Prep: 15 min. Don't be tempted to use preshredded cheese. It takes a few more minutes to shred your own, but you'll be much more pleased with the creamy texture.
YIELD: Makes about 3 cups pimiento cheese (serving size: 4-inch piece of celery with 1 tablespoon pimiento cheese)
COURSE: Side Dishes/Vegetables
Ingredients
1 1/4 cups light mayonnaise
1 (4-ounce) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
2 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded
6 celery ribs, cut into 4-inch pieces
Garnish: paprika
Preparation
Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.
Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.
Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.
Nutritional Information
- Amount per serving (serving size: 4-inch piece of celery with 1 tablespoon pimiento cheese)
- Calories: 54
- Calories from fat: 68%
- Fat: 4.1g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.5g
- Carbohydrate: 1.5g
- Fiber: 0.4g
- Cholesterol: 9mg
- Iron: 0.1mg
- Sodium: 147mg
- Calcium: 75mg
Southern Living JUNE 2005
Grilled Pepper Poppers
Photo by: Photo: Randy Mayor; Stylist: Cindy Barr
The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.
Photo by: Photo: Randy Mayor; Stylist: Cindy Barr
YIELD: 16 servings (serving size: 2 pepper halves)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
Nutritional Information
- Amount per serving
- Calories: 84
- Fat: 4.8g
- Saturated fat: 3.1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 7.1g
- Carbohydrate: 3.5g
- Fiber: 0.9g
- Cholesterol: 11mg
- Iron: 0.6mg
- Sodium: 334mg
- Calcium: 117mg
Cooking Light JUNE 2009
Bruschetta with Peach Salsa and Melted Brie
Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Place the cheese in the freezer for about 20 minutes for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day ahead. Toast bread and assemble just before serving.
YIELD: 12 servings (serving size: 2 topped bread slices)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8-ounce) French bread baguette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces
Preparation
Preheat broiler.
Combine first 7 ingredients; set aside.
Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.
Nutritional Information
- Amount per serving
- Calories: 100
- Calories from fat: 24%
- Fat: 2.7g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.1g
- Protein: 4g
- Carbohydrate: 15.9g
- Fiber: 1g
- Cholesterol: 9mg
- Iron: 0.8mg
- Sodium: 183mg
- Calcium: 22mg
Cooking Light JULY 2007
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