out-the-fryer fries. I mean like crazy good. The added sweetness and earthiness of the seasoning adds a totally different flavor than if I’d just used salt and pepper. I go heavy on this seasoning, it’s really flavorful!

Freddy's Fry Seasoning (Copycat Recipe)

Make A Batch. Keep It On Hand.

There’s only one thing I’d do differently next time I make this copycat Freddy’s recipe fry seasoning: make a bunch more. It’s great on burgers. Baked potatoes. Cottage cheese. Just about anywhere that you think you should be using salt and pepper, use this instead.

I didn’t have turmeric on hand the first time I made this. A good substitute is dry mustard, which is what I went with. It’s a perfect replacement. You can also use cumin if you don’t have turmeric, but I’d use a bit less than the recipe calls for for the turmeric.

If I make a big batch of seasoning I like to keep it in these big spice bottles. I use blue painters tape to write the contents on the bottles. The tape comes off easily when I’ve used up the seasoning, so I can use the bottle for the next batch of whatever I’m making.

You can substitute a sugar substitute for the sugar. I think that’s with an asterisk though. The consistency between the two is different, so I’d say it depends on what you plan on using it on. For fries, I liked to see those sugar granules. Not a powder. For burgers, it really wouldn’t matter.

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Also try my copycat Freddy’s burger seasoning.

Copycat Freddy's Fry Seasoning
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4.67 from 3 votes

Freddy’s Fry Seasoning (Copycat Recipe)

This fry seasoning is perfect on hot-out-the-fryer fries.
Course Seasoning
Cuisine American
Keyword French fry, seasoning
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 56kcal

Ingredients

Instructions

  • Combine all ingredients.
  • To serve, sprinkle on freshly-fried or baked fries and toss gently to season evenly.

Notes

Keep in an air-tight container until ready to use.

Nutrition

Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5817mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries. Making delicious crispy fries using a Fry Daddy Fryer takes just a little bit of time and just a handful of ingredients. The end result is mouth-wateringly good and hard to resist. Most double-fried recipes require two different cooking temperatures. But, you can’t adjust the temperature on a Fry Daddy. Don’t let that worry you. These will be the best fries you’ve made. Or had.

The Fry Daddy isn’t a big fryer. It’s perfect for a few people, not a crowd. It uses just a bit of oil, making it a great money-saver when it comes to deep-frying. It gets hot fast and does a good job of recovering from food being added. You don’t want a wimpy fryer that takes forever to get back to the right temperature. The Fry Daddy is inexpensive, lasts forever, and is perfect for fries. Oh and wings? It makes for amazing wings, too!

Crispy Fries using a Fry Daddy Fryer

The Keys To Perfect Fries Every Time

There are two key steps to making sure these crispy fries using the Fry Daddy Fryer come out perfectly. First, make sure you rinse the raw potatoes in cold water and keep rinsing until the water is clear. You want all that starch gone, as if you’re making rice. Second, let the fries come to room temperature (or near it) before the second frying.

The fries will crisp up just a bit more after they come out of the fryer so it’s ok to remove them just before you think they’re like you want them. It’s not critical, but after doing these a time or two you’ll get the timing for what’s best for you. Don’t worry, they’ll be great no matter what!

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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You’ll want to dip your fries in my copycat Freddy’s fry sauce, for sure!

Crispy Fries using a Fry Daddy Fryer
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5 from 1 vote

Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries.
Course Side
Cuisine American
Keyword deep-fried, fries
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 2148kcal

Equipment

Ingredients

  • 4 medium Russet potatoes cleaned, peeled if desired
  • 4 cups vegetable oil for frying
  • kosher salt or your favorite fry seasoning, to taste

Instructions

  • Fill a large bowl with cold water.
  • Slice the potatoes into thin, 1/8"-1/4" sticks. Try to keep them the same thickness.
  • Place fries into the water. Add more water if needed to keep them fully submerged.
  • Add the oil to the fryer and plug it in according to the manufacturer's instructions.
  • Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
  • Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
  • Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
  • Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
  • Let the fries cool to room temperature, about 10 minutes.
  • Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I've found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you're just crisping them up and giving them some color so a little extra potatoes in there isn't going to hurt. Just don't over-fill the fryer.
  • Remove the fries to the wire rack again to drain. Season well with salt. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the salt, and toss to season evenly.
  • Serve immediately.

Notes

If you haven’t tried your fries dipped in mayonnaise, now’s a great time to give it a whirl! 

Nutrition

Calories: 2148kcal | Carbohydrates: 38g | Protein: 5g | Fat: 224g | Saturated Fat: 17g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 142g | Trans Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

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Sweet and Sassy Red Potato Salad

If you put a paper plate loaded with fried chicken and this sweet and sassy red potato salad in front of me I’d honestly go for the potato salad first. And that’s saying a lot, because I love fried chicken almost more than anything. This salad is different, mostly thanks to the addition of pickle juice in the dressing. That pickle edge takes this dish from great to amazing.

Sweet and Sassy Red Potato Salad

The Perfect Side Dish

This sweet and sassy red potato salad would be the perfect side dish for a family get-together. Or a potluck. Or just a good old fashioned picnic. It travels well and tastes amazing. It’s perfect cold, and just as good (if not a tad better) served warm. You can’t go wrong with it.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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I don’t like to boil my potatoes when making potato salad. I don’t like them little taters rolling around in the hot water, bumping each other, scraping each other’s skin off (yikes, that sounds even worse than I thought). Instead, I prefer to steam them. So I load up a steam basket, put it above a pot of slowly boiling water, and let it steam until the potatoes are just tender. The skins are left perfectly intact.

Sweet and Sassy Red Potato Salad
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5 from 1 vote

Sweet and Sassy Red Potato Salad

If you put a paper plate loaded with fried chicken and this sweet and sassy potato salad in front of me I'd honestly go for the potato salad first.
Course Side
Cuisine American
Keyword potato salad, spicy, sweet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Calories 177kcal

Equipment

Ingredients

For the salad

  • 2 pounds small red potatoes
  • 2 large eggs
  • ½ cup sweet pickles chopped fine
  • ½ cup sweet onions chopped fine
  • ¼ cup celery chopped fine
  • ¼ cup fresh chives chopped fine, divided

For the dressing

Instructions

For the salad

  • Steam or boil the potatoes until done. I prefer steaming them because it keeps the skins intact. Do not peel. Let the potatoes cool and cut into quarters.
  • Meanwhile, hard-boil and peel the eggs. Chop fine.
  • In a large bowl, gently combine the potato quarters, pickles, eggs, onion, celery and most of the chives (reserving some for garnish later).
  • Prepare the dressing (see below) and pour over the potato mixture. Gently stir with a spatula.
  • Serve warm or refrigerate for at least an hour if serving cold. Serve garnished with remaining chives.

For the dressing

  • In a medium bowl, whisk together the mayo, Dijon, pickle juice, and vinegar.
  • Add salt and pepper to taste and stir.
  • If the dressing is too thick add a bit more pickle juice and stir.

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 413mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.4mg

Nutritional values are approximate.

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Roasted Hatch Chile Slaw

I picked up a case of Hatch chiles once they were in season last summer. I ended up roasting most of them. They freeze really well. That’s great because I can then use them throughout the rest of the year, in everything from sauces to slaws. Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.

Roasted Hatch Chile Slaw

No Hatch Chiles? Use Green Chiles Instead.

Not everyone has access to fresh Hatch chiles (which is kind of sad, really, because I’ve really fallen in love with cooking with them). You can substitute canned chopped green chiles, or green bell pepper if prefer. Of course you can’t call it roasted Hatch chile slaw if you !

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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To roast the pepper a grill is best, but you can also throw them on a pan under the broiler, turning often, until the skin is nice and charred. Place in a bowl, covered, for 15 minutes then remove the charred skin. Don’t place the roasted peppers under running water, that’ll wash away some of that great roasted flavor.

Also try my roasted poblano slaw.

Roasted Hatch Chile Slaw
Print Pin
4 from 1 vote

Roasted Hatch Chile Slaw

Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 69kcal
Author Mike

Equipment

Ingredients

  • 2 Hatch chiles if you can’t find any, substitute a 4 ounce can of roasted green chiles and skip the roasting step
  • ½ medium green cabbage shredded
  • ¼ cup cilantro chopped
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • 2 teaspoons hot sauce
  • 2 tablespoons lime juice you might want a bit more
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Cotija cheese crumbled, or topping (or substitute crumbled Feta), optional

Instructions

  • Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
  • Place the chiles, cabbage and cilantro into a large bowl. Combine.
  • In a small bowl, whisk the remaining ingredients not including the cheese.
  • Pour over the slaw mixture.
  • Serve topped with the cheese if using.

Notes

Stir before serving.

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 158mg | Fiber: 3g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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Pimento Cheese Grits

I find myself making more and more dishes from Chef Vivian Howard’s book, Deep Run Roots. Her southern-inspired recipes are packed with flavor and tradition. I made a big batch of Chef Howard’s pimento cheese, which by itself is insanely good. Half went for sandwiches while the other half ended up in these delicious pimento cheese grits. And the other half went on crackers. Creamy and yummy. I love grits. Adding pimento cheese to them makes me love them even more. I didn’t think that was possible.

Pimento Cheese Grits

Quality Grits Make For… Great Grits!

I use corn grits polenta from Bob’s Mill. They cook up in about 30 minutes and always have the perfect texture and flavor, great for pimento cheese grits. You can substitute quick-cooking grits in a pinch. They only take about 5 minutes.

This recipe calls for a bit of hot sauce. Don’t fear the hot sauce. It’s there for flavor, really. There’s so little that you won’t notice any heat from it. In fact, I added more. I always do!

I am a huge fan on Chef Vivian’s recipes and her cookbook. Get a copy of Deep Run Roots and you’ll love it. Not just for the food either. It’s a wonderful read with great pictures. And yes, it’s even better if you read it while snacking on pimento cheese on crackers!

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Melty Love

To get the best melty cheese, you need to shred it yourself. That store-bought bagged stuff has ‘stuff’ on it that keeps it from sticking together, but doesn’t help it melt any. Quite the opposite actually. I use my trusty countertop manual shredder for times like these. It can crank out (literally) a ton of perfectly-shredded cheese in a matter of minutes. And cleanup is a breeze. I just disassemble the unit and pop it into the dishwasher on the top rack.

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Also try my cheddar Ranch grits.

Pimento Cheese Grits
Print Pin
5 from 1 vote

Pimento Cheese Grits

Creamy and yummy. I love grits. Adding pimento cheese to them makes me love them even more. I didn’t think that was possible.
Course Main or Side
Cuisine American
Keyword grits, pimento cheese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 674kcal
Author Based on a recipe from Chef Vivian Howard’s Deep Run Roots

Equipment

Ingredients

For the pimento cheese grits

  • 1 cup grits
  • 2 teaspoons unsalted butter
  • 1 ½ cups pimento cheese from below

For the pimento cheese (makes enough for 3 batches of grits)

  • 2 cups extra sharp cheddar cheese shredded
  • 2 cups white cheddar cheese shredded
  • ½ cup pimentos drained
  • â…“ cup crushed tomatoes canned, drained (I used fire-roasted tomatoes)
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • ¼ teaspoon hot sauce or more
  • ½ teaspoon Kosher salt

Instructions

For the pimento cheese grits

  • Cook the grits per package instructions.
  • Add butter and melt.
  • Fold in the pimento cheese and heat until melted. Serve.

For the pimento cheese

  • Place all but the salt into a mixer with the blade attachment. Process for 30 seconds.
  • Add salt to taste and process 10 more seconds.

Notes

Also great made with pepper jack cheese.

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 22g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1362mg | Potassium: 182mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 19mg | Calcium: 770mg | Iron: 1mg

Nutritional values are approximate.

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  • 12 Diverse Blades – With nine interchangeable…
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