Merry Christmas and Happy New Year! I can't believe this is my last post of 2016, not to mention the day before New Years Eve. So much has happened this year including our second cross country move back to Texas, a huge trip to Iceland and Copenhagen (where we decided last minute to move back to Texas upon our lease ending in NYC), and big career moves, which included breaking away from the corporate world to pursue the thing that makes me the most happy--being able to create.
If you had told me at the beginning of the year (or even six months ago) that we would be living where we are and I'd be doing what I've been doing, I probably would not have believed you. This year has had a ton of ups and downs, but through the trials and successes I have been learning where my focus in life should ultimately lie, and that is on loving people and loving God more. When we do these things, life makes more sense even when it feels like nothing does.
Now that the sappy part is over we can address this big orange glob that's been staring at you. I have never been a fan of the "caviar of the south" or pimento cheese, but this all changed one night when Kyle and I were eating dinner at Jack Allen's Kitchen in Austin. The waitress brought out a sample and I stared at the orange scoop with a grimace, but there was homemade pits chips and a sprinkle of chives on top so I thought I had to try it.
OH EM GEE GUYS!
It was SO GOOD. And even my husband who is not a fan of cheesy dips, said "let's order more". So we ordered the appetizer size and gobbled it up. As we were leaving I saw the Jack Allen's Kitchen cookbook by the door and flipped through until I found the pimento cheese recipe. I snapped a photo of it on my iPhone (sorry if that's wrong, I give jack full credit!!) and then waited until the right time to make it.
And here it is! Serve it for your NYE party and give some away in batches (it makes a lot!)
Happy New Year blog readers!!
Pimento Cheese (for Pimento Cheese Haters)
very slightly adapted from Jack Allen's Kitchen
- 8 oz. cream cheese, softened
- 2 cups Monterey Jack and cheddar cheese mix, grated
- 1 cup mayonnaise
- 2 medium red bell pepper, seeded, roasted, and diced
- 1 tsp. worchestershire
- 1 tsp. vinegar
- 1/2 tsp. salt
Directions: Whisk together all ingredients in a large stand mixer (or by hand with a wooden spoon) until ingredients are evenly distributed. Store in the refrigerator until ready to use. Serve with pita, crackers, and/or bread!