One of my most favorite sandwiches growing up was pimento cheese.  My mother made the best and I think mine is pretty darn close to hers.. When I went to the beach with my two younger sisters this month I took this for us to enjoy at lunch.   I was reminded by them of picnics consisting of cold fried chicken (which I haven’t made in decades), pimento cheese sandwiches, deviled eggs and sliced tomatoes.  That really conjured up some memories.

Pimento cheese is easy to make.  Don’t you dare buy that horrible stuff that is premade in tubs at the grocery store!   All you need is good sharp cheddar cheese that is grated finely.  Use the small side of a box grater or I prefer to use this.   My mother used hoop cheese, but I use about 10 ounces of  Kraft extra sharp cheddar.

Here is about 4 – 6 ounces of pimento that has been literally smashed with a fork.  I took the pimento out of the jar with a fork discarding the  juice.  Be patient.  It will take a few minutes to get the pimento into very small pieces, but it will be worth your time.  Don’t put this mixture in the food processor. I’ve tried it and am here to tell you that it will not work.  The consistency is just all wrong.

Add about 1/4 cup of Hellman’s mayonnaise.  (Please no Miracle Whip) You may need more or less depending on the moisture content of the cheese and how juicy the pimento are.  Just be careful!  You can always add more mayo, but you can’t take it out.  Season with salt and pepper.  I like to add a couple of dashes of Tabasco sauce to give it a kick.

Stir until nice and creamy.  Store in the refrigerator.  After refrigerating it will be on the stiff side so you must let it sit on the counter for about twenty minutes or it will tear the bread as you are spreading it on.  Don’t put it in the microwave.  I have tried that.  It will ruin it.

Another good way to serve homemade pimento cheese is to grill as you would a grilled cheese.  Try adding some fresh bacon bits to the sandwich before grilling.  It is heavenly! 

I am confessing something that  only you and I know now.  I have been known to sit down with a bag of ruffle potato chips and use this pimento cheese as a dip.  My gosh it is good. 

No matter which way you decide to serve this creamy pimento cheese it will be a hit.

Happy cooking,

The Teacher Cooks

It may seem that I am cooking my way through all my copies of Gourmet magazine.  I love that magazine and never dreamed in a million years that today it would no longer exist.  Anyway this recipe is from Gourmet August 2006.  It was featured in the Ten-Minute Mains.  From start to finish it will take you about twenty minutes to prepare.  I know it is hard to believe, but believe it.  It’s true.  We all need this kind of meal.  Fast, easy, great tasting and nutritious all at the same time.  Save yourself time and energy and keep frozen fish on hand.  They are quick to thaw in cold water and the list is endless as to what you can do with them.  This recipe got my interest at the word wasabi.  I’m not a big lover of sushi, but I do like it occasionally.  The best part though is the wasabi and ginger.  This has both! 

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw from Gourmet August 2006

• 4 1 inch thick skinless white fish fillets  I used frozen cod.
• 1/2 teaspoon salt
• 1 1/2 teaspoons wasabi paste in a tube
• 1/2 cup mayonnaise
• 1 cup panko crumbs

For slaw

• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon dry mustard
• 3/4 teaspoon salt
• 1 seedless cucumber
• 4 cups shredded red cabbage

Serve with pickled ginger.

Fish-

1. Put oven rack in the upper third of oven and preheat to 400 degrees.
2. Line shallow pan with foil.
3. Pat fillets dry, then arrange on pan.
4. Sprinkle fillets with salt.
5. Stir together wasabi paste and mayonnaise in a bowl.  Spread half the mayonnaise  on fillets and coat with half the panko.
6. Turn fillet and repeat on the other side.
7. Bake until the fish is just cooked through, 12 to 16 minutes.
8. Broil 4 to 6 inches from heat until crumbs on top ar golden brown, 1 to 2 minutes.  Watch closely!  Mine just about burned!

Make the slaw while fish cooks:  Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved.  Halve cucumber lengthwise, then thinly slice.  Add to dressing along with cabbage and stir to coat.  Seve slaw alongside fish. 

Fast and easy!

Happy Cooking,

The Teacher Cooks

They really are good. These bars are a mix of Nutty Fingers plus the tartness of apricots.  It is a combination made in heaven.  It doesn’t hurt that they are a snap to put together.  That is if you’re not like me and make them multiple times. 

Here is what you will need so pull it all out or head straight to the grocery.  Your family and friends will thank you.

Whisk together 1 cup of sifted plain flour and granulated sugar. Save the other 1/3 cup of flour for later.   Using a pastry blender cut in a stick of butter.Pat pastry into a 9 x 9 inch baking pan lined with parchment paper.  I found it was easier to place wax paper on top of the pastry.  My warm hands melted the butter.Bake at 350 degrees for about 25 minutes or until lightly browned. 

This looked really wrong to me so that is why I looked for hours for another recipe similar to this one.  I found another that used more flour in the bottom layer, but in the end they both tasted good.  I was afraid with the lacey texture that when I cut the bars they would just fall apart, but they held together just fine.  While the bottom layer is baking get the next layer together.  Start by boiling the apricots for about 10 minutes in enough water to cover them.Drain and let them cool.  Chop or use kitchen shears to cut them in small pieces.Beat eggs.  Sift together remaining flour, salt, and baking powder. Stir in brown sugar. Add eggs to the dry ingredients.  I used my handheld mixer. Stir in apricots, pecans and vanilla. Pour this on the cooked bottom layer and bake for about 25 minutes.These bars were very hard to judge  for doneness, especially since I had no idea what they were suppose to look like.  That’s why I am a picture girl when it comes to buying cookbooks.

  Here is a side view for you.

Sprinkle the top with powdered sugar or roll in sugar.

Apricot Bars

• 2/3 cup dried apricots
• 1/2 cup soft butter
• 1/4 cup sugar
• 1 cup sifted plain flour
• 1/3 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• powdered sugar

Cover apricots with water and boil ten minutes.  Drain and chop.  Preheat oven to 350 degrees.  Line a 9 x 9 inch baking pan with parchment paper.  Mix butter, granulated sugar, and sifted flour until crumbly.  I used a pastry blender.  Pack into parchment lined pan.  I covered with wax paper then packed in the pan.  Bake 25 minutes or until lightly browned.  Sift 1/3 cup of flour, baking powder, salt, then add brown sugar.  Beat eggs and add to dry ingredients.  Add apricots, vanilla and pecans.  spread the mixture over the crust and bake for about 25 to 30 minutes.  Cool and cut into bars and roll in confectioners’ sugar.  Yields about 32 bars.

Happy Cooking,

The Teacher Cooks

Where have I been?   For the last two weeks I have really been busy.  I took a trip to south Georgia with a good friend of mine and I came back with three and a half bushels of peas.  That was a job!  Then I took a beach trip with my two younger sisters.  We had a great time and I did not want to leave the sand, water, sun and the peace. It was so relaxing!  Now with just two weeks left and I will be a working girl again.  But I am not blogging about the end of the summer yet.  I’ve got two weeks!! 

I love summer for so many reasons.  Free time, no stress, tomatoes, okra, blueberries, peas, basil, watermelon, squash and the list goes on. There’s nothing better on a hot summer day than a cold piece of sweet watermelon.  As a child I spent many hours in the backyard eating  watermelon with juice running down my chin and spitting black seeds as far as I could.  Then running through the sprinkler to get off all the stickiness or squirting each other with the hose.  What fun!   But now I am all grown up. Really.

Here is watermelon that is more sophisticated.  Fresher.  A little salty.  Clean.  Easy.  A perfect appetizer for a summer meal.  I was quite surprised about the wonderful flavor of something so simple.  Now you try it.  Choose a sweet watermelon and pair it with your best summer tomato.  When I made these the summer tomatoes were not here, but now no excuse.  Basil, there is no better summer culinary herb. I love the strong sweet pungent smell of the leaves even as you break them .  Choose the smallest leaves, put it all together on a skewer and sprinkle with kosher salt.  Summer on a stick!

I got this great idea from here.  Check out some of the others.  Another favorite is the sweet red peppers stuffed with goat cheese.  Yum!

Happy Cooking,

The Teacher Cooks

Pick up one salmon fillet per person with the skin on.

Squeeze about 1/4 cup of fresh orange juice for 2 fillets.

Then cooking it is a piece of cake.

Crispy Skin Salmon from Cooking Light

• 2 salmon fillets with skin on
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil (they used cooking spray I prefer not to use spray because it will ruin my cookware)
• 1/4 – 1/3 cup of fresh orange juice

1. Heat a large nonstick skillet over medium-high heat. 
2. Sprinkle salmon fillets evenly with salt and pepper. 
3.  When the skillet is hot add olive oil. 
4. Add salmon skin side down.  Cook for about 4 minutes. 
5. Turn salmon over and cook for about 3-4 minutes.  A note from experience here.  Fish takes about 10 minutes to cook for each inch of thickness.  Adjust cooking time according to the thickness of the salmon. I prefer to cook it longer when the skin side is down if it is a little thicker.
6. Add orange juice to the pan and cook for about 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

Enjoy!

Happy cooking,

The Teacher Cooks

I am begging forgiveness before I post this pie recipe.  It is so good that you are going to want to eat the whole thing.  It is that good and I am not exaggerating.  Well, maybe a little.  You’ll  love it.  It will forever be your go to pie.  And yes,  there’s no crust to fool with.  But wait, I love a  flaky crust. So you’re asking yourself,” why does she love this pie?”  There is something about the peaches, cream cheese, and cinnamon together that makes it melt in your mouth. Get this, it calls for  canned peaches. That’s just wrong.  It is too easy if you ask me.   A big thanks to Anna for giving me this recipe a long time ago.   Now it is your turn to make this scrumptious dessert and please don’t hate me for it!

Here’s what you need for this jewel.

Combine in a large bowl flour, baking powder, salt, vanilla pudding, butter, egg, and milk.  Pour into a greased pie plate.

Drain peaches and save the juice.

Place fruit over the batter crust.

Combine cream cheese, sugar and 3 tablespoons of reserved juice.  Beat for 2 minutes and spoon to within 1 inch of the plate.

Sprinkle with sugar and cinnamon.  Bake for about 30 – 35 minutes. 

Enjoy!

Peach Cheese Cobbler

• 3/4 cup plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3 1/4 oz. dry vanilla pudding (not instant)
• 3 tablespoons butter soft
• 1 egg
• 1/2 cup milk
• 15 oz. or 20 oz. sliced peaches ( do not use freestone)
• 1 8 oz. pkg cream cheese softened
• 1/2 cup sugar
• 3 tablespoons  of reserved peach juice
• 1 tablespoon sugar
• 1 teaspoon cinnamon

1. Combine in a large mixing bowl flour, baking powder, salt, pudding, butter, egg, and milk.  Beat 2 minutes at medium speed.  Pour into greased 9 or 10 inch pie dish.
2. Drain peaches and reserve juice.
3. Place fruit over batter crust.
4. Combine cream cheese, 1/2 cup sugar, and reserved juice.  Beat for 2 minutes.  spoon mixture to within 1 inch of the edge of  pie plate.
5. Combine 1 tablespoon of sugar and 1 teaspoon of cinnamon.  Sprinkle over cream cheese filling.
6. Bake at 350 degrees for 30-35 minutes.  Crust should be golden brown and filling will appear soft.  
7. Refrigerate immediately for at least 2 hours
8. ABSOLUTELY DELICIOUS!

Happy Cooking,

The Teacher Cooks

And talking about summer I don’t know about the rest of the country, but we are melting into a puddle here in Villa Rica, Georgia.  Hot and humid is the daily forecast.  Unless you want to pay the price of turning down the AC,  cooking something quick is the answer to keeping the kitchen cool. I spend a lot of my shopping time at Publix for myself and school.  Whenever the staff comments about seeing me sometimes 2 and 3 times a week.  I say yes, when I die I will probably be buried in a grocery cart. Shopping so often I have come to love Publix’s  Apron’s Simple Meals every week. It is always 15 minute  meal!   I have found some great dishes there.  I love to taste the dish and talking to their staff. They really know their stuff.  If you have a Publix near you check it out because meals are nutritious , quick  and the instructions are great for those that don’t have a lot of talent in the kitchen.  The downside to this could be the promotion of an expensive product.  Just plan to use the product later in other meals or use something that you may have in your pantry already.   By the way I am not getting a cut from Publix. I just like to shop there.        

Okay, about this recipe.  I am not too crazy about the prepared scampi sauce.  I used it because I was in a big hurry, but a scampi sauce can easily made with a little butter and seasonings. It calls for 1/2 cup of the sauce so plan to use the rest  at a later time or else  a lot  will get tossed and therefore money in the trash.

Here you go a quick, easy dinner for a hot summer night! 

Creole Shrimp Saute from here

• 1 tablespoon Italian parsley (chopped)
• 4 slices of bacon cut into small pieces
• 8 ounces of angel hair pasta
• 12 ounces peeled/deveined shrimp (thawed)
• 2 Tablespoons blackening seasoning
• 1 cup of diced tomatoes ( fresh)  if using canned just drain well
• 3/4 cup white wine
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper (optional)
• 1/2 cup scampi sauce  (Publix brand)
• 1 tablespoon fresh lemon juice

1. Place bacon in large saute pan on medium-high : cook and stir 507 minutes or until bacon is almost done.  Cook pasta following package instructions.
2. Sprinkle shrimp with blackening seasoning and add to bacon: cook 1 minute.  Stir in tomatoes, wine, garlic, and pepper flakes: cook 2-3 minutes or just until shrimp turn pink and opaque.
3. Stir in scampi sauce and lemon juice.  top with parsley and serve over pasta. 

Happy Cooking,

The Teacher Cooks

My book club is having a three-day extravaganza at the lake.  I’m excited to spend three days with some very good friends, great food, sitting by the lake.  You get the idea relaxing by the water with people you love.  What fun!  Our book this month was one of my favorites Water for Elephants.  Oh My Gosh!  It was a fantastic read. At first I didn’t like it.  Then after the first one hundred pages I could not put it down.  I highly recommend it.  I love the author’s style of writing which makes for an easy read.   Anyway you will love this book!

There are nine of us going to the lake and we all have stuff to bring.  I am responsible for cookies.  I have made two that I am taking and will share one with you now.  The other will come later.  These are Truffle Brownies from Bon Appetit this month.  They are absolutely fabulous is all I am going to allow myself to say.  Easy!  Ok, enough.  You will love these.  Trust me.  Just one more thing the chocolate ganache is over the top!

Gotta run so here is the recipe.  I followed it to a T.  Enjoy because we sure have.   

Happy Cooking,

The Teacher Cooks

Usually on Thursday night I plan my menus for the week and then do my grocery shopping on Friday.  I can spend hours pouring through my food magazines or my collection of cookbooks and really confuse myself with all the choices.  Or I can just pull out my collections of menus planned from a year ago or two years ago to make it easier.  Some of you are saying  “What is she talking about?”.  The best way to save money, time, and eat healthier is to take the time to plan your menus for the week.  I have done this my entire life.  I cannot just go to the store and start pulling things off the shelf and have dinner for a week. I challenge you to give this a try.  You will be surprised at how much more organized your life will be.  This way you are less likely to pick up fast food or pack up the family and go out for dinner.

Here is one of my favorite go to meals that is quick, good and for us has leftovers for the next day and then some to freeze.  It is a  new twist on an old favorite  spaghetti.  Just add a green salad and you have a perfect week night meal.  Some steps can be done ahead saving you even more time when you are rushed to get dinner on the table.  Peppers can be diced, cheese grated, or just go ahead and make the sauce.

So here you go a little spaghetti south of the border.

Southwest Spaghetti Pie  adapted from me

Serves 8

• 8 ounces of thin spaghetti ( I have tried other pasta and it is not the same)
• 1/3 cup of milk
• 1 egg
• 1 lb. ground meat
• 1 medium onion chopped
• 1 medium bell pepper chopped
• 1 clove garlic minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups tomato sauce
• 1 cup shredded Monterey Jack cheese with jalapeno
• 1 cup shredded cheddar cheese

Heat oven to 425 degrees.  Put water on to boil and cook pasta according to directions. Drain.

Brown meat with onion, pepper and garlic.  Drain if necessary. Add seasonings and stir in tomato sauce.  Simmer for about 5 minutes while the pasta is cooking. 

Butter a 9 x 13 pyrex dish.  Mix well egg and milk in a small bowl.  Temper the eggs and milk with some of the warm pasta until the milk and eggs are warm. (Do this to avoid scrambling the eggs in the hot pasta)   In large bowl pour cooked pasta and mix with milk and eggs.  Pour pasta that has been mixed with milk and egg into buttered pyrex dish.  Top with the sauce and add shredded cheeses. Bake at 425 degrees for 10 minutes or until bubbly.  Let it stand for 5 minutes before servings.       Makes 8 servings.

Two of my blogger friends have posted similar dishes that you might want to check out:

Sarah’s Cucina Bella has a guest blogger from Atlanta MeleCotta-   Sundried Tomatoe Pasta Pizza

Barbara from Moveable Feast - Spaghetti Casserole

Happy Cooking,

The Teacher Cooks

There is nothing that I love better than a good steak.  When I was perusing through my Gourmet Magazines last weekend I found this one that caught my eye.  I was not only interested in trying it because reading the recipe made me drool, but it is a 10 minute main dish.  Really?  It is quick, but 10 minutes I don’t think so.  The side dish also was different.  Pesto sauce can add a good flavor and I was interested to see what it would do to two of my favorite vegetables corn and beans.  The original recipe calls for haricots verts, but my CSA box provided me with just plain green beans which were larger than haricots verts. 

Skirt steak is new to me.  When shopping I had a good discussion with the butcher about how to cook it as well as cut it.  Gourmet did not say to marinate it and when mentioning this to the butcher he raised his eyebrow and looked puzzled.  He said, ” Mam,  I really don’t think you should cook this without marinating.”  I went with his advice.  It was a very good idea.  He suggested using salsa or an Italian dressing.  I decided to use Cile’s Marinade that I use for flank steak. Skirt steak is similar to flank steak, but much thinner and longer.  Marinades  only penetrate about 1/4 inch or so of the meat making skirt steak perfect for the marinade.  Cut the steak across the grain which will break up the connective tissue making it easier to chew. Cost wise it is about $2.50 a serving which is not too bad.  Another good thing about this steak is that it can be prepared in a skillet.  

Here is good steak and side dish perfect for summer.

Skirt Steak with Green Beans, Corn, and Pesto  Adapted from Gourmet Magazine  

• 1 1/2 lb skirt steak (marinate overnight with this)
• 1 1/2 tablespoons olive oil
• 2 ears of corn, kernels cut off
• 3/4 lb green beans trimmed
• 1/2 cup basil pesto

Remove steak from marinade and drain well.  Cut into 4 pieces.  Let it sit out to take the chill off.  Meanwhile cook corn.  Heat 1/2 tablespoon of the olive oil in a heavy skillet until hot not smoking, then saute corn, stirring, until just starting to brown.  1 to 2 minutes.  Transfer to a large bowl.

Add remaining oil to the skillet and saute steaks, in batches if necessary, turning once.  Cook 3-5 minutes per batch for thin pieces and 5-7 minutes for thicker pieces ( medium-rare).  I cooked mine about 2 minutes per side.  Cooking steak sometimes is such a guessing game for me, but these were perfect.  Transfer steak to a cutting board and let stand 5 minutes before slicing.

While steak is resting cook beans.  I heated my water ahead of time and had it turned to low.  Cook beans in a large pot of well salted (I used 1 tablespoon salt) boiling water uncovered until tender.  I cooked mine for about 6 minutes. Drain well in a colander.  Add beans to corn then add pesto, stirring to coat.  Serve corn and beans topped with sliced steak.

Serves 4

I was skeptical about the beans.  I hate beans that are served at conferences banquet style that are bright green , but taste bad.  I did not want these to turn out like banquet beans.  They were very good with the corn and pesto!

Happy cooking,

The Teacher Cooks