Category Archives: Appetizers/Snacks

Peach-Cucumber Salsa

It sure has been hot these past few weeks! I have some potted herbs growing outside and have been having to water them alot in this heat! How about you—do you have a container garden or a vegetable garden in your yard? If you happen to be growing any cucumbers, here’s a recipe you can use them in—Peach-Cucumber Salsa! It’s perfect for summer because this salsa is a little fruity, lightly sweet, and a little spicy—it’s great as a snack with tortilla chips or served as a side dish with chicken or fish.

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Wallace Station Pimiento Cheese

If you’re not familiar with Wallace Station, it’s a popular restaurant just outside Midway, Kentucky. It’s one of the “family” of restaurants in that state owned by Ouita Michel, one of the authors of the new cookbook Just a Few Miles South: Timeless Recipes from Our Favorite Places (Sara Gibbs and Genie Graf are also coauthors of the book). This hardcover cookbook features recipes that patrons of Michel’s acclaimed restaurants have come to know and love. I was excited to review this cookbook because I have a special place in my heart for timeless southern recipes! 🙂

The Wallace Station Pimiento Cheese caught my eye because I’ve been wanting to make pimiento cheese for the longest time! But there are so many other wonderful-sounding recipes that I still want to try from this book, including: Breakfast Sandwich Omelets, Inside Out Hot Brown, Smoked Roast Beef Po-Boy, Big Brown Burger (rated by Guy Fieri in 2010 as one of his top 5 burgers of all time), Super Foods Salad, Cheesecake Brownies, and Spiced Pecan Pie. You’ll find delicious recipes for breakfast, lunch, dinner, and dessert to keep you well-fed all day long! 🙂 Although this book does not include any photos of the recipes, I believe you can be confident of the quality of all of the recipes, since Ouita Michel is a six-time James Beard Foundation Award nominee and was a judge on the Top Chef series! Also, for those of us who enjoy reading cookbooks, there are stories and traditions about the recipes shared throughout the book.

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Rosemary-Garlic White Bean Dip

This white bean dip was one of those happy accidents that happen every so often. I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered instead that I had mistakenly bought a can of cannellini beans! So instead of hummus, I made some white bean dip. I hadn’t ever made this kind of dip before, but I’ve purchased it many times and have always liked it. So this was the perfect time to try making my own! I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.

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Chiles Rellenos Bake

Just a warning here…this Chiles Rellenos Bake is very addicting! Made in a square baking pan, you cut it into squares, and it makes such a great, cheesy appetizer or snack—or even a tasty brunch side dish! It’s really hard to stop eating!

The flavor of the chiles blended with the cheese is so good! Whatever the occasion or meal you make this for, I’m sure it will be a big hit! If you need more servings for a larger crowd, double the recipe and make it in a 9 x 13″ pan. If you happen to have leftovers, it reheats in the microwave well too!

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Cheesy Chili Dip

This is a great dip that I first made it years ago and it gets eaten up so quickly that I never have had time to take a photo of it! So I just had to make it again to get that photo! This Cheesy Chili Dip is super-easy to make and really good. You can serve it with tortilla chips, corn chips, or crackers…or a combination of all of these. I like to add a little more cheese than the original recipe calls for—extra cheese never hurts, right? 🙂 I also like to add a little extra chopped green onion, along with some sliced black olives. Yum! I found the original recipe over at myfoodandfamily.com.

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