Bubba loves a cheese straw. And what’s not to love, really? Cheesy, crispy, a little salty, with just a touch of heat. A few years a go (probably more than a few) he decided he ought to be able to make them himself.
With the holidays coming, we have a wonderful opportunity to work with collard greens. In this recipe, we're using the collard leaf to hold the pimento cheese in place while the chicken breast cooks. When you cut into the bacon wrapped breast at the table you'll have a delightful, cheesy, saucy surprise. These can be prepped ahead and frozen, just be sure to thaw before you put it in the oven.
What in the world happened to the 31 days of July? In all that 100 degree weather, did I just zone out? I think maybe I did! Like everyone else I’m running around saying, I can’t believe it’s August already!
Stir in Birdie’s Pimento Cheese, and cook over low heat until cheese is melted and the sauce is a little thick. Put cooked Bowtie Pasta into pot with sauce. Stir well. Serve.
Summer is drawing to a close, the humidity has taken a break, and we can start to imagine that the cooler weather is around the corner. But just before you put that grill down for a nap, I’m going to share a pimento cheese recipe with you.
Bubba loves a deviled egg! So imagine how delighted he was when I said I thought Birdie's Pimento Cheese would be great in a deviled egg recipe? As Easter rings in spring, this little recipe is a great way to change up an old favorite.
