Cold Turkey (Bacon with Pimento Cheese)

April 1st draws near and my fascination with pimento cheese draws me closer to the kitchen than I have ever known.  This evening, I prepared my meals for the week and found myself admiring a few extra pieces of turkey bacon (sorry pork bacon lovers, my body simply rejects what I know is a wonderful substance and I must defer to the turkey option).  So what else to do but top these snippets with that great Southern goodness known as pimento cheese?

This could be one of the greatest ways to enjoy left-overs possible.  You have the turkey bacon on hand.  You have pimento cheese and voila.  Simply top the remaining turkey bacon slices with 1/2 to 1 tablespoon of pimento cheese and enjoy.

Although this did not make my preliminary list of 30 Ways to Enjoy Pimento Cheese in 30 Days, I admit, it's pretty darn tasty and perhaps an oversight.  The saltiness of the turkey bacon is a nice contrast to the yumminess of the pimento cheese.  I'm sure if I could enjoy full-flavor bacon, that is, pork origin, I would have thought of this immediately.  However, and sadly I'm sure, that is not the case and therefore, a possible omission based on genuine naiveté.

With less than 7 days to go, I'm intrigued by the endless possibilities and avenues to experiment to create the perfect complement of food, flavor and fun where pimento cheese is concerned.

Step One, the Perfect Recipe

It's only fair to share the recipe that got me hooked on this great Southern goodness.  Taken from one of many Weight Watchers cookbooks and consumed with great enthusiasm, this simple five-ingredient recipe is sure to bring a smile to your day. 

 

3 oz. reduced fat sharp cheddar cheese

2 oz. reduced fat white sharp cheddar cheese

3 T low-fat mayonnaise

2 T diced pimento

1 T diced green onion

 

Shred both cheeses by using the food processor with shredding disk attached.  Use the pulse feature for best results.  (Note – cheese shreds best when it is straight from the refrigerator and still cold.  Cheese at room temperature tends to clump and not cooperate.) 

 

Place shredded cheese in a medium bowl.  Mix mayonnaise, pimento and green onion into cheese mixture. 

 

Enjoy!  Yields enough cheese for 4 sandwiches or to use in any way you see fit. 

 

Now then, if you are thinking reduced fat ¹ full flavor, think again.  This recipe is a crowd pleaser and is light, flavorful and essentially just right to get anyone hooked on this Southern staple. 

 

Once April kicks off, I plan to mix in alternate ingredients – garlic, red onion, a little jalapeno and whatever else might come to mind – to complement the flavor of the secondary item (pimento cheese of course being primary). 

 

What’s on the list of pimento cheese features to come?  Other than the basic sandwich, stuffed celery and topping for a fried green tomato, I’m thinking roast beef roll up, Southern sushi, pizza and maybe even a lasagna or penne pasta bake.  As far as I’m concerned the sky is the limit as long as pimento cheese is in it!

 

T-minus 10 days and counting... Cheers to pimento cheese!

A Quick Snack | Pimento Cheese on Toast

Yes, it's only 12 days (12 days!) until April and the official start of Ode to Pimento Cheese yet, I just can't seem to get this great Southern goodness off my mind.  In the spirit of not over-doing it and in favor of indulging in a quick afternoon snack, I toasted a slice of bread and topped it with homemade pimento cheese.

T-Minus 13 and Counting | An Ode to Pimento Cheese

With April, the official start of Spring (please let warm weather come soon) and the Masters looming, what better way to celebrate this wonderful time of year than 30 days of pimento cheese!  Here in the South, and especially Georgia, pimento cheese is not only a staple, often referred to as the “pâté” or “caviar of the South,” it is as common a menu item as French fries and Coca-Cola. 

While most people associate pimento cheese with finger sandwiches, a filling for celery, or a topping for a cracker, I’m ready to take this fabulous Southern tradition to the next level and create one new reason to enjoy it each and every day in April.  Maybe even beyond. 

What every reader should know is that I have a degree in Aviation Management, a background in human resources and marketing, and I prepare my weekly meals almost exclusively from any Weight Watchers cookbook in sight.  Therefore, I would not normally be deemed most likely to succeed in creating recipes that call for any specific ingredient, especially pimento cheese. 

I’m ready to have fun, experiment and enjoy this Ode to Pimento Cheese along the way.  I sincerely hope you’ll try some of the recipes I find to be good and I’d love to receive your feedback.

The countdown begins,

Jill