Copycat Chicken Salad Chick Pimento Cheese

Since moving to Florida in 1978, I have embraced all things southern. Born and raised in Southern California, my Mom was from North Carolina. I would say I am a southerner. πŸ˜‰ I am a frequent diner at Chicken Salad Chick. One thing I enjoy is their pimento cheese. It’s made a little differently than what you think pimento cheese you have seen before. This one is made with grated cheese that you grate yourself. No package grated cheese. Even the restaurant grates theirs.

Ingredients:

1 8 ounce package of sharp cheddar cheese (I used Cabot’s)

1/2 cup mayonnaise

1 teaspoon of apple cider vinegar

1 teaspoon of Worcestershire Sauce

1/2 teaspoon of pepper, or more to taste

1/2 teaspoon of salt, or more to taste

1/4 teaspoon of garlic powder

1 4 ounce jar of diced pimentos, drained and blotted with paper towels

2 Tablespoons of finely minced onions (can be grated) or more if desired

Grate cheese using the largest holes of a box grater or food processor. Set aside and refrigerate. In a small size mixing bowl make the dressing for the pimento cheese. Combine mayonnaise, apple cider vinegar, Worcestershire Sauce, pepper, salt and garlic powder. Whisk ingredients together to combine. Add drained dice pimentos and onions, stirring to incorporate. Now it’s time to add the cold grated cheese to this mixture. This is delicious as a sandwich, a burger on crackers or just by itself. Enjoy!

***Chicken Salad Chick sells a spicy version of pimento cheese and it would be the same recipe adding chili powder/and or red pepper flakes. You determine the heat.

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Burger Month 2019

May 1st is the start of my favorite month – It’s  #NationalBurgerMonth – which means the annual burger party STARTS TODAY! There are 100 new burger recipes coming and 30 more Keto inspired ones on Instagram! — > be sure to follow along with #burgermonth or hop over to the site and subscribe so that you get every one right to your inbox.

THE  PRIZES! Yes, the ULTIMATE BURGER GRILLING GIVEAWAY happens all month long –
We have prizes this year from
Cabot Creamery Co-operative, Char-Griller, Crow Canyon Home Enamelware, Melissa’s Produce, Porter Road, Red Duck Foods, Spiceology and Western Wood, Inc.

 

https://www.facebook.com/notes/burger-month-2019/rafflecopter/462276997843992/

 

2019 BURGER MONTH PRIZES:

Cabot Cheese:
Cabot Gift box: Cabot Creamery Centennial prize contains assorted Cabot cheeses, a wooden cutting board, and cheese knife

Char-Griller Grills: 

Super Pro Prize Packs including: A Char-Griller Super Pro Charcoal Grill and Cover, a Charcoal Chimney, and a 12 oz bottle of Char-Griller Original Rub

Crow Canyon Home: 
2 x Pasta Plates in Red Marble, 2 x 10oz Short Tumblers in white with Red Rim, 2 x Small 6” Spoons in Red Marble

Melissa’s Produce:
Grilling Veggie Box 

Porter Road:
Burger kit for the 4 prizes including our dry aged ground beef, our beef vs bacon, ground lamb, and ground pork

Red Duck :
Quite Traditional Sauce set: One each of Red Duck Original Ketchup, Smoked Applewood Molasses BBQ Sauce and Approachably Mild Taco Sauce

Spiceology: 
Ultimate Rub Collection – 12 Mini Rub Jars

Western BBQ :
Week 1: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack.
Week 2: Jack Daniel’s Whiskey Barrel Smoking Chips, Jack Daniel’s Beef Rub, Jack Daniel’s Pork Rub, Jack Daniel’s Steak Seasoning, Jack Daniel’ Chicken Rub and a Jack Daniel’s apron
Week 3: Cowboy Range Style BBQ Sauce, Cowboy Smokehouse BBQ Sauce, Cowboy Prairie Fire BBQ Sauce, Cowboy Apple Wood Chips and Cowboy Mesquite Wood Chips
Week 4: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack


The following bloggers are participating in Burger Month.  Please make sure you check their pages for burger recipes.  I will be sharing as many burgers as possible on my page.

πŸ” Girl Carnivore πŸ” A Kitchen Hoor’s Adventures πŸ” A Simple Pantry πŸ” Abra’s Kitchen πŸ” AcadiaTwo’s Kitchen Antics πŸ” An Affair from the Heart πŸ” Bakersbeans πŸ” Betsi’s World πŸ”Caroline’s Cooking πŸ” Cindy’s Recipes and Writings πŸ” City Living Boston πŸ” Cluttercafe πŸ” Cooking With Carlee πŸ” Convos with Karen πŸ”Daily Dish Recipes πŸ” Dance Around The Kitchen πŸ” Dixie Chik Cooks πŸ” Dizzy Busy and Hungry πŸ” Doodlecraft πŸ” Everyday Eileen πŸ” Family Around the Table πŸ” Family Food on the Table πŸ” Family Spice πŸ”Farmwife Feeds πŸ”Food Above Gold πŸ” For the Love of Food πŸ” Grillax.com πŸ” Grilling Montana πŸ” Grumpy’s Honeybunch πŸ” Hezzi-D’s Books and Cooks πŸ” Honeybunch Hunts πŸ” HORNS BBQ πŸ” Intelligent Domestications πŸ” It Is a Keeper πŸ” Jolene’s Recipe Journal πŸ” Jonesin For Taste πŸ” Juggling Act Mama πŸ” Karen’s Kitchen Stories πŸ” Kate’s Recipe Box πŸ” Krazy Kitchen Mom πŸ” Life Anchored πŸ” Life of a Ginger πŸ” Mildly Meandering πŸ” Miss in the KItchen πŸ” Palatable Pastime πŸ” Pastry Chef Online πŸ” Perspective Portions πŸ” Plowing Through Life πŸ” PNW Eats πŸ” Pook’s Pantry πŸ” Real Life With Dad πŸ” Sarah’s Cucina Bella πŸ” Seduction In The Kitchen πŸ” Simple and Savory πŸ” Souffle Bombay πŸ” Spiced πŸ” Spoonabilities πŸ” Strawberry Blondie Kitchen πŸ” SueBee Homemaker πŸ” Sumptuous Spoonfuls πŸ” Sweet ReciPeas πŸ” Swirls of Flavor πŸ” Take Two Tapas πŸ” Tampa Cake Girl πŸ” Taste And See πŸ” The Baking Fairy πŸ” The Beard and The Baker πŸ” The Complete Savorist πŸ” The Crumby Kitchen πŸ” The Heritage Cookbook Project πŸ” The Keto Guy πŸ” The Redhead Baker πŸ” The Rowdy Baker πŸ” The Schmidty Wife πŸ” The Shirley Journey πŸ” The Spiffy Cookie πŸ” This Farm Girl Cooks πŸ” Thyme for Cocktails πŸ” We are not Martha πŸ” Well Fed Baker πŸ” West Via Midwest πŸ” Who Needs A Cape? πŸ” Wildflour’s Cottage Kitchen πŸ” Wok & Skillet πŸ”

 

Strawberry White Chocolate Bread Pudding

Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!

Ingredients:

Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

2 cups of fresh strawberries, roughly chopped

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup caramel sauce, I used salted caramel sauce

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.

Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!

This bread pudding is also delicious topped with whipped cream.

*Recipe courtesy of Publix Aprons.

Copycat Chicken Salad Chick Buffalo Barclay Chicken Salad

I love chicken salad. Recently I tried the Buffalo Barclay at Chicken Salad Chick. A delightful Buffalo Chicken Salad that not over spicy. However, I have suggestions if you would like to kick it up a notch if you like it hot and spicy. This recipe is low carb, depending on how you eat it. Plain as as scoop, low carb, as a sandwich, not low carb!

Ingredients:

I rotisserie chicken, skin off and deboned

1/2 cup mayonnaise

5 Tablespoons sour cream

5 Tablespoons Buffalo Wing Sauce (I used Sweet Baby Ray’s) or for a spicier taste, use Franks RedHot Wing Sauce

Salt and pepper to taste

1 cup chopped celery

Place chicken in your stand mixer. Use your mixer to shred the chicken. Add the remaining ingredients and mix well. For low carb, eat as is or make a salad and use ranch dressing for a drizzle. Or enjoy as a sandwich. I think you will find this recipe delicious. Enjoy!

Chocolate Valentine Treats

There is nothing I love doing more than spending time in the kitchen with my oldest grandson, Dylan. We had s blast Saturday night making Cocoa Pebbles treats , dipping them in chocolate and decorating them. A great way to make memories with your children/grandchildren in your life.

Ingredients:

1 box of Cocoa Pebbles, 11 ounces

1 bag of mini marshmallows

3 Tablespoons of butter

1 bag of chocolate chips, we used milk chocolate

Valentine sprinkles

Conversation Heart Candy

Heart cookie cutters

Prepare a 9 x 15 pan with butter, nonstick foil or nonstick spray. I prefer foil. Melt butter and marshmallows over medium heat. Once melted, remove from heat. Add box of Cocoa Pebbles and stir to incorporate. Let harden and set up about 20-30 minutes. Melt chocolate chips in a bowl in the microwave. I used about 1/2 bag in a bowl. I microwaved the chips for 30 seconds, stirred and and microwaved again got 30 seconds more.

I used wax paper on the table and we carefully spooned the chocolate over the heart treats. Dylan decorated them. We put them in the fridge so they would set up quickly. Store in an airtight container.

Can’t wait for this cutie to join us in the kitchen. Connor, 3 months old was a little too tired to help out Saturday night.

Brown Sugar Acorn Squash

I love all kinds of squash but this lately has become a favorite. Great side dish to any meal. In my opinion, it could be a a dessert. Yes, it’s that good. This would replace sweet potatoes on my table every time.

Preheat oven to 350 degrees. Wash and dry the acorn squash. Carefully cut the squash in half. Use a sharp chefs knife to cut your squash. Easiest way is to the squash in the indentation line. Scoop out seeds and place in a casserole dish.

Ingredients:

Acorn squash

1 Tablespoon butter for each squash cavity

Brown sugar* enough to fill and pack squash cavity

Put butter in squash cavity. Pack with brown sugar. Bake for one hour. Let rest a few minutes before handling. Eat and enjoy!

You can place the squash next to each other for stability.

*I did use brown sugar Splenda once and it was also delicious.

Mamie & Mom’s Fudge

I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.

Ingredients:

12Β ouncesΒ semisweet chocolate chips

12Β ouncesΒ German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate

16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)

4 1/2Β cupsΒ sugar

pinchΒ of salt

2Β tablespoonsΒ butter

1 1/2Β cupsΒ (12 ounces) canned evaporated milk

2Β cupsΒ coarsely chopped nuts, optional

In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.

Butter the inside of a 13 x 9″ pan.

In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!