Monthly Archives: March 2013

Deviled Eggs with Pimento Cheese

Appetizers and Snacks
  • Deviled Eggs with PimentoCheese-Mar20136 large hard-boiled eggs
  • 12 tablespoons pimento cheese spread
  • 3/4 teaspoon sugar
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • Mayonnaise, to taste 

Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.

Green Beans with Almonds and Lemon Butter

Side Dishes
  • Green-Beans-with-AlmondsButter-Mar20131 pound fresh green beans, trimmed
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup sliced almonds
  • 1-2 teaspoons lemon juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper 

Trim beans and rinse. Place in a saucepan filled with cold water; cover and bring to a boil. Reduce heat and simmer 8-10 minutes until crisp tender. Drain and set aside. Melt butter and olive oil in a saucepan and stir in garlic and almonds. Cook, stirring constantly, until almonds begin to brown. Add beans, lemon juice, salt and pepper. Gently toss until coated. Serves 6.

Honey-Glazed Carrots

Side Dishes
  • HoneyGlazed-Carrots-Mar20132 bunches of small carrots
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon juice
  • 2 tablespoons honey

Peel carrots and cut in half lengthwise. Preheat oven to 400 degrees. Melt butter in a roasting pan over medium heat. Add carrots and toss to coat with the butter. Season with salt and pepper and place in the oven 15-25 minutes or until tender, stirring occasionally. Remove from oven and add honey and lemon juice to the pan. Gently toss carrots until coated. (Note: You can also boil or steam the carrots. Coat with butter and add glaze when done.) Serves 6.